tag:blogger.com,1999:blog-65951280243715119002024-03-13T16:59:55.675+01:00Foodie in TranslationAnonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.comBlogger449125tag:blogger.com,1999:blog-6595128024371511900.post-91257069262118994242017-06-07T14:33:00.000+02:002017-06-07T14:33:22.171+02:00Ci trasferiamo!!! - We are moving!!!<div class="it_div">
Alla fine ci siamo.<br />
Il momento tanto atteso è arrivato.<br />
Sicuramente avete visto che negli ultimi tempi sono stata un po' latitante e vi avevo detto che c'erano dei lavori in corso.<br />
Ecco, oggi posso svelarvi l'arcano :D<br />
Ci trasferiamo in un sito tutto nuovo!<br />
Se devo essere sincera, un po' mi dispiace, perché qui ho passato quasi due anni e mezzo e ci sono tanti ricordi legati alle ricette e al periodo trascorso al caldo nell'estremo sud dell'Europa...<br />
Ma al tempo stesso mi sento elettrizzata perché mi trovo a fronteggiare una nuova sfida che potrebbe portare verso nuove opportunità e prospettive.<br />
E poi, in fin dei conti questo non è mica un addio!<br />
È un invito a venire a trovarmi qui, nel nostro nuovo blog, con una nuova grafica e sempre con tante ricette semplici e gustose:</div>
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It's time, finally!<br />
At last the long-awaited moment is arrived!<br />
You have seen for sure that lately I was publising very few articles and I told you there were some work in progress and some big news.<br />
Well, now I can tell you what it is :D<br />
I am moving to a brand new site!<br />
I have to admit, I am a bit sad in leaving this blog. I spent here almost 2 years and a half and there are a lot of memories which are tied to the recipes and to my life in the extreme south of the Europe...<br />
Meanwhile I am very excited for this new adventure.<br />
But this is not a goodbye, not at all!<br />
I am inviting you to visit my brand new site, with a new design and always a lot of simple and tasty recipes:
<br />
<br />
http://foodieintranslation.com<br />
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<br />
Vi aspetto!!<br />
Baci, baci, ma soprattutto...</div>
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I am waiting for you!!<br />
Kisses and...</div>
<br />
Bon Appétit!!<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-50289273530885730302017-05-24T18:43:00.002+02:002017-05-24T18:44:30.709+02:00Bruschetta di fegatini e indivia - Chicken liver and endive bruschetta<h3>
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Benvenuti tra <i>les Ch'tis</i>!</div>
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Benvenuti (Welcome) among <i>les Ch'tis</i>!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHF6n5ocP5JLRuPcz6wID2JUerWJY7xoisKhlVAsCROJPhkShasLskGnx6CCNGr47NrTaHNXl0umdpcWd0WchWVuyeQOQqM9D2QCULhDby3GeUVlaFvxppGJDj-qUdes_z3nY2VIoAaE6/s1600/IMG_1159%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bruschetta di fegatini e indivia - Chicken liver and endive bruschetta" border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHF6n5ocP5JLRuPcz6wID2JUerWJY7xoisKhlVAsCROJPhkShasLskGnx6CCNGr47NrTaHNXl0umdpcWd0WchWVuyeQOQqM9D2QCULhDby3GeUVlaFvxppGJDj-qUdes_z3nY2VIoAaE6/s640/IMG_1159%252Bp.jpg" title="Bruschetta di fegatini e indivia - Chicken liver and endive bruschetta" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruschetta di fegatini e indivia - Chicken liver and endive bruschetta</td></tr>
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<div class="it_div">
La ricetta di oggi è un mix tra due cucine: quella italiana e quella francese.<br />
Ho usato ingredienti tipici della cultura italiana e ho aggiunto un tocco <i>Ch'ti</i>, ossia del nord della Francia.<br />
L'unione di fegatini di pollo, pane, pomodori secchi e indivia belga ha creato questo antipasto molto gustoso e particolare che unisce tradizioni differenti.<br />
La cucina è così: unire per creare nuove armonie!! 😉<br />
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<b><i>Bruschetta di fegativi e indivia</i></b><br />
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Ingredienti<br />
<br />
fegatini di pollo<br />
buccia di limone<br />
1/2 bicchiere di vino rosso<br />
1 indivia<br />
pomodori secchi<br />
fette di pane di semola<br />
olio evo<br />
sale<br />
pepe</div>
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</div>
<div class="en_div">
Today's recipe is a mix of Italian and French cuisines.<br />
I used some typical Italian ingredients while adding a touch of <i>Ch'ti</i>, that is the northern part of France.<br />
Chicken liver, bread, dried tomatoes and endive made this tasty and unusual starter.<br />
This is the magic of cooking: combine and create new harmonies!! 😉<br />
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<b><i>Chicken liver and endive bruschetta</i></b><br />
<br />
Ingredients<br />
<br />
chicken liver<br />
lemon skin<br />
1/2 glass of red wine<br />
1 endive<br />
dried tomato<br />
slices of durum bread<br />
extra-virgin olive oil<br />
salt<br />
pepper</div>
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Tritiamo il fegato e mettiamo a marinare in una ciotola con la buccia del limone, il vino, il sale e il pepe.<br />
Mettiamo in frigo e lasciamo riposare per almeno un'ora.</div>
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Mince the liver and marinate it in a bowl with lemon skin, wine, salt and pepper.<br />
Put into the fridge and let it rest for at least one hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULSRpIaVY83xQDBwrj7l7ViPn8d11quFfka5qrOAP6aKX1j2dq_nrff9wpYcoi5Cmp9DzdimmOntHbbITLh9bAOLa0rqoa_lqR0cpkGlDhSjdYW-OUERVKb3vEn9G27oAUcbdfBk62bwb/s1600/20170522_180425%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="384" data-original-width="640" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULSRpIaVY83xQDBwrj7l7ViPn8d11quFfka5qrOAP6aKX1j2dq_nrff9wpYcoi5Cmp9DzdimmOntHbbITLh9bAOLa0rqoa_lqR0cpkGlDhSjdYW-OUERVKb3vEn9G27oAUcbdfBk62bwb/s640/20170522_180425%252Bp.jpg" width="640" /></a></div>
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Togliamo il fegato dal frigo e cuociamolo per una decina di minuti a fuoco medio-alto.</div>
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Remove the liver from the fridge and cook it at medium-high heat for 10 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIAXAUALdUivy0j4ytpWiNWe3TDN4nnbW6Rc6kI6qUEc90rtCY8HT4Zv4oswIYH_-o8SSFV7K_Dsabi3ghUgLj0YQ5QXbIFHPuqpzzglbPVpOoHoB1fL7MEF383AsfHjT7vPI-XW67hiK/s1600/IMG_1150%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIAXAUALdUivy0j4ytpWiNWe3TDN4nnbW6Rc6kI6qUEc90rtCY8HT4Zv4oswIYH_-o8SSFV7K_Dsabi3ghUgLj0YQ5QXbIFHPuqpzzglbPVpOoHoB1fL7MEF383AsfHjT7vPI-XW67hiK/s640/IMG_1150%252Bp.jpg" width="640" /></a></div>
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Mettiamo da parte il fegato, tagliamo l'indivia e facciamola saltare nella stessa padella per una decina di minuti.</div>
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Put the liver aside, slice the endive and cook it in the same pan for about 10 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtElbacbPrxELuyinPQDGGp6FHDa25v0v-qvDnRdHFZwC-7l25W-pz2cDUaFoG5BKBnPZ3tx_OqCezbs16ItI3dPriJ987s04UpYvpMXlXo3EsboKiAU6rW0mEPA22F69f0jDquLsty0ds/s1600/IMG_1165%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtElbacbPrxELuyinPQDGGp6FHDa25v0v-qvDnRdHFZwC-7l25W-pz2cDUaFoG5BKBnPZ3tx_OqCezbs16ItI3dPriJ987s04UpYvpMXlXo3EsboKiAU6rW0mEPA22F69f0jDquLsty0ds/s640/IMG_1165%252Bp.jpg" width="480" /></a></div>
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Prendiamo il pane, disponiamo sopra il fegato e l'indivia.</div>
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Take the bread, dispose the liver and the endive on top of it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZapyuC_YXqrWUtdF5jyOL88kBpvffz_JfWE1Zm-iqcr_eojEp5d82j3rN9wvVSeqy-PERbrE0hJ4_r415vkdj3cbYvjcfpuU-yaOSk5RUQ29Req9nq5ezX8PnYSHBwzkDYXUGmqgc16Xn/s1600/IMG_1164%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZapyuC_YXqrWUtdF5jyOL88kBpvffz_JfWE1Zm-iqcr_eojEp5d82j3rN9wvVSeqy-PERbrE0hJ4_r415vkdj3cbYvjcfpuU-yaOSk5RUQ29Req9nq5ezX8PnYSHBwzkDYXUGmqgc16Xn/s640/IMG_1164%252Bp.jpg" width="480" /></a></div>
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Spolveriamo le bruschette con dei pomodori secchi tritati, un filo d'olio, sale, pepe e portiamo in tavola!</div>
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Season the bruschette with minced dried tomato, olive oil, salt, pepper and serve them!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJ6uoQ3xkw_h87noJcfJIi4E5-cOCS13lWCdc-2p2m3m5nrzSmxVJf63f6ZzNqtK6mwrCfBNrE5akNbG4zGwGJ1QjLadkl2m6Tk8tIOlTQD7t735yQcyO5_iF6cK0SYspTnid4ln7kOmn/s1600/IMG_1161%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJ6uoQ3xkw_h87noJcfJIi4E5-cOCS13lWCdc-2p2m3m5nrzSmxVJf63f6ZzNqtK6mwrCfBNrE5akNbG4zGwGJ1QjLadkl2m6Tk8tIOlTQD7t735yQcyO5_iF6cK0SYspTnid4ln7kOmn/s640/IMG_1161%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Bon Appétit!!
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Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com3tag:blogger.com,1999:blog-6595128024371511900.post-90354923271114859842017-05-22T14:12:00.000+02:002017-05-23T16:19:04.249+02:00La Rubrica del Lunedì: Pizza con spinaci e prosciutto - Monday's page: Pizza with spinach and Parma ham<h3>
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Lavori in corso!!</div>
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Work in progress!!</div>
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</h3>
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<tr><td style="text-align: center;"><img alt="La Rubrica del Lunedì: Pizza con spinaci e prosciutto - Monday's page: Pizza with spinach and Parma ham" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Xl8tACMcmTVpn3CHNc6Isoc6YPUNRskfpIt7XGnz_bDwPPwd-x12NLjcmsPMWke2D8-J3AAt6t5sKJpMis7L2JRUyv0tXV4Q8aCKjhoG9P3HDDeBS_JLSBT0Gx4uQnMIY_M4elpweYaC/s640/IMG_0275%252Bp.jpg" style="margin-left: auto; margin-right: auto;" title="La Rubrica del Lunedì: Pizza con spinaci e prosciutto - Monday's page: Pizza with spinach and Parma ham" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Rubrica del Lunedì: Pizza con spinaci e prosciutto - Monday's page: Pizza with spinach and Parma ham</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Xl8tACMcmTVpn3CHNc6Isoc6YPUNRskfpIt7XGnz_bDwPPwd-x12NLjcmsPMWke2D8-J3AAt6t5sKJpMis7L2JRUyv0tXV4Q8aCKjhoG9P3HDDeBS_JLSBT0Gx4uQnMIY_M4elpweYaC/s1600/IMG_0275%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="goog_327673648"></span><span id="goog_327673649"></span></a></div>
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In questo periodo sembra che il tempo non basti mai.<br />
Ci sono grandi novità in arrivo e i lavori procedono abbastanza spediti.<br />
Non sarebbe male trasformarsi nella dea Kalì, quella con tante mani per intenderci, ma dato che non hanno ancora trovato la maniera di farlo, ultimamente cucino sempre cose ultra semplici e decisamente poco bloggistiche!! 😁<br />
Ogni tanto però bisogna ritornare alle amate abitudini culinarie: trascorrere l'intero pomeriggio intorno ai fornelli. 😉<br />
Per la pizza... questo e altro!! 😁<br />
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<div style="text-align: center;">
<b><i>Pizza con spinaci e prosciutto</i></b><br />
<br />
Ingredienti<br />
<br />
1 impasto per pizza con farina integrale<br />
100g spinaci freschi<br />
prosciutto crudo<br />
2-3 cucchiai di crème fraîche<br />
1/2 mozzarella<br />
raclette<br />
olio evo<br />
sale</div>
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</div>
<div class="en_div">
It seems to me that 24 hours per day are not enough in this period.<br />
I am working really hard, because there is something big on the horizon...<br />
It wouldn't be bad transforming myself into a Dea Kali, with all those arms, but, since it's still impossible, the only solution seems to be cooking something really quick!! 😁<br />
But, sometimes, you need to go back to your culinary habits: spending all the afternoon into the kitchen. 😉<br />
Moreover, making pizza... it's worth the troubles!! 😁<br />
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<div style="text-align: center;">
<b><i>Pizza with spinach and Parma ham</i></b><br />
<br />
Ingredients<br />
<br />
1 whole-wheat pizza dough<br />
100g fresh spinaches<br />
Parma ham<br />
2-3 tablespoon of crème fraîche<br />
1/2 mozzarella cheese<br />
raclette cheese<br />
extra-virgin olive oil<br />
salt</div>
<hr />
</div>
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<div class="it_div">
Stendiamo l'impasto in una teglia ricoperta di carta forno, condiamo con sale e olio e lasciamo lievitare un'ora.</div>
<div class="en_div">
Roll out the dough in a baking pan lined with parchment, season with salt, drizzle with olive oil and let it rise for one hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptDEMtbH0GoDA-Ah4Rpma_5ZVGVd7sFObdGtD-bud-1kTN-GotbjrCJt0mIoOYNYO0iUEql3jqH0WQBU-ty_nBoULqrwkor5OvuFY76-UGN3Mh9Ji5sKvCaGnqoNfTYmmGneSDcEpQqXj/s1600/20160515_183829%25280%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptDEMtbH0GoDA-Ah4Rpma_5ZVGVd7sFObdGtD-bud-1kTN-GotbjrCJt0mIoOYNYO0iUEql3jqH0WQBU-ty_nBoULqrwkor5OvuFY76-UGN3Mh9Ji5sKvCaGnqoNfTYmmGneSDcEpQqXj/s640/20160515_183829%25280%2529.jpg" width="640" /></a></div>
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<div class="it_div">
Nel frattempo laviamo e saltiamo gli spinaci in padella per una decina di minuti, finché non si ammorbidiscono.<br />
Trascorso il tempo di lievitazione, distribuiamo la crème fraîche e gli spinaci sopra l'impasto.</div>
<div class="en_div">
Meanwhile wash the spinaches and cook them in a pan for about ten minutes, util they soften.<br />
After the rising time is over, distribute crème fraîche and spinach over the dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlwSa7DxzMazmV-IuSzBmikOfPpUGfb2WgAQvdFrPk5fcONc_hOngpOYG1ba1m6mcrs7qaeCW7Y8VzpRszatAFkyXnQgJdFf69hv5Uv6MOJOxrm-hEeHvPRzWI_ygI9iZLRoept90PxJw/s1600/IMG_0258%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlwSa7DxzMazmV-IuSzBmikOfPpUGfb2WgAQvdFrPk5fcONc_hOngpOYG1ba1m6mcrs7qaeCW7Y8VzpRszatAFkyXnQgJdFf69hv5Uv6MOJOxrm-hEeHvPRzWI_ygI9iZLRoept90PxJw/s640/IMG_0258%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Preriscaldiamo il forno a 220° e inforniamo per 10 minuti.<br />
Mentre la pizza cuoce tagliamo a cubetti la mozzarella e la raclette.<br />
Togliamo la pizza dal forno, distribuiamo i formaggi e inforniamo di nuovo per altri 10 minuti circa.</div>
<div class="en_div">
Preheat the oven at 220°, then put the pizza into the oven and bake for 10 minutes.<br />
While the pizza is cooking, dice the mozzarella and raclette cheese.<br />
Remove the pizza from the oven, distribute the cheeses, put again into the oven and bake for other 10 minutes.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKwcEfOqnTPJ9Mq4EFtgvPsulKg5-v6vO2dGOL5CbXjayY5UiE8UxA5IfnFU4HMD37wU4Zjcilyz_u5ssigZLSZmFKTCFzXeggBLRkCZ3yQql8QfZMbfaNLhP3OW5_0I-uwJvTrPZB3dz/s1600/IMG_0264%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKwcEfOqnTPJ9Mq4EFtgvPsulKg5-v6vO2dGOL5CbXjayY5UiE8UxA5IfnFU4HMD37wU4Zjcilyz_u5ssigZLSZmFKTCFzXeggBLRkCZ3yQql8QfZMbfaNLhP3OW5_0I-uwJvTrPZB3dz/s640/IMG_0264%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Tagliamo il prosciutto e mettiamolo sopra la pizza una volta cotta e sfornata.<br />
Tagliamo la pizza e portiamola in tavola.</div>
<div class="en_div">
Slice the Parma ham.<br />
Remove the pizza from the oven and place the ham on the top of it.<br />
Cut the pizza and serve it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6SLf-Ek7lxdTLqrE5aBM-5xxlztg15JI-cQ6Dv0TjYGqH1XkutOVdx5nYWOvKLCja7M3j1AlJuXKCCUWZqixSIMPqulHOVVkKvTgTGJvUM5gp9078ZyUInfICYoTh-tRIaBzJPM253YN/s1600/IMG_0268%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6SLf-Ek7lxdTLqrE5aBM-5xxlztg15JI-cQ6Dv0TjYGqH1XkutOVdx5nYWOvKLCja7M3j1AlJuXKCCUWZqixSIMPqulHOVVkKvTgTGJvUM5gp9078ZyUInfICYoTh-tRIaBzJPM253YN/s640/IMG_0268%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com3tag:blogger.com,1999:blog-6595128024371511900.post-56693154218962962912017-05-20T19:24:00.004+02:002017-05-20T19:24:39.774+02:00Insalata di pomodori antichi e acciughe - Heirloom tomatoes and anchovies salad<h3 style="text-align: center;">
<div class="it_div">
I colori della Natura</div>
<div class="en_div">
The colors of Nature</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9lps7rDA2QtFnmOikAsdLQJUBjKHhyy3jnuthYKEuZi3OWCsJyq1xcofu6wl3gexXDSsiIfyiMpSxTj8Ht06ES9aHb2c4jmOS76W1FNaTNksffWl2yIMGly9UZEnzg7Lt3I3ZwBL3NZO/s1600/IMG_1028%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Insalata di pomodori antichi e acciughe - Heirloom tomatoes and anchovies salad" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9lps7rDA2QtFnmOikAsdLQJUBjKHhyy3jnuthYKEuZi3OWCsJyq1xcofu6wl3gexXDSsiIfyiMpSxTj8Ht06ES9aHb2c4jmOS76W1FNaTNksffWl2yIMGly9UZEnzg7Lt3I3ZwBL3NZO/s640/IMG_1028%252Bp.jpg" title="Insalata di pomodori antichi e acciughe - Heirloom tomatoes and anchovies salad" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Insalata di pomodori antichi e acciughe - Heirloom tomatoes and anchovies salad</td></tr>
</tbody></table>
<br />
<div class="it_div">
La natura non smette mai di stupirmi, anche nelle piccole cose.<br />
Non sono filosofica oggi, ho solo scoperto due nuove varietà di pomodoro e mi son detta: "Sì, è proprio vero, la natura è meravigliosa!"<br />
L'altra sera, dopo aver corso sotto la pioggia, ci siamo fiondati al supermercato e, dopo aver acquistato dei pomodori rossi, giusto per curiosità, ne ho annusati altri.<br />
Eh sì, il mio "uomo da tartufo" mi ha insegnato questo imbattibile metro di giudizio per il cibo: l'odorato! 😂<br />
L'odore era proprio quello che restava sulle mie mani dopo aver raccolto dei pomodori nell'orto di casa mia...<br />
Chi l'avrebbe mai detto!<br />
E così siamo tornati a casa con tanta curiosità e 3 tipi diversi di pomodori: rossi, gialli e verde zebrati.<br />
Il pomodoro ciliegino giallo ha un gusto estremamente dolce e zuccherino, mentre quello verde zebrato è acre, ma non troppo.<br />
La maniera più semplice per apprezzare appieno il gusto di questi pomodori antichi è una semplice insalata... deliziosi!! 😋<br />
Ma io ho aggiunto anche delle acciughine! 😁<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Insalata di pomodori antichi e acciughe</i></b><br />
<br />
Ingredienti<br />
<br />
pomodori rossi<br />
pomodori ciliegino gialli<br />
pomodori zebrati verdi<br />
acciughe sott'olio<br />
coriandolo<br />
olio evo<br />
sale<br />
pepe</div>
<hr />
</div>
<div class="en_div">
Nature keeps amazing me, even with small things.<br />
Yesterday, after running in the rain, we entered a supermarket looking for red tomatoes.<br />
Just for curiosity, I wanted to smell other varieties of tomatoes as well.<br />
Yes, my "truffle man" taught me this fantastic criterion for food: the sense of smell! 😂<br />
I was astonished as I discovered that these tomatoes had the same smell than that of my hands after harvesting the tomatoes of my family's vegetable garden in Italy.<br />
Who knew!<br />
We went back home full of curiosity and with three different kind of tomatoes: red, yellow and green zebra.<br />
Yellow tomatoes are very sweet, while green zebra ones are pleasantly tart.<br />
The simplest way to enjoy these heirloom tomatoes is a salad... delicious!! 😋<br />
But I added anchovies as well! 😁<br />
<br />
<div style="text-align: center;">
<hr />
<b><i>Heirloom tomatoes and anchovies salad</i></b><br />
<br />
Ingredients<br />
<br />
red tomatoes<br />
yellow cherry tomatoes<br />
green zebra tomatoes<br />
anchovies in olive oil<br />
coriander<br />
extra-virgin olive oil<br />
salt<br />
pepper</div>
<hr />
</div>
<div class="it_div">
Laviamo i pomodori e tagliamoli a spicchi.<br />
Condiamo con olio, sale e pepe.</div>
<div class="en_div">
Wash and cut the tomatoes into wedges.<br />
Season them with olive oil, salt and pepper.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviuIP7_tPVJr8-u1eyk8d13LA4_-7osXFDBM7H-WhRgJaYXQEssirL_ZP_o0M-1AMrUXRlRb0tG03dzR7T15wDMWO-UBZNVBNbiioxNiejnGnKsv_leX6TL3qzZkeVUNIpYtulJ3AQ5Nr/s1600/IMG_1024%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviuIP7_tPVJr8-u1eyk8d13LA4_-7osXFDBM7H-WhRgJaYXQEssirL_ZP_o0M-1AMrUXRlRb0tG03dzR7T15wDMWO-UBZNVBNbiioxNiejnGnKsv_leX6TL3qzZkeVUNIpYtulJ3AQ5Nr/s640/IMG_1024%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Arrotoliamo le acciughe e disponiamole al centro del piatto.<br />
Disponiamo i pomodori tutto intorno, un filo d'olio, una foglia di coriandolo come decorazione e l'insalata è pronta!😉</div>
<div class="en_div">
Roll the anchovy fillets and place them in the middle of your dish.<br />
Dispose the tomatoes all around, drizzle with olive oil, a coriander leaf and salad is ready! 😉</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlEaS6spg07IdefjkOkLwNTiJ28vODzpU2P2fMm3qiLx89xdctF63_ZHkpEUWrhKOiO6OCDZ3ILNBrzx5qHkTmVlAz9Bp1L8sCcThyphenhyphenP_x9tHbDxh2sYLrWh0FcpxJbZrceSbPxrPJbrD1/s1600/IMG_1027%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlEaS6spg07IdefjkOkLwNTiJ28vODzpU2P2fMm3qiLx89xdctF63_ZHkpEUWrhKOiO6OCDZ3ILNBrzx5qHkTmVlAz9Bp1L8sCcThyphenhyphenP_x9tHbDxh2sYLrWh0FcpxJbZrceSbPxrPJbrD1/s640/IMG_1027%252Bp.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com2tag:blogger.com,1999:blog-6595128024371511900.post-16316414657722573222017-05-02T13:23:00.002+02:002017-05-02T13:23:48.214+02:00Coniglio con cipolle e zucchine - Rabbit with onion and zucchini<h3>
<div style="text-align: center;">
<div class="it_div">
E dopo un primo... un secondo! 😁</div>
<div class="en_div">
After a first course... a second one! 😁</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7scQA7HVvrlu8SoorWsZnG9KrUgAmdmWayqqN_02xqADKyBEYZMKMpVxz1JFNqS0XwIxrwg1XLQLRmHJu7O-f8X9KJVNrx6-MdaNQAIfCtwCLh6i3vygP413feIQccKsklOwkh_OBLYi/s1600/IMG_0863%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Coniglio con cipolle e zucchine - Rabbit with onion and zucchini" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7scQA7HVvrlu8SoorWsZnG9KrUgAmdmWayqqN_02xqADKyBEYZMKMpVxz1JFNqS0XwIxrwg1XLQLRmHJu7O-f8X9KJVNrx6-MdaNQAIfCtwCLh6i3vygP413feIQccKsklOwkh_OBLYi/s640/IMG_0863%252Bp.jpg" title="Coniglio con cipolle e zucchine - Rabbit with onion and zucchini" width="562" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coniglio con cipolle e zucchine - Rabbit with onion and zucchini</td></tr>
</tbody></table>
<br />
<div class="it_div">
Le ricette con il coniglio continuano.<br />
Oggi abbiamo preparato un secondo tanto semplice quanto gustoso.<br />
Fuori piove, non si può uscire, quindi posso sbizzarrirmi in cucina. 😊<br />
Cercavo una maniera diversa di preparare il coniglio, nuove verdure da abbinare e, pensa che ti ripensa, alla fine la scelta è caduta sulle cipolle e sulle zucchine.<br />
E il risultato è stato un piatto che soddisfa appieno il palato.<br />
Da rifare senza ombra di dubbio!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Coniglio con cipolle e zucchine</i></b><br />
<br />
Ingredienti per 4<br />
<br />
1 coniglio<br />
2 zucchine<br />
1 cipolla gialla<br />
1 cipolla rossa<br />
2 spicchi d'aglio<br />
birra<br />
olio evo<br />
sale<br />
pepe<br />
erbe aromatiche</div>
<hr />
</div>
<div class="en_div">
One more recipe with rabbit.<br />
Today I prepared a second course so easy and delicious.<br />
It's a rainy day, I cannot go out, so I can spend a lot of time into the kitchen. 😊<br />
I didn't want to cook the rabbit in a usual way, I wanted to find other kind of vegetables to combine with it and, having given much thought to, I decided to use onions and zucchini.<br />
The result was a dish which tickle the appetite a lot!<br />
It's a recipe to repeat!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Rabbit with onion and zucchini</i></b><br />
<br />
Ingredients for 4<br />
<br />
1 rabbit<br />
2 zucchini<br />
1 yellow onion<br />
1 red onion<br />
2 garlic cloves<br />
beer<br />
extra-virgin olive oil<br />
salt<br />
pepper<br />
aromatic herbs</div>
<hr />
</div>
<br />
<div class="it_div">
Tagliamo il coniglio a pezzi e teniamolo da parte.</div>
<div class="en_div">
Cut the rabbit and set aside.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZCrKdBAoUlUJZuUK6mhd3tiNssE1HsJxwRQ3didgRzwaa30axPsICPpO5UcjWmFoRmkwP5blQIAxTRf20oS3wr_0GhIga1bUE2VrXQFm0tuWeJAWfq-MOVjUm74eK-xoUNJVSyiizMq1/s1600/IMG_0819%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZCrKdBAoUlUJZuUK6mhd3tiNssE1HsJxwRQ3didgRzwaa30axPsICPpO5UcjWmFoRmkwP5blQIAxTRf20oS3wr_0GhIga1bUE2VrXQFm0tuWeJAWfq-MOVjUm74eK-xoUNJVSyiizMq1/s640/IMG_0819%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Affettiamo le cipolle e l'aglio; laviamo le zucchine, tagliamole a metà e affettiamole.</div>
<div class="en_div">
Slice the onions and garlic; wash the zucchini, cut them in a half and slice.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0X7UT5YMfwhf9NJ_FvfCeHNTNyqhBsvKCB0CPYg070RpBI1KP3JmW__OJGwBR36az_Q-BNYykio8EtVMHYyehaDDzHKA93lzRmIYC3mbnCZrE87Tnti-8qwSIvE1Ep_ECDm8JuRRtIZQ/s1600/IMG_0820%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0X7UT5YMfwhf9NJ_FvfCeHNTNyqhBsvKCB0CPYg070RpBI1KP3JmW__OJGwBR36az_Q-BNYykio8EtVMHYyehaDDzHKA93lzRmIYC3mbnCZrE87Tnti-8qwSIvE1Ep_ECDm8JuRRtIZQ/s640/IMG_0820%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
In una padella con un filo d'olio facciamo cuocere per circa 5 minuti le zucchine, le cipolle e l'aglio.<br />
Trasferiamo zucchine, cipolle e aglio in un piatto, mettiamo un filo d'olio nella stessa padella, aggiungiamo la carne e facciamola rosolare bene.</div>
<div class="en_div">
Put onions, zucchini and garlic in a pan with a drizzle of olive oil and cook for about 5 minutes.<br />
Set aside zucchini, onions and garlic, put a drizzle of olive oil in the same pan, add the meat and let brown it.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d7Rc02JaTBiBqDYQGR4PIWd75rERerIq43vFdJK56NusENRhYzqfOAXi1McUPHELFk7TUSVFkRa2gmNFTjGyrywLpuQEGlzRw4lK7mzVHJblRouzZm33lYEjsrmX9hsBUI6v6IEDC-xD/s1600/IMG_0821%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d7Rc02JaTBiBqDYQGR4PIWd75rERerIq43vFdJK56NusENRhYzqfOAXi1McUPHELFk7TUSVFkRa2gmNFTjGyrywLpuQEGlzRw4lK7mzVHJblRouzZm33lYEjsrmX9hsBUI6v6IEDC-xD/s640/IMG_0821%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Quando avremo rosolato la carne da ambo i lati, aggiungiamo di nuovo le zucchine, le cipolle e l'aglio, sfumiamo con un bel bicchiere di birra, dopodiché copriamo la padella con un coperchio.</div>
<div class="en_div">
Once both sides of the meat are browned, add zucchini, onions and garlic back, simmer with a full glass of beer until reduced, then cover with a lid.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEU9U5JZIG54HxCClfn3KJ4oXEobNoLlVewSICEDA6IJuNutsmciBIbhVdOa_06QAS5f9aGZNS8rwoE9zw4tVJUoT8xHXmKQihODWmrD59klP086qIem8WDQaef6psTIKRGrXBgC6pS1n/s1600/IMG_0831%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEU9U5JZIG54HxCClfn3KJ4oXEobNoLlVewSICEDA6IJuNutsmciBIbhVdOa_06QAS5f9aGZNS8rwoE9zw4tVJUoT8xHXmKQihODWmrD59klP086qIem8WDQaef6psTIKRGrXBgC6pS1n/s640/IMG_0831%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Lasciamo cuocere a fuoco medio basso per almeno 30-40 minuti, controllando la carne e aggiungendo dell'acqua calda in caso di bisogno.</div>
<div class="en_div">
Let cook at a medium-low heat for at least 30-40 minutes, checking the meat and add some hot water if needed.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAeTIdhl8QGZEY4-OJZCjXXKUh1uA2u8eYp9LqV3Y0hI0cR6Tk7iJ_04yPotCzOJqAHX4UhgLOYmYWvw-ZifZaa0BH5o-gpMVvsNJLfLnn_LObHki_AyKP-oOCzEKhC4QiqlWlD_WkgDJ/s1600/IMG_0841%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAeTIdhl8QGZEY4-OJZCjXXKUh1uA2u8eYp9LqV3Y0hI0cR6Tk7iJ_04yPotCzOJqAHX4UhgLOYmYWvw-ZifZaa0BH5o-gpMVvsNJLfLnn_LObHki_AyKP-oOCzEKhC4QiqlWlD_WkgDJ/s640/IMG_0841%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Togliamo il coperchio, saliamo, pepiamo e aggiungiamo un mix di erbe aromatiche.<br />
Lasciamo cuocere altri 5 minuti e portiamo in tavola.</div>
<div class="en_div">
Remove the lid, season with salt, pepper and aromatic herbs.<br />
Cook for other 5 minutes and serve it.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQbmlYh_LjVIGmXPBSm2ObsEcWGOTiQIb1hAQRs-AUn9z92r6bSlDXjwWPl9Y8KBHGDUiMA5gMdBsdZowyiewQHxZ4VoIc0AC2PxYc1XxF-FriIgox6obvgtUVXoWazSdZPpQ2bu9F_Fu/s1600/IMG_0851%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQbmlYh_LjVIGmXPBSm2ObsEcWGOTiQIb1hAQRs-AUn9z92r6bSlDXjwWPl9Y8KBHGDUiMA5gMdBsdZowyiewQHxZ4VoIc0AC2PxYc1XxF-FriIgox6obvgtUVXoWazSdZPpQ2bu9F_Fu/s640/IMG_0851%252Bp.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com2tag:blogger.com,1999:blog-6595128024371511900.post-48690898762095962082017-04-29T16:50:00.000+02:002017-05-03T12:59:52.927+02:00Penne, quinto quarto di coniglio e carote - Penne pasta with rabbit quinto quarto and carrots<h3>
<div style="text-align: center;">
<div class="it_div">
La settimana del... coniglio! 😋</div>
<div class="en_div">
The... rabbit week! 😋</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpmRFbxL-22kK7Bw_kAHfiRMI_bqgqLpK0J2boLexSrb0h_IRucVw1vml5ur_BKWfkj9nYx4eIN2VQ6e2bXin6ULuT0VgAZLIZtEMm5qee0rF5lUxI02SaV4mLrhWsz5XXm2TsWC-dV93/s1600/IMG_0848%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Penne, quinto quarto di coniglio e carote - Penne pasta with rabbit quinto quarto and carrots" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpmRFbxL-22kK7Bw_kAHfiRMI_bqgqLpK0J2boLexSrb0h_IRucVw1vml5ur_BKWfkj9nYx4eIN2VQ6e2bXin6ULuT0VgAZLIZtEMm5qee0rF5lUxI02SaV4mLrhWsz5XXm2TsWC-dV93/s640/IMG_0848%252Bp.jpg" title="Penne, quinto quarto di coniglio e carote - Penne pasta with rabbit quinto quarto and carrots" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penne, quinto quarto di coniglio e carote - Penne pasta with rabbit quinto quarto and carrots</td></tr>
</tbody></table>
<br />
<div class="it_div">
Questo fine settimana si cucina all'insegna del... coniglio! 😋<br />
Carne bianca, delicata ma che si presta a ricette deliziose.<br />
Dato che da noi non si butta via niente, oggi preparo questo simil ragù bianco, utilizzando il quinto quarto del coniglio.<br />
Ma cos'è il quinto quarto?<br />
Tutto quello che non è compreso nei normali quattro quarti in cui viene sezionato un animale da macello e che veniva considerato un cibo povero, ovvero le interiora.<br />
E il soffritto... non è mica quello solito! 😁<br />
Vi va di seguirmi?<br />
Andiamo!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Penne, quinto quarto di coniglio e carote</i></b><br />
<br />
Ingredienti per 2<br />
<br />
150g di penne<br />
2 carote<br />
1 carota gialla<br />
1 carota viola<br />
2 cipollotti rossi freschi<br />
le interiora di un coniglio (fegato, polmone, cuore, reni, animelle)<br />
birra<br />
olio evo<br />
parmigiano grattugiato<br />
sale<br />
pepe</div>
<hr />
</div>
<div class="en_div">
My kitchen is dedicated to one main ingredient this week-end... rabbit! 😋<br />
One of the best white meat available, with a delicate taste, perfect for delicious recipes.<br />
We do not waste any food at home, so today I will prepare a white ragout, using the rabbit <i>quinto quarto</i>.<br />
What is it <i>quinto quarto</i>? It is the offal of the butchered animals, a poor people's food in the past.<br />
And the vegetable ragout... is not the traditional one! 😁<br />
Sounds interesting?<br />
Let's go!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Penne pasta with rabbit quinto quarto and carrots</i></b><br />
<br />
Ingredients for 2<br />
<br />
150g penne pasta<br />
2 carrots<br />
1 yellow carrot<br />
1 purple carrot<br />
2 red spring onions<br />
rabbit offal (liver, lung, heart, kidney, sweetbread)<br />
beer<br />
extra-virgin olive oil<br />
grated parmigiano cheese<br />
salt<br />
pepper</div>
<hr />
</div>
<br />
<div class="it_div">
Peliamo e tritiamo le carote, tagliamo i cipollotti a rondelle e</div>
<div class="en_div">
Peel and chop the carrots, slice the bulbs into rounds and</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUginKvOtPvouZNGDUox3gwRG9tmmPBPS8FYQBVWWnDkHYp0WWMc87KtbVwvOu4wSj_9Jg0LFpSDGlskvtdGrw8-9IXPdBUHLV-XAfPS-UNjz6DOcpgGpHUqseap5YTPqwg0gC0dDFzjCe/s1600/IMG_0825%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUginKvOtPvouZNGDUox3gwRG9tmmPBPS8FYQBVWWnDkHYp0WWMc87KtbVwvOu4wSj_9Jg0LFpSDGlskvtdGrw8-9IXPdBUHLV-XAfPS-UNjz6DOcpgGpHUqseap5YTPqwg0gC0dDFzjCe/s640/IMG_0825%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
facciamo rosolare tutto in una padella con un filo d'olio.</div>
<div class="en_div">
cook all the vegetables in a pan with a drizzle of olive oil.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxOoWqlSgJ8khonR5xYSUo9F4GGNPKpnFYgswmtM2M5EpAJuUkiFX0XHi054EYENXqYPR2QFYUksI4E5Lz1sH5rVE_v7J6kfKyEF18wIu2me07Kkz1_Oe73QLrpjBed0W-HrlQ3yN3EWn/s1600/IMG_0834%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxOoWqlSgJ8khonR5xYSUo9F4GGNPKpnFYgswmtM2M5EpAJuUkiFX0XHi054EYENXqYPR2QFYUksI4E5Lz1sH5rVE_v7J6kfKyEF18wIu2me07Kkz1_Oe73QLrpjBed0W-HrlQ3yN3EWn/s640/IMG_0834%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Nel frattempo laviamo, tagliamo a pezzettini le interiora e</div>
<div class="en_div">
Meanwhile wash, cut the offal into small pieces and</div>
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<br />
<div class="it_div">
mettiamole nella padella.</div>
<div class="en_div">
put them into the pan.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXRJP3SZmxUOHzMVC8FtyTYwiqZ1ThM3GQY2xTGuhPs9z5P5MGJXQiLWnX4u5Q47ptGxmn-dIpIYpUFxVJ8_S-ukUnxhwtMeVQpLIsq0brIxUizt2H2f9d6Q9N84DNj-QWeB4CH7SlR4y/s1600/IMG_0840%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXRJP3SZmxUOHzMVC8FtyTYwiqZ1ThM3GQY2xTGuhPs9z5P5MGJXQiLWnX4u5Q47ptGxmn-dIpIYpUFxVJ8_S-ukUnxhwtMeVQpLIsq0brIxUizt2H2f9d6Q9N84DNj-QWeB4CH7SlR4y/s640/IMG_0840%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Cuociamo per circa 5 minuti, sfumiamo con della birra e continuiamo a cuocere a fuoco lento per circa 10 minuti.<br />
Saliamo, pepiamo e spegniamo.<br />
Cuociamo al dente la pasta, saltiamola qualche minuto con il ragù</div>
<div class="en_div">
Cook for about 5 minutes, simmer with the beer until reduced and continue cooking at a low heat for about 10 minutes.<br />
Season with salt, pepper and turn off the heat.<br />
Cook the pasta al dente, add it to the ragout sauce, cook a couple of minutes</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZ_e3JkdXtkiIo6NSVUblauwXVVi7kfoNwsPUGfeyhjZoZdUNP7KB-wMp40H2LGEvZaKqNLattij8wkqe6jIzGtj3VY5WVcv2Gz-tdkadFWiwxaWU5yt7uP9tBDXUhxAdEY9x2jxVlXKJ/s1600/IMG_0845%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZ_e3JkdXtkiIo6NSVUblauwXVVi7kfoNwsPUGfeyhjZoZdUNP7KB-wMp40H2LGEvZaKqNLattij8wkqe6jIzGtj3VY5WVcv2Gz-tdkadFWiwxaWU5yt7uP9tBDXUhxAdEY9x2jxVlXKJ/s640/IMG_0845%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
e portiamo in tavola, spolverando con del parmigiano.</div>
<div class="en_div">
and serve it with a sprinkle of parmigiano cheese.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJSc_RLMdlo610C8fPSRjIZ6I2YtmHYVHQnx2SO8U545BPLf9xoPRLDtyCGbBMcY1P5k7RY44CkChPMu08LB2MxpV0V_VIhfvjp_6xUSFKvCNc7QZLB5Lqq6VM52a0cIX5P14ib-MITPD/s1600/IMG_0850%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJSc_RLMdlo610C8fPSRjIZ6I2YtmHYVHQnx2SO8U545BPLf9xoPRLDtyCGbBMcY1P5k7RY44CkChPMu08LB2MxpV0V_VIhfvjp_6xUSFKvCNc7QZLB5Lqq6VM52a0cIX5P14ib-MITPD/s640/IMG_0850%252Bp.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-5853763692966587772017-04-25T12:46:00.001+02:002017-04-29T17:03:51.761+02:00Ravioli burro e salvia - Ravioli with brown butter and sage<h3>
<div style="text-align: center;">
<div class="it_div">
Dopo tanta fatica... ci riposiamo!! 😉</div>
<div class="en_div">
After the hard work... I take a break!! 😉</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8yHmQ-N7k7OXdRSJMPaZPb09fI2X7HZpOidfJUXUOKk-hFizS8iOe29jbJfQBApBUzHAHGj8pbPZlTB2et5gpj7zCx4PbonnQaux7hdzN_i2qccu07CXAh3d9kBIFsjbu2_8H-CgbUPn/s1600/IMG_0378%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Ravioli burro e salvia - Ravioli with brown butter and sage" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8yHmQ-N7k7OXdRSJMPaZPb09fI2X7HZpOidfJUXUOKk-hFizS8iOe29jbJfQBApBUzHAHGj8pbPZlTB2et5gpj7zCx4PbonnQaux7hdzN_i2qccu07CXAh3d9kBIFsjbu2_8H-CgbUPn/s640/IMG_0378%252Bp.jpg" title="Ravioli burro e salvia - Ravioli with brown butter and sage" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ravioli burro e salvia - Ravioli with brown butter and sage</td></tr>
</tbody></table>
<br />
<div class="it_div">
Se vi siete cimentati nella preparazione di molti ravioli nel periodo pre-pasquale, come ho fatto io, il modo migliore di gustarli, è condirli con il condimento più semplice.<br />
Burro e salvia!<br />
E in effetti dopo aver trascorso tutta la giornata tirando la sfoglia e facendo ravioli su ravioli, non c'è niente di meglio che preparare un "sugo"... istantaneo che non richieda troppo impegno 😂<br />
Così prendiamo 2 piccioni con una fava: ci riposiamo e ci gustiamo appieno il gusto del raviolo! 😋<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Ravioli burro e salvia</i></b><br />
<br />
Ingredienti per 2<br />
<br />
200g di ravioli ricotta e funghi (potete trovare la ricetta seguendo questo link: <a href="http://foodieintranslation.blogspot.com/2017/04/Ravioli-Ripieni-Ricotta-Funghi.html"><b><span style="color: #3d85c6;">ravioli ripieni di ricotta e funghi</span></b></a>)<br />
burro salato<br />
foglie di salvia fresca<br />
parmigiano reggiano</div>
<hr />
</div>
<div class="en_div">
If you made a lot of ravioli during the pre-Easter period, like I did, the best way of cooking them is with the simplest sauce.<br />
Brown butter and sage!<br />
In fact, if you spent all day long rolling out the pasta dough and making ravioli for a crowd, you don't want an elaborate sauce, but... a simple one which requires no effort at all 😂<br />
So I will kill two birds with a stone: I will relax myself, finally, while enjoying the real taste of the ravioli! 😋<br />
<hr />
<div style="text-align: center;">
<b><i>Ravioli with brown butter and sage</i></b><br />
<br />
Ingredients for 2<br />
<br />
200g mushrooms and ricotta ravioli (you can find the recipe here: <b><a href="http://foodieintranslation.blogspot.com/2017/04/Ravioli-Ripieni-Ricotta-Funghi.html"><span style="color: #3d85c6;">mushroom and ricotta ravioli</span></a></b>)<br />
salty butter<br />
fresh sage leaves<br />
parmigiano cheese</div>
<hr />
</div>
<br />
<div class="it_div">
Sciogliamo il burro in una padella, aggiungiamo le foglie di salvia e lasciamo cuocere a fuoco medio-basso per un paio di minuti.</div>
<div class="en_div">
Melt the butter in a pan, add the sage leaves and cook at medium-low heat for a couple of minutes.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxWMqh8N_oMYjExkyOfFc-KMCP9Pb5sCFMwISGwoDSUTjnQKpNX9a9cZp0nV8sDc5_cS_6sev3J_47gF9IfcanyYUH21xAGmzUoDdU61e5Gwbugs1nhyphenhyphenRjXIj4lB7_OZSK4ICfCuFxlbv/s1600/IMG_0374%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxWMqh8N_oMYjExkyOfFc-KMCP9Pb5sCFMwISGwoDSUTjnQKpNX9a9cZp0nV8sDc5_cS_6sev3J_47gF9IfcanyYUH21xAGmzUoDdU61e5Gwbugs1nhyphenhyphenRjXIj4lB7_OZSK4ICfCuFxlbv/s640/IMG_0374%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Cuociamo i ravioli in abbondante acqua salata, scoliamoli e facciamoli saltare nella padella con il burro e la salvia.</div>
<div class="en_div">
Cook the ravioli in a lot of salty water, drain them when they begin to float and put them into the pan with the butter and sage.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tn7GP1zwRYJByV3NXknWCFCdlV_F23V8q7t0wuHEs1poNiFAFMcnDgKYkL539XDtqijotCHHX0svNrATEnlZgWI5ZVaI77gScZdFANGY8myQPCYaDnDmjuW1Olw3ukdcCIA0kSb2R_0-/s1600/IMG_0375%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tn7GP1zwRYJByV3NXknWCFCdlV_F23V8q7t0wuHEs1poNiFAFMcnDgKYkL539XDtqijotCHHX0svNrATEnlZgWI5ZVaI77gScZdFANGY8myQPCYaDnDmjuW1Olw3ukdcCIA0kSb2R_0-/s640/IMG_0375%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Impiattiamo, spolveriamo con del parmigiano e portiamo in tavola i ravioli.<br />
Vero che in questo modo il ripieno di ricotta e funghi si sente di più? 😜</div>
<div class="en_div">
Plate it up, sprinkle with parmesan and serve the ravioli.<br />
This way allows you to taste better the mushroom-ricotta filling, isn't it? 😜</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgatMRLcJTGSJzO4wKSMJCnH_SUQzWtLtsIqM1sYSb0NUHcZDAz4KlkZ9lcFd6iypjpZwFyKkAi7qvqX1hsu7mOvC4nxogvN_fhPLu8WYVpQh02qn2HLCx91gmk88uYFoK7Tjjy-gReK0Y/s1600/IMG_0378%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ravioli burro e salvia - Ravioli with brown butter and sage" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgatMRLcJTGSJzO4wKSMJCnH_SUQzWtLtsIqM1sYSb0NUHcZDAz4KlkZ9lcFd6iypjpZwFyKkAi7qvqX1hsu7mOvC4nxogvN_fhPLu8WYVpQh02qn2HLCx91gmk88uYFoK7Tjjy-gReK0Y/s640/IMG_0378%252Bp.jpg" title="Ravioli burro e salvia - Ravioli with brown butter and sage" width="640" /></a></div>
<br />
<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-81089992000575122582017-04-23T18:16:00.000+02:002017-04-29T17:07:42.658+02:00Ravioli ripieni di ricotta e funghi - Mushroom and ricotta ravioli<h3 style="text-align: center;">
<div class="it_div">
Tempo di ravioli!! 😋</div>
<div class="en_div">
It's ravioli time!!😋</div>
</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5E59fyEO4zgb60V4NzYBkJ9ILQZZJPlLZP6sZ3qBONANX-2mq3zN8X7B3Muv2eZ0TDz_lGVdg_oYwAhbUniZWy2YFksVYOQkeUuO7dvSk42cHAdWpLzpt0QPjXJIT1aMY5-AlLGvtbdb/s1600/20170413_164844%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Ravioli ripieni di ricotta e funghi - Mushroom and ricotta ravioli" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5E59fyEO4zgb60V4NzYBkJ9ILQZZJPlLZP6sZ3qBONANX-2mq3zN8X7B3Muv2eZ0TDz_lGVdg_oYwAhbUniZWy2YFksVYOQkeUuO7dvSk42cHAdWpLzpt0QPjXJIT1aMY5-AlLGvtbdb/s640/20170413_164844%252Bp.jpg" title="Ravioli ripieni di ricotta e funghi - Mushroom and ricotta ravioli" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ravioli ripieni di ricotta e funghi - Mushroom and ricotta ravioli</td></tr>
</tbody></table>
<br />
<div class="it_div">
Finalmente dopo tanto tempo riesco a mettere di nuovo le mani in pasta, nel vero senso della parola!!<br />
Oggi pasta fresca: ravioli!!<br />
Volevo variare un pochino rispetto al solito, quindi ho modificato il solito ripieno ricotta-spinaci, sostituendolo con uno composto da ricotta e funghi.<br />
Verranno buoni?<br />
Ai posteri l'ardua sentenza!! 😁<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Ravioli ripieni di ricotta e funghi</i></b><br />
<br />
Ingredienti per circa 300g di ravioli<br />
<br />
Ingredienti per la pasta<br />
<br />
150g di farina<br />
2 uova<br />
sale<br />
<br />
Ingredienti per il ripieno<br />
<br />
150g funghi<br />
125g ricotta di vacca<br />
125g ricotta di pecora<br />
75g parmigiano grattugiato<br />
1 spicchio d'aglio<br />
sale<br />
olio evo</div>
<hr />
</div>
<br />
<div class="en_div">
After long time I can literally put my finger in the... pasta dough, at last!!<br />
Today... homemade fresh pasta: ravioli!!<br />
I wanted something different.<br />
So, instead of a ricotta-spinach filling, I prepared a ricotta-mushroom filling.<br />
Will they be good?<br />
Posterity, thine be the hard decision!! 😁<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Mushroom and ricotta ravioli</i></b><br />
<br />
Ingredients for about 300g of ravioli<br />
<br />
Ingredients for the dough<br />
<br />
150g all-purpose flour<br />
2 eggs<br />
salt<br />
<br />
Ingredients for the filling<br />
<br />
150g mushrooms<br />
125g ricotta made with cow's milk<br />
125g ricotta made from sheep's milk<br />
75g grated parmigiano<br />
1 garlic clove<br />
salt<br />
extra-virgin olive oil</div>
<hr />
</div>
<div class="it_div">
La prima cosa da fare è preparare il ripieno.<br />
Laviamo i funghi, tagliamoli a spicchi e saltiamoli per circa 5 minuti in padella con uno spicchio d'aglio, un pizzico di sale e un filo d'olio.</div>
<div class="en_div">
Let's do the filling, first.<br />
Wash the mushrooms, cut them into thin wedges and cook them in a pan with the garlic, a pinch of salt and a drizzle of olive oil for about 5 minutes.</div>
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<div class="it_div">
Lasciamoli raffreddare e poi tritiamoli</div>
<div class="en_div">
Let them cool, then chop them.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1-NF60fygZ7Buepsug1D8URooqGK5GUEMN2iTc3sCXwLblrVQT7tUWbBGib-PVvb_R23kkA-U1RWL-H353URF5bIDSPpZc2hYfYBb14DIy29IyxfeZGZV0DhM-To8MgOg4iHJerWnsGL/s1600/20170413_151706%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1-NF60fygZ7Buepsug1D8URooqGK5GUEMN2iTc3sCXwLblrVQT7tUWbBGib-PVvb_R23kkA-U1RWL-H353URF5bIDSPpZc2hYfYBb14DIy29IyxfeZGZV0DhM-To8MgOg4iHJerWnsGL/s640/20170413_151706%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Mettiamo i funghi tritati in una ciotola, aggiungiamo le ricotte, amalgamiamo, uniamo il parmigiano grattugiamo e amalgamiamo di nuovo.<br />
Il ripieno è pronto, mettiamolo da parte e pensiamo all'impasto per la pasta.</div>
<div class="en_div">
Put the chopped mushrooms in a bowl, add the ricotta cheeses, combine them, add the grated parmigiano and combine again.<br />
The filling is ready, set it aside and let think about the pasta dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClu2e3nMPms-mOmSxOb8PfnkqNx6AnICdMh3St5DKGDdiaPOjvh4FTXyWjufsC5uXJE-zfp-rZ9Y1os3CzqV0UJxs7TsYoqLiMzUgdFZU1w321gyA04_o8Dcr1H0l6bN81cNEiqRqarj_/s1600/20170413_152828%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClu2e3nMPms-mOmSxOb8PfnkqNx6AnICdMh3St5DKGDdiaPOjvh4FTXyWjufsC5uXJE-zfp-rZ9Y1os3CzqV0UJxs7TsYoqLiMzUgdFZU1w321gyA04_o8Dcr1H0l6bN81cNEiqRqarj_/s640/20170413_152828%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Su una spianatoia facciamo una fontana con la farina, mettiamo le uova in mezzo, un pizzico di sale e cominciamo a mescolare il tutto prima con una forchetta e poi con le mani fino a che non otteniamo un panetto liscio e morbido: trovate tutto questo procedimento spiegato passo passo a questo link: <a href="http://foodieintranslation.blogspot.com/2015/12/Farfalle-Homemade.html"><b><span style="color: #3d85c6;">farfalle homemade</span></b></a>.<br />
Copriamo l'impasto e lasciamolo riposare per una mezz'oretta, dopodiché stendiamolo con il matterello fino a che non abbiamo una sfoglia abbastanza sottile.</div>
<div class="en_div">
Mound the flour in a pastry board and make a well in the center, put the eggs and a pinch of salt in it and start to mix with a fork, at the beginning and then knead by hands until you have a smooth and elastic: you can find all the procedure step by step here: <b><a href="http://foodieintranslation.blogspot.com/2015/12/Farfalle-Homemade.html"><span style="color: #3d85c6;">homemade farfalle</span></a></b>.<br />
Cover the dough and let it rest for about half an hour, then roll it out with a rolling pin into a not too thin sheet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowfAnTcRBLTNw2cQ2b5Jk8UcqYJlIjgFTWspytPdcbhq9RLx66DNT9VhyiPrOJATfuC3-X4G6ue3BF-k1QarahQ7jIcD4cvnEYXUG4eAotxsg5TxHTgoryrr_BrMr1lRgJYuHSKoA-i77/s1600/20170413_153259%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowfAnTcRBLTNw2cQ2b5Jk8UcqYJlIjgFTWspytPdcbhq9RLx66DNT9VhyiPrOJATfuC3-X4G6ue3BF-k1QarahQ7jIcD4cvnEYXUG4eAotxsg5TxHTgoryrr_BrMr1lRgJYuHSKoA-i77/s640/20170413_153259%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Dividiamo la sfoglia in strisce e poi in rettangoli più o meno regolari,</div>
<div class="en_div">
Divide the sheet into long strips, then cut across them to form rectangles,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_2HkykNNlvpjFG9OyPkopil5_6Smz_HvrYrb90oWjtIci9TiSkCOPgCQOMaz8OFoGlV0BR26q80RTxCdKDg6bSlqHZZYk5-hlx2VItBB9qNCS7evbD4IVku7IkDyQUOvotZP9IIsy1QP/s1600/20170413_153948%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_2HkykNNlvpjFG9OyPkopil5_6Smz_HvrYrb90oWjtIci9TiSkCOPgCQOMaz8OFoGlV0BR26q80RTxCdKDg6bSlqHZZYk5-hlx2VItBB9qNCS7evbD4IVku7IkDyQUOvotZP9IIsy1QP/s640/20170413_153948%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
inseriamo il composto ricotta-funghi ormai freddo in un sac à poche e distribuiamo un po' di ripieno all'estremità di ogni rettangolo.</div>
<div class="en_div">
put the ricotta-mushroom filling into a pastry bag and pour a bit of it at one of the extremities of each rectangle.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6CIaEVSAf2luUzA6ZHrMdNl4eSuZSCtFKQ12o1ouvzhgcyjrp_84_hIToSU0HkCiaFOLmD8xu5Z7ySAGWfBHGAnWLgvaSmgv5fXIO9kuwSUMKzC3aK-C4MvpIGXKnOeSAIJBAEd0Slav/s1600/20170413_154413%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6CIaEVSAf2luUzA6ZHrMdNl4eSuZSCtFKQ12o1ouvzhgcyjrp_84_hIToSU0HkCiaFOLmD8xu5Z7ySAGWfBHGAnWLgvaSmgv5fXIO9kuwSUMKzC3aK-C4MvpIGXKnOeSAIJBAEd0Slav/s640/20170413_154413%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Chiudiamo il rettangolo di pasta premendo le estremità con i rebbi di una forchetta e il raviolo è pronto!!</div>
<div class="en_div">
Close each rectangle sealing the two layers of pasta using a fork and the raviolo is ready!!</div>
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<div style="text-align: center;">
Bon Appétit!!
</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-4776714685218651802017-04-10T15:19:00.000+02:002017-04-29T17:10:18.354+02:00La Rubrica del Lunedì: Pizza zucchine, raclette e speck - Monday's Page: Pizza with zucchini, raclette and speck ham<h3>
<div style="text-align: center;">
<div class="it_div">
Ricominciamo!!</div>
<div class="en_div">
Let's begin anew!!</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16Wuzr7Vymh2Swhou7uf6M_svhyphenhyphenKw74DbntkxKxAOuwT9i60YQ1gkWgjBUvAuI8uP45DUcrRwQKdOrlcQxmPe0Riyp36mP223dOnIlvzRWGgsAve9qBOubAxhkYOm3AZ1Ys6IK0mmhvlP/s1600/IMG_0111%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Rubrica del Lunedì: Pizza zucchine, raclette e speck - Monday's Page: Pizza with zucchini, raclette and speck ham" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16Wuzr7Vymh2Swhou7uf6M_svhyphenhyphenKw74DbntkxKxAOuwT9i60YQ1gkWgjBUvAuI8uP45DUcrRwQKdOrlcQxmPe0Riyp36mP223dOnIlvzRWGgsAve9qBOubAxhkYOm3AZ1Ys6IK0mmhvlP/s640/IMG_0111%252Bp.jpg" title="La Rubrica del Lunedì: Pizza zucchine, raclette e speck - Monday's Page: Pizza with zucchini, raclette and speck ham" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Rubrica del Lunedì: Pizza zucchine, raclette e speck - Monday's Page: Pizza with zucchini, raclette and speck ham</td></tr>
</tbody></table>
<br />
<div class="it_div">
Dopo un trasloco non è semplice riuscire di nuovo a riprendere le redini di tutto.<br />
Sembra che ogni giorno ci siano nuove cose da fare, carte da compilare, documenti da inviare...<br />
Da oggi, però, ho detto basta e devo ricominciare con la mia normale routine giornaliera.<br />
E direi che non c'è niente di meglio che riprendere parlando di... pizza!!! 😄<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Pizza zucchine, raclette e speck</i></b><br />
<br />
Ingredienti<br />
<br />
1 impasto per pizza (potete trovare la ricetta qui: <b><a href="http://foodieintranslation.blogspot.com/2015/05/finalmente-online.html"><span style="color: #3d85c6;">impasto per pizza</span></a></b>)<br />
1 zucchina<br />
speck<br />
2 fette di raclette<br />
1 spicchio d'aglio<br />
1 mozzarella<br />
sale<br />
olio evo</div>
<hr />
</div>
<div class="en_div">
It's not so simple going back to your normal life after moving in to a new apartment.<br />
It seems you have a new challenge every day: papers to fill, documents to deliver...<br />
But, starting from today, I want to go back to my usual daily routine.<br />
And there is nothing better than a pizza to begin anew!!! 😄<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Pizza with zucchini, raclette and speck ham</i></b><br />
<br />
Ingredients<br />
<br />
1 pizza dough (you can find the recipe here: <b><a href="http://foodieintranslation.blogspot.com/2015/05/finalmente-online.html"><span style="color: #3d85c6;">pizza dough</span></a></b>)<br />
1 zucchini<br />
speck ham<br />
2 raclette slices<br />
1 garlic clove<br />
1 mozzarella cheese<br />
salt<br />
extra-virgin olive oil</div>
<hr />
</div>
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<div class="it_div">
Stendiamo l'impasto in una teglia rivestita di carta forno, condiamo con olio e sale e lasciamo riposare per circa un'ora.</div>
<div class="en_div">
Roll out the dough in a baking pan lined with parchment paper, season with olive oil and salt and let it rest for about an hour.</div>
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<div class="it_div">
Nel frattempo tagliamo la zucchina a spaghetto e facciamola cuocere per 5-10 minuti in una padella con l'olio, l'aglio schiacciato e un pizzico di sale.<br />
Lasciamo raffreddare.</div>
<div class="en_div">
Meanwhile prepare the zucchini noodles and let them cook in a pan for 5-10 minutes with olive oil, the crashed garlic and a pinch of salt.<br />
Let them cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj206kZqsyS2Rp2GOi37icX3uuRJwCepesbJ_yJ1jad5r2TPZnt4OodZnpp57alO09hb0YOIzevGuKRIOvz9BthRUoXD3w_DvPaGYrPl-oZUJkUhq0Iwv6p8FLMDhtF-GK2-uNbbAqBEFY_/s1600/IMG_0099%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj206kZqsyS2Rp2GOi37icX3uuRJwCepesbJ_yJ1jad5r2TPZnt4OodZnpp57alO09hb0YOIzevGuKRIOvz9BthRUoXD3w_DvPaGYrPl-oZUJkUhq0Iwv6p8FLMDhtF-GK2-uNbbAqBEFY_/s640/IMG_0099%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Preriscaldiamo il forno a 220°C.<br />
Distribuiamo gli spaghetti di zucchine e la raclette tagliata a strisce sull'impasto.<br />
Inforniamo e cuociamo la pizza per 15 minuti a 200°C.</div>
<div class="en_div">
Preheat the oven at 220°C.<br />
Place the zucchini noodles and the sliced raclette on top of the dough.<br />
Put the pizza into the oven and bake for 15 minutes at 200°C.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU5h1oCGYSYR8LdKMrPAAJeVe9zCaA-4FRBzNJ_vUgLRvUGfCzBXgcclN70-1T9NCmqTxtFFxblTJUv88apJKQn_mxV7aincnDKDUxAYZ4lHvFIKhvKLN2IP8tgcvezYvoqvng5iUQkWW/s1600/IMG_0104%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU5h1oCGYSYR8LdKMrPAAJeVe9zCaA-4FRBzNJ_vUgLRvUGfCzBXgcclN70-1T9NCmqTxtFFxblTJUv88apJKQn_mxV7aincnDKDUxAYZ4lHvFIKhvKLN2IP8tgcvezYvoqvng5iUQkWW/s640/IMG_0104%252Bp.jpg" width="480" /></a></div>
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<div class="it_div">
Nel frattempo tagliamo a cubetti la mozzarella e mettiamola in un colino, in modo da farle perdere più liquido possibile.<br />
Togliamo la pizza dal forno e distribuiamo la mozzarella.</div>
<div class="en_div">
Meanwhile diced the mozzarella, put it in a small colander and drain it.<br />
Remove the pizza from the oven and add mozzarella.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0rNxl4APU17oBFzkKwOlyGJXpDALzH3d5l2uWbtpiw42xVapXhC-ECzrgp6rqMkyBub_xo8VwIGWxydSrgoo9mq5WCu_nc4v_Dm2w6ZhE1CF_GjZR76wQHzuRjdRcaaXyZQ_JbSlsz8F/s1600/IMG_0105%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0rNxl4APU17oBFzkKwOlyGJXpDALzH3d5l2uWbtpiw42xVapXhC-ECzrgp6rqMkyBub_xo8VwIGWxydSrgoo9mq5WCu_nc4v_Dm2w6ZhE1CF_GjZR76wQHzuRjdRcaaXyZQ_JbSlsz8F/s640/IMG_0105%252Bp.jpg" width="480" /></a></div>
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<div class="it_div">
Rimettiamo la pizza nel forno per altri 5-10 minuti e sforniamo.<br />
Distribuiamo lo speck e la pizza è pronta!!</div>
<div class="en_div">
Put again the pizza into the oven and bake for other 5-10 minutes, then remove it.<br />
Distribute the speck ham and the pizza is ready!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oZMO7Bo7w8jS74Kpc-BKcK8CvZcBLyMkVK9f-oTfNrtlXbMswSGzeYPHUvzKgY20CcGwNOJInmKz-rXUNHQnOaCF2rmq36VOskElbpk_WJdqnWQ3C1WUma8XQxWiDKde5P3bMEflXjmC/s1600/IMG_0108%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oZMO7Bo7w8jS74Kpc-BKcK8CvZcBLyMkVK9f-oTfNrtlXbMswSGzeYPHUvzKgY20CcGwNOJInmKz-rXUNHQnOaCF2rmq36VOskElbpk_WJdqnWQ3C1WUma8XQxWiDKde5P3bMEflXjmC/s640/IMG_0108%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Tagliamo a pezzi e portiamo in tavola!!</div>
<div class="en_div">
Cut it and serve it!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8nWk1BMxN5qGMtom3PE-1HeIQzUNsoxMllZ6-RyrBs7UnlYRC9h5aosbCtgTnjh2vxit6wZvascjaD9dPPhcOOnGme4BEEDEXxBLTNWk36ZhWTFIB-N5SB22mgjXXbYYcZTc40Q6hOq6/s1600/IMG_0116%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8nWk1BMxN5qGMtom3PE-1HeIQzUNsoxMllZ6-RyrBs7UnlYRC9h5aosbCtgTnjh2vxit6wZvascjaD9dPPhcOOnGme4BEEDEXxBLTNWk36ZhWTFIB-N5SB22mgjXXbYYcZTc40Q6hOq6/s640/IMG_0116%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-57874288259863687912017-03-31T18:06:00.001+02:002017-04-29T17:14:44.076+02:00La Rubrica del Venerdì: Mana'ich - Friday's Page: Mana'ich<h3>
<div style="text-align: center;">
<div class="it_div">
Impossibile resistere!! 😂</div>
<div class="en_div">
Impossible to resist!! 😂</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYnPEX2TOJBR5vYpTHDF1QxH9HgL6641gZZMw28LSRW6p7NrjldCLdJAJFKHQGxMHJJlaMKBRKOM_2Al9ffa5xVmVqIAt1vkDc-FhCx52J0gggkQhQSNmcoj-o8hHmGFXYGe_4jBY_L0q/s1600/IMG_0090%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Rubrica del Venerdì: Mana'ich - Friday's Page: Mana'ich" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYnPEX2TOJBR5vYpTHDF1QxH9HgL6641gZZMw28LSRW6p7NrjldCLdJAJFKHQGxMHJJlaMKBRKOM_2Al9ffa5xVmVqIAt1vkDc-FhCx52J0gggkQhQSNmcoj-o8hHmGFXYGe_4jBY_L0q/s640/IMG_0090%252Bp.jpg" title="La Rubrica del Venerdì: Mana'ich - Friday's Page: Mana'ich" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Rubrica del Venerdì: Mana'ich - Friday's Page: Mana'ich</td></tr>
</tbody></table>
<br />
<div class="it_div">
E dopo averlo preparato, cosa ci facciamo con lo zaatar (trovate la ricetta qui: <b><a href="http://foodieintranslation.blogspot.com/2017/03/Rubrica-Venerdi-Zaatar.html"><span style="color: #3d85c6;">La Rubrica del Venerdì: Zaatar</span></a></b>)?<br />
Beh, la cosa più semplice da fare è usarlo come condimento per un antipasto molto sfizioso, a metà strada tra un pane, lo chiamano così, e una pizza.<br />
Appena l'ho visto mi son detta che non potevo certo restare indifferente... e quindi bando alle ciance e mettiamoci ad impastare!! 😊<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Mana'ich - Pane allo zaatar</i></b><br />
<br />
Ingredienti per il pane<br />
<br />
160g farina integrale<br />
140g farina di farro<br />
100ml di latte<br />
90ml di acqua<br />
4g lievito di birra secco<br />
7g di sale<br />
<br />
Ingredienti per il condimento<br />
<br />
2 cucchiai di zaatar<br />
2 cucchiai di olio evo</div>
<hr />
</div>
<div class="en_div">
And now, after preparing the zaatar, how can you use it (you can find the recipe here: <b><a href="http://foodieintranslation.blogspot.com/2017/03/Rubrica-Venerdi-Zaatar.html"><span style="color: #3d85c6;">Friday's Page: Zaatar</span></a></b>)?<br />
The simplest way is using it as seasoning for a tasty starter, which is a popular Levantine food, halfway between bread and pizza.<br />
As soon as I saw this recipe I knew I couldn't get out of doing it... so, let's not waste anymore time and start kneading!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Mana'ich - Zaatan bread</i></b><br />
<br />
Ingredients for the bread<br />
<br />
160g whole-wheat flour<br />
140g spelt flour<br />
100ml milk<br />
90ml water<br />
4g dry yeast<br />
7g salt<br />
<br />
Ingredients for the seasoning<br />
<br />
2 tablespoon of zaatar<br />
2 tablespoon of extra-virgin olive oil</div>
<hr />
</div>
<br />
<div class="it_div">
In una ciotola mescoliamo le farine, il latte, l'acqua, il lievito e il sale.</div>
<div class="en_div">
Mix flours, milk, water, dry yeast and salt in a bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jbbtGfAcS8JHypKh3ufBpiUAAuOSXEJGCnsKYXsFVwpzuDle001PVH2ENL_lrCKielXnvIUmN1bsc3zKXJo9VXKgX-d2ECWbUl4wUiTtCVGlpWTV8Kbp2ke8nul0svVjPKi2gv42W7_4/s1600/20170317_165433%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jbbtGfAcS8JHypKh3ufBpiUAAuOSXEJGCnsKYXsFVwpzuDle001PVH2ENL_lrCKielXnvIUmN1bsc3zKXJo9VXKgX-d2ECWbUl4wUiTtCVGlpWTV8Kbp2ke8nul0svVjPKi2gv42W7_4/s640/20170317_165433%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Quando l'impasto sarà ben amalgamato e liscio,</div>
<div class="en_div">
Once the dough is well combined and smooth,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdNHv1zng39JYMWSQEX4x3ZmmG3C1dcG1Xf9PZocpnL9Z6uLeds6XUp1rkiwT5A-W6fNHcPdWCu4JVEFurBS7GWEo-LUnxTl3Huz5adfyqogGcIwOuK_p7e9zenhEnrmGMb8XQ9sCToYz/s1600/20170317_171016%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdNHv1zng39JYMWSQEX4x3ZmmG3C1dcG1Xf9PZocpnL9Z6uLeds6XUp1rkiwT5A-W6fNHcPdWCu4JVEFurBS7GWEo-LUnxTl3Huz5adfyqogGcIwOuK_p7e9zenhEnrmGMb8XQ9sCToYz/s640/20170317_171016%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
mettiamolo a riposare per un paio d'ore finché non avrà raddoppiato il volume.<br />
Dopodiché dividiamolo in 4 parti e lasciamolo riposare una mezz'oretta.</div>
<div class="en_div">
let it rise for a couple of hour or until it is doubled in size.<br />
Then divide it in 4 pieces and let it rest for half an hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4S8hjPYVqw8VbpbvSKSkV_cPufxuV_XHAcxyOS2CndPBVUf1gje8dNVPM0dlDGemFynDXVqhhM4I-PjTjMdQ46kI0RbDvrUvfq_0lA4VwLDeHTwzDLE1-C4oT3nKTXoz7KiP-UzsUcj5/s1600/20170317_193127%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4S8hjPYVqw8VbpbvSKSkV_cPufxuV_XHAcxyOS2CndPBVUf1gje8dNVPM0dlDGemFynDXVqhhM4I-PjTjMdQ46kI0RbDvrUvfq_0lA4VwLDeHTwzDLE1-C4oT3nKTXoz7KiP-UzsUcj5/s640/20170317_193127%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Accendiamo il forno a 220°C, stendiamo l'impasto,</div>
<div class="en_div">
Preheat the oven at 220°C, roll out the dough,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfB73xitlCa44R-5oaBi3mJNIU_HUI_5xNxEI1f8vY6PxDznOTThmhwpHRQmOZkyFjec30n8VoG7jAYyuzAK8DWGVCfy25CQ1NxhwvtOmxa2t2Yrzfp2Es3i8d-LToWIkG52iMRdQ6Q0x/s1600/IMG_0079%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfB73xitlCa44R-5oaBi3mJNIU_HUI_5xNxEI1f8vY6PxDznOTThmhwpHRQmOZkyFjec30n8VoG7jAYyuzAK8DWGVCfy25CQ1NxhwvtOmxa2t2Yrzfp2Es3i8d-LToWIkG52iMRdQ6Q0x/s640/IMG_0079%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
prepariamo il condimento mescolando olio e zaatar</div>
<div class="en_div">
prepare the seasoning mixing olive oil and zaatar</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgfdGevy49XyGQNHDqrSK-BxoQ-D_y9E0PFmZ4Z5xGMYNvPrhxb522RNl4An60OeGBA58BwJcx23lbLskMWO8yX5ySlE8SBSK6JyCUfpatSfHAmwIrc7GYQDtpAu11CHeJTPJPI-yjzPa/s1600/IMG_0081%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgfdGevy49XyGQNHDqrSK-BxoQ-D_y9E0PFmZ4Z5xGMYNvPrhxb522RNl4An60OeGBA58BwJcx23lbLskMWO8yX5ySlE8SBSK6JyCUfpatSfHAmwIrc7GYQDtpAu11CHeJTPJPI-yjzPa/s640/IMG_0081%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
e spalmiamolo sopra il pane.</div>
<div class="en_div">
and spread it on top of bread.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NAt0jqdjDz4cBZUlWY4PSCnLboTRH7f4Wob5925sk_8T61K1DaA7MTKHGtS6GjL5muJuKr-WonNJKqyk7PexM4nQ2UqA_OjpAzS0AZszYYYsthyssNkS9yuCM_lvvYWO9ZjDlsdqeQCx/s1600/IMG_0082%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NAt0jqdjDz4cBZUlWY4PSCnLboTRH7f4Wob5925sk_8T61K1DaA7MTKHGtS6GjL5muJuKr-WonNJKqyk7PexM4nQ2UqA_OjpAzS0AZszYYYsthyssNkS9yuCM_lvvYWO9ZjDlsdqeQCx/s640/IMG_0082%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Inforniamo e cuociamo per circa 10 minuti.<br />
Sforniamo e portiamo in tavola!<br />
Buonissimo!! 😋</div>
<div class="en_div">
Put it into the oven and bake it for about 10 minutes.<br />
Remove from the oven and serve it!<br />
Delicious!! 😋</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Fk-PvnK82jl2HkjLgmib2wNwsPt8PkXZoIN7PX2N07udFKNimY5m8A2tb_iGIUFKhHv6f6FtO199GpPOFYG1Ee44ZvxgfxfHwLDTuNDMIhCT42kPvyCD9KQ4vbxgmYzBszPSMESXvAG8/s1600/IMG_0086%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Fk-PvnK82jl2HkjLgmib2wNwsPt8PkXZoIN7PX2N07udFKNimY5m8A2tb_iGIUFKhHv6f6FtO199GpPOFYG1Ee44ZvxgfxfHwLDTuNDMIhCT42kPvyCD9KQ4vbxgmYzBszPSMESXvAG8/s640/IMG_0086%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Enjoy your bread!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com3tag:blogger.com,1999:blog-6595128024371511900.post-86406295039661085722017-03-30T18:03:00.002+02:002017-05-25T17:29:15.213+02:00Pane con burro e acciughe - Bread with butter and anchovies<h3>
<div style="text-align: center;">
<div class="it_div">
Una volta al mille!!</div>
<div class="en_div">
Once in a while!!</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EViqGL6aUNdL97ySR-hIIrroEM0Iml8AuJFNESH2qmoNkEUp_riq5LU4m__Ub-cGrNI7GQ62WT2ljeTnnoHmrlUChtf7gOdCjiT6ELw5Q-2GTHVol1xMcYFbcjEBADRfuv1dFNIZ-gju/s1600/20170325_134719%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pane con burro e acciughe - Bread with butter and anchovies" border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EViqGL6aUNdL97ySR-hIIrroEM0Iml8AuJFNESH2qmoNkEUp_riq5LU4m__Ub-cGrNI7GQ62WT2ljeTnnoHmrlUChtf7gOdCjiT6ELw5Q-2GTHVol1xMcYFbcjEBADRfuv1dFNIZ-gju/s640/20170325_134719%252Bp.jpg" title="Pane con burro e acciughe - Bread with butter and anchovies" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pane con burro e acciughe - Bread with butter and anchovies</td></tr>
</tbody></table>
<br />
<div class="it_div">
Questa è una di quelle ricette che io reputo di una pericolosità pazzesca!!<br />
Così semplice e veloce da preparare, e così dannatamente buona che non smetteresti mai di mangiarne!<br />
È per questo che non preparo questo antipasto molto spesso, altrimenti... puoi tranquillamente dire addio alla dieta che tanto diligentemente hai iniziato!! 😉<br />
Perciò godiamoci pure questa bruschetta, ma una volta al mille!! 😜<br />
<br />
<div style="text-align: center;">
<hr />
<b><i>Pane con burro e acciughe</i></b><br />
<br />
Ingredienti<br />
<br />
pane<br />
burro<br />
alici sott'olio</div>
<hr />
</div>
<div class="en_div">
This is one of those recipes I consider really dangerous!!<br />
It's so simple and quick and so delicious that you would never stop eating it!<br />
It's for this reason that I do not prepare this starter often, otherwise... you can easily say good bye to the diet you diligently started!! 😉<br />
So, let's do this toast, but once in a while!! 😜<br />
<br />
<div style="text-align: center;">
<hr />
<b><i>Bread with butter and anchovies</i></b><br />
<br />
Ingredients<br />
<br />
bread<br />
butter<br />
anchovies in olive oil</div>
<hr />
</div>
<br />
<div class="it_div">
Tagliamo il pane creando delle mini bruschette,</div>
<div class="en_div">
Cut the bread in small pieces,</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ueEmXbYzypBqypfMMhuQZDe3CiaJtWhKN7b7lKi4Z3nVdT-Ndw_XqDUCOjR_npIN2IubVGCZrjpOOAgv9xJzCuczNW6oTaq4GZUghbEU1PG4iO6YXkWgDJM70FMjU9-QzK77-49gEfQp/s1600/20170325_133339%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ueEmXbYzypBqypfMMhuQZDe3CiaJtWhKN7b7lKi4Z3nVdT-Ndw_XqDUCOjR_npIN2IubVGCZrjpOOAgv9xJzCuczNW6oTaq4GZUghbEU1PG4iO6YXkWgDJM70FMjU9-QzK77-49gEfQp/s640/20170325_133339%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
spalmiamo con il burro e adagiamoci sopra un filetto di acciuga.<br />
Fatto!!<br />
Semplice, veloce... delizioso!! 😁</div>
<div class="en_div">
spread it with butter and put an anchovies on top.<br />
That's it!!<br />
Easy, fast... delicious!! 😁</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslptp_Uy8SGOv9QxP2uybp5XWabpuATJqsr_YAIF7mL7vvKinhuPUPFodpcn8oW8fOvdn1ToTn6T_GLamMGp8SfM4iu9mCYVtvAnAIo0eGMrHRKlBqU0oEB6kpm7Brcbn7k_YU_LOEkJa/s1600/20170325_134702%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslptp_Uy8SGOv9QxP2uybp5XWabpuATJqsr_YAIF7mL7vvKinhuPUPFodpcn8oW8fOvdn1ToTn6T_GLamMGp8SfM4iu9mCYVtvAnAIo0eGMrHRKlBqU0oEB6kpm7Brcbn7k_YU_LOEkJa/s640/20170325_134702%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-31992873759313515102017-03-25T17:23:00.001+01:002017-04-11T17:11:29.231+02:00Pane in cassetta integrale - Whole-wheat sandwich bread<h3>
<div style="text-align: center;">
<div class="it_div">
Tramezzini... a me!!</div>
<div class="en_div">
Sandwich... come to me!!</div>
</div>
</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQs6hDtuG8KA-QeKuztEv5jwbTDe7VdAA7Y9wvFBaSi9SU3RHpq9lFJuHWw_jnzWzm7jYYzMLgs5G4XlBUJdxeGdEN-e40xu0YawvU7ULbg-lgsUkBvkIzOSd1LKwGA4mX3MI9PvThvHR-/s1600/20150821_202255.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pane in cassetta integrale - Whole-wheat sandwich bread" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQs6hDtuG8KA-QeKuztEv5jwbTDe7VdAA7Y9wvFBaSi9SU3RHpq9lFJuHWw_jnzWzm7jYYzMLgs5G4XlBUJdxeGdEN-e40xu0YawvU7ULbg-lgsUkBvkIzOSd1LKwGA4mX3MI9PvThvHR-/s640/20150821_202255.jpg" title="Pane in cassetta integrale - Whole-wheat sandwich bread" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pane in cassetta integrale - Whole-wheat sandwich bread</td></tr>
</tbody></table>
<br />
<div class="it_div">
In alternativa ai panini comperati al bar o per preparare dei tramezzini a mo' di antipasto per l'happy hour nel weekend, il pane in cassetta è sempre il benvenuto in casa nostra.<br />
Adatto a qualsiasi tipo di preparazione, questo pancarrè ha di particolare solo una cosa: la farina.<br />
Ho usato quella integrale e non avrei mai detto che potesse venire così bene, forse addirittura meglio del pane in cassetta preparato con la semola (potete trovare la ricetta qui: <a href="http://foodieintranslation.blogspot.com/2015/07/pancarre-con-semola-di-grano-duro.html"><b><span style="color: #3d85c6;">pancarrè con farina di semola</span></b></a>) o con la farina normale (potete trovare la ricetta qui: <a href="http://foodieintranslation.blogspot.com/2015/04/la-necessita-aguzza-lingegno.html"><b><span style="color: #3d85c6;">pane in cassetta homemade</span></b></a>)! 😉<br />
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<hr />
<div style="text-align: center;">
<b><i>Pane in cassetta integrale</i></b><br />
<br />
Ingredienti<br />
<br />
600g di farina integrale<br />
400g acqua<br />
12g lievito fresco<br />
10g zucchero integrale di canna<br />
10g sale<br />
12g olio evo</div>
<br />
<hr />
</div>
<div class="en_div">
Whether for a lunch in a rush or some happy hour starter during the weekend, sandwich bread is always welcome in our house.<br />
Perfectly fitting for every kind of preparation, this recipe just needs attention on one thing: the flour.<br />
This time, I used whole-wheat flour. Hey, what a difference!<br />
I would have never said that the result would be better than the homemade sandwich bread made with durum wheat flour (you can find the recipe here: <a href="http://foodieintranslation.blogspot.com/2015/07/pancarre-con-semola-di-grano-duro.html"><b><span style="color: #3d85c6;">semolina sandwich bread</span></b></a>) or than the one with all-purpose flour (you can find the recipe here: <a href="http://foodieintranslation.blogspot.com/2015/04/la-necessita-aguzza-lingegno.html"><span style="color: #3d85c6;"><b>homemade sandwich bread</b></span></a>)! 😉<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Whole-wheat sandwich bread</i></b><br />
<br />
Ingredients<br />
<br />
600g whole-wheat flour<br />
400g water<br />
12g fresh yeast<br />
10g brown sugar<br />
10g salt<br />
12g extra-virgin olive oil</div>
<hr />
</div>
<br />
<div class="it_div">
In una grande ciotola mescoliamo la farina, il lievito, l'acqua, lo zucchero, l'olio e il sale.</div>
<div class="en_div">
Mix flour, yeast, water, sugar, olive oil and salt in a big bowl.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUy3VgG6mUQ3485H_jReKLjqblluAxWTzaQr63quFGw2Kc4_vzAvZR4l0NBbWfEybkZJBPDh6itOxm3FDwxTI-PODMk2YAjlFCcIEzPb79BTtsGGuaRmf9md3DYk3qV6qAQveoE_UKVBX/s1600/20150821_100948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUy3VgG6mUQ3485H_jReKLjqblluAxWTzaQr63quFGw2Kc4_vzAvZR4l0NBbWfEybkZJBPDh6itOxm3FDwxTI-PODMk2YAjlFCcIEzPb79BTtsGGuaRmf9md3DYk3qV6qAQveoE_UKVBX/s640/20150821_100948.jpg" width="640" /></a></div>
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<div class="it_div">
Quando l'impasto sarà ben amalgamato e liscio,</div>
<div class="en_div">
Once the dough is well combined and smooth,</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLy2dvEvf8e11IA5Iuq8MPFZTF6n0dCXZR7GEA0_LFa1tVlzGOaNFNJD6uG9lUb1Z7EFdf_xRP6XHQgvqUxLNU35qSaBNlEUerEHRNwLY2pOuRQKHDoFlIM76bBr59Y-Gy8q7j5Oa2bXo/s1600/20150821_102154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLy2dvEvf8e11IA5Iuq8MPFZTF6n0dCXZR7GEA0_LFa1tVlzGOaNFNJD6uG9lUb1Z7EFdf_xRP6XHQgvqUxLNU35qSaBNlEUerEHRNwLY2pOuRQKHDoFlIM76bBr59Y-Gy8q7j5Oa2bXo/s640/20150821_102154.jpg" width="640" /></a></div>
<br />
<div class="it_div">
mettiamolo a riposare per almeno un paio d'ore finché non avrà raddoppiato il volume.</div>
<div class="en_div">
let it rise for a couple of hour or until it is doubled in size.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalhRRjnab9N-6dP3MDNMwJB5K6LB_vYlomIBID247zb5pbuSamhd-JjTBIfViNb05qYoZDbb5dudEgRFcYrTLeuuVXQsMUugWU9Sdo4dBNWz3a4nvbm4Iw1nQPjxrbkM0rNz9c75IP6cV/s1600/20150821_125214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalhRRjnab9N-6dP3MDNMwJB5K6LB_vYlomIBID247zb5pbuSamhd-JjTBIfViNb05qYoZDbb5dudEgRFcYrTLeuuVXQsMUugWU9Sdo4dBNWz3a4nvbm4Iw1nQPjxrbkM0rNz9c75IP6cV/s640/20150821_125214.jpg" width="640" /></a></div>
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Togliamo l'impasto dalla ciotola, diamogli una forma allungata e trasferiamolo in uno stampo da plumcake foderato di carta forno</div>
<div class="en_div">
Remove the dough from the bowl, give it an oval shape and put it into a loaf pan lined with parchment paper</div>
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<div class="it_div">
e lasciamolo lievitare per un altro paio d'oro finché l'impasto non avrà oltrepassato i bordi dello stampo.</div>
<div class="en_div">
and let it rise for a couple of hours or until the dough dome over the edges of the mould.</div>
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<div class="it_div">
Preriscaldiamo il forno a 200°C, inforniamo e cuociamo per circa 30-40 minuti.<br />
Facciamo la prova dello stecchino e se il pane è cotto, sforniamo, lasciamo raffreddare ed è pronto!</div>
<div class="en_div">
Preheat the oven at 200°C, put the dough into the oven and bake for about 30-40 minutes.<br />
Check for doneness using a toothpick and, if the bread is done, remove it from the oven, let it cool and sandwich bread is ready!!</div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-58712728993092835352017-03-23T16:28:00.004+01:002017-05-25T17:28:42.569+02:00Torta salata ai broccoli - Broccoli salty pie<h3>
<div style="text-align: center;">
<div class="it_div">
Magie in cucina!</div>
<div class="en_div">
Magic into the kitchen!</div>
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</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaG2gzK-bXFgPcxLzo697pn_hQabwMrLfBatriA4JSN3o3g9IQM5EkWD9Az27LBkAKQlaYwalOO72HrF10sgs7o3iBRPzAPw8-GNd3FlWZzkE9rKFvhlb-HybshFzhWL0pKSBJBMo03oBa/s1600/IMG_0078%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Torta salata ai broccoli - Broccoli salty pie" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaG2gzK-bXFgPcxLzo697pn_hQabwMrLfBatriA4JSN3o3g9IQM5EkWD9Az27LBkAKQlaYwalOO72HrF10sgs7o3iBRPzAPw8-GNd3FlWZzkE9rKFvhlb-HybshFzhWL0pKSBJBMo03oBa/s640/IMG_0078%252Bp.jpg" title="Torta salata ai broccoli - Broccoli salty pie" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Torta salata ai broccoli - Broccoli salty pie</td></tr>
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<div class="it_div">
Le verdure...<br />
Non a tutti piacciono, bambini in primis.<br />
Ma chi l'ha detto che piacciano anche ai grandi?<br />
La soluzione è sempre la stessa: camuffare!!<br />
Io ho camuffato i broccoli in questa maniera e ha funzionato alla perfezione! 😊<br />
La torta salata si è volatilizzata in un batter d'occhio! 😉<br />
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<div style="text-align: center;">
<b><i>Torta salata ai broccoli</i></b><br />
<br />
Ingredienti<br />
<br />
1 pasta sfoglia<br />
500g di broccoli<br />
100g di pancetta affumicata<br />
1 mozzarella<br />
2 uova<br />
pepe<br />
sale<br />
olio evo</div>
<hr />
</div>
<div class="en_div">
Vegetables...<br />
Usually people don't like them, most of all children.<br />
But sometimes even grown-ups don't like them...<br />
The solution is always the same: sneak them!!<br />
I sneaked some broccoli in this way and it worked perfectly! 😊<br />
This savoury pie disappeared instantly! 😉<br />
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<hr />
<div style="text-align: center;">
<b><i>Broccoli salty pie</i></b><br />
<br />
Ingredients<br />
<br />
1 puff pastry<br />
500g broccoli<br />
100g diced smoked streaky bacon<br />
1 mozzarella<br />
2 eggs<br />
pepper<br />
salt<br />
extra-virgin olive oil</div>
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</div>
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<div class="it_div">
Puliamo i broccoli, tagliamo le cimette, peliamo e dividiamo il gambo in pezzi.<br />
Lessiamoli in acqua bollente finché non saranno morbidi.<br />
Scoliamoli e facciamoli saltare per un qualche minuto in una padella con un filo d'olio e la pancetta affumicata.</div>
<div class=" en_div">
Clea the broccoli, cut the flower, peel and dice the stalk.<br />
Steam them in hot water until the broccoli soften.<br />
Drain and stir them in a pan with a drizzle of olive oil and the diced bacon for some minutes.</div>
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<div class="it_div">
Mettiamo la pasta sfoglia in una teglia rotonda e bucherelliamo il fondo con i rebbi di una forchetta.</div>
<div class="en_div">
Put the puff pastry in a round cake mould and lightly perforate it with a fork.</div>
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<div class="it_div">
Mettiamo i broccoli e la pancetta dentro la pasta sfoglia, uniamo le uova e condiamo con sale e pepe.</div>
<div class="en_div">
Place the broccoli and bacon into the pastry, add the eggs and season with salt and pepper.</div>
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<div class="it_div">
Aggiungiamo la mozzarella tagliata a fette, condiamo con olio, sale e pepe e inforniamo in forno già caldo a 200°C.</div>
<div class="en_div">
Add the sliced mozzarella, season with olive oil, salt and pepper and put into a preheated oven at 200°C.</div>
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<div class="it_div">
Cuociamo per circa 25 minuti, sforniamo e portiamo in tavola.</div>
<div class="en_div">
Baked for about 25 minutes, remove from the oven and serve it.</div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-48339392494953149022017-03-18T16:51:00.000+01:002017-04-29T17:28:22.051+02:00Orecchiette al tonno con foglie di carote - Tuna orecchiette with carrot tops<h3 style="text-align: center;">
<div class="it_div">
Non si butta niente!!</div>
<div class="en_div">
Don't throw anything away!!</div>
</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHPZXYlORb2m8wZVNehLzHm8z-hST_Q_3KqiCqLXsEvJF2umtrgY8WZmtxeVKUmeVd-ztevkyiloGkh57RvOnuTkrsJxNiciskmO1LjB9i73F8DYmrIMIrf2DJE9fG2_hX34ISnmnzHea/s1600/IMG_0026%252Bpp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Orecchiette al tonno con foglie di carote - Tuna orecchiette with carrot tops" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHPZXYlORb2m8wZVNehLzHm8z-hST_Q_3KqiCqLXsEvJF2umtrgY8WZmtxeVKUmeVd-ztevkyiloGkh57RvOnuTkrsJxNiciskmO1LjB9i73F8DYmrIMIrf2DJE9fG2_hX34ISnmnzHea/s640/IMG_0026%252Bpp.jpg" title="Orecchiette al tonno con foglie di carote - Tuna orecchiette with carrot tops" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orecchiette al tonno con foglie di carote - Tuna orecchiette with carrot tops</td></tr>
</tbody></table>
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<div class="it_div">
Adoro andare al mercato.<br />
E quando capita, compro sempre un bel mazzo di carote.<br />
E allora, cosa ci sarebbe di strano? Le foglie!😂<br />
Immancabilmente il "fruttivendolo" mi chiede: "Le foglie le tagliamo, vero?"<br />
E la mia risposta non si fa attendere: "No, grazie!"<br />
Ovviamente mi guardano sempre come se fossi un'aliena, ma l'idea di buttare qualcosa di commestibile non mi piace affatto.<br />
Ora, vi starete chiedendo: "E come si possono cucinare le foglie delle carote?"<br />
Una bella domanda che mi ha ossessionato per parecchi giorni finché, dopo varie ricerche, ho "scoperto" che posso aggiungerle... a qualsiasi tipo di piatto!<br />
Basta non esagerare, altrimenti il "gusto di carota" avrà il sopravvento su tutto il resto e rovinerà il piatto! 😉<br />
La cosa basilare è fare un lavoro certosino all'inizio: togliere tutte le foglie rovinate, lavarle per bene, asciugarle, tritarle e usarle subito o metterle in un sacchetto da infilare in congelatore, in modo da averle sempre a disposizione.<br />
Oggi, per esempio, le ho usate per preparare una pasta al tonno! 😋<br />
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<hr />
<div style="text-align: center;">
<b><i>Orecchiette al tonno con foglie di carote</i></b><br />
<br />
Ingredienti per 2<br />
<br />
150g di orecchiette<br />
180g di tonno sott'olio<br />
1 cipolla rossa<br />
1 pomodoro fresco<br />
foglie di carote tritate<br />
peperoncino in polvere<br />
sale<br />
olio evo</div>
<hr />
</div>
<div class="en_div">
I love going to the market.<br />
And every time I buy a bunch of carrots.<br />
So... what's wrong with them? The carrot tops! 😂<br />
Every time the greengrocer asks me: "I'm cutting the tops, right?"<br />
My answer is always the same: "No, thanks!"<br />
He then looks at me like I was an alien at this point, but I don't like to throw anything edible away.<br />
Now, I am sure, you are questioning yourselves: "But, how could I use the carrot tops?"<br />
This question tormented me for some days, until I found the answer: I can add them... wherever I want!<br />
Just don't add too much of them, otherwise the "carrot flavor" will prevail and will ruin the dish! 😉<br />
Remember, you need to do a meticulous cleaning job at the beginning: throw all the ruined leaves away, wash them carefully, dry them, chop them and that's it!<br />
At this point you can use them or put them into a bag to freeze, so you have some at your disposal.<br />
Today, I will prepare a delicious tuna pasta! 😋<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Tuna orecchiette with carrot tops</i></b><br />
<br />
Ingredients for 2<br />
<br />
150g orecchiette pasta<br />
180g tuna in olive oil<br />
1 red onion<br />
1 fresh tomato<br />
minced carrot tops<br />
chilli powder<br />
salt<br />
extra-virgin olive oil</div>
<hr />
</div>
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<div class="it_div">
In una padella capiente mettiamo un filo d'olio e facciamo soffriggere la cipolla affettata, il pomodoro tagliato a pezzi e le foglie delle carote.</div>
<div class="en_div">
Put some olive oil in a big pan and fry the sliced onion, the diced tomato and the carrot tops.</div>
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<div class="it_div">
Aggiungiamo il tonno e lasciamo cuocere per una decina di minuti a fuoco basso.</div>
<div class="en_div">
Add tuna and let cook on a low heat for about ten minutes.</div>
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<div class="it_div">
Cuociamo le orecchiette al dente, aggiungiamole al sugo.</div>
<div class="en_div">
Cook the orecchiette al dente, put them into the pan with the sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAo5VQFHOFJUooW2WGfGIDhBgmlaEHireSAPY0V4chppyoikI6Q5df0Ti-4gZ8A-QOlRTVrBZCqqlvrKn7J-GafynZWaPWb3VuG8v3yOjOOpCkYwJ4OHDCgHCvMiXFfwap2gJj4ZjMR_Y0/s1600/IMG_0014%252Bpp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAo5VQFHOFJUooW2WGfGIDhBgmlaEHireSAPY0V4chppyoikI6Q5df0Ti-4gZ8A-QOlRTVrBZCqqlvrKn7J-GafynZWaPWb3VuG8v3yOjOOpCkYwJ4OHDCgHCvMiXFfwap2gJj4ZjMR_Y0/s640/IMG_0014%252Bpp.jpg" width="640" /></a></div>
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<div class="it_div">
Mescoliamo, impiattiamo, spolveriamo con del peperoncino e portiamo in tavola.</div>
<div class="en_div">
Toss, plate it up, sprinkle with some chilli powder and serve it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZHgzCZhYkrh1sg8G7xkO_ed-elbWeXVO3Zr5QDIeSXxSq5G7EanrM6i6e5QCvlfN669MVO-06KvjA62MgGCZPntF2bHuCFOXMdKWXHSrXLxAfGSGVfxIXpncpAX6OTH2_qwmrqZ25q-Z/s1600/IMG_0019%252Bpp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZHgzCZhYkrh1sg8G7xkO_ed-elbWeXVO3Zr5QDIeSXxSq5G7EanrM6i6e5QCvlfN669MVO-06KvjA62MgGCZPntF2bHuCFOXMdKWXHSrXLxAfGSGVfxIXpncpAX6OTH2_qwmrqZ25q-Z/s640/IMG_0019%252Bpp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-22478447292336755812017-03-17T21:24:00.001+01:002017-03-17T21:26:39.956+01:00La Rubrica del Venerdì: Zaatar - Friday's Page: Zaatar <h3>
<div style="text-align: center;">
<div class="it_div">
Le mille e una... spezia!!</div>
<div class="en_div">
One thousand and one... spices!!</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjrH9obHn0JUdN_i97wPqdw5NONHfmiigOOYMnobUGwq61-YM9A70zrWDJBpmsHVvXSmTn5uzITKFVj3pjX5QRXSYAPBxlGXQXQlGFqXhB7Y8KMdGQgHNOeh9CZyMsyfr_49xRRsTiBEV/s1600/20170317_181047%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Rubrica del Venerdì: Zaatar - Friday's Page: Zaatar " border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjrH9obHn0JUdN_i97wPqdw5NONHfmiigOOYMnobUGwq61-YM9A70zrWDJBpmsHVvXSmTn5uzITKFVj3pjX5QRXSYAPBxlGXQXQlGFqXhB7Y8KMdGQgHNOeh9CZyMsyfr_49xRRsTiBEV/s640/20170317_181047%252Bp.jpg" title="La Rubrica del Venerdì: Zaatar - Friday's Page: Zaatar " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Rubrica del Venerdì: Zaatar - Friday's Page: Zaatar </td></tr>
</tbody></table>
<br />
<div class="it_div">
Mi capita spesso di leggere ricette internazionali e ovviamente mi imbatto in spezie a me sconosciute.<br />
L'ultima volta ho scoperto il sumac, una spezia ricavata dalle bacche di un arbusto della famiglia delle Anacardiaceae, la Rhus Coriara, che cresce al caldo, soprattutto in Medio Oriente e in Sicilia.<br />
Sembra che fosse conosciuta dai Greci e dai Romani, e che fosse utilizzata nel Medioevo, anche se non se ne hanno notizie precise.<br />
Di solito si trova in polvere e viene sparsa direttamente sul pesce o sulla carne, oppure viene sciolta in un pochino d'acqua e poi aggiunta alla preparazione.<br />
Un'altra cosa interessante è che il sumac serve per creare un mix di spezie tipico della cucina libanese, lo Zaatar, appunto.<br />
In arabo, Zaatar significa timo, che è un altro degli ingredienti di questo mix.<br />
Ma basta parlare, entriamo in azione!!<br />
<br />
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<div style="text-align: center;">
<b><i>Zaatar</i></b><br />
<br />
Ingredienti<br />
<br />
2 cucchiai di sesamo dorato<br />
4 cucchiai di timo secco<br />
1 cucchiaio di origano<br />
2 cucchiai di sumac<br />
1 cucchiaino di sale</div>
<hr />
</div>
<div class="en_div">
I often stumble upon some international recipes and I always find some spices I still didn't know.<br />
Last time, I discovered the sumac, a spice made with the seeds of a shrub of the Anacardiaceae family, the Rhus Coriara, which grows in hot areas, mostly in Middle East and in Sicily.<br />
We don't have precise information about it, but sumac was used in the Middle Ages and it seems that Greeks and Romans knew this spice already!<br />
Usually you can find ground sumac to be sprinkled directly on fish and meat, or melted in a bit of water and then added at the preparation.<br />
Another interesting fact, sumac is one of the main components of a typical Lebanese spices mix, the Zaatar, that is the subject of this article.<br />
In Arabic, Zaatar means thyme, another ingredient of this mix.<br />
Enough talking! Let's do it!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Zaatar</i></b><br />
<br />
Ingredients<br />
<br />
2 tablespoons of sesame seeds<br />
4 tablespoons of dried thyme<br />
1 tablespoon of oregano<br />
2 tablespoons of sumac<br />
1 teaspoon of salt</div>
<hr />
</div>
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<div class="it_div">
Mettiamo tutti gli ingredienti nel mixer,</div>
<div class="en_div">
Put all the ingredients in a mixer,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi2Ewtvh6wI9-QEkpLe7uBoOHTETmIhPXHtFTsFxOxP5DI7kjWUR1myqe3o0U0ykn-Ar1RZOwXyCpNltuppCaSevsb4a2_SES-lr1gVtI6MUDEggC2G1DkRDlJDsTFWm8tCPGDTdgbRX_/s1600/20170317_174420%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi2Ewtvh6wI9-QEkpLe7uBoOHTETmIhPXHtFTsFxOxP5DI7kjWUR1myqe3o0U0ykn-Ar1RZOwXyCpNltuppCaSevsb4a2_SES-lr1gVtI6MUDEggC2G1DkRDlJDsTFWm8tCPGDTdgbRX_/s640/20170317_174420%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
mixiamo</div>
<div class="en_div">
mix everything</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZArTnALay3xq_q6a6DBvm_TN8_H1dY1qpCDhWL4QhNIkzLuAN-jIg9VxI7hckV74gXVnajmmfQbAhD7vj7TzPXHNicfUKIzRLx_xyg4D7yvo4Qh22g0HE4ci9OeI225KPQoycRmMIludH/s1600/20170317_175132%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZArTnALay3xq_q6a6DBvm_TN8_H1dY1qpCDhWL4QhNIkzLuAN-jIg9VxI7hckV74gXVnajmmfQbAhD7vj7TzPXHNicfUKIzRLx_xyg4D7yvo4Qh22g0HE4ci9OeI225KPQoycRmMIludH/s640/20170317_175132%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
e il gioco è fatto!! 😁</div>
<div class="en_div">
and that's it!!😁</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wpJJCXhl_TGlh4l9WRIRVBFNh01jv5CBbJzX0lRiXp_LSUZhKYWWJmsFTxom0T_irIL53ZKYh6SS7gV32Jwvkjkt7Sqe8NpUfhWhyphenhyphenoTprCqFpqBBTBjW2lzCidYI4JuL-yvvyWN4HB7y/s1600/20170317_181047%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="La Rubrica del Venerdì: Zaatar - Friday's Page: Zaatar " border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wpJJCXhl_TGlh4l9WRIRVBFNh01jv5CBbJzX0lRiXp_LSUZhKYWWJmsFTxom0T_irIL53ZKYh6SS7gV32Jwvkjkt7Sqe8NpUfhWhyphenhyphenoTprCqFpqBBTBjW2lzCidYI4JuL-yvvyWN4HB7y/s640/20170317_181047%252Bp.jpg" title="La Rubrica del Venerdì: Zaatar - Friday's Page: Zaatar " width="640" /></a></div>
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<div style="text-align: center;">
Enjoy your meal!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-31431865291163114132017-03-01T18:17:00.003+01:002017-03-01T18:17:19.130+01:00Pane al basilico - Basil bread<h3>
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Pane veloce e profumato!</div>
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Fast and flavored bread!</div>
</div>
</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy240pjPzkl4gLdzrGgSUSn6aELifaBPKDVnoXP63R8xvh2oIc3ywbA58r7qEXTBv9d2RuT7nVrNK_Wb0TE5szKPxG-60h9GXK065z2zBcJtUiTTxqsBLKNDRzXTooTY5m5G5du6_5fXE3/s1600/20170227_202823%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pane al basilico - Basil bread" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy240pjPzkl4gLdzrGgSUSn6aELifaBPKDVnoXP63R8xvh2oIc3ywbA58r7qEXTBv9d2RuT7nVrNK_Wb0TE5szKPxG-60h9GXK065z2zBcJtUiTTxqsBLKNDRzXTooTY5m5G5du6_5fXE3/s640/20170227_202823%252Bp.jpg" title="Pane al basilico - Basil bread" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pane al basilico - Basil bread</td></tr>
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<div class="it_div">
Vi piace preparare il pane in casa, ma siete ormai stanchi dei soliti lievitati?<br />
Questa ricetta fa al caso vostro!<br />
È l'ideale quando vi accorgete all'ultimo minuto di averlo finito, perché velocissimo da preparare, ma ha anche un delicatissimo tocco in più: è aromatizzato al basilico 😊<br />
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<hr />
<div style="text-align: center;">
<b><i>Pane al basilico</i></b><br />
<br />
Ingredienti<br />
<br />
500g di farina integrale<br />
390g di acqua<br />
12g di lievito di birra fresco<br />
10g di sale al basilico (la ricetta potete trovarla qui: sale al basilico)<br />
15g di miele</div>
<hr />
</div>
<div class="en_div">
Do you like to knead the bread by yourself, but you are looking for something new?<br />
This recipe is for you!<br />
It is perfect when you realise you need bread at the last minute, because it is super fast, but it has a distinctive trait also: it is basil flavoured 😊<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Basil bread</i></b><br />
<br />
Ingredients<br />
<br />
500g whole-wheat flour<br />
390g water<br />
12g fresh yeast or 3g dry yeast<br />
10g basil salt (you can find here the recipe: basil salt)<br />
15g honey</div>
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</div>
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<div class="it_div">
In una ciotola grande mettiamo l'acqua, il miele e il lievito.<br />
Non appena il lievito si sarà sciolto completamente aggiungiamo gli altri ingredienti, cioè la farina e il sale al basilico.</div>
<div class="en_div">
Put water, honey and yeast in a big bowl.<br />
Once the yeast is completely melted, add the others ingredients, that is flour and basil salt.</div>
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<div class="it_div">
Mescoliamo con un mestolo di legno finché il composto sarà ben amalgamato e lasciamolo riposare fino al raddoppio, circa un paio di ore.</div>
<div class="en_div">
Mix all the ingredient with a wood spoon until well combined and let it rise until doubled, about a couple of hour, for me.</div>
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<div class="it_div">
Trascorso il tempo di lievitazione, preriscaldiamo il forno alla temperatura massima (per me 250°C), capovolgiamo la ciotola con l'impasto su una teglia ricoperta di carta forno e appena il forno ha raggiunto la temperatura, inforniamo.</div>
<div class="en_div">
Once the dough has risen, preheat the oven at the maximum temperature (form me 250°C), turn the bowl with the mixture in a baking pan lined with parchment paper and put into the oven as soon as it reaches the temperature.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8yea5S3pr0sW7VCxlaH4JKfZHjPGTxwxueV0RUcXxHaI9eTTHGoAeRyXrAVhlV7-SoIZXcqX1tscM31hC46tk0UOEUFDxOWmHLaIWEd1rGSCLngRL7PgSSKkdZcKk8FUbWHzuEovish_/s1600/20170227_173402%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8yea5S3pr0sW7VCxlaH4JKfZHjPGTxwxueV0RUcXxHaI9eTTHGoAeRyXrAVhlV7-SoIZXcqX1tscM31hC46tk0UOEUFDxOWmHLaIWEd1rGSCLngRL7PgSSKkdZcKk8FUbWHzuEovish_/s640/20170227_173402%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Abbassiamo a 230°C, cuociamo per circa 30-35 minuti e sforniamo.</div>
<div class="en_div">
Set the temperature at 230°C for about 30-35 minutes and remove it from the oven.</div>
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<div class="it_div">
Lasciamo raffreddare e portiamo in tavola!!</div>
<div class="en_div">
Let it cool and serve it!!</div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-38732546944234966582017-02-28T18:38:00.003+01:002017-02-28T18:38:53.242+01:00Mini-involtini di manzo - Mini beef roll-ups<h3>
<div style="text-align: center;">
<div class="it_div">
Involtini... da inzuppo!! :D</div>
<div class="en_div">
Roll-ups... to dip!! :D</div>
</div>
</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C4RXk5D_A39lGmTyC1pm5MuGH3QABG8i4wb1YIAD93lNOwZh9_JmQ35zht5mBR05xORt3QY9jwPUxGSUEJwe-V0dOZ1gImNifcS3s9i7lRdi6F1DpVeH43ofByf76KnU737fo5ZFx0Yy/s1600/20151006_204454%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Mini-involtini di manzo - Mini beef roll-ups" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C4RXk5D_A39lGmTyC1pm5MuGH3QABG8i4wb1YIAD93lNOwZh9_JmQ35zht5mBR05xORt3QY9jwPUxGSUEJwe-V0dOZ1gImNifcS3s9i7lRdi6F1DpVeH43ofByf76KnU737fo5ZFx0Yy/s640/20151006_204454%252Bp.jpg" title="Mini-involtini di manzo - Mini beef roll-ups" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini-involtini di manzo - Mini beef roll-ups</td></tr>
</tbody></table>
<br />
<div class="it_div">
Avete in programma una cenetta salutare a base di crema di zucca, ma non volete rinunciare a dei gustosi bocconcini di carne?<br />
Semplice!!<br />
Aggiungete dei mini-involtini di manzo alla vellutata e il gioco è fatto!! 😁<br />
Una cena veloce, abbastanza salutistica e che di sicuro metterà tutti d'accordo, grandi e piccini... provare per credere!! 😋<br />
Per la crema di zucca potete cliccare qui: <b><a href="http://foodieintranslation.blogspot.com/2015/02/sono-proprio-una-zucca-dura.html"><span style="color: #3d85c6;">crema di zucca</span></a></b><br />
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<hr />
<div style="text-align: center;">
<b><i>Mini-involtini di manzo</i></b><br />
<br />
Ingredienti<br />
<br />
200g di vaccina<br />
1 salsiccia<br />
formaggio<br />
1 scalogno<br />
1 noce di burro<br />
1/2 bicchiere di birra<br />
sale<br />
pepe</div>
<hr />
</div>
<div class="en_div">
Have you planned a healthy dinner with a creamy pumpkin soup, but you want some tasty meat delicacy, too?<br />
It's simple!!<br />
You add some mini beef roll-ups to the cream and that's it!! 😁<br />
A quick dinner, quite a healthy one and this recipe will be appreciated by grown-ups and kids... see for yourself!! 😋<br />
You can find the pumpking cream's recipe here: <b><a href="http://foodieintranslation.blogspot.com/2015/02/sono-proprio-una-zucca-dura.html"><span style="color: #3d85c6;">pumpkin cream</span></a></b><br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Mini beef roll-ups</i></b><br />
<br />
Ingredients<br />
<br />
200g beef<br />
1 sausage<br />
cheese<br />
1 shallot<br />
1 knob of butter<br />
1/2 glass of beer<br />
salt<br />
pepper</div>
<hr />
</div>
<br />
<div class="it_div">
Prendiamo la carne e tagliamola a fettine sottili, creando delle strisce strette e lunghe, in modo da avere degli involtini abbastanza piccoli.</div>
<div class="en_div">
Cut the meat in order to have narrow and long slices, so you can prepare small roll-ups.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3xdwhzBXEkkwJLHDWOe7eFZ0c4xlvZzisbm6yv-4aS21kxZpi35SVGu2EkZdtHTfxjnzLkpfcBy8gsYdurxzTdyFqEgfnszc4cy5EeGocooEZFbpZ5ihmWt4faTMvZEcmEUl249oo2HQ/s1600/20151006_181734%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3xdwhzBXEkkwJLHDWOe7eFZ0c4xlvZzisbm6yv-4aS21kxZpi35SVGu2EkZdtHTfxjnzLkpfcBy8gsYdurxzTdyFqEgfnszc4cy5EeGocooEZFbpZ5ihmWt4faTMvZEcmEUl249oo2HQ/s640/20151006_181734%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Spalmiamo la salsiccia sulla carne, mettiamo il formaggio e condiamo con sale e pepe.</div>
<div class="en_div">
Spread the sausage on the meat, put some cheese and season with salt and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicY-uYyp_DBXhoBT17CBNnDfj-lnm3FWLwq6K4Zrn4VJ6xVBkKTY0EFCVtSRNpIjyRm86O-b3qhQ7MH9EBXbMiaYaQIZZKtu33QXLDFW1y6iRS5pWsGWROR5Bp88RMtmjRI11yqVWBQoPQ/s1600/20151006_184013%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicY-uYyp_DBXhoBT17CBNnDfj-lnm3FWLwq6K4Zrn4VJ6xVBkKTY0EFCVtSRNpIjyRm86O-b3qhQ7MH9EBXbMiaYaQIZZKtu33QXLDFW1y6iRS5pWsGWROR5Bp88RMtmjRI11yqVWBQoPQ/s640/20151006_184013%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Arrotoliamo la carne e fermiamo con uno stecchino.</div>
<div class="en_div">
Roll the meat and secure it with toothpicks.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizgpM-xQpjK_RCrucG1ag_RJVPp2q4xD6yJqbC7Ldc4_rkaF5_bIU9a7nxd41_LCswOuZWItVyZ2NL0pWUcu_v1Zd4HkEJF2zPwrsbZKHUXGoKG_heKdqvHLktgbHzR_GQQ4cnJJbT1Be7/s1600/20151006_184709%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizgpM-xQpjK_RCrucG1ag_RJVPp2q4xD6yJqbC7Ldc4_rkaF5_bIU9a7nxd41_LCswOuZWItVyZ2NL0pWUcu_v1Zd4HkEJF2zPwrsbZKHUXGoKG_heKdqvHLktgbHzR_GQQ4cnJJbT1Be7/s640/20151006_184709%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Affettiamo e rosoliamo lo scalogno in una padella con una noce di burro, poi aggiungiamo gli involtini.</div>
<div class="en_div">
Chop the shallot and let it brown with a knob of butter in a frying pan, then add the roll-ups.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v5nLyYe3rK0xlrJ5JxKydo5_BpGwfb4eOUOslskCM11pUdBF57GeLG0SmQIexb54OD3kwUHWvVXp-vxMZMadp9bJZLurjLm3d6FuKR_qImYSCHtKffANkjPOs6m_oaciM6FWwhhcE_8i/s1600/20151006_185800%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v5nLyYe3rK0xlrJ5JxKydo5_BpGwfb4eOUOslskCM11pUdBF57GeLG0SmQIexb54OD3kwUHWvVXp-vxMZMadp9bJZLurjLm3d6FuKR_qImYSCHtKffANkjPOs6m_oaciM6FWwhhcE_8i/s640/20151006_185800%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Facciamo cuocere la carne per un paio di minuti, poi aggiungiamo la birra e portiamo a termine la cottura.</div>
<div class="en_div">
Cook the meat for a couple of minutes, then add the beer and cook until done.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxX_HkaAfY5J35_PTyE7FrZJ_t_rLcDeQE_4fZLsEtWIwd_MxoM0j7M-DsU-NmZVti_NME1s3pF6bsehgphre-DAEB0445ZQJWHXuyNUTb0pZkEt3hYrhdK-qNllyAPMHDSLctShiRoTOd/s1600/20151006_190255%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxX_HkaAfY5J35_PTyE7FrZJ_t_rLcDeQE_4fZLsEtWIwd_MxoM0j7M-DsU-NmZVti_NME1s3pF6bsehgphre-DAEB0445ZQJWHXuyNUTb0pZkEt3hYrhdK-qNllyAPMHDSLctShiRoTOd/s640/20151006_190255%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Immergiamo gli involtini nella crema di zucca e portiamoli in tavola!!</div>
<div class="en_div">
Dip the roll-ups into the pumpkin cream and serve them!!</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHugFxjdswaNpEE3TE7UrAFNYCcnETy9o37456q9K3aL3t7C5O4EV6qGIxHZbG38xzJAszlkw5zSauQXw17QFDpZuG6ngIvrjI2gbfAp89IY0UtzzmxKBmlQLudJxGeKjDPRHaZ7FBkf6/s1600/20151006_204454%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini-involtini di manzo - Mini beef roll-ups" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHugFxjdswaNpEE3TE7UrAFNYCcnETy9o37456q9K3aL3t7C5O4EV6qGIxHZbG38xzJAszlkw5zSauQXw17QFDpZuG6ngIvrjI2gbfAp89IY0UtzzmxKBmlQLudJxGeKjDPRHaZ7FBkf6/s640/20151006_204454%252Bp.jpg" title="Mini-involtini di manzo - Mini beef roll-ups" width="640" /></a></div>
<br />
<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-35134279346771953642017-02-27T16:59:00.000+01:002017-02-27T16:59:33.424+01:00La Rubrica del Lunedì: Pizza alle uova di lompo rosse - Monday's Page: Red lumpfish caviar pizza<h3>
<div style="text-align: center;">
<div class="it_div">
Forse...</div>
<div class="en_div">
Maybe...</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrb5MHy9wL4NErrIUNPOxEAZGurRYyVvHth3tFRKCFku7xrmpBLj9H3WIjLRxKNOuokd2qWiLbCRrA3p9C3ZEVfAv6P0MPLvnBJO2Et_suGqQlNg7hxj-GfbNqT4Oyq9m4Wf1bTKeowGs/s1600/20170224_204335%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Rubrica del Lunedì: Pizza alle uova di lompo rosse - Monday's Page: Red lumpfish caviar pizza" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrb5MHy9wL4NErrIUNPOxEAZGurRYyVvHth3tFRKCFku7xrmpBLj9H3WIjLRxKNOuokd2qWiLbCRrA3p9C3ZEVfAv6P0MPLvnBJO2Et_suGqQlNg7hxj-GfbNqT4Oyq9m4Wf1bTKeowGs/s640/20170224_204335%252Bp.jpg" title="La Rubrica del Lunedì: Pizza alle uova di lompo rosse - Monday's Page: Red lumpfish caviar pizza" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Rubrica del Lunedì: Pizza alle uova di lompo rosse - Monday's Page: Red lumpfish caviar pizza</td></tr>
</tbody></table>
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<div class="it_div">
Forse, e dico forse, la questione trasloco è giunta al capolinea.<br />
Manca ancora qualcosa da fare, ma gli aspetti più impellenti e problematici sembrano essere risolti.<br />
Ne è indice il fatto che, dopo tanto tempo, ho ripreso in mano la mia pasta madre e con l'esubero (visto che negli ultimi tempi ho praticamente fatto solo rinfreschi...) ho preparato di nuovo la pizza.<br />
Scomparsa la paura che l'impasto fosse acido e la pasta non più utilizzabile, posso di nuovo tornare ad usarla senza remore!! 😁<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Pizza alle uova di lompo rosse</i></b><br />
<br />
Ingredienti per l'impasto<br />
<br />
350g di esubero di pasta madre<br />
280g di farina integrale<br />
180g di acqua<br />
10g di zucchero integrale di canna<br />
10g di sale<br />
15g di olio evo<br />
<br />
Ingredienti per il condimento<br />
<br />
uova di lompo rosse<br />
insalata iceberg<br />
maionese alla senape<br />
sale<br />
olio evo</div>
<hr />
</div>
<div class="en_div">
Maybe the moving process is over... maybe.<br />
We have some more things to do, but the most important issues are done.<br />
So... I can use again my sourdough, finally.<br />
I prepared pizza, using the unfed sourdough (because I only refreshed it lately and I had a lot of sourdough at home...).<br />
Once I realised the sourdough was good (or better it was not too sour) and I could use it without problems, I started again doing pizza and bread!! 😁<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Red lumpfish caviar pizza</i></b><br />
<br />
Ingredients for a baking pan 36x47<br />
<br />
350g of unfed sourdough<br />
280g whole-wheat flour<br />
180g acqua<br />
10g unrefined cane sugar<br />
10g salt<br />
15g extra-virgin olive oil<br />
<br />
Ingredients for the topping<br />
<br />
red lumpfish caviar<br />
iceberg salad<br />
mustard mayonnaise<br />
salt<br />
extra-virgin olive oil</div>
<hr />
</div>
<br />
<div class="it_div">
Per preparare l'impasto seguiamo le istruzioni che potete trovare in questa ricetta: <a href="http://foodieintranslation.blogspot.com/2016/10/Rubrica-Lunedi-Impasto-Pizza-Esubero-Pasta-madre.html"><b><span style="color: #3d85c6;">impasto per pizza con esubero di pasta madre</span></b></a>.<br />
Dopo l'ultima lievitazione, mettiamo in forno già caldo a 200°C.</div>
<div class="en_div">
Prepare the pizza dough following the procedure you can find in this recipe: <b><a href="http://foodieintranslation.blogspot.com/2016/10/Rubrica-Lunedi-Impasto-Pizza-Esubero-Pasta-madre.html"><span style="color: #3d85c6;">pizza dough with unfed sourdough</span></a></b>.<br />
After the last rising, put into the preheated oven at 200°C.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OB_mHo53gIkZasPa4c3gqD6GpOClKUvnS9JqtB5S2QS1p0erGpYG9dOftrIlIWwbHKJr_grvcG5tmqL5_Ckkz6zGvuDeCPGM7UqHN-UNaXxetkt29d6WSsgfT86q96cnJpVZ8bLLlpPC/s1600/20170224_193114%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OB_mHo53gIkZasPa4c3gqD6GpOClKUvnS9JqtB5S2QS1p0erGpYG9dOftrIlIWwbHKJr_grvcG5tmqL5_Ckkz6zGvuDeCPGM7UqHN-UNaXxetkt29d6WSsgfT86q96cnJpVZ8bLLlpPC/s640/20170224_193114%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Cuociamo per circa 10-15 minuti, non di più altrimenti potrebbe seccarsi troppo.<br />
Sforniamo e lasciamo raffreddare qualche minuto.<br />
Spalmiamo con la maionese e condiamo con l'insalata tagliata a listarelle sottili e con le uova di lompo e... la pizza è pronta per essere portata in tavola! 😋</div>
<div class="en_div">
Bake for about 10-15 minutes, not more otherwise the pizza will be too cooked.<br />
Remove from the oven and let it cool a bit.<br />
Spread the mayonnaise and season with the thinly sliced iceberg salad and the red lumpfish caviar and... pizza is ready to be served! 😋</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyJP8QWXcWCNLPlAPeYpIsudvzj5xXnD4r67y_17FVDN3nrGxPjNue32uiLs-8nMhZJCL5xZdBdOBFOYpIYZJYSdPneprBzHnu2N3aTLjrTP_3VAtxarkKESUAm4VwiYrt-vMsoK62woU/s1600/20170224_204013%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyJP8QWXcWCNLPlAPeYpIsudvzj5xXnD4r67y_17FVDN3nrGxPjNue32uiLs-8nMhZJCL5xZdBdOBFOYpIYZJYSdPneprBzHnu2N3aTLjrTP_3VAtxarkKESUAm4VwiYrt-vMsoK62woU/s640/20170224_204013%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Bon Appétit!!</div>
<br />
<div class="it_div">
PS: la pizza è venuta buonissima, ma occhio a non mangiarne troppa, perché la maionese non l'ha proprio resa leggerissima!!😝</div>
<div class="en_div">
PS: this pizza is terrific, but do not eat too many pieces, because the mayonnaise makes it a bit heavy. 😝</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-57063305275286382362017-02-26T17:48:00.000+01:002017-02-26T17:48:03.719+01:00Arrosto di cavallo al forno con patate grenaille - Roast horsemeat with grenaille potatoes<h3>
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Arrosto domenicale... sui generis!</div>
<div class="en_div">
A sui generis... Sunday roast!</div>
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</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q_2CWYD-95mYpzEQYEbDseDa4yQaU7mZtmfI_1k7RxUiiLMA3L2G06WFj_7ja7fnJUmMOC0HtGYHF-M3GntIjLgM6wmeP5BgI0YK0s10QQDbyzGWTgMG7xlyEq2X0vou8jryU3mAyKtV/s1600/20161204_134242%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Arrosto di cavallo al forno con patate grenaille - Roast horsemeat with grenaille potatoes" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q_2CWYD-95mYpzEQYEbDseDa4yQaU7mZtmfI_1k7RxUiiLMA3L2G06WFj_7ja7fnJUmMOC0HtGYHF-M3GntIjLgM6wmeP5BgI0YK0s10QQDbyzGWTgMG7xlyEq2X0vou8jryU3mAyKtV/s640/20161204_134242%252Bp.jpg" title="Arrosto di cavallo al forno con patate grenaille - Roast horsemeat with grenaille potatoes" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrosto di cavallo al forno con patate grenaille - Roast horsemeat with grenaille potatoes</td></tr>
</tbody></table>
<br />
<div class="it_div">
Sin da piccola, ho sempre mangiato questo tipo di carne perché molto ricca di ferro e, per una come me che ne è carente da sempre, era perfetto!!<br />
Per qualche tempo non siamo proprio riusciti a trovarne, non è così diffusa dove abitavamo e non a tutti piace ma, ora che abbiamo traslocato, sappiamo dove comprarla e recupereremo tutto il tempo perduto! 😁<br />
Devo dire che di solito mangiavo la carne macinata cotta solo con il succo di limone e un pizzico di sale, ma stavolta cambiamo, la facciamo al forno... tranquilli, non il macinato, ovviamente!! 😁<br />
Un bell'arrosto di cavallo con le patate <i>grenaille</i> (patate di piccole dimensioni e con la buccia così sottile che non c'è bisogno di toglierla) è pronto per essere cotto!😋<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Arrosto di cavallo al forno con patate <i>grenaille</i></i></b><br />
<br />
Ingredienti per 4<br />
<br />
1kg di arrosto di cavallo avvolto nel lardo<br />
12 patate grenaille<br />
burro salato<br />
sale<br />
pepe</div>
<hr />
</div>
<br />
<div class="en_div">
Since I was a child, I have always loved this kind of meat because it is iron-rich.<br />
Having an iron deficiency, it is perfect for me!!<br />
We were not been able to find it for a couple of years, as it is not so common where we lived and not everyone loves it, but now we have moved and know where to find it... and we will catch up on lost time! 😁<br />
I have to admit that I was used to eat raw ground meat seasoned with just lemon juice and salt, but this time I wanted something different.<br />
I wanted to cook it into the oven... never mind, I am not talking about the ground meat, of course!!😁<br />
A terrific horse roast with <i>grenaille</i> potatoes (small potatoes with so thin a skin that you don't need to remove it) is ready to be baked! 😋<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Roast horsemeat with grenaille potatoes</i></b><br />
<br />
Ingredients for 4<br />
<br />
1kg of horsemeat roast, wrapped in pork fat<br />
12 <i>grenaille</i> potatoes<br />
salted butter<br />
salt<br />
pepper</div>
<hr />
</div>
<br />
<div class="it_div">
Laviamo le patate, adagiamole in una pirofila, condiamo con sale, pepe e burro e mettiamole a cuocere nel forno preriscaldato a 200°C per circa 30 minuti.</div>
<div class="en_div">
Wash the potatoes, place them in an oven pan and bake for about 30 minutes in a preheat oven at 200°C.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKmJhVWG8ciwIP9JQxYqsv9Q-gXHk7yhqd5WVOiATovPl9_JIL05PbP-OsabuQhPzcSaCo5KTAL12PBEYJo5d8CrIoVu3__9-DuRAe8pKk4SX-blfvHuz6mLsUYrRgA13gLWm2KpDQN1x/s1600/20161204_122302%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKmJhVWG8ciwIP9JQxYqsv9Q-gXHk7yhqd5WVOiATovPl9_JIL05PbP-OsabuQhPzcSaCo5KTAL12PBEYJo5d8CrIoVu3__9-DuRAe8pKk4SX-blfvHuz6mLsUYrRgA13gLWm2KpDQN1x/s640/20161204_122302%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Togliamo la pirofila dal forno e aggiungiamo la carne.<br />
Condiamo con sale, pepe e burro e mettiamo di nuovo in forno.<br />
Cuociamo per circa 30 minuti.</div>
<div class="en_div">
Remove the pan from the oven and add the meat.<br />
Season with salt, pepper and butter and put again into the oven.<br />
Bake for about 30 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxU6iG2U5cYk1MJpucVP-U4rd4x8nMN3-A6HTy_DeguVl_tIHSNjwTlRyJ7C-BKcyJhoo3MIky8JrFj_XslQVGsYsZpQXSVedqKTBsPze4IdxxovlSaBPuEzhdC4qHDxnJoIidFya-x9u_/s1600/20161204_123932%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxU6iG2U5cYk1MJpucVP-U4rd4x8nMN3-A6HTy_DeguVl_tIHSNjwTlRyJ7C-BKcyJhoo3MIky8JrFj_XslQVGsYsZpQXSVedqKTBsPze4IdxxovlSaBPuEzhdC4qHDxnJoIidFya-x9u_/s640/20161204_123932%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Quando l'arrosto sarà cotto,</div>
<div class="en_div">
When the roast is cooked through,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08pAv2BcxhAP0EY5LwJrJ4C5DnzoveEN3zCS1FQnEgyCvrQQDxgSOmsFYVhe4y1Y8QwMsCvwiuJgoYcWfjkXeSzJMBCJeEJuMOlOLU2RYwgesIYY_Cax9uILj0qBmeHYPE47szMlbmXzK/s1600/20161204_132502%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08pAv2BcxhAP0EY5LwJrJ4C5DnzoveEN3zCS1FQnEgyCvrQQDxgSOmsFYVhe4y1Y8QwMsCvwiuJgoYcWfjkXeSzJMBCJeEJuMOlOLU2RYwgesIYY_Cax9uILj0qBmeHYPE47szMlbmXzK/s640/20161204_132502%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
togliamo i fili, tagliamo a fette e portiamo in tavola con le patate e, se volete, potete aggiungere anche dell'insalata, nel mio caso soncino.</div>
<div class="en_div">
remove the twine, slice it and serve it with potatoes and, if you want, some mache salad.</div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-27229766996378547942017-02-22T21:11:00.000+01:002017-02-22T21:11:12.487+01:00Limoncini di Carnevale - Mardi Gras limoncini<h3>
<div style="text-align: center;">
<div class="it_div">
A Carnevale... ogni fritto vale!! :D</div>
<div class="en_div">
Every(fried)thing... goes at Mardi Gras!! :D</div>
</div>
</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvbI5TPwlcCQojSoCtlWR5P9dk_DUL2YVGKxdngjOKuL1IJWQhw1VT9KTssxVMp3fZYp56raKPBIPfUnk32rSNqmdTMfBGj45y3PcwAUBCoMqkUHWUKxvDEqHiuUYTY_WHFkPXRd8fIWy/s1600/20170222_184051%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Limoncini di Carnevale - Mardi Gras limoncini" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvbI5TPwlcCQojSoCtlWR5P9dk_DUL2YVGKxdngjOKuL1IJWQhw1VT9KTssxVMp3fZYp56raKPBIPfUnk32rSNqmdTMfBGj45y3PcwAUBCoMqkUHWUKxvDEqHiuUYTY_WHFkPXRd8fIWy/s640/20170222_184051%252Bp.jpg" title="Limoncini di Carnevale - Mardi Gras limoncini" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Limoncini di Carnevale - Mardi Gras limoncini</td></tr>
</tbody></table>
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<div class="it_div">
Carnevale è alle porte ed è bene cominciare ad esercitarci sulle ricette tipiche.<br />
Potremmo preparare questa ricetta anche al forno, ma il bello del Carnevale sta proprio nei dolci fritti e pieni di zucchero!!<br />
Ora non dico che bisogna esagerare, ma una volta all'anno possiamo sgarrare e deliziarci con queste leccornie... e poi il limone sgrassa e quindi è perfetto con il fritto!! :D<br />
Oggi proverò a preparare per la prima volta i limoncini... allacciate le cinture, si parte!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Limoncini di Carnevale</i></b><br />
<br />
Ingredienti per circa 30 limoncini<br />
<br />
Ingredienti per la pasta<br />
<br />
300g di farina<br />
50g di burro<br />
50g di zucchero<br />
8g di lievito secco<br />
1/2 bicchiere di latte<br />
1 uovo<br />
olio di arachidi per friggere<br />
<br />
Ingredienti per il ripieno<br />
<br />
150g di zucchero
2 limoni, solo la buccia<br />
1 arancio, solo la buccia</div>
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</div>
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<div class="en_div">
Mardi Gras is coming and I must practice my traditional Carnival sweets skills.<br />
This dessert might also be baked, but in Italy we are used to eat fried sweets tossed with a lot of sugar on Mardi Gras!!<br />
Now, I know we must not exceed, but we can fall off the wagon and enjoy these delicacies once a year... after all, lemon is perfect with fried food!! :D<br />
This is my very first attempt with <i>limoncini</i> so... fasten your seatbelts, let's go!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Mardi Gras <i>limoncini</i></i></b><br />
<br />
Ingredients for about 30 <i>limoncini</i><br />
<br />
Ingredients for the dough<br />
<br />
300g flour<br />
50g butter<br />
50g sugar<br />
8g dried yeast<br />
1/2 glass of milk<br />
1 egg<br />
peanut oil for frying<br />
<br />
Ingredients for the stuffing<br />
<br />
150g sugar
2 lemons zest<br />
1 orange zest</div>
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</div>
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<div class="it_div">
Grattugiamo la buccia dei limoni e dell'arancio e uniamola allo zucchero in una ciotola.<br />
Mescoliamo bene il composto e lasciamo riposare.</div>
<div class="en_div">
Grate the lemons and orange peel and combine it with the sugar in a bowl.<br />
Mix them carefully and set it aside.</div>
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<div class="it_div">
Nel frattempo in una ciotola capiente mescoliamo la farina, il burro fuso, lo zucchero, l'uovo e il lievito sciolto dentro il latte.</div>
<div class="en_div">
Meanwhile, mix the flour, the melted butter, the sugar, the egg and the yeast dissolved in warm milk in a bowl.</div>
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<div class="it_div">
Mescoliamo finché non otteniamo un impasto morbido e liscio.</div>
<div class="en_div">
Mix until you have a smooth and soft dough.</div>
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<div class="it_div">
Lasciamo riposare una mezz'oretta, poi stendiamo, distribuiamo il ripieno,</div>
<div class="en_div">
Let it rest for about half an hour, then roll it out, distribute the stuffing on top of it,</div>
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<div class="it_div">
arrotoliamo</div>
<div class="en_div">
roll it into a spiral</div>
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<div class="it_div">
e tagliamolo a rondelle.</div>
<div class="en_div">
and slice it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uPWQYWL_c4hLUOW1Ymp3sehL0dP1Oq0Vgt3mxi2wuUkDC27zcBzGgSl0Ceokvie1xLVIc0gYKplEdqRt45qK1xpxSPWv4-jjmTu-WxQVYv18as7CZCrEI_2nEggjvINmEfC2n2p0enO_/s1600/20170222_124018%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uPWQYWL_c4hLUOW1Ymp3sehL0dP1Oq0Vgt3mxi2wuUkDC27zcBzGgSl0Ceokvie1xLVIc0gYKplEdqRt45qK1xpxSPWv4-jjmTu-WxQVYv18as7CZCrEI_2nEggjvINmEfC2n2p0enO_/s640/20170222_124018%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Facciamo scaldare l'olio e friggiamo. Scoliamo e appoggiamo su carta forno.<br />
Portiamo in tavola e...</div>
<div class="en_div">
Heat the peanut oil and fry the <i>limoncelli</i>. Drain them and place them on top of parchment paper.<br />
Serve them and...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ip2Oia-MVLrt778NQ8yzC3idt2u2zqcuiVfBRQ5hsp42unNb4Zlwj1ckxQ5Nwg1rNvM3dz1LcW8YA-57RvZIa9R84m5kDNBPD1gQ_eSbDhdMDqWZHwlFyBJlTAx1uvRKGYaqZyfUmzZ5/s1600/20170222_181333%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ip2Oia-MVLrt778NQ8yzC3idt2u2zqcuiVfBRQ5hsp42unNb4Zlwj1ckxQ5Nwg1rNvM3dz1LcW8YA-57RvZIa9R84m5kDNBPD1gQ_eSbDhdMDqWZHwlFyBJlTAx1uvRKGYaqZyfUmzZ5/s640/20170222_181333%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
... Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-2345679360364394192017-02-21T20:31:00.000+01:002017-02-21T20:31:50.828+01:00Sale al basilico - Basil salt<h3>
<div style="text-align: center;">
<div class="it_div">
Più facile di così!!</div>
<div class="en_div">
As simple as that!!</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbcSmL9s10wAa1SR4j9Ff42ptszriCrfPJsPOPlhj2O1ST8MhT8BbCkWuqaQ44kDXwsfpSMoSnn-u84myB879BBQCZg8Z6ocXdYxsCtfjuQ-zj2o-z7yfr6ze6cvKDeAzxkO4BjXJvbTs/s1600/20170221_140026%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sale al basilico - Basil salt" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbcSmL9s10wAa1SR4j9Ff42ptszriCrfPJsPOPlhj2O1ST8MhT8BbCkWuqaQ44kDXwsfpSMoSnn-u84myB879BBQCZg8Z6ocXdYxsCtfjuQ-zj2o-z7yfr6ze6cvKDeAzxkO4BjXJvbTs/s640/20170221_140026%252Bp.jpg" title="Sale al basilico - Basil salt" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sale al basilico - Basil salt</td></tr>
</tbody></table>
<br />
<div class="it_div">
Volete un sale diverso dal solito?<br />
Possiamo aromatizzarlo con qualsiasi tipo di spezie o erbe aromatiche.<br />
Di solito non aggiungo mai un solo ingrediente, ma vari.<br />
E da dove è venuta oggi quest'idea del sale al basilico?<br />
Dalla mia cucina quasi vuota: niente mixer, niente strumenti particolari e un bel mazzo di basilico fresco fresco... ah, benedetto trasloco... finirai prima o poi!!<br />
Le foglioline più piccole del basilico sono perfette e con 5 minuti del nostro tempo il gioco è fatto!!<br />
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<hr />
<div style="text-align: center;">
<b><i>Sale al basilico</i></b><br />
<br />
Ingredienti<br />
<br />
sale integrale<br />
foglieline fresche di basilico</div>
<hr />
</div>
<br />
<div class="en_div">
Do you fancy a different kind of salt?<br />
Well, you can flavor it with any spices or aromatic herbs you want.<br />
In fact, I don't mix salt with a single ingredient, but a few of them.<br />
So where does this idea of simple basil-flavored salt come from?<br />
Once again, from my almost empty kitchen: no mixer, no specific tools and a wonderful fresh basil sprig... oh, my blissful relocation... I hope it will end sooner or later!!<br />
The small basil leaves are perfect for this recipe and you will discover a terrific flavored salt within 5 minutes!!<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Basil salt</i></b><br />
<br />
Ingredients<br />
<br />
whole salt<br />
small basil leaves</div>
<hr />
</div>
<br />
<div class="it_div">
Stacchiamo tutte le foglioline più piccole dai rametti di basilico.</div>
<div class="en_div">
Remove all the small leaves from the basil sprigs.</div>
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<div class="it_div">
In un barattolo di vetro versiamo due dita di sale integrale e aggiungiamo il basilico.</div>
<div class="en_div">
Put two fingers of whole salt in a small glass jar and add the basil leaves.</div>
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<div class="it_div">
Copriamo di nuovo con il sale, mescoliamo e il sale aromatizzato al basilico è pronto per essere usato! :D</div>
<div class="en_div">
Cover with salt, mix and the basil salt is ready for whatever you want! :D</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3hDdCOwODb1Tcka32MGylbI5aEBb-IttZkWFEYvEqQvrMw4DjYxdxsU9KQ_-0noUM8hqA9u_PQaZuiHpQY_la-umlxbL9uG40zM-ZfdABaeJffIJiHPS8OllstETVIfa0Jj3x0xLiGnZ/s1600/20170221_140057%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3hDdCOwODb1Tcka32MGylbI5aEBb-IttZkWFEYvEqQvrMw4DjYxdxsU9KQ_-0noUM8hqA9u_PQaZuiHpQY_la-umlxbL9uG40zM-ZfdABaeJffIJiHPS8OllstETVIfa0Jj3x0xLiGnZ/s640/20170221_140057%252Bp.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-23677262243415569002017-02-20T18:33:00.001+01:002017-02-20T22:26:20.962+01:00La Rubrica del Lunedì: Focaccia ripiena con tonno e insalata - Monday's Page: Stuffed focaccia with tuna and lettuce<h3>
<div style="text-align: center;">
<div class="it_div">
... e il quattro vien da sé! 😁</div>
<div class="en_div">
... and then comes the fourth focaccia! 😁</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxnuPW_n3SizJazyABucxCjY2HiGD_Yn4CFegJIgeXOHvbFjcNntlyCfHbs8GAzF1J8UJZH5GBo0fW5AOerdlXQjWXWLLAzpdNoRGNYsdKKiwwM01vfjgrfv7MFXyBTV26_mMDsNLkbSa/s1600/20170122_172126%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Rubrica del Lunedì: Focaccia ripiena con tonno e insalata - Monday's Page: Stuffed focaccia with tuna and lettuce" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxnuPW_n3SizJazyABucxCjY2HiGD_Yn4CFegJIgeXOHvbFjcNntlyCfHbs8GAzF1J8UJZH5GBo0fW5AOerdlXQjWXWLLAzpdNoRGNYsdKKiwwM01vfjgrfv7MFXyBTV26_mMDsNLkbSa/s640/20170122_172126%252Bp.jpg" title="La Rubrica del Lunedì: Focaccia ripiena con tonno e insalata - Monday's Page: Stuffed focaccia with tuna and lettuce" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Rubrica del Lunedì: Focaccia ripiena con tonno e insalata - Monday's Page: Stuffed focaccia with tuna and lettuce</td></tr>
</tbody></table>
<br />
<div class="it_div">
Come promesso, torniamo con un'altra bella focaccia ripiena.<br />
Oramai è diventato un piatto così collaudato e apprezzato che non smetto più di prepararlo! 😋<br />
Stavolta andiamo sul leggero, che non vuol dire affatto insipido.<br />
L'abbinamento è un classico: tonno e maionese, con l'aggiunta di insalata per aggiungere della verdura, e una spolverata di erba cipollina, per dare ancora più gusto!<br />
Non ci resta che metterci all'opera!! 😉<br />
<br />
<div style="text-align: center;">
<hr />
<b><i>Focaccia ripiena tonno e insalata</i></b><br />
<br />
Ingredienti per l'impasto<br />
<br />
500g di farina<br />
15g di lievito di birra fresco<br />
350ml di acqua<br />
20g di olio evo<br />
10g di sale<br />
<br />
Ingredienti per la salamoia<br />
<br />
65g di olio evo<br />
65ml di acqua<br />
10g di sale<br />
<br />
Ingredienti per il ripieno<br />
<br />
tonno sott'olio<br />
insalata<br />
erba cipollina<br />
sale<br />
maionese alla senape</div>
<hr />
</div>
<div class="en_div">
As promised, another stuffed focaccia is coming.<br />
This is so tested and appreciated a recipe now, that I will not stop serving it anytime soon! 😋<br />
This time I used a very light, still tasty stuffing.<br />
The combination is a classic: tuna and mayonnaise, with some lettuce and a sprinkle of chives in the same byte, to add more taste!<br />
Let's do it!! 😉<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Stuffed focaccia with tuna and lettuce</i></b><br />
<br />
Ingredients for the dough<br />
<br />
500g all-purpose flour<br />
15g fresh yeast or 4g of dry yeast<br />
350ml water<br />
20g extra-virgin olive oil<br />
10g salt<br />
<br />
Ingredients for seasoning<br />
<br />
65g extra-virgin olive oil<br />
65ml water<br />
10g salt<br />
<br />
Ingredients for the filling<br />
<br />
tuna in olive oil<br />
lettuce<br />
chives<br />
salt<br />
mustard mayonnaise</div>
<hr />
</div>
<br />
<div class="it_div">
Facciamo sciogliere il lievito con poca acqua in una ciotola capiente, poi aggiungiamo la farina, l'olio, il sale e l'acqua restante.<br />
Mescoliamo con un cucchiaio finché gli ingredienti non si saranno ben amalgamati.<br />
Se l'impasto risultasse troppo asciutto possiamo aggiungere un pochino d'acqua, poche gocce alla volta.</div>
<div class="en_div">
Melt the yeast in a little amount of water in a big bowl, then add the flour, the olive oil, the salt and the remaining water.<br />
Stir with a spoon until all the ingredients are well combined.<br />
If the dough feels too dry, you can add a little water, few drops at a time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1qOHjKu_xdGhTg0OiPu7QzjJIpFdfX57s9mKXaryRwHPk9x4aiFyv-2ut4m_RpfzW6k07zcp8Om1OoMndo7W1J_uMGZ3NStkXV8bFwW52Gel2IEOldLDYoOsYPmbLUTXU6Yvp3AKbCIS/s1600/20161231_101513_p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1qOHjKu_xdGhTg0OiPu7QzjJIpFdfX57s9mKXaryRwHPk9x4aiFyv-2ut4m_RpfzW6k07zcp8Om1OoMndo7W1J_uMGZ3NStkXV8bFwW52Gel2IEOldLDYoOsYPmbLUTXU6Yvp3AKbCIS/s640/20161231_101513_p.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Lasciamo lievitare fino al raddoppio.</div>
<div class="en_div">
Let the dough rise until double.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WY6Nf3u8plWCAbKeSJLf6khCR_pqx6VZxHQy0yNEc2OEddu2fdZ2AQcpqamBtloZZ93ssQCRiWOa2xTDgLVFZot-E1HSoKekTr4QvaDIhER9bS_uXDVojuvUeJB2CKEs-m-tFwI-3bAh/s1600/20161231_124150-p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WY6Nf3u8plWCAbKeSJLf6khCR_pqx6VZxHQy0yNEc2OEddu2fdZ2AQcpqamBtloZZ93ssQCRiWOa2xTDgLVFZot-E1HSoKekTr4QvaDIhER9bS_uXDVojuvUeJB2CKEs-m-tFwI-3bAh/s640/20161231_124150-p.jpg" width="640" /></a></div>
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<div class="it_div">
Versiamo il composto in una teglia rivestita di carta forno e stendiamolo delicatamente usando i polpastrelli ben unti.</div>
<div class="en_div">
Pour the dough in a baking pan lined with parchment paper and roll it out with your greased fingertips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9UCudAcEADC-VZXkYBbt7GcW9vP6t8ZnnU8cCL7KBI2Q-d6doYsddVnGMxDG9BHUR0adpr_tmDDQw0f-d0UFsHHREkbZBptoU_7anEB0LnJ8WgM7DJaocZLTZA_9sE9qHgFxSuyop8zC/s1600/20161231_124749_p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9UCudAcEADC-VZXkYBbt7GcW9vP6t8ZnnU8cCL7KBI2Q-d6doYsddVnGMxDG9BHUR0adpr_tmDDQw0f-d0UFsHHREkbZBptoU_7anEB0LnJ8WgM7DJaocZLTZA_9sE9qHgFxSuyop8zC/s640/20161231_124749_p.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Lasciamo lievitare di nuovo per circa mezz'ora.<br />
Nel frattempo prepariamo la salamoia: versiamo l'acqua, l'olio e il sale dentro un barattolo e shakeriamo.<br />
Trascorso il tempo di lievitazione, versiamo la salamoia sull'impasto, creando dei buchi per distribuirla bene.<br />
Anche se sembrerà troppa, mettiamola tutta, renderà la focaccia bella morbida.</div>
<div class="en_div">
Let it rise again for half an hour.<br />
Meanwhile prepare the seasoning: pour the water, oil and salt in a little can and shake it.<br />
Once the dough is risen again, pour the seasoning on top of it and create some holes to distribute it perfectly.<br />
Even if you think the liquid is too much, don't worry, you have to use it all because the focaccia will become very soft thanks to this seasoning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDacHhpHkbSGNF0eDVNhFnRxQiAbBpiNtGBsMBP_qG0L5-k_klJdTM5JaT73ui67fE0lgK54SuxFzTFPsdIB1D6MiOPyHSiyYp9OmtYXuGpdfuo7tjRz917xV3k1CBt7rWZhX6cXg61Mh/s1600/20161231_131437-p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDacHhpHkbSGNF0eDVNhFnRxQiAbBpiNtGBsMBP_qG0L5-k_klJdTM5JaT73ui67fE0lgK54SuxFzTFPsdIB1D6MiOPyHSiyYp9OmtYXuGpdfuo7tjRz917xV3k1CBt7rWZhX6cXg61Mh/s640/20161231_131437-p.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Lasciamo riposare e accendiamo il forno alla massima temperatura, nel mio caso 250°C.<br />
Inforniamo e abbassiamo a 220°C.<br />
Cuociamo per 15 minuti, abbassiamo di nuovo la temperatura a 200°C e cuociamo per altri 15-20 minuti, finché la focaccia non sarà bella dorata.</div>
<div class="en_div">
Let it rest and turn on the oven at the maximum temperature, 250°C for me.<br />
Put the pan into the oven and low the temperature at 220°C.<br />
Bake for 15 minutes, then low again the temperature at 200°C and cook for other 15-20 minutes until the focaccia is golden.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZv20jho1NPMOWpxH-i3EzH6qxE3NyowDQIObBvdI30vzxpLIuTBx8zLqTk4dYV3juK0v_uWUGdQSzVdZKkpl1x13M1vw2qtEd1EAIO0dVXYTehBOV_T0tl8tqtQgh5jFugORTQBh2pz3/s1600/20161231_162606-p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZv20jho1NPMOWpxH-i3EzH6qxE3NyowDQIObBvdI30vzxpLIuTBx8zLqTk4dYV3juK0v_uWUGdQSzVdZKkpl1x13M1vw2qtEd1EAIO0dVXYTehBOV_T0tl8tqtQgh5jFugORTQBh2pz3/s640/20161231_162606-p.jpg" width="640" /></a></div>
<br />
<div class="it_div">
Togliamo dal forno e lasciamo raffreddare completamente, dopodiché dividiamola in 4 parti e tagliamo a metà ogni pezzo.<br />
Spalmiamo la maionese,</div>
<div class="en_div">
Remove from the oven and let it cool completely, then cut the focaccia in 4 pieces and in halves each one.<br />
Spread the mayonnaise,</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rKM7XJY2qTYutPxbRDpPoGsPeQymJi2esPAmxNLQnfODZS6eRQGMnrUEZwDl2zZVoHtFieWj-u4mY9wMygrMj_SRq6jTv1VHsI9Uu1nU_JmOOwW8yEzgt-36K_aJGghS7oHHAiRjabur/s1600/20161231_163801-p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rKM7XJY2qTYutPxbRDpPoGsPeQymJi2esPAmxNLQnfODZS6eRQGMnrUEZwDl2zZVoHtFieWj-u4mY9wMygrMj_SRq6jTv1VHsI9Uu1nU_JmOOwW8yEzgt-36K_aJGghS7oHHAiRjabur/s640/20161231_163801-p.jpg" width="640" /></a></div>
<br />
<div class="it_div">
In una ciotola mescoliamo il tonno con la maionese.<br />
Distribuiamo il composto sulla focaccia, condiamo con il sale e l'erba cipollina,</div>
<div class="en_div">
Combine tuna and mayonnaise in a bowl.<br />
Distribute the mixture on the focaccia, season with salt and chives,</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaiBCuDpDiLDHEnlmR38jOpD8rU_1-tVh00qCSyDdGcdst2YkVigoJCx5dtGpe9P2FXcfhsT9nabw_RIr8GzvoCYghVcIxs_B_PBRHe-2JWi9rWIhR8gyTfI6oMmokDGfCw8YE39h8m5F/s1600/20170122_171115%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaiBCuDpDiLDHEnlmR38jOpD8rU_1-tVh00qCSyDdGcdst2YkVigoJCx5dtGpe9P2FXcfhsT9nabw_RIr8GzvoCYghVcIxs_B_PBRHe-2JWi9rWIhR8gyTfI6oMmokDGfCw8YE39h8m5F/s640/20170122_171115%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
aggiungiamo una foglia di lattuga</div>
<div class="en_div">
add a lettuce leaf</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZOy3c0mMBIvt8V5Vt99spStDBd5XO78xQyKCMZ64Jw5o6B8C9ew3BdWeQCVWUFo6YUMSIuLJfK0eyVKLe2317y_Zi3V53VpRUeMnxim9S8BmbKOxWRjXnI3WQtA5rKoNAHW4jGzoaIdG/s1600/20170122_171649%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZOy3c0mMBIvt8V5Vt99spStDBd5XO78xQyKCMZ64Jw5o6B8C9ew3BdWeQCVWUFo6YUMSIuLJfK0eyVKLe2317y_Zi3V53VpRUeMnxim9S8BmbKOxWRjXnI3WQtA5rKoNAHW4jGzoaIdG/s640/20170122_171649%252Bp.jpg" width="640" /></a></div>
<br />
<div class="it_div">
e la focaccia è pronta per essere servita!</div>
<div class="en_div">
and the stuffed focaccia is ready to be served!</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3-CpUIhesf-hKFUc6vq6PFXBkle5viZRXUdU4auSs77H63kDbPgdTDDF_iP0ohrKxpaEsilKMb3b0O7crXhGtmtBrZUxZR9M-Lw_5w3JRw2-B7fSd3xPp2bOmyGlG2pbs6ehS0uasEO6/s1600/20170122_172126%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="La Rubrica del Lunedì: Focaccia ripiena con tonno e insalata - Stuffed focaccia with tuna and lettuce" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3-CpUIhesf-hKFUc6vq6PFXBkle5viZRXUdU4auSs77H63kDbPgdTDDF_iP0ohrKxpaEsilKMb3b0O7crXhGtmtBrZUxZR9M-Lw_5w3JRw2-B7fSd3xPp2bOmyGlG2pbs6ehS0uasEO6/s640/20170122_172126%252Bp.jpg" title="La Rubrica del Lunedì: Focaccia ripiena con tonno e insalata - Stuffed focaccia with tuna and lettuce" width="640" /></a></div>
<br />
<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com4tag:blogger.com,1999:blog-6595128024371511900.post-64054990213651157922017-02-13T21:58:00.003+01:002017-02-20T22:13:55.266+01:00Sigari di brick con pomodori datterini e mozzarelline - Brik pastry cigars with datterino tomato and mozzarella ciliegine<h3>
<div style="text-align: center;">
<div class="it_div">
L'antipasto perfetto!!</div>
<div class="en_div">
The perfect starter!!</div>
</div>
</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxwb-Xws9I5X068PeRLFND_5v9wzix3E0dYIJRam-7v7k8aPikSClDASoRsC7nZEc18-N5Xti_Mc-vc-nJUDeY6SBkXlMiYe9KKfeRNQNzr3vIgmYAz1v5O4DoDHFFabLKBDWcIlEwJen/s1600/20170211_211246%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sigari di brick con pomodori datterini e mozzarelline - Brik pastry cigars with datterino tomato and mozzarella ciliegine" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxwb-Xws9I5X068PeRLFND_5v9wzix3E0dYIJRam-7v7k8aPikSClDASoRsC7nZEc18-N5Xti_Mc-vc-nJUDeY6SBkXlMiYe9KKfeRNQNzr3vIgmYAz1v5O4DoDHFFabLKBDWcIlEwJen/s640/20170211_211246%252Bp.jpg" title="Sigari di brick con pomodori datterini e mozzarelline - Brik pastry cigars with datterino tomato and mozzarella ciliegine" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sigari di brick con pomodori datterini e mozzarelline - Brik pastry cigars with datterino tomato and mozzarella ciliegine</td></tr>
</tbody></table>
<br />
<div class="it_div">
Lo ammetto, quest'anno per San Valentino sono un pochino latitante...<br />
Forse dipende dal fatto che il consorte è partito oggi per lavoro e tornerà solo giovedì...<br />
E quindi il San Valentino sarà un pochino triste...<br />
Ma voglio rimediare!!<br />
Per un attimo stravolgo le regole del blog e oggi, invece di pizza, facciamo un antipasto veloce veloce, ma buonissimo perfetto per la festa di tutti gli innamorati! 😉<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Sigari di brick con pomodori datterini e mozzarelline</i></b><br />
<br />
Ingredienti per 2<br />
<br />
4 fogli di brick<br />
8 pomodori datterini<br />
12 mozzarelline<br />
sale<br />
pepe<br />
olio evo</div>
<hr />
</div>
<div class="en_div">
I have to admit that this year I am a bit inactive concerning Valentine's Day...<br />
Maybe it is because my partner just left for work and he will return only on Thursday...<br />
So this Valentine's Day will be a bit sad...<br />
But I want to fix it!!<br />
I will shake a bit the blog rules (just for today) and prepare, instead of pizza, a very quick but delicious starter, that will be perfect for Valentine's Day!😉<br />
<br />
<hr />
<div style="text-align: center;">
<b><i>Brik pastry cigars with datterino tomato and mozzarella ciliegine</i></b><br />
<br />
Ingredients for 2<br />
<br />
4 sheets brik pastry<br />
8 datterino tomatoes<br />
12 mozzarella ciliegine<br />
salt<br />
pepper<br />
extra-virgin olive oil</div>
<hr />
</div>
<br />
<div class="it_div">
Prendiamo un foglio di brick per volta.<br />
Tagliamo a metà 2 pomodori e disponiamoli al centro del foglio alternandoli con la mozzarella.<br />
Condiamo con il sale,</div>
<div class="en_div">
Take one sheet at a time.<br />
Cut in half 2 tomatoes and place them in the center of the brik, alternating with mozzarella.<br />
Season with salt,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rGNp2unabz_zqjxqGejUW8uKop9DqKi8N0gSqfSCawCVz8deIClNf9eKQ0VBn3HLE9jukCOLgFhIipHCWGX9uOSupHn_aP9P4_FPCY6Fc7SZ3i55NK56mTp5Cc9LlIj7BimPpgCTX39S/s1600/20170211_201059%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rGNp2unabz_zqjxqGejUW8uKop9DqKi8N0gSqfSCawCVz8deIClNf9eKQ0VBn3HLE9jukCOLgFhIipHCWGX9uOSupHn_aP9P4_FPCY6Fc7SZ3i55NK56mTp5Cc9LlIj7BimPpgCTX39S/s640/20170211_201059%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
ripieghiamo verso l'interno le estremità laterali del brick,</div>
<div class="en_div">
fold the two sides over the tomato and mozzarella,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9-JGhMtf5DmsSXoYwFTqGqpofx7i6sX6YplGNxAQw7carpNuYjl5NRmc61m7q5w8ATJ4ytHhINIgKr1m7yRb-2AlqNahy97ozuQbnmS3ZhzZVB3tU5BMoeN1GYkQQANEyXZdpJkcOod/s1600/20170211_201334%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng9-JGhMtf5DmsSXoYwFTqGqpofx7i6sX6YplGNxAQw7carpNuYjl5NRmc61m7q5w8ATJ4ytHhINIgKr1m7yRb-2AlqNahy97ozuQbnmS3ZhzZVB3tU5BMoeN1GYkQQANEyXZdpJkcOod/s640/20170211_201334%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
portiamo verso il centro la parte finale del brick</div>
<div class="en_div">
bring the bottom flap up</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13O3a2Sq1c2qtq0GNDtpxlS6T_uJLd6z9pJ8iyS3cRg8Bpu3i5DMdrvH8fUIfYyHoogB8pZnF_P5X1gdEo5KxV1Zz_sebOwAzifuWOvsnL_147-_GE0m8IF2jA8SN6zYViUgS-GnAHVWE/s1600/20170211_201420%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13O3a2Sq1c2qtq0GNDtpxlS6T_uJLd6z9pJ8iyS3cRg8Bpu3i5DMdrvH8fUIfYyHoogB8pZnF_P5X1gdEo5KxV1Zz_sebOwAzifuWOvsnL_147-_GE0m8IF2jA8SN6zYViUgS-GnAHVWE/s640/20170211_201420%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
e arrotoliamo fino ad ottenere un sigaro.</div>
<div class="en_div">
and roll it tightly to get a cigar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HBU8PouWRR7wSnR6GgR2EhIwWjZSDXTRqpi9jSgww4VrSpOr50h4EVFjt1OnP1ux5XwpP2J87-4Zzyfn_SisQsSD6g8BVZ9fhkzt4afx3JPp1aOSjsTUMLFu_QTcL3cTvPnUZXfeIOUk/s1600/20170211_201535%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HBU8PouWRR7wSnR6GgR2EhIwWjZSDXTRqpi9jSgww4VrSpOr50h4EVFjt1OnP1ux5XwpP2J87-4Zzyfn_SisQsSD6g8BVZ9fhkzt4afx3JPp1aOSjsTUMLFu_QTcL3cTvPnUZXfeIOUk/s640/20170211_201535%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Procediamo nella stessa maniera per tutti i fogli restanti.<br />
Nel frattempo accendiamo il forno a 180°C.<br />
Disponiamo i sigari su una teglia rivestita di carta forno e cuociamo per una decina di minuti.</div>
<div class="en_div">
Prepare all the brik pastry in the same way.<br />
Meanwhile preheat the oven at 180°C.<br />
Place the cigars on a baking pan lined with parchment paper and bake for about 10 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBOwD2yVDcOCJfsweGitNwBU08_8MfL9huCCzJXkFYRn7-8MMWVTwRkmQ9x4E8DiCd7-xWumCIVw2nPJAxrpsYnPfZbcI2Fh92UcKJTkf4bPd87Rao24EdkQUKXchOXz3vg-6-slAwYh8/s1600/20170211_204906%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBOwD2yVDcOCJfsweGitNwBU08_8MfL9huCCzJXkFYRn7-8MMWVTwRkmQ9x4E8DiCd7-xWumCIVw2nPJAxrpsYnPfZbcI2Fh92UcKJTkf4bPd87Rao24EdkQUKXchOXz3vg-6-slAwYh8/s640/20170211_204906%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Impiattiamo due sigari tagliati a metà ogni piatto e serviamo con altri datterini e una mozzarellina.<br />
Condiamo con sale e pepe e un filo d'olio.</div>
<div class="en_div">
Plate up two cigars cut in a half each dish and serve with tomatoes and mozzarella.<br />
Season with salt and pepper and a drizzle of olive oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxDyT0UdAAxSG41qzdk1RgUdQGtUIKmcMQezY1qko0yxaOR0U17lNObZmD8J6Ggbr4C7aYdRCa-cxsKKLrtnSa8Nx8IYohQgTtaviRN66vgfjYtcgatq1mVuzqLLgREibXMNoAPwV3mFj/s1600/20170211_211238%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxDyT0UdAAxSG41qzdk1RgUdQGtUIKmcMQezY1qko0yxaOR0U17lNObZmD8J6Ggbr4C7aYdRCa-cxsKKLrtnSa8Nx8IYohQgTtaviRN66vgfjYtcgatq1mVuzqLLgREibXMNoAPwV3mFj/s640/20170211_211238%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Bon Appétit!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com6tag:blogger.com,1999:blog-6595128024371511900.post-82295414471702179692017-02-10T13:23:00.000+01:002017-02-10T20:12:48.733+01:00La Rubrica del Venerdì: Beef brisket with vegetables - Friday's Page: Beef Brisket with vegetables<h3>
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<div class="it_div">
L'inesperienza... aiuta sempre! :D</div>
<div class="en_div">
Beginner's luck will make your... dinner! :D</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn08kf6RARV2FUvIijlgGfI8kh92I0LihliKYfqhiSJrDDF9X5KuHZLmFdqJz3ii4n8D9lgt4VyTZX3oLj-og3qJPCEHZ6vIlOQDFIb0c3JRtJFaLoSMsMjMrGYDIaMYW8aiDV1PW6ibcB/s1600/20161102_202514%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Rubrica del Venerdì: Beef brisket with vegetables - Friday's Page: Beef Brisket with vegetables" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn08kf6RARV2FUvIijlgGfI8kh92I0LihliKYfqhiSJrDDF9X5KuHZLmFdqJz3ii4n8D9lgt4VyTZX3oLj-og3qJPCEHZ6vIlOQDFIb0c3JRtJFaLoSMsMjMrGYDIaMYW8aiDV1PW6ibcB/s640/20161102_202514%252Bp.jpg" title="La Rubrica del Venerdì: Beef brisket with vegetables - Friday's Page: Beef Brisket with vegetables" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Rubrica del Venerdì: Beef brisket with vegetables - Friday's Page: Beef Brisket with vegetables</td></tr>
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<div class="it_div">
Quando ho acquistato questo taglio di carne, pensavo che mi sarei trovata di fronte ad un arrosto come tanti altri, senza pensare che mi avrebbe riservato una bella sorpresa.<br />
Ogni paese sembra avere i suoi personali tagli di carne e quindi non sempre è facile capire cosa abbiamo davanti.<br />
E sta proprio qui il bello!<br />
Come diceva qualcuno: "Il mondo è bello perché è vario!" e direi che questo proverbio si addice perfettamente anche all'ambito culinario.<br />
Non smettiamo mai di ricercare cose nuove, perché il bello della vita sta proprio in questo!<br />
Restiamo fanciullini e godiamo appieno di quello che abbiamo intorno a noi!!<br />
Wow, come sono filosofica e pascoliana oggi :D<br />
Beh, mettiamola così, ho sempre adorato la poetica del fanciullino: guardare il mondo con gli occhi di un bambino e meravigliarci anche delle piccole cose! ;)<br />
In sintesi, appena tolgo dal forno questo <i>brisket</i>, ho avuto parecchi dubbi e il consorte con me ma, una volta capito cosa fare, ci siamo leccati anche i baffi!! ;)<br />
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<b><i>Beef brisket with vegetables - Punta di petto con verdure</i></b><br />
<br />
Ingredienti per 4<br />
<br />
1-1,2 kg di punta di petto di manzo<br />
2 patate<br />
2 cipolle<br />
2 rape<br />
2-3 specchi d'aglio<br />
olio evo<br />
sale<br />
pepe<br />
curcuma<br />
rosmarino<br />
maggiorana</div>
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<div class="en_div">
When I bought this cut of meat, I thought I would serve the usual roast beef. However, I didn't know that a big surprise was waiting for me.<br />
Each country has its own primal cut and, when you travel a lot like me, it's not always obvious which cut of meat you are buying.<br />
And this is awesome!<br />
Someone said: "It takes all sorts (to make a world)!" and I think this proverb perfectly applies to the culinary field as well.<br />
Never stop looking for new things, because this is what makes life beautiful!<br />
Do not repress the inner child inside you, let's enjoy life!!<br />
Wow, I pretty much feel philosophical right now and I am thinking about the famous Italian poet Giovanni Pascoli :D<br />
Well, I always loved Pascoli's poetic of "The Eternal child": look at the world with the eyes of a child and get stunned by it! ;)<br />
Long story short, once I remove this brisket from the oven, I was doubtful about it and so was my partner but, as soon as we understood what to do with that cut, we totally licked our fingers!! ;)<br />
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<div style="text-align: center;">
<b><i>Beef Brisket with vegetables</i></b><br />
<br />
Ingredients for 4<br />
<br />
1-1,2 kg beef brisket<br />
2 potatoes<br />
2 onions<br />
2 turnip<br />
2-3 garlic cloves<br />
extra-virgin olive oil<br />
salt<br />
pepper<br />
turmeric<br />
rosemary<br />
marjoram</div>
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</div>
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<div class="it_div">
Mettiamo la carne in una teglia da forno, inseriamo l'aglio pelato nelle fenditure e condiamo con sale, pepe, curcuma, rosmarino, maggiorana e olio.<br />
Preriscaldiamo il forno a 180°C e inforniamo la carne coperta con l'alluminio per circa 30 minuti.</div>
<div class="en_div">
Tuck the peeled garlic inside the meat and season it with salt, pepper, turmeric, rosemary, marjoram and olive oil.<br />
Preheat the oven at 180°C and put the meat, covered with foil, into it for about 30 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomzoIhS7t9fb27GKdGKyogIYNi6zRO1rTyoWEBic-0FqYYIV2quoEp4zaendVNvek31kSJ4sS5kOBJhyr-CjhJ2ETF8Rz8BRYlBGq_Fp1YpPbw8Z9YCg08ItLWJkJl_o-EqW8VYyZrNN0/s1600/20161102_115914%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomzoIhS7t9fb27GKdGKyogIYNi6zRO1rTyoWEBic-0FqYYIV2quoEp4zaendVNvek31kSJ4sS5kOBJhyr-CjhJ2ETF8Rz8BRYlBGq_Fp1YpPbw8Z9YCg08ItLWJkJl_o-EqW8VYyZrNN0/s640/20161102_115914%252Bp.jpg" width="640" /></a></div>
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Nel frattempo puliamo le cipolle, le patate e le rape e condiamole con sale, pepe e olio.</div>
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Meanwhile, clean onions, potatoes and turnips, dice them coarsely and season with salt, pepper and olive oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHgzg_tz8EQIS9PEaQqu2VfsDKmHjt-ZupYBCyAwzV340_kCYneQ6fdP25nvkNQzUYlbcuLkDuATPjlNTvhwWxkUSAB4H_k1wsS4gzMXFJck60ryVDVxJYLxFA0IEAtzLbbdPV2denzBe/s1600/20161102_144143%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHgzg_tz8EQIS9PEaQqu2VfsDKmHjt-ZupYBCyAwzV340_kCYneQ6fdP25nvkNQzUYlbcuLkDuATPjlNTvhwWxkUSAB4H_k1wsS4gzMXFJck60ryVDVxJYLxFA0IEAtzLbbdPV2denzBe/s640/20161102_144143%252Bp.jpg" width="640" /></a></div>
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Trascorsa mezz'ora di cottura, tiriamo fuori la carne, togliamo l'alluminio, aggiungiamo le verdure, abbassiamo a 150°C la temperatura e cuociamo per circa 3-4 ore.</div>
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After 30 minutes cooking, remove the meat from the oven, remove the foil, add the vegetables, low the temperature at 150°C and bake for 3-4 ore.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBd1VFwgdbpFVIV4khE3fD6I96qztAc5CNZ_YiGWO1difNIm-lwXLx8CjsqQ9g2a1opMnwgl9U9LipzK3GIN4K13rF4_jrf4efYGfwZfTiKuTb08NG-gqyDQDqOI7YwRCMmXYxtFqqNFwT/s1600/20161102_144548%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBd1VFwgdbpFVIV4khE3fD6I96qztAc5CNZ_YiGWO1difNIm-lwXLx8CjsqQ9g2a1opMnwgl9U9LipzK3GIN4K13rF4_jrf4efYGfwZfTiKuTb08NG-gqyDQDqOI7YwRCMmXYxtFqqNFwT/s640/20161102_144548%252Bp.jpg" width="640" /></a></div>
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Togliamo dal forno, lasciamo riposare la carne,</div>
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Remove from the oven, let the meat rest,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvOF0vPSsYoGnfRfTgC5xi-VkAQu3PTuVPtEn11G9wY2mJTa-q1VRkLO3m1NFZ3KAn6pRZtEy3bPtBszVzr374IP-YoxIyslXmcqOjh2y_ALFqKI9hZvAFF6m6yJlBdDkYkIoc3vilfEW/s1600/20161102_201838%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvOF0vPSsYoGnfRfTgC5xi-VkAQu3PTuVPtEn11G9wY2mJTa-q1VRkLO3m1NFZ3KAn6pRZtEy3bPtBszVzr374IP-YoxIyslXmcqOjh2y_ALFqKI9hZvAFF6m6yJlBdDkYkIoc3vilfEW/s640/20161102_201838%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
poi, aiutandoci con due forchette, sfilacciamola.<br />
Portiamo in tavola e...</div>
<div class="en_div">
then, using two fork, shred it.<br />
Serve it and...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJUVpNZ0rx8bxz8PqO75KOzc3D8srzaJT5Autm1e7NoXWDPtRqnxRtuws6ZF9ZRrwMqLWZ68LQm9XlFmJbCk59JWQlXrjSN5JVfPS7WR-t-JzBOVRhc6qOWSWUrmyWCFgFe0HX0ZyL9f_/s1600/20161102_202357%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJUVpNZ0rx8bxz8PqO75KOzc3D8srzaJT5Autm1e7NoXWDPtRqnxRtuws6ZF9ZRrwMqLWZ68LQm9XlFmJbCk59JWQlXrjSN5JVfPS7WR-t-JzBOVRhc6qOWSWUrmyWCFgFe0HX0ZyL9f_/s640/20161102_202357%252Bp.jpg" width="640" /></a></div>
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<div style="text-align: center;">
... Enjoy the brisket!!</div>
Anonymoushttp://www.blogger.com/profile/09810333169475305077noreply@blogger.com0tag:blogger.com,1999:blog-6595128024371511900.post-43072014451716148602017-02-06T15:53:00.003+01:002017-02-06T23:15:25.827+01:00La Rubrica del Lunedì: Pizza prosciutto crudo, caprino e miele - Monday's Page: Parma ham, goat's cheese and honey pizza<h3>
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Dolce o salata? Entrambe! 😂</div>
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Sweet or savory? Both! 😂</div>
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</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRK0uv5d8wp09uOnAYwU_MFjaCACkdNeUecy6vSqF3JPOf0D8KrunyhkANM0wF-lHoYBI6JsTBHfVZhuWXPQwOFmaXos5hY64c9OSW0WjeX5RyB2C7731czWWAvUE05faIG_U9xndadRp/s1600/20161219_211826%252Bp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Rubrica del Lunedì: Pizza prosciutto crudo, caprino e miele - Monday's Page: Parma ham, goat's cheese and honey pizza" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRK0uv5d8wp09uOnAYwU_MFjaCACkdNeUecy6vSqF3JPOf0D8KrunyhkANM0wF-lHoYBI6JsTBHfVZhuWXPQwOFmaXos5hY64c9OSW0WjeX5RyB2C7731czWWAvUE05faIG_U9xndadRp/s640/20161219_211826%252Bp.jpg" title="La Rubrica del Lunedì: Pizza prosciutto crudo, caprino e miele - Monday's Page: Parma ham, goat's cheese and honey pizza" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Rubrica del Lunedì: Pizza prosciutto crudo, caprino e miele - Monday's Page: Parma ham, goat's cheese and honey pizza</td></tr>
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<div class="it_div">
Dopo tante focacce, ecco di nuovo la pizza, ma tranquilli... le focacce non ci stanno abbandonando definitivamente, torneranno! 😉<br />
Questa pizza l'ho assaggiata per la prima volta a casa di amici e mi è piaciuta così tanto che non sono riuscita a resistere e l'ho preparata anch'io. 😀<br />
Anche se all'inizio l'abbinamento prosciutto-caprino-miele sembrava azzardato, al momento dell'assaggio ogni dubbio è scomparso e l'unico pensiero rimasto è stato questo: è una pizza assolutamente divina!! Gnamm!! 😋<br />
E allora eccomi qui a prepararla!<br />
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<div style="text-align: center;">
<b><i>Pizza prosciutto crudo, caprino e miele</i></b><br />
<br />
Ingredienti<br />
<br />
1 impasto per pizza (potete trovare <b><a href="http://foodieintranslation.blogspot.com/2015/05/finalmente-online.html"><span style="color: #3d85c6;">qui</span></a></b> la ricetta)<br />
passata di pomodoro<br />
1 mozzarella<br />
1 caprino fresco<br />
prosciutto crudo<br />
miele<br />
sale<br />
olio evo</div>
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<div class="en_div">
After so many focacce... pizza is back!<br />
But, never mind, focaccia will keep us company again soon! 😉<br />
I had this pizza at a friend of our's and I liked it so much that I decided to repeat it. 😀<br />
Even if the combination Parma ham-goat's cheese-honey seemed strange at first, after eating a bite every doubt disappeared and my only thought was: this pizza is absolutely delicious!! Yummy!! 😋<br />
So, get ready. Let's make it!<br />
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<div style="text-align: center;">
<b><i>Parma ham, goat's cheese and honey pizza</i></b><br />
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Ingredients<br />
<br />
1 pizza dough (you can find <b><a href="http://foodieintranslation.blogspot.com/2015/05/finalmente-online.html"><span style="color: #3d85c6;">here</span></a></b> the recipe)<br />
tomato sauce<br />
1 mozzarella cheese<br />
1 fresh goat's cheese<br />
Parma ham<br />
honey<br />
salt<br />
extra-virgin olive oil</div>
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</div>
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<div class="it_div">
Stendiamo l'impasto in una teglia rivestita di carta forno, distribuiamo la passata di pomodoro, condiamo con sale e olio e lasciamo riposare circa un'ora.</div>
<div class="en_div">
Roll the dough out in a baking pan lined with parchment paper, distribute the tomato sauce, season with salt and olive oil and let it rest for about an hour.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSIaV-xuXSq9tqMpSR0lhojYYjNAkL8p1KWq3MJjRZvahi24ujVsianxKZ4jMw1eqT6Os4gbpq3BzoFcEpCp6ubR5VzcT-ljsBMIZON02t0VfzKxRRUUvmp5ITQh8Qsq1zX9ORepHBqW7/s1600/20161219_201146%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSIaV-xuXSq9tqMpSR0lhojYYjNAkL8p1KWq3MJjRZvahi24ujVsianxKZ4jMw1eqT6Os4gbpq3BzoFcEpCp6ubR5VzcT-ljsBMIZON02t0VfzKxRRUUvmp5ITQh8Qsq1zX9ORepHBqW7/s640/20161219_201146%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Nel frattempo tagliamo la mozzarella a dadini e lasciamola scolare.<br />
Accendiamo il forno a 200°C e mettiamo la mozzarella sulla pizza.</div>
<div class="en_div">
Meanwhile dice the mozzarella and let it drain.<br />
Preheat the oven at 200°C and place mozzarella on top of pizza.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbX2pm9Ya3STGL3gz0dbmWcCGrlbCcfl7z_irBD5txCZhCbkKlso4g47L4ww2bGogfOhktsFwlLgWrFA4gtuewbI7gOX2ZfIxzMVDaiwi9zjf7bh2X99xED9ye8MehkUwXJOkfdT-W3fj/s1600/20161219_202044%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbX2pm9Ya3STGL3gz0dbmWcCGrlbCcfl7z_irBD5txCZhCbkKlso4g47L4ww2bGogfOhktsFwlLgWrFA4gtuewbI7gOX2ZfIxzMVDaiwi9zjf7bh2X99xED9ye8MehkUwXJOkfdT-W3fj/s640/20161219_202044%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
Inforniamo e cuociamo per circa 20 minuti.<br />
Affettiamo il caprino e distribuiamolo sulla pizza quando sarà cotta.<br />
Cospargiamo con il miele,</div>
<div class="en_div">
Put into the oven and bake it for about 20 minutes.<br />
Slice the goat's cheese and place it on top of pizza once it is cooked.<br />
Pour some honey on top,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM966Mfeo2O9UxqTMMbbe2f4kq5_pU1aVlcjZ4hnVVLdRtMl9bbyVdApWbA9vbO1wB7oDMgGR9oXcsiW2VciWe2bH2nLI1m1r0pgXxtUTo_bFag6cMR84EqUd2oE6pWoi2LRy7C4jn_r4V/s1600/20161219_210102%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM966Mfeo2O9UxqTMMbbe2f4kq5_pU1aVlcjZ4hnVVLdRtMl9bbyVdApWbA9vbO1wB7oDMgGR9oXcsiW2VciWe2bH2nLI1m1r0pgXxtUTo_bFag6cMR84EqUd2oE6pWoi2LRy7C4jn_r4V/s640/20161219_210102%252Bp.jpg" width="640" /></a></div>
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<div class="it_div">
aggiungiamo il prosciutto crudo e portiamo in tavola.<br />
Che ne dite? Non è deliziosa? 😋</div>
<div class="en_div">
add the Parma ham and serve it.<br />
What do you think? Isn't it delicious?😋</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjfiQ2WYo8Kt9tW8nQJX9kd7ZWjqlwG6tTVkgRO9Zv4vm3B3mieheph92sX6-9eF4UT_n7d0B6QafX9WRaSWKtRwUh1GQCLM5Xw1qNWdfjwLkRRw-keSATVbJdqqkW4eB7Vr5duLYmA-q/s1600/20161219_211826%252Bp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="La Rubrica del Lunedì: Pizza prosciutto crudo, caprino e miele - Monday's Page: Parma ham, goat's cheese and honey pizza" border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjfiQ2WYo8Kt9tW8nQJX9kd7ZWjqlwG6tTVkgRO9Zv4vm3B3mieheph92sX6-9eF4UT_n7d0B6QafX9WRaSWKtRwUh1GQCLM5Xw1qNWdfjwLkRRw-keSATVbJdqqkW4eB7Vr5duLYmA-q/s640/20161219_211826%252Bp.jpg" title="La Rubrica del Lunedì: Pizza prosciutto crudo, caprino e miele - Monday's Page: Parma ham, goat's cheese and honey pizza" width="640" /></a></div>
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<div style="text-align: center;">
Bon Appétit!!</div>
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