Hot Shower Rash On My Arms

burritos with potatoes & cabbage heart of "cream and Pecorino Summer Truffles" Open

Yesterday I received a kind gift of the products by the Company MAGNATUM CLUB , who thought "Eating well , as a philosophy of life "is the basis of all the products offered on your site. Highest quality natural ingredients and are also among the essential criteria adopted by the producers of specialty that is MAGNATUM CLUB.

searching for new flavors unmistakable aroma and special permits to the company to give the best to its customers.

warmly thank the MAGNATUM CLUB, in the person of Ms Maria Assunta, the availability with which it has accepted the collaboration within my blog!

These products honored

- Mustard Apples Campanine

- White Truffle Extra Virgin Olive Oil and

- Pecorino Cream with Summer Truffles

course I did not resist .. I just wanted to try one of three products, so today for lunch I made these dumplings using just the "cream of Pecorino with Truffles Summer", which has a very intense flavor, especially that we really liked in particular the pairing designed to imagine a positive used in combination with other flavors for lunch .. I've had confirmation: My preparation has been a hit .......

INGREDIENTS

for 8 dumplings

8 large cabbage leaves

7 small potatoes

Pecorino Cream and Summer Truffles ( Magnatum Club )

1 shallot, white wine, extra virgin olive oil

mix tabasco pepper rosemary

PREPARATION

I boiled (not too cooked) cabbage leaves after washing them well.

As soon as I left school ready

At the same time I boiled the potatoes, previously rinse

In a large pan I sautéed the shallots finely chopped

I have joined the mashed potatoes, obtained with the appropriate tool

I mixed everything right, adding Tabasco

Then I proceeded with the filling of the dumplings:

I salted the single cabbage leaf

At the center I placed a nice spoonful of mashed potatoes, creating a hole

as a kind of "crater"

I have placed a teaspoon of cream of truffles and pecorino Summer

I folded the edges of the puree, covering the cream just distributed

so I created a bundle, securing it with twine special

I made the same so all the dumplings.

Finally I took the pan in which I had prepared the mashed potatoes,

I spilled white wine and extra virgin olive oil and added a sprig of rosemary.

I have distributed the dumplings and let simmer on low heat for 1 / 4 of an hour

I've dusted with the mix of pepper

ET VOILA

With this recipe participate in the contest with great pleasure Eliana aka "The Shrimp"

Writing Congratulations New Baby

hunger fantasy

I open my post thanking affectionately likeable Carla and Claudio's "Italian atmosphere"

who accepted my request to participate in their GAME online, often with an unusual warmth .....

Their nice initiative (thank Ross "The Delights of Casa Mia" for telling me) foodbloggher dedicated to us, is to create recipes finger food, suggesting that in their boxes (they provide for free) just finger food, which are among the products made by their company. The only jury that will decide the 3 winners will be made by ourselves ... that there are no judges, you can vote for favorite recipe by Facebook page dedicated.

Yesterday morning I received the samples were fast to send, here it is

Just last night we have of our loved ones for dinner, so what better opportunity to use the delicious dishes and take part in the game! I have used my position them in a serving dish with a tavogliolino that recall the colors, I used one for each model received.

I brought to the table as a starter, I pleasantly appointed

"fantasy opener"

Specifically

- spoon impulse :

diced smoked, dates, green olives and chestnut honey

- glass conical :

cream beans (made with beans, onions, tomatoes, celery and extra virgin olive oil)

with crunchy carrot sticks and white pepper

- saucer / tray large :

asparagus flan (I boiled the asparagus and smoothies, I crato a white sauce to which I have mixed. I added 1 egg yolk , Parmesan cheese, salt and pepper, then the whipped egg white. I buttered and sprinkled with bread crumbs of stencils, I poured the mixture and baked in an oven at 200 ° in a water bath for 20 min.)

- small saucer tray :

rolls grilled eggplant stuffed with mascarpone cream and sun-dried tomatoes, chopped in the past pistachio

- mini cup square (black):

morsels of grilled zucchini stuffed with Philadelphia, tuna and black pepper

Serve these containers has allowed me to embellish details, even my friends have appreciated their delicacy dishes containing e. ..... designed by me;)

Thank you again once

"Italian atmosphere"