Have you looked at the pens to the cream of peppers and nutmeg??
Review the word to Paul: "Well! After the lighting of the pens I called to think (it does not happen often!) And I said 'Why do not you take another taste of first?? Maybe you will be hungry! 'Then I look in the pantry and this is materializing before my eyes the Snail ... I cooked it ... "
Ingredients for 4 people:
For the filling:
24 rifled slugs
450 g frozen spinach
250 g cheese
1 egg
4 tablespoons grated Parmesan cheese
salt
a piece of smoked cheese or other cheese stringy
For the sauce:
600 ml of tomato puree
4 tablespoons olive oil
1 / 2 onion
a few leaves of basil
salt
pepper
Procedure:
Cook the snails in boiling salted water, drain well and let 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 the ricotta, egg, Parmesan, salt and pepper and mix well and fill the dough with the mixture. Apart from the oil you put in a casserole and onion, sauté, add the rose, basil, salt and pepper and cook for 10 minutes. Grease a pan with a little oil, place the snails are close enough to each other with the openings facing up and sprinkle with the diced smoked. Finally drizzle with the sauce and sprinkle with some Parmesan cheese. Bake at 180 degrees for about 20 minutes.

I was reflecting on the fact that today we pause to take pictures of everything except ourselves ... So to do justice to our own beauty (breast moms are offended!) I decided to post this photo ... AhHAHAh! I know for a fact that we were in Cisternino, stop the train, but I can not explain why because we were traveling by car! But then looking at the photo well and observing our own eyes, I concluded that the wine, not only was entered in a circle for a while, but it also inevitably numb our smile and our brains! Long live the good wine, good food and good company!

Today for lunch at the home of Paul ... Knowing that go out of my Guru, I took with me the whole kit and I did beneeeeeeeeee photographers! 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 at lunch ... Nadia! Panic! I cook?? Search for recipes more extravagant, then in those difficult, then pasta and then and then ... HELP! In the end I am reminded of a simple recipe that can not be easy but I assure you really delicate and tasty ... "

Ingredients for 4 people:
4 large yellow peppers
360 g penne
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 chopped stripes. Let the onion at low heat to avoid burning. Add the peppers and a cup of water and cook with the lid, over low heat for about three quarters of an hour ... Turn off the heat and whisk well until a thick cream. Cook the penne, drain well, light the flame and jump all at your convenience for a minuto.Aggiungete pepper and nutmeg and the dish is served ... (^ _ -)

Children, regardless of pleasantries, I licked his mustache and bowl well!

Ingredients for 6:
1 kg of octopus
2 large potatoes
parsley
a clove of garlic
juice of 1 lemon
oil in abundance
salt
pepper
Procedure:
Boil the potatoes in salted water. Peel them and let them cool. Clean the squid by removing the innards, or ask your fishmonger to do it with the trust. In a pot boil salted water. Let cook for 15-20 minutes the octopus. Past the time needed for cooking, drain and, once cooled, cut into pieces and place in a bowl. Reduce the potatoes into cubes and add the octopus. Season with lemon juice, parsley, some salt, pepper, a clove of garlic and plenty of oil. Place in refrigerator for 2-3 hours. Serve cold, preferably prepared by the previous day.

Have you ever wondered if you had been living in another animal, which animal would you have? You can not even imagine how hard I sometimes thought! Studies on human evolution are clear: we derive from apes ... but, despite myself, I still can not be entirely convinced! For some, only to see them, the lineage is unmistakable (^ _ -), the other thing is a bit more complex ... write on this blog is helping me to clarify myself inside ... So far I have published almost all recipes fish ... I will mica was a cat? And you? The photo below intrigues you? AhAHhAhHA!

Ingredients for 6:
800 grams of anchovies
100 g breadcrumbs
60 g pecorino romano
10 pitted black olives
a handful of capers
a clove of garlic
parsley
extra virgin olive oil
pepper

Procedure:
Boned anchovies. Prepare a mixture by combining the bread crumbs, pecorino cheese, black olives, capers, garlic clove, cut into small pieces, pepper, parsley and oil needed to mix everything. Grease a baking sheet with oil it is available over the anchovies. Put the mixture of bread crumbs on anchovies, and bake at 200 degrees for 15-20 minutes. Serve warm.

Wednesday, the magic and mystery of a message which read roughly like this: 'Last night I made ​​a sweet experiment and I took pictures for you, you can just send the' I was dreaming and lucubrate until today, when, at last , the secret was revealed and appeared in all its splendor ... Dear Katie, stand-by Amelie and her fabulous world, you've hit the mark with this elegant cake and charismatic like you, and the manner with which you gigionissimo photographed made me choose not to choose between photos that you sent me and, as you see, I posted all three of them (^ _ -) ... Ladies and gentlemen, straight from Amelie:
Apple Crumble and mandaranciiiiiiiiiiiiiiiiiiiiiiiiii
For the dough:
The peel of a clementine
200 grams of flour
100 g soft butter
60 grams of clementine juice
1 pinch of salt
For the filling:
1 kg of apples
The juice of one lemon
1 tablespoon brown sugar
250 g of jam mandarin oranges (or orange)
1 pinch of cinnamon if you like
For the jam:
Use clementine jam (or orange) ready or prepared a jam with 600 grams of peeled and seedless clementines and 300 g sugar
For the crumble:
130 gr flour
100 g butter
80 g sugar cane
Traditional process:
1.Tritate clementine zest and mix it with the flour. Mix flour with butter, clementine juice and salt. Leave the dough in the fridge for 30 minutes.
2.Sbucciate apples and slice thin, put them in a bowl and sprinkle with lemon juice, sugar and cinnamon. United 250 grams of marmalade mandarin oranges, stir and let stand.
3.Foderate a mold (28-cm) greased and floured sheet of dough with which you left it in the refrigerator. Spread over the apple mixture and marmalade.
4.Preparate the crumble and crumble with hands kneading flour butter and sugar. Then sprinkle apples with crumbs of dough obtained. Bake at 180 degrees for 40-50 minutes.
For those who use the latest model of Thermomix proceed as follows:
Chop the peel: 5 / 2 / '8 speed. Add the other ingredients: 10-15 seconds / speed '5. Proceed as in paragraphs 2 and 3. Prepare the crumble by pouring the ingredients into a blender and mix 10-15 seconds velocita'5.

I find it very intriguing and revelers closed all the food package. Seem to me so many gifts that conceal a surprise! Usually never reveals what's inside until a knife and fork do not discard the package, but today I made an exception to the rule and here you are paper gift box and surprise of my cordon bleu baked.

Ingredients for 6:
6 slices of loin
6 slices of ham
1 or other smoked cheese melted cheese
80 g breadcrumbs
40 g cheese
2 eggs
sage
parsley
a clove of garlic
salt


Procedure
Prepare the breading by mixing bread crumbs, pecorino cheese, garlic, sage, parsley and a pinch of good sale.Aprite slices and spread over each slice of ham and a slice of smoked cheese, melted cheese or other, taking care to fix only one half of the slices. Fold in on themselves and turn the edges inward to form a cord. Beat the eggs with a pinch of salt. Dip the dumplings in the egg and then pass them nell'impanatura. There will be no need to stop the edges with toothpicks or other because the egg and breading will be perfectly adhesive. Grease a baking sheet, arrange the dumplings and distributed on each of butter. Bake at 200 degrees for 20-25 minutes.

This dish has become a symbol of the kitchen Bari in Italy and, dare say, in the world. It 's a delicacy that combines the flavor of the sea (mussels) with that of the land (rice and potatoes). I dedicate it to Lalla, my girlfriend's blog Profumo di Sicilia, which prompted me to insert it.
Serves 6
1 kg potatoes
400 grams of parboiled rice
1 and 1 / 2 kg of mussels
2-3 onions
3 cloves garlic
1 cup of extra virgin olive oil
250 g tomatoes to the wire
1 bunch of parsley
150 grams of pecorino romano
3 zucchini
salt and pepper to taste

Procedure
Wash, peel, slice the potatoes and place them in a bowl with water.
Clean the shells of mussels with a autandovi retina. Apritene depriving a Kilo
only half of the shell and trying to keep the fruit in the other half, and the other half a kilo, a net result, preserving their water. Put the bottom of a pan oil, 2 onions chopped fine, a bit of garlic, parsley, salt and pepper. Cover with 2 courgettes. Season the zucchini with tomatoes, garlic, parsley, oil and overlay a layer of potatoes. Season the potatoes with other tomatoes, a little salt, plenty of garlic and pecorino romano. Make a thin layer of rice, sprinkle with oil and put on the mussels in their shells. Sprinkle with remaining rice, served with mussels and their water, oil, parsley, cheese, tomatoes, garlic and pepper. Finish with a layer of potato flavor with all the ingredients listed above, an onion and zucchini washers. Fill the pan with water just below the top layer of potatoes. Bake at 250 degrees for 10 minutes and 200 degrees for 40-50 minutes remaining. Use or otherwise of the zucchini, there are several theories, I still do it with the zucchini because they release water during cooking, keeps the rice more moist.
In that regard, I invite you to hear what women think of Old Bari ...

Finally I can introduce a special person as well as the executrix of the following recipe ... She and Paul, and the series: but you know it just seems like a lifetime ... It 's clear, is sociable, is positive, caring and my friend! (^ _ -) I consider it something of a GURU ... a food guide and spiritual in the kitchen is just stunning, does things to make you crawl the language on the ground and then I can listen and advise and always calls me when I need Here's to you ... she Paola with her mousse cake ...
Ingredients for the dough and the filling:
450gr dark chocolate
125g butter
150g sugar + 2 tablespoons
2 tablespoons brandy
9 egg yolks - 9 albums
Ingredients for the icing:
100ml double cream
100g of dark chocolate
½ tablespoon brandy

Procedure
Before weighing the cup final because that will contain the mixture will then be divided into three equal parts. Melt chocolate in a bain marie 450gr with 125gr of butter. Once melted, add 2 tablespoons of brandy, stir and set aside. Separate the yolks from the whites. Beat the egg yolks with 150 grams of sugar so they are well blended. Now unitegli the melted chocolate, stirring from bottom to top. Whip the egg whites until stiff and add 2 tablespoons of sugar.
Finally, gently mix the two compounds. At this point you have to divide into 3 equal parts preparation. 2 shares will be used for the two bases to be cooked in a mold to be 22 cm in diameter and the third party should be stored in the fridge for the filling. Lined the 2 molds with parchment paper and pour 1 / 3 of the prepared mold. Bake for 15-20 minutes at 160-170 degrees in a convection oven, grill or less, or 180 ° static
central grid. Leave to cool the basics and not worry if you go down ... it's normal! Assemble the cake: Pour the mousse on a base and cover with the other base and store in refrigerator 4-6 hours.
Half an hour before serving, but even earlier if you take a friend's house, based in a thick-bottomed pan with 100g of 100g of chocolate cream and half a tablespoon of brandy. Pour the icing on the cake layer with a spatula and put it back in the fridge.

Paola advised: It 's a really good sweet and more' the days pass more 'becomes good. You know the kinder delicate .... It 'equal !!!!!!!!!!!!!!

This salad as well as being simple to prepare, is the ultimate in versatility, can be thought of as a packed lunch, appetizer, side dish, main dish for an informal dinner ... I do I prepare often during the summer, as an alternative to traditional rice salad .

Ingredients for a glass of average size:
300 grams of parboiled wheat
10-15 cherry tomatoes
1 mozzarella
2 cans of tuna
pitted black olives
thyme
basil
plenty of oil
salt
Procedure:
Bring the water to boil, add salt, add the corn and cook according to the times indicated on the box. When the corn is cooked, drain it, do it indiepidire, put it in a bowl and season with chopped tomatoes, a spicchietti, tuna, cubes of mozzarella cheese, sliced ​​black olives, thyme, basil, olive oil and salt. Place in refrigerator for an hour and, just before serving, sprinkle with one-pass oil.

Last night, after work, I was tormented by a word ... HOUSE!
The cars were badged: 'Home', the signals had previously chimney, door and windows, carried crosses to the bathroom right, left and right in the bedroom to the kitchen ... When are we finally arrived, I thanked to exist , and I started to play the test of the cook, svutando on the table what was available in the fridge and pantry and trying to invent something to cook for dinner, then: a cube of yeast, mozzarella, potatoes, spices social, flour ... Ok! There 's been: focaccia with potatoes, mozzarella and oregano.
Ingredients
For the dough:
250 gr flour 00
150 g semolina flour
1 cube of yeast
100 ml warm milk
150 ml lukewarm water
1 tablespoon olive oil
2 teaspoons salt
For the sauce:
2 potatoes
2 mozzarella
oregano, olive oil, pepper, salt
Thermomix procedure for the dough:
I preferred to rely on common Thermomix as follows:
I put the jug of water, milk, oil and yeast setting
the vel1 for 2 sec. I turned it off, I plugged the hole in the lid
the flour and salt. I have been running for 20 sec 5 vel.
I removed the mixture from the jug and I let it rise for 1 hour and a half.
Traditional process for the dough:
Put flour on pastry, forming a mound, make a small hole first side, which put the salt, and then a larger center, which will get: the cube crumbled yeast, oil, milk.
Dissolve the yeast in liquid with the help of your fingers and as the flour will have absorbed them add the warm water and knead until mixture is smooth and homogeneous. Form a loaf, place in a bowl, cover with a cloth and let rise for about 1 hour and a half.
Procedure for the sauce:
Turn the oven to 250 degrees. Shred the mozzarella into squares and put them
in a colander to drain. Pour plenty of oil in a baking pan, place the dough and try to spread it with your hands until it reaches the edges. Sprinkle the focaccia with mozzarella and cover with the potatoes cut into thin slices, so that the cake is cooked with. Spread over the potatoes oregano, salt, pepper and a drizzle of olive oil. Bake for 20 minutes at 250 ° by placing the pan in the lower part of the oven (I have the oven).