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Risotto with asparagus


Dopo una settimana di pioggia, finalmente ieri è uscito il sole e la giornata era splendida. Nella campagna intorno al mio paese, in questo periodo, si possono raccogliere gli asparagi selvatici. Una volta individuato il bulbo della pianta, da li cresco i nuovi germogli, detti torrioni. Sono piccoli, fini, di sapore più forte e amarognolo rispetto a quelli coltivati e si mangiano con la frittata o nei risotti. Per la prima volta sono andata a raccoglierli, ci vuole un occhio ben allenato per trovarli... ma con la mia tenacia, sono riusita a farne un bel mazzetto..., ovviamente, a fine mattinata, ero bruised, because ... are always close to the bushes, but I was happy because I finally make my risotto


Ingredients:

violone nano rice or 80 g per person carnarali
a glass of white wine broth
vevetale enough to cook the rice

oil 1 shallot, extra virgin olive oil a bit of butter

a packet of saffron (Optional. .. I have not made)
a nice bunch of wild asparagus

Preparation:

After having kept a little in bathroom, remove the hard part and make the most tender parts into small pieces.
Inbiondire part of the shallot oil, add gli asparagi, rosolarli bene, salare, pepare, mettere qualche cucchiaio di brodo e cucinarli per qualche minuto.

Nel frattempo mettere a cuocere il riso come è di consueto. Inbiondire l'altra parte dello scalogno nell'olio, unire il riso , sfumare con un buon bicchiere di vino bianco, (io ho usato il nostro verdicchio locale) e farlo evaporare. Poi far bollire per qualche minuto alcuni gambi di asparagi con un pò del brodo vegetale (qui, chi vuole può sciogliere la bustina di zafferano).

A metà cottura del riso, unire gli asparagi e continuare ad aggiungere altro brodo, facendo attenzione a non farlo scuocere. Lasciare il risotto un pò all'onda, unire un pezzetto di burro e parmiggiano a volontà.


" amarogniolo the wild asparagus, change, giving the risotto a distinctive taste, pleasing to the palate, different dall'asparago cultivated, but definitely good "

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Eventually curiosity won. He won on a choice of up to six months ago I did not think I would have called into question. Animal maybe not so much a choice, but a little 'green yes. And healthy. I remain convinced that the meat is very good and maybe a bit of 'stop again to eat, but now I have to admit that I enjoy playing with a new food for me, since I did not really never cooked. In memory of the first and only meat dish I cooked for 19 years a dear amico, e non era esattamente un classico, bensì un "cinesissimo" pollo con le mandorle, perché a vent'anni il cinese era ancora quasi una roba esotica, il gusto non era esattamente affinato e mangiare con le bacchette faceva troppo fico! Ricordo ancora il successo di quel piatto, ma quelli non erano anni in cui cucinavo molto, e la carne non mi era mai granché piaciuta.
Qualche anno dopo mi sono innamorata di un vegetariano, che era (anzi è) un ottimo cuoco. E' grazie a lui, soprattutto, che ho imparato a cucinare, e cucinare senza carne era per me perfettamente normale. Il pesce è arrivato pian piano, per golosità, e da allora vegetariana non mi sono più considerata. Ma la carne è rimasta un tabù, I have not felt the need to ever overcome until very recently. Then, I said, curiosity is fatal, to the delight of my boyfriend, I must admit, has never tried to force me to do so. So k-kitchen opens today a new section dedicated to meat, and accepts many recommendations because it has to learn a lot of things.
course, as the first pitcher recipe I might have to speak my first sauce, with whom I dressed her in-laws for Christmas lasagna or roast beef that comes Strabo, or some spicy meatballs with coriander and cumin. Instead I speak of the loin Cavoletto , because I found it absolutely brilliant. A delicious homemade sausage and a simple surprising.

Since I copy / paste, despite small variations, I take this opportunity to participate in the meme of Trattoria Muvara Recipe neighbor is always tasty! . The original recipe is here . My

variations relate to the salt-sugar combination (I used 600g of salt and 300g of sugar to about 900g of pork loin), the duration of "cooking" in the refrigerator (3 days instead of 2, but you can get to 4) and the fact that I tied the pork loin and put it in salt before or after it covered with spices (especially pepper, to me, and a little 'chopped rosemary).
is the result:

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The lasagne's birthday (Birthday Disaster!)

This post is in the Disaster Award competition Alex.




March 24, 2009. It 's the birthday of her boyfriend. The Capri cake is ready by morning. The sauce is still missing. Ask her friends on FB and eventually wins the proposed Sere: raspberry sauce, as the raspberries I had just bought. Li flutter, add the sugar and put on the fire to reduce a bit. 'Here we go.
Now is the time of the dish: lasagna al pesto. Nothing earth-shattering, certainly, but is the favorite dish of my better half along with the gnocchi. I shamelessly stole a jar of pesto made by my mother, and prepared in advance besciamella. Compongo le mie lasagne in un grosso contenitore di pirex quadrato. Sono uno spettacolo a vedersi e dal forno comincia a diffondersi un profumo che mi fa guardare l'orologio sperando che sia presto ora di cena.
Le cinque meno dieci appunto, l'ora perfetta per fare le foto della torta preparata stamattina: il sole arriva sbieco sul grande tagliere di legno, proprio come piace a me. Nessun problema di dimenticare le lasagne in forno, visto che ho attivato il timer. Faccio un paio di foto e il timer suona puntuale. Vedo le mie bellissime lasagne un po' dorate in superficie e belle gonfie di pesto e besciamella. Sono molto fiera di me. Le tiro fuori dal forno. Il ripiano a fianco della cucina è occupato dal piatto con la torta che sto fotografando, quindi I put them directly on the stove. I take a picture en passant to lasagna and come back with a couple of shots on my cake.



At one point I hear a knock that do not quite understand where it comes from. Noise of glass, it seems. Strange. I look at lasagna and I realize that you are inflating inexplicably. Almost boil. As soon as I get closer to that splash ... the container explodes scattering small pieces of glass throughout the kitchen.



I do not want to believe. I'm sure that container could go in the oven because I've used many times over! I begin to clean the floor while waiting for ciò che resta delle mie lasagne si freddi un po' per raccogliere vetro e lasagne e buttare via tutto. A un certo punto mi avvicino e vedo la manopola del fuoco più piccola girata. E' il fornello dove ho fatto ridurre la salsa, che ho imperdonabilmente lasciato accesa al minimo :-(



Dopo una mezz'ora di puro sconforto, incerta se scendere in rosticceria e "barare" sulle lasagne o chiamare il fidanzato e raccontare tutto. Alla fine sollevo la cornetta e confesso il disastro. Dall'altra parte del filo il silenzio dura diversi secondi. Poi, mentre lui mi suggerisce poco convinto di andare a cena fuori, mi ricordo che due ore prima ho comprato 250g di ricotta, senza idee precise su cosa farci.
The decision is soon made: ricotta gnocchi!



Dinner is saved, and the dumplings are excellent, but the smell of lasagna with pesto, well, I still feel this morning.

ps: the gnocchi are made with 250g of ricotta, a little over a pound of flour, 1 egg, 50g of Parmesan cheese, salt and a pinch of nutmeg nosce. Served with tomato sauce and basil for him and butter, basil and pepper for me.

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A Sanctuary unprotected



I swear it's the latest photo editing! But this weekend we took the usual route to the west that took us almost the whole autumn and winter, to remove a couple of days città e godersi il mare semideserto. E ancora una volta abbiamo avuto la fortuna di un incontro. Breve perché i delfini (una decina, direi) erano parecchio impegnati a mangiare: ci hanno fatto un breve saluto, ma poi sono tornati a occuparsi del loro cibo. Noi dal canto nostro, avevamo un vento abbastanza forte quasi in poppa e poca voglia di strambare per tornare indietro, e abbiamo capito che loro non avevano molta voglia di essere disturbati. Però almeno una foto, di quei pochi minuti, sono riuscita a farla. Siamo di fronte a Capo Noli, piuttosto vicino a terra, quasi davanti allo spiaggione di Varigotti (spiaggione per noi liguri, s'intende!).
Di quest'incontro, che ha coronato un bel fine settimana di vela (con motore sempre off except for maneuvering in port) are particularly happy, because a few days ago I happened to read the Greenpeace report the Sanctuary of Cetaceans, which I was a bit 'sad. According to Greenpeace, in fact, the Ligurian Sea, which falls wholly within Cetacean Sanctuary, is a veritable open sewer, with high levels of E. coli that, together with various other causes, contributed to a sharp reduction in marine mammals in our sea. To reach this conclusion
Greenpeace has conducted a field survey, which was held for ten days in August. Immediately after the presentation of the report came accusations of scaremongering and unjustified simplifications , based on the little "scientific", a search lasting a few days, at the height of summer, in a stretch of sea that covers only a small portion of the Sanctuary and who does not take account of ' extreme mobility of cetaceans and marine ecosystem. All true, of course. In our small experience of visitors to the Ligurian Sea, we can say that the best matches with the dolphins we had them all off season (as long as you give a look at the dates of the photos on this blog). In the summer we meet them only at very large, often at night or just at sunrise.
It 's true, however, that the threats to marine mammals caused by the activities Human are significant: noise pollution, to chemical and bacteriological tests, the risk of collision (caused mainly by the high rate at which they speed ferries, cargo and summer, pleasure boats) to illegal fishing, to whale practices watching "extreme", which cause distress in animals that are literally under siege, instead of looking at a safe distance.
Exaggerations? Of course the sea is also a source of economic wealth, especially in Liguria. Suffice it to say that companies cruisers calling in Trieste or container traffic, which are the two cornerstones of our region held even in times of economic crisis. But I really can not reconcile, at least a little, 'Development and environmental protection?
issue on which scholars and politicians (at least those Ligurian ) agree with environmentalists about the very essence of the Sanctuary (consisting of about ten years ago in Italy, France and Monaco), which, unlike the marine protected areas, not have any kind of power, with which, for example, regulate the traffic and the speed of ships and penalize wrongdoing. This awareness (albeit extremely late!), Could be a starting point for greater protection of our sea but, since we are in Italy, will probably be just another bubble that will resolve a stalemate .

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http : / / www.linguaitaliana.com

language courses Italian for foreigners

photos school of Italian for foreign students of Italian, Marche Region and

Riviera del Conero

Trips organized by the Italian school

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Meme ....


This is the task assigned to me Milla which in turn received by Manu
and so I introduce myself (even if late ...).

I list five things that I could not give up:
I think it served the family and friends ... but thinking about material things ...

1. Home (ordine. .. not obsessive)

2. le mie piante (mi piacciono le piante grasse quelle più strane e particolari...)

3. il corso di yoga

4. gli studenti della scuola di italiano (che ospito tutti gli anni... dalla Germania...
dal Belgio... Austria... America...)

5. la mia cucina

Passo questo meme a:

Chiara - Rorò - Lalla - Patrizia - Anicestellato ... per conoserci meglio.

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Bomboloni


La pasta di questi bomboloni e uguale identica alle " zeppole di Licia "
Without the dough to rise, the spreads on the table, we derive a number of discs (I used a glass upside down)

Here I filled with jam , join the two discs making sure it fits snugly.
Put it to rise still covered with plastic wrap and if the room is warm enough, after about 1 Oretta are ready to fry.

cooking, be careful .. Heat the oil .. not very high, continue cooking to make sure that inside they are thoroughly cooked.

You can also make many records , Let rise .... fry and only then with a little bag to fill with the custard.

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eggplant and feta croquettes



I want to light clothing and sun on your skin, the warm breeze and scent of flowers, picnic on the lawns and walks on the beach, soak your feet in and convince yourself that maybe it's still a bit 'cold but it will not be the first to venture still very wet. I feel so about ten days and take advantage of every spare moment to be outdoors. The forecast for next weekend, in fact, are not so encouraging for those (like me) has already pulled out of the closet custom, but in short, now we're almost there.
Thus came the first aromatic plants to give a hint of green in my kitchen and a touch of freshness to dishes. And the other day I got groped by eggplant that, of course, are not in season, but they were super nice and tender. I wanted to mix them with feta, but not by the usual pasta, so I tried to make croquettes, fragrant basil and mint. They are so good, to serve as an appetizer, perhaps accompanied by greek yogurt.



Ingredients (for about fifteen meatballs):

1 large eggplant
100g feta

1 small egg 1 clove garlic, chopped mint and basil


breadcrumbs salt and pepper to taste
frying oil

Wash the eggplant and cook whole. I usually put in the oven for about 40 minutes, but this time I tried to use the microwave (12 minutes maximum power is sufficient). Picked up the flesh with a spoon and discard the liquid that has formed. Put the pulp into a bowl (mashed with a fork or chopped with a knife), along with crumbled feta cheese with your hands. Add the chopped herbs and the egg, salt and pepper and add the breadcrumbs needed to get the right consistency to form croquettes (half an hour in the fridge helps to have a harder compound and add less bread). Brush up in breadcrumbs and then fry the croquettes until golden.

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Fast Fish



It would almost be ashamed to post a recipe well, except that he had an unexpected success. The fact that after three years of fish of all kinds and in all ways my boyfriend has decided that his favorite fish and hake (sic) should get me mad, but love is love, and since at the end in these three years that the other half in the pot has never left nothing, I decided that sometimes can be satisfied: if hake must, hake are! The fact is that I
whiting does not arouse certain emotions, even less culinary inspiration. Let's say you pull it out of the freezer, I look around and make it with what I have. This winter I have prepared several times with the orange (just floured fillets and cooked in the juice orange until they caramelize slightly), thanks to a recipe stolen from the evidence of the cook. But the other day I was left without oranges. Fortunately, the spices are always available.
The good of this recipe is that you do not even need to thaw the fish from the freezer to plate in less than 15 minutes :-)

4
frozen hake fillets 1 tablespoon cumin seeds 1 tsp

crushed coriander 1 teaspoon white pepper 1 clove garlic, crushed

the chopped zest of one lemon untreated (I had a lime) salt

extra virgin olive oil (2 tablespoons)

Heat the oil 's garlic, spices and lemon zest. Farci brown quickly the fillets, sprinkle with white wine, then cover the pan just long enough that the threads become white. Add salt to last and serve.

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perch stew ...


My son lives and works in Vicenza, is one of many single ... and can not cook the fish, also because he has no time to buy ... cleaning ... cooking.
I advised him to buy from a good fishmonger, a fillet of perch, which is already ready, and put this recipe for him.

does not require many ingredients, cooking is fast and the flavor is delicate, they were wrong even our friends who were not very loving perch " !!!!!! Ahh .... but cooked in this way is good!"


I Ingredients:

A fillet of perch
50 g of canned tuna and capers

5 or 6 6 pomidotini (like tomatoes)
A bit of pitted olives One
glass of wine

procedure

Take a nonstick pan, put oil, put on the thread already salted and peppered. Then distribute the pot
chopped tuna, capers, chopped tomatoes, put in half and already salted olives and finally the wine.

Bake for about 20 minutes, covered over low heat.

Then each one will rule ... after 20 minutes if the sauce is very long, lift the boil to dry a bit.

ps: to give the sauce a color "pink", add a pinch of tomato paste

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Liguria in 100 products (small spot!)



This book has just published the publisher I work with. My contribution, in fact, is limited to three shots, because (for now) I write about economics, and no kitchen.
But the book very much and I want to talk.
The authors are two young journalists (and a Genoa Savona) lovers of good food and good wine, you are "sacrificed" for a few months, going around taverns, restaurants, wineries and producers of Liguria to sample, photograph and chatting with Who really makes the cooking of Liguria.
It came out a book, I think, very nice. Not the usual collection of recipes, now there are too many, but a book of stories and anecdotes that tell the Liguria through its products and dishes. Those known throughout the world and those that only few know because maybe they are tied to small "piece" of land, or are part of traditions at risk of extinction. It 'true that I do not know what the kitchen should in my region, but many of these dishes I had never even heard of!
In the book, as I said, they are not actual recipes, but there are, scattered here and there, several "tips" useful for the preparation of the dishes, and other records that explain how the overlap of traditions and their stratification in the time and locations have changed the original recipe or have created many variations, which cause, for example, that the buridda has very different ingredients depending on whether the taste is in Genoa, Savona and in eastern Liguria. Also, since it is not obvious yet find the restaurant that prepares the fried sticks (which would skewers crispy meat, mushrooms and vegetables), or the bakery that sells the fungus (a typical cake of val Magra made of apples, pears, pine nuts and candied fruit), at the bottom of each card is a quick guide that shows where you can taste or buy different products.
The book is written in collaboration with Slow Food (with 10% of the proceeds for the foundation of Mother Earth) and will be presented Slow Fish, April 20 .
A bit 'of info on the book will be within here or you can ask directly to me :-)

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practical Small update: Since many of you are asking me how to buy the book outside of Liguria, I am told by the editorial staff that is enough to send an email to info@100prodotti.it to know the terms of payment and farsi spedire il libro direttamente a casa :-)

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Maltagliati potatoes with radicchio, hazelnuts and Becon


Li had eaten some time ago in a small restaurant that does not remember the name.
Hero soft, creamy sauce with the cheese ....... and poppy seeds.
I said to myself: are made from potatoes! I have to try them at home .....
Then one day on the "evidence of the chef" Calo Maria Grazia proposes al radicchio, bacon e nocciole.

Ingredienti

Maltagiati
750g patate, circa 3 lavate
1 uovo
1 bustina di zafferano (facoltativa, io non l'ho messa)
150 g farina

Salsa
2 ceppi di radicchio di Treviso
150 g bacon
50 g granella di nocciole
1 scalogno (ha il gusto più delicato)
1 bicchiere di vino bianco

Lessare le pate con la buccia (la mia amica Cindystar le fa al forno racchiuse nella carta stagnola, così non assorbono acqua) Poi schiacciatele nello schiacciapatate con la buccia, che rimarrà dentro.
Tagliare il radichio a striscioline. Nella pentola con l'olio, brasare lo scalogno ,aggiungere il radicchio, sfumare con il vino, lasciarlo evaporare, coprire e farlo finire a cuocere..

Maltagliati di pasta di patate.
Per chi lo vuol usare, sciogliere lo zafferano in poca acqua tiepida, aggiungerlo alle patate, poi la farina, l'uovo e impastare sulla spianatora finchè non appiccica più, se appiccica aggiungere farina.

Stendere una sfoglia 2-3 mm, con una rotella fare delle striscioline and then the other way, these diamonds are formed maltagliati. Boil them in salted water with a drop of oil, is not to make them stick. Gnocchi dishes are like a little bit tougher.

In a saucepan put the diced bacon until it make a crunchy crust, add the radicchio, salt, pepper, nocelline
maltagliati Drain and dip in cold water. Salza add them to the radicchio and bacon and a sprinkling of peanuts and serve.



Tips:

1. Maltagliati These are delicious with meat sauce Tinuccia , or as in the photo below, the four cheese.

2. The dough can be prepared hours in advance, boiled, drained, and a final cold water, put it in the fridge and when you go with the sauce.

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foodblogger The heritage of the croissant and ... Adina

Il tempo è davvero volato. Sono passati tre mesi dall'ultimo segnale di vita su questo blog. Me ne sono accorta solo oggi, mentre scrivevo questo post. Sto bene e, a dire il vero, non so precisamente perché non ho aggiornato il blog per così tanto tempo. Semplicemente forse avevo pochi stimoli e altro per la testa, ma poi, come sempre, dopo un po' questa casetta mi manca e mi vien voglia di tornare :-)
Questi mesi per me non sono stati sicuramente granché creativi culinariamente parlando, anche se la mia cucina è un po' cambiata, ma di questo vi racconterò un'altra volta. Diciamo per ora che sto imparando a conoscere alimenti che per molto time were strictly out of my kitchen (and my fridge), and now I find myself a bit 'from having to "basics". Even so, I found myself thoroughly plagiarized, and with great satisfaction, from your blog.
Speaking of cloning, I understand that things are doing here is really serious, and I can not thank Stella and Fiordisale , who are working for everyone!
more so in many cases, in addition to the already unethical (and illegal) to copy without attribution, are becoming real collectors semi-automatic "garbage", using our recipes and / or our photos, put up with care, improperly also from the point of view of content (for example here is a photo of my focaccia genovese ... just to make the idea). And this leaves me rather disgusted.
The immense wealth of recipes put online by fooblogger is really valuable because it allows you to quickly find any recipe, compare it with other similar personalized and possibly share in turn the result ... An opportunity that was unthinkable ten years ago, which is protected by all means!



Here's a simple example. Recently, I called work with the croissants after about a year and a half last experiment, in which I used the recipe Mercotte . This time I was tempted by Christophe Felder Recipe who posted some time ago Adina. I was a bit 'rusty as a dough, pastry and drafts of "speed, but I was very satisfied. Flaking are the right ones, as well as the flavor. Next time I'll just lay out the dough thinner end, and cut the triangles with the base a bit 'bigger. But I'm really good! A little' I've already cooked and frozen a bit 'before the last rise. In both cases make it very good :-)
find the recipe here