E così alla fine, abbiamo festeggiato! I miei (quasi) due anni di blog e - giacchè si registra una certa tendenza ad annoiarsi in primo luogo di se stessi e poi perchè andava decisamente fatta come cosa, quanto meno per rendere tutto più ordinato, funzionale, ecc ecc - il nuovo blog in arrivo! Il mio agognatissimo www.vitadaprecisina.com I'm predicting now for a while and in fact, just to kill time, I would have already given the cheerful new distribution of business cards which, needless to say, I am a loyal and palesissimo recall. It must be said, the party was there despite the rain, in spite of the tables placed in the garden, flowers, umbrellas just reopened for the occasion, the citronella candles ... ehvabbè, eventually all inside! Glad the same though, and this is because - exactly as it was in my thoughts - were (almost all) of the friends I had left on the island and now you do not miss an update of the blog (at least, it should be saying around and I would definitely believe it:)) and there was my family! First, my parents and my mate who deserve a prize to the square for the infinite patience, ideas, material aid and moral ... and is not that just had to be discounted as a thing! And there were also sympathetic characters entourage Ischia known and found mostly on facebook and that, boh, would be realized because obviously affected this year's issue of food blogs: food, sometimes a bit 'strange, all things cute and photogenic , but in the end ... you can even eat? :))
I'll tell you, the compliment that made me happier literally said: All things seem simple and ordinary, but when the samples are always that little bit special. And say that this one is definitely the most humble approach to the synthesis of my kitchen, which is never laborious and complicated, but definitely playable and affordable for everyone. And with the overriding imperative to rely on good products, to mix them together, but only far enough, especially since we saw him messing around with the good ones, and then because it is too funny ... 'Nzomma! :))
Per la scelta del menu, non ho fatto altro che setacciare (e risetacciare) a fondo l'archivio del blog, per ritrovare le ricette secondo me più gustose, quelle facilmente riproducibili a casa (anche se magari rientri tardi dal lavoro, ecc ecc) e quelle che inevitabilmente sentivo più mie, voglio dire, proprio in senso sentimentale. Per cui, sicuramente frittelle di pasta cresciuta , quelle con i 'ciurilli' (fiori di zucchina), le torte salate dell'ultimo minuto, quelle con la pasta sfoglia già pronta e condite, per esempio, con l'amatissimo pesto-pomodoro-ricotta, ma anche con quella scemenza assolutamente geniale (assaggiata di recente in una rosticceria romana vicino casa) e cioè simple tomato sauce, seasoned with salt, olive oil and garlic, then finished with plenty of parsley gambucci reduced to small pieces. Courgettes 'cheese and eggs', those of my childhood, for the occasion included in milk sandwiches of all time, then the mess of mom, gateau rice, the meat loaf that the day after is even better (keep in mind!), golden croutons just to taste the beans with mortadella Gabriele Bonci known and most pears (fried with butter and honey) and gorgonzola. The eggplant patties that are a must in any self-respecting family bell, as small as a ping-pong and really finished in a moment (you'll understand ehvabbè, a bite and go:)). And that little thing offering delicious spilled almost by chance, the one time I went to greet the relative shift (and I think it's a board signed ' club cooks '): a whip of bread baked in wood, sliced \u200b\u200bwithout At the end, the strips should be attached to the base, butter and a slice of anchovy and the other, all wrapped tightly in aluminum foil and go in a hot oven for 10-15 minutes. The visual effect should not be underestimated is that the hostess comes to the table with this sort of silver candy, waiting to be unwrapped in front of the guests (keep strong because the smell is destabilizing) and that each one serves its own, separating aromatic and delicious slices of bread ... and I both know that the flight to propose again the next call that I do at home, sicuuuuro!
For recipes, I added some links on the fly more 'famous', but if you ask and it shall be given safely ... as always! :))
Desserts: The Migliaccio and Soft Chocolate .
Shots Enzo Rando, bubbles Bele Casel, the music of the indigenous Personal , Timo and Michael to help us in the room ... and in the kitchen, that madman unleashed Maurice Foisy, Sardinian chef now transplanted to Ischia for a while 'for years and that, against all odds, has managed to put aside his natural inclination to be first lady (as any self-respecting chef, in short) just to satisfy my every request ... eheheh, although often it was not quite agree, but for nienteee:)). To all of you, THANKS!
I'll tell you, the compliment that made me happier literally said: All things seem simple and ordinary, but when the samples are always that little bit special. And say that this one is definitely the most humble approach to the synthesis of my kitchen, which is never laborious and complicated, but definitely playable and affordable for everyone. And with the overriding imperative to rely on good products, to mix them together, but only far enough, especially since we saw him messing around with the good ones, and then because it is too funny ... 'Nzomma! :))
Per la scelta del menu, non ho fatto altro che setacciare (e risetacciare) a fondo l'archivio del blog, per ritrovare le ricette secondo me più gustose, quelle facilmente riproducibili a casa (anche se magari rientri tardi dal lavoro, ecc ecc) e quelle che inevitabilmente sentivo più mie, voglio dire, proprio in senso sentimentale. Per cui, sicuramente frittelle di pasta cresciuta , quelle con i 'ciurilli' (fiori di zucchina), le torte salate dell'ultimo minuto, quelle con la pasta sfoglia già pronta e condite, per esempio, con l'amatissimo pesto-pomodoro-ricotta, ma anche con quella scemenza assolutamente geniale (assaggiata di recente in una rosticceria romana vicino casa) e cioè simple tomato sauce, seasoned with salt, olive oil and garlic, then finished with plenty of parsley gambucci reduced to small pieces. Courgettes 'cheese and eggs', those of my childhood, for the occasion included in milk sandwiches of all time, then the mess of mom, gateau rice, the meat loaf that the day after is even better (keep in mind!), golden croutons just to taste the beans with mortadella Gabriele Bonci known and most pears (fried with butter and honey) and gorgonzola. The eggplant patties that are a must in any self-respecting family bell, as small as a ping-pong and really finished in a moment (you'll understand ehvabbè, a bite and go:)). And that little thing offering delicious spilled almost by chance, the one time I went to greet the relative shift (and I think it's a board signed ' club cooks '): a whip of bread baked in wood, sliced \u200b\u200bwithout At the end, the strips should be attached to the base, butter and a slice of anchovy and the other, all wrapped tightly in aluminum foil and go in a hot oven for 10-15 minutes. The visual effect should not be underestimated is that the hostess comes to the table with this sort of silver candy, waiting to be unwrapped in front of the guests (keep strong because the smell is destabilizing) and that each one serves its own, separating aromatic and delicious slices of bread ... and I both know that the flight to propose again the next call that I do at home, sicuuuuro! For recipes, I added some links on the fly more 'famous', but if you ask and it shall be given safely ... as always! :))
Desserts: The Migliaccio and Soft Chocolate . Shots Enzo Rando, bubbles Bele Casel, the music of the indigenous Personal , Timo and Michael to help us in the room ... and in the kitchen, that madman unleashed Maurice Foisy, Sardinian chef now transplanted to Ischia for a while 'for years and that, against all odds, has managed to put aside his natural inclination to be first lady (as any self-respecting chef, in short) just to satisfy my every request ... eheheh, although often it was not quite agree, but for nienteee:)). To all of you, THANKS!
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