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Baked pear and cheese stuffed zucchini

The idea comes from the ' Perosa ' of Sandra ( Salerno, ed) , 'old 'but also cool as if nothing had happened. A little 'sweet, but also a little' salt and, anyway, closing the menu worthy 'to the slices' orchestrated just a few days ago . :)) Stè of Sandra Perosa, I was curious since dall'incipit that day literally guarded turinese creative-cook, I stole with my eyes every small gesture and clearly wise, very sweet, I could not wait d 'taste! "Ohi Precy, tastes a bit 'Perosa is here,' it is that I give you part with cheese neehh. Revelation: biting is one with the sacred commitment to rifarsele at home, even trying to play a bit 'around ... eheheh, meanwhile, on the housing question! But here, well, rather than a game, practice has run the Treaty of mere contingency, the series " who has seen around a paper bag fairy? "To which we say at once that the original Perosa should be cooked in these magic bags ... very professional and I in fact, here, I opened the post saying" the idea comes from ... ", but then surrenders to a bag of ordinary aluminum foil easily remedied in the pantry. What's more, the rest is even more immediate, we proceed in layers: thin slice of pear thigh, slice of black bread , preferably rye for a decidedly rustic version (the Sandra Perosa, among other things, involve pain d'épices and then everything depends on what c'avete also a bit 'mind you, more or less sweet, more and less dessert appetizer or vice versa) , goat cheese fresh and creamy, flavored with wires ' coarsely chopped chives , a trickle of orange honey, a little chopped pistachios , freshly grind black pepper, a pinch of fleur de sel . Next well with the layers until you finish the slices of pear, and all s'impacchetta s'inforna at 200 degrees for 10-15 minutes ( pears will soften, but still remain crunchy ). Remove from oven and serve immediately.

Ah Sandra, buon compleanno neehh!!! :))

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Sole ingannevole al mattino, pioggia per il resto della giornata e, ahimè, va avanti così da giorni. So con certezza d'avere le ossa, in particolare la zona collo e dorsali , ben imbevute dell'umidità dei giorni scorsi (chè anche Milano era messa proprio bene) , ma per esorcizzare il tutto, lascio che le amate zucchine vengano finalmente a me, e cedo ad una delle ricette più divertenti e versatili della bella stagione. Siete già andati a vedere Cosa voglio di più ? Io yes, especially because there Rohrwacher Alba, in my talented and expressive in a tender and touching, an Italian actress who (strange but true) tends to like very much, and does nothing if the film is not proper height, while she is there. The Italian actress from the Mediterranean features less of the boot ... and anyway, at some point in the film, he dined hungrily on the basis of stuffed zucchini. The rest of the story is that for a healthy psychological and physical balance, what you see and want, you also have to cook and enjoy the most of the day, so voila. Brackets on the emptying of the zucchini, namely the fact that some people should be prima sbollentate, intere, poi svuotate, farcite... io sarei del partito del no, tutto direttamente in forno per provare a tenerle ancora un po' croccantine, assolutamente non amare e, soprattutto fondenti : guscio e farcitura che diventano un tutt'uno goloso. Assaggiate con salumi e formaggi a rotazione, ma continuo a preferirle con il buon vecchio tonno sott'olio made in Esperya (quello rosso Campisi ): il bello è che viene conservato a filetti interi, per cui niente pappetta informe ed acquosa, bensì una ricca polpa turgida da sminuzzare quanto basta... e vista l'attesa, credo sinceramente che le amate zucchine se la meritino proprio, una polpa così! ;))

Zucchini stuffed with tuna
(preferred romanesche, those with clear skin)

4 not too large zucchini 1 egg
pref. biological
1 tablespoon grated pecorino
300 g of tuna in oil, drained
1 / 2 lemon pref. untreated
1 tablespoon chopped fresh mint
pine nuts salt and pepper

Wash and dry zucchini, Check this box, and cut them in half lengthwise. Very gently, using a small dig, extract the pulp internal salt the zucchini, place them on baking tray covered with special paper and cook in preheated oven at 200 degrees for ten minutes. Meanwhile, prepare the filling: With a fork, coarsely chopped tuna, mix it with egg, slightly beaten, joined by mint, pecorino cheese, grated rind of 1 / 2 lemon, toasted pine nuts and a little pepper (I did not salt the stuffing!). With this mixture, using a spoon, fill the zucchini shells already passed in the oven and cook for additional 20-minute third (check that the surface is golden brown and the zucchini soft but not untrimmed). Remove from the oven and then serve just warm.

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Cooking with Kraft

Tetaro Last Friday I was 7, Milan, busy on the loose with a handful of colleagues foodbloggers and then see, on balance, with little less than a ton of Kraft cheese slices from turning over in some way between the hands. Abstract: I read and reread the various emails sent by the organization and the conditions were obviously more than clear ... "FORBIDDEN take home slices of cheese silane and the like, to be reminded of cheating shamelessly on their most beautiful" ! Because if he had not understood all Ambaradan was nothing more (and nothing less ) palesissimo a promotional event, but with a human face! :)) And then it's over (started?:)) Precisino that now would be a sort of gastro-testimonial next door (she and her companions worthy of adventure, of course) as saying , one solves the days of women-mothers-time work intently, and do not have time to breathe, let alone stay there to slice cheese to put on the gratin in the oven just before you sling load washing machines and well maybe all the rest! :)) Touché! Summing up for those who were not there, the sense of history was dusting off the mythical recipe of my grandmother and remastered with the use of slices ( creamy ) Kraft. And so meekly, to dust off my stainless pancakes pasta grew up, I replace with a ball of mozzarella cheese slices (in practice, and I broke off a piece the pellets in the palms of the hands, in the best tradition meatball short ) , all with a bard anchovy fillets in oil, dip the cheese into the batter, pocopoco grown ... and fry for fun. Eheheh, much easier and painless than I thought. :)) And here's unexpectedly plays even begin to rise ... type that friends (and friends of friends) also eagerly awaiting the recipes of the other girls Why, that's incredible, the Italian would buy slices galore. And so my personal budget ( with a lot of modest moral hidden between the lines) is synthesized so quickly: happy to be given to the game myself (and meravigliatissima environment, a flawless organization, the budget invests ... and I do not mean to flatter, but why are things I see every day on the field and I assure you that it is discounted as a thing, I told you! ), happy to be grown as a person and foodblogger , happy meeting with some colleagues ( and finalmenteee, the formal presentations with those who do not know in person, and there is always a great emotion in these cases! ) ... that so we might as well stay here until tomorrow to quibble, especially in the end decided the pantry! So, first we that launched the idea, preferably with taste, imagination and add some flexibility above all mental ... for the rest, well, you name it. And happy shopping to all, nor ! ;)))

Note: for all sottilettari convinced the event will also speak: flower pastry, Poppy seeds , Chez Babs, I as is , Without cream and cakes and not only .

Note / bis : and there were also a touch of ginger ( the direction of the kitchen super:)), Anise and Cinnamon ( too taken by his legendary picture to think of cooking, right Paul?! :))), mozzarella , The spice merchant , clumsy The cook's kitchen and Adina .

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Lisbon cod with potatoes and peas

I had not yet mentioned to my parentheses Lisbon's . But it was such a hit and run inevitable that the way back, in part saudade ( that is subtle and contagious sense of nostalgia with which the city is absolutely permeated ), was already thinking that the first dinner and souvenirs made with cod oil made in Conserveira de Lisboa ( yes, but not the mega aspattatevi factory warehouse-style hanger, because it is a rather small shops, run by a bunch of very plausibly, Gossips ... entirely covered with delicious tin cans containing the very famous homemade canned cod, tuna, sardines, mackerel and more, and if you do need the gift box, have it! ), I said then that the first dinner and souvenirs ... I would have the opportunity to attach two cosine on what was, for better or worse, the 'our' Lisbon. And believe it or not ( ma visto il soggetto, ci crederete di sicuro:) ), il tour lisboeta consisteva soprattutto in una serie di puntatine in luoghi, come dire, di mero gusto locale. Perchè il tempo era davvero poco e non m'andava di perdere la chicca mangereccia di turno in cambio d'una visita al museo, tanto per dire. Che poi ognuno ha un po' le debolezze sue, e comunque non credo ci sia più 'cultura locale' in un museo, che non in un trancio di bacalhau asado (grigliato, ndr) assaggiato nella tasca (taverna tipica, ndr) di turno. Sempre tanto per dire, eh. :)) Terminando, con un grazie di cuore alla cara DesperateHouseviz che, da brava food blogger italiana residente in Lisbon, he knew exactly how to do with a greedy glance. So ... obrigada! :))

Conserveira apart, another necessary step is to ' Confeitaria de Belém Antiga ( known district of Lisbon), and the reason is shaped like a small cake dall'involucro sfogliosissimo and crisp, in a soft cream, cinnamon-scented and slightly charred surface. Preferably to be enjoyed tiepida... e che m'avrebbe ricordato un po' la sfogliatella napoletana ( come del resto i lisboeti stessi, un po' napoletani nell'intimo :)), ma ovviamente me ne guarderei bene dal dichiararlo spudoratamente in giro. :))

Postilla: queste tipicissime pastéis si trovano davvero in ogni angolo della città, ma quelle della confeitaria de Belèm sono assolutamete il top; e comunque, inutile anche solo pensare di provarci, la ricetta è insidacabilmente segreta!
Postilla/bis: non lasciatevi scoraggiare dalla coda di aspiranti mangiatori che fa da perenne cornice alla confeitaria! In realtà la fila scorre molto velocemente e, prima di quanto possiate immaginare, sarete già lì a decidere se spolverizzare la vostra tortina con la bustina di cannella che vi consegnano in bonus, oppure lasciarla semplicemente così com'è ( io spolverizzavo :)).

E per spostarsi velocemente? Elevadores, eléctricos e sicuramente la mitica linea 28, quella che attraversa tutti i quartieri più antichi. Impensabile andare a Lisbona e non provare l'ebrezza ( e l'alta velocità, nonostante le salite, le discese ripidissime, ma sono dei pazziiii! ) di questi suggestivi tram fatti di legno dentro e latta colorata fuori, fotogrammi neorealisti che schizzano via rapidissimi, mentre appoggiati al finestrino non si riesce a smettere di guardare out. "What was the human clink of metal tram" (Fernando Pessoa ).

The Lisbon's cuisine is simple and generous (even in portions ). Free from adulteration, mainly made of meat and fish stews or maybe grilled, raw materials from selected, fresh and always linked to the most ancient traditions of fishermen and farmers.

cod oil, tips for using

Potatoes cooked in their skins, open and summarily crushed with a fork; cod in oil (alternatively, very normal salt cod soaked, desalted and then steamed or boiled) , tomatoes, onions baked with an idea of \u200b\u200bolive oil and sugar, some well-soaked caper here and there ... and to dress, an emulsion base of extra virgin olive oil, a little salt, pepper, oregano and fresh garlic clove (crushed by the oil and marinate for at least half an hour).

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battered

Basically, the already mentioned scrambled eggs ... In other words, the rest of us scrambled eggs. A type of preparation that tends to like a lot and I use as a pure act of refreshed Instant (and energy) , with black bread as an accompaniment, but almost never for breakfast ( as it would the best traditions of Anglo-Saxon piuttsto ... this is a habit I treat my breakfast abroad, but will po'subcosciente as a thing, boh:)). For the occasion (and thus the post takes me a whole new meaning, like that absolutely could not be without ;)), scrambled technique suggested by Bon Appetit of April, with the crème fraîche instead of milk, but also replaced with the fresh cream if you like. And it certainly is something che rende tutto molto più soffice e cremoso del solito... e questo lasciatevolo dire da chi strapazza spesso, 'nzomma . :)) Infine, hooop, piatto trasformato in una specie di ventata fresca di primavera, grazie ai pisellini freschissimi trovati dal comodissimo fruttivendolo sotto casa, qualche filo d'erba cipollina prelevato dalla comodissima pianta posizionata sul balcone della cucina, una grattatina di Parmigiano 36 mesi fattomi comodomente recapitare a casa... una ragazza fraccomoda, ecco! :))

Piselli strapazzati
per due

500 g di piselli pref. freschi (già sgranati)
6 uova pref. biologiche
5 tablespoons crème fraîche (or cream / milk)
1 tablespoon chopped chives
1 tablespoon grated Parmesan cheese salt and pepper


butter to grease the pan

whisk the eggs with the sour cream, peas, chives, salt and pepper: enough to mix everything. Lightly grease a medium sized frying pan, pour the egg mixture making sure to cover the entire surface. Cook over high heat for several minutes without touching the compound. Lower the flame and then with a spatula, begin to decompose (And scrambled) in the mixture, turning and folding it several times on itself: you'll get the big fioccchi consisting solely creamy. Continue to cook (still over low heat) until the eggs are not coagulated at all, complete with Parmesan and serve immediately ... with the bread toasted.

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may happen that the physiological half hour to update the blog (which is never half-hour, purely and simply, as the dish of the day you cooked it in advance, then a minimum dressed, put on for, etc etc) , you know, it may happen that the update in the morning, some time jumps ( there will already be aware, but so, just to cover themselves with ashes on their heads and do the mea culpa ). Only, if maybe the last recipe is also included pocopoco laboriosetta, certainly more than those who pull the others ... the cake-type cannolo of yesterday, today you could even with inquiries concerning calmer, the details in short, decided to launch the experiment scorcia - cooked-in-oven , or give in to the classic pasta crust ... but I did. To let even one more day without knowing this simple little thing and very quick to prepare, born by chance and putting together a little 'memories and, above all, a bit 'of good ingredients stolen from the pantry. So here we are, you should find yourself on the rump a couple of big, fat eggplants, with the deep going to do something tasty, but without too much collateral damage ( and someone here must have eaten too much birthday cake! : )), an idea might be, for example, to cook in foil. And it is certainly an eggplant that recalls something else, such as eggplant boot of my grandmother, just that the flesh is extracted, fried and reinserted into the case. It also reminds a bit ' the miso glazed eggplant tasted in Japan, perhaps a little' for the general introduction ( affect The pulp is used to clear all the flavors to penetrate inside ). Finally, remember a certain Sicilian recipe stolen on a cooking forum years ago: I think were called 'aubergine Manuzza' and there was the matter of practice to include the famous nicks stuff to say the least tasty, but also there was too much fried everything together, and then for obvious reasons is a bit 'of this, a bit' of that, but also a damn about anything. And since that time, four to say really stupid things, we're going to stay within the half hour saline in the first ... :))

... how to prepare: Wash and dry the eggplant rather meaty, check, open them in half lengthwise and, with a smooth sharp blade boxcutter, the pits on the whole pulp (you should get a grid) of the different recordings anchovy fillets (I those Delfino Baptist , Cicciotti are beautiful and, above all, are not lost in cooking ) and bits of fresh pecorino ( that if you have not tasted it, do it! ) also include a few sprigs fresh oregano here and there and end with a sprinkling of fresh black pepper mill (I have no added salt), wrap the half eggplant in aluminum foil, tightly and bake at 200 degrees for 20 minutes, remove, open the foil and bake again and continue cooking for about ten minutes and serve lukewarm, with a drizzle of extra virgin olive oil raw.

Note: suggested the idea for the topping, though good to faint, is clearly only approximate. So have fun with other ... and then maybe let us know. ;))

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Cake Baked Eggplant (feeling) Sicilian cannoli

I did not know what to call it - just maybe describe it, that yes - and here, therefore, that I ended up borrowing one of the very typical genius signed Gabriele Bonci, er Prince Roman der yeast ... because I do not know if you ever got by him to lunch / dinner and maybe getting the pizza c'avete 'feeling of lasagna' , so to speak. Excellent, with all those flavors and distinctive defining characteristic ... the lasagna, of course. Taste, close your eyes and the feeling is exactly that one, neither more nor less. And then, as c'avevo (SOR) on rice, but also reflected enough, I take at the chance of (my)-cannoli cake to steal this thing of 'name' strongly evocative ( in the sense of familiarity with that evokes ) and the recipe is the classic Sicilian cannoli, found here ( with small variazioni sul tema, ma robetta talmente minima che nemmeno ci si fa caso ). Per cui sugna ( ed io che pensavo che quest'anno, glissando la parentesi pastiera, glissavo pure l'opzione sugna semi-utilizzata e lasciata a morire in frigo... perchè è così che andrà a finire ), marsala, aceto, poco cacao... nel caso non ve ne foste accorti, la sfoglia ( anzi, la scorcia ) dei cannoli è particolarissima, un po' scura, profumata all'inverosimile, croccante ( e infatti il cannolo andrebbe rigorosamente farcito un attimo prima dell'assaggio ), solo che m'ero impuntata sulla questione "e se facessi tutto come da ricetta e poi, invece di friggere, stendo nello I put in the oven and mold directly ??!!" . You know, the operation is easy, you can safely try, you care to spread it really thin and you're done. For boh, which will be well, frying, the taste in general takes new shapes and textures ... to be honest to the end, I would find pocopoco pesantina and sickly. And certainly not brittle, but more compact -ina ... oh well, turn of phrase to say that on the second lap, there ran a pastry crust classic, no sugar and I liked the result much more. But anyway, in case, keep me informed!:))

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Quello di Cristalli di Zucchero non è affatto male, ancora meglio quello di Ciuri Ciuri ... ma anche sull'argomento, manco a dirlo, tenetemi informata! ;-)

Ed i lettori mi tengono giustamente informata... segnalandomi, anzi, segnalando a noi tutti i magnifici cannoli del bar Mizzica ( ok appuntato in agenda, con priorità alta ).


Torta (sensazione di) cannolo siciliano

per la base:
250 g di farina
35 g di strutto
20 g di zucchero semolato

1 egg a pinch of salt
7 g cocoa
30 g of dry Marsala
30 g white vinegar

to stuff:
500 g ricotta fresh sheep
300 grams of sugar
1 pinch ground cinnamon
1 / 2 vanilla bean
75 g dark chocolate chips
4 candied orange peel
chopped pistachios for garnish

For the cream cheese (just do a day before) drain the ricotta in order to eliminate Most of the serum. Knead thoroughly with sugar, let it sit for an hour and then setacciatela. Add the cinnamon, the contents of 1 / 2 vanilla bean, candied orange peels and finely chopped dark chocolate chips. Cover and let stand in refrigerator for 24 hours.
For the cover, with the help of a blender (you can also do this by hand, or with un'impastatrice, but I think the sound is really perfect:)), mix flour, sugar, cocoa and salt. Add the lard and mix well, add the egg and then, continuing to whisk, add the Marsala and vinegar: you get a soft dough, but large enough and not sticky. Form a ball, flatten slightly, wrap in plastic wrap and let stand in refrigerator for at least an hour. So, spread to a thickness of 2.3 mm (if necessary, help with a little flour to the dough does not stick to the rolling pin, the ideal would be spread between two sheets of parchment paper) and used to line the tin with 24 cm in diameter, lightly buttered and floured. Drill holes with a fork, cover with a sheet of parchment paper, arrange above the pulses (or the beads of ceramic products, confectionery, but also a smaller print, it is important to weight so that the base and cook without stuffing, not swollen). Bake at 180 degrees for 15 minuti, quindi estraete, eliminate la carta da forno con i legumi (o ciò che avrete utilizzato) e lasciate asciugare in forno ancora dieci minuti. Estraete e lasciate raffreddare completamente. Conservate in frigorifero fino al momento dell'utilizzo. Farcite con la crema di ricotta solo un attimo prima di servire e completate spargendo la granella di pistacchi su tutta la superficie della torta.

Nota: se, invece, preferite una normale pasta brisée, rigorosamente non zuccherata (io, col senno di poi... penso seriamente di preferirla), la ricetta precisa ed infallibile la trovate qui . :))

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Cooking asparagus

Ma As I like asparagus? Um, actually go a bit 'periods, even (the case of seasonal pure ), I would definitely vintages. And this is definitely a vintage favorable. Yesterday I would have eaten both lunch and dinner, and then nothing, I was there to think about it, to put myself in it tastes a bit 'soft, but also poignant, certainly distinctive, with that slight reference to the artichoke and the rest, well, the conclusion was that the asparagus is that I like every other year, rather than sometimes I take the mental block from cleaning, boiling, saving tips (which are sensitive ) ... on time because they give a great to do, stì signorini qui. E soprattutto, anche dopo aver fatto tutto quanto dovuto, non è mica scontato che la procedura sia stata proprio quella ortodossa, quella più gastro-botanicamente corretta. Primo passo: la conservazione. Dicono che, dopo l'acquisto, andrebbero avvolti in un canovaccio umido e consumati il prima possibile per evitare che induriscano troppo. Secondo passo, la pulitura. Via sicuramente l'estremità più chiara e legnosa e poi giù di pelapatate/coltellino affilato per eliminare le foglioline e la buccia più esterna... o andrebbero magari lasciati così come sono ( estremità legnosa a parte )? Saremo mica alle solite questioni di mero gusto personale, un po' come per la pelle delle fave, so to speak? Definitely, the undersigned prefer to 'browse' a minimum, I love the tenderness and instead tends to Starmie a bit 'nasty stage where I draw the filaments asparagine from the mouth ... and you will see that now we will point out that, thus, also remove all the nutrients, but peace anyway! ;-) A question of taste then, but also of asparagus per se: if (you are lucky and ) find them very thin, very fresh, well you could easily avoid the track for your painstaking work and the asparagus as it is consumed . Third step, the cooking. Boiled, dipped vertically in a nice pot full of lightly salted water, with the tips that pop up out ( because if boiled with everything else, you'll end up ruining miserably), but also baked in a pan with a little liquid, steaming third possibility, perhaps even to keep them a bit 'more al dente ... ok, now what?


pie asparagus : worked in cream 350 g of soft cheese, an egg, a grattugiatina truffle (if you have ... it is great!), A teaspoon of Parmesan cheese, salt and pepper . United also have a bunch of asparagus, boiled and cut into pieces (keep the tips) and pour everything into a small mold (greased and sprinkled with bread crumbs or lined with parchment paper moistened and squeezed). Complete with 4-5 slices of ham that you have wrapped two or three asparagus tips for time and sunk all the dough. Bake at 180 degrees for half an hour. Let cool and serve at room temperature.


Season salad : on a serving dish, mix different types of lettuce (Roman, cappuccino, frisee, radicchio and arugula also if you like), add the already boiled the asparagus tooth and cut into chunks, a handful of fresh peas (also raw) ham slices, toasted pine nuts and finished with a poached egg . Dress with olive oil with truffle (or classic, unflavoured ... even though the truffles with asparagus there is fine, I had already told ?!:)), salt and pepper and serve with toasted bread.