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RISOTTO GIALLO CON CAVOLFIORE,FUNGHI E PANCETTA AFFUMICATA

Ingredients for 4 / 5 people

gr. 400 carnaroli rice (or risotto)

gr. 300 divided into florets of cauliflower

a small onion

gr. 30 grams of dried mushrooms

. 100 of diced bacon

1 / 2 cup dry white wine

a teaspoon of saffron

extra virgin olive

little butter salt and pepper grated parmesan cheese

Divide the cauliflower florets, scald them in boiling water for 5 minutes of the resumption of the boil. Soak the dried mushrooms in warm water and chop coarsely.

In a pan fry the chopped onions with a knob of butter and a tablespoon of olive oil. Add the diced bacon and mushrooms. Cook for a few minutes and add the rice. Toast, add the white wine, you blend and add the saffron and, little by little, the hot broth. Season with salt and pepper and cook for about ten minutes. About halfway through cooking, add the cauliflower florets, stir well and cook the rice (about 20 minutes).

Remove from heat, add a knob of butter, a good sprinkling of parmesan cheese, stir well, Serve and serve.

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Linzertorte

We tasted this cake by chance in a market of typical products: a base crumbly, soft and refined a jam we have been captured and taken to the search for recipe to prepare it.

In blog we found it easily: the most common involves a buttery crust, the addition of cocoa in the dough and various spices.

In relation to our preferences, we made small changes: we wanted the white and chocolate, very nearly the lightest according to our habits and unfortunately we lacked all the necessary spices.

But .... We can say, however, satisfied!

Perhaps the most difficult step was to recover this particular jam, found only in dei prodotti biologici.

Un tocco di creatività sono state le mandorle distribuite sulla superficie della torta, a richiamare quelle utilizzate nell’impasto.

Per lo stampo ci siamo servite di uno fornitoci dalla Guardini : un comune stampo a crostata con la particolarità di un fondo estraibile, così da porte essere utilizzato per servire la torta.

VINO CONSIGLIATO: Moscato Passito Dindarello 2009 Maculan (vino dal colore giallo paglierino intenso con riflessi dorati, profumo floreale e fruttato con sottofondo polite pastry with butter and honey and vanilla, balanced taste of even moderate alcohol power)

Ingredients:

150g flour 00

100g self raising flour

65g sugar 60g margarine

2 eggs

50g almonds, roughly chopped

25g sliced \u200b\u200balmonds

white grappa

10g yeast vanilla cake

2 Tbsp cinnamon

400g redcurrant jam

Sift flour with baking powder, add the ground almonds, sugar, 1 egg and 1 egg yolk, cinnamon, brandy and 2 tablespoons margarine softened. Mix to obtain a homogeneous mixture to rest for about 30 minutes.

Spread the dough into a sheet of 3mm and clothe the mold, making sure to take some 'dough for decoration.

Spread the jam over the entire surface of the cake, mix in a tablespoon of brandy. Making the decorations with the remaining dough.

Brush the cake with almonds and garnish with egg strips.

Bake in convection oven at 180 degrees for 25-30 minutes.

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CROSTATA MORE E LAMPONI CON ZUCCHERO DI CANNA E....PANNA

Ingredients

* for pasta

gr. 100 grams of butter

. 200 gr flour 00

. 100

granulated sugar 2 egg yolks grated rind of lemon

a pinch of salt

** for filling

half jar of raspberry jam and blackberry (bought at 'Ikea)

gr. 30 butter, melted 2 egg

ml. 150 gr cream

. 50 sugar cane

1 / 2 teaspoon ground cinnamon

* Prepare the dough :

let the butter soften at room temperature outside the refrigerator. Put on pastry, flour and sugar, make the fountain in the center and put the butter, a pinch of salt, egg yolks and lemon zest.

Mix the ingredients (if it proves a very united crumbles goccino of milk), form a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.

Roll out the pastry.

Grease and flour a mold of some cm. 22 in diameter, lie the disk of dough to the mold and press it lightly with a fork, prick the bottom.

** Prepare the filling: Melt butter low heat and meanwhile whisk the egg yolks in a bowl with the cream.

Pour cake on the bottom of the melted butter, cover with a tablespoon of jam, sprinkle evenly with brown sugar, pour the egg mixture and cream and sprinkle top with cinnamon powder.

Bake the cake in a preheated oven at 200 degrees for about 20-25 minutes, until the surface will be golden.

Let stand for 10 minutes in the mold, then unmold the cake and serve warm or cold.

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chestnut souffle potatoes and lentils with plum compote

The pies made with potatoes are the most common, perhaps because they always good.

Instead of the classic ham and cheese, we decided to enrich them with a legume: lentils are rich in iron and good luck.

Two delicate vegetables and almost sweet, this has prompted us to dare a spice with an intense aroma, such as cinnamon, mustard classic Venetian and a cheese that was not just spinning.

The implementation is very simple and the pie does not even appear heavy (thanks to the presence of a single egg)

A gem of this recipe is, however, the accompaniment consists of: but not too sweet thanks to the yogurt. A perfect touch of style that has enriched, also from the aesthetic point of view, the pot.

for 10 pies Ingredients:

5 medium potatoes

75g dried lentils biological

1 teaspoon mustard Venetian

spicy cheese

2 Tbsp flour with starch Molino Lipstick

1 egg

garlic powder

cinnamon

salt, white pepper

For the compote:

125g pitted prunes

100ml plain yogurt creamy soy sauce

Soak the lentils for about 12 hours, cook in a pressure cooker for about 20 minutes.

Boil the potatoes and mash with potato masher, combine lentils, diced cheese, mustard, flour and egg yolk. Season with cinnamon, garlic, salt and pepper. Whisk the egg whites and add to mixture.

Mix well, adding a little 'milk if too dense.

Fill the molds and bake in a convection oven at 220 degrees for about 30 minutes.

Meanwhile, chop and mash the prunes in a saucepan with the soy sauce and a dash of water.

Turn off the heat and add yogurt; stirring until blended.

Turn out the pudding and potatoes, lentils and serve with plum compote.

Vegan Lettermans Jacket

POLPETTINE CON PEPERONATA

* Ingredients for the meatballs

gr . 400 of ground beef 1 egg

a generous handful of chopped parsley

3 tablespoons grated Parmesan cheese salt and pepper

2 slices of bread soaked in milk and wrung out

little flour 1 / 2 cup dry white wine

a knob of butter

2 tablespoons extra virgin olive oil *

for

peppers 2 large onion, peppers

a small

gr. 500 of round tomatoes

few basil leaves extra virgin olive oil salt and pepper

a cup of broth

In a bowl, mix well with your hands all the ingredients for the meatballs (minced meat, parsley, egg, Parmesan, bread squeezed, salt and pepper). Once the mixture well blended, prepared the meatballs the size of a walnut.

Flour lightly and brown in a skillet with the butter and 2 tablespoons extra virgin olive oil, moisten with white wine and cook for a few minutes.

Once ready, drain and keep aside.

Prepare the peppers : fry in a large frying pan, chopped onions with a tablespoon of oil, add chopped peppers (not too small), salt and pepper and let them taste. After a few minutes, add the tomatoes from the seeds and cut into cubes and basil leaves.

Cook on low heat and with lid per una decina di minuti. Quando i pomodori cominciano a disfarsi, unite le polpettine, una tazza di brodo, regolate di sale e pepe e fate cuocere fino a che i peperoni sono pronti.

Impiattate e servite.

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LA CIABATTA impasto veloce

Ingredients

gr. 500 ml flour Manitoba

. 450

of warm water 1 cube of yeast

gr. 15

salt 1 teaspoon sugar

This dough should not be working with his hands. Being very soft, mix all ingredients in a bowl with a spoon and give it a shot with the whisk for a few minutes for the dough mixer .

Then, mix the flour with the yeast and sugar dissolved in warm water. Add the salt and then proceed with the mixer.

Let dough rise covered with foil for 2 hours.

plenty Flour a pastry board, overturned the dough, and being very soft, help dividing it with a spatula and transfer the loaves on a baking sheet lined with well-floured baking paper.

Sprinkle evenly over with a little flour and let rise for another hour.

Place in a preheated oven at 220 degrees for 10 minutes, then lower to 200 degrees and cook for another 15 minutes.

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SPAGHETTI CON ALICI E POMODORINI

Ingredients for 4 / 5 people

gr. 400 gr of spaghetti

. 400 anchovy already clean and disliscate

gr. 350 of cherry tomatoes 1 shallot

bread crumbs 2 tablespoons chopped parsley

½ cup dry white wine

extra virgin olive oil salt and pepper

In a large skillet saute the shallots into thin slices with a tablespoon of extra virgin olive oil.

Add the anchovy fillets, cook for a while, add the white wine and let evaporate. Add chopped tomatoes, a spicchietti, salt and pepper and cook a few minutes.

Finally add a little chopped parsley. Meanwhile in a frying pan, toast a couple of tablespoons of bread crumbs until color is well and keep aside.

Cook the spaghetti in salted water, drain underdone and let them mix into the pan with the anchovies.

Serve, sprinkle with another bit of parsley, breadcrumbs roasted and served hot.