Wednesday, May 26, 2010

Clips Katesplayground

octopus, lentils and zucchini with crispy kamut



Here we go with another nice recipe, this time
the protagonist is a cute octopus, fresh cool that it happened at home Bonin to lunch.
My mother was skeptical to see me inspired by particular combinations and tried to pull me down to earth .... but my imagination could not resist ... and .. this is what has produced.
The base is a puree of lentils (in this period I like creamy base and pulses ... what can you do ;-)). Simply
finish the cooking and scented with rosemary and then mixed with the good oil.
The octopus is first steamed, then roasted and made crisp in the pan.
Courgettes are simply cut into regular slices, sprinkle with salt and red pepper, a little oil and bake.
Among other things, there is a layer and a sauce of olive oil and basil. It ends with the kamut
boiled and then made crisp in pan.
Not bad and not at all trivial ;-)... the octopus manages to amaze me!
Bon appetit!

PS meanwhile continuing the binge of fresh cherries and marmellatose here .... never end ... Help !!!!!!

Monday, May 24, 2010

Blueprints Of Bmx Bike

Lamb (and kidney), buffalo mozzarella, basil and mint ... to be discovered!


Full of cherries sick and tired I needed to make a very enjoyable and enlightening scappattella between eccentric juxtapositions in venutimi
dream ;-) And who says you can not bring meat and dairy products? Well you can prove that it is so and that with some foresight it can put out a saucer from assured!
buffalo mounted with oil and raw milk until it becomes creamy and smooth.
scottatto lamb kidneys and its past with a little oil and then a sauce of mint, basil, olive oil and a dash of water to clean and cool and unusual ... good fast ;-)

It is now the turn of the usual garden that will accompany us for a while '!
When Nature thanks you and pamper ;-)... plant Marostica cherries ... without any treatment neither antifungal nor pesticide ... not even the usually green-copper accepted in organic farming.



A native plum instead was hit by a storm of green aphids ... but someone ran immediately to help (keep in mind that a single ladybug baby food is a hundred aphids per day and its many larvae and many more .... one treatment with pesticides, it means the certain death of these beautiful bugs as well as their prey ... so think about it):

Sunday, May 23, 2010

Crest White Strips Give Me A Headache

tetragona - The spinach antipodean


here at this end of the plain where they begin the hills of Reggio marked the winter was mild, milder than its predecessor but frosts arrive after Easter have caused damage and diseases. The thermometer fell

also five notches below zero, cold and sudden unexpected hurt the darling buds newly hatched, burnt the flowers of fruit before dell'allegagione, damaged the leaves of vegetables. As legumes, which sown in the autumn and to be free after spending the winter, were then surprises in their most vulnerable moment when imbued with new life had awakened.

Here then in open country have suffered so much even the hydrangeas and flowering will be poor this year, made up of minute flowers: the first buds that contained the largest buds are cooked and then dried miserably.

late May Still the appearance of the plant is quite poor, so we will content ourselves with a few small flowers arranged around the long fence while one or two of spectacular size, survivors do not know how we will remember how it would have been if ... ... ....

too unyielding in the garden has taken it badly, it's true I did not even protected as indeed did not happen even when it was cultivated many years ago by the women of my family and the winters were winters! In spring new shoots from old yellowed clumps emerald green, stimulated by the warmth began to spread and soon the sull'aiuola covered.

I was on the point of believing does not remember well then the other day in the country, in a small garden between the houses and rare, unlikely to survive the fashion gazebo and "meadow", I saw nearly a square meter of lush "spinach New Zealand "resurrected ...

Question of microclimate, unfortunately this does not affect me either from the garden or the garden, I know for some time but often do not want to remember. Luckily

Nature has its resources by mid April, though with difficulty, in bed of tetragonal started the first plants to sprout from seeds dropped last year. So even though I have not been sighted in the collection, assuming that the plant would be entailed by perennial, I have not lost their ilk.

Therefore, if we have not already done so, May is just the right moment to sow it and who does not know the merits or it - in this case the under-report what I have written about this generous vegetable in "The gourmet gardener "


The tetragonal
"Spinach of the Antipodes"

The great British cartographer and navigator James Cook in 1769 he went to Tahiti in the South Pacific in search of the mythical Terra Australis. His first stop was New Zealand, who believed a peninsula and which drew a good approximation of the contour of the coast. It was part of the consignment, naturalist and botanist Sir Joseph Banks, to which we introduce in our continent of many plant species that are acclimatised then there: the unyielding is among queste.Tetragonia tetragonioides belongs to the family Aizoaceae, known as "the spinach New Zealand ", is a perennial herb that has no degree of" kinship "with spinach but can be a viable alternative.

richer in minerals and vitamin-C-oxalic acid contains less than is consumed both raw and cooked, great if combined with a seasonal salad aromatic salad, is a precious vegetable, little known, which may have in our everything about a place to garden.

Unlike the spinach, which during the hot season is inexorably shortly after seed germination, the steadfast, if it is wet on a regular basis, will continue to produce leaves, juicy and crisp for our piatti.Trovatene a rightful place in the garden, where sun exposure is good without being excessive, in part devoted to the cultivation of perennials and other horticultural two years.

The soil must be well worked in depth: a digging done before winter to a depth of 30 cm of the flower after a good supply of mature manure is the basis for obtaining valid results during the year and the plant for many more to come.

winter frosts will then "flourish" even the most clay lumps, and in spring you can easily prepare a suitable ground seed crushed and tied.

The unyielding as an adult has a very expanded posture, characteristic of which we take into account at the time of sowing, height and reach 40-50 cm in the jets that will flower.

The sowing must be done in May, and can be anticipated where the climate is more favorable as the southern or coastal regions.

You can put the seeds in pots and let them germinate in the heat, maintaining optimum temperature around 20 ° and then transplant the seedlings have formed when the thermometer rises. In this way anticipating the harvest of about a month.

We train in the parcel of growing the small basins, only a few inches deep and a good distance from each other. Consider that every team needs a spinach this area to relate to a circle with a radius of 40 cm will therefore be the conformation of our bed to tell if arranged in rows 80 cm apart and orthogonal to each other or offset by half, that is, with the plant layout is said to quincunx. The stems will stretch it up to a meter and a spread in lateral jets, pointing upwards producing new leaves in a special shape, the flowers, yellowish, are inconspicuous and appear in the tops of the shoots that come with the armpit leaves. In autumn, mature fruits containing seeds from four to ten, you should gather up and preserve them for future plantings, and your many fans are aware of: you because you realized that a vegetable is not readily available!

For each small basin we drop 3-4 seeds we have left to soak in water for one or two day, cover with about 1.5 cm. of soil, press lightly and watered.

For New Zealand spinach as other horticultural this is useful to soften the outer capsule, leathery promoting germination.

The mild temperatures will be anticipating the birth of the seed even after two months we will start the first leaves to pick up gradually, and according to our needs we have them available until the first cold simply by following some details of cultivation.

When the plants are not yet fully developed it is important to keep the soil loose and mostly clean from weeds, another major factor is humidity, that should be kept constant in a well drained soil.

So unyielding is stimulated to produce tender leaves and fleshy and "discouraged" from going to seed, it is also important to remove the tops to form just mentioned: in this way, in addition to prevent flowering, to support the enlargement of the base of the plant.

During the summer, especially where the hours of much sun causes evaporation of a large, agrees with straw mulch after the ground hoed, weeded and well watered.

There are diseases and parasites that can cause significant damage to this generous vegetable, which will continue to be available in your kitchen.

If you can extend the harvest before the onset of the first frosts have built over protection of the flower, a kind of low canopy covered with PVC film and free sides.

In early March you can remove it, and you can remove the mulch of straw. The plants will be pruned vigorously, particularly by removing the branches longer and the parties that suffered most from the cold.

The soil of the flower, as fertilized with organic manure into pellets, it should be moved careful not to damage the roots.

Later, stimulated by the temperature, the plants will resume the tetragonal to produce new shoots and leaves to your table.

From The gourmet gardener Cristina Bay and Gotthard Bonacini, Ponte alle Grazie, Milano 2008

Monday, May 17, 2010

Ingredients In Seven Seas Italian Dressing

The garden: beans, zucchini and their flowers


The garden begins to bear fruit and hours of hard work are very well rewarded.
The beans have now completed their production cycle and it seemed only right greet them.
In most plants are already covered with zucchini flowers and zucchini mini-tender and delicious ... what it wants more from life??
We come to the recipe ... After
fried onion with olive oil and basil greek I brought the cooking Favotto fresh.
Then with the mixer immerisone I blend with oil seals.
In a frying pan (just bought new copper ... 3 mm thick ;-)) I cook the courgettes with oil. Drain the pasta I added
even the flowers also cut into julienne strips and I whipped with excellent pecorino aged in marc supplied to us directly from a producer ... adding two tablespoons of cooking water. I
Serve with mashed beans, and then in the nest of spaghetti (homemade Marche), decorating with a strong pumpkin flower.

We wanted to put some tender picture of my garden that is enjoying a well-deserved sun
start with the delicate rose:



Then comes the turn of an eccentric varietàdi lavender


And here is a soft crab-apple tree full of fruit


But here we have the good old cherry tree that was passed this year:


The persimmon has exploded in a storm of timid flowers


datterini The work in progress:

To finish with a variety of round zucchini that satisfied me ;-)

Friday, May 14, 2010

Presidents Resolute Desk Blueprints

Macaroni Campofilone with hazelnuts and walnuts on pureed white beans and shrimp oil





scorrerre I see the world away, far away and empty. The man is becoming a sad, flat.
Everything is done, but no longer has a meaning. The care
and old words are manipulated by strange mechanisms sophistical and no one notices ... everything seems quiet.
" But across the turbid waves ", to quote Dante, " a crash of a sound, full of terror " shakes " them both sides."
How can you expect to build something if you do not start from the ground up, from the meanings?
We are men, we are beings who live for their justification. We create the shadows of skyscrapers
and meanings.
We are creators of words, this is our only difference from the rest of living beings.
adessso And someone wants to take away the word? Who dares to steal our meanings? Who wants to give us an explanation?
Walt writes Alan Watts:

Each grade has its counterpart wisdom of madness and the two are so similar that the wise man is wise simply because they can distinguish from each other. The highest and lowest notes of the musical sound is elusive and the ignorant and the wise are both facing the mystery. The difference between the two is that, even if you explain the mystery to the wise, it would always remain mysterious, but simply a fool would feel dissatisfied and disappointed. Indeed a fool would think that the explanation, the analysis has wasted unraveling the mystery, the wise man would see that the explanation did not explain anything. fool would believe then you have become wise to the wise would know that it is still a fool. Therefore the sage, if he is told, as some "mystical" will tell you this everyday world is a mere ghost conjured up by information from the senses misleading primordial essence, is not impressed much. If a doctor explains the transformations of the food in his stomach, this does not cease to enjoy his lunch. If a scientist tells him that the thunder is not the username of the music, but a simple electrical storm does not mean that the thunder is less than wonderful for him. And if any of the Philistine said to play a violin that is not scrub the intestines of cats with horsehair, is simply amazing things from cha apparently so little to stem the nice melody. fact what is particularly interesting is that the explanations do not explain, and what there is particularly dangerous in them, is that, if taken too seriously, just minimize things. And even if you have recourse to the supreme folly to minimize everything, there still remains the impenetrable mystery of who is and explaining why.

Ubermensch Nietzsche ... explained the great man of the beyond, the man who overcomes.
But it is possible to overcome are common in the comprehension of human existence, only in accordance with their limits and their acceptance.
Because man can not breathe if there is oxygen in the air ... but this is wonderful and not limiting Ubermensch ... ... this is the overcoming of the condition is only accepted and wonder their borders, they enjoy and respect!


But let us and the kitchen!
I went for the head ricettuzza this very interesting and tasty! In a fund
I browned hazelnut butter and chopped walnuts and then, with the addition of basil leaves, I whipped the famous macaroni Campofilone adding a ladle of cooking water.
Meanwhile I prepared with boiled beans of a cream blend with the addition of oil to the wire. I seared shrimp and
impiatato as I can see in the picture by adding slivers of fresh ginger to give a touch of freshness and clean taste.
Simple, balanced and highly effective!
proximity and Buen provecho!!

Ps: I am attaching a photo of one of my lovely experiences in Costa Rica, the indigenous reserve Guaymi, Osa Peninsula! (The hand is not mine)

Fisherman's Hat Knitting Pattern





The first "Project" initiated by the "Friends of the Community Garden - Auser Provincial "was shared with the Council of State Technical Institute of Agriculture in Via Borgo Palazzo and publicized by the newspaper L'Eco di Bergamo January 15, 2010.

The "orchard grandparents' help disabled people with the Institute of Agriculture" Project IRIS "

Project Auser-school children followed by the volunteers 'work with the earth and listening to feel more confident'

for them have already become "grandparents of the garden." Alberto grandfather, grandfather and grandfather John Joseph. These are some of the volunteers of "Friends of the community garden-Auser 'since 7 January, and until the end of the school, put a little' of their time at the disposal of six children, aged between 15 and 17 years, cognitive difficulties with the Institute of Agriculture, Via Borgo Palazzo. In collaboration with the school, and in his own greenhouses, started the project 'Iris' help children to be independent by working the land in its care from planting to fruit. In addition to passing skills, a work based on listening and exchange between generations. "The activity that takes place during school hours throughout the week, is having a great response by young people who have found in us a reference point for the listening and the advice we can give based on our life experience of sixty-seventy "

The" Project IRIS "has consistently generated significant interest among parents and teachers from other schools who have applied for similar activities for their children and students.

A new proposal

According to these demands and stress, the association "Friends of the Community Garden - Provincial Auser" proposes to launch the new "project", " school gardens.

Purpose

This project is open to schools of all levels and allows children to have a direct experience of working the land, to learn respect for the rhythms of nature and to experience success and failure that can result from agricultural work.
Bringing young people to agriculture and nature: this is the commitment I want to take for school year 2010 to 2011. And who better than the school can be helpful in attaining this objective?
So, after the launch of "Project IRIS" at the Technical Institute of Agriculture State of Bergamo, " school gardens " should be the normal continuation of the "social activities" of the Friends of the Community Garden. "

Target

Make a "school garden" is to give life to a business school that will surely be taken care of by the students, but will not necessarily in the garden of the school will be done, for example, in a common. In this project may attend the schools of all levels, though - it's fair to say - most of the classes that have applied for a part of primary school (elementary ex). The underlying potential of an educational garden are many: from direct experience of working the land (something that our organization is committed to value in all contexts in which it operates) timing of the Nature and successes and failures that can result from farm work, the opportunities offered by the interaction and transmission of knowledge between different generations working in the 'Garden School' in the introduction of tools already allows school children to become knowledgeable consumers, to the knowledge of agricultural and food products within its territory.

basic conditions

To make operational the project requires some basic conditions:
We ask schools to commit to give continuity to the project for at least two school years because these days you can only groped to introduce real changes in eating habits. Everything revolves around the teacher, are the real engine of the project. A key role can be played grandparents, especially if they have skills in horticulture. They can lend a hand in managing the garden for example during periods when school is closed (Easter and summer holidays).

Conditions school

L 'school garden, which will certainly be treated by students, may also not necessarily be in the school garden: it can be done, for example, in a common.
The school will make available some tools and a small local carry case available to those who will take care of the 'school garden. "

Tools

- A spade
- A rake
- A set of gardening
- A place to store tools

equipment recommended

For those wishing to start trials of "seed protection", recommend the allocation of a small greenhouse, costing very little, allowing you to experience the seeds protected in the months of January and February. Transplantation in open space can be done in advance of the time canonical certain weather conditions.

Volunteer for "assistance"

The Association "Friends of Community Garden "ensure, by their voluntary and free of charge, assistance to work:
- soil preparation, indicated by the 'schools" (digging, and raking concimatura)
- seed products, as indicated by the school, and verification and control of germination
- assist students and teachers in the ordinary maintenance of the 'school garden. "

E 'essential that each "school" will be available at least two volunteers who undertake to "assist" for the entire cycle of "Project" the work of the' Garden School ' their jurisdiction. They are also welcome, grandparents and parents who, in his spare time to devote several hours to the activities of young people involved in the "Project"

Consumables

The small materials (seeds, pots for planting and transplants, etc.) will be provided by the Association, without any charge to the '"school".

Updates

Project " school gardens," is of course open to any suggestions and updates that can be verified during construction.
The project will begin with the launch of the school year and provides for "checks" with the regular teaching staff of the Institute concerned.

Accessions

The commitment to the project must be submitted within the month of June in order to allow adequate logistical and organizational preparation.
Applications should be sent to the Head of the "Project"
Alberto Sangalli, via Stelvio 6-24125 Bergamo - Tel.
035241812 Email: sangalli.alberto @ libero.it

Thursday, May 13, 2010

Eiffel Tower Party Decoration

Flowers for everyone!

enough rain! ! I am exhausted ... 7 days of continuous rain ...;-)!!!
But we must not lose heart and then revive my blog with some of my garden fiorni that in the few hours of daylight I could take pictures! ;-)

Here His Majesty the peony.
herbaceous variety which blooms later than the other. (Note the drops of rain still missing ;-))
Even in these days of shadow makes her royal figure!


is then a double calendula, seeds saved from the previous year. Its warm colors
dye garden and give a smile even in the saddest moments!
It could be said against these beautiful flowers so beloved by organic farmers?

We end with some simple but far from trivial daisies meadow without which the turf would be very monotonous!
Not at all relevant to the kitchen but it was water because it can not be more!!

Paty Manterola En Bikiny

school garden project "School Gardens"

Alpine pasture of good herbs for kitchen use


the green to the rediscovery of past traditions. The properties of the dandelion to those of "good Henry '


In May, in meadows, woods, hedges, on most sunny pastures sprout many edible herbs, which could very well replace the usual that we buy, fresh or cooked, the grocery store. And you can collect them by doing a walk.
Once the weeds were part of life. Were used in the kitchen, were used to fight diseases, were used as medicine. Became soups, teas, ointments. Then the abandonment mountain and hill made forget the herbs. And along with their form have been forgotten colors, flavors and medicinal properties. After the abandonment, thankfully now people have begun to rethink the herbs. This is demonstrated by the increasing number of fans reached the spring meadows, woods and meadows to collect dandelion, violet scented, the silence, the sorrel, nettles, the good Henry and historia.

go in search of these herbs can be transformed into culinary delights (for medicine, or herbal teas and it is necessary to hire experts to pharmacists or herbalists), becomes a welcome return to nature. The herbs are alive, like the meadows and woods. We will guide you now looking for some of them, with the aim to collect them sparingly, for a proper respect that is due more to nature, that should never be robbed.

May is the month when the meadows are covered with bright yellow. They are the flowers of the dandelion that give joy to the green fields and that are routinely collected by bees. Dandelion (Taraxacum officinale-Composite) should be collected before flowering.
The plant is easily recognized by its long, narrow leaves that originate from a common center without stem directly from the root. This is a taproot, which is blackish brown with the inside light and containing a white latex. In the therapeutic use of plant leaves, flowers and root cut into disks and dried. It is used to treat various diseases such as atherosclerosis, gout, jaundice, constipation and cholesterol. The dandelion is much sought after by housewives being one of the best vegetables of spring. Its leaves, well cleaned, they are sometimes eaten raw in salads. Or, boiled, are eaten hot, add oil and lemon, or even fried. They are also used buds preserved in vinegar, are similar to capers.

For those who wish, in the spring, to give flavor to soups, rice, should go in search of Silene vulgaris, said in Bergamo "sciopèt. The silene does the body good: contains many valuable minerals for metabolism, which are useful as a refreshing, cleansing and anti-anemic. For use in cooking sprouts and tender leaves are picked to flavor soups, or are eaten in salads, in omelets or to flavor the noodles.

Another herb that can be collected in the forest which is the sorrel leaves, added to soups, enhance the flavor: mixed all'insalata replace the lemon juice. The soup then you can also add flavor to the tender leaves of the nettles, which are also used in the kitchen to prepare the gnocchi with nettles. Finally, the scrambled eggs with tasty buds of hops (Humulus lupulus L.) shoots after boiling you fry in a pan with garlic and onion, then add eggs, stirring briskly.

walkers reach the mountain huts and has the ability to collect good Henry (Chenopodium bonus Enricus in Bergamo "Paruch 'or' Farinel). grass is typical of the mountain, taste delicious, related to the common spinach, to the point of being called the "wild spinach or perennial. The plan, high between 10 and 30 cm, has green leaves triangular, pointed and floury beneath. This plant has a significant presence of iron is therefore suitable for anemic and not recommended for those suffering from gout and kidneys. In the kitchen is delicious: After boiling, the leaves can be eaten in salads, or do you cook it with butter, then add cream.

Also in the mountains, wetlands, you can collect historia (Poligonum historia, in Bergamo "mèscundit). Its rhizome in the past, before the discovery of antibiotics, was used for the treatment of tuberculosis. Its flower is shaped like pink ear, a reference to bees. The tender leaves are used in soups, or are cooked like spinach: you can boil, fry or salad dressing. May is also the first time growing mushrooms growing in the woods because the tasty "Whitish" and the delicate "morel."

Enzo Valenti
----------------------------------------- -------------------------------------------------- ---------------------------------------------



The Association "Friends of the Community Garden - Auser" presents a new project: " school gardens " dedicated to all schools that have called for the intervention of the Association in the work practices of knowledge nature and proper nutrition.
The Association "Friends of the Community Garden - Auser" is available to accommodate such requests on the basis of some "signs" and "premises" contained in the project.
In order to accommodate the numerous "requests", it is essential to the "active" participation of volunteers who undertake to ensure the start of the initiative and its "continuity". Therefore
the Friends of the Community Garden "appeal to all those who desire and willingness of time to meet the demanding requests. Alberto Sangalli


-------------------------------------------- -------------------------------------------------- ---------------

Wednesday, May 12, 2010

Best Weave For Vacation

MANY HUNGRY LITTLE SNOW

D a few weeks have built shed in our house, a family of " Canapino Major" (Hippolais icterina) . A bird of the order Passeriformes and family Sylviidae . O oday we have placed a minivideocamera to shoot when we checked the nest and shooting ... here's the surprise!

Sunday, May 9, 2010

Accounts From Refugee Camps

Custard Artusi


Here I present the cake for the contest of a dinner for two guormet Giulia!
During this time I feel drawn to the past, so sometimes I dive in slow readings of old cookbooks and discovering recipes of Maestro Martino of Artusi and other adults.
not doing it, I think, rimenere amazed by the recipes, either because they are extremely curious about eccentric combinations.
There is a strange tendency to separate the mind around (which is identified with the ego) from the body.
is a trend that I think comes from the need to somehow justify their acts.
But I do not understand! if we consider the person as a can not separate the intention (mind) from the (body) because both are necessary to the life of a person.
This has huge implications, it should disintegrate in what I consider the foundation of social life.
We have a soul and our soul is the totality of our actions and our intentions.
Our soul are incurable scars we leave the world. You can not erase the time and buys nothing but dust.
and the human soul must be respected and that is why I feel compelled to read and rediscover those works that great men, who have now lost their physicality, they left in the world.
This modern trend is to destroy what should be the responsibility and respect for human inextricably linked to it ... Gaber say ... We must do something! Flash! We can not wait any longer! Flash! Flash!


But let us and our recipe.
For the custard will post the text that I extrapolated from Artusi's recipe trifle.

In Tuscany - where, for reasons of climate and also because so accustomed have runny stomachs, all food is from the character of lightness and the impression, Where possible, the liquidity - the cream is very loose, non-starch flour and use it to serve it in cups of coffee. Made in this way can, and true, more delicate, but is not suitable for a trifle in the mold and is not beauty. 271 Here are the doses of the custard, so called to distinguish it from the cooks made without flour. milk, 5 ounces. Sugar, 85 grams. Farina, or better, starch powder, 40 grams. Egg yolks, No 4. Smell of vanilla. Work first sugar with egg yolks, add the flour and milk a little at a time. You can focus by turning the ladle of burning continuously; but when you see smoke cover the coals with a scoop of ash and withdrawn the pan on the corner of the stove if you do not wish to be formed cocoons. We have already restricted when you continue to keep the fire eight or ten minutes and then let glacé.

Ready and cold cream I settled on a nice cup of strawberries and I put on it the cream garnished with a mint leaf of basil on there also was much better!




now calculating the costs.
Then we regard the mackerel:
mackerel 300 gr = 0.80
5 = 1
dried tomatoes a handful of olives, capers = 0.50
taggiasche
15 = 0.50 = 1 datterini

For linguine cod: cod in salt
small
Garlic = 5 = 0.10 = 0.50

capers 150 g linguine knights = 0.50

To pastry cream 2 eggs
= 0.5
250 ml of raw milk = 0.20
50 grams of sugar = 0.10
35 grams of flour = 0.10
biodynamic strawberries

= 1 Total = 10, 8 €

Monday, May 3, 2010

Acrylic Polyester Difference

Strawberry Risotto alla Milanese and its history (and Artusi Gadda)



is not a recipe but I am going to speak of a classic. The classic
not merely be a combination of flavors and perfumes because it has a feature that other dishes do not have: time. Over time
it becomes history, comes to life, takes us by the hand in daily life.
And the risotto alla Milanese has always been a classic that particular time in a book by anything such as: "The science of cooking and the art of good eating" of any such named Pellegrino Artusi, these shows actually 3 different recipes for 3 different stomachs (he says ;-))!!
I will return the source, so that as many people as possible can come close to this great book of Italian cuisine.


78. RISOTTO MILANESE I
Rice, 500 grams.
Butter, 80 grams.
Saffron, as well enough to make it yellow.
onion Half of mediocre size.
To cook as the regulator No 75.
To make this rice more nutritious and taste should be more grateful to the broth.
saffron, if you have a house in a bronze mortar, buy one in kind, grind fine and dissolve in a drop of hot broth before you throw it in the rice, serve with Parmesan cheese.
Saffron has exciting action, stimulates appetite and promotes digestion. This amount may be enough for five people.

79. Risotto alla Milanese II
This risotto and more more complicated and severe stomach than before, but more flavorful.
Here is the dose for five people.
Rice, 500 grams.
Butter, 80 grams.
beef marrow, 40 grams
Half onion.
White wine good, two-thirds of the glass.
Saffron, as required.
Parmigiano, ditto.
Chop the onion and put it on the fire with marrow and with half the butter. When browned, add the rice and after a few minutes, add wine and finish cooking the broth. Before removing from heat aggraziatelo with the other half with butter and Parmesan cheese and send to the table with more Parmesan cheese separately.

80. Risotto alla Milanese III
You choose! Here is another risotto alla Milanese, but without the pretension to take the hand to the cooks Ambrosian, learned and ingenious in the matter.
Rice, 300 grams.
Butter, 50 grams.
A quarter of an onion mizzen of magnitude.
Marsala, two fingers of ordinary glass.
Saffron, as required.
Saute onion, finely chopped, with half the butter, add the rice and a few minutes after the marsala. Bring him in with the cooking broth and when is cooked add the remaining butter and the saffron dissolved in a little broth for the last handful of Parmesan cheese.
enough for three people.

I by Good gustaio I prepared with beef marrow broth for cooking and as I utillizzato a fantastic and gorgeous broth of veal tongue and tail ;-) ;-) ;-)
As a classic carnaroli rice ( in the kitchen is my favorite) and I garnished with leaves of fresh marjoram ... which is not bad at all!!
Aggrazziatura creaming or (in the words of Artusi) with organic butter from fresh cream that rises to the excellent and parmesan ....
Buen Provecho! Take advantage of the graces of the time and enjoy History!

PS: For those who love the exciting place of Carlo Emilio Gadda recipe that I found online:

The preparation of a good risotto Milanese rice demand quality, such as type Vialone, the big grain and relatively more piece of the grain type Caterina, which has elongated, almost melted. A rice not entirely "brown", that is not entirely deprived of the pericarp, meets the approval of the stewards of Piedmont and Lombardy, the farmers, for their private kitchen. The grain if you look closely, reveals itself here and there covered by residues of devouring a film, the pericarp, as a tattered robe or walnut-colored leather, but very thin: cooked a rule, gives rise to excellent risotto, nutritious, rich in those vitamins that make the outstanding common wheats, seeds, skins and their curtains. The village can be called risotto rice particularly delicious, but the risotto alla Milanese: a little 'darker, and true, after the baptism of gilded saffron.
classic container for cooking the risotto Milanese and the pan round, but oval, tinned copper, with iron handle: the old, heavy saucepan in a certain point in time have not been heard: precious furnishings of the old, the vast kitchen: it was partly as a number of essential "copper" or "branches" kitchen, where an old poet, knock, did not fail to enumerate in his poetic "internal", where the glossy branches sull'ammattonato appear more than once, to capture and to postpone a ray of sun, digested lunch fell. Rapitoci the old copper that remains is to have faith in the Substitute: aluminum.
the saucepan, keeping the fire PEL handle or a power felt with his left hand, receives the smallest pieces of garlic or onion tender, and a quarter of a ladle of broth, preferably beef: Lodi and butter class .
Butter, quantum prodest heard the number of 'guests. At first fry Of this modest contribution, buttery-chives, for repeated small payments, it will throw the rice gradually, reaching a total of two or three punches to person, depending on the appetite of attavolati predictable: they will want to start a little broth if only for a process of boiling rice: the spoon (wood now) but we will have to do: round and round. The beans will be expected to browning and hardening times against the bottom tin, ardent, MISUSE stage in the ritual, each retaining its own "personality": Do not mix and even clotted.
Butter, quantum sufficit, no more, I pray, must not get wet, dirty or sauce: untar each grain should not drown. The rice has to harden, I said, the bottom tin. Then gradually swells, and cook, gradually add the broth, in which you want to be cautious and diligent: add a little 'time of the broth, the principles of two half-dipper than drawn from a bowl 'marginal', you have to ready. In it has been dissolved saffron powder, lively, incomparable stimulating gastric venutoci from the dried stigmas of the flower and then duly ground. For eight people two teaspoons. The broth should have drawn a saffron yellow mandarin so that the risotto, a perfect cooking, twenty-twenty-two minutes, has to be yellow / orange stomachs fearing it will be enough for a little 'less two teaspoons, and not filled: and they will come out a bright yellow canary. What is most important is to assign to the ceremony with a spirit of reverence and fear of the gods or rather Reverend Aesculapius Asclepius, and enter into the sacred 'Milanese risotto' ingredients of the (quality): the above Vialone with that tattered clothes, the that Lodi (Laus Pompeia), these onions, the broth, a beef stew with carrots, celery, all three came from the Po valley, not a senior bull, horns and soul of the Balkans: saffron council Carlo Erba Milan in flasks sealed: it will be ten or twelve at most fifteen pounds per person: half a cigarette. Do not deceive the gods, not forgo Asclepius, not to betray the family, that I guests Jupiter
Xenio protects, to contend with Carlo Erba its reasonable profit. No! For butter, in the absence of Lodi will provide for Melegnano Casalbuttano, Soresina, Melzo, Casalpusterlengo, the entire lower area of \u200b\u200bMilan below the springs, the Ticino and the Adda, even to Crema and Cremona. Margarine to say no! And the butter has the flavor of the soap: no!
were added thinkable, even recommended or required by iperintendenti and hyper, includes the bone marrow (beef) previously set aside and gently used both in Serbian other marginal bowl. Are usually set down on the rice after about halfway through cooking: at least one for each diner: it will be overwhelmed by the stir and spoon (wooden now) with which to fulfill the last office Rice. The marrow gives the risotto, no longer the misuratissimo butter, a sober greasiness; and nourish, it seems, hematopoietic function of our own bone. Two or more tablespoons of full-bodied red wine (California) are not descended from prescription required, but, whoever he likes, aromatic taste that will give the dish that accelerates and facilitates digestion.
Risotto alla Milanese penalty should not be, ohibo, no! just a little 'rather than to the tooth on the plate: the grain soaked and swollen de' these juices, individual grain but not stuck to his companions, not in a mud soaked in a bath that would be able schifenza. Parmesan cheese and just admitted, by the good risottai, and a trivialization of sobriety and elegance of Milan. At first Aquatic September, fresh mushrooms to the pan, or, after S. Martino, dry flakes of truffles by special tool-love truffles on the plate will decease, that the risotto served at the hands of caring tavolante duly rewarded after the fact, worn for a party. This solution mushrooms, truffles nor the solution, come to pervert the deep, vital, noble meaning of the risotto alla Milanese.
CE Gadda

Sunday, May 2, 2010

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Linguine with a mousse of salt cod and olive caper

Here's my main dish for the competition organized by the blog of the Red Night: A Gourmet dinner for two for only € 15!!
What if the cod could be the menu in a Treviso??
It 's a simple dish and to everyone who uses the full versatility of cod salted in the kitchen.
The creaminess of the mousse of salt cod and capers makes appetitossimo gives him depth. Unfortunately
missing a piece of crunchy but I thought that spawning of toast and can adapt well ... sorry for the distrazzione
Then the foam takes the desalted cod fillet and cut it into slices.
We move in a bottom of pan with olive oil and garlic.
After 15 minutes, it takes the entire skin of the cod and a few pieces of flesh all over the cooking sauce and blend with the mini-pimmer adding oil to raw.
This foam is whipped for good linguine and served with a caper that is nothing more than a smoothie made with olive oil and capers eight rooms.
Eye to desalinate dried salt cod for the otherwise good linguine will be too salty.
good appetite at all! To greet
photino I am attaching two of my beloved Costa Rica! Pura Vida
Muchachos!
PS: the sum total of the cost when I place the cake ... if that is possible!