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datteri con pesce spada affumicato

The dates are just a classic of our parties. I've wanted to repeat this capacity, unusual for me, and then tasted them here , with Mr. Medagliani telling me che chi coltiva i datteri non mangia datteri, visto che ci mettono tanti anni a crescere, più della vita di un uomo.

E mi son sembrati, con quest'aura di poesia, magnifici, i datteri. Io, che una volta non li mangiavo, adesso trovo che stiano benissimo in compagnia di un sacco di alimenti, dal formaggio caprino a un roquefort, dal foie gras alla pancetta, fino ad arrivare al pesce spada, o a qualche verdura, tipo l'indivia.

Questi sono semplicissimi da realizzare, ma di grande impatto per le papille gustative! Prendete dei datteri freschi, privateli del nocciolo e tagliateli in due, ma non completamente. Tagliate il pesce spada affumicato a dadini, e riempite i datteri con questa tartare. Se vi piace, legateli con dell'erba cipollina, ma in ogni caso sono ottimi se serviti con un po' di panna acida, una spruzzata di sale, pepe ed erba cipollina.

Un augurio speciale a tutti voi, per il nuovo anno che verrà. E anche di un buonissimo Natale!

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stollen alsaziano

Era dall'anno scorso che volevo provare a farlo. Non so come sia iniziata, ma lo scorso Natale la nostra casa era piena di stollen freschi di forno! Dolce tipico delle feste tedesche, cui Dresda dedica persino un festival . La ricetta da me qui raccontata riprende invece una variante dello stollen tedesco, the Alsatian, but it has all the tradition of Germanic neighbors. This is less rich in butter and, in my opinion, it is a little dry. Okay Pucci in milk. Next time I try a recipe Bavarian. Indeed, if someone knew, I'd be happy to try! I also omitted all the different candies - which is not always like them, replacing them with candied orange and lemon. The house smelled of citrus in the end!

In the meantime I can tell you that I got a new computer and maybe a few time, once installed the necessary programs, I'll be a bit 'operating here, too! :-)

for lievitino
50 cl
whole milk 60 g flour 10 g fresh yeast


for pasta
whole milk 12 cl

5 g salt 80 g sugar 10 g fresh yeast


1 egg 100 g soft butter 380 g flour

zest 1 / 4
organic lemon zest 1 / 4 orange Biological
2 teaspoons of cinnamon for the filling


80 g almonds 40 g of hazelnuts


80 g raisins 80 g candied orange and lemon (optional)
1 teaspoon cinnamon 2 teaspoons rum

Finally, powdered sugar (optional)

Chop the filling ingredients and moisten with rum. Let marinate. Meanwhile, prepare the lievitino In a bowl combine well the milk, yeast and flour. Then cover with 380 grams of flour and let stand uncovered in a warm place for about 45 minutes.

At the end of rest time, the flour has cracks and it will be a little 'sunken means that the lievitino has done its job.

Pour in the flour and lievitino un'impastatrice and add the other ingredients: salt, egg, sugar, milk, butter, baking powder, and lemon zest dell'aranzia. You can work by hand (I did so) for about 4 minutes. the dough should be elastic. Put to rest for half an hour, covered with a cloth. Place the dough on work surface and flatten with a rolling pin to form a square about 25 cm per side. Disponete al centro la frutta secca macerata nel rum, lavorate la pasta un po' sempre mantenendo il quadrato. Piegate la pasta su se stessa e, volendo potete a questo punto, tagliarla in due e ricavarne 2 stollen. Fate riposare ancora sotto un telo per un'altra ora.

Da ultimo, fate cuocere in forno caldo a 170° per circa 40 minuti. Se gradite, quando è quasi cotto, spennellate la superficie con del burro fuso. Io ho omesso questo passaggio, e ho semplicemente spolverizzato con dello zucchero a velo.

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Custom-made shirt: the guide-Introduction-

How many times have you said, "I do the custom-made shirts, savings as well." Here, you can not. It is not true.
from the beginning, trying to unravel now issues terminologia.In Italy, for simplification, we tend to use the term "custom" in the broadest sense, including all services, customization, and it seems right, since that the current language is precisely why we should aim, simplification. On the other hand, is right at least know what is the variety of interventions that draw on this' one name, because they are very different. Just to be clear, did you ever to notice a huge difference between your new shirt tailored and that of your friend, also custom, unable to understand why its the same was very much better and more beautiful? This is because, contrary to what one might believe, the variables that combine to form a shirt are many, many, virtually infinite, how many points are aligned on a straight line, and everything is made even more complex since these variables are not controlled only by you but by the artisan that manufactures, which in addition to the "head" also puts the "hands". Her position of privilege is absolute and in the work, keep in mind, he does not "see" the shirt as you do, creating a dichotomy of purpose within the same project that makes it, inevitably, a walk of health but a real war, between you and the artisan, and therefore must be led with an iron hand.

Incidentally, all these arguments are the result of desire, certainly manic, to achieve the best possible results and resulting from years of trying, testing, trials, errors and successes. The analysis conducted here is placed at a level well above the immediate appearance and I realize that may not be readily understood nor widely shared. Below I will try to summarize some technical and formal aspects that under no circumstances would feedback from those who are not sufficiently penetrated by a strong aesthetic sensibility (note: do not talk about fashion, but of tradition) and a casual mastery of the classical codes. To anyone who does not find himself in this description, I propose to seek accommodations in major brands, which, simply put, are concerned to make such choices for you, by charging exorbitantly this advice, but not be able to remotely approach that which we seek here to achieve. Still leave the solution to the poor in spirit.

Back to the distinction between the terminologies. As happens more or less in the tailoring (note: the tailors pack dresses, shirts, instead they make the shirt makers) are three levels, from bottom to top: the calibrated, the made-to-measure (custom made) and bespoke. In the first case we start from a standard size and will be corrected slightly in the main measures (neck, cuffs, sleeve length, at most darts). In the made-to-measure the level of customization is a bit 'higher, you start with a standard as close as possible to measures of customer, and it suits its measures, acting on larger radius than the caliber. This type of intervention sessions rarely provides evidence for the basic model, in fact already has a good fit standard. What will remain at the store (not artisan) is a folder with a note of the basic model used and the poor reviews, which here include the shoulders, chest, waist, armhole, length of the trunk. It 's like starting from an already made and to intervene with strokes according to our tastes. Will always be part of another. This is the practice used by most of the people who believe they have a shirt tailored, but did not have it. Or rather, in part, and that's the genesis of the difference between your shirt and the one friend who's got more beautiful. The third level is called bespoke, as previously discussed in reference to shoes by John Lobb, which represents the highest level in the scale of customization of clothing and accessories. In summary, we start from a blank sheet to create a model (of anything, not just a shirt) is completely new, starting from the sun to get poor reviews, correcting along the way, to meet the specific wishes of the client. It immediately creates a shirt of evidence (in fabric or not), a rough statue, only basted, not stitched, which means the test sessions, took the final shape. What will be the seamstress will be a pattern, designed especially with your name. That will be the blueprint for all your next order, which will need only to choose new fabrics and details. Store particular attention: during the first trial, because then the craftsman the change reluctantly. The reason why the bespoke principle requires a sustained amount of orders (or generate the impression of many in the future) because it is virtually the first shirt on the budget of the craftsman would be at a loss, given the time and effort to it dedicated. Its margins are starting to be sensitive by the sixth-seventh onwards. In England, Turnbull & Asser, Gieves & Hawkes, Hilditch & Key, all on Jermyn Street, necessitates a minimum of six orders to go to bespoke service. From this point on, then we will talk only of bespoke, the only true way to achieve results worthy of note.
Before talking about infinite variations, and tried to break down at least in key areas. The shirt is made in good substance:



1. tissue

2. Cutting

3. seams

4. Packages

5. cuffs

6. buttons

7. Accessories


The combination of these elements, among all possible shades, give birth to your shirt. Analyze them one by one in the next step.

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Bespoke?


We start from the beginning: what is bespoke? Just in these days in Milan there were two bespoke events that bore the name-something. So this is an example of how the term, now rather fashionable to be misused, sometimes associated with sgnificato on-and sometimes far worse, the general meaning of "luxury". Nothing could be further from the truth. Bespoke, applied to any discipline, from arts and crafts to information systems, means "from scratch", represents the highest level of cutomizzazione of a product. Bespoke, "speak for something," to give order for it to be made "by a client who, through dialogue with the craftsman develops a fully customized project. The term was born in Savile Row, London, a historic route from the masters of srtoria man, Henry Poole Hardy Amies. Therefore undeniable roots in the English tradition of late nineteenth century, which is what defines the contours of the imaginary tuttìoggi modern "Classic", a term, it also too often used in senses incorrette.Tornando fairs in Milan, said than they were misleading: how can showcase something that does not exist? The bespoke project as long as there is not finished, what you may consider are the materials, the skill of the craftsman, but also our willingness and sensitivity in translating an idea into an object. Only then will it truly ours. In fact
shirts, the difference between the spread "on misura" ed il bespoke è tanto centrale quanto enorme. Il servizio su misura parte da un modello (pattern) che lo stilista o il sarto ha gia disegnato, questo sarà poi replicato con le misure del cliente, che avrà una camicia uguale alle altre, ma con le sue misure. Il processo bespoke invece è finalizzato alla creazione, attraverso diverse messe in prova, di un modello personalizzato, che sarà poi trasformato in cartamodello ed archiviato come esclusivo del cliente. In questo processo di creazione artigiano e committente collaborano a stretto contatto, le loro visioni confluiscono. Le variabili in gioco sono infinite, centimetro per centimetro, tessuto per tessuto, collo per collo, polso per polso: il gioco è difficile, districarsi is difficult. But it's worth it. Clearly this service is not done by all, and not think of ordering a single "blue button-down", because you will laugh behind. The largest shirt makers in the world, from Finollo in Genoa, Turnbull and Asser, Gieves and Hawkes in Jermyn Street in London, provide access to bespoke service with a minimum order of 6 shirts at a price "fun."
In the following "lessons" will touch a topic at a time, trying to shed light on the pitfalls that lie behind each choice.

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ravioli di farina di castagne con pancetta, ricotta e mirtilli

L'aria di primo mattino profuma come un'idea.

Ecco un piatto non difficile e di gran sapore. Potrebbe essere una valida alternativa ai ravioli delle feste. La farina di castagne non l'avevo mai lavorata, il castagnaccio non mi fa impazzire, e quindi non l'avevo mai presa. Poi le mie amiche preferite me l'hanno regalata per il mio compleanno, insieme ad altre leccornie fantastiche, e così ho cercato un modo diverso di impiegarla. Il ripieno ha questi mirtilli che lo rendono particolare, ma non sono invasivi per nulla, come leggerete ne ho messi davvero pochi.

per la sfoglia

150 g di farina di castagne

75 g di farina bianca

2 uova medie

sale

per il ripieno

80 g di ricotta fresca

30 g di grana padano grattugiato

1 etto di pancetta (mezza coppata, mezza normale)

sale

pepe

8 mirtilli (anche congelati)

per condire

rosmarino

burro

Impastate la sfoglia dei ravioli, con le farine, le uova e il sale, lavoratela bene e lasciatela riposare mezz'ora. Nel frattempo frullate la pancetta fine e lavoratela con la ricotta e il grana padano. Aggiustate di sale e pepe e, da ultimo, aggiungeteci i mirtilli, che dovranno mescolarsi sì, senza rompersi del tutto. Fate riposare in frigo questo impasto. Stendete poi la sfoglia col mattarello (a gusto mio non sottilissima), fate delle palline with the compound of the filling and packed ravioli, as you like. Boil for 7-8 minutes, and toss with melted butter flavored with rosemary and, to embellish, you have some blueberry here and there. I do not put another dressing, but do it at your leisure. They are about 50 ravioli with these doses.

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e fu così che ci provò pure adina

Surrounded by all the great can-can of macaroons that there was a time on the blog world, to follow the new book Mercotte , and these little buttons that sometimes peep on the web, Adina could not fall into temptation? It was a bit ' che ci volevo provare, in verità, poi la scorsa settimana in una conversazione con la mia amica Elena che mi chiedeva consigli per un dolce da dedicare in una serata di compleanno, l'illuminazione: perché non provi a fare i macarons? Potresti sorprendere tutti! E fu così che le ho tradotto dal francese un paio di ricette, una proprio di Mercotte, l'altra di Marina . Non so più se li abbia fatti, Elena, i macarons... ma in compenso ci ho provato anch'io. Dopo un primo tentativo quasi fallito, a causa del fatto che non avevo una bocchetta giusta per il sac-à-poche - mi sono venuti un po' bislacchi e grandicelli, mi sono attrezzata e ci ho riprovato. Il risultato è quello che vedete. Non ne è uscito solo uno bellino, eh! :-) Ce n'erano parecchi. Non avevo coloranti alimentari per abbellirli, e questi che ho fatto sono davvero semplici nel loro sapore. Ma credo ci riproverò, in fondo non mi sembrano molto difficili.

Ho incontrato solo un problema: entrambe le volte, ho provato a spolverizzare parte dei macarons con dei pistacchi tritati fini, la prima volta, e del cacao, la seconda. Ma quelli spolverizzati si son crepati sopra. Mentre gli altri sono rimasti sempre lucidi e precisi. Suggerimenti?

Ho capito che l'impasto base dei macarons si può fare in due modi:

1) a metà con meringa italiana e metà con gli albumi non montati;

2) senza meringa italiana, montando semplicemente gli albumi a neve.

Ho seguito la seconda versione, per praticità, ma vorrei provare anche l'altra. La ricetta ve la traduco, così l'avete in italiano se volete provare.

per i gusci

3 albumi (90 g)

210 g zucchero a velo

125 g farina di mandorle

40 g zucchero

per la ganache

120 g cioccolato fondente di buona qualità

30 g di panna fresca

8 nocciole

Serve seguire degli accorgimenti necessari e importanti:

uova : the egg must have been separated from the yolk a couple of days before and should be kept in a tupperware in the fridge. With the remaining egg you can enjoy a pastry, as here.

powdered sugar and almond flour : should be mixed well and forced into the sieve to remove impurities and coarse crumbs.

macaronnage : a term that is used to mix the egg whites with the mixture of ground almonds and powdered sugar

crôutage : time for the rest of the macaron before baking oven

: ventilated.

trays : Bring 2-3 trays stacked one on top, which is important for the success of Colleretto and housing in order to avoid cooking too, annoyed.

(for a more in-depth reports, I refer you to two blogs, which are perfect)

we go. After two days I've been separated from the yolk in the fridge, pull out the egg whites a few hours before starting, so to work at room temperature (the temperature only affects the speed of assembly, not on success). With a mixer, mix well the sugar and the almond flour and then proceed to sift dropping them off on a tray. Whip the egg whites, adding a tablespoon of sugar and a little after the rest of the sugar in half mount. The album will be ready when the bec d'oiseau will, they say in French, that is, the geometry type of bird beak. If the installation fails, you have to remember to add a pinch of salt or a drop of lemon. Transfer the egg whites in a bowl and gradually pour in the mix almond flour-sugar, working together for a few minutes with a silicone spatula, making the movement from the edges to the center, without breaking the egg whites too, and taking care to mix the ingredients well (macaronnage). At this stage you can add a bit of food coloring, matcha, saffron, cocoa ... thus become colored). Bring hours of a sac-a-few bocchettina with a round of about 1 cm in diameter. Prepare two baking sheets you are going to overcome each other, and line with parchment paper. To make her feel attacked, the corners of the parchment paper glued to the pan with a bit of dough macarons. Preheat the oven to 150 degrees. Pour the mixture into the sac-a-little and then squeeze on the pan to get regular circles of dough spaced symmetrical and not too close together (you can also draw circles on parchment paper first, so as to make them all equal). Let rest for half an hour now. Here's who makes sleep even one night, and who fails totally crôutage. It serves to inflate more the macaron. I found myself good with about 30 minutes of rest. Bake for 13 minutes. Get out and let it cool a moment, before removing the shells. Come off easily, if not try to cook another minute or to put the paper directly over the oven with macarons (glued) on a cold surface.

For the filling: in a double boiler, melt the chocolate and cream. Stir in the chopped hazelnuts and toasted (if you want, otherwise it will be a chocolate ganache). Let cool. Total cooling, the ganache becomes a little 'sound, so I decided to put it in macarons when it was almost cold, but not totally, so as to be able to crush the well between the two shells.

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mousse di pere

All chocolate and pears is a classic forever. Perhaps because I am too classical in the kitchen :-) I shrink a bit 'from these couplings. But my friend Mafi, which is rather conservative in some respects, does not like the food too strange. And tomorrow we are to dine with her four friends always make fun of you, as always, and ask for the bill to Monica, interior designer (and I to laugh, and she knows why) that sells furniture, and she did not want him to give but in the end we will, only God knows when, and Ilaria new mother with babe at home she calls the magpie, which eventually will be home to review the Mafi bucolic hung, and I will take around because for years I called it off-key singing, feeling blue, but recently I had the proof that she is much more in tune me! So, at this dinner and combined into four quatt'otto, she, the hostess asked me, but a chocolate cake and pears do not know? Or a pear mousse you can not do? And the pears are in season now! He ran a time when between us was great, the Bavarian strawberries, but the envelopes, which Ilaria not stand still and take me around the Bavarian (with great reason) ... and a rice stracchino, defined by the hospital. We only had 25 years at the time, many laughs, how many labors on the books, but especially as many laughs. The university has joined us for life now. Thee gone well, Ilaria, strawberry season is now ... And then, Mafin, here contented! Of course, not knowing whether the outcome will be positive, I also made a tart with pears ... But without chocolate. Tomorrow or after the public as well!

to 4 cups of pear puree

williams pears 1 kg 120 g of sugar
1.5 liters of water


pear mousse 200 g of pear puree
80 g whipped cream
6 g gelatin sheets
60 g of egg white

salsa di cioccolato
60 g di panna liquida
60 g di cioccolato fondente
1 cucchiaino di cacao
zenzero candito (regalatomi da Stella, vedi ricetta )

Sbucciate le pere e tagliatele a tocchi. Mettetele in una pentola con l'acqua e lo zucchero a cuocere circa 15 minuti. Scolatele dolcemente su una griglia e asciugatele. Frullatele e ricavatene una purea: ve ne servirà circa 200 grammi. Preparate poi una meringa italiana : fate sciogliere 70 g di zucchero con 20 g di acqua, portateli alla temperatura di 121° C e incorporate lo sciroppo ottenuto agli albumi che avrete iniziato a montare due minuti prima. Lasciate sb attere fino al raffreddamento della meringa. Ottenuto un composto spumosissimo, denso, liscio e lucido, scaldatene un pochino e fateci sciogliere la colla di pesce, bagnata e strizzata. Montate la panna e mescolate piano la meringa, la panna e la purea di pera. Versate il composto in stampini o bicchierini e mettete in frigo a rapprendere qualche ora. Quando la mousse si è un po' rappresa, procedete con la salsa di cioccolato: fate sciogliere il cioccolato a bagnomaria con la panna e il cacao. Lasciate intiepidire e versatene poi un lieve strato sulla mousse livellandola (se invece usate gli stampini, versatela alla fine, quando sformate). Tritate lo zenzero candito e terminate la composizione del bicchierino sprinkle with a few flakes of chocolate.

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tea and chocolate chip cookies and smoked hazelnuts from the Langhe

A quick post, I have to go back to work and I expect a full day. First, good Monday! Today a proposal for fun and for me taste unusual. Saturday we were the art of receiving that, for those of Milan, is certainly the place known for tea and above all a great experience. Well, there I found only a part, infinitely small, I know of ways to use tea even food. And I tasted the delicious cookies and made small talk with Michael washes, shop manager of the shop, really nice. Among other things, I added the link to the left of even the cooking classes organized by the art of receiving, long-tea. I have translated my way these smoky oolong tea biscuits and nuts. The oolong tea is typical of China, and this guy I took it, Crocodile, it must be used in 2-3 grams per 150 ml of water at 90 degrees for 6 minutes.

for about 30 cookies

150 g butter 250 g flour 120 g

rice flour 60 g sugar 1 vanilla pod

a pinch of salt 1 egg

8 g Oolong tea smoked some
round hazelnut from the Langhe

Put in a mixer the butter, flour, sugar, vanilla bean seeds half crumbs, salt and blend until the butter has absorbed the flour. Add to that last egg, a few nuts and tea leaves. Take a ball and keep it in the fridge to rest an hour. Then flatten with a rolling pin to a height of nearly one cm and cut the molds that are going to cook on a preheated oven at 180 degrees until golden brown (about 15 minutes). The flavor is a bit 'unusual dell'affumicato release notes and toasted hazelnuts. I am liked.

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deep purple

E Okay, I fall into the trap of trendy purple! Some that are not new, these purple potatoes, they had also made Sandra and Adrenaline , it is equally certain that a person who has a cooking blog would be curious to all food and try everything to appear before. I am exactly like that. When I am seen at the Vicenza, Gigi and Raffaella (greengrocers acute and sensitive) ... how can you resist? And why resist? After all, a kilo of potatoes it was. Simply chic in their shade purpurea. Inside and out. I believe these are from France that I took, and are the variety Vitelotte, also known as bleues truffles (truffles blue). No chemical processing, the color comes from a natural pigment, the anthocyanin, which is also pending in the violas, the skin of the eggplants.

I could indulge in any recipe, but time is what the is, they would say in Milan. I find it amazing the interpretation of Cerveni , I I've only done the simple gnocchi. I can not tell how many potatoes, quanta farina. Ho fatto ad occhio. Le patate assorbivano benissimo la farina, non ne è servita molta, devo dire. Li ho conditi con dei gamberetti, dei pomodorini tagliati fini e qualche dadino di pancetta affumicata fatti rosolare in un goccio d'olio con uno spicchio d'aglio. Poi, per completare la cena in viola, ho fatto un'insalata di cavolo rosso tagliato fine, noci macadamia spezzate in due e fettine di primosale. Deliziosa, devo dire.

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buckwheat pie with creamed cabbage and figs

...e Adina scoprì il grano saraceno decorticato. Adoro il suo sapore, ma solo sotto forma di farina l'avevo usato, e ci avevo fatto degli gnocchi and cake, a splendid addition to the classic pizzocheri. But the buckwheat grain, well, here, I had never seen before. They are made of grains like pyramids, like a pearl barley, a barley. And they have that flavor of toasted walnut, buckwheat simply. I've made a pie and then, because I'm always a virtue of necessity, I had in the house of Savoy (who now began to be cumbersome in the fridge) and some remaining figs in season, well ... I combined them. I never imagined. The flavor of the cabbage so decided, with the sweet figs. Seemed made for each other.

for 4 pies

150 g of hulled buckwheat
200 g of cabbage
hulled and sliced \u200b\u200b2 tablespoons Parmesan cheese 1 onion

2 figs blacks
50 g of sugar
extra virgin olive oil, salt and pepper
1 knob of butter and bread crumbs

Start from the cabbage and put it to cook with a little olive oil and thin sliced \u200b\u200bonion, salt and pepper. When it starts to wilt slightly, add a glass of water. Season with salt, if needed. Simmer a few minutes, without absorbing all the water. Then chop everything with the mixer. For marmellatina of figs, I simply made caramelized figs cut in pieces with the sugar for a few minutes and then I shake the whole. Meanwhile, cook the buckwheat like a risotto. Do a little 'toasted in a pan with chopped onion and a dash of oil until unleashes her perfume. Add in water and cook about 18-20 minutes (previously read the instructions on the package of buckwheat, I would say 18 minutes). Towards the end of cooking stir in a couple of tablespoons of cream of cabbage and a couple of tablespoons of Parmesan cheese. Butter the molds and passateci breadcrumbs, then fill them with buckwheat, squeeze it well. Put them in a hot oven in a baking pan filled with a little water. Should not cook, stay warm just a few minutes and take shape. Place the cream of cabbage on plates, place the pie in the center and decorated with some toe jam figs and wishing with fresh figs.

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I was charmed and delighted in looking at all those vines! I would not have removed more eyes. All lined up and straight, perfect geometries and cakes in a continuous gradation, and only here and there a red roof, white fire lanes, paths. Maybe because I have some form of mental deviance with regard to the order ( remember?), I am the Langhe seemed my territory. Perfect. We were returning from a day at sea, the sky was growing pale, but as we approached to the territory of beef fat, wine, boiled, hazelnuts, cheese, the best that the food has to offer, here is a ray of sunshine yellow. A landscape made by a vanishing mist congenital, and emerald green. Carrù moving from a stop in Dogliani, a party in the streets, to finally land in Alba. In the land of him who was Luigi Einaudi. A plate of raw meat in a butcher shop directly with truffle, half sandwich with toma tasted the street. What more could you want? I was full and bloated. He seemed to have eaten the best, well aware that much more I could do. But the food is often the situation that makes it perfect. I did stock up on meat, boiled meat, nuts round Gentiles, toma, eight rows of corn flour (EUT infirmary of fire), Pliny and the traditional truffle ...
Obviously I left out the wines in a single day you can not do everything. But I would like to come back in late autumn. What should not be to cut off views of the rows in that season?

Bookmarks:
great lunch of boiled Carrù (Palafiera Square Upper Div Cuneense), 7-8 December 2008
98ma National Fair of ox fat Carrù, December 11, 2008

the paste of corn flour and eight rows

As it was a long time I was looking for the flour eight rows, I could not take it. And touch, to feel the fineness. Impalpable, more than the flour Maranelo. The eight rows flour is a former non-genetically modified varieties. What I got I is grown in Alta Langa, a Castino, and is so named because the corn has eight rows of grains forming four pairs. It 'also known as the corn of the King, and is not a commercial for its purity allows farmers to sow the grains of corn better, which is impossible for the hybrid or transgenic corn. It worked millstones natural slow-moving, which they can produce a whole-wheat flour and which contain the germ and the fiber of the corn. And here I leave you the recipe for pasta with corn, biscuits from Piedmont (which I love), as it is printed on the pack of eight rows flour Cascina delle Grazie .

100 g of corn flour eight rows

100 g white flour 100 g butter 90 g sugar


a pinch of salt 1 tablespoon baking powder 4 egg yolks

I've only a bit 'fit, because the gentleman who sold it to me told me that if I could, it would be better to make 130 of flour and eight rows of 70 white flour. And so I did. Mix all the ingredients, first the butter and sugar, then eggs, salt and flour with baking powder gradually. Refrigerate one hour to harden, then put the dough in the pocket of pastry with a spout off an inch and checkered. Arm strength, crush well and cut biscuits with a hole. Bake 15 minutes at 180 degrees. (If desired you can add the lemon zest, a little.)

If Dad Has Aneurysm Do I

and day out with her Maryland crab

This girl is Francesca, the beautiful daughter of the friends of Christ: that we could have the best reception when you arrive in Annapolis , Maryland. Yes, because, after New York, we spent a week in this region and we did not really miss anything from Washington, barbecue, corn on to a trip on the ocean island of Assateague, crabs, walking with the dogs, bagel with salmon, the true real farmer's market, at the party for a friend of 40 years . Yes, those American parties in the garden of one of those colorful wooden cottages, which looked like a beach house (but beautiful!).

Annapolis is the capital of Maryland, and that's where we were. Annapolis is the United States Naval Academy, there is a port and there is a bay, the Chesapeake Bay, there is mare che si insinua tra le colline, e splendide abitazioni che lambiscono le sponde, immerse spesso nei boschi. Annapolis fu la capitale degli Stati Uniti nel 1783 e per circa otto mesi. Si sviluppò grazie al commercio del tabacco. Ad Annapolis fu portato Kunta Kinte dove venne poi venduto ai proprietari di una piantagione. Ve lo ricordate Radici? Roots? Ecco, quello. Annapolis è una cittadina vivace, turistica, colorata. A tratti pare un po' francese, vi sono dei negozi davvero belli, e case del XVIII secolo più che in ogni altra città degli Stati Uniti.

E poi il Maryland è la patria del mainly fish and crabs! If you want a traditional dinner, crabs and oysters in the summer and winter. With champagne or beer (I vote for the second time in this case).

crabs we ate them "Spartans" in a really fun place, a sturdy wrapping paper instead of cloth, and a menu will that included boiled crabs upside down, literally, on the table, hammer, wooden peel, corn, shrimp and fried chicken (the presence of the chicken does not have much range). All washed down with Old Bay Seasoning. These yellow and blue cans of Old Bay Seasoning I have always had at home because Christ had brought me a few years ago. But this summer the sapute I really appreciate! Old Bay is a mix of spices and herbs, salt, pepper, ginger, mustard seeds, the flavor reminds a little paprika, but it is very unique. It is produced precisely in the Chesapeake Bay and, if I can do a free association, the box also has the colors of Annapolis, yellow and blue!

And then we have also eaten more "elegant" crabs in a specially prepared dinner for us to Claudia, our friend, the Maryland crab soup and crab cakes, made at the Annapolis Seafood Market. The crab cakes are very ordinary, the meatballs crab meat and bread. Contain more pulp, the more valuable, and sometimes they are served inside the sandwich, hamburger type. Ours were very good indeed, the mega meatballs bake mild and delicate flavor. The soup instead, I leave the recipe below, the original of Claudia. Do not panic, is rich in cream, of course. I thought a mappazza ... instead they eat leaves, a dish does not disturb, and it is tasty.

Maryland Cream of Crab Soup

30 min (5 min prep, 25 min cooking, for 2-3 people)

4 tbsp (60 g approximately) burro non salato
2 tbsp (30 g circa) farina bianca
1 tsp (5 ml, un pizzico direi) Old Bay Seasoning
1 tsp (5 ml... fate un po' a occhio, dai :-)) cipolla tritata
1 tbsp (15 g) succo di limone
6 ounces (170 g) polpa di granchio
16 fluid ounces (circa mezzo litro) di panna
prezzemolo e un goccio di brandy per guarnire

In una padella sul fuoco medio fate sciogliere il burro, aggiungete l'Old Bay Seasoning, la cipolla, il limone e mescolate. Aggiungete la farina mescolando sempre e, gradualmente, versate la panna, sempre mescolando. Aggiungete la polpa di granchio e fate sobbollire per circa 15 minuti, senza far raggiungere mai il bollore pieno. Servite with a splash of brandy and parsley if you like.

Cam Pink Eye Get Worse With Antibiotics?

my new york in a few lines

In truth I did not want to put a post with some photos of this summer, but then, why not? Today I feel full of energy, tired a lot, bad knees (because I fatigue accumulates there, me?), But with the desire to do that only those who understand my work. Yesterday, The End Statements, a race against time and against anxiety, but today ... peace, clean the desk, reading the newspaper abandoned for twenty days on the chair beside him. And then pecked you some photos and no holiday recipe. But I have a couple to be published however, have faith, I need my time lately. :-)

I open with the classic image of New York, the most significant, a city of long, slender, tall and fair, green and blue, upright and straightforward, resting on the water until it touches the sky. There was also a "paloma, aiming Nueva York" up there on the Empire State Building, as he told a English next to me, and has become the motto of the holiday.

I loved New York. A city that makes me want to live it. Fully, for a long time, traveling in summer, winter, autumn and even more - to be fantastic with the Central Park fall colors - per conoscerla. Non avevo mai messo piede in terra americana prima di quest'estate, ma quel poco che ho visto mi ha dato emozioni. Mi viene davvero difficile descrivere le miriadi di cose e luoghi e persone incontrati. Quasi a scorrere nella mia mente, mentre digito queste parole, questa vacanza... e lei, pare quasi che se ne voglia restare lì, nel mio cuore, senza trovare il coraggio di uscire. Quasi a dire: provatela voi stessi, godetevela voi stessi.

Ogni giorno ci si alzava alle 6.30-7 e si iniziava a camminare. Lentamente, abbacinati da tutto quanto intorno. Il cielo sopra di noi sempre bluissimo, l'aria secca, piacevolissima. Ogni giorno camminavamo almeno dodici ore, per assorbire la città tutta, in ogni sua strada, in each store, to try to just enjoy gazing at the antics that offered and offers real pints of coffee and brew, twelve centimeters tall cheesecake, muffins and in comparison with the molds that I have at home are for midgets, bagels for every taste and color (which those of good H & H bagel !) often prepared in shops in our eyes only typical fruits and vegetables stacked with a ruler (too!), shops full of vitamins (but orange instead of the pallette of vitamin C?), tiny crevices of food stacked that once dipanatisi, became veritable supermarket ... and again and again and again. The musical lived on stage inside the stage, museums full of paintings seen before only on school books or a few shows here and there, but so many, all together, never before, and finally even the paintings from the vi-vo my favorite painter, Georgia O'Keefe . Free people, of every kind and nature, the MetroCard that can be recharged with a credit card for a single dollar (but in Milan it was difficult to do such a thing?), The immense libraries that you could not stay, so many were the books and so little time, the breathtaking walk across the Brooklyn Bridge, with the emotion in my throat for that scene that was returned step by step, clean and crisp, and the head of the words Katina - a friend of ours, I described the fleeing crowd pale of September, there, on that bridge where we were ...
impossible to describe all, but I'll come back.

premise that New York is all indeed, in terms of cuisine and surroundings. Each type of cheese, fruit and vegetables, meat, flour, cereal, everything. There are so many places and less chic chic where I raids all the time, but here I decided to leave only a few addresses, the ones I tested and to go back for sure:
Zabar's , 2245 Broadway (80th Street) all really (except maybe the cornstarch ) great cheeses, cheddar at least ten varieties, from Wisconsin (you knew that Wisconsin is producing at least 600 varieties of cheese?) in New York cheddar cheese, macadamia nuts, olives and beautiful, the mezzanine level, a concentration of items for the kitchen stocked.
Kalustyan's, 123 Lexington Avenue "you can find everything for all ethnic cuisines," says Roberta Corradin in The cooks who wanted to be. I made some little things which I will tell you later. Fantastic place, a closet stuffed and scented. Just from their website you can give an account of the immense quantity and type of things they sell.
Whole Foods Market (of course! ... Who does not?) A veritable supermarket of organic food, so sympathetic, so cute packaging, which comes really want to buy everything. Now you will say, I went to New York and I slipped in a supermarket?!? Yes, I like to go abroad in the supermarket, I seem to be closer to local people, through what people eat. Maybe Whole Foods will not be the supermarket of all Americans, is a bit 'expensive, but believe me, it's worth it.
H & H Bagel front of Zabar's on Broadway, near the 80th Street. I do not know where I read it, but we pass by it every morning. And 'quite typical inside you churn out only bagels and bagel, I read about 80,000 a day, no place to sit, just buy it and you go.
Junior's my very best New York cheesecake. I've even taken the book . The recipe is the same since 1950, created by Harry Rosen and Eigel Peterson, passed down for generations, perfect, huge, delicious, creamy ... I read all the steps it has already a commitment, but obviously I'll try that soon. Even for you. The first and original address is 386 Flatbush Avenue Extension at Dekalb Avenue, Brooklyn. I'd recommend going there, even if there are two small retailers, one in Times Square and one at Grand Central Station.