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ATC .... B

.... and I got the letter B. ... there are many words that begin with B but I am not one that I was satisfied and then. .... I got the punch giust'appunto banner Whiff of Joy, and then ... what better way to represent this letter?

These are the two ATCs I made a will in me ... and second, to reach the last letter of the alphabet, will be sent to the other for an exchange!

soon!

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Ingredients (for 6 people)

a basket of cabbage
500 gr ground
50 g Parmesan cheese 1 egg

a handful of breadcrumbs
a glass of milk

salt 1 / 2 onion
1 / 2 glass of white wine.

Browse the cabbage gently without breaking the leaves largest and external. Remove the center rib and split into two Folge. Blanch the leaves in boiling salted water for 3-4 minutes.

Place in a bowl the meat, wheat, egg. Matte soak the bread in warm milk, then squeeze it and add to meat. Mix well and form into balls stretched. Wrap in cabbage leaves and secure with a toothpick.

In a pan fry the finely chopped onion with oil, place the rolls and sprinkle with white wine. Bake covered for 15 minutes, then remove the lid and withdraw some 'sauce.

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SAUSAGE CABBAGE ROLLS WITH GRAPES

Ingredients (4 people) 4
Tuscan sausages fresh
2 tablespoons extra virgin olive oil
1 / 2 cup white wine
1 small bunch of grapes

Open the sausages lengthwise. Heat oil in a frying pan and lay the sausages on the side of the meat (not from the skin, that is ...). Let them cook 5 minutes, then deglaze with the wine. Combine the grapes cut in half, preferably seedless. Cook 5 minutes with the lid peer.

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This is the birthday card for my niece who turned 6 years!
I used the beautiful stamp impressions Copyright which is part of the collection "The girls".
I colored it with Copic even though I know that the way to get a good use of colors and shades for very long .... but I'm trying!
To give brilliance to the paper I used a pink Stickles ... I really like the lighting effect is created.






This afternoon we will have a party and then .... photo, photos, pictures ....

you next!

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Bavetta GORGONZOLA radicchio and

Ingredients (4 people)
2 baskets ball radicchio (radicchio even if 4)

1 onion, dry white wine
a coffee cup of milk
250 grams gorgonzola dolce
prepared for oil, garlic and chilli (optional) extra virgin olive oil

Chop the onion finely and brown in a frying pan very wide (28 cm in diameter). Add the finely chopped radicchio and leave to dry (approximately 10 minutes). Blend with a cup of coffee dry white wine. Combine the blue cheese cut into chunks and melt, using a bit 'of milk.
At the end of preparation, if you want a more spicy taste, you can combine a sprinkle of spicy herbs (such as preparation for garlic, olive oil and pepeoncino).

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APPLE CAKE WITH APPLE

's not that I write is wrong in the title, but there it is: an apple pie with apples in the dough also. In practice, the apples are divided into two parts: the first is cooked, blend it and then joins the dough. The remainder is put on instead. Very good, although I think the apple pie is easy to be easy to the last minute, while this is a bit 'more hardworking ...

I Ingredients (x pan diameter 24 cm)

800 g apples (about 6 large apples)

180 gr flour 110 gr butter

120 g sugar 3 eggs

2 tablespoons vin santo (or cognac, liquor or wine in general)

1 lemon 1 teaspoon cinnamon

4 tablespoons milk

1 teaspoon baking powder

sugar

a pinch of salt

Take half of the apples, cut into slices, in a frying pan melt 20g of butter with 50 grams of sugar and add the apples. Cook 2-3 minutes covered, then remove cover and cook until beginning to caramelize. Sprinkle with sweet wine and leave to cool, put them in the robot and blend with the cinnamon, set aside.

Beat the eggs with 50 grams of sugar, salt and lemon zest until frothy and have a consistent swell. Add the flour sifted with baking powder, 90 gr melted butter, milk and apple puree.

Line the pan with parchment paper wet and squeezed. Pour the mixture and garnish with remaining sliced \u200b\u200bapples and arranged radially. Sprinkle with remaining sugar and bake at 180 degrees for 45 '.

and Allow to cool before serving, sprinkle with powdered sugar.

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ABC with ATC

I'm participating in a new initiative launched by Italian scrapbooking : ATC with the ABC. Obviously, the first letter is A and I thought Art to stay on with the Artist Trading Cards ..... following a video on You Tube Megan I drew these pictures, colored with Copic, stamped and added title. I do not mind .... and you?

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and here is another beautiful Blog Candy .... Once this is my dearest friend Giò celebrating her birthday ....

Happy Birthday Gio!

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New blog candy ... Feltrosa!

To celebrate the first anniversary of his blog, Sylvia has created a blog candy Feltrosa!



Deadline January 23!

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cooking classes Paoletti and ADRIANO

Only now I decided to put photos of the course, because I was putting a bit 'in order pictures of the girls .... Not that they are great but are a nice memory ... And there will be little mistake or follow a new course? We hope ....

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Chutney PEARS WITH GINGER AND RED PEPPER JAM

Like every year at Christmas I try something tasty to bring to their colleagues (especially the delicious colleagues) for a little thought, I thought the pears, I wanted something to pair with cheeses, and so I came across a recipe for Culinaria Pequena I just realized that the letter and carry Do not forget ...

Small prerequisite for understanding what is chutney, as I have attached a small scroll tied with the jar-gift.

The chutney चटनी

The chutney (or "chatni" in Hindi) is a typical kind of seasoning of Indian cuisine is extremely popular too Anglo-Saxon gastronomy, colonial reasons.

This is a sweet and sour sauce made of fruit or vegetables and spices is brought on the table to enhance the flavors of dishes, a bit 'sour as the jams that we used to match the varieties of cheese, more or less mature. Serve the chutney as a condiment for main dishes that are meat or rice, and vegetables, adding sugar and vinegar in general gives the chutney a bittersweet taste, but the prevalence of one or the other means that there are savory chutney and sweet chutney.

for storage is important to use previously sterilized airtight jars, and once possessed the chutney should be stored in a cool and dark and allowed to stand two or three months before consumption. If well preserved, the chutney is still in good condition for years.

Ingredients (x 6-7 jars)

2 kg of pears, ripe but not soft

250 ml vinegar 250 ml water

500 gr sugar 100 gr
minced fresh ginger (understood already clean, I have bought a pack of 250 gr of roots to clean ...)
4 tsp ground pepper salt

Wash , peel and cut pears into chunks.

In a saucepan, heat water and vinegar and cook the pears over low heat for 10 min. Then add the sugar, ginger, chopped, chili and salt, stirring well. Bring to a boil, stirring constantly, and cook for about 2 hours or until it assumes a consistency "marmellatosa" but the pears must be in pieces. Put the chutney is still hot into jars, seal and place them upside down. If after a few hours the capsule cap is anadat vacuum is not necessary to boil them.

Serve after about a month, paired with cheeses (Parmesan, Pecorino, etc.).

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CORBEZZOLO

The matter stems from the fact that I was stubborn to want to put a strawberry in the garden, which alone has cost as 3 or 4 other trees, because then you do not know ... But I wanted him there because his grandmother had a lot of pine in the house. However, in November it is at its best, with those nice round red fruit ... but the girls say they do not like the arbutus. And so, remembering that they did with my grandmother's strawberry, I buttatta Release jam ...

Obviously it is not so simple because the strawberry is in the middle of the flower of roses and how do I climb the ladder? So I sent that Mercedes always saves me when it comes to doing certain operations ...

Ingredients (x 4-5 small cans)

750 g fromarbutus

250 gr caster sugar 1 lemon

fromarbutus Wash and place in a saucepan with sugar and lemon rind obtained with the pelapapate. Boil over medium heat for about a half hour or however long you will get a puree. E ' important not to overdo it because it shrinks when cooked very quickly.

Then the most annoying part: the food mill. I spent the jam with the past (electric blender) with the thickest colander and it went really well. The only problem is that the seeds that remain are so hard that I had to wash in the sink of the garden, not to clog up everything, and helping me with the brush of plastic ....

However, after the passage: pot of jam, close the jars and boil them half an hour to sterilize them.

Actually at first I measured out 250 grams of sugar per 500 grams of arbutus but it was too sweet, so after two or three days I returned to Mercedes on the shaft where they were fortunately earned an additional 250 gr ...
Clarification: the arbutus must be ripe but not soft.

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stew with vegetables

Here's a little tribute to my mother, who cooked just right. For obvious reasons I can not ask you the recipe ... but I would say that after eating it ... yes! the taste was just that!

Ingredients:

a piece of meat stew (ask the butcher, however, is not a piece of valuable ...)

a bowl of "smells" fresh (usually I'm in:

* 2 small onions

* 2 carrots

* 3 stalks of celery with the leaves

* 1 sprig parsley)

4 tablespoons extra virgin olive oil

half a glass of white wine

2 tablespoon of tomato paste (that of the tube, double or even triple, I use Mutt)

For the record, if someone had a little 'reticence to use this product, please read this very interesting medical article, which praises even the therapeutic properties ...

The tomato concentrate

Anyway ...

Clean the vegetables and blend them with the robot to have a rather small wrought.

sauté in oil for about 20 minutes on low heat.

Then add the meat in salt water surface and allow to brown well on all sides.

Add wine.

Meanwhile pour the concentrate into a glass of hot water and dissolve with the help of a fork. Add it to meat and let simmer for an hour and a half.

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LASAGNA WITH VEGETABLES

Epiphany Lunch with Lucy, Richard and children. Dusted off a recipe I do not know why, when one evening we were invited to dinner by the parents of a little wolf (the famous James ...) who also lived right in Ghezzano ... Let's say around 1994 ...

Ingredients (for 6 people)
a pack of lasagne type Sfogliavelo "
a bowl of mixed fresh mushrooms from about 300 grams (note: it is good that there are mushrooms not because their ; taste is too strong compared to the rest of the vegetables ....)
a package of frozen asparagus (If fresh not available)
4 zucchini clear
2 cloves garlic

4 tablespoons extra virgin olive oil

50 g butter 50 g flour

100 gr Parmesan grated

Boil the asparagus in boiling salted water. When ready to filter a few times the asparagus cooking water (especially when fresh) and take them by 500 ml.

In a large skillet (like a wok 28 cm) fry the cloves of minced garlic in oil.

Add the mushrooms, asparagus and zucchini, all cut more or less the same size.

Cook covered for about half an hour, seasoning with salt and pepper.

Meanwhile, prepare a white sauce with the water plant asparagus. I find it convenient to prepare the sauce in the microwave, but of course it fits the classic procedure on the stove.

In a container to put the microwave, melt butter and 3 'to 700 W.

Add the flour and then gradually adding dilute all the water from the asparagus. Do not add salt because the water of the asparagus is already salty. Put in 700W microwave for 4 '. Stir with a whisk and cook another 3 'to 700W. Combine 50 grams of Parmesan cheese.

Now arrange the lasagna in a rectangular pan, alternating layers of dough (with no need to blanch first Sfogliavelo) a spoon vegetables and sauce.

It begins with a layer of sauce with vegetables and ends with vegetables and sauce.

Sprinkle with remaining Parmesan cheese and bake 20-25 minutes at 200 degrees or at least until it has formed a beautiful golden crust.

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SOUP PISANA

Here is the recipe Pisa par excellence soup. Distant relative of ribollita, differs from it because the bread is not "scrambled" but remains in slices.

My "teacher" was Monica, our nanny for 8 years, Pisan DOC in all its culinary arts, who taught me this and many other recipes of our cuisine. It is obvious that the soup can not be done for two people to be made when we are many (at a party, a buffet dinner, a trip, etc.). Remembering that it is also good cold, but that, in the hot season, tends to sour very quickly.

Ingredients (x 8 people)

1 onion 1 leek

1 / 4 Cabbage

4-5 leaves of kale

3 carrots 3 potatoes

3 zucchini

thyme salt and pepper

3 tablespoons extra virgin olive oil

250 grams of dried cannellini beans (or 2 cans of beans in a jar)

400 g stale bread

the Coop (from us in Tuscany, of course) is, on the shelves of bags of prepared salad, even the envelope of "Tuscan Soup" a bag of mixed fresh vegetables ready , clean and cut. Nothing to say, I often use, but must be integrated with the potatoes and beans. Let's do this: I write at the end of the model with the envelope of Coop ....

Soak the beans the night before and then cook in salted cold water not .

So: the rule is from the hardest things. However, remember that not is a dish like a soup diet, it takes necessarily the sauce.

Fry in oil the onion and leek, sliced, for about 10 minutes on low heat.

Then add the kale and cabbage, also cut into thin strips for about 10 minutes.

Join then the carrots and cook for themselves for at least 10 minutes.

Finally add the diced potatoes and courgettes.

Season with salt, pepper and a sprinkling of thyme.

Suddividre beans in two parts: combine the first half, drained from the cooking liquid to the mixture of vegetables.

Mash the remaining beans with the cooking liquid by using an immersion blender. Combine beans, broth and cook the soup for an hour.

During cooking the soup will be soupy and then add the vegetable broth if necessary.

Slice the bread and distribute the soup in layers alternating slices of bread to scoop the vegetables.

the end will still be fairly liquid, so that the bread may get wet after about an hour and will have the right consistency.

The soup is served with a drizzle of extra virgin olive oil and red onion, thinly sliced, warm or cold.

VERSION WITH THE ENVELOPE READY (GIA 'cutting) "Tuscan Soup" THE COOP
Ingredients (x 8 people)

1 bag of "Tuscan Soup" Coop
1 onion
4-5 leaves of kale
3 potatoes

thyme salt and pepper 3 tablespoons
extra virgin olive oil
250 g cannellini beans dried (or 2 cans of beans in a jar)
400 grams of stale bread

Soak the night before and then cook the beans in cold water is not salty.

Since, as mentioned above, the rule is from the hardest things, in this case everything is already mixed, but it's not a big deal. It is still part of the mixture, by frying a chopped onion in olive oil for about 10 minutes on low heat. (Leek and cabbage are already in the bag). At this point, add the entire bag and winter cabbage, cut into strips and cook for about 15 minutes. Finally add the potatoes into chunks. Season with salt, pepper and a sprinkling of thyme. Then proceed as above by combining the beans.

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wheat pizza (with sourdough)

Small variation on pizza that I now usually made with sourdough, the difference is to use a piece of organic whole wheat flour. The only technical feature is that the whole wheat flour Impega more time to rise.

Ingredients (for 4 persons - 4 medium pizzas)

150 grams sourdough

260 grams of flour 0 completely organic (I use that of Black Elk, taken at the Coop)

260 gr flour manitoba

80 g durum wheat flour organic

360 gr water

10 gr salt

(for toppings: 1 can of chopped tomatoes

; ;

3 125 gr mozzarella

; ;

oil and salt)

Remove the dough from the refrigerator half an hour before use em etterla dough (or PD).

Mix all other ingredients and baking about 4 hours or until doubled.

Divide the dough into 4 loaves (for 4 pizzas with a diameter of 22-24 cm). Spread your hands and mix with tomato, previously seasoned with olive oil and salt.

Pharmacokinetic pizza as usual, bake at 250 degrees and add the mozzarella only after the outer edge (rim) will have begun to form the crunchy crust.

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Chops WRAPPED WITH SPINACH

Another variant of "chop wound" , but this time with a special filling: one of cannelloni or ravioli with ricotta and spinach.

Ingredients (for 6 people)

1 slice of beef opened like a book about 600-700 grams

2OO gr ricotta
200 g spinach, boiled and drained 1 egg

1 tablespoon grated Parmesan
1 hg of ham sliced \u200b\u200bthin
salt and pepper
1 onion
white wine

extra virgin olive oil

Equipment: kitchen string

Lay the slices on a cutting board or a large and still beat them if necessary with a meat mallet. In a bowl mix the ricotta with chopped spinach, Parmesan and egg, seasoned with salt and pepper.

Arrange the slices of ham to cover the meat, in a way to leave the free edge of the meat for at least an inch. Spalamare the spinach mixture and roll it all as a "mega-roll."; Wire wrapped the meat with kitchen string.

Finely chop the onion in a pot roast, simmer in 4 tablespoons oil for about 10 minutes. Salt the meat and place it gently on the bottom of onions. Brown it on all sides, then sprinkle with a little 'white wine. Bake for about an hour, adding the vegetable broth if necessary to prevent the sauce gets too dry. Caution: Do not cut the meat for at least half an hour after the end of cooking, otherwise it will tend to unravel and lose that wonderful effect "swivel."

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early work of the year!

This is a greeting card for the new year .... I know that I am a bit 'late, but I prepared for an exchange of cards that will take place during the meeting tomorrow January 9 to Russians in the province. Ravenna:

This is instead a birthday card for a friend .... do not tell you the name because it will present at the meeting .... hope you like it:



I also handmade made a little thought, whose instructions found here :


and this is the little box to hold the pendant:


all for now!

the next!