The summer bruschetta

Ingredients for 4 people

For the bruschetta with goat cheese and peppers:
1 yellow bell pepper
1 red pepper
1 clove of garlic
1 tsp balsamic vinegar
2 fresh goats
Salt
Extra virgin olive oil
Coarsely chopped parsley

For the bruschetta with Zucchini and Parmesan cheese:
3 small Zucchini and keep
Half a clove of garlic
Juice of half lemon
Lemon zest
Salt and black pepper
Parmesan Reggiano
Good quality balsamic vinegar

   Heat the oven to 200 degrees and, once the temperature bake the peppers that you rolled up in tinfoil on the plate.
Passed at least 20 minutes, when you will find that the texture of the package failed, draw them out of the oven and let cool.Once cold skin, give them cut into very thin slices and put them in a bowl in which you will add the finely chopped garlic, balsamic vinegar, parsley, oil and salt.
If you can, leave a little seasoning that produced water during cooking, dar pi flavor to your bruschetta.Sugared or salted almonds bread that you prefer (if you want some advice, better than cooked or baked at legna!) and spread liberally the goats.
   Also laid on bruschetta and peppers sprinkled with parsley.To prepare the bruschetta with Zucchini will instead cut in small dice the zucchini, grated rind of half a lemon and put it in a bowl with Zucchini, add the juice, finely chopped garlic and let marinate adding extra virgin olive oil, salt and black pepper.Sugared or salted almonds and get the bread courgette sauce, add a layer of Parmesan cheese and a few drops of balsamic vinegar of good quality.

The Sesame crackers

Ingredients for 30/40 crackers:
170 gr. flour type 0
3 tbsp sesame seeds
1 egg white
20 gr. butter
20 ml. olive oil
1 lemon
15 gr. chopped fresh thyme
60 ml water cooled with ice cube
Salt and pepper

   In a bowl, put the flour with the zest of a lemon grated finely, add the thyme, salt and pepper, a little more that you like, 2 tablespoons of Sesame, and mix the ingredients.
Add the olive oil and butter and started to work with your hands along with the other ingredients.Once you have a dough similar in consistency to breadcrumbs, unite water.
On a pastry Board start to knead until the whole thing won't be homogeneous and firms.
   With a rolling pin roll out the dough with a very thin sheet and then, with a circular or a mold with cookies (what I used) with a diameter of approximately 5 cm, cut the crackers.Heat the oven to 200 degrees and, at the same time, roll out the crackers on a baking sheet with parchment paper.
Spennellateli with the white of an egg and sprinkle with the Sesame remaining Bake and cook until they are golden.
Remove from oven and let cool on a cold surface (such as marble or stainless) better still on a grid.

The monkfish soup

Ingredients for 4 people:
700 gr. of monkfish
1 medium sized onion
1 carrot
1 stem of celery
300 gr. peeled tomatoes
30 gr. dried mushrooms
Parsley
Bread
Extra virgin olive oil
Salt

   Chop all vegetables making them immediately then wither in a crock with a rather high abundant oil Fund, if you don't have the crock pot used a normal pot. Clean code monkfish or anglerfish and cut the flesh into small pieces.
Saute with vegetables, mushrooms and sprayed lightly with dry white wine.
At this point add the tomatoes and cook until they are destroyed.Adjust salt and add about six ladles of boiling salted water.
You can also add the water where the mushrooms were soaking in doing it for attention to pass it before in a strainer because the Earth is found in mushrooms typically settles on the bottom of the bowl.
   Cook over medium heat for about twenty minutes with a lid.When the anglerfish (monkfish) will be ready and the liquid will be a bit withdrawn, you can turn it off and let it sit for about 10 minutes.
Meanwhile sugared or salted almonds and lightly wipe the stain off the bread with garlic, place the slices in the bowl and cover with pieces of fish and the broth, exactly like a classic soup.
Sprinkle with chopped parsley, add a little olive oil and serve.

The Greek shortbread

Ingredients for 12 cookies:
125 gr. butter
100 gr. icing sugar
2 egg yolks
1 coffee cup of warm milk
100 gr. chopped toasted hazelnuts
1 vial of vanilla essence
1 teaspoon baking powder
1 tablespoon brandy
330 gr. flour type 00
Icing sugar to cover

   Work with an electric mixer on low intensity butter with icing sugar.
When you've got a pretty frothy cream and everything is well-blended add the brandy and egg yolks.
Continue to work with the whip and add the essence of vanilla.At this point you turn on the oven to 180 degrees and continue with the preparation of the cookies by combining crushed Roasted Hazelnuts (I chose those IGP Giffoni) and flour, taking care of setacciarla.
Transferred everything in a bowl bigger and knead by hand trying not to work the dough.
Add the teaspoon of baking powder and joined the small cup of milk to help.Once you have a smooth, take two spoons and a slight, mezzaluna that schiaccerete put twelve sickle blades on a baking tray with parchment paper special previously and cook for 25 minutes.Once cooled, dust off your cookies with powdered sugar.

The crostini di mare

Ingredients for 12 or 15 croutons:
100 gr. shelled shrimp
100 gr. squid
60 gr. shelled clam chowder
1 clove of garlic
1 thin green pepper
Salt
Extra virgin olive oil
1 dash of dry white wine
Chopped parsley

   If you use fresh fish for us getting better, shelled shrimps and squid, as with the other Croutons, mince finely and put them in a bowl.
Shelled clams that have opened with water and salt in a pot and some stay open lasciatene instead with the shell.
Keep aside a ladle or two of cooking water of clams, taking care to filter it with a strainer or cheesecloth to ensure that there is sand in what you will.At the same time prepare a base of olive oil in a frying pan, chopped garlic and cut by a beautiful green pepper a thin thin.
   To fire off add all molluscs and crustaceans, Cook over medium heat for 3 or 4 minutes by adjusting and, when salt water fish withdraws, add a dash of white wine, turn up the heat and steam.At this point add a ladle of cooking water of clams and flame, rather high make withdraw at least half (pass 3 or 4 others).
The seasoning that you obtained should be a little liquid.On a wire rack then roast the slices of bread, if you don't, use of bread, give it a strofinatina with fresh garlic and, in a small dish served with croutons sughino fish that you prepared.
Sprinkle with chopped parsley.

The soup of tomatoes and Basil (cold soup)

Ingredients for 4/6 persons:
1 kg. by ben ripe tomatoes
1 small red onion of Tropea
1 stem of celery
3 cloves of garlic
2 Bay leaves
1 sprig of fresh thyme
1chiodo clove
10 12 fresh basil leaves
2 Tablespoons extra-virgin olive oil
Sour cream to taste
Sea salt to taste
Grinding black pepper

   First press in the onion the clove and put it in a pot with tomatoes well washed, chopped and crushed garlic, chopped celery, well, olive oil, the sprig of thyme, Bay leaves, salt and water 50 cl.
Cover with a lid and cook on high flame until it all comes to a boil.
At this point you can remove the lid and lower the flame and simmer over low heat for about 20 minutes.Switch off, remove the onion, thyme and Bay leaves and let cool in a soup tureen.
   Wash the Basil and spezzettatelo, wipe it with your hands (if the cut with the knife becomes black, some bit of irregular leaf Basil strips not black!), then add the sour cream to your liking.
Once cooled the soup, join the Basil.

Serve cold soup by adding some toast and olive oil.

The Greek Salad (recipe)

Ingredients for 6 people:
tomato for 1 person
1 red onion (Tropea)
2 cucumbers rather large
1 bunch of radishes
1 Pack feta
200 gr. olive Kelemata
Extra virgin olive oil
Dried oregano

   Prepared salad tomatoes cut into slices, then add the sliced onion ring-extra fine, olives, cucumbers, cut into or peeled washer without being deprived of the seeds.
Cut the radishes and finally crumble the feta cheese on salad, then seasoned with olive oil, a spoonful of vinegar and salt.
Sprinkled with dried oregano. If you like, you can add freshly ground black pepper.

Croutons marinari

Ingredients for 4 people:
100 gr. clean squid
150 gr. shrimp
1 egg
Half a clove of garlic
2 tablespoons breadcrumbs
Chopped parsley
5 or 6 tablespoons of extra virgin olive oil
Salt and pepper
White wine

   After cleaning the squids and depriving them of the inside of the skin, do the same with shrimp sguscerete.Finely mince them when ready, cutting it to pieces.
Put them in a stewing pot with egg, half a clove of garlic and chopped parsley.
Mix everything by adding oil in abundance, about six tablespoons, add salt and pepper and thickened with a couple of tablespoons of breadcrumbs. Cut twelve slices of bread for toasts (roasted or baguette), spread the chopped fish, above each Crouton and add a drop of oil.
Bake in oven for 12 minutes at 180 degrees (if you have a ventilated oven) or 15 18 minutes if you own a traditional oven.
Before serving sprinkle your seafaring crostini with parsley.

Chicken rolls

Ingredients for 12 rolls:
3 sovracosce of chicken
4 sheets of Filo dough
40 gr. butter
1 small onion
1 clove of garlic
1 tablespoon of flour
1 egg
20 gr. grated Parmesan cheese
25 gr. with breadcrumbs
100 ml milk
100 ml of broth
1 teaspoon fresh thyme
1 pinch of Marjoram
50 gr. melted butter
Salt and pepper

   This recipe is simple but requires a bit of time to prepare. Do so in the best possible way by heating the oven and bake the 3 sovracosce some time before, add Rosemary and salt only, do not use oil.While the Chicken Bake for about 15 minutes, you can prepare the sauce that serve for the filling of chicken rolls along.
Finely chop the onion and cook in a little butter for about 10 minutes on very low heat.
   Once ready, add the garlic and having beaten another minute.
Remove from skillet and fire off, add a tablespoon of flour. Mix well, turn the low heat and slowly add the broth and milk.Turn up to bring to the boil, when you will get a scented onion sauce that you can add a little salt and black pepper.
Turn off the fire and cooked the chicken skin and depriving sfilettandolo, cut into small pieces, rather small meat and put it in the sauce pan and cook on high heat for two or three minutes add the parmesan and breadcrumbs.
   Try to adjust salt and pepper and let cool.When the mixture will cool add egg little banged and prepare the phyllo. Bring the oven to 200 degrees and continue with the preparation of rolls.
Cut a piece in three parts, each rectangle will serve to make a roll.
Place a tablespoon of filling from the side and approached the pi narrow edges, then brush abundantly with the melted butter the inside of the sheet and then rotolatelo on itself until the end of the sheet (see photo).
Once you have the inoltino spennellatelo further with butter and put it on the plate lined with paper baking.Prepare your rolls and cook for 10 minutes at 200 degrees oven ventilated or 15 minutes in the oven.

The cottage cheese pies

Ingredients for pudding: 4
400 gr. sheep's ricotta
1 egg
3 teaspoons grated Parmesan cheese
Basil
1 ground white pepper, if you want to
Extra virgin olive oil
Small half an onion of Tropea
3 tomatoes

   Heat the oven to 180 degrees and, at the same time, prepare the sauce for the spormatini cut into small pieces and ripe red tomatoes spremendone the seeds.
Chopped shallot also half of Tropea (ideal because really sweet!) and prepared a generous fund of extra virgin olive oil.Place tomatoes and onions in the Pan, add a pinch of salt and bake for 10 minutes rest. Cooked add Basil and let cool. Blend it all up to make a gravy sauce.At this point, put the ricotta cheese of sheep in a large bowl and add all remaining ingredients, namely: Parmesan cheese, salt and egg.
If you like you can give a ground white pepper (honestly I prefer not to add more ...), stir until you get a homogeneous mixture, grease oil stencils from muffin and bake for about 10 minutes.
   If you have any stencils will not silicone do nothing if you don't bake!After baking, let cool your pudding and serve with tomato sauce and a few Parmesan shavings.

The cannoli in Greek

Ingredients for cannoli: 9
1 lemon
350 ml. semi-skimmed milk
80 gr. semolina
60 gr. rice flour or frumina
70 gr. sugar
2 eggs (egg yolks 1 2)
1 tablespoon oil
1 pack of 6 sheets of Filo dough
30 gr. butter
1 vial small vanilla aroma

   With a potato peeler remove lemon peel 4 spezzetti length 4 or 5 cm. Place them in a pot where you will put the milk.
With a wooden spoon stir milk (low heat) until you come to a boil, then put a lid and continue cooking for another 10 minutes without turning.
When the milk will be ready, remove the peel and let it cool in a Cup.In a bowl rather high beat with a whisk to lowest speed rice flour or frumina with semolina, sugar and two eggs which would deprive of egg white.
Add, always continuing to beat the mixture, milk and blended everything once, put in a saucepan.
Cook turning with a whisk until it thickens.
   Used at this point a wooden spoon to make everything like a rather dense cream.
For instance, the density ? of your cream should be at the end of cooking as a sort of polenta.
Incorporated the aroma of vanilla (1 vial) and cover with paper film for not far form the crust on the surface of the cream layer pi.Take the sheets of Filo dough and cut into three pieces for the lengthwise, emulsified 30 grams melted butter with a tablespoon of olive oil and start spennellando a piece of Filo dough.
   Once brush with butter and oil, place on top of another and the two cm part.
Put on a sheet of thick cream spoon and close slightly edges, so as not to let out the cream during cooking, rolled until Filo not salder in the final thanks to butter.Take nine rolls and put them in the oven at 180 degrees for 20 minutes without ventilation.
Before you bake with the remaining butter onto the outside of your rolls Served sprinkle with powdered sugar and cinnamon.

Vegetarian couscous with tofu

Ingredients for 4 people:
1 red onion of Tropea-sized
2 carrots
1 not very large green bell pepper
1 Aubergine
2 Zucchini
1 ripe tomato
Medium white celery
400 gr. tofu
Half a teaspoon of cumin
Half teaspoon turmeric
Half teaspoon sweet paprika
Half a teaspoon powdered ginger
1 tablespoon tomato paste
Pepper Cous Cous
Extra virgin olive oil

   Cut all vegetables patiently to rather small pieces, put them in a pot with a rather generous oil fund. Saute vegetables with salt and salt them and turn it from time to time to prevent them from sticking to the bottom.
After about twenty minutes to add all the spices, tomato paste and a few ladles of water, continue with firing at very low heat until the water will partly evaporated.Remember to let the dressing remains rather fluid for couscous absorbs much gravy, otherwise you risk ritrovarvelo too dry.
In a pan prepared a bottom oil and saute the chopped tofu cubes, after about 4 minutes add the tofu a few ladles of condiment of cous cous and continue cooking for another 5 minutes.Prepare your couscous in a pot and serve with tofu and vegetable toppings.

The Patties

   Perhaps, what I have prepared the European version, the differences lie mainly in rose water, which is used by many but not all, and in the choice of nuts that may vary from Walnut hazelnut almond to finally arrive.Not a cima in the preparation of biscuits, a little ' derives from the fact that I prefer in general the cakes but this time I assure you it was a revelation!
What I can never fully cooking to guess, for a cookie must be perfect, otherwise becomes (as you well know who I know ...) pretty hard ...But from now on will tell everyone that my Patties were perfect, so perfect to be gone within a few hours.
Finally will bring a different sweet parties for adults and children which usually carry all the same things!The only drawback? They are too good and nothing diet ... Sob!

The lentil and tomato

Ingredients for 4 people:
300 gr. lentil
1 large onion of Tropea rather
1 clove of garlic
70 ml. extra virgin olive oil
40 ml. tomato sauce
30 gr. of tomato paste
1 Lt. of water
1 bay leaf
1 teaspoon fresh thyme
Chilli
Salt
Black pepper to taste

   Start off by dicing finely onion and garlic, once performed this operation you can prepare a generous fund of oil in a saucepan.Let onion and garlic drying area for about 10 minutes over a low heat. In the case begin to Brown, add a tablespoon of water.United Fund lentils. I personally have used lentils of Castelluccio of Norcia, very comfortable because being smaller cooks faster and have a peculiar taste.Add the tomato sauce and concentrated, let Cook for two or three minutes and add water. Add salt and cook with the lid for about 20 minutes add the bay leaf.If you like spicy dried chili, add. Before serving the dish, eliminated the Laurel leaf and chopped the teaspoon fresh thyme to add a spicy note to the dish.

The sauté celeriac and chickpeas

Ingredients for 4 people:
2 celeriac medium (150-200 gr. each)
1 red pepper
1 box of chickpea in jar
1 clove of garlic
To taste olive oil
Salt
Black pepper to taste

For the blend of spices:
1 tsp coriander powder
Half a teaspoon of ginger
Half a teaspoon of cumin powder
1 tsp turmeric powder
1 teaspoon sweet paprika

   Generally better use pans or similar as the wok for making vegetable saut for cooking vegetables very quickly, make it crispy but not bake too, so as to avoid losing all the nutrients.Take the celery and, after they have been peeled, cut into small cubes, heat 3 tablespoons oil in wok and saltatevi your cubes for 4 or 5 minutes with a clove of garlic chopped large.
   Add a little black pepper l to l, and later merged with the celery sizzling also the can of chickpeas that you previously drained and rinsed.Keep jumping vegetables wok and add a little pepper cut into small pieces.
It is important that you are rather old to find otherwise the pepper still raw while other vegetables will have already finished cooking.Add half a glass of water, salt and spices, then continue to jump the vegetables for another 8-10 minutes.
When the water will completely absorbed and celery are crunchy, your dish will be ready. Served with a little dusting of parsley.

Lemon Marmalade

   How to prepare Although it may seem difficult, in fact the lemon jam very simple to prepare. First clean the lemons and make them stay in boiling water for at least 30 minutes. The water should just cover the lemons. At this point remove lemons and let them cool and then chop the pulp sbucciateli. With the fate of half a lemon peel of thin strips long and not more than 2 centimeters. Place the chopped flesh, the strips of Peel and sugar in water and cook remained for at least 40 minutes or until the lemon jam.

Zucchini in olive oil preserves

Ingredients • 3 kg Zucchini
• 2 l red wine vinegar
• 2 l water
• 2 fresh hot peppers in slices
• 2 heads of garlic sliced
• 200 g desalted anchovies in salt
• disliscate and cut into small pieces
• 1 large jar of pickled capers
• 1 small bunch fresh Sage julienne 1 sprig of fresh mint reduced julienne
• coarse salt
• olive oil to preserve

   Wash the zucchini and cut them into slices not too thin.

Put on the fire in a large pot of vinegar 1 l, 1 l of water and a handful of salt.

When taking a boil add the zucchini, cover and let simmer for 15 minutes to boil over.

Drain and put them under weight for half a day.

Then put them in a salad bowl, add all odors previously prepared and chopped and stir well.

Zucchini should be put in cos seasoned jars, pressing well, add the oil, and close the jars.

Beef salad

   How to prepare Finely chop the parsley and onion.
Remove the fat from the meat and Cut into very thin slices and arrange on a plate.
At this point the meat with salt and pepper, lay eggs boiled sliced very thin, and sprinkle the chopped parsley and scallions.
prepare a sauce with olive oil and a little vinegar and pour over the meat.
Beef salad ready!

Salad of Oranges

Ingredients • 4 Oranges
• 1 Onion
• 12 stoned black olives
• 1 lemon
• olive oil
• Salt
• Pepper
• parsley 
   Salad of oranges a recipe typical of Sicily and therefore must be prepared strictly with oranges "sanguinelle" of this beautiful region.
Excellent both in winter and summer salad of oranges a highly palatable to those recipes with a scorching heat with a cool killer.
   Said that the Sicilian oranges should be, the first thing to do to start preparing the salad of oranges to chop the olives together with spring onion and parsley, then adding lemon juice, salt, pepper and olive oil prepared a species you bashed taking care to mix everything well.
Oranges are cut into slices and cutlery, dishes for each slice of Orange will go to lay back a little bashed prepared earlier.
   Salad of oranges, but to give you that particular taste it must rest on oranges thrown for at least 15 minutes.
Many are skeptical about this recipe, actually once proven, the salad of oranges will become a pleasant habit, excellent both as unique as an appetizer dish even better as an accompaniment to pork.

PEAR salad with Balsamic Vinegar

   How to prepare first prepare a sauce with olive oil, salt, pepper and balsamic vinegar.
Pears, peeled and cut into strips, as well as the celery.
Arrange the pears on a plate to create a "bed" on which to place the celery.
Drizzle with the salina prepared earlier.

Lemon Salad

   How to prepare Simple to prepare and also fast enough, this salad with lemon what to do strictly with Sicilian lemons or Sorrento, Procida and Ischia.
Lemon Salad contains fewer calories, rich in vitamins and excellent both that as an accompaniment to meat or fish.
   First Peel the lemons doing a lot of attention to not stay white skin.
Once peeled as it should, cut into slices and posateli on a tray, add olive oil, salt and parsley.
Before serving, let stand the lemon salad for at least a dozen minutes.

Beans salad

   How to prepare Although the Bean Salad at first glance it might seem a simple dish to prepare, however, made major attention and leave to soak the beans overnight prior to preparation.
Cook the beans in water with a bay leaf.
When cooked, drain and add the peppers cut into strips and diced peppers.
Finally, a sauce made with oil, vinegar, salt and pepper and add the creme.
To enjoy the Bean Salad the better it would be good to be at least a couple of hours in the refrigerator.

Asparagus Salad

   How to prepare Remove the white asparagus and cut them into pieces of a couple of cm.
Cook steamed and remove them when they are still a little crunchy. Let them cool.
Chop anchovies with parsley, add the lemon juice and olive oil (enough).
Add the asparagus and sauce all on a serving dish.
Refrigerate and serve the next day at room temperature.

Russian Salad

   How to prepare The Russian salad dish that is served cold, it strictly as a starter and as a side dish.
The origins of Russian salad to date from the 1800s, the met was conceived in the Hermitage restaurant in Moscow by French chef Olivier and despite today's version differs significantly from that of the era, however, attributed its origin to it.
Before you begin preparing the salad well washed carrots and potatoes, cut all cubes and cook with peas in salt water. Do a lot of attention to cooking, under 6 minutes should be enough anyway that the vegetables are very crisp.
   While you prepare vegetables prepared also boiled eggs, making them cook in boiling water for about 10 minutes or finch will not be boiled.
If you want to give a shape to the Russian salad, take one print at your leisure and enjoy the mixture that you get by mixing carrots, potatoes, peas, cucumbers, mayonnaise and cut before preparing the mixture are expecting that the vegetables have cooled.
   The Russian salad is taking shape, the last thing to do at this point, decorate it with slices of egg soda, olives, capers and of course lots of imagination.
Before serving, the Russian salad should be left to rest in the fridge for at least a couple of hours in gustarvela ad, then you can so that you prefer, it recommends not to overdo it as if eaten in abundance may be disgusting.
   The curious will know that in Russia, the Russian salad Salad Oliver call (for the inventor's name) or salad (to the origins of the inventor).

Sea salad

Ingredients • 200 g shrimp
• 250 g squid
• 250 g squid
• a handful of mussels
• 150 g peas
• 15 green olives
• 20 capers
• parsley
• fresh or a mayonnaise jar  
    Cut the squids into pieces and boil them in salted water with vinegar.
Open fire live mussels and set aside the molluscs.
Boil the peas and shrimp, possibly steam.
Coarsely chop the olives and capers.
Let cool, then mix with mayonnaise and regular salt.
Add the chopped parsley and, at the time of serving decorate the platter or bowl with sprigs of fresh parsley.

Swordfish with Mint

Ingredients • 800 g sliced swordfish
• 2 cloves of garlic
• breadcrumbs
• oil
• white vinegar
• fresh mint leaves
• Salt 

    Rub the slices of fish with the garlic, season with salt and place in breadcrumbs, pressing ok to adhere, as you don't use the egg.
FRY in hot oil, drain and cool.
Put them in a dish, sprinkle with a little vinegar and spezzettarvi above the mint leaves.
Let stand for half an hour before serving.

Mint liquer

Ingredients • 300 g alcohol
• 2 punches of peppermint leaves fresh mint
• 200 ml water
• 200 g sugar 
  How to prepare soak the leaves in alcohol for 5 days, stirring occasionally. Then filter.
Boil water with the sugar and blend it, to cool, alcohol.
Bottle in dark glass bottles and possibly to rest 10-15 days before.

Peach wine

How to prepare Put the leaves well cleaned in a one-litre albanella, add sugar and filled with wine.

Close the jar and allow to macerate for a month in place at room temperature (not in the cellar or al fresco), then filter and bottle.

The liqueur can be drunk immediately after filtering.
Great summer after lunch, having kept in the fridge, because a digestive aid.

Nettle liquor

Ingredients • 40 florets of nettle leaves
• 5 leaves of mint
• 1 litre of alcohol
• 1 litre of water
• 700 grams of sugar  
   How to prepare macerate for 8 days in a glass container hermetically nettle leaves and mint with alcohol.
After this time, boil a liter of water with sugar, just ready and pouring with heart prepared previously put to soak, mix well, filter and bottle.
You get two litres of liquor.

Bicerin in Turin

Ingredients • 250 g cocoa powder
• power-sugar
• 2 liter whole milk
• 150 g dark chocolate or hazelnut chocolate in Tablet
• half-liter alcohol 
   How to prepare Mix without lumps with cocoa milk and sugar.
To warm up by adding the chopped chocolate, always stirring, and brought to a boil and boil for 15 minutes.
Allow to cool and add the alcohol.
Possibly in dark bottles bottling.
Store in a cool, but not in the fridge senn liquor it firms and not out of the bottle.

Limoncello

Ingredients • 1 litre of pure alcohol
• 1 liter of water lack
• 450 gr. sugar
• 10 lemons of Sorrento 
   How to prepare Pi that the limoncello liqueur, an art, there are many variants and many are the mode of preparation but the only thing required to get a limoncello as God wills are lemons of Sorrento and Capri.
First wash in running water and lemons cut peels into strips, careful not to include the white part, which would ruin everything being bitter.
Take the strips of lemon peel emettetele infusion in pure alcohol and let stand for 10/15 days, the whole must be sealed to prevent leakage of alcohol but not to dispendere the scent.
The basis of a good limoncello important passion ... you passion because everything should be done with care and without hurry, so if you're in a hurry and don't want to wait at least 10 days for infusion better if you buy a bottle of limoncello gi ready.
At this point i spent 10 days better still if 15, pour water and sugar in a saucepan and cook over low heat until the sugar is dissolved completely, you will not forget sometimes spinning.
When the syrup of sugar and water sar ready let it cool for several hours after being mixed with the infused syrup of lemon peels.
Limoncello almost ready, you just have to filter all from one bottle to another for at least 2/3 times with a funnel and the filter paper, the last filtration strizzete well all lemon peels.
Close the bottle and for at least a month dimenticatela. After the month you can enjoy an excellent homemade limoncello.
To fully enjoy the limoncello, serve strictly very cold!

White chocolate liqueur

Ingredients • 200 g white chocolate
• 600 g sugar
• 6 dl water
• 4 dl alcohol
• a small vial of aroma of vanilla  
   How to prepare Melt in Bain-Marie or microwave chopped chocolate, add water and sugar, mix well and bring to a boil, boil for 4 minutes.
Let cool, then add the vanilla and alcohol.
Mix everything well, only when it will be cold bottling.
Use water instead of milk because white chocolate made with cocoa butter, and if you put the milk (as I once did) the liquor is addenserebbe too and not come away from pi bottilgia once cool!

Octopus Carpaccio

Ingredients • 1 kg of Octopus
• 1 chili pepper
• 1 tablespoon thyme
• 1 tablespoon Marjoram
• 1 handful of salt
• 2 bunches Arugula
• oil and v. o. as required
• juice of two lemons
   How to prepare boil the octopuses cleaned in water with salt, pepper and spices until cooked.
While the Octopus Cook yourself an empty plastic bottle 1 litre and a half, cut the neck so you get a cylinder closed on one side.
Drain the Octopus and eliminating in the bottle for good looking pressing them not to leave empty spaces, store in refrigerator overnight.
The day after cut the bottle on one side and extract the Octopus.
Cut the cylinder Octopus obtained with the slicer into thin slices.
Create a bed of rocket salad on a serving platter and arrange the slices.
Drizzle with olive oil and lemon juice.

Fresh tuna Carpaccio

Ingredients • 350 g of fresh tuna flesh
• 2 tablespoons balsamic vinegar
• 8 crushed juniper berries
• 4 tablespoons of extra virgin olive oil
• juice of a lemon
• Salt  
   How to prepare put in the freezer tuna flesh, not to freeze but cool down well so that it can be cut easily.
Cut very thin slices and place them on individual plates, in part to dissolve the salt in the lemon juice, then add the juniper berries.
Pour the mixture on slices of fish and let stand for 10 minutes.
At the time of serving the dish, drizzle with oil and wire d drops of balsamic vinegar.

Albese canned meat

Ingredients • 3 packages of corned beef from 140 g
• 1 white celery heart
• 2 spring onions
• mustard
• vinegar
• oil
• 2 cloves of garlic
• Salt
• Pepper 
   Thinly slice the spring onions (or spring onions) and cut the celery into strips.
Dilute 2 tablespoons mustard 2 tablespoons of vinegar and 4 oil, add garlic and stir.
The dish spread before the celery, cover it with the canned meat and add chopped onions on top.
Drizzle with sauce, sprinkle with a little pepper and serve.

Rice salad

Ingredients • 250 gr. rice
• 1 jar little mayonnaise
• 1/4 red pepper cut into strips
• 2 small tomatoes
• 1 bottle of corned beef (Manzotin or similar)
• 1 spoon of maize 
   Rice salad dish known to be rich in flavour, with many ingredients where imagination is perhaps the only one true ingredient. Each of us has its own variation of rice salad, the important ingredients marry well with each other.
Salad of rice that we are going to prepare heavy enough, therefore, must be served as a dish.
First Cook rice, unsalted water, once cooled (about 15/20 minutes) add mayonnaise and mix well.
Now you can add the rest of the ingredients (except the tomatoes), if you prefer you can use the tuna fish instead of meat.
After mixed well everything, let stand the rice salad in refrigerator for at least 2/3 hours before serving add the tomatoes for decoration.
Although the recipe ends here, that can be added many other ingredients, such as green and black olives, hard-boiled eggs, peas, pickles and not only that, the only limit is the imagination ... Those that do not like mayonnaise can also not use it or simply to serve you.

Cold plate in gelatin

Ingredients • 150 g Roast Turkey, sliced thick
• 150 g cooked ham sliced thick
• pickled gherkins
• 1 hard-boiled egg
• half a litre of instant gelatine hot 
   In a tray with high edges have slices of Turkey in a circle, sovrapponetevi those of ham and cover with gelatine doing solidify met for 30 minutes in the refrigerator.
Arrange the slices of concentrically hard-boiled egg and sliced gherkins, merge the rest of gelatine and let rest in refrigerator for at least 6 hours.

Octopus salad special

Ingredients • 240 gr. Octopus cooked mince gi
• 300 gr. potato
• 150 gr. green bean
• 1 small bunch Basil
• 20 gr. Pine nut
• 1/2 garlic clove
• 1 tablespoon white vinegar
• oil
• Salt 
   Boil separately the potatoes and beans, then have them mince and mix them to Octopus.
Prepare the pesto with Basil and mix the pine nuts, garlic, a pinch of salt and 4 spoons of olive oil and vinegar.
Mix well and season the sauce with this salad.

Swordfish with Mint

Ingredients • 800 g sliced swordfish
• 2 cloves of garlic
• breadcrumbs
• oil
• white vinegar
• fresh mint leaves
• Salt  
   Rub the slices of fish with the garlic, season with salt and place in breadcrumbs, pressing OK to adhere, as you don't use the egg.
FRY in hot oil, drain and cool.
Put them in a dish, sprinkle with a little vinegar and spezzettarvi above the mint leaves.
Let stand for half an hour before serving.

Pollo tonnato

How to prepare Put the whole piece of flesh in a pot with carrots, onions, wine, salt and cover with water.
Bake for 1 hour, then, just cooked, let it cool in his soup.

Put in the shelled eggs mixer, anchovies, tuna, egg yolks, lemon juice and blend until obtaining a smooth sauce.

Drain the chicken. slice it, put it on a serving dish and cover with the sauce.

If you don't want to use the yolks raw, you can put into the mixer, in their place, 3 tablespoons mayonnaise ready.

Chicken Salad with asparagus

Ingredients • 500 g chicken breast slices
• 16 asparagus
• 350 g cherry tomatoes
• oil
• Salt
• pepper
• lemon 
   Remove the hard part with asparagus and boil in salted water, then drain and keep them aside.
Move the slices of chicken on an oiled Grill (or in a pan), salt and pepper and cook a few minutes per side, then cut them into strips.
Cut the asparagus tips, leaving whole tomatoes reduce them into wedges and put everything in a salad bowl.
Add the chicken and season with a sauce made with oil, lemon, salt and pepper.
You can use the balsamic vinegar instead of lemon, depends on your tastes.

Cookies of Carnival to caff

Ingredients • 200 gr. White Flour
• 100 gr. Fresh butter
• 50 gr. Granulated Sugar
• 50 gr. Not Peeled Almonds
• 2 egg yolks
• 1 Tablespoon Instant Freeze-dried Coffee
• Vanilla
• Icing sugar
• Salt
• whipped cream 
   First clean the almonds with sugar and then whisk them up to get a fine powder.
Add the flour, soluble coffee, vanilla and a pinch of salt.
Take the classic fountain and put in the middle two egg yolks, 80 grams of butter cut into small pieces and knead until obtaining a flaky about half a centimetre.
Grease and flour a baking oven. With stencils of shapes drawn by spawn then the dough on the plate.
Bake in preheated oven 190 degrees and cook for about 10 minutes.
When cooked, sprinkle them with icing sugar and serve with cream.

Sweet and sour peppers

How to prepare Saute the chopped peppers rather big in oil for about 5-6 minutes and then put them in a colander to eliminate oil in pi.

In the Pan clean pour vinegar with sugar and white wine, simmer until the liquid will start to thicken and then add the peppers and the capers.

Then just flavored with savory and sprig of Rosemary.

Pepper and cook with the lid for 5 minutes.

Summer Salad

Ingredients • 3 potatoes
• 300 gr. green bean
• 2 red peppers
• 150 gr. quartirolo skinny
• oil
• mayonnaise
• mustard
• Salt
• Pepper  
   Boil the potatoes and beans separately, then allow to cool. Roast the peppers, peel them, remove the seeds and filaments inside then cut them into strips and place them in the middle of a plate.
Around arrange green beans and the potatoes around these not too thick sliced and diced cheese. Pour over sauce prepared with 3 tablespoons of oil, 1 teaspoonful of mustard, 1 tablespoon of mayonnaise, salt and pepper.

Scarpazza salt

Ingredients • 400 grams of small zucchini
• 20-25 flowers
• a small onion
• flour
• Salt
• Pepper  
   In a finely sliced zucchini soup tureen, flowers and the onion and, after seasoned with salt and pepper, leave all in it for two or three hours.
After this time add three tablespoons of flour and stir so that the vegetables are covered with a light batter. If during the infusion vegetables they released little humidity, you can add, sufficient to form a batter, a half glass of water.
Spread the mixture into a baking pan, to form a layer 1 centimeter tall almost, and bake in oven at 220 degrees for about 40 minutes.
Perfect cooking we give a kind of bread, dry and covered with a nice crust, both under and above.

White Parmigiana

Ingredients • 500 g Eggplant
• 200 g mozzarella
• Basil
• Mint
• Sage
• timo
• parsley
• oil
• Salt 
   Eggplant slice, fry in oil, drain and Peel.
Chop the herbs and make thin slices mozzarella.
In an ovenproof dish alternating slices of Eggplant and mozzarella on top slightly.
Sprinkle with chopped herbs, sprinkle olive oil and bake at 200 C for 15 minutes.

PEAR salad

Ingredients • 4 Large Ripe Pears
• 2 Tablespoons Sugar
• 1 small glass Distilled Pears
• 1 lemon
• 2 Tablespoons peeled almonds
• 1 Tbsp pine nuts
• 1 Tablespoon Sultanas 
   Pears, peeled and cut into cubes. Place them in a soup tureen and sprayed a little bit of lemon juice to prevent them from discolouring.
Cut to fillet the almonds and mix the pears together with pine nuts, raisins, sugar and brandy pear.
Turn right and take rest for at least 20 minutes before serving.

Mozzarella pesto Mint

How to prepare Cut the tomatoes in half and then sliced. Peel the cucumbers and cut them into slices 2-3 mm thick. Drain the mozzarella and cut into slices of cucumbers of the same thickness.

Arrange on a serving dish a row of cucumber slices, add a row of mozzarella cheese slices of cucumbers lightly crossed and end with a tomato slices. Continue in this order until there is no ingredients.

Mix the herbs, garlic, 4 spoons of olive oil and salt, forming a sauce. Pour it on slices of mozzarella cheese and vegetables and garnish with mint leaves.

Pomodri salad and robiola d'Alba

Ingredients • 600 g tomatoes "ox heart"
• 2 small cucumbers
• 20 olives
• Basil
• 1 red onion
• 250 g robiola d'Alba
• 1 teaspoon dried oregano
• 1 clove of garlic
• vinegar
• oil
• salt and pepper 
   Cut the robiola to spicchietti and mix with 2 tablespoons of oil, a splash of vinegar and chopped basil leaves 3.
Cover with foil and refrigerate.
Squeeze on the bottom of a bowl the garlic with the garlic press, add 2 tablespoons of vinegar, 5 oil, salt, pepper, oregano and salt and mix well until it will be disbanded altogether.
Cut the tomatoes into pieces and put them in the salad bowl, combine the onion sliced and peeled cucumbers and cut into thin slices.
Add a handful of chopped basil leaves, olives, mix well and put in the fridge for half an hour.
When you serve combine robiola tomato salad, mix well and bring to the table.

Zucchini loaf

How to prepare Boil the potatoes and zucchini and pass through a sieve, then separately to mix the 2 while taking a cup of whatever to Zucchini.

Add the parmesan, eggs and parsley. Add salt, pepper, and give the compound form of meatloaf (adding breadcrumbs if too soft).

Wrap in a sheet of parchment paper or aluminum buttered and lessarlo in boiling water for 20 minutes.

Meanwhile heat the while held by Zucchini with yoghurt, 2 tablespoons coarsely chopped pine nuts, salt and pepper.

Drained meatloaf and take away from the paper when warm, slice and serve with sauce made.

Fried cream

Beat 5 egg yolks with the sugar, then the flour, milk and lemon zest, pinch of vanilla and about 2-3 tablespoons marsala simmered. Bring the mixture to the boil stirring continuously, and when bubbles remove from heat.
Pour the mixture on a flat baking sheet 1 (about 4 cm thick) and cool, then cut into squares. Take a piece at a time, pass in the beaten egg and breadcrumbs. FRY in a pan with plenty of oil and a knob of butter. Do not Brown and once drained, sprinkle with icing sugar. Eat warm!

Easter egg

   Here's how to make homemade traditional Easter chocolate eggs.
Melt the chocolate as described in this link: melt the chocolate.
Just chocolate is ready pour quickly into two half chocolate molds causing them to spin, so completely foderarli, and place immediately in the fridge for two half an hour approximately. Once removed from the fridge to extract from the two halves of the egg, gently press behind the two half-molds; first to bring together the two halves, with a knife even the edges;
    At this point you could combine the two halves with the melted chocolate, but you risk mucking around and spoil what has been done so far.
If you want to do things really well and have impeccable, beautiful eggs and bake a baking sheet empty in a preheated oven for 15 minutes; remove the Pan from the oven and place on baking sheet for a moment the two halves warm so do soften slightly edges and immediately riunitele to recompose the egg making up the edges.
    Hey, Hey where are you going? You put the surprise?!  Yes?! Well.
So now we have our egg ready to be packaged or decorated.
To decorate your egg for example you can dissolve more chocolate, pour in a small paper cone with a small hole at the far tighter and draw embroidery, squiggles, spirals or write "Happy Easter" or names or what best suits you.
Other ideas for decorations, not too sophisticated might be these:

Pastiera napoletana

   Here's a typical Neapolitan recipe, in this case a Easter cake but always appreciated in other times of the year and holidays.
Keep bailing out the grain in water for two or three days, then drain in a saucepan, cover with water and lessarlo for about 1 hour.
Meanwhile prepare the dough in the following way: knead the pastry flour with sugar, lard, 3 egg yolks and a pinch of salt. Work the dough that enough to make it well, then let it stand even in a dry place fesco.
   After that you can prepare the filling: drain the wheat from the cooking water, place back into the saucepan, varsatevi above the milk and add two lemon rind, a pinch of cinnamon, 1/2 tablespoon of sugar and a pinch of salt and cook over moderate heat until complete reduction of milk.
At this point remove from heat and let cool. Then in a bowl, combine corn (eliminating the rind), ricotta passed to sieve, the rest remaining sugar, grated lemon, Citron, diced, cinnamon and orange flower water. Tie everything up to 4 egg yolks and with which you previously mounted to snow.
Roll out the pastry (a few mm) line a baking pan and pour the filling.
    Advanced with the dough obtained from strips have on the surface, as decoration.
Bake in preheated oven, and when the pasta is golden well will mean that our pasta ready to be removed from Moscow.
Let it cool and sprinkle with powdered sugar.
Serve and enjoy the compliments of Diners!

Radish salad

   The quantities are for 4 people.
This recipe is really simple with radishes, fast but just as good, very good as lunch or dinner from the spring to prepare at the last moment.
    Slice the radishes with their leaves more hold, then toss with olive oil, salt and a few drops of balsamic vinegar.
Bring to the table and serve. Simple isn't it?
Bon Appetit!

Saffron shrimp and celery

   Poach shrimp in salted water with a lemon and a bad leaf, then sgusciarli. Once cooked drain them and put them aside. Prepare a light oil and saute onion chopped or sliced very thin. Add shrimp to open flame, and shaded with good white wine. Shrimp simmer and season decreasing the gas idling.
At the same time prepare the dough.
   After 8-10 minutes of cooking pour in sauce two spoonfuls of cream to mix all and finally saffron powder. Mixed.
Throw dough cooked in the Pan where the seasoning and Spice nicely for a minute. Serve the hot pasta.
NB-The time indicated refers only to the preparation of pasta and sauce.

The wellington Sirloin in crust

   The amount for the thread to Wellington recipe are for 6 people.
Let's see how this famosisissima preprare recipe: English cuisine at Wellington.
As you browse the thaw, saute the onion in the butter and the mushrooms.
Add sherry and let cool, then the minced parsley, a pinch of salt and pepper and grated nutmeg.
Seared in butter thread at Wellington turning it on all sides.
Roll the puff pastry on a little flour, lie above the mushroom sauce, place the Tenderloin in the Center and cover with the remaining mushrooms.
    Rolled meat in browse closing sides with light pressure of fingers, place into a greased, after brush roll with a mixture made by mixing the yolks with milk.
Place in a preheated oven (200 degrees) and simmer the fillet for 1 hour and a half, until the Browse will have taken a golden color.
Turn off the oven and let cool thread for about 15 minutes with the door open.
Then serve your delicious fillet to Wellington.
Tip: for the dressing with mushrooms instead of sherry, you can also use half a glass of orange juice.

Iced chocolate

The quantities are for 6 people.

Chop the chocolate into pieces and reduce the almond powder. Beat the eggs, divide the mixture into 2 parts to combine with almonds, another chocolate. Boil sugar in 1/2 glass of water and distribute the syrup in the two parts of egg stirring vigorously. Join the cream to two compounds. In the first place a mold made from almond chocolate, then that.
Put in the freezer for 6 hours

Good iced!

Cenci Carnival

   The quantities are for 4 people.
Do melt butter over low heat. Put flour on the workplan, the fountain and pour the butter, whole eggs, sugar and white wine.
Whisk the ingredients, and when the dough is a bit firm, lavoratelo by hand kneading for ten minutes, until soft. Assemble them all to the ball, put it in a bowl, cover with a floured cloth folded into four and let it sit for an hour.
After this time, after the slightly floured work surface, divide the ball and roll it into two pieces, with the rolling pin to a thickness of 2 or 3 mm.
    With the toothed wheel cut into wide strips of a couple of inches that you tie gently.
Half the Pan filled with hot oil and fry will two or three pancakes at a time, leaving Brown two minutes per side.
Drain, rinse on a double sheet of absorbent paper and when it will be all ready and intiepiditi, sprinkle generously with powdered sugar.

Baked lamb

Baked Lamb recipe
Recipe: meat
Recipe posted on 3/22/2011
by Buoneforchette.com
Prep time: 50 minutes
Difficulty: 3/5
Calories per portion: N.D.
Recipe view: 13376 times-this month: 1443
Commentary: 0 times this month: 0
Tags: Easter Lamb recipe
Ingredients
approx. 2 Kg Lamb (24 chops) 1.5 Kg of mixed vegetables (peppers, Onions, Artichokes, Carrots, Brussels sprouts) vegetable broth (also prepared granular) extra olivasale rosmarinomaggioranaolio q.b.pepe q.b.Preparazione
Private the carre of its base waste leaving bone and ribs attached to clean thread piece.
Spennelate with oil, add salt, pepper and fried in a pan. Bake the meat with Rosemary for 10 minutes at 220° c.
   Peeled and cut into pieces, chop all the vegetables in extra virgin olive oil, add salt, pepper and Marjoram.
Let stand but moisten with broth 2 abundant Cookware.
Divide in the tenderloin chops and place it in individual dishes along with stewed vegetables.
It is possible to add other veggies
N.B. The quantities are expressed for 6 persons.

Brocculi affucati

   The quantities are for 4 people.
Broccoli casserole pot black in winter but also of early spring, since, as the saying goes: ' Easter Brocculi and predicaturi products perdunu sapuri ' (broccoli and preachers after Easter forgiveness flavor).
This dish can also be used as a condiment for the partition, and pasta.
Saute pan with oil in the thinly sliced spring onions, parsley and black broccoli inflorescences.
   Half-cooked mix the chopped anchovy fillets, caciocavallo ragusano or pecorino with pepper, likewise cubes, toggles, a little salt and pepper. Water with three glasses of red wine and cover the Pan: so drowned broccoli will be ready when the wine is completely evaporated.

Colomba pasquale

   Here's how to prepare at home the colomba pasquale, typical sweet of verona eaten in all regions of Italy since the early 1900s but known already in the 6th century.
200 grams of flour mixed with yeast dissolved in warm water and formed a stick of ideal consistency.
Immerse in a bowl of water (lukewarm) after having made two cross-cutting with a sharp knife.
Then cover with a lid, until the dough is rising as afloat. Then pour on the baking-300 grams of flour, half a tablespoon of salt and grated lemon rind. Stir well, then fontana (a hole in the Center) and place in the centre 150 gr castor sugar, 4 egg yolks, 125 g of butter softened.
    Now knead everything by adding the warm milk. When the pasta is soda, leavened cake cream. the and drained.
Worked the ball around and make it one that you will put to rise in a bowl floured. When will be increased by one third, rovesciatela on the work surface, 40 grams of cream. softened butter and knead it for 10 minutes.
At this point still put the dough to rise until it has doubled its volume. Knead dough again adding more butter and chopped candied Citron and slamming vigorously the dough for 10 minutes.
At this point, split it into two parts: one part you Dove body and with the other wings.
    Cover the dough with a floured cloth and let rise again. Once ready, put it on the plate and molded bakery, spennelando before the Dove with beaten egg. Add the almonds and sugar.
We are about to finish ...
Bake at 190° but after 10 minutes at 180° having the foresight to cover the dough with a well buttered parchment paper. Simmer for 20 minutes, remove from oven and let cool.

Green and white rolls with salmon

   The quantities are per 4 servings. It will take 30 minutes to 40 minutes of preparation and cooking.
Rinse the chard, prepared with only the water washing and a pinch of salt in the pot until they wither, then drain and chop, strizzatele.
Stewed chopped shallots with 10 g of butter, 3 tablespoons water and cook beets for 3-4 minutes; so salty.
Scalded few sheets of dough at a time into boiling water in light with 2 tablespoons oil, drain, raffreddatele
and stendetele on paper.
   Mix the beets with mascarpone, 30 gr of grana, a pinch of nutmeg and salt.
Now private salmon skin and bones and cut into strips 1 cm wide and long as the long side of the sheets, then
posatevi smoked salmon into strips.
Spread the pasta with chard, a stick of salmon on the long side of each and roll them up.
    Cut into 3 cm high shoes and allineateli in a pan from the oven of 18x22 cm approximately with the remaining butter buttered.
Finally, ultimate with cream and bake the grain remained at 180° for 30 minutes.
Bon Appetit.

Smoked Scallops on pumpkin cream

   The quantities are per 4 servings. It will take 20 minutes for preparation and 25 minutes.
Prepare the cream of pumpkin in the following way: Peel the shallots and slice it; reduce the pumpkin cubes, separate the Red coral of scallops with nuts and keep them aside.
Then dissolve 20 g of butter in a saucepan, add the shallot, pumpkin, flavored with half a teaspoon of paprika and saute for 2 minutes -3. Add now the hot broth and cook for 10 minutes covered pot.
    Check out cooking pumpkin, combined the corals of scallops, continue cooking for 3-4 minutes and blend with a mixer to dive to obtain a velvety sauce.
Adjust the salt and then subdivide the cream in 4 plates.
Cut the slices of bacon in half lengthways, avvolgetele around the nuts of the scallops and tighten with a stick of wood. Melt the remaining butter in a pan, add the Bay leaves and cook Scallops on flame lively for 3-4 minutes, rigirandole on all sides.
   Flood them with brandy, let it evaporate, removed the skewers and suddividetele on pumpkin cream.
Bon Appetit.

Lemon fish with puree of celeriac and potato

   The quantities are per 4 servings. It will take 40 minutes to 60 minutes of preparation and cooking.
Peel the potatoes, celery root, cut into small pieces and cook for 30 minutes with steam, then frullateli with the mixer
dive with milk, butter, lemon juice, salt and pepper.
Meanwhile chop the tomatoes, grated zest of a lemon, pitted olives and chop.
   Mix everything in a bowl and add the thyme leaves. Eliminated the Central bone, remove the 2 fillets and spalmateli with the chopped prepared.
Aligned the slices of ham on baking paper, fish cutlery Center, ripiegatevi over the ham for wrap
and tie it with kitchen Twine.
Crush the cloves of garlic, cut the other lemon wedges and grease a baking sheet with 5 tablespoons of oil.
    United then fish, wine, garlic and lemon roast and bake at 180 degrees for 25 minutes, bagnandolo occasionally with the Fund.
Heat and serve with mashed fish untied and cut into slices.
Bon Appetit.

Lamb with herbs

   The amount for this typical recipe of Easter Lamb (well-known even beyond the Alps) are expressed for 4 people.
Rasciare bones of Carre of lamb and free them from the layer of fat, pulling the spine so that the cut is made at the time of serving.
Mixed the parsley, cardamom and mascarpone brioche and the egg yolks, then put salt and pepper just ground and some tablespoon of bread crumbs.
    The lamb carre over-running pulley with the olive oil to penetrate into the flesh.
Cover the meat with the stuffing that have prepared and put in preheated oven at 190° C for 20 minutes.
Turn off the oven and let stand for 10 min.
Shortly before serving, slices and arrange on a serving dish.

Kranz Easter

   The quantities are for 8 people.
Kranz or Hefekranz or Hefezopf is a sweet bread popular in southern Germany and Austria. The kranz prepares also at Christmas and Easter. Let's see how to prepare it.
Dissolve yeast with a teaspoon of sugar in 5 cl of warm water. Let Act on 15 minutes, stirring occasionally, until an abundant foam appears.
Sift the flour now in a large bowl, in the middle of the pile made a hole and add the dissolved yeast, sugar, vanilla sugar, egg, butter, salt, milk, raisins, almonds and cedar. Our kranz will be really very rich.
    Worked very well the mixture with a wooden spoon (or electric mixer) for about 15 minutes, cover with a damp cloth and put it to rise in warm place until double in volume. Knead dough again for another 10 minutes kranz, split it in half, formed two long rolls about 50 cm, intrecciateli and place them on a buttered baking sheet lined with wax paper.
    Join the ends of the rolls, so as to obtain the kranz. Practiced with the tip of a knife to cut about half a centimeter on each round of Braid and then brush with milk. Place to rise for a second time the kranz in warm place until volume will increase to about one-third (15 minutes). Cook at the bottom of the oven preheated to 180-200 degrees for about 40 minutes.
Paid on kranz still hot icing, prepared by mixing sugar with 1-2 tbsp of boiling water.

crackers with Apple sauce

   The quantities are for 6 people.
Put in the bowl of the mixer 200 g and 100 g of warm water in which melted salt. Knead the ingredients to get a batter that will rise in indoor Bowl, in a warm place. After about 40 minutes, add 120 g flour, egg yolks, melted, lukewarm butter, sugar and vanilla.
Start the apparatus with the whip hook and knead until dough is smooth and somewhat elastic.
    Place to rise again, until it has doubled in volume. Meanwhile, Peel the apples, cored, privatel cut into slices and cook over very moderate, adding a drop of water: the end result will be very well cooked and dry. Then aromatizzatele and then whisk them with a large pinch of cinnamon and rum. Deflate the leavened dough on floured pastry Board working me briefly, then formed loaves that cut into small pieces (anthias).
    Fry the crackers, a few at a time, in plenty of hot oil, then put them on paper towels to drain and, before that cool, even in caster sugar. Put the applesauce in a pocket with suction and smooth, with a single operation, holed the crackers with the nozzle and farcitele.
Serve immediately, while they are still warm.

Baked peaches

The quantities are for 4 people.

Remove the core from peaches taking care leave them whole. Fill the hole with compound formed from crushed macaroons and mixed with sugar and butter. Place in peaches in a baking dish and bake. When you fry peaches United wine and leave in the oven for 10 minutes.
Serve garnished with peaches and cherries.

Bon Appetit.

Chocolate and strawberry tart

   The ingredients are for 8 people
This dark chocolate and strawberry tart is a true goodness that we not share with our readers. Here's how to prepare it.
Knead the flour with butter, sugar, cocoa and yolk till you get a homogeneous dough with the rolling pin that will spread in a thin enough.
    Grease and flour a hinged (about 24 cm diametre) and foderatelo with the dough, turning it back on the edges.
Then trimmed the edge with the knife and prick the base by Cook for about 15 minutes in preheated oven at 190° c.
After out of the oven and let cool.
Boil the milk and cream in a saucepan and dissolve the chocolate. After cool incorporated the beaten eggs and mix well.
    Pour the cream in pastry and bake in oven for 15 minutes, which will leave sfornerete and cool. After carefully and gently clean strawberries and strawberry fields arrange on any surface and serve.
To pleasure or off-season you may very well replace strawberries with sweet-sour fruits such as raspberries, currants, blueberries or cubes of exotic fruits such as papaya or mango.
Bon Appetit.

Rice cake with cream

How to prepare Melt butter, add the rice, milk, cream, sugar and the grated lemon peel.

Turn good, add the 2 egg yolks and then mounted to snow the two egg whites.

Grease a cake pan, stendetecila pasta, sprinkled with sugar and bake at 200 degrees.

Profiteroles Nutella

Ingredients • 30 Empty Bign
• 2 Tbsp grated chocolate
• 2 Tablespoons fresh cream
• Whipped cream
• Nutella 
   Filled the Bign with nutella.
Sistemateli on a plate to form a pyramid.
Dissolve the grated chocolate in a saucepan, mix with fresh cream and pour it on bign.
Let stand at least fifteen minutes and garnish the Profiteroles Nutella with rejects of whipped cream.

Mocha cake

Ingredients • 250 g flour
• 100 g potato starch
• 160 g butter
• 150 g sugar
• 3 eggs
• a pinch of salt
• 75 ml milk
• 1 cup of ristretto coffee
• 1 packet of yeast
• 50 g unsweetened cocoa 
   Mix the butter with sugar until mixture is frothy.
Add one egg at a time, salt, milk and coffee.
Sift flour mixed with potato starch and yeast. Stir gently.
Pour a portion of the dough (2 | 3) into a mold, add to that remained the cocoa and a couple of spoons of milk.
Pour the dough on the cocoa and coffee, with a fork, make concentric movements in order to obtain the variegation.
Bake at 180 for 45 minutes.

Crispelle rice

Ingredients • 300 g rice
• 1 egg
• 200 g flour
• 100 g sugar
• a sachet of baking powder
• 200 g honey
• frying oil 
   Boil and allow to cool the rice.
Combine eggs and sugar, flour and yeast.
With so many sticks forming compound 6 cm long and 2 wide.
FRY in oil, drain and honey and serve immediately.

Aurora Tart

Ingredients • 1 short pastry
• 125 gr. butter
• 350 gr. sugar
• 4 eggs
• 150 gr. natural yogurt
• 1 teaspoon vanilla
• 3 tablespoons lemon juice
• 2 tbsp grated lemon zest
• 90 gr. desiccated coconut
• icing sugar
• cream or ice cream to serve  
   Place the pastry in a buttered and floured.
Work the soft butter with the sugar until the mixture is soft and creamy.
Add eggs, one at a time, yogurt, vanilla, juice and zest of lemon, coconut.
Mix well and overthrow it based on pastry.
Bake for 40 minutes at 180 C until the filling will become Golden and puffed.
Sprinkle with icing sugar and serve warm, with a little cream or ice cream.

Sweet al radicchio

Ingredients • 2 whole eggs
• 140 g sugar
• 120 g flour
• 40 g milk
• 25 g melted butter
• 40 g chopped radicchio rosso di Treviso
• 1 packet of yeast
• 1 pinch of salt
• For creme anglaise:
• 4 egg yolks
• half a litre of full cream milk
• 110 g sugar
• 1 vanilla 
   Chop the radicchio rosso di Treviso and melt the butter in a saucepan.
Beat eggs with sugar, slowly add the sifted flour, milk, melted butter, chopped radicchio and a pinch of salt and yeast.
Grease and flour a cake mold and pour the mixture.
Bake in preheated oven at 180 C for 30 minutes.
Meanwhile prepare the creme anglaise:
In a small Pan boil the milk with the vanilla. In a bowl whisk the egg yolks with sugar until they become a white cream, pour the warm milk.
Bake the cream in a Bain-Marie unboiled 'cause otherwise goes crazy.
When the thick cream will be remove from fire and served with sweet of radicchio.

Yoghourt cake

Ingredients • 2 cups yogurt (I used the citrus)
• 2 cups of sugar
• 3 cups flour
• 1/2 jar of sunflower oil
• 2 eggs
• 1 sachet of baking powder
• 1 tablespoon liqueur to taste (I used the rum)
   How to prepare Separate the egg yolks from the egg whites and stir the egg yolks with all ingredients.
Whip the egg whites and gently mix the dough, stir well.
Bake at 180 x 40/45 minutes.

Sweet Roll at Ameretto

Ingredients • 250 gr. Macaroons
• 250 g dry biscuits
• 250 gr. butter
• 250 gr. chocolate Cover
• 2 cups rum 
   Crush macaroons and cookies until you get a kind of flour grainy.
Mix with cream the butter, then add the chopped macaroons and cookies.
Melt the chocolate with rum and add it to the rest.
Blend the mixture by giving it the form of a roll and then wrap it in aluminium foil.
Keep in the fridge for about 2 hours before serving.

Piedmontese hazelnut cake

Ingredients • 135 g of shelled hazelnuts and deprived of skins from
• 125 g sugar
• 2 eggs
• 50 ml rum
• 40 g flour
• half a teaspoon of yeast (7 g)  
   Put in mixer hazelnuts and sugar and chop everything, so that the sugar absorbs all the oil and the essence of hazelnuts.
Sloshing in a bowl and let stand for half an hour, then stir the egg yolks, flour, baking powder, rum, and last, the whites.
Pour this mixture into a small (18-20 cm) tray oven and bake at 180 C for 25-30 minutes.
Serve sprinkled with powdered sugar, icing or chocolate, or more simply, naturally.