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happy holidays

Bella Italia Recipe Marco Polo

some photos of the piedmont cup .. and not only!





... here are some photos that I bought, are for the gf Prevostura, Erbaluce the GF (the one with the blue rain, and Collombardo Superbike

... It 's a bit of time .. I do not write the weather, the autumn months that make me feel a bit 'sad and listless.

I took the preparation for next year's races .. and so are all the gym and FL, at least for the time e.. Best of all is taken by yet another diet And while slimming .. .. My trainer found me in 5, say 5 + kilozzi of fat to lose in need . Ed ecco che , sotto le feste , e con un padre siciliano in arrivo , carico di cassate e cannoli , io devo stare a stecchetto..

Poi io detesto il Natale .. ebbene si. Invidio un po' quelli che non vedono l'ora di fare alberi e presepi ..e mettere lucette luminose sui balconi .. mah ?! Io mi ci sento un po' obbligata ... mi sento un po' fuori posto in queste feste .. salterei a pie' pari i mesi di dicembre e gennaio con la loro neve e il freddo e il gelo .. e BASTAAAA...

Mi catapulterei direttamente in Febbraio .. giusto giusto per carnevale e poi via, dritti verso la primavera ..AAAHH , il profumo dei fiori e il primo tepore .. e le prime gare ...le domeniche impegnate a pedalare anzichè a sperare che non nevichi e non piova ...

Randy Moss Jordan Cleats

ciambellone pumpkin and pine nuts

Halloween has passed, but the pumpkin has been ... too big and beautiful ...
I used for this donut, is tasty and very soft







Ingredients: 300 gr flour



200 gr sugar 300 gr pumpkin
150 gr butter 4 eggs


50 g pine nuts 1 teaspoon baking powder
a bit 'of lemon peel bio
lace

mold of salt cake (with central hole) diameter 24 cm, greased and floured

Preliminary

• Preheat oven to 175 ° C fan function.
• Melt the butter and allow to cool.
• Sift flour and baking powder.
• Grate the pumpkin.
• Toast pine nuts in a hot nonstick skillet.

Preparation:

• Beat eggs with sugar and a pinch of salt. Embed
• wire melted butter.
• Add flour and baking powder gradually, stirring with a spatula or wooden spoon.
• Combine the pumpkin and pine nuts, mixing well.
• Pour the mixture into the tin and bake for 45-50 minutes. Before turning out to check stick with the cooking.
• After checking the cooking, remove from oven and let rest 10 minutes in the mold, and then turn on the dish.
• Dust with icing sugar.