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5th - First stage of the great crossing of central: from Bagnoli to Cosina

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ACROSS FROM THE SOURCES OF THE HOLY CROSS TIMAVO

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taken from trips organized as part of a CAI of Trieste.

"There, where the sea meets the Carso"

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wholemeal spaghetti with crumbled biscuits

Ingredients 500 gr of spaghetti integral
5 tablespoons of basil, parsley and rosemary, finely chopped 2 tablespoons breadcrumbs


2 onions 1 clove garlic 2 tablespoons capers

50 g pitted black olives (better than oil)
extra virgin olive oil salt and pepper

While cooking spaghetti:

• chopped aromatic mix with the breadcrumbs.
• Finely chop the onions, garlic and capers to pan and transfer to a 4 / 5 tablespoons of olive oil and let it go to low heat for about 5 minutes, add the chopped
• with the breadcrumbs and cook for 2 / 3 minutes;
• drain the spaghetti and mix directly to the sauce in the pan, pepper, add a little oil, a little ' cooking water and stir;
• you like a grated parmigliano, or better than cheese.

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aromatic rice and maize (gluten free)

Ingredients 120 g rice flour 100 gr
comic corn
100 gr soft butter 100 g

icing sugar 1 egg 2 egg

la punta di un cucchiaino di lievito per dolci
granella di nocciole

• In una ciotola amalgamare il burro e lo zucchero. Aggiungere i tuorli e l'uovo, poi la farina di riso e quella di mais setacciate con il lievito. Dividere l'impasto in due parti e fare due salamotti.
• Su un foglio di carta stagnola spargere la granella di nocciole appoggiare una parte dell'impasto e farlo rotolare, facendo in modo che la granella aderisca bene. Ciudere la carta a caramella e riporre in frigorifero per almeno un paio d'ore. Procedere nello stesso modo con l'altra parte dell'impasto.
• Tagliare il salame a fette di un cm scarso e sistemarle su una placca da forno rivestita con cartaforno.
• Cuocere in oven at 175 ° C for ten minutes.

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September 13, 2010 on the first day of school

Laura, Alex, Elena
Louis in first grade to fourth

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poured and bake? no .... much better than this!

I have a confession to make. I'm leaving a bit 'by far ...

In May, Louis made his first communion. We celebrated at home. the lunch I prepared myself. It was not just a chore. The problem was to choose the dishes you can cook in advance, so I could enjoy the day in the morning at best. All
organized, as I prepared the sweet shorts raspberry and lemon.
Ma .. because there is always a but ... Luigi, the day before the party: "Mom ... I thought that I would like the Sacher cake ... my favorite cake ... you can do?"
Aiutoooo !!!!!!!! A moment of panic took possession of me. A Sacher cake for 25 people is no joke, among others, all there is to be done ...

But now I came back to me and, not wanting to disappoint (Luigi has 9 years and the phase in which the mother knows and can do everything is already ending) my answer was "sure that we can prepare."
I gathered ideas ... a race to the supermarket and I caught on the fly 4 bags of "pay and bake" chocolate ... aperto le buste e... infornato.
Dopo 40 minuti ho sfornato una fantastica torta al cioccolato... soffice, umida al punto giusto e profumata.
Una volta raffreddata è stata camuffata. E voilà, una sacher torte. Per la gioia di Luigi.

Ed è stato un successone, e... mi hanno anche chiesto la ricetta...

Ho dovuto mentire, non potevo ammettere che non era farina del mio sacco!!! E poi mi scocciava perdere quell'aura che si è creata intorno a me... "non so come fai con 4 figli..." avrei perso credibilità... e poi mi sono intestardita... "DEVO trovare le dosi giuste!"

E' iniziata così la ricerca della ricetta perfetta, ma non era mai perfetta... fino ad oggi...
Ed here's to you ...

MY pour and bake
(even better than the original)

ingredients for a cake of 24 cm
55 g dark chocolate 70%

00 200 grams of flour 1 teaspoon baking soda

a pinch of salt 110 g butter 180 g sugar


2 eggs 120 ml milk 120 ml of boiling water

• Melt the chocolate and allow to cool.
• Sift flour with baking soda and salt.
• Cream butter and sugar, add eggs, one at a time, and beat with a long whip.
• Colare nell'impasto il cioccolato fuso, freddo e dopo il latte.
• Amalgamare, poco alla volta, la farina setacciata. Poi versare l'acqua bollente e mescolare fino a quando l'impasto risulta omogeneo e morbido.
• Versare nello stampo, preferibilmente a cerniera, foderato con cartaforno, e cuocere a 175°C per 30/40 minuti, controllando la cottura con lo stuzzicadenti.
• A cottura ultimata sfornare e lasciare raffreddare una decina di minuti nella teglia. Sformare e far raffreddare completamente su una gratella.

Buonissima con una spolverata di zucchero a velo, ma ottima anche farcita.

(2 maggio 2010 - First Communion Louis)

(the recipe of the cake has been interpreted freely by the book "cook looh and" tina davis)

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the gomasio ... Seasonings

The gomasio is a condiment made of two simple ingredients: sesame and salt.
Very tasty, has the property that adding salt to foods with little salt, besides being rich in important nutrients contained in sesame seeds. (Some more news here )
According to macrobiotic cooking also has healing properties.

Turn a plate of steamed vegetables o una pasta con olio in una portata veramente speciale.

Per i miei figli è una vera festa quando si mangiano patate bollite con un'abbondante spolverata di gomasio.

Si trova anche già pronto nei negozi di alimenti naturali, ma non ha niente a che vedere con quello preparato in casa.

GOMASIO
30 cucchiaini di semi di sesamo
1 cucchiaino di sale marino

• In un colino, sciacquare i semi di sesamo e scolarli bene. Trasferirli in un pentolino a fondo spesso e scaldare a fuoco medio/alto fino a quando comincia a scoppiettare. Abbassare la fiamma al minimo (meglio ancora con uno spartifiamma) e cuocere per circa 30 minuti. A questo punto verificare la Cooking crush a seed between your thumb and ring finger, if it crumbles add a teaspoon of salt and continue cooking for another 5 minutes (always at low heat).
• Transfer the seeds in a mortar and let stand for 10 minutes. (It would take a special earthenware mortar milled inside, but the classic mortar is fine). Crush using a pestle in a clockwise direction until about 70% of the seeds is reduced to dust.
• Store in an airtight glass jar, holds the nutrients for 4 / 5 days, but lasts a long time, but gradually loses its flavor.

(suggested by Serena, cousin macrobiotic)

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a very special meal at the end of a sorbet digestive ...

sage sorbet

ingredients
25 sage leaves freshly picked (not too large)
100 g sugar 300 g water

• Boil water and dissolve the sugar.
• Turn off the heat and put the sage leaves to infuse. Allow to cool.
• Strain the syrup, pour into ice cream and whip.
• Serve when ready.

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a fried egg? not really ....

Ingredients 100 gr whipping cream
10 grams of powdered sugar vanilla * 5

ripe apricots 3 tablespoons
granulated sugar 1 tablespoon water 2 tablespoons maraschino

Halve the apricots and remove the core.
In a pan put the granulated sugar with two tablespoons of water and a tablespoon of maraschino, turn the heat to low and place the halved apricots. Cover with a lid and cook until the apricots are soft but not pulped (about 10 minutes). Check frequently that the sugar candy, and with a spoon pour the sauce over apricots. Allow to cool.
Whip cream with icing sugar and place in pans 5 (a spoonful in each), or in a single dish. When will the cooling system on apricot cream and refrigerate.

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* vanilla icing sugar: I keep in a jar of sugar and add the zest of the vanilla bean after using the seeds.

(recipe tere)

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meatballs with curry sauce with a surprise chocolate meringues

ingredients for the meatballs:
18 quail eggs
300 grams of minced meat
100 grams of chopped ham

1 egg 2 tablespoons milk breadcrumbs


flour salt and pepper extra virgin olive oil


ingredients for the sauce:
1 / 2 onion

a knob of butter 2 teaspoons flour 1 cup vegetable broth

2 tablespoons cream

salt to taste curry quantity *

• Cook the quail eggs in boiling water for 3 minutes, let cool and peel them.
• Prepare meat mixture: Combine the meat with ham, egg, breadcrumbs, salt and pepper and add the milk to get the right consistency (that of the classic meatball).
• Take a pellet of dough (25/30 g) and coat the quail eggs.
• Flour the meatballs and cook in a pan with oil.
• For the sauce: finely chop the onion, add curry and cook (without letting it brown), over low heat in butter. Add flour and cook another minute. Add the vegetable broth and let thicken the sauce. Finally mix in the cream and salt.
  

* the amount of curry depends on your taste and the quality of the spice.

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ingredients

100 g egg whites 200 g sugar
70/80
grams of chocolate chips 1 / 2 vanilla bean, cocoa powder

• soda Whisk the egg whites with half the sugar.
• Combine with a spatula, top-down, gently the remaining sugar, the seeds of the vanilla and chocolate chips.
• Transfer the mixture into the sac-a-few and make some tufts on trays lined with cartaforno.
• Infornare a 100°C per 2/3 ore. Il tempo dipende dalla dimensione delle meringhe, io per sicurezza... assaggio!! Dopo la prima ora tengo il forno con un piccolissimo spiraglio, per far uscire l'umidità.
• quando si sforna, e le meringhe sono ancora calde, spolverare con cacao.
  

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chili con carne and beans teasers

I faglioli occhiolina sono una qualità di fagioli piccolissimi che non necessitano di essere messi a bagno in anticipo e cuociono in 30/40 minuti. Vanno cotti con poca acqua (se necessario si aggiunge in cottura) in a deep pan and narrow. The cooking must be on a low heat, preferably in a crock.

Ingredients 350 g lean veal 100 gr
teasers
beans 1 onion 1 pepper

100 grams of tomato sauce 1 clove garlic


pounds extra virgin olive oil salt to taste *

• Cook the beans.
• Coarsely chop the flesh of veal with a knife.
• Chop the onion, bell pepper and garlic.
• In a saucepan, soften the vegetables in two to three tablespoons of olive oil, add meat and brown.
• Add a dl of boiling water, tomato paste, chili dissolved in a little 'hot water and salt. Cover and cook over low heat one hour. Remove cover, add faglioli and cook for half an hour.

* of course the amount of weight used depends on your taste and the type of spice

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kisses peanut butter mashed lentils

Ingredients

180 gr 120 gr 00 flour

peanut butter 100 g soft butter 90 gr

brown sugar 100 g dark chocolate chopped

1 / 2 vanilla bean

1 / 2 teaspoon baking powder 1 pinch of salt

50 g dark chocolate to melt

• In a bowl, mix butter and sugar with a wooden spoon.
• Add peanut butter, the vanilla bean seeds and, little by little, the flour sifted with baking powder.
• At the end add the chopped chocolate.
• make balls from about 10 grams each and place them on baking sheet covered with cartaforno.
• Baking 190 ° C for 12/13 minutes.
• not remove the biscuits from the plate until completely cooled.
• Dissolve 50 grams (you only need even less) of chocolate cookies and match stuff.
  

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Serves 6

250 g red lentils 2 shallots, peeled

extra virgin olive oil 1 lt

vegetable stock salt and pepper

• Chop the shallots and simmer in 2 tablespoons of olive oil.
• Add the lentils and vegetable broth (preferably hot).
• Cook on low heat with lid for 30-40 minutes.
• blend, salt and pepper.
• Adjust with more broth to desired consistency.

I serve it piping hot with slices of focaccia with olives rolled in pan to make them crispy.

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the (almost) Good day starts in the morning ...

... Post a nostalgic forty!

When I was a child we ate a snack bread oil and salt, or bread and jam, or bread, butter and sugar, Nutella, or even the beaten egg, sometimes ... the brioscina packed that it could be the Buondì, the swivel or brioche ferrero.

(do not know if I remember well, but I was the only industrial pastries on the market)

Among le tre la mia preferita era il buondì.

Allora ci ho provato...

...ed ecco la ricetta del (quasi) buondì, un po' meno soffice, ma il sapore è proprio quello di una volta....

ingredienti

300 gr di farina di forza

75 gr di zucchero

2 cucchiaini di lievito di birra disidratato

2 uova

60 gr di burro fuso (raffreddato)

1 pizzico di sale

1/2 bacca di vaniglia

scorza di limone

30 gr di farina di mandorle

30 gr di farina Hazelnut

50 g sugar 1 egg white

granulated sugar

procedure

• Mix flour, sugar, baking powder, vanilla seeds and a sprinkling (not much) of lemon zest.
• Add eggs and begin to knead, add the cold butter and a pinch of salt, mix at least ten minutes.
• Place in a greased bowl, cover with plastic wrap and leave in refrigerator overnight.
• the morning, take the dough and spread it with a rolling pin to a thickness of 1 cm. Cut into rectangles with a sharp knife (I have made these little ones about 3x5), place them on a plate lined with cartaforno and let rise 3 hours.
• Prepare the icing: Mix the flour with the hazelnuts with almonds and sugar, add a little 'time for the whites, until a fairly thick glaze (if it is too soft slide from the surface of brioche) and , gently squeeze a bit 'on each candy bar, decorated with grain.
• Bake at 180 ° C for 10 minutes.

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carnival I worked for a week ....

... and here's the result!


the ladybird, the butterfly, the astronaut and the bat

front ...

... and back

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the sugar and marshes (PD)

Ingredients: 600 gr

strong flour 150 g sugar 100 grams of warm water

100 grams of 50 grams of milk

butter 50 g peanut oil

2 eggs 1 / 2 cube fresh yeast
1 / 2 vanilla bean (seeds only)
a sprinkling of grated imone
a pinch of salt icing sugar

• In a bowl dissolve yeast in warm water with a teaspoon of sugar. Let stand until it has a nice foam.
• With the fermented liquid and a little 'flour (about 100 grams) to make a soft dough and rest half an hour.
• Beat eggs with sugar, salt, vanilla seeds and lemon zest. In the basket of the PD
• put the remaining flour, the dough ball levitated, the mixture of eggs, softened butter and olive oil. + Set the dough rise (depending on dough, which lasted one hour and thirty minutes). A function
• completed take the dough and make balls (walnut size). Arrange well apart on baking sheet and let rest 10 minutes. make a hole in the center with your finger. 30/40 rise 'in the oven. A rising
• finished dusting with icing sugar and bake 10 minutes at 200 ° C.
• Sprinkle, still warm with powdered sugar.

(recipe paola lizzari-view here - adapted by me for the PD)