Archive for June 2009

Ok ok, it did not come true as it should be and I also had to call it by another name for the original of Chamomile , but then I said, even with this flat shape while always 1000foglie potato is also because it took me forever to cut the potatoes into thin slices thin and I really think that it touched the 1000 and then the error has not been in the number of 'leaves' but only in the choice of the pan that had to be much smaller! ! (^ _ -) Anyway, apart from these useless excuses for having fake recipe Chamomile, I must admit that even in the kitchen, looks can be deceiving and in fact what was to be the flop of the evening (it's always one of the dishes prepared for dinner with friends that I mentioned in post below) has become SUCCESS: It was appreciated and enjoyed by all so that when a, because there was no more, Gianluca has sacrificed a piece of His ... AHAhHAhHAh!

Ingredients for 4 people:
800 g potato
1 large mozzarella
1 bunch of herbs (thyme, sage, basil, rosemary)
20 g butter
Salt and pepper to taste
Procedure:
Peel the potatoes, wash and slice into thin slices with a mandoline. Put them in a container full of cold water for about 5 minutes, drain and dry. Slice the mozzarella, fresh herbs cleaned by wiping with a damp cloth and chop finely. In a small bowl, mix them together with a little 'salt and pepper. Line a mold with hinged round of baking paper wet and squeezed and then a layer of potatoes, overlapping a bit '. Sprinkle with the chopped herbs and salt and cover with a few slices of mozzarella. Continue in this manner until all the ingredients, ending with a last layer of potatoes. Distributive over some clumps of butter. Bake in preheated oven at 180 degrees for 40 minutes covered with aluminum foil. After this time, delete it and continue baking until the potatoes puff on the surface appear gold. To test the doneness using a skewer, cooked when you enter it without any resistance. Remove from oven, pies and serve warm.

Indecision whether to publish this simple appetizer or less at the end ... Guess? I have published! (^ _ -) I hope I do not want to picture quality, but as I said in previous post that night taken by the heat to cook and photograph must have mistaken his camera for a few precious ingredient and I handled it repeatedly with greasy and oily hands, dirtying the lens! Sorry! Anyway I could not offer this appetizer that, like the girelline below are ideal for those who must be proactive, starting to prepare something the night before, but who still want to taste and delicacies. The idea of this is finger food Misy that not only has photographed all the steps to prepare, but also took pictures of this one much more decent that I felt to publish. Misy Thanks!
Ingredients for 10 rolls:
2 zucchini,
100 gr stracchino
100 g of bacon,
pepper
Procedure:
Trim the zucchini and slice lengthwise. Grilled zucchini on a plate on both sides. Once cooled, spread on stracchino grilled zucchini, pepper and spread a slice of bacon trying to vacate the final part of the zucchini. Roll to roll and then stops with a toothpick. Store in refrigerator before serving.

Dinner with friends still continuous wave (see 2 posts below) and today I present you this cheerful colors the antipasto table is prepared with ease and has a wardrobe of options to choose from depending on the night and tastes. I take to forward with a little work I made the rolls the night before and then cut only an hour before the arrival of guests ... As clothes for my swivels I chose to dress half with tuna sauce and rocket and the other half with Parma philadelphia and arugula, but you could pick any other combinations such as mayonnaise, and cooked mushrooms, robiola and grilled vegetables, butter and salmon salad, cheese, salami and ... well ... Songino Set function Fantasia and have fun! (^ _ -)

Ingredients for 12 swivels:
1 box of bread for sandwiches (4fette)
70 g ham,
Philadelphia 1,
1 bunch of rocket,
For the tuna sauce:
2 cans of tuna in oil from 80gr
30 grams of salted capers
2 salted anchovies
mayonnaise to taste.
Procedure:
Prepare the tuna sauce: nectar anchovies, capers washed under water and, with the bezel or with a mixer, chop until a mush. Put the tuna in a bowl and scatter with a fork, then add the chopped anchovies and capers. Stir in the mayonnaise a little at a time and stir gently until blended and creamy. Dial now rolls. Roll the rolling pin each strip of bread for two slices tramezzini.Su spread the tuna sauce and there resultant spreading of fresh arugula. The other two spread the philadelphia, prosciutto and arugula. Gently roll the slices and wrap in plastic wrap. Store rolls of bread stuffed in the refrigerator for one hour. Cut rolls horizontally still wrapped in plastic forming of the walker. Remove foil, arrange the swivels on a platter and serve.

Still remaining in the theme 'Dinner with friends' (see post below) I finally preparation of the savory muffins! I really wanted them and I was waiting for the chance greedily. I therefore started from this point you stop to turn around all the other dishes! And ... you gotta start somewhere! And so is coming off a nice dinner rustic and semi-vegan I'm going to explain away the next post. I have served as bread, which I have voluntarily omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, has in fact resisted smell freshly baked, I, as a matter of organization, I owed them served cold, but were welcome anyway. I found them delicious, maybe trying to redo some variations with vegetables and other cheese ... I'm sure I'll take the muffin-mania rages on most foodblog! Official! CONTAGIOOOOOOOOOOOO! Last thing and then I close: the photos came indecent because: 1. it was evening and there was plenty of light, 2. I smeared the lens with greasy paw and, unfortunately, I realized when I saw the pictures to your PC: all with the sign of Zorro! Sorry! Latest: the recipe was courtesy of Misy that I take this opportunity to greet and thank.

Ingredients for 12 muffins savory:
250g flour
200 ml milk
2 eggs
50 g butter
100g cooked ham
100gr eagleman
50 g grated Parmesan cheese
1 packet of instant yeast powder
1 teaspoon salt
Procedure:
Proceed as usual in the preparation of muffins forming two separate compound for wet and dry ingredients: In a bowl mix eggs with milk and melted butter but cold, except the flour together the Parmesan cheese, salt and yeast. Add to the bowl with the flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Grease and flour the muffin tins and pour in the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until toothpick inserted, it comes out clean and dry. Let cool before serving.

It 'been a while that I do not write on the blog is not because most cooking, but because it is a critical time at work and the concern of the risk of losing, is occupying much of my poor head! Last week, when I realized that the smile was off, I decided to ask some nice people to dinner (^ _ -) and, as I had imagined, it worked: think of what to prepare, the right combinations, tastes of the guests, then put his hands in dough, handle food, give them a form, he calmed a lot! And if the company is the right one when the evening comes from: we stayed until 2 am on the terrace talking, laughing and joking! This is fortunate to have hobbies and especially of FRIENDS (^ _ -) ... Hey! To you ... Thanks! Poster slowly everything I made, but I want to start at the end ... ... a pleasure SEMIFREDDO mascarpone
exposed that will, for the preparation, only a half hour of your precious time! Try it! My friends are very welcome! Oh, I forgot the most important thing: the recipe is the sweetest blog Manuela FiorDiVanilla that I take this opportunity to greet and thank.

Ingredients for 6 / 8 persons:
500 g mascarpone
250 g icing sugar
250 grams of milk
2 tablespoons cocoa powder
50 grams of dark chocolate flakes
4 packages pavesini
coffee
sugar (to sweeten the coffee)
a cake mold (approximately 10 cm × 28)
or smaller round molds

Procedure:
Mix the mascarpone with the milk a little at a time, starting to mix a tablespoon of mascarpone with a little milk and proceeding with caution and patience until you exhaust the amount of mascarpone cheese and milk provided. NOT USED absolutely electric mixer, using instead a normal spoon or a wooden spoon. Then, add the sieved icing sugar. The compound is obtained will be a fairly smooth consistency. Divide this mixture into two parts, add the sifted cocoa in the chocolate chips in the other. Lining a cake mold or individual molds with silver foil (it will be easier to pull out / s) and place the soaked pavesini of coffee trying to bring them closer together as possible. Then pour first the cream with chocolate chips and store in freezer for 10-15 minutes until the cream will not be compact and then, after that time pour over chocolate. Store it in the freezer and leave "solidify" to 3 / 4 hours. Once removed from the freezer (where he will be kept in case you do not finish everything at once), turn it upside down on a serving plate removed the silver paper and voila ... Ready to be sliced and eaten. Remember, first serve and always pull out of the freezer about ten minutes before.

This afternoon I went to Paola for a coffee and something had to be fast, but then the other between a chat and told me about this wonderful appetizers prepared as a test before giving the recipe to his dear Mayor who, having visited the blog , has created a source 'safe' that ask how to riassaggiare tasted this dish in a restaurant years ago ... and so we started to post! Dear Mayor here is the recipe and photos (^ o ^) ...

Ingredients (4 servings):
30 leaves fresh sage leaves with large, long-stemmed
125 g flour
1 egg
sale
100 ml white wine
oil for frying

Preparation:
Peel and dry the sage leaves. Make the batter in a bowl Blurring the wine with the flour and egg yolk. Whip the egg whites and add to the mixture gently trying not to dismantle it. Heat the oil in the meantime to take the stem leaves of sage, the first dip in batter and then in hot oil. Turn them over after about 2 minutes and allow to brown other side. Then drain and leave to drain on paper towels. Serve warm.