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Cookies white chocolate and cranberries



Speaking of culinary purchases that prolong the pleasure of the vacation I mentioned a few posts ago, cranberries and white chocolate cookies I had discovered last year at Super U (I love the Super U!) and on this holiday have been one of the regular guests of our breakfasts. A package is also able to get it intact at Genoa, but, of course, did not last more than a few days. But I kept the card of the pack, not only and not for the ingredients (after all it was biscuits industrial) but not to forget that I absolutely wanted to try them again! And so it was. Are virtually identical in appearance to the original, taste not know, maybe something is missing: the oatmeal in the ingredients cited in the box I had not. The next time I'll try to add it, but so are really good.

Ingredients: 250 g flour



125 g butter 150 g brown sugar 1 egg

50 g dried cranberries
100 g white chocolate vanilla

5 g yeast 1 pinch of salt

Mix the flour sifted with baking powder and butter into chunks. Add sugar, egg and salt and, when all is blended, add the cranberries and chocolate made in small pieces with a knife. Form two sausages about 4 cm in diameter and refrigerate for at least an hour. After this
time heat the oven to 180 degrees and extracted from many biscuits salsiccioti about 4 mm thick. Place them on one or more baking sheets lined with parchment paper well spaced. Bake for 10-15 minutes, until well browned.

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drumsticks chicken with pine nuts and taggiasche



This recipe began as a variant of the rabbit to the Ligurian my mother (which she does with garlic, rosemary and white wine), I (re) discovered only recently. To be honest with the rabbit I had a childhood trauma: what I remember now is only my grandmother's house in Tuscany and a beautiful bunny that I was fond of and I saw that end up in the pot. Then I became a vegetarian so we say that from six years to not thirty-three I have eaten rabbit.
Then, some time ago, I saw this recipe Fiordisale and I thought it was a great idea to add the pine nuts and olives. Finally, by popular request of my boyfriend (who even without having had any trauma, not simply loves the rabbit) I replaced the rabbit with the chicken. That's more or less definitive version:

Ingredients: 6 time

chicken (the one raised in the land of the coop is not bad)
a clove of garlic
rosemary, thyme, oregano and a tablespoon of pine nuts

a handful of black olives

white wine olive oil salt and pepper



Remove the pelle ai fusi di pollo (ma anche le sovracosce sono perfette) e l'eventuale grasso visibile. Tritate il rosmarino e l'aglio. Fate scaldare l'olio in una pentola dal fondo spesso, aggiungere le erbe e, dopo qualche secondo il pollo. Fate rosolare da tutti i latia fuoco medio per un paio di minuti. Aggiungete le olive taggiasche e i pinoli e, dopo poco versate un bicchiere di vino bianco. Salate, pepate, abbassate la fiamma e fate cuocere coperto per una ventina di minuti circa. Quando la carne è cotta, scoprite, alzate la fiamma e fate asciugare bene il sugo. Alla fine si caramella un po' tutto, ed è molto più buono!

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Step back



In realtà, visto che l'ultima ricetta pubblicata on this blog dates back over a year ago I would make a lot of backtracking, but not updating the blog all this time I did not even most photographed the dishes, so my archive of recipes from this period is mostly mental, with a few scattered notes here and there. So we are just a couple of courses of a dinner made this summer before the holidays. The protagonist, once again the blue fish: good cheap, tasty and fresh, if not directly caught by us (at the time I caught a few mackerel in the freezer several days ago.) Just sgombretti
with the fresh, if you love raw fish, you can prepare this simple tartare, which is not even really a recipe. You must solo pulire e sfilettare un paio di sgombri e tritare la carne a coltello. Affettate poi abbastanza sottilmente una cipolla di Tropea e mettetela a bagno nell'aceto di mele per circa un'ora (serve a rendere la cipolla più digeribile). Poi tritate anche le fettine di cipolla, lasciando solo qualche anello per la decorazione e mescolatele allo sgombro. Condite con fleur de sel, pepe nero e olio buono e voilà. Pensavo di aggiungere anche una goccia di aceto balsamico, ma dopo aver assaggiato mi sembrava perfetto così.




La seconda ricetta è una quasi variazione sul tema di questa ricetta del cavoletto (che l'anno scorso ho fatto e rifatto un sacco di volte e che consiglio vivamente di provare). Io ne ho fatto una torta salata, cambiando un po' il procedimento.

Ingredienti:
1 rotolo di pasta sfoglia
4 patate
2 cipolle
una decina di acciughe fresche
una mozzarella
olio, sale, pepe
basilico fresco

Fate bollire le patate e le cipolle e poi tagliatele a fette. Stendete la pasta sfoglia su una teglia, poi disponete le patate e le cipolle. Condite con olio, sale, pepe e basilico. Aggiungete le acciughe fresche, pulite e aperte a libro e completate con la mozzarella un po' sbriciolata con le mani, come fosse una pizza. Aggiungere ancora un filo d'olio, un pizzico di sale e qualche foglia di basilico. Infornate a 180° per una ventina minutes.