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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

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level of electricity and water .... we're almost there ....

; ... wires and tubes sticking out everywhere, a sign of progress .....

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I CUCULLI ( cucina ligure)

With this recipe I participate in the Cookbook of Alf, designed by Manuel, a dear friend who has a blog in the kitchen with Manu, where you can find all information about. The collection of recipes starts with drinks and finger food, and so came to my mind cuculli. There are several versions, with chickpea flour, potatoes, flour and simple as that, however, these are my favorites. You can add al''impasto, sage, chives, rosemary, basil, zucchini flowers etc. I used what I had at home, a bit of sage and lettuce. They are very tasty and one leads to another. For a drink together are ideal.



Recipe Serves approx. 30 cuculli

• 250 gr. 00 flour
• 5 sage leaves few leaves of lettuce (which is the sage lettuce, are cut thin on the board)
• teaspoon salt ½ package dry yeast
• mastrofornaio
• 1 egg yolk
• warm water about 150 ml

Mix all the dough should be soft (not watery) and then with the water regulator. Let rise for one hour. Fried balls of dough into hot oil, using a teaspoon (I dip the oil because the dough is slightly sticky). Serve hot.

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Torta degli Addobbi (torta di riso dolce) e cronaca di un incontro felice

You know that I have tried several versions of this cake, and two more are this good, the recipe has given me a lady doc Emilia, and the other is made with cream, you'll know later this cake is very old Emilia. It was traditionally prepared during the Feast of the decorations, which was in use during the roll out of colored drapes at the windows as a sign of celebration. This cake was offered as a token of friendship to neighbors and acquaintances. So, what more appropriate than this cake for a wonderful meeting last Sunday in Forlì, home of Manu Alf, with spoons and Dauly Pot and the surprise arrival of Ina ianspettata she Alf. We spent a wonderful day together full of joy ..

Recipe:

• .
• a liter of milk 2 cups of arborio rice
• lemon peel a pinch of salt
• 2 cups of sugar ½ cup cold milk
• a sachet vanilla, berries or seeds vainglia
• 3 eggs
• a whole cup of coffee pebble (Emilia aniseed liqueur)

Cook rice over low heat for 20 minutes.
Turn off the heat when it is ready, add the grated lemon zest. a pinch of salt, 2 cups of sugar and ½ cup cold milk, mix and let stand for 4 hours.
Agiungere then 3 whole eggs well beaten and a coffee cup of pebbles. Turn the mixture well, do not worry if it seems liquid, then solidifies in cooking. 180 ° oven for 50 min. Serve cold.

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FACCIAMO "DUE CHIACCHERE" E FESTEGGIAMO S. VALENTINO

S. GOOD VALENTINE TO ALL !!!!! and good Carnival!!

yes, I'm very conservative in my kitchen and try to keep those dishes that are part of its regional and family tradition that we have handed our parents .... lest you lose! It is not easy in this world "technology" where everything in a hurry, but if we work a little in order to recover the old traditions and try to pass them on to their children lest they lose (not just cooking), it would be a good thing, do you agree? Let me share a recipe, the chatter of Beppo, a dear friend, a little old and very lively, owner of a popular restaurant in Liguria:

;

• 500 gr.
• flour 2 egg yolks plus one whole egg 3 tablespoons sugar
• half pound of butter, grated lemon peel
• a sachet vanilla
• half a sachet yeast paneangeli

Mix all with sparkling brut. Navigate to the granny duck in the penultimate hole. Fry in hot oil and cover with icing sugar. Guaranteed results ...

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torta di porri

This cake is made from simple ingredients that create a perfectly mixed plate at the same time very delicate and tasty.
Tomorrow back in the mountains ..... and I'm happy, are on vacation until the end of the month and then later I'll do a little bit up and down a bit, so I do not get bored.
These days I used the key for PC ... that is, not to have even more desire to turn, is slowly, you become exhausted.

Recipe:

• 6-7 leeks (per 33 cm dish), I state that I like the vegetable pies available.
• 200 gr. ricotta, and luckily I usually use to dairy
• parmesan cheese 2 eggs
• marjoram
• grated nutmeg salt and pepper oil

puff pastry (the same used for the focaccia with cheese) prepared in advance because it needs 2 hours of rest.

• 250 gr.
• manitoba flour 150 gr.
• water 20 gr. Oil
• 5 gr. salt

sliced \u200b\u200bleeks and braise them with oil and a little water and a nut. When I cooked them in a bowl and add the ricotta, eggs, Parmesan cheese, salt, pepper, marjoram and nutmeg. Mix well and if necessary add a little olive oil.

Roll out the dough and rolling pin and then with the first hand (see photo focaccia with cheese). Who is not able to do so, pass the pasta and place in Grandma Duck in sheets rather than in one piece.
Place the dough in a well-oiled baking pan, pour and level the batter, coating with the other pastry, make little holes on top and bake at 200 degrees for 30 min. goodness!

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pane con lievito madre

I left for vacation with, my Cagnina Clarence, my old cat Scianca and who else?? but with him the yeast mother! yes, I have to admit, I too become part of the "yeast employees" and I'll explain why: I have donated 500 gr. Yeast mother made with grape must, a wonderful scent, for me that I love mixing it was a great gift. I began research on how to use the best for bread, and I must say that after three failures in the sense was that the bread is good and fragrant, but heavy, I finally found the right way, with a result that satisfies me, soft bread, crisp crust, good smell ... I do 2 weekly refreshments, I also cooked on the pizza with LM firestone, but that's another matter that go into later.

recipe:

dose for 4 loaves as photos

• 1 kg. 00 flour
• 200. gr. Manitoba
• 500 gr. yeast
• 2 teaspoons honey 2 teaspoons salt 700 ml lukewarm water

dissolve the yeast with some warm water, add all other ingredients already ed impastare per 15 - 20 minuti , lavorare anche con le nocche e sbattere più volte l'impasto sul tavolo per far assorbire bene i liquidi. Mettere l'impasto in ciotola , fare taglio a croce e far lievitare per 3 ore nel forno con luce accesa, coprire con pellicola trasparente e un telo. Dopo riprendere l'impasto, lavorarlo un pochino e stenderlo dando una forma rettangolare, fare le pieghe a libro e metterlo di nuovo a lievitare per un'ora. Riprendere l'impasto e dare la forma preferita, sistemare le forme su teglia con carta forno e far lievitare nuovamente per 3 ore sempre nel forno. Accendere il forno a 250 , quando è pronto infornare per 10 min. a 250°, poi abbassare a 200° per 30 min. se si prende troppo colore sopra, coprire con carta stagnola.

What satisfaction, the result!