Friday afternoon, returning home, I bounced off the head of the dialogues, meetings and clashes occurred at work during the week, and in this rimurginare, from time to time I lose some little phrase aloud, like: 'But that means !! ',' Who am I doing! '(@ - @) ... Mmm! Now I'm used to, has become a classic on Friday night, I call aftershock, the last convulsions before I could enjoy the weekend quietly! And what better way to get your hands dirty to realize that the mind can finally give way to the body? Interpret a little as you like, mine was just a convoluted way of saying that I had a sweet, sweet indeed, exactly the pie that day courted Blog flower pastry of sweet chamomile and thank him for giving me the key to open wide its doors to the weekend. The tart was very appreciated: the taste of pastry vaguely resembles the fragrance of horseshoes and the interior, a combination which has become our mastripasticceri, after cooking, it becomes soft and creamy and melts in your mouth. Really delicious. Try it!

Ingredients for 8 persons:
For the pastry:
300 g flour 00
150 g caster sugar
1 teaspoon baking powder
3 egg yolks
150 g butter
Grated peel of one lemon bio
For the filling:
2 ripe pears (alternative 2 cans of pears in syrup)
10/15 macaroons (or other cookies to taste)
100 g dark chocolate chopped
Procedure:
Prepare the pastry: mix the flour with the butter cut into pieces. Add sugar, egg yolks, zest
grated organic lemon, a teaspoon of baking powder and mix velocemnte.Formate the classic ball wrap in plastic wrap. Let rest in refrigerator for about 30 minutes. Take a little less than 2 / 3 of dough and roll it out evenly on a lightly floured work surface (or between two sheets of parchment paper if you prefer) on a disk you're going to put in a mold of 24 cm lined with paper oven, forming the base and edges of the cake. With his hands crushed amaretti and place them on the bottom, then add the pears cut into thin slices and cover forming the ball with the remaining third of pastry. Completed by placing the chocolate coarsely chopped. Bake in preheated oven at 160 degrees, windy, about 30-35 minutes. Let it cool and serve, if you like, sprinkle with icing sugar. I posted the photos with or without icing sugar, because I was undecided whether to or not. Finally I decided to put it, but before I did the photos (^ _ -).

It seems only yesterday that I watched the sky and I enjoyed shaping the clouds wondering why, in a world of ecologists, the Lord had decided to leave the tap running! It will be done closer to home, it had to be just ... I do not know, but summer has arrived unexpectedly. These days home was a lift boxes, in the winter, rising up to give way, down, and summer. Taken to do this I forgot to describe the day of Mother's Day, but now is gone and I will not dwell threatens to take from attacks of nostalgia, I say we only opened
summer home on the balcony for the first time this year we had lunch on the terrace and we enjoyed our green! As Ivana Sacchi lunch was fish, but I will focus in particular on this wonderful second mother and I, between a chat and the other, we have prepared for 4 hands.

Serves 6:
2 large squid
100 grams of bread
½ cup milk
2 eggs
50 g pecorino romano
a sprig of parsley
1 clove garlic
2 large onions
Half a glass of white wine
oil to taste
pepper
salt
Procedure:
Clean the squid entrails and outer skins. Metteli in a bowl full of salt water and season them in the fridge for 2-3 hours. Past the time needed, quickly rinse the squid under running water, Privatel head and tentacles and chop with the aid of very sharp scissors (I'm feeling a serial killer!). Prepare the stuffing: soak the bread into dairy, squeeze and put it in a cup, aggingetevi two eggs, chopped the head and the tentacles, pecorino, parsley and garlic finely chopped, pepper and a pinch of salt. Fill the bellies of squid stuffed with care not to overdo it because the heat tends to swell and could blow up the squid. Secure ends with toothpicks. Take a baking dish, sprinkle with oil and place over onions coarsely. Lay the squid, sprinkle with a little salt to the pan and bake at 250 ° preheated oven for 10 min. After this time, remove the pan from the oven, sprinkle with white wine and continue cooking for 30 minutes at 200 degrees. Serve warm.

If you burn your finger to the flame Who calls? Mother!
Do you remember this mother? It 'the first poem that I was given by Matthew when he was only 4 years and then you tried to teach me to feel even while acting, but without the expected results, since they were already evident in my little memory functions! But that poem we were so fond of you did not want to pass into oblivion and then we grow, and you, when we needed you, you self-acting and there rispodevi jokingly: "If you burn your finger to the flame, the caller ? Mother! ". Then, over time, this finger burned assumed different connotations, deeper, but the substance was that you are always coming to seek refuge and solace. Dear Mother, by dint of repeating that verse I've convinced you're the first person I think if you are in trouble is you're always there if I need, you are the cornerstone of my life. During this holiday shopping, but speaking of mothers, and then that's okay, I prepared this cake, a tiramisu like in a pie, a delicacy that will make you proud of me was always around as it cooks. I love you. Happy birthday (^ _ -)

Ingredients for a mold of 28 cm:
For the pastry:
1 egg
Flour 250
100 butter
100 sugar
1 / 2 packet of yeast
For the interior:
2 tablespoons Nutella
2 cups caffe'zuccherato
10-12 ladyfingers
For the mascarpone cream:
500ml milk
2 egg yolks
150 gr sugar
50 g flour
1 teaspoon vanilla
2 tablespoons rum
250 g mascarpone
Procedure:
Prepare the pastry dough before the flour with the butter slightly softened, and then quickly incorporating sugar, yeast and egg. Let the dough rest in refrigerator for half an hour. In the meantime prepare the custard: Mix egg yolks with sugar, add flour, vanilla and milk and bring to a boil, stirring constantly. Boil the cream for 5 minutes, turn off and cool. Preheat oven to 170 ° ventilation. Line a mold with a diameter of 28 cm with baking paper, cover the bottom of the pan and the edges with a thin layer of dough. Sull'impasto Place 's other baking paper over with dried beans, this will prevent the base to inflate. Cook well for 15 minutes, then remove the paper with vegetables and Contini cooking for another 15 minutes. Remove from the oven and let cool. Make the mascarpone cream incorporating the now cooled custard, mascarpone and 2 tablespoons rum. Take the base of the tart, spread 2 tablespoons of Nutella and Lay over ladyfingers soaked in coffee well. Pour the mascarpone cream on biscuits and leveled well with a spatula. Sprinkle cocoa for decoration around the cake and the biscuits, produced triangles that put along the edge. For writing you can use Nutella. Let it cool in the refrigerator for 3-4 hours.

The recipe is a revised version of the tiramisu tart Angelica Site Cookaround.

With this simple dishes taste winning I pay tribute to my city 'and its promotion to Serie A. Unfortunately just flat ate, it occurred to me that I could form a A by embracing the shrimp with each other! (- _ -) But then I thought that for us to Bari, we see that for 8 years to everywhere, not 'hard to imagine the Others may be content to fantasize about the taste of this scrumptious ...
Ingredients for 4 people:
650 grams of fresh prawns
400 g linguine
1 bottle of sauce
a glass of water
a clove of garlic
salt
oil to taste
pepper
Procedure:
Prepare the sauce: make lightly fry the garlic with the oil and add a bottle of sauce. Long with a glass of water, salt and cook for about an hour. Meanwhile wash the prawns and incideteli on the back so they can better flavor the sauce and that they are easier to clean. Boil the linguine in salted water. 10 min from the end of cooking the sauce, scampi Aggingetevi and finish cooking. Drain the linguine and season sauce with shrimp and a little pepper. Serve by placing 2-3 shrimp on each port, you can enjoy those advancing them as second.

Allow me to recall these moments and patriotic exaltation:

Twice a month, I and my maritozzi Gianluca (about maritozzi you can just post the recipe) do the weekend Bari for the happiness of my parents. A passion for cooking and dance I definitely inherited from my mother, say that I am his evolution in the sense that I can express two passions at once! (^ _ ^) So, the last time we were in Bari I said, "Mommy do one thing: I'll teach you to do the pirouette with the pan of lasagna on the head and you teach me to make pasta Baked! "Mom, how crazy, if you did not repeat twice and has started work ...
6 people Ingredients:
500 g rigatoni
100 gr martadella (to taste)
500 grams mozzarella
50 g pecorino romano
For the sauce:
1 kg of tomatoes or tomato sauce
1 cup water
1 onion
oil to taste
salt
For the meatballs:
400 grams of minced meat
3 eggs
80 g pecorino
a clove of garlic
parsley
salt
1 handful of breadcrumbs
½ cup milk
Procedure:
Prepare sauce first thing. Sauté onion with oil and add tomato sauce, a glass of water and salt. Cook for one hour. Meanwhile prepare dough for the meatballs by adding three eggs to minced meat, 80 grams of pecorino romano, a clove of garlic and a sprig of parsley finely chopped, a handful of bread crumbs, soaked in milk and squeezed, a little salt. Form balls the size of marbles. In a pan heat the oil needed to fry the meatballs. Must not be overcooked, just turn them a little oil. Ten minutes before the meat sauce, meatballs immerse yourself and let finish cooking. Boil pasta in salted water, drain 3 minutes before cooking and season with 1-2 planned ladles of sauce and a handful of pecorino romano. Now you can begin to settle the proceeding pan in layers. Place a ladle of sauce on the bottom avoiding taking balls.
Make a layer of pasta and season with 2-3 ladles sauce, trying to get as many balls you can, and proceed with a layer of mortadella, a slice of mozzarella, a handful of pecorino romano. Make another layer of pasta and sauce spiked with completed and remaining still a handful of sheep. Bake for 30 minutes at 200 ° or until the pan will not be lightly charred on the surface.

Following the trail of intriguing recipes, here's another creation of Katia. It 'an Arab recipe, made with chickpeas and tahini, a sesame sauce that can be found in ethnic supermarkets but can also be prepared easily at home with toasted sesame seeds and shake in a blender with olive oil. It' s a simple dish in 'running, but unmistakable taste. So if you want to impress your guests, delicious with flavors but always present proceed as follows ...

Ingredients:
350 grams of cooked chickpeas
80 grams of extra virgin olive oil
1 clove garlic
50 g lemon juice
3 tablespoons of sesame seeds or two tablespoons of tahini (toasted sesame seed paste)
1 sprig of parsley
2 tsp cumin powder
Salt
Procedure:
You can prepare this paste whipping all the ingredients for a few minutes until the mixture is thick and smooth. To make the garlic more digestible, eliminated the central part which is more green. Set aside half 'oil and parsley to dress and decorate the end.
If you have the Thermomix proceed as follows:
Mince the garlic and parsley mouth for 5 seconds velocita'5. Add 40 grams of sesame oil, then let cook for 8 minutes at speed 2. Put the chickpeas, lemon juice and cumin, salt to taste and blend for 2 minutes at speed 5. Pour the remaining oil and mix for 10 minutes at speed 4. Keep the mixture in the refrigerator before serving. Serve as an appetizer and to Accompany of toast or bread if you want to arabic.

I remember the promise of something special, something that break the monotony of tradition. Well, absolutely can not disappoint the expectations, I started to see the best recipe books but could not decide, then lighting KATIA ... ... The queen of diving in imagination! Amelie has started work and his fabulous oven baked this dish, I leave her and her personal considerations: "This dish struck me because it leaves a bit reminiscent of lemon 'vine leaves of Middle Eastern cuisine ... while remaining classic recipe ingredients buy a new face, thanks to the Mediterranean delicate taste that leaves give it.
Serves 6:
600 gr minced meat (possibly mixed)
1 sprig of parsley
1 cup milk
A stale sandwich
2 eggs
70 g parmesan
Olive oil
Nutmeg
10-15 lemon leaves
Salt
Pepper

Procedure:
Finely chop the parsley and set aside.
Put the soaked bread with the milk and let soften after a few minutes wring well. Grated Parmesan and beat the eggs. Collect in a bowl the minced meat, add the grated Parmesan cheese, eggs, bread softened and chopped parsley. If you use stale bread rather you pass it to the mixer after having squeezed, allowing them to enrich the mixture. Season with a sprinkling of nutmeg, salt and pepper. Work the mixture with a wooden spoon first and then with wet hands to mix well. Modeled the polpette.Lavate lemon leaves, if not used organic lemons or nostrani let the leaves soak in water and a little baking soda to remove any residue of pesticides and preservatives that are usually sprayed on fruit and vegetables. Pat dry on absorbent paper and pass the oil. Then wrap the meatballs in the leaves and arrange them in a oiled baking dish.
Turn the oven to 200 degrees and bake for 15-20 minutes.

The recipe I am about to present is another creation of our dear Paula, is delicious either hot or cold and includes first and second set. I recommend you try it for its speed, for his stage presence for her perfume that would wake a hibernating bear and her rustic, but at the same time fresh and exciting, given the presence of peppers.
Ingredients for 4 people:
1 large yellow bell pepper
1 large red bell pepper
80 g ham
100 g fontina
250 g ground veal
3 tablespoons grated cheese
80 g rice
1 egg
chive
a handful breadcrumbs
nutmeg
capers
salt
pepper
oil
Procedure:
Wash peppers, cut into 2 from the belly and remove the seeds and filaments.
Separately, in a bowl, prepare the filling: Cut the cooked and leaving two slices fontina cheese, add the minced meat, rice, previously cooked and well drained, capers, egg, Parmesan, a handful of breadcrumbs, a thread oil, salt, pepper, nutmeg and if you like a tuft of chives. Mix everything together. Put in a pan a little oil, place the peppers and fill with the dough, then put half a slice of fontina cheese over each pepper and sprinkle with breadcrumbs and a drizzle of oil. Bake at 200 degrees for about 30 minutes.

Have you looked at the pen pepper cream and nutmeg??
Review the word to Paul: "Well! After the lighting of the pens I called thinking (does not happen often!) And I said 'Why not take another taste of first?? Maybe he is hungry! 'Then I look in the pantry and this is materializing before my eyes the Snail ... I cooked this ... "
Ingredients for 4 people:
For the filling:
24 striped slugs
450 g frozen spinach
250 g cheese
1 egg
4 tablespoons grated Parmesan cheese
salt
a piece of smoked mozzarella or other cheese melted
For the sauce:
600 ml tomato sauce
4 tablespoons olive
1 / 2 onion
few leaves of basil
salt
pepper
Procedure:
Cook the snails in boiling salted water, drain well and let them cool on a towel. Meanwhile, cook the spinach in lightly salted water. When cooked, drain well and chop. In a bowl, add the spinach with ricotta, egg, Parmesan, salt and pepper then mix well and fill the dough with the mixture. To put the oil in a saucepan and onion, sauté, add the rose, basil, salt and pepper and cook for 10 minutes. Grease a pan with a little oil, place the slugs fairly close together with the openings facing up and sprinkle with smoked cheese cubes. Finally drizzle with the sauce and sprinkle with some Parmesan. Bake at 180 degrees for about 20 minutes.

I was reflecting on the fact that today we paused to photograph everything except ourselves ... So to do justice to our own beauty (within the moms are offended!) I decided to post this picture ... AhHAHAh! I know that we were in Cisternino, stop the train, but I can not explain why as we were arriving by car! But then analyzing the photo well and observing our own eyes, I deduced that the wine was not only entered into circulation for a while, but inevitably also had numb our smile and our brain! Long live the good wine, good food and good company!

Today for lunch at the home of Paul ... Knowing that go from my Guru, I took with me the whole kit and photojournalist I beneeeeeeeeee! Now we are sitting side by side and we are trying to computerize the art ... Pass the word to her that will tell you how the idea for this incredible recipe: "Today for lunch ... Nadia! Panic! I cook?? Search recipes more extravagant, then in those difficult, then pasta and then and then ... HELP! At the end reminds me a simple recipe that can not be easy but I assure you truly delicate and tasty ... "

Ingredients for 4 people:
4 large yellow peppers
360 g Penne pasta
onion
oil to taste
salt
nutmeg
pepper
Procedure:
Cut the peppers into thick strips and then in half, taking care to remove the seeds and filaments. In a large skillet place the oil necessary to cover the bottom and half an onion cut strips. Sauté the onion very low heat to avoid burning. Add the peppers and a cup of water and cook with lid, over low heat for about three quarters of an hour ... Turn off the heat and whisk everything until a thick cream. Cook the penne, drain well, light the flame and jump all at your leisure for a minuto.Aggiungete pepper and nutmeg and the dish is served ... (^ _ -)

Boys, regardless of pleasantries, I lick his mustache and bowl well!