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Forse questo lo finisco in tempo

very well and I like how he is coming:)

I also really like the yarn very soft 80% viscose and 20% mohair superkid of SandiLane.
New to me. It 's a pleasure to work!

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German beer

I got the recipe for this wonderful and fragrant bread from my usual book Salt and Pepper collection several years ago, this book is a wonderful source of recipes , "bread of the world" ... and I'm doing them a bit 'all, recipes are easy and difficult, but all well explained and guaranteed result.
As I have said on other occasions, I love the bread, I like flour "big" I find them very tasty and good to eat with butter, jam, honey, salmon, herring (in food are very Northern!) And when I find bread recipes I attempt very willingly.
This bread is made with yeast (just 5 grams, but a long rise, the first batter in the morning at 10am and the day after cooking at 18) the first time that I never use a bread because I do not know Licola the recipe, next time almost always.
Ingredients:
5 grams of fresh yeast bio
1 tablespoon malt extract
1 tablespoon honey
330 ml of stout or dark beer
400 grams of flour (I O)
100 grams of rye flour
100 grams of wheat flour
1 / 2 teaspoon salt
25 grams of butter for brushing
beer
rye or wheat to decorate (I pumpkin seeds and sunflower seeds)

I crumbled yeast in a bowl I added the malt extract, honey and beer and I mixed until the yeast is completely dissolved.
At this point I put the flour and salt in the bread machine, program mix, I added the butter, the dough with yeast and I work until dough is firm and less sticky. I put in the bowl, I covered with plastic wrap and let rise overnight in a room in the morning is fresh and needs to I put it in my oven, with the lights on until 14 pm It was more than doubled. At this point I have taken over and put on pastry, deflated, re-formed into a ball, put in a pan and the pan inside a polythene bag inflated. Ben locked up in the oven with the light on, other 4 / 5 hours, until doubled. Then the oven at 200 ° C, brush the bread with beer, sprinkle with various seeds, cut the surface with sharp knife. Bake for 40 minutes, then lower the heat of the oven and keep it directly on the grill again until, by tapping on the bottom produce the classic sound of baked bread. E 'bread to try.

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rid of PORK! Focaccia Pugliese

In Blog Gaia Celiac I found this great initiative, whose explanation will

here and here in these two blogs, I have not done a copy and paste, but I expressed my tiny thought ...
Maybe it's time that we women begin to make our voice heard again. What is happening is an insult to our intelligence, to our being women. Women are not for sale, women can not be bought or rather not all women are willing to be bought. The Prime Minister with his behavior is soiling our country, reading the foreign journalists who write there to be ashamed to be Italian, and I would not pass the speech that most Italian women are willing to sell .... not so ... in Italy the majority of women work , gets up at dawn to bring their children to school and get to work, often after exhausting shifts, takes children from school (if there is still the whole time!) and rushing back home, and not over, there is not always the maids, often when you return you have to roll up our sleeves and begin to clear away the cups of breakfast, making beds, washing machines, ironing clothes, children's homework at least be tested, the dinner prepare, and if one wants to find out about the latest News from Arcore, check the news ... and the evening is not over yet ... Italian women have more of these, those, other, are a minority, but now we are on everyone's lips, because we do not have the burst of dignity that you would expect to see people treated so by any government without restraint .. .
Let our voices heard with our own means, with what we do best: cook! by 6 February posted a recipe with pork, any recipe, even if already posted there and expose the banner below ...

Then there is the collection of signatures of the Unit that found daily here launched by the Director Conchita De Gregorio, I would also mobilize more women to February 13, reported today by the newspaper La Repubblica that you find here


code for the banner, click here and copy the code that appears in the window: http://tinypaste.com/684b8 p er paste it into your blog!

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This blog is part of the "A Season: Winter" by kosenrufu mama

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From the participation of so many ... also I already know that if I win ;-)

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? I do not know .... but it's very good

I do not know if you call Puglia focaccia, pizza high with condiments above, I have invented me. I decided to make pizza and 30 hours before I started to knead the flour with my Licola, (here is the recipe ) that was spectacular, beautiful, puffy, so lively as to rise pounds of flour, (I started the pseudo-cool, you find here 3 days before) and I got lost in my hand, I put 1kg e1 / 2 of flour, Licola, salt, oil and water as they required the flour mixture for a very, very soft and hydrated. I filled the inside with furniture ciotolone bodies that surged, even the night I filled the fridge .... everything went fine, except that the dough was so much besides the pizza margherita and the marinara pizza I decided to make this beautiful cake with any surplus above the refrigerator. Leftovers because I had very few black olives, 4 Olivone, always Puglia, those giant green tomatoes, oregano and yes those home made. I cut all the tomatoes into small pieces, I cut the Olivone green, black olives, seasoned with smoked salt, oregano and olive oil in abundance, of course, the farmer (Monte Libretti, is special), I put the dough to rise for the second time pan, was soft, hydrated at most, I waited a few more hours to rise. At about 19.30 I covered the cake with the sauce while it was well seasoned and put in oven at 250 ° C. I did not cook much because the oven was already hot, it was prepared in 20 minutes. Brought to the table together the other pizzas, margherita, marinara and a bread or cake casatiello (even I did it for the excess pasta) was the first to disappear. Good, beautiful, preserved and light, hour after you eat that have already digested ...

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L'ho finito!

last night just finished

this morning just stretched

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.... It's time to talk!

Talk, frappe, rags, or strufoli struffoli and still many others, there are many ways in Italy, in the various regions are called the Carnival of delicious desserts. I'm from Tuscany and we are called rags, perhaps because they are a bad cut to look like rags to clean the floors that we are called rags. But I live in Rome and here are called frappe, but I found it, has existed for many years, a wonderful recipe in an insert of Salt and Pepper, and these are rumors. Name by which the North calls the frappe. It's a nice recipe, easy and fast, but are brittle and chatter, full of bubbles, very light and delicate, fry them in two seconds, really good. I do not know when it will be, Shrove Tuesday, Mardi Gras ... I do not know, I wanted to make milkshakes and I did, because I have other dessert recipes carnival that I will later.

Ingredients:
dose for quite a large tray, but will end very soon

250 grams of flour 00
2 uova
25 grammi di burro
20 grammi di zucchero semolato
2 cucchiai di grappa
zucchero e velo da mettere sopra
olio di semi di arachide (per friggere non usate altri oli di semi mi raccomando)
un pizzico di sale da mettere nell'impasto


Ho messo tutto insieme nell'impastatrice e ho fatto lavorare bene per 10-15 minuti fino a che l'impasto è risultato liscio ed elastico, poi lasciatelo riposare per un'ora coperto. Se volete impastarlo a mano fate la fontana come per fare la sfoglia e mettete gli ingredienti al centro uno per volta e work even in this case for 10 minutes abundant. After the rest take the dough and roll it out with a rolling pin to a thickness of half a centimeter, fold in on itself, roll it out again and repeat this process several times. Now begin to roll out the dough into a thin sheet, I did it by car, it is faster, is fine and very thin. Once you pull all the strips cut as a favorite, lozenges, in long strips and then tied, rectangular, can be cut short in many ways. Put the oil, which should be abundant in a pan and barely reaches the temperature begins to fry. This kind of dough swell and immediately turns away, so few mettetene to be raised again because now, let it drain, but not anything to absorb oil, paper and paper towels then put in a tray, sprinkle with plenty of sugar. If they last. remain crisp for several days.

while the dough is pulled and folded in on itself

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L' ho cominciato... il mio Moebius Cowl

tonight and I hope to finish:)

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but that's OK I'm almost always dressed in black.

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Bread wheat

For once I have betrayed my CISA. I was very curious to try the bread of Hadrian's Scent of yeast, its processes are very long but I must say that the result is, it can be seen, excellent with a beautiful large bubbles. Obviously it was only a test, I'm not going to leave my return to the CISA and yeast (even if organic, I use that of Rapunzel), but it was worth trying. The wheat bread recipe I found here . I must say that I had some difficulties, because the mixture, even following a precise recipe, has proved overly hydrated, very liquid, evidently wanted my meal less water, but I managed the same as adding a little flour and the final performance is see, and you also feel the taste, I repeat that I do not use yeast that has the classic taste of beer cube, is a good fresh yeast, which occasionally if I need "help" some proving very heavy, for example in the rye, add in small doses.
I do not transcribe the recipe so why should I copy, I have only done what he did Adriano, I put the link, it's a very good bread.

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I finally finished:)

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fluffiest Panini with salami risotto alla Milanese with

These rolls are delicious. I've copied from Anna and you can find the recipe here . Its called "sandwiches with cream cheese and nuts", my only Panini fluffiest. The mixture is, the usual Licola looking crisp and the patience to wait, do not hurry with the yeast, only with the hours we can get some wonderful that when you eat leavened are practically already digested and never heavy. The sandwiches I make them for my children that if they bring the university to avoid eating things that are not good in the bar or the cafeteria. Because they eat the salami happy that remains unchanged even after several hours outside the fridge, instead of thawing the sandwiches and put into the sausage, I thought to put the salami in the sandwich before cooking. A huge success, are very good and then do the early morning, and remain soft throughout the day. These ingredients are copied verbatim from Anna and those with whom I have done the sandwiches.

Ingredients for 7 sandwiches

150 grammi di lievito liquido ( licoli ) molto attivo ( pseudo-rinfreschi)
100 grammi di farina di forza (io Manitoba)
40 grammi di semola rimacinata
1 cucchiaino di malto (io miele)
40 grammi di latte
10 grammi di zucchero
20 grammi di burro a temperatura ambiente
1/2 cucchiaino di sale

Io ho fatto la dose doppia per avere più panini, qui ho riportato le dosi per 7 panini, per cui se ne volete di più raddoppiate tutti gli ingredienti.
Sciogliete licoli con il latte, aggiungete le farine setacciate, lo zucchero, il malto o il miele e mescolate. Lasciate riposare l'impasto per 20 minuti, quindi aggiungere il burro ed salt and continue stirring. Put the dough in a greased bowl of extra virgin olive oil, cover with plastic wrap and wrap it in a cover of batteries.
Let rise for 2 hours and 30 approximately every 50 minutes making three folds in the dough. Divide into 7 pieces from about 60 grams, roll out and put in the sausage cut into chunks. Close and seal tightly trying to round the lower part to avoid spills. Spaced rolls on a baking sheet covered with parchment paper, cover and let rise in warm place for 1 hour and 30 or so. Preheat the oven to 220 ° C, brush the buns with beaten egg to give it the classic grape brown and shiny. Bake and fell immediately to 180 ° C, cook for 30 minutes about.

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Una stagione: l'Inverno

Periodo di nebbie…

Cammini, l’atmosfera attorno è surreale.
I tuoi pensieri in questo periodo non sono sempre positivi
Poi… una piccola rosa… cambia la giornata

Questo blog partecipa all'iniziativa "Una stagione: l'Inverno" di kosenrufu mama

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Ossibuchi

the shanks with risotto alla Milanese, a dish is highly spectacular. When you take them on the table lying on top of a mountain of golden rice, the way God made you in the mouth-watering and if they come to me I do not like meat .... The osso buco with this type of cooking is tender like butter and melts in your mouth and is a tasty meat because muscular. I do them often because my husband has lived many years in Milan and he loves this dish because it made him and his mother reminds him of his years there, and even when he happens to go to work in these parts is not without eating them.

Serves 2:

veal shanks, 4 medium-small (fateveli cut at the moment)
1 liter and a half of broth
flour for dusting the shanks
250 grams of good butter
300 grams of rice quality, I use the Carnaroli Cascine Orsine think that's the top 250

butter broth, as above
bone, a spoon
saffron, generous

Wash the shanks, remove the external parts of the ugliest, carve the outside edge while cooking because they withdraw and make a bad effect, flour and place it into a pan where you have already put the butter to melt (if you have any problems with the butter, you can make ghee, the clarified butter that is, after this treatment the butter does not hurt anymore). Brown the shanks well
turning a few times gently to turn them using a caliper (not pierced the meat during cooking never loses its liquid), when they are ready to cover them with boiling broth, the broth should be covered, if anything were to withdraw too much yet, but I need to add more boiling water. If the broth is Remember that when you put salty salt!, cover with lid and lower the heat, are cooked in an hour. They must remain with that sauce that forms the flour with butter and broth.
The risotto. Butter in a saucepan or skillet with high sides, at this point also put the bone, the equivalent of a spoon, let it melt without burning well, put the broth to heat, toast the rice in another pan (the rice is toasted on the stove in a pan without any seasoning, twirling the pan does not burn, so it gives off all its flavor) and when ready pour into the pan at this point begin to add small quantities of hot broth, Keep the flame low and cover, continue to add broth as the previous one has been absorbed. In the last ladle of broth put the saffron (which you decide, the important thing that is of good quality) turn off the heat, put another piece of butter and parmesan, turn and leave it for several minutes. Prepare the dish, I put the rice and all around the shanks in half, or a beautiful mountain of rice and the shanks over with their sauce wonderful. Bon appetit!

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Compio 1 anno!

E' già passato un anno da quando ho aperto il blog.
Non ho fatto tante cose ma in compenso vi ho conosciute!
Be' lo sapete che non sono brava a scrivere, per cui
beccatevi my sincere thanks for the friendship shown me, that parts really
with sympathy and sincerity.
Hugs to all!
air

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Ricciarelli

 Siena. Ricciarelli e Panforte. Non si possono scindere le due cose, se si parla di Siena è inevitabile andare con il pensiero a queste due delizie nate in tempi lontani in questa città, e se si parla di Ricciarelli e Panforte non si può non parlare di Torre del Mangia, di Piazza del Campo, dei falconieri, dei numerosi palazzi di altrettanti famosi nobili italiani, di una delle più belle città medievali della nostra penisola.
 Non è una ricetta facilissima, ma si può fare, basta avere delle buone materie prime, come le mandorle e un po' di pazienza, io li ho fatti e sono venuti benissimo, ho trovato una bella ricetta qui nel blog di Anice&Cannella, is a recipe that comes from the factory Relatives and is dated 1879. I do not transcribe all the steps that have been well described in the blog of Anise & Cinnamon, write only the ingredients.

Ingredients for 1 kg of ricciarelli:

A) 300 grams of sugar,
400 grams of almonds and dried in the oven, I put also bitter because they give a unique flavor, I had almonds apricot pits that are beautiful, if you have them place one thirty to 400 grams, do not overdo it because they are poisonous,

50 grams of flour,
15 grams of orange peel (I have my home made),

B) 20 grams of sugar, 20 grams of flour
,
1 / 2 teaspoon of ammonia for cakes and 1 / 2 baking powder,

C) 47 grams of sugar, 14 grams of water
,

D) 20 grams of powdered sugar icing (my home made)
2 small egg whites,
powdered sugar and cornstarch (for dusting)
hosts to place under (not essential) you just have the card oven

For explanations refer you here

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Ravioli stuffed with sea bass and prawns

start again. The year 2010 ended very badly ... a few days before Christmas, una macchina che andava a velocità sostenuta dentro Roma, ha investito il marito di mia sorella che, dopo due giorni di coma e varie operazioni, nel tentativo disperato di salvargli la vita, è deceduto. Era una persona splendita, un eccellente medico e un grande ascoltatore...era sempre pronto ad aiutare chiunque gli sottoponesse un problema. Tutti noi abbiamo perso molto, mia sorella e mio nipote in modo particolare. Amava molto la mia cucina ed io mi divertivo a mandargli dei messaggi con scritto: "Ho fatto la mousse, venite a cena?". Tre settimane fa gli avevo raccontato del mio plum-pudding dicendogli che lo avrebbe assaggiato a Natale, per cui vado avanti con le mie ricette sapendo di fargli molto piacere. Ciao Antonello.

Questi ravioli I made them for the evening of 24 because, by tradition, we eat the fish and since we really like ravioli I've prepared a few days before and frozen. For the pasta you can find that the usual here is the recipe for pappardelle, but the mix is \u200b\u200bfine. Now to the filling.

Ingredients:

A sea bass, sea bass, medium in size (depending on how you want to make ravioli)
prawns
various scents and herbs (celery, carrot, onion, parsley) salt
and allspice aromas that encompasses many
parmesan butter

cognac

Clean, wash and put in a pan with an inch below the bass in the water, all the herbs, carrots, celery, onion, a clove of garlic and when it begins to boil gently adagiateci bass, cover it with the cover and after 10 minutes you can turn it off, leave covered for another 10 minutes to continue cooking. Clean it, Take off the skin, the central spine and the belly, others do not, put it in a bowl and crumble with a knife or giving it a puree, season with salt, pepper, olive oil, a tablespoon of Parmesan cheese, parsley, chopped fine . Peel the prawns and place in a pan with a little butter, turn up the heat and mix the vegetables while they spruzzateci brandy, let it evaporate and turn off the heat otherwise they harden. Make them into small pieces. Now assemble the ravioli, make the strips of dough, put a bit in the middle 'of dough on a piece of sea bass and shrimp, cover with another pasta and cut according to the form you have chosen, this time I've used the molds of paintings , hearts, spades and clubs. Dress as you like after having spent several minutes in boiling water. I have been spent in a very elongated tomato with water from cooking the prawn ravioli and a milkshake, came a delicate sauce, but you can dress as you like.