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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.