It may well be true that one swallow does not primavara, but it certainly does a mosquito summer! I won the first three bites of the mosquito season! And vaiiii! Among scratched the calf, an ankle, an arm was born this dish refreshing and detoxifying, a real cure to purify the body in anticipation of the boiling summer. It 'a dish that makes me think of holidays, my childhood summers spent at her grandparents' house in Calabria, the scent of fresh garden vegetables, and thundered to his grandmother who was playing in the garden: A wash maniiiii! And what was more often on the table?? VAIANEDDA, ​​or spaghetti and green beans to coral, a variety of beans 'transgenic' or at least very small in comparison to those we are accustomed us in Puglia, but dressed as follows.

Ingredients for 4 people:
300 grams of spaghetti
2 medium zucchini
1 medium potato
500 grams of green beans
40 grams ricotta marzotica
For the sauce:
600 g red tomatoes
extra virgin olive oil to taste
a clove of garlic
2-3 leaves of basil
salt to taste
Procedure:
Prepare a light sauce: sauté a little chopped garlic in 2 tablespoons of olive oil, add diced San Marzano tomatoes, some basil leaves and salt to taste. and cook for 15-20 min. Clean the beans estremità.Lavate depriving them of the zucchini and cut into chunks and potatoes. Proceed with cooking vegetables: get a large pot and as long spaghetti and vegetables should be cooked all together. Fill the pot 3/4 full of water and bring to a boil. So salty and dipped for the first beans. After 5 minutes add the zucchini and potatoes. When the water resumes boiling, add the spaghetti. As soon as the spaghetti, and then all the vegetables are cooked, drain and impiattate condendo tomato sauce with fresh ricotta and a handful of marzotica.

Hehe ... Tradition in go-go: Weekend ... Sunday ... family ... and the first dish to the oven comes naturally! This would strongly recommend to try it because compared to the usual baked pasta is very fast, without having to give up the flavors and aromas Sunday, dramatic effect and the sentiments of the diners (_ ^ -). The intriguing thing is that the noodles do not require boiling in water, but is flavored by raw directly into the baking pan, sauce and milk will be to ensure proper cooking the pasta and the perfect blend of ingredients.

Ingredients for 6 persons:
500 grams of packaged noodles nest
400 grams ground meat mixed
500 g mozzarella
a handful Parmesan
50 g butter
For the sauce:
1 bottle of tomato sauce
1 onion
extra virgin olive oil
2 glasses of water
salt
1-2 cups milk
Procedure:
Prepare the sauce: Brown the onion in 2 tablespoons of olive oil and pour the sauce with a glass of water, add salt and cook for an hour. During cooking aggiugete another glass of water if the sauce thickens too much, must, in fact, will be very liquid because the liquid in which they will cook the noodles. In a skillet saute the chopped meat with some oil and a pinch of mozzarella sale.Tagliuzzate into squares. In a baking pan arrange the nests side by side, without putting any seasoning in the pan. Within each nest, try to add more ground beef and mozzarella cheese as possible. Pour the sauce into the pan and cover the nests almost entirely with milk. Sprinkle with grated Parmesan and cover the pan with aluminum foil folgio. Inform to 250 ° for 15 minutes. Past time to remove the foil and continue cooking at 200 degrees for about 20 minutes. Serve hot.

Friday afternoon, coming home, my head bounced off the dialogues, meetings and clashes occurred on the job during the week, and in this rimurginare, from time to time I escaped some frasetta aloud, like: 'But that means ! ',' Who am I doing! '(@ - @) ... Hmmm! By now I'm used to, has become a classic on Friday night, I call aftershock, the last gasps before I could enjoy the weekend quietly! And what better way to get their hands dirty to realize that the mind can finally give way to the body? Interpret a bit like you, mine was just a convoluted way of saying that I had a sweet, sweet indeed, exactly the tart that day courting Blog shortbread flower of sweet chamomile, thank you for giving me the key to open the doors to the weekend. The tart was very much appreciated: the taste of pastry vaguely remember 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. Truly a delight. Try it!

Ingredients for 8 persons:
For the pastry:
300 g of flour 00
150 g of caster sugar
1 teaspoon baking powder
3 egg yolks
150 g of butter
The grated rind of one organic lemon
For the filling:
2 ripe pears (instead of 2 cans of pears in syrup)
10/15 macaroons (other cookies or to taste)
100 g of chopped dark chocolate
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 knead velocemnte.Formate the classical ball, wrap in plastic wrap. Let rest in refrigerator for about 30 minutes. Take a little less than 2/3 of the pastry and spread it evenly on a lightly floured work surface (or between two sheets of parchment paper if you prefer) in a disk that you are going to put in a mold of 24 cm, lined with paper oven, forming the base and edges of the tart. With your hands and place crumbled amaretti on the bottom, then add the pears, cut into thin slices and cover forming small balls with the remaining third of the pastry. Completed by placing the chocolate coarsely chopped. Bake in preheated oven at 160 °, fan, for about 30-35 minutes. Let cool and serve, if desired, sprinkle with powdered sugar. I have posted photos with and without sugar, because I was undecided whether or not to put it. Finally I decided to put it, but before I did the photo without (_ ^ -).

It seems only yesterday that I watched the sky and I enjoyed giving shape to the clouds wondering why, in a world of environmentalists, the Lord had decided to leave the tap running! It will be made an examination of conscience, was to be the way it is ... I do not know, but summer has arrived unexpectedly. In these days at home was a lift of boxes, in the winter, rising upward to make room, down to the summer. Taken to do this I forgot to describe the day of Mother's Day, but now is gone and not want to go let me take the risk of attack of nostalgia, I say only that we have opened
the summer home on the balcony for the first time this year we had lunch on the terrace and we enjoyed our green! As rigurda 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.

Ingredients for 6 persons:
2 large squid
100 grams of bread
half a glass of milk
2 eggs
50 g pecorino romano
a sprig of parsley
1 clove of garlic
2 large onions
bicchere half of white wine
oil to taste
pepper to taste
salt to taste
Procedure:
Clean the squid entrails and depriving them of the outer skins. Metteli in a cup full of salt water and seasoning them in the fridge for 2-3 hours. Past the time needed, quickly rinse the squid under running water, privateli of the head and tentacles and chop with the aid of very sharp scissors (I'm feeling a serial killer!). Prepare the filling: soak the bread in milk, squeeze it and place it in a cup, aggingetevi 2 eggs, chopped the head and tentacles, pecorino, parsley and garlic finely chopped, pepper and a pinch of salt. Fill the bellies of squid stuffed with taking 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. Recline the squid, sprinkle with a little salt to the pan and bake in preheated oven at 250 ° for 10 min. After this time, remove the pan from the oven, sprinkle with white wine and continue cooking for 30 minutes at 200 °. Serve warm.

If you burn your finger to fire those who you call? Mom!
Do you remember this mom? And 'the first poem that I was dedicated by Matthias when he was only 4 years and then you tried to teach me just to sentirtela still play, but without the expected results, since they were already obvious my poor memory skills! But that poem we were so fond of you did not want to pass into oblivion and then we growing up, and you, when we needed you, you recite the self-jokingly and there rispodevi: "If you burn your finger to the flame, who call ? Mom! ". Then, over time, this has taken on different connotations burned finger, deeper, but the gist was that you always you came to find refuge and comfort. Dear Mother, by dint of repeating the verse you've convinced me: you're the first person I think if you are in trouble is you're there if I need more, you are the cornerstone of my life. On the occasion of this holiday shopping, but speaking of mothers and then that's okay, I prepared this cake-like tiramisu in a tart, a delicacy that will make you proud of me had always underfoot while cucinavi. I love you. Happy birthday (^ _ -)

Ingredients for a mold of 28 cm:
For the pastry:
1 egg
250 of flour
100 of butter
100 of sugar
1/2 packet of yeast
To the interior:
2 tablespoons Nutella
2 cups of caffe'zuccherato
10-12 biscuits
For the mascarpone cream:
500ml milk
2 egg yolks
150 g sugar
50 g flour
1 teaspoon vanilla extract
2 tablespoons rum
250 gr mascarpone
Procedure:
Prepare the pastry by mixing the flour with the butter first softened slightly, and then quickly incorporating sugar, baking powder and egg. Let the dough rest in refrigerator for half an hour. Meanwhile, prepare the custard: mix the 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 let cool. Preheat the oven to 170 ° ventilated. Line a mold of 28 cm in diameter with baking paper, cover the bottom of the tin and the edges with a thin layer of dough. Put on the mixture of 'other with baking paper on top of dried vegetables, this will prevent the base from swelling. Cook it for 15 minutes, then remove the paper with the beans and continute to cook for another 15 minutes. Remove from the oven and let cool. Prepare the cream mixture incorporating the now cooled custard, mascarpone and 2 tablespoons rum. Take the base of the tart, spread it with 2 tablespoons Nutella and put in well over ladyfingers soaked in coffee. Pour the cream mixture over ladyfingers and leveled well with a spatula. For decoration, sprinkle the chocolate around the cake and the biscuits, formed of triangles and put them along the edge. For the word you can use Nutella. Let cool in refrigerator for 3-4 hours.

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

With this simple dish but the taste winner, I want to pay tribute to my city 'and its promotion to Serie A. Unfortunately only flat eating, I was reminded that I could form an A by embracing the prawns between them! (- _ -) But then I thought that for us Baresi, we see that for 8 years to everywhere, not 'hard to imagine, the Others may be content to dream about the taste of this great meal ...
Ingredients for 4 people:
650 grams of fresh shrimp
400 g linguine
1 bottle of sauce
a glass of water
a clove of garlic
Salt to taste
oil to taste
pepper
Procedure:
Prepare the sauce: take lightly fry the garlic with the olive 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 spice up the sauce better and that they are easier to clean. Cook the linguine in boiling salted water. At 10 min the end of cooking the sauce, scampi Aggingetevi and finish cooking. Drain the linguine with shrimp and drizzle with sauce and a little pepper. ImpiAttAte placing of each course 2-3 prawns, those advancing them can enjoy as a second.

Allow me these minutes of recollection and patriotic exaltation:

Twice a month, I and my maritozzo Gianluca (about buns whenever I can I'll post the recipe) make the weekend Bari for the happiness of my parents. The passion for cooking and dance I've definitely inherited from my mother, say that I am its evolution in the sense that I can express the two passions at once! (^ _ ^) So, the last time we were in Bari told her: "Mom do one thing: I'll teach you to do the pirouette with the pan of lasagna on the head, and you teach me how to make pasta Baked! "Mom, pazzerella is, if you did not say it twice and was put to work ...
6 people Ingredients:
500 g rigatoni
100 grams of martadella (to taste)
500 grams of mozzarella
50 g pecorino romano
For the sauce:
1 kg of tomatoes or tomato puree
1 glass of 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 to taste
1 handful of breadcrumbs
half a glass of milk
Procedure:
Prepare for first thing in gravy. Let fry an onion with the oil and add the tomato sauce, a glass of water and salt. Cook for an hour. In the meantime, prepare the dough for the ground beef patties by adding three eggs, 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 some salt. Shape into balls the size of marbles. In a pan heat the oil needed to fry the patties. Should not be overcooked, just turn them a little oil. Ten minutes before the sauce off, drop down the meatballs and let finish cooking. Boil pasta in abundant salted water, scolandola 3 minutes before cooking and season with 1-2 ladles provided with sauce and a handful of pecorino romano. Now you can begin to compose the layers taking a dish. Place a spoonful of sauce on bottom of avoiding taking balls.
Make a layer of pasta sauce and season with 2-3 ladles, trying to get as many balls as you can, and proceed with a layer of sausage, a slice of mozzarella cheese, a handful of pecorino romano. Make another layer of pasta with sauce and finish condendo remaining and still a handful of pecorino. Bake for 30 minutes at 200 ° or until the pan not will be slightly charred on the surface.

Following the trail of intriguing recipes, here's another creation of Katia. And 'an Arab recipe, made with chickpeas and tahini, a sesame sauce that you can find in ethnic supermarkets, but can also be prepared easily at home with toasted sesame and blended in a blender with olive oil. It 'a simple dish in the execution, but unmistakable taste. So, if you want to impress your guests, deliziandoli with flavors go well ... but always present

Ingredients:
350 grams of cooked chickpeas
80 grams of extra virgin olive oil
1 clove of garlic
50 grams of lemon juice
3 tablespoons sesame seeds or two tablespoons of tahini (roasted sesame seed paste)
1 bunch of parsley
2 teaspoons ground cumin
Salt
Procedure:
You can prepare this pate whisking all the ingredients for some minutes until mixture is thick and smooth. To make the garlic more easily digested, eliminated the central part which is more green. Set aside half 'of the oil and parsley to flavor and decorate at the end.
If you Thermomix proceed like this:
Mince the garlic in the bowl and parsley for 5 seconds velocita'5. Add the sesame oil and 40 grams, then let season for 8 minutes at speed 2. Pour 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 or serve it on toast or bread if you want to Arabic.

I remember I promised something special, something that breaks the monotony of tradition. Well, not quite being able to disappoint the expectations, I began to see the best cookbooks and could not decide, then lighting ... KATIA ... The queen of diving in the fantasy! Amelie has started work and has churned out from the fabulous baked this dish, I leave her and her personal thoughts: "This dish struck me as reminiscent of lemon leaves some 'vine leaves of Middle Eastern cuisine ... while remaining in the classic recipe ingredients buy a new face, thanks to the Mediterranean delicate taste that leaves give it. "
Ingredients for 6 persons:
600 grams of minced meat (possibly mixed)
1 bunch of parsley
1 glass of milk
1 stale bread roll
2 eggs
70 g of Parmesan
Olive oil
Nutmeg
10-15 leaves of lemon
Salt
Pepper

Procedure:
Finely chop the parsley and set aside.
Put the bread to soak in the milk and let soften, wring well after a few minutes. Grate the Parmesan cheese and whisk the eggs. Pick up the ground meat in a bowl, add the grated Parmesan cheese, eggs, bread softened and chopped parsley. If you use the stale bread than you could pass it to the mixer after it is squeezed, so to be able to enrich the mixture. Season with a sprinkling of nutmeg, salt and pepper. Knead the mixture with a wooden spoon first and then with wet hands to mix well. Modeled polpette.Lavate the leaves of lemon, if you do not use our own organic lemons or let the leaves soak in water and a little baking soda to remove any residues of pesticides and preservatives that are usually sprayed on fruits and vegetables. Pat dry with absorbent paper and coat in oil. Then wrap the meatballs in the leaves and place in a oiled baking dish.
Preheat the oven to 200 degrees and bake for 15-20 minutes.

The dish I'm about to introduce is another creation of our dear Paula, is delicious hot or cold, and includes first and second set. I recommend you try it for its speed of execution, for his stage presence, the scent that would wake a hibernating bear and her rustic feel, but at the same time fresh and lively, given the presence of peppers.
Ingredients for 4 people:
1 large yellow bell pepper
1 large red bell pepper
80 g cooked ham
100 grams Fontina
250 g minced 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 the cheese leaving two slices, add the ground beef, rice already cooked and drained capers, egg, Parmesan, a handful of breadcrumbs, a wire oil, salt, pepper, nutmeg, and if you like a bunch of chives. Mix everything. Put in a baking dish a little oil, place the peppers and fill with the mixture, then put half a slice of fontina cheese on each pepper and sprinkle with breadcrumbs and a drizzle of oil. Bake at 200 degrees for about 30 minutes.