tag:blogger.com,1999:blog-17975832825141458352024-02-06T22:35:03.862-08:00Italian Kitchen SecretsRecipes, tips and tricks from an Italian cook to all the lovers of Italian kitchen.claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-1797583282514145835.post-51805391508632354642015-07-25T07:20:00.000-07:002015-07-25T07:20:12.279-07:00Follow me on this new adventure!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgb6UFjI6D36nhyphenhyphenjzUeacAOcqyVTHWAwT1a_ZQg_7ZVVLPiRdwgF5TLUZN9hDxURzowykjt2TZaFtwOmxGBEVfaCVklIgy_KQWN5gwPFYY843LIxvukX_McHCrTB5n0O6HqzsZaGwZDS2/s1600/logo-mora-2015-def.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgb6UFjI6D36nhyphenhyphenjzUeacAOcqyVTHWAwT1a_ZQg_7ZVVLPiRdwgF5TLUZN9hDxURzowykjt2TZaFtwOmxGBEVfaCVklIgy_KQWN5gwPFYY843LIxvukX_McHCrTB5n0O6HqzsZaGwZDS2/s400/logo-mora-2015-def.png" width="400" /></a></div>
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<span style="font-size: x-large;">To all my follower, this blog may seem abandoned and it has been for a long time.</span><br />
<span style="font-size: x-large;">I took my time to improve myself as a blogger and few weeks ago my new adventure begun.</span><br />
<span style="font-size: x-large;">Now I have a brand new blog in both Italian and English language, it has the name of my previous Italian blog but you can find every content in English also.</span><br />
<span style="font-size: x-large;">I'm waiting for you on <a href="http://www.lamoraromagnola.it/">La Mora Romagnola</a> and on my<a href="https://www.facebook.com/pages/La-mora-Romagnola/134632563273845"> Facebook page</a> where also you can read everything in English too.</span>claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-28178183578241998132014-09-09T13:24:00.002-07:002014-09-09T13:24:58.445-07:00Stuffed eggplants "greek style".<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GrxUNJ1lS2dL4fFnm9r5eledcuiNo7n6aGbyxU1ILDhfQYgjNGdW6_AyDqUQza3YIQVj4yObXBd4wbLAbH5xo5hNGTpQSd4mX0tXwv_ryylmpYt39y-ddw5B28Eiw5LN0DYzztba70g5/s1600/melanzanegreca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GrxUNJ1lS2dL4fFnm9r5eledcuiNo7n6aGbyxU1ILDhfQYgjNGdW6_AyDqUQza3YIQVj4yObXBd4wbLAbH5xo5hNGTpQSd4mX0tXwv_ryylmpYt39y-ddw5B28Eiw5LN0DYzztba70g5/s1600/melanzanegreca.jpg" height="222" width="400" /></a></div>
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It's not a greek recipe, it's just what I had in the fridge last week :)</div>
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I used to live, when I was a student, with greek and english people and even now, after more than ten years, in my home there always are feta and tea :D</div>
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This recipe is a perfect vegetarian second course or single course, it's easy to make and quick to bake.</div>
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2 servings:</div>
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2 medium eggplants</div>
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1 cup feta cheese</div>
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1/2 cup breadcrumbs</div>
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1/2 cup peeled almonds</div>
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1 garlic clove</div>
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extra-virgin olive oil</div>
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oreganon</div>
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salt & pepper</div>
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Wash eggplants, cut them on the long side and dig the pulp untill you empty the halves.</div>
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Dice the pulp and sautee it in oil with the garlic clove. </div>
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When the pulp is cooked and golden put it in a mixer with feta, oreganon, breadcrumbs and almond.</div>
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Ground the mixture but not too finely, just a bit to mix everything well.</div>
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Fill the eggplants halves with the mixture then pour some extra-virgin olive oil.</div>
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Bake at 360°F for about 20 minutes.</div>
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Serve warm.</div>
<br />claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com1tag:blogger.com,1999:blog-1797583282514145835.post-27192805916718313052014-09-03T06:11:00.000-07:002014-09-03T06:11:14.975-07:00Buckwheat pancakes (gluten free).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpVpyYG6asyloQt3RsZOLzhxGOFEAcbFOB6NXShyrif19NQQdIbOGLfTexWimETBtyEkOumxHSGqJ7tH4RnfsqlObymlJ92mhHIP5CKzoTsBwpYTT6GJHJN_Z0TzHlwCNBAWlCkkC3RpZ/s1600/P1070826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpVpyYG6asyloQt3RsZOLzhxGOFEAcbFOB6NXShyrif19NQQdIbOGLfTexWimETBtyEkOumxHSGqJ7tH4RnfsqlObymlJ92mhHIP5CKzoTsBwpYTT6GJHJN_Z0TzHlwCNBAWlCkkC3RpZ/s1600/P1070826.JPG" height="300" width="400" /></a></div>
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This is an healthy recipe really easy and quick, averything depend on the seasoning you choose.</div>
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The rough taste of buckwheat is, according to me, great with honey or maple syrup but if you want you can indulge in chocolate too of course!</div>
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Buckwheat is gluten free and it's used a lot in the north of Italy, especially in a mountain zone of Lombardia called Valtellina.</div>
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I've not tried yet but I think a savoury version (no sugar and a pinch of salt added) could be great with sour cream and bacon would be great.</div>
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And I was talking of healthy things uh!?</div>
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Here the recipe for 10 small pancakes or 5 big.</div>
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1 cup buckwheat flour</div>
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2 eggs</div>
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1 cup milk (any kind: cow, rice, soy...)</div>
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1/4 cup raw sugar or white sugar</div>
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1 teaspoon baking powder</div>
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oil or butter to grease the pan</div>
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Mix eggs with sugar untill smooth then add, little by little, flour and baking powder then milk untill you have a perfect mix with no lumps.</div>
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Let it rest for about 20 minutes, grease and heat a pan then start making pancakes.</div>
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Serve them hot with the seasoning of your choice.</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com1tag:blogger.com,1999:blog-1797583282514145835.post-49814789917954285792014-07-27T08:41:00.000-07:002014-07-27T08:41:11.189-07:00Lemon & feta zucchini rolls.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVNAQ_p-tfosDY1gYu3h8hdwj5VWSwRg_6sDWIQYVs5hLpNccZArzpizvxud46tQ4xQKi8GAlD7NxoGFDa73U4p7iGf1bTFtjvFdEkCYPp10yl1iyWV30IqiPG_PfbeKOYB2Wq4OZBSEM/s1600/P1070745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVNAQ_p-tfosDY1gYu3h8hdwj5VWSwRg_6sDWIQYVs5hLpNccZArzpizvxud46tQ4xQKi8GAlD7NxoGFDa73U4p7iGf1bTFtjvFdEkCYPp10yl1iyWV30IqiPG_PfbeKOYB2Wq4OZBSEM/s1600/P1070745.JPG" height="300" width="400" /></a></div>
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Time for a new post!</div>
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It's sunday afternoon, my son is playing alone (miracle) with his Legos and I had the time to post this on my Italian blog <a href="http://www.lamoraromagnola.it/" target="_blank">La mora Romagnola</a>, now I hope to have spare time enough to translate and post the recipe here too.</div>
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These rolls are easy and tasty, vegetarian (or vegan if you avoid feta cheese) and gluten free if you use GF breadcrumbs.</div>
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I loved them and I must admit I've eaten almost half before dinner. B)</div>
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4 servings:</div>
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3 big and long zucchini</div>
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3/4 cup breadcrumbs</div>
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3/4 cup feta cheese</div>
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zest from 1 organic lemon</div>
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5-6 mint leaves</div>
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extra-virgin olive oil</div>
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salt & pepper to taste</div>
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Using a vegetable slicer slice zucchini the long side, you have to end with long and thin "ribbons" made of zucchini.</div>
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Put them on a soup bowl, cover with a dinner plate, put in a microwave and microwave 2-3 minutes at medium power.</div>
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In a mixer put breadcrumbs, feta, lemon zest, mint leaves, salt and pepper and oil enough to have a crumbled mixture.</div>
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Once zucchini ribbons are cold put them 3 in a row on the short side to make a longer ribbon, spread the mixture then roll carefully.</div>
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Fasten the roll with a toothpick.</div>
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Do the same with all the zucchini ribbons, put them on a baking pan, if you have spare mixture add it on top of the rolls then bake untill golden at 350°F (about 15 minutes).</div>
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You can serve them warm or cold, I'm sure you'll like them!</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-54088098163494682952014-07-20T12:06:00.000-07:002014-07-20T12:06:50.548-07:00Fake fish ( finto pesce).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7CI35iyjTaGgqXxlug7uSfvUroBJrxZxTntXQM0bzTLxqXG6vzCev5xL0K2iKF2kOOgIT-37Kx6Rhu4V4eXMgz4jTDAGb85-k1D612wAK12V-ktlW6exlwfjwPGX8pFeKEDFUjCmwwPU/s1600/20140713_125157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7CI35iyjTaGgqXxlug7uSfvUroBJrxZxTntXQM0bzTLxqXG6vzCev5xL0K2iKF2kOOgIT-37Kx6Rhu4V4eXMgz4jTDAGb85-k1D612wAK12V-ktlW6exlwfjwPGX8pFeKEDFUjCmwwPU/s1600/20140713_125157.jpg" height="640" width="360" /></a></div>
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This is an old recipe often made on Christmas holidays, it comes from Genoa and it's a classic lowly dish but it's so easy and tasty!</div>
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Don't mind if you don't have a fish mould, I don't too but I used a simple plum-cake pan.</div>
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You can serve it with green salad and have a perfect lunch/dinner.</div>
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You can use less mayonnaise or a light version or even no mayo at all, just some milk.</div>
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36 oz potatoes</div>
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10 tablesp. mayonnaise</div>
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2 cans of tuna in oil (drained)</div>
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1 tablesp. capers</div>
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6 anchovies</div>
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1 bunch of parsley</div>
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lemon zest to taste</div>
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salt and pepper</div>
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2 boiled eggs</div>
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Boil potatoes untill tender, peel them and mash with a potato masher.</div>
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In a mixer blend anchovies, tuna, capers, lemon zest, parsley and eggs, when potatoes are cold add the mixture and the mayo, then salt and pepper to taste.</div>
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If it's not creamy enough just add more mayo or some milk, pour in a mold or a pan covered with a baking sheet and then cover with cling.</div>
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Let it rest in fridge for at least 6 hours (but not more than 24 as it's easy to spoil because of mayo).</div>
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<br />claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com1tag:blogger.com,1999:blog-1797583282514145835.post-85448687268691172602014-07-09T12:32:00.000-07:002014-07-09T12:32:23.235-07:00Mozzarella cheese and eggplants' patties.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrCD6dXP1rRRtOTLfIaXUtl_zGOe6Ev2Ar4qriJwqOsFCnYeWAI6eYOUL1t-neJnKawN-yjofwPeb0xyx0J8zc8vBgMMiXfVlk2E_v5ta4vVA7m74M8iGKiSbniM-_iBXpHiYN6IAOzcA/s1600/P1070608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrCD6dXP1rRRtOTLfIaXUtl_zGOe6Ev2Ar4qriJwqOsFCnYeWAI6eYOUL1t-neJnKawN-yjofwPeb0xyx0J8zc8vBgMMiXfVlk2E_v5ta4vVA7m74M8iGKiSbniM-_iBXpHiYN6IAOzcA/s1600/P1070608.JPG" height="300" width="400" /></a></div>
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We are in season for eggplants, we love them and we often eat them.</div>
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These patties are easy, healthy and loved by children too: they can be served with tomato sauce but I prefer to eat them plain.</div>
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3 servings:</div>
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1 big round eggplant</div>
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1 cup breadcrumbs plus some to roll the patties in</div>
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3/4 cup grated mozzarella cheese</div>
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1 egg</div>
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2 tablespoons grated Parmesan</div>
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1 garlic clove</div>
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5-6 basil leaves</div>
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salt and pepper to taste</div>
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olive oil</div>
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Dice the eggplant and stirfry in a pan with olive oil and the garlic clove untill tender.</div>
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Add salt and pepper to taste, when it's cold put it in a blender with diced mozzarella, parmesan, basil leaves, breadcrumbs and egg.</div>
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Blend untill well combined, if the mix is too soft you can add some breadcrumbs.</div>
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Make small patties the size of a ping pong ball, roll them in the breadcrumbs and cook untill golden in olive oil.</div>
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I love them hot so the mozzarella form strings :D</div>
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<br />claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-19857462635121552472014-07-04T13:51:00.000-07:002014-07-04T13:51:39.378-07:00Bell peppers rolls.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WhrL_UfGi9FEiGTthxPKvnB0Bogc_Rdvt2EHGbpQ3BCLdydZmM7ukVnzYoGV-8ELI-iHSDC0l_I9rCWazDMAbnns6sqNZmFYy7YGsNM8hAsbYKeUu5uIZWchuIKsKBtat-ZoPn2Cz70y/s1600/P1070703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WhrL_UfGi9FEiGTthxPKvnB0Bogc_Rdvt2EHGbpQ3BCLdydZmM7ukVnzYoGV-8ELI-iHSDC0l_I9rCWazDMAbnns6sqNZmFYy7YGsNM8hAsbYKeUu5uIZWchuIKsKBtat-ZoPn2Cz70y/s1600/P1070703.JPG" height="300" width="400" /></a></div>
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It's been a long time since the last time I've written on this blog.<br />
I had a lot to do in real life and I'm always more into my Italian cooking blog mainly because it took me a while to write in english and I'm always afraid to cut a poor figure.<br />
Now and then, anyway, I feel the need to come back and share something: today it's time for bell peppers rolls.<br />
It's the right time of the year for bell peppers and it's a recipe you can serve as appetizer or side dish, it's quite easy but you have to turn on the oven :D<br />
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For about 6-7 rolls:<br />
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2 bell peppers ( I did one red and one yellow)<br />
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1 cup breadcrumbs<br />
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1 teaspoon unsalted capers<br />
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2 canned anchovies<br />
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1 garlic clove<br />
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3 tablespoon olive oil<br />
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salt and pepper to taste<br />
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Put in the oven, pre heated at 390°F, the bell peppers.<br />
Let them roast untill they're soft then put them into a sealing bag while they're still hot.<br />
When peppers are warm peel them and cut them in large stripes.<br />
In a mixer put breadcrumbs, capers, garlic, anchovies, salt and pepper and olive oil. Blend untill everything is pulverized.<br />
Put some mixture on the peppers stripes and roll them.<br />
Put all the rolls on a baking pan, sprinkle with the rest of the breadcrumbs mixture and put in the oven just the time to brown the bell peppers.<br />
Let them cool down and serve.<br />
<br />claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-63091791701826873282013-09-17T13:24:00.000-07:002013-09-17T13:24:02.499-07:00Chicken roulade with capers and lemon zest.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmHM36xvL7f1h38ukVQEkvqb81tVQEnmjUrobmgV-9ZIt0Ow1ZTp4A-mvD_afrILqpgU4xYdrecmlugGAtewGgOwolrhL5KyHxE6q2KH8wbg0mWbV6jazRh4ctXVxn6zMlJqAYuCwMs3W/s1600/P1060437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmHM36xvL7f1h38ukVQEkvqb81tVQEnmjUrobmgV-9ZIt0Ow1ZTp4A-mvD_afrILqpgU4xYdrecmlugGAtewGgOwolrhL5KyHxE6q2KH8wbg0mWbV6jazRh4ctXVxn6zMlJqAYuCwMs3W/s400/P1060437.JPG" width="300" /></a></div>
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It's been a long time...</div>
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You know: holidays, too hot weather to cook, a lot of work (and that's a good thing!) and I couldn't post anything.</div>
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Today I'm back with a really light recipe that still has a summer taste.</div>
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I've tried it in a restaurant in San Marino (an indipendent state inside Italy, you can learn something more about it <a href="http://en.wikipedia.org/wiki/San_Marino" target="_blank">HERE</a> and about the restaurant <a href="http://www.ristoranterighi.com/" target="_blank">HERE</a> ) and I really wanted to try this at home.</div>
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The result is good even if not just alike the restaurant one (but I didn't have the recipe, just tried all by myself) so I want to share it with you.</div>
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It could be a nice appetizer or a light second course.</div>
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2 servings:</div>
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<br /></div>
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4 thin slices of chicken breast</div>
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<br /></div>
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1/ cup salted capers</div>
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juice of 1/2 lemon</div>
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zest of 1 lemon</div>
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1/2 garlic clove</div>
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extra-virgin olive oil</div>
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<br /></div>
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The first thing to do is to unsalt capers: leave them in cold water for about 1 hour changing water now and then.</div>
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Peel lemon zest avoiding the white part and chop finely with a knife, then do the same with unsalted capers.</div>
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Put them in a small bowl with smashed garlic and a generous pour of olive oil and the juice of half a lemon.</div>
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Mix with a spoon (you shouldn't need more salt due to capers but just try it and see).</div>
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Beat chicken breast with a tenderizer then spread some sauce on it. </div>
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Roll it on the longer side and close it in tin foil or any cooking paper than can handle hot temperatures.</div>
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Do the same with all the slices then put them in a food steamer or in any pot where you can cook with steam and cook for about 45 minutes.</div>
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When the meat is cold cut pinwheels not too thick and cover them with a little sauce before serving.</div>
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You can prepare the meat one day in advance and store it in the fridge (same as sauce) but cut it only before serving.</div>
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You can decorate with some more lemon zest.</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-15147491115567997502013-08-04T12:45:00.001-07:002013-08-04T12:45:56.204-07:00Blue cheese, bacon and peach salad.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnkq4eZVmKm18ibFmROo7HAA0SJmOOY6gah1NUO1yoiVyfMSh3uEt-Mjx7seWBSNmukU1aJG3B1FQIMUo5Bc6HHQWveJeOYznuq9NO0iRAm8nBJ86B8gbkmtd4xAJie3lYidgS1FVwdSG/s1600/P1060203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnkq4eZVmKm18ibFmROo7HAA0SJmOOY6gah1NUO1yoiVyfMSh3uEt-Mjx7seWBSNmukU1aJG3B1FQIMUo5Bc6HHQWveJeOYznuq9NO0iRAm8nBJ86B8gbkmtd4xAJie3lYidgS1FVwdSG/s400/P1060203.JPG" width="400" /></a></div>
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This is just a salad, not even a recipe you can say.</div>
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It's true but try this mix and you'll make it over and over again!</div>
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Peaches with smoked bacon and blue cheese are a perfect match you'll fall in love with it!</div>
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Yuo can use lettuce or baby spinach (the youngest and more tender leaves), I prefer spinach.</div>
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For each serve:</div>
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<br /></div>
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a bunch of lettuce or baby spinach</div>
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2 tbs diced roasted smoked bacon</div>
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1/2 peach (nectarine if possible) sliced in thin slices</div>
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<br /></div>
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1/4 cup diced blue cheese (gorgonzola if possible)</div>
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<br /></div>
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extra-virgin olive oil</div>
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<br /></div>
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salt & pepper</div>
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<br /></div>
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1 tbs balsamic vinegar if you like</div>
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<br /></div>
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1 tbs roasted pine nuts if you like</div>
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<br /></div>
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Wash and dry salad, put it in a bowl and season it wih oil then add all the ingredients, mix and taste: then add salt and pepper if needed.</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com1tag:blogger.com,1999:blog-1797583282514145835.post-41107124300312689412013-07-06T15:19:00.002-07:002013-07-06T15:19:49.154-07:00Pollo alla cacciatora, chicken Cacciatore.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeLA-GhesbNg-sI2SIU0XxjFG18BY6CVNxRAkK7N7k2xuZnTsjGrHk-EWZUNd2ZXP4jyyXzeWrpIsf5NAXlpP9xs10lTlIcWhN3b4t0xHk4TXDvYrL3Oc51cU6OLC8HKy3qK_nrIMWgDg/s1600/P1060124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeLA-GhesbNg-sI2SIU0XxjFG18BY6CVNxRAkK7N7k2xuZnTsjGrHk-EWZUNd2ZXP4jyyXzeWrpIsf5NAXlpP9xs10lTlIcWhN3b4t0xHk4TXDvYrL3Oc51cU6OLC8HKy3qK_nrIMWgDg/s400/P1060124.JPG" width="400" /></a></div>
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This is a really easy recipe quite common in the North of Italy but mainly in Tuscany.</div>
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You can cook it in advance and keep in the fridge for a couple of day or you can cook it and serve it.</div>
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You can use a whole chicken or just parts: as you see in the photo I used 2 chicken legs for 2 servings.</div>
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2 chicken legs with skin</div>
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<br /></div>
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1 garlic clove</div>
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rosemary stick</div>
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parsley</div>
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1 celery stick</div>
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1 carrot</div>
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1 onion</div>
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1 glass red wine</div>
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2 tbsp extra-virgin olive oil</div>
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4 cups tomato sauce</div>
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<br /></div>
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Put the chicken, skin on, in a hot pan with oil, rosemary and garlic.</div>
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If you're on a diet you can avoid oil, skin is greasy enough to brown on its own, when the chicken is ready you can peel it.</div>
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Let it brown on both side then add red wine, let evaporate then add finely chopped vegetable, stir well and cook on medium fire for a couple of minutes, remove garlic and rosemary stick.</div>
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Add tomato sauce, cover with a lid and cook for about 40 minutes on low fire, few minutes before you turn off fire add chopped parsley.</div>
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Serve hot with a lot of bread to pick up sauce!</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-9461064780169802262013-06-02T00:18:00.000-07:002013-06-02T00:18:55.745-07:00White chocolate ricotta mousse with coffee.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9inM_Uw_hba5ZeGmykiPI7EsdEpc9q7_ZxYaPLq5bTCROdp9_VlweP2XLD8UNl3pn5WIRkw_f4Vu5Z0a_e-ntnXv4xYbWE-e88jyg0QUTdSknXnOtSXkOd5Vpgi6ZixU-lQpP85RClHtB/s1600/moussecioccobiancocaff%C3%A8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9inM_Uw_hba5ZeGmykiPI7EsdEpc9q7_ZxYaPLq5bTCROdp9_VlweP2XLD8UNl3pn5WIRkw_f4Vu5Z0a_e-ntnXv4xYbWE-e88jyg0QUTdSknXnOtSXkOd5Vpgi6ZixU-lQpP85RClHtB/s400/moussecioccobiancocaff%C3%A8.jpg" width="400" /></a></div>
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I was editing this recipe from my Italian blog for a contest and suddenly I thought I didn't post it here.</div>
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It's so simple and delicious I can't avoid to share it with you, it's 6 servings the size of an espresso cup as you see in the photo.</div>
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1 cup 1/4 fresh ricotta cheese (better if it's buffalo's ricotta but plain one is ok anyway)</div>
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1/2 cup white chocolate</div>
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3-4 ladyfingers or plain biscuits you can soak</div>
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1/2 cup espresso coffee</div>
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<br /></div>
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Melt chocolate bain-marie or into the microwave at very low temperature, with a beater beat ricotta cheese until fluffy then add melted chocolate while you're still beating.</div>
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Taste the cream, I think it's sweet enough but you can add a tablespoon or two of icing sugar to taste, always while beating.</div>
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beat until there are no lumps and the cream is smooth then soak biscuits divided in small pieces in cold coffee and put a piece in every cup.</div>
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With a spoon or better with a sac-a-poche pour the cream inside the cups.</div>
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You can store it in the fridge (1 day max.) or into the freezer (3 weeks max., remove them in advance from freezer before serving).</div>
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You can decorate with chocolate coffee beans and coffee powder or cocoa powder but just before serving.</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com2tag:blogger.com,1999:blog-1797583282514145835.post-24735626721338834652013-05-15T06:43:00.000-07:002013-05-15T06:43:41.612-07:00Milk liquor.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieN6fpNdKP2vqyLxlC8A7-yLIbHrlnuPC8piyf8ex8mNrZwZd5Lm7_NZCLjDkFfFDAQkfktvpCrZ6_fZ7-xpHKL1w7x4eguhPVZjGoCh59dBhrsCyyfLsnv9IguF2tlHfAQRnjHPIwmYPr/s1600/P1050638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieN6fpNdKP2vqyLxlC8A7-yLIbHrlnuPC8piyf8ex8mNrZwZd5Lm7_NZCLjDkFfFDAQkfktvpCrZ6_fZ7-xpHKL1w7x4eguhPVZjGoCh59dBhrsCyyfLsnv9IguF2tlHfAQRnjHPIwmYPr/s400/P1050638.JPG" width="300" /></a></div>
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This is a liquor made in the South of italy, in a very small and not well-known abroad region called Molise.</div>
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You can drink it, I made and tried it but, according to me, it gives its best into cakes and cookies and sweets in general.</div>
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It's not difficult to believe, it's made of milk, lemon and vanilla so it gives your sweet a great flavour!</div>
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17 oz. whole milk</div>
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<br /></div>
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17 oz. pure liquor alcool</div>
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<br /></div>
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18 oz. granulated sugar</div>
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1/2 organic lemon</div>
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1 vanilla pod</div>
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<br /></div>
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In a big bottle or airtight container pour all the ingredients (open the vanilla pod and scratch the seeds).</div>
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Keep it for 15 days or more (even a month) in a dark place, shake it now and then.</div>
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Filter with a very fine sifter and pour in a bottle.</div>
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You will see the liquor stratified: the lighter part on the top, the cream on the bottom: it's ok, just shake before use.</div>
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Soon I'll post a recipe for cupcakes made with this liquor, honoring the region of Molise as I did with Sicily: stay tuned! </div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-15834112753077622082013-05-06T13:33:00.000-07:002013-05-06T13:33:05.406-07:00Orecchiette with anchovies and sun dried sweet peppers.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUJEBo1Gjqlvd3JY2QEXHvjkPvjz2WVq3p7v6QOU_xyqGxjVNDQm6W-BiU-x6H_DkPl13RRSUvFrw1ZR-n2zWvVloET0Tb8cBI8TXZNgtPE-OfaynC_o8MhFp4Jaejf2Bd__RlI0ON2qW/s1600/P1050531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUJEBo1Gjqlvd3JY2QEXHvjkPvjz2WVq3p7v6QOU_xyqGxjVNDQm6W-BiU-x6H_DkPl13RRSUvFrw1ZR-n2zWvVloET0Tb8cBI8TXZNgtPE-OfaynC_o8MhFp4Jaejf2Bd__RlI0ON2qW/s400/P1050531.JPG" width="400" /></a></div>
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Few months ago I received a great present from a close friend who lives in Basilicata (deep South of Italy).</div>
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I received a lot of dried local pasta like orecchiette and cavatelli, wild boar salami, local cheese and much more.</div>
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I received also a big packet of sun dried sweet peppers which are typical of Basilicata.</div>
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I still have some of them and I used those peppers in a quick but very tasty recipe combined with some orecchiette left.</div>
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If you can't find orecchiette you can use spaghetti, penne, maccheroni of any kind. :)</div>
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<br /></div>
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2 servings:</div>
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<br /></div>
<div style="text-align: justify;">
3 medium sun dried sweet peppers </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 anchovies in oil</div>
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<br /></div>
<div style="text-align: justify;">
3 tablespoons tomato sauce</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3 tablespoons extra-virgin olive oil</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 garlic clove</div>
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<br /></div>
<div style="text-align: justify;">
2 cups orecchiette (or the serving size you like of the pasta you have)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Let orecchiette boil in a big pot of salted water, if they're dried they should boil for 14-16 minutes (taste them).</div>
<div style="text-align: justify;">
In a pan heat extra-virgin olive oil, add chopped peppers (without seeds) and garlic and stir frying for a couple of minutes then add anchovies and let them "melt" with peppers.</div>
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Remove the garlic, add the tomato sauce and stir well.</div>
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Cook for 2-3 minutes more then use a blender and reduce the sauce to cream.</div>
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Season your pasta hot with this sauce and eat immediately, it's sooo tasty!</div>
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<br /></div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com6tag:blogger.com,1999:blog-1797583282514145835.post-60905648234825178852013-04-01T06:24:00.000-07:002013-04-01T06:27:01.687-07:00Creamy onions bucatini.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6JKswW_IdljTCzuuSRfc3MQZHCnfFBo4zaQS3lhFtBY0xMFduMaomL91aNdFVtKcoRxcSfCOJcbXpBlxF6L6fIn8O9lPGMFHgw1-qv0CmKHpM2Ph3O2XrS82TLbxX3bZzLcA0Wh4nHF1/s1600/bucatini+del+senatore.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6JKswW_IdljTCzuuSRfc3MQZHCnfFBo4zaQS3lhFtBY0xMFduMaomL91aNdFVtKcoRxcSfCOJcbXpBlxF6L6fIn8O9lPGMFHgw1-qv0CmKHpM2Ph3O2XrS82TLbxX3bZzLcA0Wh4nHF1/s400/bucatini+del+senatore.JPG" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">This recipe is easy, tasty and suitable for vegetarians or vegans (just avoid bacon, use extra-virgin olive oil instead of butter).</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">It's also really quick and you can prepare the sauce while the water is boiling and bucatini cook.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">For 6 serves:</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">21 oz. bucatini</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">3 big blonde/ white onions</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">1/2 cup butter or extra-virgin olive oil</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">1 1/2 cups (more or less) water</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">a small pinch of baking soda</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">2 cups grated Parmesan (or Pecorino cheese if you prefer)</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">1 cup diced bacon if you like</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Put the water pot on fire, meanwhile slice onions very thin, put them in a pan with the grease of your choice on low fire.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Add the pinch of baking soda, stir well and add water enough to let the onions simmer.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Keep the fire low, onions must melt, not get brown.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">You must end up with a sort of onion cream.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">In another skillet you can crisp bacon cubes then you can add them to onions and mix: taste and if necessary add salt (and pepper if you like).</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Drain your bucatini, save half a cup of cooking water, add it to onions after you poured in bucatini.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Add grated Parmesan and mix well and quickly on fire for a couple of minutes.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Serve this dish hot.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Have a nice meal!! :)</span>claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com2tag:blogger.com,1999:blog-1797583282514145835.post-20496494744413970642013-02-17T14:24:00.000-08:002013-02-17T14:25:45.377-08:00Sicilian cupcakes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R-SDqU0uPTaJbUUY8AyRFBTEoDS7nnayxaBBP3wDwZuNdDEoh1ULesG-v6cIwd6zjoNZVa-zUNbTKHDh7-KTqYndmcGD635Ma_zb4OD1AA8CyRv9BnyZcgYFXLWbaQAjV2XKlg9Krb2a/s1600/cupcakesicilia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R-SDqU0uPTaJbUUY8AyRFBTEoDS7nnayxaBBP3wDwZuNdDEoh1ULesG-v6cIwd6zjoNZVa-zUNbTKHDh7-KTqYndmcGD635Ma_zb4OD1AA8CyRv9BnyZcgYFXLWbaQAjV2XKlg9Krb2a/s320/cupcakesicilia.JPG" width="320" /></a></div>
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I<span style="font-family: Georgia, Times New Roman, serif;">'m up to something on my Italian site: a "cupcakes project".</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It's sort of challenge (with myself and contribution from friends and fans) to create twenty different cupcakes, each one to match one of the Regions of Italy for ingredients and traditions.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Probably you can't name many of these Regions, I can recall some of them to your memory: Tuscany, Lombardy, Liguria and Sicily are the most famous among foreigners I think.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I don't want to post all the cupcakes I'm going to make because it will be difficult for you to find all the ingredients but I made Sicilian ones thinking of Sicilian cannoli which are quite famous worldwide then I thought you would like to try them.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">With this recipe you'll have 8 cupcakes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup all purpose flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup almond flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbs Marsala wine (if you like)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup granulated sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ts baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup melted butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pinch of salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 tbs candied orange</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">milk as needed to make the dough creamy</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Frosting:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1+1/2 cup fresh ricotta cheese</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup icing sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup dark chocolate chips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8 candied cherries</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Finely chop the candied orange, mix all the dry ingredients then add egg, butter, Marsala and milk enough to make the dough creamy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fill the muffin pan and bake for 10-15 minutes at 350 F°.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Beat ricotta cheese with sugar with an elettric mixer untill fluffy then add chocolate chips and mix with a spoon.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you want to use a sac-a-poche to spread the icing be sure to use a tip large enough to let the chocolate pass.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Yes I did the mistake if you're asking...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I had to cut the sac-a-poche and I had to use it without tip (you can see it from the photo...)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add a candied cherry on top to decorate.</span></div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com2tag:blogger.com,1999:blog-1797583282514145835.post-52038602649314364052013-01-21T07:13:00.000-08:002013-01-21T07:17:19.385-08:00Condensed milk cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jIHBsHWsOH8r1Ekvt3T-IAsPS6crMHetbhhdU6LvMpE85j9zlUsmr_AIkPmq30RldMfujb1BAt7S21r2jXNILK2ytf2risOJqxwwwXNUsADhdsYXK9eKbuOH6l4qqHmzQPuFRg350GJb/s1600/tortalattecondensato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jIHBsHWsOH8r1Ekvt3T-IAsPS6crMHetbhhdU6LvMpE85j9zlUsmr_AIkPmq30RldMfujb1BAt7S21r2jXNILK2ytf2risOJqxwwwXNUsADhdsYXK9eKbuOH6l4qqHmzQPuFRg350GJb/s400/tortalattecondensato.JPG" width="400" /></a></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">I found this recipe <a href="http://drolacooks.blogspot.de/2013/01/condensed-milk-cake-kondensmilch-kuchen.html" target="_blank">HERE</a>, it's easy and really quick, I've just added a step beating whites untill firm.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">It's good for breakfast or tea time, you can try it with different kind of flours like chestnut flour or buckwheat to find new tastes and consistences.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: white; line-height: 18px;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">1 can condensed and sweetened milk (400 gm)</span></span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">4 Eggs</span></span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1 cup Flour </span></span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1/2 Teaspoon Baking powder</span></span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1/2 cup melted Butter + some to grease the pan</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Brush the cake pan with butter, mix all the ingredients in a bowl except egg whites: you have to whip them untill firm then mix them with the rest of the dough.</span></span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Pour in the cake pan then bake in preheated oven ( 175 F°) for abo</span></span><span style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">ut 30-40 minutes.</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">You can fill it with marmelade, jam or chocolate cream.</span></span>claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-32949425906000027422013-01-10T14:14:00.000-08:002013-01-10T14:14:03.515-08:00Artusi's stew.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-SDANm-S0YlMk41uCcn3Y5_zf4SWzcnjwAuLa_fsm931_c9NsKnqTz3rts3VchIDP6auL2SbihA5UHZEuQANjc3nHfAI2M3sRCcVXMWWBodnzGOreGqVYvZDIqcOG889DdAWvjXslrfB/s1600/manzocalifornia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-SDANm-S0YlMk41uCcn3Y5_zf4SWzcnjwAuLa_fsm931_c9NsKnqTz3rts3VchIDP6auL2SbihA5UHZEuQANjc3nHfAI2M3sRCcVXMWWBodnzGOreGqVYvZDIqcOG889DdAWvjXslrfB/s320/manzocalifornia.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is a revisited recipe from Pellegrino Artusi's main opera " <i style="background-color: white; line-height: 19.200000762939453px;"><a href="http://it.wikipedia.org/wiki/La_Scienza_in_cucina_e_l%27Arte_di_mangiar_bene" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: initial;" title="La Scienza in cucina e l'Arte di mangiar bene">La Scienza in cucina e l'Arte di mangiar bene</a>", </i>1891 ( " Kitchen science and the art of good eating"). Artusi has been the first to try to write down and classify the Italian cooking tradition, he was born and raised in Forlimpopoli, not far from Rimini and Bologna, where I live and his contribution is still very cherished.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you want to know more about Artusi you can click <a href="http://www.pellegrinoartusi.it/en/pellegrino-artusi/" target="_blank">HERE</a> to learn more (in English or French) about him, about the Artusi foundation, Artusi's feast and prizes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe comes from the recipe number 300 of the book quoted, I did it for the New Year's eve and we enjoyed a lot with oven-baked potatoes.</span></div>
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Serves 4.</div>
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21 oz. beef (Shoulder clod or any stew cut)</div>
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1 onion</div>
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1 branch of celery</div>
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1 carrot</div>
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<br /></div>
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1/2 cup white vinegar </div>
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<br /></div>
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1 cup extra-virgin olive oil</div>
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<br /></div>
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2 gal. vegetable broth (made with 1/2 onion, 1 carrot, 1 courgette, 1 celery branch, 1 bayleaf)</div>
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10.5 oz. fresh milk cream</div>
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salt and pepper</div>
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Dice the vegetables and put them in a pot with oil, let them golden and blend with vinegar then add the meat salted and sprinkled with pepper.</div>
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Let the meat colour on each side then add some broth and milk cream, cover with a lid then let it simmer for a couple of hours.</div>
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If needed add some broth.</div>
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When the meat is ready take it off the pan and whisk the sauce untill smooth.</div>
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Slice the beef and serve hot with the sauce on.</div>
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<br /></div>
<br />claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-18228397634297463242012-12-12T13:14:00.000-08:002012-12-12T13:14:41.442-08:00Spiced white hot chocolate.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyvetmtB5plbmEo0_6esgdTG7OoTZh5buQMrco1Zdf0xKaIohuazp80rwDIbi2vuqxNT7IdLt6G4jlsQ3B-d06_NzCZEcz1MA5h_R6QZw438abEgeKLjgPUnRSusDd8v6Ilz-ucVZPwkNi/s1600/P1040345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyvetmtB5plbmEo0_6esgdTG7OoTZh5buQMrco1Zdf0xKaIohuazp80rwDIbi2vuqxNT7IdLt6G4jlsQ3B-d06_NzCZEcz1MA5h_R6QZw438abEgeKLjgPUnRSusDd8v6Ilz-ucVZPwkNi/s400/P1040345.JPG" width="400" /></a></div>
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Yes I've decided to indulge in one more seasonal treat...Hot chocolate.</div>
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It's delicious in every shape and flavour but the version I created to appraise a wonderful saffron from Sardinia called <a href="http://www.zafferanodisangavino.it/" target="_blank">San Gavino</a> have that special flair that make you say "let's do this again".</div>
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My hubby doesn't like saffron very much, he usually can just stand it into a risotto alla milanese but I swear he drank two cups of this chocolate and asked for more.</div>
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For 2 plenty servings:</div>
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</div>
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1 cup white chocolate chips</div>
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</div>
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1 cup heavy cream</div>
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</div>
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4 cups half-and-half</div>
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</div>
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1 bag saffron powder</div>
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</div>
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a big pinch of ground ginger</div>
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</div>
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few saffron pistils to decorate if you have</div>
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</div>
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In saucepan over low heat, combine white chocolate chips and heavy cream. </div>
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Stir continuously until white chocolate chips have completely melted. </div>
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Stir in the half-and-half and stir until thick then add the saffron powder and mix very well.</div>
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Pour into cups, sprinkle a pinch of ground ginger on top (as much as you like) and few saffron pistils to decorate.</div>
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Serve with dark chocolate cookies and enjoy you holidays!</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-15061019283735613872012-12-07T05:23:00.000-08:002012-12-07T05:23:41.601-08:00Salted caramel toffee.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjho1Dkthpu_p4ARoswB_VuCgK0y7_TratPO8ogWQyG2wzEOEGGp_FXENfQRx2OrLZiEr4Ed_UxRgyi3RJSgvE_mxeAjc6TqOHBIppnWItiqahpCL6cKtarcWQ4cmlACIvYZAw_yDw67lgs/s1600/P1040349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjho1Dkthpu_p4ARoswB_VuCgK0y7_TratPO8ogWQyG2wzEOEGGp_FXENfQRx2OrLZiEr4Ed_UxRgyi3RJSgvE_mxeAjc6TqOHBIppnWItiqahpCL6cKtarcWQ4cmlACIvYZAw_yDw67lgs/s320/P1040349.JPG" width="320" /></a></div>
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<br />
A nice, quick and easy treat for the incoming holidays.<br />
You just have to wrap each candy into clingfilm or tin foil.<br />
If you leave them free they stick to each other.<br />
You can pur them into chocolate molds or into a baking pan (if so cut them into squares when they're cold).<br />
With this recipe you'll have about 30 toffees the size of a chocolate.<br />
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2/3 cup granulated or raw sugar (I used raw, Muscovado)<br />
<br />
4.5 oz. fresh milk cream<br />
<br />
0.7 oz. honey or corn syrup ( I used honey)<br />
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1.4 oz. butter<br />
<br />
vanilla flavour<br />
<br />
2 teaspoon fleur de sel<br />
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Put all the ingredients in a saucepan but a teaspoon of salt (sprinkle this one on the bottom of the pan/moulds).<br />
Let it simmer on low fire untill you have a sticky mixture then try to pour a drop of caramel into a glass of cold water: if it melts you have to cook it more, if it forms a gummy drop it's ready.<br />
Pour the liquid caramel into moulds then let it cold, you can store the moulds into the fridge, the candies will be hard and easy to be wrapped into film.<br />
Then store in an airtight box.<br />
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com3tag:blogger.com,1999:blog-1797583282514145835.post-62341129148196212632012-11-12T13:13:00.000-08:002012-11-12T13:13:29.809-08:00Potato gnocchi with leeks and blue cheese fondue.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yTMUAcqPrPLKrVEXNSaoPvR2THF-Kb3AvAwgd_tQq8bgLzZIO3xbD9jxNpdbhYdPEZ2fQt5zitwpHo1S0eFIP2qYp_TnXsg3g5mCCh0FIL3YwiCx9z-yJl5lcipUGv7FVIjlkwXrC1ab/s1600/P1040153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yTMUAcqPrPLKrVEXNSaoPvR2THF-Kb3AvAwgd_tQq8bgLzZIO3xbD9jxNpdbhYdPEZ2fQt5zitwpHo1S0eFIP2qYp_TnXsg3g5mCCh0FIL3YwiCx9z-yJl5lcipUGv7FVIjlkwXrC1ab/s400/P1040153.JPG" width="400" /></a></div>
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Yesterday I spent the day visiting a big fair in Santarcangelo di Romagna: many many sellers, clothes, home clothing, underwear and...Food.</div>
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Food, food, food with producer from the whole country, from Trentino Alto Adige (North of Italy) to Sicily (the deep South) with great cheeses, breads, sweets, meats...</div>
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As usual I bought some fresh black truffles then I found a producer from Vallecamonica ( near Brescia, Lombardia) with some cheeses...</div>
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They were so smelly and tasted sooo good I had to bought them!</div>
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I had a Fatuli' (smoked goat cheese) and a Blu di capra ( blue cheese half goat milk half cow).</div>
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I used the last one to make this recipe, I don't think you can find it easily outside Italy but you can use Gorgonzola cheese or a blue cheese.</div>
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</div>
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2 servings:</div>
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</div>
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1 medium leek</div>
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</div>
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14 oz. potato gnocchi</div>
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</div>
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1 tablespoon butter</div>
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</div>
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2.5 oz. blue cheese your choice</div>
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</div>
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Put on stove a big pot full of water, bring it to boil then add a pinch of salt.</div>
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In a large pan put butter and finely sliced leek, let it golden, add a little water if needed.</div>
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When the leek is soft turn off fire and add the blue cheese in little dices, cover with a lid.</div>
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Cook the gnocchi into the boiling water then drain them and pour in the pan.</div>
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Pan-fry for a minute, be careful not to broke gnocchi then serve hot.</div>
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With my blu di capra I didn't add any salt to the sauce, it depends on taste so try it before seasoning your gnocchi!</div>
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Serve hot.</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com3tag:blogger.com,1999:blog-1797583282514145835.post-57323823253227733852012-10-30T13:31:00.000-07:002012-10-30T13:31:42.626-07:00Salone del gusto 2012, Turin.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZcILShsOI3pEvS4AVvWl5iMZs2E3WJRjTPvYKrpkJ3-j2hwGz765JvByvV9LXOvV5gnNAype_t2pCSTUS-Dim3I0OiqKL58RNHWIz8XrOHe4cc6Os5K5dYa0pRwOVJMI1HZ9FqvYyifu/s1600/acetaiacla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZcILShsOI3pEvS4AVvWl5iMZs2E3WJRjTPvYKrpkJ3-j2hwGz765JvByvV9LXOvV5gnNAype_t2pCSTUS-Dim3I0OiqKL58RNHWIz8XrOHe4cc6Os5K5dYa0pRwOVJMI1HZ9FqvYyifu/s320/acetaiacla.jpg" width="320" /></a></div>
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I had so much fun attending this important food-related event, I've been so lucky to enjoy the perfect organization of tastings and cooking shows made by<a href="http://www.pastagarofalo.it/us/"> </a><a href="http://www.pastagarofalo.it/us/">Pasta Garofalo</a> and the breakfast workshop at <a href="http://www.lavazza.com/corporate/opencms/en/index.html">Lavazza training center</a>.</div>
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I met some beloved food-blogger from my country and many food-lovers from different countries, I introduced, with a producer from <a href="http://www.acetaiadelcristo.it/html/english/company_congratulations.htm">Acetaia del Cristo</a>, the great tradition and taste of traditional balsamic vinegar from Modena and I bought some thigs I've never seen before like beer jelly (a great treat with cheeses, sweet breads and others), hops' cream ( to make bruschetta or to season pasta), wild roses' ketchup (it's fantastic!) and I've tasted so many nice typical food presided over by<a href="http://www.slowfood.com/"> Slowfood</a>.</div>
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I really hope to repeat soon an experience like this, can't say how grateful I am to all the people who made all this possible.</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-42751010958761934802012-10-13T13:12:00.001-07:002012-10-13T13:12:13.952-07:00Pumpking hot soup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3ESMQ9M-xV9Vwiv616lkcyatgFH8QeBMqekTSUw0_RBwJJAnasaDM7JjiZ3uTs_QNEAChEtZfGUI3uqtWSes7O1t46MO5vDY12TuCKrHliZtAiigvSZF4ntaGIhJjmJgVtjy4waduhyT/s1600/P1030884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3ESMQ9M-xV9Vwiv616lkcyatgFH8QeBMqekTSUw0_RBwJJAnasaDM7JjiZ3uTs_QNEAChEtZfGUI3uqtWSes7O1t46MO5vDY12TuCKrHliZtAiigvSZF4ntaGIhJjmJgVtjy4waduhyT/s320/P1030884.JPG" width="320" /></a></div>
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This is a great treat for the incoming season: it's easy and smooth, it's light but you can enrich it with bacon or cheese or whatever you like.</div>
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I made it for two-three persons, I added some bacon and a slice of fatty cow cheese 'cause I had some leftovers in the fridge but you can toast some country bread or add any spice or herb you like.</div>
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</div>
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3 medium potatoes</div>
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</div>
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12 oz. pumpkin pulp</div>
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</div>
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2 shallots</div>
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</div>
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2 tbspoons extra virgin olive oil</div>
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</div>
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salt & pepper to taste</div>
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</div>
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Dice the shallots and stirfry them in a pot with olive oil, add diced potatoes and diced pumpkin.</div>
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Mix a little and add a 2-3 cups of water and let it simmer untill the vegetables are tender.</div>
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Add salt and pepper and the spices you like then blend untill smooth.</div>
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You can choose the thickness of the soup adding more or less water but pay attention to add water enough to cook the vegetables completely!</div>
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I always prefer thick soups as you can see in the photo. :)</div>
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Serve hot or warm alone or with something you like as cheese and/or bacon.</div>
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A nice Italian touch?</div>
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Add once the soup is in the serving dish a small amount of good and thick balsamic vinegar, its taste is great with pumpkin.</div>
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I usually don't specify what kind of herbs/spices I use, this is because I usually use an aromatic salt called in Bolognese vernacular "salarol" that's made of sea salt, pepper, garlic, rosemary, sage and more.</div>
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Maybe I'll give you the recipe one day. ;)</div>
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claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-53613956059782399682012-09-24T09:13:00.000-07:002012-09-24T09:13:00.669-07:00Parma ham layered cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBh2J0nqZjsZzBcjrDbSTLTAhZjXSesTh7QZZ976-symBluF9NeN82UXXhwzrSig1ENF2HxqTLfo9j9wzgGiYr8My8QXBte5Q_VIUv3EP1-I_ngd8IS8H1iuly7sw9JTtQtQhl90PT79bz/s1600/millefoglieprosciutto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBh2J0nqZjsZzBcjrDbSTLTAhZjXSesTh7QZZ976-symBluF9NeN82UXXhwzrSig1ENF2HxqTLfo9j9wzgGiYr8My8QXBte5Q_VIUv3EP1-I_ngd8IS8H1iuly7sw9JTtQtQhl90PT79bz/s400/millefoglieprosciutto.JPG" width="400" /></a></div>
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</div>
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It's a great appetizer I discovered in a historical gourmet shop in Bologna called Tamburini.</div>
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You can learn more about all the great things they sell <a href="http://www.tamburini.com/">HERE</a> , it's a place where I often buy something for dinner when I spent my saturday in Bologna's downtown and sometimes I also stop there for luch because it's truly worth a stop if you want to try real bolognese cooking at a fair price.</div>
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For this recipe I don't want to give you measures because I do it using the scientific method "a little of this, a little of that"; I'm sure you can follow this method too :D</div>
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</div>
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Parma ham in thin slices</div>
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</div>
<div style="text-align: justify;">
green salad</div>
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</div>
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arugula</div>
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</div>
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processed cheese slices or cheese in thin slices</div>
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</div>
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black truffle sauce or mayo and black truffle</div>
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</div>
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In a pan or on a dish make a layer of ham, put on top black truffle sauce or some mayo plus some truffle then green salad and arugola in small pieces.</div>
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Make another ham layer then add the cheese slices, add some more truffle sauce or truffle mayo another green salad and arugola.</div>
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End with a last layer of Parma ham.</div>
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Let it set for a couple of hour into the fridge covered with clingfilm to let the tastes combine together and serve in small squares of about 1.5X1.5 inches.</div>
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If you have a pizza slicer you can use it to make squares, if not use a very sharp knife.</div>
claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com1tag:blogger.com,1999:blog-1797583282514145835.post-36777245112864648042012-09-11T04:52:00.000-07:002012-09-11T04:52:07.192-07:00Skinny Bolognese sauce.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zBhCbSkqDHT-GpBDz__FIE2ezY2IgCIgWmSJlMI3xYlaDOnidMycMRKupwBkZHSkSpSQmuLo2M6SOMy83fxDyCB_ZM-XlXx6mV0pUfvZ6oNhnagq5mnl2lp6nFJfDqce7GEdoFBi-Sdx/s1600/P1030684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zBhCbSkqDHT-GpBDz__FIE2ezY2IgCIgWmSJlMI3xYlaDOnidMycMRKupwBkZHSkSpSQmuLo2M6SOMy83fxDyCB_ZM-XlXx6mV0pUfvZ6oNhnagq5mnl2lp6nFJfDqce7GEdoFBi-Sdx/s400/P1030684.JPG" width="400" /></a></div>
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</div>
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Usually skinny means "not as good as the original version": here I can't say this sauce is great as a well done Bolognese with all the fats, the sausage, the vegetables stirfried and so on but it's quite tasty and really skinny and ideal if you are on a diet, if you have digestive problems, if you have a toddler with a passion for pasta with Bolognese and you don't want to overload him/her with fats.</div>
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This is my toddler's choice and he's a gourmet ;)</div>
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You can cook it while you cook your pasta, no need to make it hours in advace or cook it for hours.</div>
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You can freeze it in small portion and defrost it room temperature or into the microwave.</div>
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</div>
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Serving 2:</div>
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</div>
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a cup of veal minced meat (or beef or skinny pork meat)</div>
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</div>
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1/2 cup skimmed milk</div>
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</div>
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salt and pepper to taste</div>
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</div>
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a sprinkle of dried garlic</div>
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</div>
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1/2 cup tomato sauce</div>
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</div>
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Put minced meat in a pan over medium heat and crush it with a fork, add milk and crush again untill the meat is evenly hulled.</div>
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Add garlic if you like then salt and pepper and tomato.</div>
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Stir well and put a lid on the pan, turn the heat to low and cook untill your pasta is ready.</div>
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You can complete your dish with a little extra virgin olive oil and a sprinkle of grated Parmesan.</div>
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claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0tag:blogger.com,1999:blog-1797583282514145835.post-34480507267655440002012-09-05T05:12:00.001-07:002012-09-05T05:12:45.408-07:00Pork loin with shallots and balsamic vinegar glaze.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrDI_Beor6YvWqlxhn-DrXix1IEvrVvAwXBVr3b5hBH_yfL2pKcNOTCMrbc1vPv6D-fBUDj9XGt8lLyz-CFFUr7CAw3MdFpvC3xqhG3uTRnMu5oBpfpVkFEEJ3b9rProsDCvt5wL0kWoD/s1600/P1030665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrDI_Beor6YvWqlxhn-DrXix1IEvrVvAwXBVr3b5hBH_yfL2pKcNOTCMrbc1vPv6D-fBUDj9XGt8lLyz-CFFUr7CAw3MdFpvC3xqhG3uTRnMu5oBpfpVkFEEJ3b9rProsDCvt5wL0kWoD/s400/P1030665.JPG" width="400" /></a></div>
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Good good recipe, even really quick if you use a pressure-cook pot.</div>
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I use pressure-cook pot to shortcut some long recipes like bolognese sauce, roasts, minestrone soups and to steam-cook vegetables like potadoes or fennels.</div>
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It's time-saving and a really healty way to cook, it's easy to use just need a little bit of attention ;)</div>
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</div>
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4-6 serving:</div>
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</div>
<div style="text-align: justify;">
7 medium shallots</div>
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</div>
<div style="text-align: justify;">
1/4 cup balsamic vinegar </div>
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</div>
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salt & pepper</div>
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</div>
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1 garlic clove</div>
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</div>
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4 tablespoons extra virgin olive oil</div>
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</div>
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1 and 1/2 pound pork loin</div>
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</div>
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1 cup water</div>
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</div>
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In the pressure-cook pot or in a plain pot pour oil and add the garlic clove, turn on the fire then add the meat and let it brown on every side.</div>
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Add the sliced shallots and let them golden with the meat then pour vinegar, pepper and salt.</div>
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Cook on medium heat for a couple of minutes then add water then close the pressure-cook pot, put the heat on maximum untill it whistle then turn heat to low and cook for about 15 minutes.</div>
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If you use a plain pot add water and close with a lid, turn fire to low and cook untill ready.</div>
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When the meat is done take it off the pot and if the sauce is too loose turn heat on and let it reduce untill it's tick like a glaze.</div>
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Slice the meat when it's cold then re-heat with sauce and serve with a good potato mash.</div>
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claudiahttp://www.blogger.com/profile/02192797480762899561noreply@blogger.com0