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Ravioli di patate e gamberi al pesto

What I like contest!! I'm so exciting! and then this Stefania http://noidueincucina.blogspot.com/2011/03/il-contest-colori.html , I am so happy and young with all those colors that tickle the imagination to find the right dish to do . For me, participating in a contest and how to prepare a dish in honor of someone else's home, so I try to do my best!

Then, let the ravioli recipe for these delicate and edgy at the same time and of course I am involved in the color green.

dose 4 people

• for the dough: 300 gr
• . flour 3 eggs

We will make a bit of pasta (tagliatelle, use two)

Filling:

• 3 large potatoes type of gnocchi (they must be pretty dry and mealy after cooking )
• 2 pound shrimp
• 1 egg
• grated Parmesan
• oregano
• extra virgin olive oil salt and pepper

boil the potatoes with the skin and when cooked mash, boil the shrimp for a while because they cook quickly and just chop them with a mixer tap (not to be a mess, you must feel), and adj. potatoes, then the egg, Parmesan cheese, oregano, olive oil, salt and pepper.

Form the ravioli and serve with a good pesto. I did not put the recipe for pesto because I think we can do it all, however, the success is only guaranteed with our Ligurian basil!

With this stuffing it came about 50.

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taglierini al nero di seppia con gamberi e....

A delicate where the first is the master cutter to the squid ink, a paste special scent that gives an edge over all other ingredients.

• noodles with squid ink
• Shallot
• Walnut Prawns
• Fagiolini
• Tomatoes
• Brandy
• cream

Cook al dente a handful of green beans.

Sauté the shallots and add a handful of roughly chopped walnuts, then clean the prawns, a piece of fish die, a little brandy and allow to evaporate. Add the green beans until al dente, the tomatoes and fry them to finally add a little cream. I did not put the amount because I think it is easy to determine according to how many diners avete.Una goodness!

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fette biscottate con lievito madre

yes, now they are too dependent on sourdough! in addition to bread normally do, I made a fabulous cake that will post later. It 'a bit of time I wanted to make biscuits, and browsing the web, I came to a blog that I really like because it will, make things leavened with delicious, the recipe I was very inspired in its simplicity, because in the end, turn you turn around, the trick is in the dough and baking so well, I leave you the link of this blog, so maybe you also do it for a spin http://www.dipastaimpasta.it/2011 / 03/fette-biscottate-con-lievito-madre.html , however, I transcribe the recipe, so I have left:

500 gr. 0
flour 180 gr.
yeast 230 gr.
lukewarm water 60 gr.
cane sugar 1 egg white 1 tablespoon barley malt

4 tablespoons extra virgin olive oil (I used semi because I prefer it with leavened)
5 gr. salt

Refresh sourdough the night before. Dissolve the malt in a part of warm water, dissolve the yeast also, adj. flour, sugar, oil, egg and remaining flour. Begin to knead and add salt. I kneaded by hand because I like, but you can if you wish, use the planet. The final mixture should be smooth. If there is, let the dough rest a few minutes, returning to work the dough, you will see that magic will be formed smoothly. Let rise 3 hours in the oven with lights on. Take over the dough and make the folds, then again to rise for an hour covered. Took back the dough and form lines to be put into the mold from p. cake. Put back to rise for 4 -5 hours I honestly did not think it would grow so after the last rise, I was amazed! Look at that!

Bake at 180 degrees (oven resulted in temperature) for 40-45 min (I put the oven to 170 because it gives those singed my!). Allow to cool overnight and the next day sliced \u200b\u200band toasted in the oven at 140 °

the next time I will use a large print, look at that little mouse ears!, yes should be there, but like those of my dumbo!! What do you say??

troooooooooppo are satisfied! Thanks Sara!

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W ALTERNATIVE ENERGY

A few days ago Japan struggle to survive an apocalypse, an earthquake of magnitude 8.9 and the subsequent tsunami have put the nation on their knees, causing thousands of people dead and thousands are still missing. All this was not enough, the earthquake has caused serious damage especially to the nuclear power plant in Fukushima, the risk of a nuclear disaster is very high. Currently, 750 employees of the plant, only 50 have been working to avert disaster, people who are giving their lives to prevent the tragedy.
... and our government at this moment, right now, talking to the nuclear power plants in Italy ... in this tragic moment, the rest of the world reflects on decommissioning of existing plants and us that we did not want them to do!! I say, at least try to make the most of what nature gives us, we concentrate our great minds and all the possible technology for alternative energy!

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faraona ripiena con prugne

I like the guinea fowl in every way, having also fortunate to be able to have our local, I assure you that it tastes so special, the chicken though our passes in the background. I cook in two ways, so stuffed with plums and more, and the grapes, more refined and delicate, that I will post at another time.

My life, very dynamic, I do not leave much time for pleasantries, but I assure you I am such an open, cheerful, nag, Pizzichini, extremely practical, ready to fight and ready to forgive etc etc etc. These two lines just to let you know that if I do not dwell on exposing my moments, my days, my point of view is ............... just because I do not have time .............. and I would like also to point out that I appreciate very much your premiums, but it remains very difficult to follow up on this. This month, work is still slow, the weather is inclement, we pass, frost, snow, rain, in short, is the adorable winter that makes you relax, enjoy the house, and you fa poi desiderare il sole ...  dal mese di aprile si prevede un aumento del lavoro che si protrarrà sino alla fine delle feste natalizie, quindi vi prego di scusarmi se spesso e volentieri non riuscirò a commentare i vostri post, ma questo non vorrà dire che non vi seguirò!

Ricetta:

Una faraona

per il ripieno:

100 gr. pancetta

una cipolla

50 gr. burro o olio

6-7 prugne secche denocciolate

pane secco

latte

prezzemolo

salt pepper

Soak bread in milk, 3 to 4 slices (do not use does not give the same soft bread crumbs) in a food processor chop the bacon and onion and saute with oil or butter, add the squeezed bread, plums, salt, pepper and parsley. Fill this mixture to the browned fowl. and sew with string to food.

Cook in oven at 180 degrees for an hour and a half (even if our local two), season with salt and pour over white wine when it has browned. Continue cooking, basting with more sauce, so his remains soft.

note, once cooked, cut into pieces and stuffed with accompaniment (once opened Faron would look like boiled), do a little toast in the pan and serve accompanied with potatoes.

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Ravioli di carciofi con salsa di noci

They came so delicate that they will repeat for sure. Artichokes used are those with thorns, surely the Sardinians, because they are almost impossible to find the Ligurian here in the mountains. I do not know about you, but for me a dish of homemade ravioli and well seasoned, is the maximum.

Recipe:

4 artichokes shallots

a handful of dried mushrooms

grated Parmesan cheese

marjoram oil pepper nut

Clean the artichokes, make them into slices and soak them with a little lemon juice.

Sauté shallots with a little oil aggungere artichokes into thin slices, a handful of soaked and chopped mushrooms, a

nut, a little water and cook and dry. Then chop on a platter with the crescent moon, do not use the mixer, because it becomes a mush.

add a pound of cheese (the stuffed suits - more dense)

1 whole egg - parmesan cheese

salt, pepper, marjoram

prepare pasta with

500 gr. flour - 5 eggs - I wanted to add that I do not like the stuffed pasta too thin and soft,

I like pretty substantial.

with this amount came to about 70 ravioli, with the rest of the dough I made taglierini

Season with walnut sauce.

recipe:

2 cups walnuts

a handful of pine oil

salt pepper grated Parmesan

marjoram cream

chop walnuts and pine nuts in a blender, adj. grain scratching. oil, salt and pepper, chopped marjoram. Dilute with boiling water, until the right creaminess, finally I always add a little cream.

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Chiffon Cake al cioccolato

ah as I enjoyed making this cake! I always loved those cakes and stuffed American high even though in my heart I thought it was a hoax, in short order to have a kind of fake, but no ........ are very good and super soft. You should know that my friend Dauly at Christmas, knowing that it was looking for, give me the right container for baking these cakes. I do Angel cake, but since the recipe calls for egg whites only, I decided to Chiffon also because it provides the egg yolks (not so good Ligurian nothing is wasted!). To make this pie Crysiana been stimulated by the contest, which has a very interesting blog, I suggest a little walk ... http://farina-del-mio-sacco.blogspot.com/2011/02/il-mio-primo-contestla-fabbrica-di_10.html , I filled the cake, basting with a little bit of cherry juice Fabbri, that I love, and sour cream. Surely this is the first ever, but I expect that I will make other, sbizzarendomi with the stuffing. The recipe I got it on the web, and I must say that the result is very satisfactory. The cake is soft and moist without stuffing. Missing a layer, I ate for breakfast, because I had no cream. Then the cake can be 4 to 5 layers.

recipe:

285 gr. 00
flour 300 gr. sugar 6 eggs

XL size (total weight 340 gr egg whites. - so if not enough 6 adj.)

195 ml water 120 gr.
seed oil 1 tablespoon baking powder 1 teaspoon cream of tartar

if as in this case ... Chocolate .. 140 gr. half sweet and half bitter cocoa
grated lemon rind.
vanilla essence or vanilla extract 2 packets
a pinch of salt

Place in bowl flour, sugar, baking powder, salt, oil, egg yolks, water, vanilla flavoring and mix well with the sbattirore. Whip the whites egg with the cream of tartar (I have found in herbal medicine). Add the white mounted to the body, little by little.
160 ° oven for 50 min. then switch the temperature to 175 for 10 min.

Place the baking dish stuck on the neck of a bottle and let the cake cool.

when it is cold, with a knife, remove the cake from the pan lightly and place the container on a plate. the cake will fall on its own.

Warning:

the pan is not greased.

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la Capponada (Liguria)

It 's a dish of nautical origin. It 's very versatile, can be an appetizer or a dish unico.L' combined sea-land is typical of Ligurian cuisine. A key ingredient of this dish, was once the thread Delfino (musciamme) now rightly prohibited. Instead, you can use either tuna steak that bottarega slices. Fishermen once ate this dish (which needs no cooking) on \u200b\u200bboard fishing vessels during fishing periods of time. I come from, the Ligurian coast, are still in use festivals dedicated to capponada. With this dish again participate in the contest "Alf cookbook" designed by Manu, Manu kitchen today, this time dedicated to appetizers .

basic ingredients: the cake of the sailor, as in the photo. Basically a dry biscuit, tasty, to be soaked in water.

for 2 people:

4-5 crackers, rub with garlic (if you like) and rinse in water to soften cn, some add a bit of vinegar (Not me)

some ripe tomato

4 salted anchovies, very clean

a handful of olives

a handful of capers oregano

parsley 3 hard-boiled eggs

tuna steak Smoked sliced \u200b\u200b

olive oil salt

season with the good oil.

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Torta di Tagliatelle ( Emilia-Romagna)

participate with this cake contest Here we cook with the heart designed by Sandrina's Blog The Teaspoon Milù. I really liked it, and not surprised, the kitchen-heart connection, because Sandrina is a sweet girl who reminds us with this contest, as the sentiment is important in life.

The inspiration for this cake is my mom, we did this when she was sweet nostalgia of its places of origin. I speak a little of her ... strong woman, sometimes a little hard but with a generosity and kindness only. Second child of a large family, was sent to 12 repeat 12, to serve in a Ligurian family .... Then she met my father, the love of his life. Despite the humble peasant origins, had a fineness of manner and bearing that distinguished them. Cooked superbly all'emiliana is that the Ligurian. What good memories, those Sunday dinners together, the smells of good food that floated around the house, the table spread with the cloth nice, laughter, and the smell when I embrace!,

Thanks Sandrina, for making me remember so many moments that sometimes remain dormant in the heart ....

Recipe:

first thing to do with the noodles:

200 gr.

flour 2 slices of butter

a teaspoon of sugar 2 egg yolks

a little milk

mix everything, then pass the mixture with Grandma duck, even to the intermediate thickness, leaving a dry pulp and then pass the roll of noodles.

pastry:

300 gr.

flour a pound sugar

a quarter pound butter

an egg yolk as a whole egg, grated lemon peel

a sachet vanilla

half a sachet baking powder

prepare the pastry and roll it into the pan with parchment paper, leaving some border.

Filling:

200 gr. with toasted almonds and chopped

100 gr. add sugar

a teaspoon coffee powder in a teaspoon unsweetened cocoa

Whisk 2 egg whites (who put forth by the noodles) and mix well.

Place half this mixture over the pastry and roll it out, it will be quite sticky, but slowly you make it. Cover with a layer of noodles, spread with the remaining stuffing his hands into small pieces, cover with other noodles (not crushed).

180 oven for 30 to 40 min. Please follow the cooking, because the noodles tend to get darker, then cover with aluminum foil. When the cake is cooked, pour over, evenly distributed, half a glass of aniseed liqueur Sassolino.

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... This is from my garden .... My

THE FIRST ... VERA ... SPRING, ONE THAT WARM THE HEART AND SOUL!

.... Have a nice spring ... !

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Calicanto ...

Today I bought "The Calicanto ... the plant that is my B & B & B. ... SODDISFAZIONEEE THAT!!

... it is true .... is a bit 'bare ... but soon the leaves will be new ...

.... still has a little flower ....

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trippa alla genovese

a dish that, like, comforts you, a particular taste, the softness of the tripe, the sauce of sweet and savory, from assoporare with good bread and good wine, in short, a spectacular dish .......

I have the default value or do not know how to dose everything it says to the eye, though I try to give you a balanced dose for 4:

• 800 gr. fresh tripe, the tripe preferably bought in Genoa there are fortunately still.
• Ligurian olives, a handful
• pine nuts, a handful
• onion, carrot, parsley
• white wine, a little bit of glass
• potatoes 4 dried mushrooms, a handful
• passed tomatoes 4 tablespoons grated Parmesan
• a nice some
• pepper

Wash the tripe well. Making fried with onions and carrots, add the parsley and cook tripe, add a handful of dried mushrooms, soaked and chopped olives, and pine nuts. Pour a little white wine and a nut and evaporate. Let simmer half an hour, if it dries add a little hot water. Then add the potatoes into chunks, a few tablespoons of tomato sauce, a pinch of sugar and hot water, and a little pepper. When the potatoes are cooked, turn off the heat and add a lot of grated Parmesan.

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... details ...

the railing of the balcony is to be placed ....

a display case to be recovered, found in the house ...

and this is an old granite sink, existing under a window of a room