lunedì 9 gennaio 2012

Christmas Special

*For technical reasons were not published all the photos of the recipes, therefore, to see photos of the recipes, please click the section (click here) " I  Menu' di Nuxia e non solo"  version of the recipes in Italian. Thank you. 

Sweet surprises in the stockings of the Epiphany
Small exquisite thoughts full of do-it-yourself fun and original, to make it truly magical awakening of the younger ones and celebrate the long-awaited return of the generous "old lady".

(This recipe is by Nuxia)
Ingredients:150 g dark chocolate - 70 g puffed rice

tempered chocolate: make it dissolve in water bath until the temperature reached 40 degrees, then transfer it on a marble surface and kneaded with a spatula, the mass flow rates at 28 °, then reheat in a double boiler even up to 32 °, thus obtaining thetempered chocolate which will incorporate the puffed rice. Pour the mixture onto a large sheet of baking paper and, again using the spatula, pick it up to form a block of about two fingers thick, let cool and thicken, then divide into regular blocks.
Recipe of the January 3, 2012

(This recipe is by Nuxia)

Ingredients:100 g flour - 100 g butter - 100 g egg whites - 100 g icing sugar - vanilla and cinnamon - pine nuts - raw sugar - small pieces of chocolate - salt

mounted in a bowl the butter with the icing sugar and a pinch of salt; Incorporat then the egg white and flour sifted mounted with a sachet of vanilla and a pinch of cinnamon, resulting in a rather soft dough. Take small spoonfuls into mounds that lay well apart on a baking sheet covered with parchment paper (about 12 piles).Prepare 2 other plates the same: all the piles of dough will be 36. Guarnitene 12 with pieces of chocolate to the natural lasciatene 12 and 12 in each of the remaining piles of dough, stick a few pine nuts and sprinkle brown sugar. Bake the plates one by one (or all together if the oven allows), 200 ° 12 'approx. Remove from the oven, let cookies cool, and if you have no chance to eat them immediately, store in a tightly closed tin box. Recipe of the January 3, 2012

Marzipan Balls
(This recipe is by Nuxia)

Ingredients:icing sugar 350 g - 150 g blanched almonds - vanillin - egg white - yellow dye - 12 roasted hazelnuts - cocoa - lemon zest - and raw sugar - orange flower water - Maraschino

passed to the mixer almonds with a spoonful of sugar, giving it a fine flour mixture in a bowl with the icing sugar, a sachet of vanilla, a teaspoon of orange flower water, a tablespoon of Maraschino and one egg white , joined gradually by checking the consistency of marzipan to be rather flexible. Divide into 3 equal pieces, then: first to add a few drops of dye, the second fine grated lemon rind and leave the third plain.Make each piece into 12 balls of marzipan: 12 past the yellow album and the granulated sugar, the lemon-album and 12 in raw sugar, while remaining stuck in a hazelnut and coat in cocoa. Let dry 36 balls and if you like, wrap them in a transparent paper.
Recipe of the January 3, 2012

(This recipe is by Nuxia)

Ingredients:1 kg sugar - 250 g icing sugar - egg white - lemon - sweet alcohol - color black - Oil

worked in a bowl the icing sugar with 2 tablespoons of egg white, 3 of alcohol, a few drops of lemon juice (glaze). Cook 500 g of sugar moistened with water, bringing it to 135 ° then Incorporat half of the glaze by mixing it quickly over high heat: the alcohol will evaporate into the mixture giving the appearance of porosity and coal pick it up 3 fingers in a block, in a mold greased with oil, then let it cool and thicken, then spezzatelo in blocks (white coal). Prepare the black cooking the remaining sugar (g 500) to 135 ° and incorporating the remaining frosting dyed with a dye cuccchiaino black.
Recipe of the January 3, 2012

(This recipe is by Nuxia)

dark chocolate (to sharpen) 200 g - 100 g dried apricots - 100 g pitted prunes - papaya and mango, dehydrated, around 100 g - 60 g peeled hazelnuts - 60 g walnuts - Grand Marnier

passed briefly to the mixer all the fruit, dried and dehydrated, resulting in a compound rather coarsely chopped; pick it up in a bowl with a spoonful of liquor aromatizzatelo, then divide into 30 portions and form as many balls. Tempered chocolate, or warm it in a water bath at 40 °, working it up it to cool to a temperature of 28 °, then take it back to 32 ° and at this point, dip the balls of fruit, one at a time, making sure that if it covers completely (truffles). Let them dry on a wire rack placed covered with a sheet of baking paper, store in a cool and, if necessary, wrap in transparent paper.Recipe of the January 3, 2012

(This recipe is by Nuxia)

milk chocolate (to sharpen) 150 g - cereals (corn flakes) 50 g - 30 g raisins - dark frosting to decorate (powdered sugar, egg whites, lemon juice, cocoa)

Tempered chocolate mix cereals and raisins, then divide the mixture into 18 portions which lay collected in small heaps on a baking sheet covered with parchment paper, let cool and thicken. Meanwhile, work in a bowl, 100 g of icing sugar, a teaspoon of egg white, a few drops of lemon juice and a spoonful of cocoa powder, resulting in a creamy mass (dark frosting) then pick it up in a croissant to decorate and the wire has come garnish the cakes with a dense network of lines.Complement them with some blade of corn flakes. Keep them in a cool place until ready to serve.Recipe of the January 3, 2012

(This recipe is by Nuxia)
300 g caster sugar - 300 g peeled peanut oil 

pick up the peanuts in a saucepan, the sugar and cook over medium heat, stirring constantly, until the mass becomes caramel-colored, then transfer it on an oiled marble, and with the help of 2 spatulas, knead until then it will start to cool and form a rectangular block of about 2 fingers thick, let cool and cut almost all bars.Recipe of the January 3, 2012

(This recipe is by Nuxia)


350 g blanched almonds - 100 g wildflower honey - 100 g sugar - pistachio peeled 50 g - 40 g egg white - orange peel grated - half a packet of vanilla - 2 sheets of rice paper - salt

almonds in the oven heated to 100 ° and cook while sugar moistened with 30 g of water bringing A135 °; simultaneously in a large bowl, dipped in hot water bath, kept to a minimum on fire, fitted with a whisk the egg white with honey, a pinch of salt and add the cooked sugar, once it has reached 135 degrees, continue to mount the mixture a few more minutes then add the almonds and pistachios hot. At this point, turn up the flame under the water bath and, with a wooden spoon, continue stirring the ground almonds and sugar until almost become compact, similar to a ball, then remove it from the bath, aromatizzatela with vanillin, the peel 'orange and transfer it on a sheet of paper rice, spreading it about two inches thick, then cover with another sheet of paper rice. Let cool and nougat, before it is completely cold and often cut into rectangular bars, regular.
Recipe of the January 3, 2012

(This recipe is Valentina N.)

biscuits that are made for the Epiphany

1kg of flour oo
500g of sugar
500 of butter
5 eggs
2 packets of baking powder
a pinch of salt - grated lemon rind.

mix everything as you would a pastry and let rest in refrigerator. The next day, roll out the dough and cut shapes. Cooking at 180 ° C for 10 min. After nearly cooked ... youcan decorate with icing and colored sprinkles, or can be left simple.
Recipe of the January 4, 2012

The "befanini" (in a poem)
(This recipe is Lucy P.)

Inside a kilo of flour
Butter and sugar it takes (350g)
Then two chicken eggs
And an orange 'There is an evil

A sprinkling of limon
It gives a lot of taste and aroma
Then two sachets of yeast ..
Ready is your dough.

With cutters and rolling pin
Give life to Befanini
And to make everything more beautiful,
We also put chicchini van.

It 'a very old recipe
Of our Lucca
There was an effort
If you make them in joy.

La Befana ( Lucia P.)
Recipe of the January 4, 2012

New Year's Eve The main dish is the sausage, a constant presence to greet the year that goes and what is made in each region according to different recipes and styles. We chose the Cremonese, big and round like a ball, from long cooking, and we paired with five soft mashed vegetables, a side-stocked, with plenty of lentils and pomegranate seeds as a garnish ... Who knows if it will bring luck and money? Meanwhile, enjoy them with joy in the company will be the first wish of a good start, even with the appetizer to celebrate "the Russian" mixed vegetable stew, and macaroni and a first blinis stuffed with chicken, both light and tasty. To close the tarts are richly stuffed with rice, figs, prunes and nuts. And finally, there are your recipes!

For technical reasons were not published all the photos of the recipes, therefore, to see photos of the recipes, please click the section (click here) " I  Menu' di Nuxia e non solo"  version of the recipes in Italian. Thank you. 

Blinis with mixed vegetables

(This recipe is by Nuxia)

Ingredients for 6 persons:Blinis: 

250 g flour - 250 g milk - 60 g buckwheat flour - 15 g yeast - 2 eggs - plain yogurt - saltFilling: sliced ​​peeled vegetables (pumpkin, zucchini, celery, onion, carrot, artichoke), around 600 g - 250 g Robiola - olive oil - salt

Blinis: In a bowl, prepare batter by mixing white flour with wheat, buckwheat, milk, eggs, crumbled yeast, a spoonful of yogurt and a pinch of salt. Let it rise covered, for about an hour in a warm place, then ladles to cook in a pan of very hot iron (ø cm 10): You have to get 12 blinis (thin buns). Filling: stew the vegetables in a saucepan with a little olive oil, starting with the celery, carrot and onion, and after about 10 'you add all the other, a pinch of salt, a little water, then cook again for 15 'or so. Serve the blinis stacked, stuffed and covered with vegetables and sliced ​​Robiola that, with the warmth of the other ingredients, slowly begins to melt.
Recipe of the December 27

(This recipe is by Nuxia)

Ingredients for 6 persons:

18 large macaroni (paccheri) - skinless chicken thighs 350 g - 200 g leek, cleaned - fresh cream 150 g - 50 g butter - g flour 35 to 12 slices of bread - 2 sachets of saffron - laurel - grain - dry white wine - salt - pepper

boiled for 20 'the chicken legs in a liter of water flavored with a few grains of pepper, salt, half a glass of wine and a bay leaf. Fleshless legs boiled, strain the broth, misuratene 3 / 4 liter of land by, and what remains, soak the sliced ​​bread, then squeeze it and pass it to the mixer with the meat of the chicken 5 tablespoons of grated parmesan cheese, salt and Pepper will be the stuffing for the macaroni.Cook them al dente in boiling salted water colored with saffron, then let them cool and, finally, fill them with the prepared stuffing. Slice the leek and stufatelo for 20 'in a saucepan with 15 g of butter, salt, 200 g of water, then frullatelo cream with whipped cream. In a saucepan, over low heat, soak the remaining butter (g 35) with the flour. Dilute the roux to the hot broth (3 / 4 of a liter), salt, pepper and cook for about the velvety 8 ', then mix with the cream of leek, turn off and after about 2', spread the mixture in bowls. Sit macaroni (3 each) and serve.
Recipe of the December 27

(This recipe is by Nuxia)

Ingredients for 6 persons:

a boiled sausage Cremona kg 1 - 800 g boiled potatoes - boiled lentils 250 g - 250 g celeriac stew - 250 g boiled pumpkin - 250 g boiled fennel - butter - Cremona mustard - parsley - milk - olive oil - salt - white pepper and black beans

past the boiled vegetables to blender keeping them separate. Add a big spoonful of mashed potatoes to each other mashed vegetables, then work to lentils with a little olive oil, salt and ground black pepper. The puree of celery, zucchini and fennel, however, you "mount" one at a time with a large knob of butter, salt, white pepper and hot milk for each finger. At the mashed potatoes (those remaining), then, are blended butter, hot milk, chopped parsley and a spoonful of mustard in a small tiny cubes. Serve hot sausage, pre-sliced, accompanied by mashed potatoes and several completed, at will, with a handful of pomegranate seeds auspicious.
Recipe of the December 27

(This recipe is by Nuxia)

Ingredients for 6 persons:500 g shortcrust pastry - 250 ml milk - 150 g rice native - 80 g sugar - 80 g dried apricots - 60 g dried figs - prunes 50 g - 50 g nuts - hazelnuts g from 50 to 4 dates - 4 egg yolks - cinnamon powder - vanilla - sugar - rum - salt

Boil the rice in a pint of water and milk mixed in equal parts, with a pinch of salt after 20 'off and let sit until the rice has absorbed all the liquid, then mix it with egg yolks, icing sugar, cinnamon, vanilla and a tablespoon of rum. Roll out the pastry and covered 18 oval ramekins. Fill them with dried fruit passed to the mixer and blended with rice, leveling well. Sprinkle the "tart" with brown sugar and bake at 190 ° C for 20 '.
Recipe of the December 27

Terrine de foie gras au volaille
(This recipe is Giselle V.) - (France)

500g of minced pork and veal equal parts
350 g white meat (breast), turkey or chickenmeta 'cubes and half' milkshake
150 g of lard bard, cut into strips (about 4 / 5 inches long (you can 'use of bacon lying)2 eggs2 dl creme fraiche (use the pen)
150 g shallots (enough for me 60/70)
2 cloves of garlic, germ removed (I can not put it)½ bunch of parsley (there will be about a dozen sprigs)
1 tablespoon of "Four Spices
10 grams of salt5 g of ground black peppera splash plenty of Porto
25 cl of gelatin to the port (I bought a pack powder, ½ the preparation I have used more 'meta')

1) Blend the parsley, garlic, shallots, and mix with ground veal and pork 

2) add the Port
3) the pepper, the four spices, pink salt (if you do not have normal salt)
4) Whisk the goal 'of poultry meat and eggs the creme fraiche last 
5) to add the goal 'of foie gras
6) you get a nice mousse
7) add this filling / mousse stuffing of veal and pork the other half 'of birds in small cubes and bacon cut into strips or bard (mix well using your hands if you have any problems using the gloves and put gietta)
8) Place the bottom of the bowl, a first layer of stuffing, perdisponendo dimples for foie gras
9) put stiscine, chunks of foie gras, cover, being careful to keep in place the foie gras, gently compressed, smooth with a spatula
10) cover
11) and put the dough around to seal the bowl (I did not want, I used the methodCookingBake in water bath and in a moderate oven 160 ° / 180 ° about 2 hours, 2 hours and a half second oil furnace.Just cooked, pour over the gelatin until bordo.Questo will do 'come to the surface and formed fat will protect' the bowl during storage and cooling (in a nutshell keeps soft). The temperature in the middle of the bowl varies between 75 / 80 ° C. You can 'ottimizzre cooking lowering the oven temperature during cooking to rimenere fork in this temperature.Note: I have cooked at 160 degrees for 1 hour and forty, I have the thermometer probe but without the cooking so 'is goodThe water bath is heated on the stove first, then put the bowl in a hot oven.Once the bowl has cooled, put it in the fridge and leave at least 12 hours
Recipe of the December 28

Terrine of duck foie gras with figs and dried

(This recipe is from Monique R) - (France)

 A duck for about two kg
300g of minced pork, drawing media
300 g bacon, chopped fresh medium die
200 grams of dried figs
1 slice of foie gras from about 
8 g (optional)
1 teaspoon of "four spices"
2 teaspoons salt guerande ground (a good salt is fine)
30 turns of the pepper grinder10 / 20 cl port
2 eggs
2 dl of creamjuniper berriesGelatin
1 liter and a half

The day beforeBone the duck, reserve a breast, remove skin fat, gristle, grind.Cut the breasts into strips and season with a little 'port and the four spices, store in refrigerator.Cut the figs into 8 parts and soak them in the portWith the carcass of the duck, and a few juniper berries to a fund (similar)The day of cookingPrepare the ground farcia.Mescolare with eggs, cream, the very bottom of the duck, salt and fichi.Salare and pepper.Doing very little fat quickly resold the strips of duck.In a bowl, half-gallon crock, put a layer of stuffing, then strips of duck, always a little push. 'Continue layered with stuffing and foie gras stuffing, thread and stuffing coprire.Mi recommend to press hard.Let stand in refrigerator about six hours.Heat oven to 180 degrees, heat water for cooking in a double boiler, place the pan and bake.I use the thermometer probe but not possessing, you can 'takes about an hour of cooking to 180 degrees, then lower the temperature to 160 degrees, cook for about an hour. With the thermometer at heart is the temperature of 75 ° .Meanwhile, prepare the gelatin.Remove from oven, drain the fat, put the jelly in its place, put in the fridge and hope you do go the cooler as bagalio hand!! Serve after 48 hours, keeping in the fridge and keeping it at room temperature at least half 'hours before serving.
Recipe of the December 28 

The briouates starters with phyllo dough

(This recipe is from Patrizia)

I tried this recipe the Moroccan briouates (I live in Rabat) and I must say that it is simple and good. Cut into julienne carrots, zucchini and leek and chopped the mushrooms. Sauté all the vegetables in a little oil, salt and pepper added just after the mushrooms and continue cooking if necessary with a little broth. You can also add spices if you like. You use a lot of cumin. Once the vegetables are cooked adj.dough parmesan or grana. Putting together two sheets of phyllo dough and fold the sides like cannelloni filling from the bottom, roll and lock with a little egg. Brush the cannelloni with the egg and sprinkle with cheese. It may be that fry cook in the oven.
Recipe of the December 28 

Pappardelle with duck

(This recipe is Diana C. - Siena)

(Made my way to be more inspired 'recipes)

1 duck
peel of an orangeGrand Marnierred
odors (carrot, celery, onion, garlic)
 Cloves - juniper berries

Peel off the duck and strip the flesh off as much as possible. Reduce the carcass into pieces and put everything in a bowl to marinate with grated orange peel, half a glass of Grand Marnier and a little 'wine. Leave it for 12/24 hours.Make a mixture of herbs and fry in oil. Meanwhile, boil the red wine with the cloves and crushed juniper berries. Add the fried meat including carcass and brown. Add the wine and cook for bollitto 2 or 3 hours (plus ', and more cooks' is good). Strip the flesh off all the meat and chop on a cutting board with a mezzaluna or knife. Repulse all in pot and boil it in again. If necessary add a little 'water' cause when you drain the noodles are always a little 'dry well' some 'of liquid uncomfortable.From mouth-watering. shame that I had to hold back because of other courses. very successful and excellent.
Recipe of the December 28 

Sausage in Brioche (EN BRIOCHE saucisson - France)

(This recipe is from Alex B.)

This brioche is made with a sausage called saucisson de France Morteau that we can not be found but may very well be replaced by modena sausage sausage or some Southern cooking.
 Ingredients for 5 / 6 persons
1 sausage sausage to another about gr. 450
3 eggs
1 packet of yeast (yeast for 25 grams)
20 cl. of fresh cream
250 gr. flour
20 gr. of buttera few leaves of lettuce
Salt q.b.

If you prefer pre-cooked sausage (the best is the Modena), prepare as directed.If it's more sausage to be cooked by placing it in a saucepan with cold water, bring to a boil and let it cook for 20 minutes (or more depending on the case of fresh or dried sausage) is removed from the water and then Leave it to cool.Break the eggs into a bowl, add salt and beat them like an omelet, then incorporate, still whisking, baking powder, fresh cream and the flour little by little, to keep lumps, in order to obtain a smooth paste.Butter a mold profusely plum cake, pour the pasta. Remove the skin from the sausage (or sausage) and place it on the dough by pressing it lightly because lunges.Let stand for 20 minutes.Turn the oven to 180 degrees and bake 10 minutes after the mold and bake 40 minutes x.To serve place the pastries on a serving dish and garnish with green salad endive (it would be the "niçoise") French. I prefer the lentils with garlic.
Recipe of the December 28 

Gingerbread Umbro

(This recipe is from Perugia by Susanna)

This is the recipe from a friend who last year I ran with success has been very popular with friends

Doses for c / a 20 Pampepato:

• 1 tablespoon freshly ground pepper
• 1 kg. clean of nuts
• 400 g. clean and toasted hazelnuts in the oven for 10 'to 250 °
• 400 g. clean and toasted almonds in the oven for 20 'c / yy 200 ° (should be just golden)
• 200 g. clean pine nuts
• 300 g. of cooked
• 350 g. of honey
• 1 kg. dark chocolate
• 2 lemons grated
• 2 oranges, grated
• A grating of nutmeg (less than half)
• 1 glass of cold sweet coffee
• 200 g. flour c / a (one that collects)
• 200 g. lime green (even candy are fine) 
600 g. raisins by soaking in white wine (by squeezing)

Mix all ingredients in a large bowl. Add the melted chocolate at the end in a double boiler, flour and pepper. Let the dough (all night). Make balls and bake in a preheated oven at 200 degrees for about 20-25 minutes. Under the balls a little 'or wafers of flour (or parchment paper). The balls tend tend to open, adjust them with a spoon dipped in cold water.
Recipe of the December 28

Christmas Eve Dinner and The Christmas Lunch

The Christmas Eve Dinner, after exchanging gifts and good wishes, everyone at the table to begin, according to tradition, with a menu of lean precious simplicity: crustaceans, fish and vegetables that will leave guests speechless.

For technical reasons were not published all the photos of the recipes, therefore, to see photos of the recipes, please click the section (click here) " I  Menu' di Nuxia e non solo"  version of the recipes in Italian. Thank you.

Roulade of smoked salmon

Ingredients for 8 people:
16 slices of smoked salmon 400 g - g skinless fillets of sea bass from 250 to 16 slices of panbrioche - 50 g boiled broccoli - salad - sugar - lemon - butter - Tabasco sauce - soy sauce - olive oil - salt
beat with a knife the fillets of sea bass beat and seasoned with a pinch of salt and sugar, a tablespoon of soy sauce and a few drops of Tabasco. Panbrioche prepared with 16 discs (Ø 9) to be fried in foaming butter. Spread slices of smoked salmon on the beat (tartar) of sea bass and roll forming rolls. Lay them on panbrioche disks, which are then placed in the dish on a bed of salad. Dressed with a sauce whisking obtained 80 g broccoli with olive oil, salt and lemon juice.


ingredients for 8 people:
pumpkin into cubes 400 g - 170 g butter - 150 g flour - 3 eggs - 2 fillet of sole - onion - olive oil - salt

filleted sole and 20 g of butter to saute the fillets, salt and frullateli, prepared with the scraps of fish and half a liter of broth. Choux: boil 200 g of water with 150 g of butter and a pinch of salt, then pour in the flour and stir, keep the dough on the fire until sfrigolerà. Then transfer it and let it cool before kneading to incorporate, with the whip hook, half of the whipped eggs and sole. With the mixture collected in a pastry bag lined, on a baking sheet covered with parchment paper, so many tiny balls (choux) from bake at 200 degrees for 20 '. Velvety: fry in some oil and a pumpkin chopped onion, add the fish broth already prepared, salt, boil for 40 ', then whisk.Serve in bowls with creamy shake the rest of the sole, raised a scoop, and some choux, the remaining part to bring them to the table.

Norman scallops

Norman sauce:
 fish stock 200 g - 70 g mushrooms - fresh cream 50 g - 25 g butter - 25 g white flour - egg yolk - parsley - salt - pepper - 18 scallops - breadcrumbs - butter
 Norman sauce: 
fry the mushrooms in the butter into small cubes, add the flour, the balloon, let it boil for 10 'then finish the sauce with the cream, egg yolk, salt, pepper and parsley. Open the scallops raw, spurgatele, Gather of 3 for shell, cover with the sauce, bread crumbs, flakes of butter and let brown in the oven for 3 '; serve immediately.

Scampi Gratin

Ingredients for 8 people:800 g potatoes - 800 g shelled tails of escape - laurel - butter - milk - olive oil - salt - pepper

peeled potatoes, cut into approximately 2 mm thick slices, rinse under running water, then boil them covered with water and milk with a bay leaf and a pinch of salt until al dente then drain. Place 8 ring cutter (Ø 12) on a baking sheet covered with parchment paper. Do you have a ring in each layer of potatoes, shrimp, equally divided (except 8) and a second layer of potatoes. Tasselled of butter and put into the oven at 190 ° C for 12 '. Meanwhile, pan roasted in the tails of escape left, then open them like a book and place them on potato pancakes for garnish, finished with a drizzle of olive oil, crushed pepper and serve.

Orate with zabaglione Martini

Ingredients for 8 people:
4 bream to 350 grams each. - A leek - and 3 egg yolks - sage - parsley - dry martini - olive oil - salt - white pepper
Having gutted and scaled sea bream, season inside and out with salt, pepper, stick them in the belly of a sprig of sage, then place them on a baking sheet on a bed of leeks into rounds, moisten with a drop of martini , a little olive oil and bake at 180 ° C for 25 'or so, then sfornatele and keep warm. Transfer the juices of the fish in a large frying pan and allow to dry, then frullatelo. Gather in a bowl the egg, egg yolks, salt, pepper and egg shells, 6 / 2 Martini, immerse the container in a water bath kept warm over a low flame and mounted with a whisk, until you get a frothy zabaglione towhich should be incorporated into the mixture preparation. Sea bream served with hot zabaglione, chopped parsley and a seal of boiled vegetables.

Gattò vegetables

Ingredients for 8 people:
800 g boiled potatoes - diced vegetables: artichoke, pumpkin, leek, zucchini, carrot, around 300 grams - peeled and chopped pistachios - an egg - butter - parmesan cheese - olive oil - salt - white pepper
diced vegetables to the stew with a little olive oil, a little water, salt and pepper, until the mixture has dried. Peel the boiled potatoes, hot, mash with potato masher, then knead in the puree with the egg, salt, pepper and a tablespoon of grated cheese.Butter a semi-cylindrical mold (such as the sweet "love polenta"), wrap it with parchment paper, buttered and also distributed on the bottom of a handful of chopped pistachios and half of the puree. Above, center, pick up the diced vegetables mixed with 3 tablespoons of cold cheese, cover with the rest of the puree and leveled well. Bake the mold at 170 ° C for about an hour out of the oven, baggy cat in serving platter and serve. You like, serve it with a white sauce (creamy).

Green apple parfait

Ingredients for 8 people:green apples 250 g - 150 g whipped cream - 110 g sugar - 70 g egg whites - a pack of panbrioche - lemon - apricot jelly - Cointreau - salt
8 panbrioche prepared disks (Ø 9), pennellateli of liquor and place them in as many rings cutter the same diameter, supported on a tray. Make a syrup by boiling up to 112 ° C, 70 g of sugar with a drop of water. Meanwhile, begin to mount, with the electric whisk, the egg whites with a pinch of salt, then add the hot syrup wire continuing the process until a thick meringue. Whip the cream steadfast. Coring, pureed apples unpeeled, with 40 grams of sugar, a few drops of lemon juice, and soon after, stir the mixture with the cream, the meringue, then spread the mixture into the rings and keep them in the freezer for 8 hours. Pull out the sweets from the rings, pennellateli jelly and serve, garnished as desired, with berries and raspberry smoothies.

Orange sauce for pudding

Ingredients for 8 people:milk, 350 g - 80 g sugar - 70 g candied orange - Maizena - 5 egg yolks - Cointreau
Heat the milk with chopped candied fruit, then pour the egg already mixed with sugar and a teaspoon of cornstarch, bring the cream over low heat, stirring, leave without taking a boil to thicken. Aromatizzatela with a dash of Cointreau, then pour in the gravy boat and serve warm with the pudding.

Pumpkin Fritters


Flour, waterpumpkinpies yeast, a pinch of salt, grated Parmesan cheese.

Boil the pumpkin into cubes, very big. leave when it is cooked in the school incolander.
Then put it in a bowl and mash with a spoonuntil it was into a mush.
To make the pancakes in a bowl mix flour, water enough to form a liquid batterAdda pinch of yeast for piessalt, parmesan cheeseand finally the pumpkinMix well.
In a pan, add extra virgin olive oil to heatwhen it begins to reach its optimum temperature, pour the mixture with a spoon and gradually space out the doughthatthe individual will become frying pancakesWhen they are golden brown, drain on paper towels.

Recipe of the December 19

Kartoffelpuffer (potato pancakes - Germany)
(This recipe is Alex B.)
Simple and simply delicious. In Germany also sold in kiosks on the street.
For 4 servings:
Potatoes kg1
1 onion
2 eggs
Salt and pepper q.b.
3 tablespoons flour
A pinch nutmeg
Oil or fat for frying

Peel the potatoes and onion.
With suitable grating potatoes and onions cut into julienne strips and add the beaten eggs, flour and other ingredientsWith your palms to form pancakes and cook in hot oil (in Germany use a special grease for frying, but I do not like). They are good withboth savory applesauce.
Recipe of the December 20

Crespelline salmon
(This recipe is Dianella B.)

(6 people)150 g of flour,
3 eggs,200 ml of milk,
40 g of butter,
1 pinch of salt.1 salmon steak (300 g),
200 g of Robiola,
40 g of walnuts,
3 sprigs of thyme,
1 teaspoon pink peppercorns
200 ml of cream,
40 g of grain,
100 ml dry white wine
20 g of breadcrumbs,
20 g of butter,
1 pinch of salt.

Sift the flour into a large bowl, add eggs, combine the salt, mix the ingredients with a fork.Dilute pouring the milk a little at a time.Take a pan of 20 cm in diameter, scaldala and anoint with a little butter.Pour a ladleful of batter, rotate the pan, holding the handle in order to distribute it evenly over the bottom.It 'cook the pancake, gently unplug it, and had been sent cuocila again.Transfer it onto a sheet of parchment paper.Proceed until all the batter all over.Arrange the salmon steak, first rinsed under running water, buffered with a paper towel on a rack for steaming in the pot and put 1 liter of water, wine, some peppercorns and 1 sprig of thyme ( I bake it, covered, for 3 minutes in the microwave at 750 W, with a drop of wine, peppercorns and thyme).Let cool completely and sminuzzalo with a knife.Clean the thymus was left with a paper towel moistened.Get the leaves of a branch and chop finely.Put the salmon in a bowl chopped, join robiola, the remaining salt and pepper, stir to mix ingredients well.Combine the crushed walnuts and thyme prepared soften the mixture with 30 ml of cream mixture.Split the preparation in the form of pancakes and dumplings, closing with a chive.Proceed until all the ingredients.Turn the oven to 180 degrees.Grease a baking dish that can also go to the table, with half the butter.Arrange the crepes prepared, closely spaced, in the pan.Mix breadcrumbs with Parmesan cheese.Wet the crepes with the remaining whipped cream.Sprinkle with breadcrumbs and a few knobs of butter have been.Bake 10 minutes, turning out.Servile and garnish with the remaining sprig of thyme.

Recipe of the December 21.

Delicate pastry
(This recipe is Dianella B.)

Ingredients for 4 people:
2 rolls of puff pastry,
300 g fillet of sole,
500 g broccoli,
100 g of mozzarella,
1 egg yolk,
Cut the broccoli into florets, wash thoroughly, quickly blanch in boiling salted water, drain and keep aside.
Unroll and spread a sheet of puff pastry on a baking tray lined with baking paper.Dispose yourself over the sole fillets, salt and pepper, spread the tops of broccoli, salted and seasoned with a little olive oil.
Cut the mozzarella into small cubes and distribute it on broccoli.
Beat the egg lightly with a fork, and with a pastry brush, brush the edges of thepastry, recline the other sheet of puff pastry, press lightly with your hands to "paste"the dough.
Brush entire surface of dough with beaten egg yolk and make small cuts in a diamond shape with a knife.
Place the dough in a preheated oven at 180 degrees for 20-30 minutes. Servewarm in slices. If you wish, you can also put in the ingredients tender peas.
Recipe of the December 21.

Stars of Eve  Menu
(This recipe is Dianella B.)

Ingredients for 4 people:
400 g of pasta.
For the filling:
200 g of flesh of sea bass,
100 g of finely chopped prawns,
3 tablespoons olive oil,
70 g of thawed spinach,
half shallot,
1 clove of garlic,
1 egg,
For the sauce:
350 g zucchini,
50 g of extra virgin olive oil,
half shallot,
1 bunch of parsley,
Finely chop the shallot and garlic and pour into a pan with a tablespoon of olive oiland let dry for 3 minutes.
Add finely minced fish flesh and shrimp.
Mix the ingredients well for a few minutes.
United thawed and squeezed spinach and cook for another 2 / 3 minutes.
Let cool then built a whole egg, salt and pepper.
Roll out the dough on a pastry board well floured, dividing it into strips of 4 cm,recline the mounds of filling to 4 cm away from each other.
Brush with water, one side of a strip of the same size and side wet, place it over the one on which you put the filling.
Squeeze the ends to make the dough and join a star-shaped cutter cut the ravioli.
Chop the other half of the scallions, parsley and pour in a pan with a little oil and cook for 3 minutes.
Add the zucchini washed and cut into small cubes, then cook for another 5
Soak half a cup of water, salt and continue cooking for 15 minutes.
When cooked, add the pepper and pour a little olive oil, if liked.
Boil the stars in salted water, drain and immediately season them at the right timewith the hot sauce.

Recipe of the December 21. 

Salmon to the first fruits         
(This recipe is Dianella B.)

Ingredients for 4 people:
8 onions,
4 carrots,
2 zucchini,
4 salmon fillets,
For the beurre blanc:
5 scallions, chopped
5 cl of dry white wine
5 cl of water,
3 tablespoons white wine vinegar,
1 tablespoon of fresh cream,
125 g of butter.

Clean and slice the onions, wash and peel the carrots and cut into thin sticks, as well as
Salt and pepper the salmon fillets and cook for 5 minutes to steam.
At the same time cook the vegetables to steam for 10 minutes.
Meanwhile, prepare the beurre blanc:
Put the shallots in a pan with wine, water and vinegar and let reduce until there will be 3 or 4 tablespoons of liquid.
Withdrawn from heat, add the cream and stir; add the butter, little by little, beatingvigorously until you get a cream.
Add salt and pepper.
Serve the fillets of salmon with vegetables and beurre blanc.
If you want a lighter sauce changed the recipe and choose to prepare a cream cold.
Beat two egg yolks with the milk fat and just take consistency, add a sachet ofsaffron dissolved in a few drops of water Bollene.
Add salt, pepper and flavored with chives along with some chopped fresh mint leaves.

Recipe of the December 21.

Flan COFFEE                           
(This recipe is Dianella B.)

300 g of grapes,
150 g of chocolate,
125 g of sugar,
125 g of butter,
125 g of chopped almonds,
100 ml fresh cream,
2 eggs,
2 tablespoons instant coffee,
fillets with almonds.
For the sauce:
2 espresso,
3 tablespoons of sugar,
1 small glass of whiskey,
2 tablespoons of whipped cream.
Peel the grapes, open it in half and remove seeds.
Melt the chocolate in a double boiler or microwave, then add the coffee.
Work the softened butter with sugar until it becomes creamy, add the ground almondseggs and melted chocolate.
Spread the mixture into 6 greased ramekins of butterhalf-filleddispose yourselfover the grapes and finished to fill them.
Sprinkle with almonds and cook the fillets in the oven at 180 degrees for 15 minutes.
Still beautiful swollen from the heat immediately remove them arrange them in thedessert plates.
Whisk the coffee into a shaker with sugar melted in a little hot water at the end stir in the whiskey and gradually add the cream.
Pour the cream around small soufflé.

Recipe of the December 21.

The Christmas Lunch
The Christmas lunch is the time where ancient flavors meet modern trends in gastronomy. A Christmas appetizer, pasta, and desserts, Christmas recipes full of taste, as those who are going to present below.

Rings with smoked salmon(This recipe is Maria Pia)Ingredients: (dose for 12)For the dough: 200 g white flour - 2 eggs - salt - For stuffing: 400 g zucchini - 300 g carrots - 250 g leeks - cream 200 g - 200 g sliced ​​smoked salmon - celery 80 g - 
20 g grated Parmesan cheese
 - olive oil - salt - cream and butter to brownWith the ingredients listed prepare the dough, wrap it in a little foil and place in refrigerator to rest for 30 '. Meanwhile, chop the celery and carrots together, put it all to simmer in 3 tablespoons olive oil, mixing well leeks, zucchini and a pinch of salt.When all the vegetables will be cooked, but not crushed, add 200 g of cream and let thicken over a moderate heat. Remove from heat, season with Parmesan cheese and let cool. With the specific machine while you pull the dough, resulting in 6 thin strips. Boil in salted water to a boil, drain and cool them on a towel and sistematene 3, putting them slightly overlapped to form a rectangle. Do the same with the other 3 strips, placing them on a second plot. Coated pasta with smoked salmon slices, then roll it over the vegetables spalmatevi, then cut it into slices regular (rings).Arrange the rings of salmon in a large pan and, when serving, sprinkle with cream (about g 150) and knobs of butter, cover with aluminum foil, then pass them in very hot oven for 5-6 '.
Recipe of the December 22

Mini Muffins
(This recipe by Claudia - Rome)

150 g of flour "0"
half a bag of baking powder for pies 
2 teaspoons Parmesan cheese
pinch of salt
a little 'peppera pinch of nutmegchoice and a sprinkle of garlic and freeze-dried chives
(These ingredients are combined together in a bowl)

In Another bowl:
1 egg  
50 gr. of melted butter 
90 g of milk

Beat the egg with the milk and butter and pour all the other ingredients already joined together, mix it all for a few seconds (the mixture will be grainy).Joining two / three small paper cups and pour in a teaspoon of mixture (up to the edge).In the oven at 180 degrees for 15 minutes.Once warmed to remove the paper cups (keeping clean ones).Halve the mini muffins (I removed the cap) and put the center in some a piece of smoked trout, smoked swordfish in other (maybe salmon), I put on the caps that I have little mayonnaise and garnished with red or black fish eggs.I have served as an aperitif, proved very successful, prepare in a short time and once cooked (naturally before garnish) are also preserved a few days in a plastic bagAre about 30 mini muffins, however, the Board having regard to the speed of preparation, not to increase the dose because it takes some time to fill the cups of the dough and muffins, once mixed should be fired as soon as possible.
Recipe of the December 22

Gourmet cake

(This recipe is Albert B. - Milan)

For the cake:
500 g white flour -olive oil 25 g -2 egg yolks -and half a tablespoon of sugar -salt-25g fresh yeastTo fill:Robiola g 350 -ham, sliced, 160 g - sturgeon, sliced, 160 g -150 g mayonnaise -120 g butter -shallot -aromatic chopped (chives, garlic, parsley) -lemon -Worcester sauce -fillets and anchovy paste -green olives -fresh tomato -salt -pepper.

Time required: about two hours to rise.Mix the flour with 250 g of warm water, yeast, egg yolks, oil and a pinch of salt.Let rise for 70 'then add the sugar without adding flour. Still working, let the dough rise for 40 ', then place it in a mold (diameter cm 20) 12 cm high oiled.After another 60 'of rising, put into the oven at 200 degrees for 35'.Slice the cake cool in 12 disks of the same thickness.Prepare 3 farce: the first with the butter worked with a finely chopped onion, Worcestershire sauce and lemon juice, and the second with mayonnaise mixed with a little anchovy paste, and the third with Robiola, the chopped herbs, salt and pepper.Spread stuffing each with 4 discs. Overlap them, and those completed in butter with slices of sturgeon, and those with the ham with the mayonnaise. Cut each disk into 6 wedges pair of equal, then recompose the cake starting from the base.At first you follow the other layer, overlapping them so as to alternate the flavors; to facilitate the operation, help you with a disk.Complete the cake with his hat and Decorate with olives, anchovy fillets, tufts of Robiola (about one third of the filling) and fresh tomatoes.
Recipe of the December 22

Adriana cannelloni

(This recipe from Sarah - San Francisco)

Filling:½ kg minced pork loin
1 liter milk
1 small onioncinnamon
2 clovesbutter, salt, 
1 nut+ Bechamel sauce (a little 'liquid, to which you have joined a couple of tablespoons of parmesan), grated parmesan cheese,
For the filling, making Brown the onion in a little 'butter, add the meat, to make color and then add the milk, and nut flavors. Cook over medium-low for 1 ½ hours or more ', until' the meat has absorbed the liquid. To prevent them from being too dry, not to restrict too much meat.Fill the squares of egg pasta with a little 'of the filling, forming the cannelloni and place them on a baking tray "dirty" at the base with the white sauce. Cover with more sauce, sprinkle with Parmesan cheese and butter flakes.Bake at 200 for ½ hour. If you darken the surface, cover with aluminum.If you see that the filling and 'too dry, add a little' of white sauce.I like both, so the meat cooked 'takes a different flavor.
Recipe of the December 22

Trio of fish tartare with crostini
(This recipe is Dianella B.)

Ingredients for 6 persons:
400 g skinless fillet of sea bream,
400 g skinless salmon fillet,
400 g of bluefin tuna,
1 lemon1 lime,
1 teaspoon red pepper corns,
2 sprigs of dill,10 chives,
1 inch ginger root,
2 tablespoons soy sauce,
5 tablespoons olive oil,
3 pinches of salt,
6 slices of bread with cereals,
6 frtte loaf of whole,
6 slices of bread to soy.

Rinse the fillets under cold running water, dab it with paper towels.Chop coarsely with a sharp knife, the fillet of sea bream and salmon fillet, collecting them in 2 different bowls.Cut the tuna into small cubes and collect them in another small bowl.Divide the lemon and lime in half, juice spremetene separately in two bowls.Mash with a knife blade flat, pink peppercorns.Clean with damp paper towels dill and chives.Peel the ginger root with a vegetable peeler.Units per hour 2 tablespoons of oil, the juice of 1 / 2 lemon, crushed red pepper and chopped chives.Add salt and stir gently ingredients: cover with plastic wrap.United salmon 2 tablespoons of olive oil, remaining lemon juice and chopped dill.Season with salt, mix well the ingredients and cover with plastic wrap.Mix the tuna cubes soy sauce, finely grated ginger and a tablespoon of remaining oil, season with 1 pinch of salt.Cover the preparation with plastic wrap.Let marinate at least 3 tartare 20 minutes in the refrigerator.Cut the slices of bread with stencils of different shapes cutters.Collect the slices on the plate coated with baking paper.Toast under the grill of the oven, the loaf 5 minutes, turning halfway through cooking.Withdraw the tartar from the fridge.Divide into 6 equal parts each tartare.Arrange on the bottom of each dish 3 slices of bread, a type.Place on toasted grains of sea bream tartare, the salmon on wholemeal toast and soy tartare with tuna. Serve. Garnish, if desired, with sprigs of dill and chives.
Recipe of the December 22

Soup of sea crust
(This recipe is Dianella B.)

Ingredients for 6 persons:
600 g of mussels,
600 g of clams,
12 prawns,
12 prawns,
1 clove of garlic,
1 shallot,
6 cherry tomatoes,
250 ml dry white wine
1 cube of fish,
1 package of frozen fried Mixed,
1 egg,
2 rectangles of puff pastry fresh paving,
30 ml of olive oil,
1 bay leaf,
5 grams of coriander seeds,
1 pinch of salt,
1 dash of pepper.

Wash and scrape the mussels, clams, rinse several times under running water.Peel and chop the shallots.Put in a casserole dish 10 ml of olive oil, add the shallot, garlic, dress,mussels, clams and salty.Sprinkle with wine.Bring on the heat and cook 5 minutes, stirring until all the shellfish have opened.Drain and shelled molluscs, eliminating the closed ones, put them in a bowl.Strain the cooking liquid.Shell the shrimp and shrimp heads and keep them.Remove the fillet and black wash.Clean the bay.Wash tomatoes, cut them in half, remove the seeds and water vegetation.Pour into a saucepan 400 ml of water, bring to a boil.Add the fish die, let it dissolve, remove from heat.Put in a saucepan the remaining olive oil, add the mixture to fry, do it dry 2 minutes, stir.Together the heads of shellfish, fish soup prepared, the filtered liquid from cooking the mussels, bay leaf, coriander, tomatoes and pepper.Bring to a boil, reduce heat, simmer 5 minutes, filtered preparation.Put in 6 zuppierine, they can also go in the oven, the tails of Norway lobster tails and shrimp.Break in zuppierine also mussels and clams.Pour over the boiling broth.Preheat the oven to 200 degrees.Unroll the puff pastry on work surface and cut out 4 discs of the same diameter of the bowls.Prick each disc with a fork.Place bowls on the discs, pressing lightly with your fingers along the edge to adhere well to the pasta.Shelled egg into a bowl, whisk with a fork, brush the dough with apastry brush.Bake 15 minutes the zuppierine: browning the surface of the dough should.Remove from the oven and serve.NOTE: Where it comes to fish, nut, pack of mixed frozen to fried etc., I advise you to do everything in-house course (fried fish stock and classic).
Recipe of the December 22

Bundles of sea bass
(This recipe is Dianella B.)

Ingredients for 6 persons:
For the filling and sauce:
600 g skinless fillet of sea bass,
3 slices of bread,
30 ml of milk,
6 sprigs of fennel,
8 cherry tomatoes,
7 tablespoons olive oil,
1 shallot, 
12 pinches of salt,
2 Sprinkle with pepper,
2 sachets of saffron,
250 ml of cream,
4th ml of dry white wine

.For the dough:
400 g of white flour,
4 eggs,
1 pinch of salt,flour for processing.

Put in a large saucepan 4 tablespoons olive oil, tomatoes, cleaned and cut in half 2 sprigs of fennel and sea bass.Add salt and pepper.Cook over medium heat 5 minutes.Raise the flame, add the wine and let evaporate.Cover and cook 10 minutes proseguitela, over medium heat.Drain the fillet of sea bass from the saucepan and reduce by half the cooking liquid.Remove from heat and pass it through a strainer into a bowl, causing him to fall.Thinly slice the shallots, peeled and let it brown in a skillet with 1 tablespoon of oil.Chop the fillet of sea bass, transfer it into a bowl.Add the sliced ​​bread, soaked in milk and squeezed, other 2 sprigs of fennel and shallots chopped drained.Season with salt and pepper, cover with plastic wrap and let cool in refrigerator.Put the flour on work surface with salt, formed a fountain.Shelled eggs in the middle, knead for a long time.Form a ball, wrap in plastic wrap.Refrigerate 30 minutes.Roll out the dough on floured work surface, with a rolling pin, into a thin sheet.Divide it into squares of about 10 cm square, the center distribuitevi the filling, fold each square bundle.Arrange the dumplings in a basket for steaming.Place the basket in a saucepan half full of hot water, cover, simmer 10 minutes.Pour the meantime, the cooking of sea bass in a small saucepan, add the cream and heat 5 minutes, over low heat.Add the saffron and keep warm.Divide the dumplings into 6 individual dishes.Drizzle with the sauce, decorated with the remaining fennel, chopped. Serve.
Recipe of the December 22

Fennel flan
(This recipe is Dianella B.)

Ingredients for 6 persons:
2 fennel,4 eggs,200 ml of cream,20 g of butter,30 g of flour,1 pinch of salt,1 dash of pepper,1 pinch of nutmeg.

Private of the hardest parts of the fennel and beards, wash them and cut them into thin slices.Arrange in a basket for steaming.Bring to a boil in a saucepan 1 liter of water, lean over the basket.Cook the fennel 10 minutes: they become tender.Remove from heat and let cool.Shell the eggs in a bowl, whip with a whisk to make them swollen and homogeneous.Add the cream, flour, salt, pepper and nutmeg.Stir with a whisk to make smooth preparation.Add the fennel steamed, stir.You can use a food processor to simplify all the operations in which case you will get a creamy mixture.Turn the oven to 120 degrees. Butter a pudding mold and fill with the mixturepreparato.Infornatelo and cook 45 minutes: the flan must be consistent and take a light golden color.Check the area with a wooden toothpick, bake another 5 minutes if necessary.Baked flan, sformatelo on a serving platter. Serve.
Recipe of the December 22

Tile with berries

(This recipe is Dianella B.)

Ingredients for 6 persons:
For the tile:
2 eggs,60 g of sugar,150 ml of milk,100 ml of cream,180 g of hard nougat with almonds.

For the sauce g berries:
300 g mixed berriesfrozen45 g of sugar.

To decorate:
4 Grappolini currant,12 raspberries,10 more.

Put the berries, still frozen in a saucepan with the sugar.Cook over medium heat 10 minutes, remove from heat and whisk with a hand blender.Pass the mixture through a strainer to remove seeds, transfer it into a bowl to cool.Pour the milk into a saucepan and bring to a boil.Let it cool.Chopped nougat with a knife properly, pick it up in the glass of the blender and chop finely.Shell the eggs, separating the yolks from the whites in 2 different bowls.United in the bowl with the egg yolks 50 g sugar and whipped with an electric mixer, 5 minutes until mixture is soft and swollen.Add the warm milk, mix well, the preparation transferred back into the saucepan and cook over low heat 5 minutes, stirring.Stir in the dust of nougat, a little at a time, and turn off the heat.Pour the preparation in a large bowl and let cool.Whisk the egg whites until stiff 5 minutes with a whisk.Embed them gently to the rest of the preparation cooled.Stir with a whisk, from bottom to top, to keep the preparation swells.Pour the cream very cold refrigerator in a bowl with the remaining sugar, stir 5 minutes with an electric whisk and incorporate into the mixture.Line a mold plum cake of 20 cm in length with plastic wrap kitchen, making transshipment.Pour the egg mixture, beat a little 'on the table for compacting, livellatelo with the back of a spoon moistened.Cover with plastic wrap and store in the refrigerator 6 hours.Remove the tile from the freezer 30 minutes before serving.Remove the foil on a tray along and misshapen.Decorate the surface with Grappolini of currants, raspberries and blackberries clean;Serve the cake slices with the sauce separately.You can frost up the fruit, passing it the first album and then slammed into the sugar.(And of course the inevitable nougats, etc. panforti.)
Recipe of the December 22

(This recipe is by Nuxia)

Ingredients for 6 persons:

500 g flour - 5 eggs - salt  

500 g capon breast - boneless pork loin 120 g - 50 g growth - Ricotta 50 g - 50 g Grana Padano - an egg - a lemon - Sage - Rosemary - Nutmeg - butter - olive oil - salt - pepper - capon broth

fried in oil and butter on the breast of capon and loin, seasoned with salt, pepper, a few sage leaves and a little 'of rosemary. Keep the heat moderate and cover the pan and cook for 5-6 ', then turn the meat and proceed for another 10' or so, always with the lid. Once cooked grind them into flour, add the fresh cheese, Parmesan, egg, a generous sprinkling of nutmeg, a little 'of grated lemon rind, correct the salt and pepper and knead the dough until it is homogeneous. Prepare the dough with the ingredients listed, roll out thinly and cut into small squares of side 4 cm.Distributed in the center of each portion of filling, fold it sealing the edges of a triangle, then connect the two ends by pushing one another and thus obtaining Cappelletti. Boil them in capon broth or chicken, and serve accompanied with a little broth of the same or the other, again.
Recipe of the December 22

(This recipe is by Nuxia)


 500 g flour - 4 eggs - salt -

150 g grated Parmesan cheese - pork loin 100 g - 100 g ham - Mortadella Bologna 100 g - an egg - nutmeg - sage - laurel - rosemary - butter - peppercorns - beef and capon broth

melt a knob of butter in a pan with a few leaves of sage, bay leaf, a sprig of rosemary and freshly ground pepper. Sear the loin, and once cooked, pass it to the mixer with a spoonful of his sauce. Then add the mixer also chopped prosciutto and mortadella. Gather the mixture into a bowl and Incorporat Parmesan, egg and nutmeg, working the dough by hand to make it homogeneous. Prepare the dough with the ingredients listed. Roll out very thin and cut out the squares of 3.5 to 4 cm.Ask yourself the center portions of the small filling, then fold them in a triangle, fold the long side of himself in this passage is the difference between the shape of the cappelletti and tortellini) and congiungetene ends wrapped around the middle finger of his left hand and sormondantole (of course, the "flap" to be taken out). Let dry tortellini and then cook and serve in soup with beef and capon.
Recipe of the December 22

(This recipe is by Nuxia)

Ingredients for 6 persons:

300 g flour - 2 eggs - extra virgin olive oil - salt

500 g lean beef - red wine 250 g - g breadcrumbs 100 - 100 g Grana Padano - butter 50 g - 2 cloves - an egg - an onion - a carrot - a stalk of celery - broth - olive 'oil - tomato paste - chili pepper - nutmeg - salt - beef and capon broth

fry the vegetables, chopped, in butter and 2 tablespoons oil, then sear the meat, to touch, add a teaspoon of tomato paste, wine, spices, pour 2-3 ladles of broth and cook, covered, for several hours (one hour in a pressure cooker and 30 '). Then soak the bread crumbs dell'intingolo, add the meat, passed to the mixer, egg, parmesan and correct for salt. Work the dough finally obtaining a homogeneous mixture. Prepare the dough with the ingredients listed and a drop of water.Ricavatene thin sheets about 12 cm wide and 4 cm apart, distribuitevi portions of filling large as a hazelnut. Fold the flap of dough, ensuring it adheres to the heaps of stuffing around and, with a stencil with a diameter of 4 cm, obtained anolini. Arrange on a tray to dry, then cook them in broth, drain and serve immediately accompanied by the same brododi cooking or else, again.
Recipe of the December 22

Tortelli Cremaschi
(This recipe is by Nuxia)
Ingredients for 6 persons:

300 g flour - an egg - salt

100 g grated Grana Padano - mostaccini (gingerbread Crema) 50 g - 50 g dried macaroons - breadcrumbs 50 g - 40 g raisins soaked and squeezed - candied citron 30 g - 20 g butter - an egg - grated rind of a lemon - a small glass of dry white wine or sweet wine - nutmeg - cinnamon powder - salt - olive oilCondiments: butter - grated Grana Padano cheese

crushed the mostaccini (you can also use common biscuits) and macaroons, then toast them with the bread crumbs in melted butter. Join all the other filling ingredients and then taste the mixture to verify that the taste has a good balance between sweet and salty. Pasta: you get the flour on a pastry forming the fountain, rompetevi inside the egg, pour a little 'of hot water (about a cup), salt and work it all getting a smooth and elastic. Ricavatene of thin strips of pasta about 8 cm wide.Distribuitevi small portions at a distance of filling, then cover with another sheet, press it gently on the first and, with a serrated cutter, ricavatene triangles with sides of 6-8 cm. Cook the ravioli in salted water seasoned with a tablespoon of oil, drain and toss with the butter, melted, and the grain.
Recipe of the December 22

Casunziei Ampezzani
(This recipe is Rosanna)

Ingredients for 6 persons:

350 g flour - milk g 70 - 2 eggs - salt

600 g beetroot already boiled - smoked ricotta 150 g - 40 g butter - an egg - breadcrumbs - salt - pepper

 70 g butter - 50 g grated cheese Carnia stravecchio - poppy seeds

merge in a pan 40 g of butter, add the beets, you have passed the mill and cook on low heat, until they are slightly dry. Join the ricotta, grated egg and season the mixture with a pinch of salt and pepper. If the dough becomes too soft, "wet", add a little 'breadcrumbs. With the ingredients listed prepare the dough, adding a dash of milk if too dry. Ricavatene a thin sheet and cut out discs (diameter about 5-7 cm).Spread over each portion of filling, fold them in half-moon, the margin folded on itself and forming a sort of pizzicatelo cord. Casunziei Boil, drain and toss with melted butter, poppy seeds and freshly roasted Carnia.
Recipe of the December 22

Cialzons of Paularo

(This recipe is Katy88)
Ingredients for 6 persons:

500 g flour - 30 g butter

 200 g biscuits - raisins soaked in rum (a glass) and squeeze 60 g - 50 g candy - dark chocolate 50 g - 40 g sugar - 40 g cocoa - jam (apricot or plum) 40 g - 25 g butter - 4 dried figs - a chopped onion - grated rind of half a lemon - grated rind of half an orange - parsley - salt

butter - smoked ricotta - sugar - ground cinnamon


Pasta: Work the flour with the butter, melted, add hot water to let the dough rest at least 30 elastic '. Chop figs, candied fruit and raisins. Mingle with the biscuits, crushed, sugar, cocoa, chocolate, cheese, and jam. Soak with the rum and a fried Incorporat prepared with butter, onion and 2 tablespoons of chopped parsley. Work the mixture until it is homogeneous. Roll out the dough into a thin ritagliatene discs (ø cm 6-7). Spread a teaspoon of filling on each, then fold them in half moon seal the edge well. Pizzicatelo between thumb and index finger in five points. Boil and drain cialzons soon come to the surface. Season with butter foaming, ricotta cheese, a pinch of cinnamon and, if you like, a little 'sugar. Serve immediately.
Recipe of the December 22

(This recipe is by Nuxia)

Ingredients for 6 persons:

200 g flour - 2 eggs - salt

Filling and sauce: 
150 g lean beef - red wine 150 g - 130 g boiled cabbage leaves - pork loin 100 g - 100 g sausage - 60 g grated Parmesan cheese - olive oil 60 g - 40 g fat - butter 20 g - 20 g breadcrumbs - an egg - a small onion - a small carrot - a small stalk of celery - garlic - rosemary - bay leaves - sage - cinnamon sticks - cloves - nutmeg - salt - black pepper

let marinate for about 24 hours, the beef and pork loin in touch with the wine, the vegetables sliced, a clove of crushed garlic, herbs and spices. Drain the meat and strain the marinade, removing and storing herbs and spices. Chop the vegetables and bacon in appassitele, wrought with the oil and butter. Then sear the meat for about 10 '. Sfumatela with the marinade, letting it evaporate. Add salt, add the spices and 500 g of hot water. Cook, covered, on low heat for an hour and 30 'or two. Finally, grind the sausage, casings private, and the leaves of cabbage.Together the egg, Parmesan, bread crumbs and salt fix. With the ingredients listed prepare the dough, pull it thin, the filling and packed distribuitevi square of agnolotti (cm 4). Boil, drain and toss with the sauce of meat, filtered and restricted.
Recipe of the December 22

(This recipe is from Steff)

Ingredients for 6 persons:

200 g flour 00 - 200 g whole wheat flour - salt

Filling and sauce: 
500 g salted cheese plus a little 'to season - 300 g potatoes - onions - garlic - fresh tomato sauce - fresh mint - extra virgin olive oil - salt

mix the two flours, pour in a heap on a pastry board and knead it so much hot water is required for salt dough is smooth and elastic, which let stand wrapped in a cloth.Boil potatoes, mash with a potato masher gathering them in a bowl with the cheese already grated. Season the mixture with a fried mixture with oil, onion, garlic and mint finely chopped. Roll it out thin, ricavatene discs, 8 cm in diameter and fill them with small portions of filling. Close the culingiones holding in one hand and overcoming your thumb and forefinger ell'altra the edges of dough over the filling, forming a sort of "trunk" closed ear. Boil them a few at a time, in plenty of salted boiling water seasoned with a little 'oil, drain, then toss with the tomato sauce and pecorino cheese. It can also be used only with the pecorino. 
Recipe of the December 22

Capon in the oven with onions
(This recipe by Nuxia)
Ingredients for 12 people:

a capon, about 3 kg - 1 kg onions - 350 g potatoes - peeled chestnuts, boiled, 200 g - a golden apple - butter - cinnamon - juniper berries - paprika - breadcrumbs - laurel - vinegar - red wine - extra virgin olive ' olive oil - salt - pepper

first the capon to bone, to free him from the chest, the abdomen by an opening evisceratelo then engrave on the back and started to pull the flesh from the bones, scraping it with a boxcutter, after extracting the casing, the incision sewn on back.Cut peeled potatoes in small pieces, blanch in salted water, acidulated with a drop of vinegar, drain and brown with a red knob of butter, bay leaves, juniper berries, paprika, cinnamon, chestnuts and apple chunks. Sprinkle all with 3 tablespoons of bread crumbs, salt, take the mixture to cool then fill the capon ventral opening is then sewn. Tie the legs and wings adherent to the bust, giving the bird its original shape, and bake at 200 ° C, after seasoning it with salt, pepper and oil. As soon as the capon browned, add the onions, a glass of red wine and bring to cooking (in all about 3 hours). Serve the dish with the sauce.
Recipe of the December 22

Roast turkey with truffles
(This recipe is flora81)

Ingredients for 10 people:

a turkey kg 2.500 to 2 big blacks truffles - Sage - Rosemary - celery - carrot - onion - dry white wine - olive oil - salt - pepper

after having checked the bird's head, legs and wings, evisceratelo, bruciacchiatelo the flame to remove any remaining feathers, wash-house and outside, then dry with paper towels. Using recordings of the neck, belly and legs, lift the skin separating it from the pulp and tuck slices of truffle under almost by "wrapping" the turkey (half preserved truffles). Season with salt and freshly ground pepper, put it in its belly a bunch of sage and rosemary, accomodatela in a baking dish, sprinkle with oil and pass it in the oven at 180 ° C for 30 'or so, then add a stick of celery, a carrot , a medium onion, chopped everything, shaded with a finger of white wine and cook in about 2 hours. In the end, degreased not pass the sauce, half profumatelo with grated truffle, pour over the turkey already in the serving dish and serve immediately, piping hot, possibly with a side of mashed potatoes.
Recipe of the December 22

Boneless chicken in a pastry crust
(This recipe is Serena V.)

Ingredients for 12 people:

a boneless chicken - 500 g frozen puff - minced meat of veal 300 g - 100 g breadcrumbs, soak in milk from - pickled tongue 100 g - 100 g sausage - 100 g bacon - parsley - nutmeg - oil - 2 eggs - poppy seeds - salt - pepper

mixed after the flesh of veal on bread soaked, tongue, bologna and bacon, all diced, egg, salt, pepper, nutmeg and chopped parsley, spread the mixture on the chicken bone, enlarged in a single slice Roll up, wrap the roll in parchment paper, tie it, sprinkle with oil and roast at 180 ° C for one hour and 40 ', then let it cool. Turn off the roll pastry thawed in cold, lying 3 mm thick, pennellatelo egg, sprinkle with poppy seeds and bake at 200 ° C for 25 'or so.
Recipe of the December 22

Roasted Goose with Crispy Skin (U.S.A.)
(Recipe by Jacques P.)

Preparation: 30 minutes;
Total: 3 hours and 20 minutes + a night 

For 6 persons:

5-pound duck (giblets and neck, keep aside, remove visible fat)
 salt and freshly ground pepper 
4 1 / 4 cups hot water
1 1 / 2 tablespoons honey
1 tablespoon Tabasco sauce
1 tablespoon potato starch dissolved in 2 tablespoons of wineWhite or red

Starting from the base of the neck, pass the fingers under the skin by cutting with scissors and tendon fibers, up to the thigh.With a sharp knife, cut the duck in half because they can cook evenly. Salt and pepper generously inside and out.Place the goose on a rack or grill pan to come into a (heavy), with the chest upwards.Add the neck, gizzard, heart, and 4 cups of water. Cover with aluminum foil and seal edges.Bring water to a boil, reduce heat and steam for 45 minutes. Allow to cool.Transfer the grid on a tray and keep in the refrigerator (uncovered) overnight, until the skin has dried (it will look like a scroll). Refrigerate the meat juices. Bring to room temperature before arrostire.Riscaldare oven to 180 degrees. Mix honey, Tabasco and the rest of the water (1 / 4 cup).Put the grid in the pan and roast for an hour, brushing occasionally with thisthe compound. Reversing the goose and cook another 30 minutes, continuing to brush. The goose is cookedwhen an internal temperature of 75-80 ° in the thigh. Preheat oven to 70 °, then remove the duck on a tray that can go in the oven and let rest for 20 minutes.
For the sauce: Remove the fat from the pan for another use while retaining the part that issolidified, pour the juices released from meat during rest and bring to a boil deglaze.Add the starch to thicken and quickly.Season with salt and pepper and put in a gravy boat. Serve the duck with the sauce.
Recipe of the December 22

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