Always remaining in the theme 'Dinner with friends' (see post below) I have finally prepared 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 variation with other vegetables and 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 kindly provided by 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 all at once), turn it upside down on a serving plate removed the silver paper and voila ... Ready to be sliced and eaten. Remember, before serving, to 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
salt
100 ml white wine
oil for frying

Preparation:
Peel and dry the sage leaves. Prepare the batter Blurring the wine in a bowl with 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.

It 'been a while that the foodblog sprout recipe for asparagus of all types, and then a few days ago, I found myself face to face with these beautiful green-tipped sticks flourished, and, without getting lost in unnecessary arguments, they I admired and then sniffed. Their fragrance I returned to a mixture of broad beans and artichokes, and so I got carried away by the visual and olfactory sensations and in the blink of an eye were in my basket. Went home and began work as employees of the brain, the more I looked at foodblog friends, the more I missed was the cream of asparagus Chamomile, were the guitar spaghetti asparagus, and chives robiola of Arietta, c ' was the risotto with asparagus, zucchini and chives ... mumble mumble ... Laura really wanted something that could be a meal but a snack for lunch and so I chose this gorgeous cake asparagus brought by the blog Maite 's Kitchen Calycanthus that literally haunted me ... I made the recipe to the letter, except the sesame seeds which I thought I'd sprinkle the plum. DEFECT unique: we have eaten almost everything at dinner. Really squisitoooooo!

Ingredients:
a bunch of asparagus (400 g)
200 g flour
100 g grated parmesan
3 eggs
1 dl milk
1 dl olive oil
1 packet of yeast
a handful of sesame seeds
salt and pepper
Procedure:
Boil the asparagus down with care anymore 'al dente, not too thin slice and set aside. Mix grated cheese with the eggs, add milk beating with electric whips, then the sifted flour, oil and yeast, at this point add the asparagus, salt and pepper, stir with a wooden spoon and pour in a form of cake. Sprinkle with sesame seeds and bake in preheated oven for 30-40 minutes at about 180 degrees.

Ingredients for 10 small scones:
280 gr flour
a sachet of baking powder
114 g margarine
50 g sugar
3 handfuls of raisins
200 ml milk
1 egg
Procedure:
In a bowl sift the flour together with baking powder and add the margarine to room temperature, cut into chunks. Knead for 1 minute until mixture is crumb. Stir in sugar and 3 handful of raisins. In a jug, beat the egg with milk. Stir in a little at a time the liquid thus obtained, taking care to leave some for gilding. Flour a pastry board, lie down the dough to form a disk of 2 cm in height. Obtained with a dozen small glass disks. Soaked the top of each of them consisting of milk and eggs and arrange on a baking sheet well spaced. Bake at 170 ° aired on the lower shelf of the oven for 15-20 minutes.

With these sweet paninetti of Irish origin for the collection of Imma, the finest pastries in the world !

The animal is likely to bring you home a kitten or a puppy recovered on the road, Gianluca until now I was always brought branches, twigs, branches to quench, planting and care, but some nights ago came home with nothing but a strange expression, I asked: 'Did something happen? He said: I saw a beautiful yucca, sdradicata here in front of the garden and threw it away! I am sorry is too much, you say I take? "I said: It 's possible?! Obviously I was referring to the size of the plant ... I answered, smiling: Well! I have assessed the size, only the beauty! Should I go there and see better ... Go ... Go after 5 minutes and tells me that it was feasible and that a gentleman had offered to help transport long as he had saved! Mmmmmmh! It began to stink, but I wanted to learn! After fifteen minutes finally rings the bell, open, turn on the light and take a step back: before me there was a gigantic monster with two heads, that touched the ceiling for a long and wide spreads all over the landing, and Gianluca and gentle ladies sweaty and exhausted from the effort. No time to realize and see the monster go into the house, spread out on the balcony and on the way a lot of clods impossible! Now the monster has been divided into two monsters and every day we hope that at least one of them can be saved ... For dinner, translated in 2 hours there, fortunately I had prepared something cold, which, standing in the refrigerator longer than expected gave way to all the ingredients to blend their flavors, creating a simple dish taste, fresh and Summer Ve ... this ...

Ingredients for 4 people:
400 g green beans
400 g yellow potatoes
4 tomatoes salad
1 clove garlic
a sprig of parsley
oil to taste
salt
pepper
Procedure:
Clean the beans by removing the ends. Peel the potatoes and cut pezzi.Portare to boil a pot of water, salt and fagiolini.Quando dipped the water will resume the boil, add potatoes. When cooked, drain everything and let cool. Put in a cup beans and potatoes become cold, add the tomatoes cut into wedges, seasoned with a clove of garlic chopped very fine, abundant oil, a sprig of chopped parsley, pepper and salt to taste. Mix everything together and place in fridge for half an hour before serving.

From what I happened: an afternoon all to myself! I took 4 hours to leave and now I'm dedicating to post some recipe that I had left on standby waiting for the right moment. That peace, tranquility, I arrived home at 14:00, I organized a meeting pranzettino fast only my needs, I went barefoot, and I finally had lunch on the terrace enjoying my jasmine flowers. It 'a smell and sight: the wall seems sprayed shaving cream! Then I made a coffee, I turned on the PC and with this intoxicating scent of jasmine and coffee I'm about to descivervi dinner a few nights ago: simple, summer and genuine.

Ingredients:
Grouper from a 700-800gr
10 cherry tomatoes
30 grams of pecorino romano
a handful of capers
8-10 olives
a sprig of parsley
sliced lemon
1 clove garlic
pepper
oil to taste
Procedure:
Clean the fish by depriving the entrails and scales, I do do do from my fishmonger you trust. Put the bottom of a baking pan a little olive oil and a little finely chopped garlic. Place the grouper in the belly and insert some folgiolina of parsley and 2-3 slices of lemon. Season the fish with olives, capers, chopped parsley, tomatoes and garlic. Sprinkle the fish
pecorino cheese, pepper and drizzle with oil rose. Sprinkle the fish with wet hands with water. Bake at 200 degrees for 20 minutes. Serve fish topped with barbed and gravy, olives, capers and tomatoes.

Lots of potatoes from the basket for mercy, a piece of provolone cheese in the fridge waiting to be taken by the hand, the terrace straborda herbs, anxiety switch the oven to heat, hunger, a little imagination and pizza potato casserole goes alone on the table. If you happen to be in this situation go quiet and fragrant with this unusual recipe.

Ingredients for 4 people:
1kg potatoes with white flesh
3 eggs
200 grams of provolone
50 g grated Parmesan cheese
a handful of sage leaves
a sprig of thyme
a sprig of parsley
extra virgin olive oil
salt and pepper to taste
Procedure:
Pass the potatoes under running cold water, cleaning with a stiff bristled brush, then punzecchiatele and cook in lightly salted water. Wash, dry and chop the herbs, provolone cut into small pieces. Drain the potatoes al dente, peel and schacciatele with the crushing potatoes directly into a bowl. Amalgamatevi eggs, grated cheese, herbs and diced provolone. Then salt and pepper and stir well with a wooden spoon. Grease a pan with little oil. When it is hot, sprinkle with breadcrumbs and as soon as this sfrigolerà, pour the mixture, leveling at about 2 cm in height with a wet spoon. Have you formed a crust on the bottom, then capolgete pizza, helping with a flat lid. Repeat oil and breadcrumbs. Fry the other side and serve hot pizza.

Be true that one swallow does not make primavara, but a mosquito is certainly summer! I won the first three pinches of mosquito season! Vaiiii E! Among scratching calf, one ankle, one arm is born this dish a refreshing and detoxifying, a blessing to cleanse the body in anticipation of the boiling summer. It 's a dish that makes me think of the holidays, my childhood summers spent at my grandparents' house in Calabria, the scent of fresh garden vegetables, the grandmother who thundered and playing in the garden to wash maniiiii! And what was more often on the table?? VAIANEDDA or spaghetti and beans to coral, a variety of beans 'transgenic' or otherwise of enormous size than we are used to us in Puglia, but dressed as follows.

Ingredients for 4 people:
300 g spaghetti
2 medium zucchini
1 medium potato
500 grams of beans
40 g cheese Marzot
For the sauce:
600 grams red tomatoes
extra virgin olive oil to taste
a clove of garlic
2-3 basil leaves
salt
Procedure:
Prepare a light sauce: fry a little minced garlic in 2 tablespoons oil, add the diced San Marzano tomatoes, some basil leaves and salt. and simmer for 15-20 minutes. Estremità.Lavate depriving them of clean beans and cut into chunks zucchini and potatoes. Proceed with cooking vegetables: get a long and capacious pot as the vegetables and noodles should be cooked together. Fill the pot 3 / 4 water and bring to a boil. Salt and then dip the beans first. Past 5 minutes add the zucchini and potatoes. When the water resumes boiling, add the spaghetti. Just spaghetti, and then all the vegetables are cooked, drain and Serve topped with the sauce of fresh tomatoes and a handful of cheese Marzot.

Eheh ... Tradition galore: Weekend ... Sunday ... family ... and the first dish in the oven comes naturally! I recommend you try this because compared to the usual baked pasta is very fast, without having to give the flavors and scents Sunday, dramatic effect and the appreciation of the guests (^ _ -). The intriguing thing is that the noodle does not need boiled water, but is flavored by raw directly into the baking dish, the sauce and milk will be to ensure proper cooking the pasta and the perfect blend of ingredients.

Serves 6:
500 grams of packaged noodle nest
400 grams ground meat mixed
500 grams mozzarella
a handful Parmesan
50 g butter
For the sauce:
1 bottle of tomato sauce
1 onion
extra virgin olive oil
2 cups water
salt
1-2 cups milk
Procedure:
Prepare the sauce: Sauté the onion in 2 tablespoons oil and pour the sauce with a glass of water, salt and cook for one hour. During cooking add another glass of water if the sauce thickens too much, must indeed be very liquid because the liquid they will have to cook the noodles. In a pan fry the chopped meat with some oil and a pinch of sale.Tagliuzzate the mozzarella squares. In a baking pan arrange the next one nest to another, without putting any seasoning in the pan. Within each nest, try to add more minced meat and cheese as possible. Pour the sauce into the pan and cover their nests almost entirely with milk. Sprinkle with parmesan cheese and cover the pan with aluminum foil to folge. Tell at 250 degrees for 15 minutes. Past time to remove the foil and continue baking at 200 ° for 20 minutes. Serve hot.