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mackerel whipped



say that for some 'time I wanted to make the cod fish, especially after seeing their . There are weeks that I refrain from buying the cod, because my boyfriend (who likes cod !!!!) in front of the cod begins to make funny faces. It does not help to explain that a) is the same fish, swear and b) the recipe I have in mind is superdelicata. Nothing.
However, on Monday we made a trip to Slow Fish. It was the last day of the show and I went there mainly to hear the presentation of this book .
However, even before entering the hall Nouvel (marvelous in my opinion, but perhaps a little ' too large to Slow Fish) we were greeted by well-known educational boards on which fish should be avoided or otherwise limited fortomente consumption. And there it was my cod which is proudly displayed on the second sign, being among the most exploited fish along with the poor of the world bluefin tuna. The fish advised by the next folder, because (again) recently exploited in the kitchen (in addition to my beloved bonito!) Is the horse mackerel. The fish is called in Genoa Suello , though having seen a thousand times by the fishmonger to keep company with anchovies and mackerel, I had never tried. So yesterday, along with a pound of anchovies, I caught one, just to try it. The meat looks a bit 'to the mackerel, it is more delicate in flavor but a bit' less soda in the sense that threatens to loosen up a bit 'in cooking.
For cleaning, I refer you to the instructions that gave Fiordisale time ago: very valuable, too bad not reading them first!

I however, saw what we wanted to do, I have not worried too much about any crushing. I removed the head and entrails and I split into two threads (leaving the central bone). I cooked the fillets for about ten minutes covered with milk. Then I clean the fish removing all thorns, and I whipped in a blender with oil, how to make mayonnaise. In the end I added salt and a bit 'of black pepper and grated lemon rind untreated. I used the cream to fill a few cupcakes, made long ago and frozen. But it is perfectly simple spread on toasted bread.



ps: this fish was really a wonderful discovery for both the low cost (4 euro per kilo), and for the very delicate flavor. A must buy back the first opportunity.

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Cannelloni with ricotta and spinach

They are light and delicate, sometimes preferred to the meat. The mixture for the filling better prepared in advance, because it takes more flavor.
Clean the spinach by washing in running water, and boil for few minutes. After being wrung out well, put them in the meat grinder, so they are thinner and Amalga better with the ricotta. Some prefer the ricotta, the stronger flavor, I used the cow, because it is lighter.

Ingredients for the filling
8 hg. Ricotta
4 hg. well-drained spinach
1 mozzarella (maccinata thin in the meat grinder)
2 hg. a tablespoon of Parmesan

of nutmeg salt and pepper to taste.

It is difficult to give the right dose, I mixed 6 eggs and I've advanced a bit of stuffing, I have come 2 large sheets of 32 cannelloni. Is mixed eggs, flour, a tablespoon of olive oil, a pinch of salt, forming a ball and let rest in refrigerator for about half an hour. He lies down, forming wide strips no more than 12 cm (I used to roll out the dough but cchina).

left to dry a bit, then cut many rectangles of about 9 cm. Cook for a few minutes in boiling salted water, poi immergeli in una vaschetta d'acqua salata per farli raffreddare, dopodichè stenderli su un canavaccio.

Usando una sac a posc piena del ripieno, si formano i cannelloni arrotolando ad uno ad uno i rettangoli di pasta. Sul fondo della lastra si mette qualche fiocchetto di burro e si ricopre con della besciamella fluida. ( Besciamella: si fa sciogliere un pezzo di burro, si unisce 3 cucchiai colmi di farina e piano , piano un litro di latte, sale, noce moscata e si porta a bollore. )

Io ho versato sulla besciamella anche un pò di sugo leggero senza carne, fatto con un pò di spezzatino e un pezzo grande di carne da umido che poi ho affettato per secondo.

Cospargere il tutto con del parmiggiano, a few flakes of butter and put in oven at 180 degrees for about 45 m.

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The "gubana" Adriano

This is gubana I tried to do was looking at the recipe Adriano
I tried to follow step-by-step explanations that are clear and precise.
The only problem is that I do not have the mixer, knead by hand the result was a little low, his gubana is much better .... but how can I be satisfied first.

shows only images of my gubana, the recipe I have not listed, see the link on top of Hadrian.

I make some observations; gubana that I put in the form of parchment paper, as shown by Adriano is coming better than the other I put in a form of metal. Cooking in parchment paper has been mixed, including by supporting the sides have not limp pasta after cooking.
The other, taken the form of metal was less cooked side and it collapsed.

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Coffee Cake, white chocolate and almonds The discovery



These guys here, forced to prepare delicious robe with coffee, made me want to go beyond my sacred cups of morning coffee. Of course, if he were telling a Fabrizio as my coffee in the morning (and afternoon) would certainly horrified, but what can I do? I adore the long mess, the very elongated with water and adding sugar and milk! I love my steaming mug to sip slowly in front of the PC while checking your mail, read repubblica.it around and do a blog. And the instant coffee (not Nestlé though!) Became my best friend for several years, more precisely when a friend of mine destroyed, in a gesture worthy of the incredible Hulk, my beloved Neapolitan coffee maker. With mocha, personally, I never had a great relationship, even if the coffee I've always prepared (especially for ospiti) seguendo tutte le regole . Il mio fidanzato, i primi tempi che stavamo insieme, quando ancora non osava contraddirmi su niente (i bei tempi andati!), mi ha seguito per un po' lungo la strada del bollitore, ma di recente è tornato con gran soddisfazione alla sua moka, salvo poi insistere nell'andarsene in giro per la casa mentre il caffé è sul fuoco, ma questa è un'altra storia!
Comunque, dicevo, mi è venuta voglia di un dolce al caffè, e più esattamente di una roba semplice semplice per la colazione, giusto per raddoppiare le dosi mattutine di caffeina che, in questa stagione in cui dormirei dodici ore di fila, sembrano non bastare mai. La ricetta è presa da cooker However, with doses adjusted. Not exactly diet, but it's really good :-)

Ingredients: 180g flour


180g butter 160g sugar 3 eggs

100g white chocolate
4 teaspoons instant coffee
6g yeast
made a handful of almonds in slivers

Melt the butter and let cool. Apart from melt the chocolate. Beat the egg yolks with sugar, add the butter and flour sifted with baking powder. Mix well and divide the dough in two. Half of the dough together with the other half white chocolate and coffee dissolved in very hot water. Beat the egg whites until stiff, split in half and to embed them two bodies. Pour into cake mold, alternating, and give a stir with a spoon. Complete with chopped almonds and bake at 175 degrees for about 45 minutes.

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Orecchiette with broccoli


In my first course, I do almost every day, always use a lot of vegetables and more di stagione. I broccoletti, che abbiamo mangiato una volta a settimana per tutto l'inverno, stanno lasciando il posto ai caciofi , agli asparagi... la nuova verdura di stagione.

Ma dato che ancora si trovano freschi, oggi mi dedicherò a prepareare le mitiche orecchiette ai broccoletti!


Questa pasta, che tutti noi conosciamo bene, la posto per i miei ospiti stranieri che mi chiedono gli ingredienti, e il procedimento da seguire. Loro sono molto amanti della nostra cucina italiana e vorrebbero imparare qualche ricetta.

Procedimento:

Tagliare le cimette e metterle a bagno.
Scaldare l'acqua per la pasta.
Nel frattempo, in una large pot and brown in oil four or five anchovy fillets in olive oil into small pieces, two cloves of garlic, chilli pepper.

to spice up the anchovies must unravel almost as if they burned.

To cook the pasta and broccoli, no two ways: knowing the cooking time for orecchiette, which is about 13 ° and broccoli are tender, which is 7 ° or 8 °, to cook some put the first orechiette and after 3 or 4 in the same pan, toss the broccoli so even finish cooking together. Other

, cook the broccoli separately, then apart from the orechiette and join both the ingredients in the pot where we browned the anchovies.

jumping a little bit of all, if necessary add a little oil, a bit of 'cooking water
so that the dough does not run dry. Serve with a sprinkling of parmiggino ... but the top is to use the pecorino romano!

Bon appetit! :)

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hen "in the manner of sailors


My daughter really like the fish ... I went to the fishmonger to see if there was some nice fish and saw this chicken, lively eye cooler than that so you can not ...


I read somewhere this way of cooking "in the manner of sailors ... namely: "If the cook freshly caught in pot fast, fast, with oil, tomato and parsley, and if the drenching tasted croutons in its sauce ... "

This fish is good in soups, sauces .... but everyone can do as it wants, the important thing is the bright eyes!:)

Procedure:

In a nonstick pan, put everything in cold.

Lay the chicken in the 'oil, salt, two pieces of onion, a spice of garlic, a piece of red pepper, then add the pomidorini cut in half, one table spoon of vinegar, a little white wine, parsley finely chopped.

sugetto To give that beautiful color, I put a bit of concentrato di pomodoto.
Far cuocere per circa 20° a pentola coperta.