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MAGAZINE EARLY SPRING

Che meraviglia, a stare sempre attaccata al pc non mi ero accorta che questo albero del mio giardino era fiorito! Starà finendo l'inverno? o forse qui non é ancora incominciato? A proposito, qualcuno sa come si chiama questo albero? Io lo chiamo "livornino" ma non credo sia il suo nome!

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frattau

Ed ecco uno dei piatti che si prepara con il pane carasau, il pane frattau.
Si dice che questo piatto nasca dalla fretta (da qui forse frattau)di alcun donne le quali,dovendo preparare qualcosa al re Umbereto di Savoia in visita in Sardegna, assemblarono di tutta fretta tutti gli elementi in loro possesso in quel momento e venne fuori questa pietanza che il re gradì moltissimo.
E' uno dei piatti più richiesti fra ristoranti e soprattutto fra i numerosi agriturismi della zona.

La ricetta é molto semplice:

Pane frattau

Ingredienti:

pane carasau
sugo di pomodoro
brodo di carne
pecorino fresco
uovo

Preparare un brodo, possibilmente misto con agnello ed il sugo col pomodoro fresco.
Preparare anche l’uovo in camicia:
mettere un tegamino al fuoco con dell’acqua acidulated water, bring to boil, creating a vortex with a spoon and calarvi fresh eggs, to thicken and cook for 3 minutes, drain and leave in a saucer.
on a deep dish arrange carasau few pieces of bread, drizzle with hot broth, add the tomato sauce, pecorino cheese and above Arrange the poached egg. Flavor with a few basil leaves. This dish is individual.

Click on the picture below for the preparation:

bread frattau

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BREAD BREAD BREAD WHEAT CARASAU

I wanted, ever wanted, I wanted very strongly, "said Vittorio Alfieri making wire to the chair. And I also want to, I always, I very strongly, without tying me to the chair though.
Not that this is a difficult task, but the difficulty to make this bread is that I do not have an oven suitable for this type of cooking and then do a lot of effort to achieve a certain result, but I'd say quite satisfactory.

This is the typical Sardinian bread, known as carta da musica, pearl for the noise it makes its crispness. And 'the bread that the Sardinian women preparing for their family, husbands, sons, who went into the mountains to graze sheep, and remained away from home for months. This bread was kept for a long time it lends itself to various preparations that have now become the cult of culinary dishes of Sardinia, as the Bread frattau, bread etc guttiau.

Here is my recipe: Bread

carasau

Ingredients:

about 500 grams of semolina flour
yeast about 3 grams a ball
LM (3rd gr)
Sale 15 Water 300 gr
about

1) The measurement of ingredients is purely indicative as it depends on the time to rise: the lower the dose of yeast and longer lasting will be the rise and vice versa.
2) 2) the amount of water varies depending on the type of flour.

Dissolve yeast in water and add a little flour to form a kind of liquid that lievitino enough rest for 5 0 6 hours (more time and widen to the more active).
Add the remaining flour, salt and knead working fine. Cut the dough into small pieces which form little balls of dough and let rest a little. Then be not too thin sheets of a stack and place them on a plate separate from cotton or linen towel and let rest for 5 or 6 hours or more to make them rise.
Preheat oven to high temperature, bake a sheet that soon will swell (with a suitable oven) with a ball, divide the dough in two and put the sheets on a plate.
cooked, put the sheets in the oven for toasting.
stack and keep them in a bag in a dry place

Click on the picture below for the stages of preparation:

bread carasau

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A JOINT KAMUT

The bread that I do about every ten days when refreshing the yeast that I care for about three years.

Questa la ricetta:

Pane di grano duro misto a kamut

125 gr di LM
500 gr di farina di grano duro (di cui 100 di kamut)
300 gr circa di acqua
1 cucchiaino di miele
15 gr di sale

Rinfrescare 125 gr. Di lievito madre con pari quantità di farina Manitoba e metà peso di acqua. Lasciar lievitare fino al raddoppio.
Prepararlo preferibilmente la sera per l’indomani.

Mettere l’acqua nella planetaria o in una larga coppa e far sciogliere il lievito madre con il miele, dopodichè aggiungere la farina a pioggia e lavorare; aggiungere gradatamente la restante farina e per ultimo il sale; una volta che l’impasto si incorderà transfer on a work surface and knead by hand incorporating a little air.

Divide dough in half to form two loaves, place on two sheets of parchment paper and place them in a large bowl for rising.
Take a ball of dough and put it in a glass, and when this will rise to the surface will mean that the rise has occurred.
The rise will depend on the temperature: the higher and widen to the pasta first. Meanwhile
Heat oven to high heat and put on the bottom of a pan with water to create humidity.
Place the loaves on a baking sheet, being careful not to dismantle them and put them in the oven. If you see that the surface is colored put too un foglio di carta alluminio sopra.
Dopo 20 minuti circa diminuire la temperatura e togliere il tegamino dell’acqua.
Dopo circa 30/40 minuti controllate il pane: se battendolo sotto si sente un rumore vuoto vuol dire che è arrivato a cottura.
Sfornarlo e metterlo su una grata ad evaporare, anche rigirato.

Cliccare sulla foto sottostante per le fasi di preparazione:

pane di grano con kamut

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Arab bread, cooked, baked and eaten

In the afternoon wandering through the blog I found the recipe for bread in Arabic Blog Carla " un'arbanelladibasilico " and since I was deprived of bread for dinner I tried the recipe that seemed easy, and in fact it was easy, quick and the bread soft and good. I forgot just crush it so that its shape does not reflect that of Arab bread, but of simple sandwiches will make it next time.

Here is the recipe, but I invite you to see Carla's blog which is very good and makes the simple things




Arabic bread

OO
300 g flour 200 g water
lukewarm 1 / 2 teaspoon salt
1 / 2 teaspoon sugar
1 / 2 cube fresh yeast

Place all ingredients in a blender and blend until creamy and smooth and domogeneo. Take a ball, place it in a bowl, cover with a towel and let rise for 1 hour. Divide the dough into 4-5 portions and form disks. Cover again and let rise for 30 minutes. Bake at 230 ° C for 10-12 minutes. The bread should brown slightly.

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BORAGE

Today I have been shopping on the pavement! What do you understand? Vabbeh that these days with the crisis and that there is anything can be, but I really I find food for lunch, and lunch on the sidewalk in front of my house where the borage grows lush and so after a small crop I prepared a good dinner.

The recipe is simple, requires only 1 egg and a pinch of salt.

After washing the leaves for good, take and pass the most beautiful in the egg. Fry in hot oil, turning them, and just golden are ready.
The rest of the leaves are boiled in a little water for a few minutes and then seasoned with olive oil.

All news regarding this plant officinalis can be found in this site :

clicking on the picture below you can see the Case

borage

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LESSONS PIZZA AND CHOCOLATE TART

No, not yet ready to impart lessons of chocolate, but if
me how you too want to learn to make chocolates you can see the lessons of my friend Ross from which I learned techniques basilari.Finora with chocolate I've always done the Easter egg in an empirical and I must say I always come well, I attempt a few years in the preparation of chocolates and cioccolatoni, but I do it once a year! when I removed the hard work of the previous year.

These are the cioccolatoni last year:

My basic recipe is this one, but I suggest you investigate the site linked above:


Melt chocolate recipe dark chocolate in a double boiler (water should not come to a boil) and add more tempered chocolate to reach the correct temperature of 131 degrees, prepare the stuffing in advance (in this case, the chocolate paste almond, for cioccolatoni ganache made with caramel and white chocolate and orange marmalade), put the molds in the freezer for a few minutes, remove them, pour the melted chocolate by removing the excess and put them back in the freezer for a few minutes, take them back, make the filling, cover with melted chocolate and put them back in freezer for 5 min. about. Come off easily.

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Questa è l'immagine of your Facebook gruppo 'The city of Asterix', it was created by Massimo Bucchi, wizard of the Republic of satire (its sticker is in the comments page): the back is a map of Rome, a Rome acid and the size of the cinema screen. I think it's really what Akmed and the kids thought they arrived here, because this is really the furthest thing from where they are.

why it was nice to meet you.

On the edge of the desert ... Massimo them as designed.

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to cook again! But I did not have to pause for a bit '? And, yes, but it is not long
ate a pizza and so I contented myself. I also had to settle for a sweet tooth that runs around the house always looking for a sweet and tart came out here in half an hour taking advantage of it to finish the jars of jam and begun to finish.

I put the dose, the preparation of the reserve for another time

For the crust: 300 gr flour 00


150 gr sugar 150 gr butter


2 eggs 2 teaspoons baking powder (optional, but the greedy love the tart soft)
a pinch of salt mixture
jam pear, tangerine, cherry

For pizza:

0 flour about 300 ml water 250 gr

approximately 10 g of yeast
50 g of yeast mother
2 tablespoons oil 1 tablespoon lard

12 grams of salt
1 teaspoon sugar

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SOS MAMMA

I thought I would have given some time off, away from the stove, but far from the camera, especially since I have so many recipes to post on the blog backward prepared in recent times, when I get an SOS to my daughter who has to prepare a dinner with friends and asks me for a recipe, just that I have not yet realized. I do not think even a second that already take the chicken breasts from the freezer and thawing and the digital predispoongo poor was charging too. Here is the result and I must say that I did a pretty good dinner.

Here is the icetta: Chicken breast with orange


Ingredients: •

half chicken breast escalope
• 3 or 4 oranges
half nut
• • •
half chili parsley butter 30 gr.circa

• • 1 pinch of salt

optional: cream

squeeze 3 oranges and juicy colarle. Put in the chili pepper (a few seeds otherwise it becomes too hot), the nut crumbs, a pinch of salt and set the fire, not just come to a boil add parsley and turn off the heat. Cover and leave aside the sauce.

Meanwhile thinly sliced \u200b\u200bchicken breast, put to dissolve the butter in a frying pan, flour the sliced \u200b\u200bsteak and let brown on low heat. Turn over and salt lightly. As soon as you are well browned, pour the sauce above, for a few minutes to thicken and turn off the heat.

Optional: Save a little of the sauce, put it in a container of cream and whisk well. Pour the emulsion over the steaks and chicken.

Click image below for the stages of preparation:

chicken breast with orange

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Passatelli ROMAGNOLI IN BROTH

Questo é un piatto facile, sostanzioso e buonissimo. Ho letto in qualche rivista che oggi si possono cucinare anche asciutti, ma "la morte loro" come si dice di solito, é in brodo.

Passatelli romagnoli in brodo

Ingredienti per 3 persone

Parmigiano grattugiato 100 gr.
Pane grattugiato 100 gr.
Sale, pepe e noce moscata
2 uova
Sale q.b.
Scorza di limone grattugiata a piacere

Brodo di carne o di cappone or mixed

In a bowl beat eggs with a fork, add the cheese, bread crumbs, salt and pepper, grated nutmeg, to taste a little lemon zest.
Form a bullet fairly compact and with the appropriate tool, or with a potato masher, train passatelli which are actually a kind of vermicelli, which are waiting to be lowered into boiling broth for about a minute and offer them to guests




click on the picture for the preparation

From passatelli Romagna

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Get the world and multiply by 3

We were guests on Radio 3 World, discovering such that the rule does not work, as a refugee or displaced by war, whatever you want, that is in the fields around the world, including here in Rome. But in the fields around the world can study here in short. Here is the pod cast of the episode from the site of Radio 3. I hope

functions, with these links you never know.

http://www.radio3.rai.it/dl/radio3/programmi/puntata/ContentItem-d7c2549d-78c4-47e1-a466-cc3d335e6031.html