How Make Ametalscooter

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.)