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Maltagliati, RABBIT AND PRIORITIES '

Monday, the house is, as usual, back from a weekend commitments, friends and children of friends who are running around the rooms. The mountain of clothes to be ironed requires hours and hours of work, the week promises to be busy. I must, absolutely must make a good housewife. I must, absolutely must avoid turning on the PC, the hours that separate me from the tourbillon the afternoon you can really make a lot of good ....

I think if I were to someday go on a diet would not make it, are not determined on the waivers.

pc And so I turn it on. Not only that, I realize that time to confirm my attendance at lla single combat Menu Turistico is not much. It 's a perfect day. I have plenty of time to prepare the rabbit cacciatore MT Challenge. I follow the recipe Ginestra, but I want to do it my way ....

Maltagliati BUCKWHEAT

ragout rabbit cacciatore

For maltagliati

350 g buckwheat flour stone-ground flour 100 g 00

water

for rabbit sauce

the marinade:

a bottle of Cabernet Sauvignon (recovery always advanced from the wine debauchery of the weekend)

a shallot onion

a garlic rosemary

three leaves bay myrtle

Provencal herbs

half rabbit washed, cleaned and cut into pieces

sauce

two or three tablespoons of oil

rabbit marinated

three (or more) ladles marinade

a teaspoon of tomato paste

a bottle of tomato sauce olives

salt

mid-morning start to marinate the rabbit with the wine, shallot and onion coarsely chopped, garlic, herbs, close the pot and put it on the balcony, so it's cold! While the rabbit is relaxing in its marinade, I trial with maltagliati .

In a large bowl the flours have available and begin to pour ' water, a little' and paste, a little ' and mix. I can not tell how much water, are not so scientific, but enough to have eye: When the dough is elastic but not sticky dough is ready.

On a floured rolling pin to work start: apply a thickness of about a few mm, and cutting. I chose not to maltagliati case, my experience in the fresh pasta is in its infancy, and my proverbial precision ....

maltagliati Two trays are ready for the sauce, but the commitments of the day surrounded him. Step to do more and to refer the whole afternoon.

Late evening, while waiting for James and shower training ends, I begin to prepare the rabbit.

Heats casserole two or three tablespoons of oil, then join the rabbit. I do cook well, then add the marinade and olives. Cover and leave to simmer for about twenty minutes. The cover off, get up the flame, add a teaspoon of concentrate, a pinch of salt and let dry a bit 'marinade.

Here, rabbit cacciatore could be ready, ma io voglio il sugo. Lascio raffreddare il tutto, prendo i pezzi di carne e li disosso. (attenzione agli ossicini!!) Trito velocemente  e a intermittenza (la carne non deve essere spappolata) il coniglio, lo trasferisco nuovamente in casseruola, aggiungo la passata e rimetto sul fuoco. Il tempo che l'acqua cominci a bollire e posso spegnere il sugo, manca solo da cuocere i maltagliati e da condirli. 

E da stirare, mettere in ordine le camere dei bimbi, spazzare, lavare i pavimenti e gli armadietti della cucina...........

Le Roi Air Compressor Parts

POLENTA AND BISCUITS, EXPERIENCE WITH CORN AND MARANO

Ce l'ho fatta, tra tutta questa pioggia sono riuscita a captare the meager sunlight, the only two days of light that warms the heart to photograph them. And yes, why come back from Golosaria with my package of delicacies I could not help but begin to taste. The cake is not even the Mandarin term for the photo, and in fact I only put the box, but that wheat flour corn "Marano" stone ground could not wait.

And with it the famous salted butter Fiandino ...
Before you try the polenta does not mix (I did a taste tasting on site), I thought I groped for something going on in my head forever. Will my origins ranging from Piedmont and Lombardy but the biscuits of corn I always liked. So I tried. The man who made me try polenta, who showed me these small panicles and orange, also gave me a tip: go and see on our site, my wife put a lot of recipes.

BISCUITS the polenta cornmeal Marano (freely adapted from the recipe site)

(my edits in italics)

200 g corn flour marano

100 g flour 00

1 / 2 packet of cream of tartar (the site indicates yeast)

teaspoonful of baking

60 g sugar cane

90 g unsalted butter Fiandrino

30 g almond flour

6 tablespoons milk

In a bowl put flour, sugar, baking powder and baking soda. At the center and add the melted butter 6 tablespoons milk, stirring. You should get un'impasto like the pasta pastry (you can do it in the food, but then you have to give a general mixed by hand, I have done so).

Roll out the dough and cut shapes. Arrange on baking tray and bake for 12 minutes at 180 degrees, or until you see the edges of the cookies brown.

Let cool and enjoy them, I like a lot.

I tried them with cream of almonds and honey bought in a bio in Sardinia. They have a very rustic taste, my kids do not love them to distraction, in return, the great grandson who came to see me, he's went with an escort and giving compliments.

but next time .... polenta!

* marano corn is a type of corn grown in the area of \u200b\u200bthe early '900 Marano Vicentino. It 's a non-hybrid varieties, local. It is characterized by an ear and tapering smaller than normal maize and beans are a bright orange. I bought myself the flour is grown in Monferrato, is stone ground and is full. Also try to go see the site of the consortium for the protection of corn marano , there is even a party for the harvest!

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Golosaria GIALLOZAFFERANO .... that hard life, her husband says .... ZUCCHINI

are slow to act, you should know this, but I still very two experiences to tell.
The point is that they are too caught up in the special Christmas Blogmamma (by the way, if you report me from chores and recipe that I could put me a signal) and when I can take possession of pc , disputed item in the house as children and now her husband (his passion is Anobii), after having fulfilled the duty, I want to write ...



But I could not fail to mention two events that I attended recently: Golosaria and Evening in yellow writing Giallozafferano.

Golosaria . I decided to turn to go quiet on Monday, one day when I'm free until mid-afternoon. And I have done more, I enrolled in the workshop held by the coffee Maurizio Santin, with the intervention of famous father and the collaboration of coffee Milani. I grabbed a few secrets of the master pastry chef, a flood of words and passion, I tasted its delicious coffee together, I looked kidnapped his moves and I stopped in front of the humility of the famous father who spoke briefly in its history.
Mauritius, the new, the creativity and the boldness of the young generation. Ezio, tradition, strength and practicality. The stairs Golosaria I met him, he also like me to look at the stands of exhibitors. And I launched, I greeted him that I thought I had to do with a star and instead I met a man and his passion. He looked at me with that look white in the age of seventy who said that having fun again and I said, " this is a compliment to me .

Then each in his own way, mine was slow to focus in front of people and goods, a taste here and there and give some delicacy. I left the sliding door of the hotel carica di sacchetti (uno ovviamente ha ceduto proprio davanti a un capanello di uomini che si sono prodigati in gesti di cavalleria), ora mi gusto un po' per volta i miei acquisti (nei prossimi post una ricetta con uno di questi).


 
Anche Babs c'è stata, ma purtroppo non siamo riuscite a incrociarci (giorni diversi), guardate le sue foto e vi farete un'idea....

 E veniamo a venerdì , prima uscita da blogger !!! Appuntamento nella redazione di GialloZafferano per una serata di cucina e chiacchiere. Arrivo ovviamente in ritardo (figli in soiree and means to settle a bit 'slow), there are almost all. By cautious and a little 'excited. But the smile of one of the girls of writing puts me at ease immediately.
munisco me a name card, apron and recipe and peek in the kitchen . Work has already begun, the stew with cous cous, one of the dishes in the program, requires a slow preparation. Cooking! The dream of every one of us, as big as my basement full of tools, spices and household appliances. There
alternates between table and hall, where a table set before us and where there are comfort items such as freshly baked focaccia with rosemary and aperitifs. We talk, we are told, is the peer recipes, it tastes (the chocolate cream pie, which by then has become a soft heart has been appreciated a lot!), Discussing cuisine and techniques.
it's time for dinner and we are ready to taste the dishes together. The talk continues.
Sonia , the hostess was able to put everyone at ease, he hit his spontaneity and brightness. The heat that is noticed according to the office, rather than an office that looks like a house, in my opinion is given by the character of this woman, who manages to be simple and to the hand so that you seem to be talking to her friend for some time.



I have dwelt too much, I end up with menu.

• eggplant caviar (it happened to me!)

• bruschetta with tomatoes and mushrooms

• felafel

• pasta with saffron cream, zucchini and toasted pine nuts

• risotto at Monza (saffron and sausage)

• cous cous with spicy turkey and vegetable stew

• chocolate cake with orange cream and soft heart

• tiramisu (made by Sonia)

I had my camera, but I wanted to enjoy the evening .... that's who he spignattato with me.

Alice Food Couture
Sos Cecilia Elena Torta
Notticreative
ELISA Revue Gourmet
Gaia shakeandbake
Alessia of thyme and marjoram
Lucia ticucincosì
Manuel of Labna
Matthew Salt and Sugar
Stefy's sweet but not too
Sibylla Easy to eat

Many thanks to the team of GialloZafferano, the next!

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STILL, STILL CREAM

I tried I thrill of the basket of peasant . In my house tomato sauce comes once a year in early November, a bed that feeds many families directly from Puglia and a farming community that grows organically since the 70 . Times change and to be able to add any entry that these days will not hurt, the young company to have thought vegetable crates at home. And since the burden of sauce was already planned, along with the cans we brought home a beautiful box tomatoes, zucchini, fennel, tops turnip.

But family courgettes are not loved, you know. I had, as usual, disguised. I had just bought some ' of cottage cheese, Sardinian (the supermarket next to the school of my children is very good!) And I was reminded of when I had only put together a bit' of courgettes and ricotta for a pasta sauce that's so small brush at home in no time. Now
not eat anymore, but as the cream dip this summer ... maybe .....

FUSILLI ZUCCHINI AND PESTO RICOTTA for children raised

medium zucchini 4 small

100 g ricotta

the garden herbs (basil, parsley, chives, marjoram, mint and arugula)

extra virgin olive oil

salt 400 g fusilli

some cherry tomatoes

After putting to boil water, I washed and cut the zucchini, I put in a blender along with the ricotta, herb garden ( the last leaves of basil, saved from a plague of snails, bleahhhh), I softened with oil and seasoned with a bit 'of salt. I have driven the mixer until I got a fairly homogeneous cream.

Drain the pasta, I seasoned with pesto, previously diluted with water and cooking with some cherry tomatoes. And this time the green sauce was preferred to the tomato ... just as the summer dip made with feta.

this sauce would also add to the list of Maetta and already you point out that there are also others that are all the rage in my house and returning useful when I want to get rid of those scraps of cheese after carousing with Friends no longer touches ....

rocket pesto beginning


radicchio and cream cheese dip

the zucchini, the brother of this pesto

Hello everyone!

PS: a few days you will find some of my simple recipe suitable for children also g-web