Fotos Long Don Silver

Saturday night: it's pizza time!

Yes, proragative one of our Saturday night is pizza, I confess, without shame, that sometimes out of laziness and problemini time related to his job .... or call the type of pizza to frozen or put my trust, which have merely a tomato and mozzarella, I have to "fix" the flavor by adding what I find in the fridge and the pantry .. (of course in the summer everything changes ... any excuse it is good to get away from home, take the bike path and ...........)

Instead I played yesterday afternoon in advance, I already flashed the idea to prepare yourself and all the pasta the rest. He then added, favorably, the post of dear Scarlett, who wrote of her tarts and eventually confessed to have pizzas in preparation for dinner ... That is, a defendant who has not left me a way to still linger :

MADE PIZZA TOO FROM ME !!!!!!!!!!!!

I remembered a preparation "NOT FOR NOTHING DIRTY" Benedetta Parodi (I admit it now: me is very nice and in my culinary librerira are both of his books ..), I had noticed in his first book and also I had seen it done in an episode of its "cooked and eaten," is called "The peak of Luke" or the dentist friend that he has suggested ..

from now I anticipate that the result was satisfactory, but most importantly it is true that leaves no trace as they combine all ingredients in a large bowl of steel or aluminum with high sides and ...

.... June FOLLOW ME ' ...........

INGREDIENTS

500 g flour (I used semolina of Molino Chiavazza )

2 teaspoons of salt

15 gr fresh yeast

300-400 ml of water

the dressing is a figment of my imagination

The pizza

onion smoked sausage

black olives mixed mushrooms in olive oil ( collected and prepared by my dear mother-in-law)

tabasco

extra virgin olive oil salt

II pizza

Philadelphia

tuna (2 cans of 80 oz each).

grilled zucchini (from me)

fresh tomato salad

extra virgin olive oil

salt

PREPARATION

As indicated by Parodi I poured the flour (sifted I) in large bowl

the salt

a little warm water

and I mixed with a wooden spoon

I added the crumbled yeast (directly into the flour)

and little by little more water

I continued to mix all ingredients with circular movements, gathering the dough in the center of the spoon and turning until all the dough is removed from the vessel walls, making a ball rolled on the same spoon

I let the mixture rest one hour, covering it with a cloth and placing it in the oven pre-heated slightly (an idea suggested by the mother because my house is a chilly that time would be rising otherwise endless ..) Here

after rising

admit that Benedict was right, following his directions I did not leave traces of flour around the kitchen, but I did not know resist dipping my hands into the soft dough got, so I succumbed to temptation and I mixed a little bit .......

Then I divided the dough in two, with the rolling pin, stretching out both halves

I placed the dough in two baking sheets lined with parchment paper, curling edges

On each I gave the olive oil and spread in the entire Philadelphia area

I put them to cook without ingredients, for 10 minutes, after which I removed from the oven and I play around with the distribution of the ingredients, if last night's "empty refrigerator"

The pizza :

onion

scamorza smoked sausage

black olives

mixed mushrooms in oil

tabasco

extra virgin olive oil salt

Pizza II:

Philadelphia

tuna zucchini tomato

extra virgin olive oil salt

I grilled zucchini, sliced \u200b\u200bnot too thin

I have called in the oven for another 3 / 4 of an hour, here they are freshly baked

but most here are the individual slices

Ok ... I exaggerated with the shots, but I could not resist from posting everyone!

The result? They had a very good flavor and then accompanied by the inevitable chips

and a cold beer .... what else?!

.... everything perfect!

Automatic Rabbit Water

eggplant roulade with mascarpone cream and sun-dried tomatoes in sauce TRICOLORE

I had already written these pieces in my post dedicated to Italian atmosphere, are just part of the "fantasy Aprifame" described in that discussion, but I'm here again to emphasize my little creation to participate in the first contest of Air, announced in his "Air in the kitchen", entirely dedicated to the mascarpone and its use in sweet and savory preparations, as long as strictly vegetarian!

Air knows how much I wanted to take part in this contest, for the passion I have for the undisputed star, I use it often, especially in savory preparations. I tried to enter one recipe posted for this occasion, but I had been an oversight not immaterial: Proposals must be vegetarian recipe (mine contained fish ..), so she may have ideas for new Successive preparations her husband, just a vegetarian! The

forgive you?! In the name of their love anything is possible!!

So I intend with this combination, created in honor of the contest in question and used as an appetizer, along with other delicacies, for a dinner among close friends ...

INGREDIENTS

eggplant mascarpone

dried tomatoes

unsalted pistachios (Bronte)

PREPARATION

I Grilled eggplant by cutting it in a subtle way, the length.

Subsequently, after having had cooled, I lightly salted in one side on which I placed

a filling of cream vigorously mixing the mascarpone cheese into small pieces of dried tomatoes (oil of their private preserve). I dusted the surface with white pepper, wrap around themselves before the slices of eggplant, fasten with a toothpick to create small rolls so that we could also appoint a "bite" because they eat almost in a single bite ...

Finally I spent the ends in chopped pistachios, coarsely chopped.

They are very delicious and tasty .... try it!!

Ugly English Actresses

Whipping tops of mushrooms & co.

This sughettino, which combined with various types of pasta available to those ... .. is my creation! I often use it in dinners and lunches "important" even last minute, why is prepared in a short time and has a delicious flavor that is always happy friends and relatives)

I wanted to share it with you .....

INGREDIENTS

onion frozen mixed mushrooms

bacon

nut with porcini mushrooms

tomato chili

parsley

extra virgin olive oil

PREPARATION

The first operation fry the onion, finely chopped, oil Ages

Then add the diced bacon

I leave them to brown well, then add the mushroom mixture

After a few minutes of cooking insert the nut and chili

When Fungi are now halfway through cooking,

insert the tomato puree and cook over low heat

cooked, add parsley and mix all to well

Prepare the dough, in this case .. when the spinners are ready, rigorously al dente, the sauce as described above to join

Now Serve hot to eat hot!

are also excellent with an abundant sprinkling of grated Parmesan cheese;)

I take this opportunity to participate with this recipe, the contest

South Park Fishsticks Mp3

with you every day .. because it is "in love" ..

Ok, Valentine's Day has gone from 11 days, but for us it is always .... Yes, it is always lived together every day, every morning when the sun's rays illuminate our faces side by side Every night we turn off the lights still close neighbors, each time after a fight .. we look in the eye and becomes peace, each time combining a trouble-break something, splashing water everywhere, from your home aquariums that have made the best competitive position of the Aquarium of Genoa, every time you forget something important, every time we exchange our different views ardently .........

LO E 'for 13 years and is still as if it was the first Valentine's together ....

I'll list a couple of difettucci? No, I simply made a list of reasons why one year and half ago I promised before God to viverTi next FOREVER.

Forgive my harping, but my blog has already been a month and so far I am very dedicated to the care its graphic details and the first dishes to share with you all, I spent my afternoon today and now this whole post to him ... I felt the need to do, especially to give him at least a forward ......

There will be no way to devote much more ... for today:

HEART TART & co.

few days ago I received the package from omaggiatomi
MOLINO CHIAVAZZA . Company
I know for some time, which resulted in the founding fathers 1955, then passed to the children of one of the two, who have always improved their productivity to the present day.
Chiavazza brothers have faced a 4 decades of innovations and improvements, making today the Molino Chiavazza the main domestic producers of flour.

sig.re I thank them in the figure of Mario, the friendliness shown to me. This

products received

- rice flour

- kamut flour

- 00 flour antigrumi

- manitoba flour

- flour and yeast mixture

- 00 flour

- flour of semolina

- mix wheat bread

-

prepared for sponge cake - chocolate cake prepared for

- potato

that I will post the recipe below is made with one of their great products

ingredients for the pastry

350 g flour (I used a mixture of flour and yeast Molino Chiavazza )

200 gr butter 150 gr sugar

3 egg

a pinch of salt

recipe from the book "Great lexicon-Italian cuisine, vol. 5"

for the stuffing (my idea)

hazelnut cream

flakes white chocolate coconut flakes

PREPARATION

I combined all the ingredients in the bowl

At the end of the work of work of electric whips,

I worked the dough by hand for a few minutes

I got the dough left to rest in refrigerator for 20 minutes, wrapped in

film

Then I resumed and spread with the help of rolling pin

I distributed half of the crust produced in a mold shaped like a heart

The other half I've used it for small tart molds,

buttered

I heart stuffed with hazelnut cream and I made the typical grid, no, actually not so usual a half I left with only horizontal stripes ......

... so as to make us the right side with the grated coconut ....

.. the other ones with white chocolate in a different way from usual.

I stuffed the same way the 6 mini tarts, but without grid

3 of which are sprinkled with grated coconut, the other with those of white chocolate

I fired several molds in a preheated oven (static) at 180 °

Small tarts have employed a cook 20 minutes, the mold for 40 minutes

heart instead Then I waited for you cool good before throw

Two mini tarts have taken off ...... even the "down" ... but above all the other heart to eat breakfast in the mornings to come ........ ;)

was the first time I used this type of flour, I congratulate the Molino Chiavazza;

I got an excellent result!

The scales used were loose .. conforming to the hazelnut cream .... NO COMMENT =^.^=

PS: choice for preparing your tart ..

I was inspired by the sight of those beautiful Cranberry

made by a few days ago;)