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... almost traditional roots and shrimp soup
















A traditional almost flat, because Sunday we polenta is almost an institution, practically inevitable to every dish of meat or game that you want.
with me I still remember my first Sunday in the kitchen, I was thirteen or so, when was the rabbit in red wine, crisps, baked or fried polenta-and the inevitable. I've done it so many times that today, the thought of eating or cooking rabbit, in any version, run!
Almost the same for polenta, I eat very rarely, but sometimes ... There is enough for me.
It 's the case of this dish that I pulled a roast turkey, just to ennoble the white meat, however wrongfully withholding series B and also to compensate for the presence, in my blog, many posts on cakes, cakes, appetizers and other goodies.
At my butcher I asked for a cut for roast turkey and all I asked him to tie it with a bandage slices of bacon. For the accompanying polenta I made a meal using the "instant" polenta is for lovers-curl your nose, but not so bad-and dried porcini: I agree on the absolute goodness of fresh ones, but we are in January, patience!
The dish was assembled in two specimens, photographed (eeehehh!) and made to wait for the host of the lunch yesterday, my brother, who liked the big despite having had to undergo the transition to the microwave ..

Roast turkey with bacon

a cut of about 800 grams.
130 gr. about bacon

extra virgin olive oil 1 shallot, salt and pepper

dry white wine 1 sprig of rosemary polenta flour


instant dried mushrooms
dry white wine extra virgin olive oil


First, soak the mushrooms.
gently fry the shallots in olive oil and add the roast to brown well on all sides. Sprinkle with white wine and blend at medium-high heat, add salt (note that the bacon is already very Saporta ..!) And lower the heat, leading to complete cooking, if necessary, add more wine mixed with water.
Prepare the polenta, boil about 500 ml. water and a tablespoon of oil. Salt to a boil and add the flour with a whisk to "sgrumare" well. The amount of flour to water and for me has always known. With experience you get to understand ... and I adopt this little trick to get the right consistency and soft polenta: Add flour until the water is almost saturated, but not entirely, or should still be visible over water to the flour (the latter fact tends to get to the bottom). In the first few minutes of cooking the flour swells, completing the absorption of water. Even if it's instant flour, are still needed 10 or 15 minutes of cooking, during which it must move the polenta with a wooden spoon. The consistency will be thicker and more dense and it is for this reason that we must leave everything to the top very watery.
Then proceed to stew the mushrooms in a little oil, pour a little wine until cooked.
When the roast is cooked, remove the bacon and blend until you get a sauce a bit 'rustic, to be added to the gravy that you filtered. Slice the meat into slices not too thin, and last but not least, the dish.

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This summer we took a holiday near Trento, finding places and very beautiful landscapes. A must, when passing through the center of the city Ela Buonconsiglio visit to the Castle. In Trentino, Alto Adige especially in the castles, you know, abound, and we have now visited several, each with its history and its distinctive features, which I always find it fascinating. I love to imagine the lives of people in those times where they had the seasons and the strength of man and nature to beat the rhythm of everyday life. In the Castle
Buonconsiglio we visited the room of cycle of twelve months in the Tower Eagle is completely painted with depictions of work in medieval times, something really valuable and worthy in all respects. Among the explanations for this visit and the various depictions on, I was very impressed to know that the servants of the time, cultivating land and having the fruits of his labor to his Lord, he had a single right: that growing up under the earth .. or roots.
I remember thinking then what a sad dishes should be served in those homes, already beleaguered by hard work. Among other things, but in the same holiday elsewhere, I felt the explanation of the origin of the brandy that seems just having his birth to recycle what was up to the servants, after the Lord had enjoyed the fruits ... cheers zero impact, with origins so far! I thought
connection to the extreme "poverty" made my holiday, offering a soup made with only the roots, or only vegetable that grows "under the earth."
I like to think that, apart from the need to make good use of the blender, a soup of carrots could be an ancient dish in a festive occasion, and since I wanted to present it with shrimp, which were not so difficult to realize even then, thinking of the shrimp of fresh water can still be found in the streams of our forests ..

root soup with shrimp


for 4 persons 250 gr.
Jerusalem artichokes 250 gr.
potato 1 leek 1 onion

nut vegetable
extra virgin olive oil, salt and pepper 20 large shrimp or prawns


1 cup dry white wine

Chop shallots and leek and fry gently. Add the potatoes and Jerusalem artichokes into large pieces, toast a little and then add warm water plant and nut, covering just over the vegetables. I cooked with a pressure cooker, 15 min. from the whistle, or a normal pot, cover and let it go until cooked, about 40 min. Blend well all velvety.

In a nonstick pan, toast the shrimp with a little oil, blend with white wine and let go a few minutes, until it forms a light and flavorful soup. Add salt and Serve the soup with shrimp that will fit your needs the cleansing, in part or totally. I chose to clean the thread but leave the heads. The shells I've added during cooking to add flavor to the fund, a sort of mini-comics that must also be added to the soup along with the shrimp.
With this recipe I participate in the contest Labna "take root"!

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couscous with chicken with mustard Cabbage rolls


































Behind this dish c 'is an affectionate little story.
Some time ago, worked in the company of a young family of Senegalese origin, that since he had left his country, had not had many opportunities to pursue a job with significant contacts to our lifestyle. He had not been able to learn Italian in a manner worthy of his level. He said that in fact his Faes had studied up to the first year of university, then some complication family forced him to leave Senegal for France and then Italy.
For some months she also lived at home with my parents and I saw him often.
One day I asked what prospects he saw in his life, if he thought that sooner or later he would return to his country. He said that Imagine not having to return to live there, where he saw real opportunities and therefore imagined his future in Italy. It was at this point that I said that was essential for him to learn Italian better and offered to do a few lessons, in an informal way, just because he could learn at least the minimum for greater impact. I took a basic book, a notebook and began with a lesson a week. He came home more or less for the hour of dinner, I cooked, and meanwhile did talk, eat and then came the most technical part of the rules and grammar.
'm not a teacher, I have not even qualified to humanistic oriented and I must say it was a commitment not easy ... On the other hand riscontrai actually had a very good level of knowledge of French and even complex grammatical structures, with the time and manner verbs were their own. He learned quickly and our lessons took him a little further. In the meantime, we could make even a small exchange in the kitchen. He asked me to cook this chicken and I wrote down the recipe.
Today, after so long, I've redone the Contest Eleanor and to make the recipe really complete, I joined the tomatoes caramelized. I like to think this bit of sweet, spicy mustard around.
I have not heard of my "assistant" for some time, I hope that he could make at least part of his desires ... and having a good memory of our food - lessons!

Cous Cous with chicken with mustard
for 2 servings

350 gr.
chicken breast 1 / 2 leek or 1 onion 1 lemon


aromatic mustard 2 tablespoons extra virgin olive oil, salt and pepper
200 gr. cous cous

15 cherry tomatoes 1 tablespoon sugar 3 tablespoons oil


With a few hours in advance, prepare the chicken breasts cut into pieces and sfreganto with lemon juice and mustard. Put in refrigerator to rest.
Cut tomatoes in half and arrange in a baking pan on the bottom should be placed oil and sugar. The part of cut tomatoes should be pointing down. Bake at 130 ° ventilation for about an hour or more.
Now the chicken fry the leek, add the chicken and brown, cook by adding little water and salt. It will take about twenty minutes.
Meanwhile, in a nonstick pan, put a little oil to heat and brown the cous cous, taking care to move well without leaving darken. A roasting done, add a bowl of about 250 ml. of warm water, add salt and leave inflate quarter of an hour, having shelled with a fork.
Finally the dish. The dish is unique and
comprente cereals, animal proteins, vegetables with leek-and-tomatoes and requires little preparation, most of the times is for cooking. If you like spicy, you can choose the aromatic mustard, as I did here, otherwise the delicate version is fine.

Eleonoradi With Butter and honey, for the opportunity to participate in this contest interesting!

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I'm here for my first MT Challenge. The MT
Challenge is always very interesting, because it reflects the very essence of my thought: even if the same recipe and ingredients are the inspiration and the essence of the person to make a difference! And the roll
Cabbage, how many ways can you do? I think the answer goes back to one and a very old said of our valleys, that I write in Italian, because the original language ... is unreadable: So many heads, so many ways! For example, in my there is over the trout, while the cabbage was blanched by taking advantage of the water where they already cooked pasta.
The result, I must say, is a very delicate taste, or for those who love strong flavors would be no reason to turn up their nose. Who would want to copy and filled with more teeth, you know that may choose to add a few drops of tabasco .. three or four at most.
For the photo, a little patience. Alessandra-raravis-I'm sorry, I see too that there would be some good bit of red for example, I know you would have remade the dish just to publish it, love it and so I say Bravo! I'll try to do my best next time, because my time is so short!

delicate cabbage rolls-for-8 packets
16 small cabbage leaves
1 fillet of salmon trout
120 gr.
ricotta broth
fennel fish sauce for


1 small onion 1 cup dry white wine
100 gr. 1 teaspoon of fresh cream

mustard Salt and pepper to taste

Switch to microwave or boil-in a little water-the trout fillet, remove skin and any bones and shred into a bowl with the ricotta and chopped fennel. Dissolve the broth of fish in a teaspoon of water and mix well. I find the counter-Esselunga fish, a small box with a sort of cream-nut.
Prepare the leaves, blanched and removing the central nerve, cut with more or less rectangular. Enclose the filling a first rectangle and place it in a second rectangle, which will be turned over to close the sides leaving the filling exposed, using at least three or four pieces for each roll, so as to obtain the "clutch."
Now the sauce. In a shallow saucepan, place the onion pieces to fry in a little oil, sprinkle with white wine-I am a good-brut and little water. Take the pot holes in the steamer, place over the pot with the dumplings and cover with a lid, so that steam cook with wine.
will serve about a quarter of an hour. Finally, in the bottom of the wine so low, mix the cream and mustard. Adjust slae and pepper. Sauce should be removed from the onion and fennel is used to flavor it.

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cream and ...























... baked sweet wine jelly. And of course cat languages, of which the post precedenteIl wine is cooked and is a variant-a little 'less-than apt here already made with the Brachetto.
The idea was born to not throw the usual post-holiday inventory: a bottle for 3 / 4 good sparkling white wine. I put one spoon of sugar and cooked after about 40 min. slight fire if they have crystallized on the bottom of the pan. The sweet white wine, despite the sugar content, reducing it thickens as the red, which is a dark ruby \u200b\u200bcolor syrup WONDERFUL! This white, not having reached the same consistency of the syrup cooling, I thought I would heat it and add 3cm. little sheet of gelatin.
I put it in the bottom of the glass chosen for this dessert, waiting intiepidisse before adding the cream to thicken.
both well-firming cream and wine reduction, although I must say that the syrup of red was much better: the last time I added the fluid over the panna cotta and serve and, overall it was a varied super!
But the variant of the languages \u200b\u200bwe currently enjoy homemade cat ...


Panna Cotta and
sweet white wine reduction


250 ml fresh cream 60 ml milk 50 gr
.
sugar lemon peel and natural
1 sheet of gelatine from 5 gr.

reduced
sweet white wine (a small cup of tea)
1 / 4 sheet gelatin

Soak the gelatin in water. In a saucepan, heat the cream + milk with sugar and lemon peel and cut lists a thumb. Before the bubble, break up a sheet of gelatine and leave to cool. In
Meanwhile do the same with the wine reduction: heat it enough to break up the piece of sheet gelatin. Pour into the bottom of glasses and let it cool. On this layer, pour the panna cotta is still warm and liquid, first removing the peel with a fork ...
Place in refrigerator at least half a day or more.
Languages \u200b\u200bcat can also get them already made, I'd like to try it;)

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cat's tongue. Or ... Languages \u200b\u200band the Cat!



















happens that, for so long do not think one thing and then, for unexplained wire energy in a short time the mind goes on this thing in most situations, almost wanting you to suggest that the time has come and finally the day comes when, inevitably The need to do.
This week has been so for the cat's tongue, loved and forgotten cookies, which I thought just last Saturday for a dinner where they would be perfect in the verrines with the panna cotta. Coincidentally this week I found a bag inside a basket with Christmas still unopened and have enjoyed great satisfaction to me, looking back with regret to the panna cotta orphan a few days earlier. Yesterday I did verrines
other with cream and cooked for a photo as it should, the language of cats could not miss. So today was their time and me are made.
So I'm not really out perfect, perhaps because between the two recipes found, provided a yeast and the other is not. And my dear cousin Milvy pastry does not work on Monday so I could not draw a direct source and settle the affair in the bud. I chose not to and what made me wonder if it would have been better with . However, the official taster
-full, I would say-liked in spite of all odds!
What do you say?

at first you do not confuse .. his is the true language;)




















then listens for a moment

Thinks quell'attimino ....



















finally gives in to temptation and I have to run away or else it takes all the box!

Languages \u200b\u200bcats (no yeast)

150 gr.
flour 120 gr.
sugar 100 gr.
soft butter or lemon zest 4 egg drops of essence

To run, a monument to the Thermomix, as everything fits together and is sent to almost maximum speed for 50 seconds ... and is swollen and a cream for the perfect pastry bag. The link to the manual process Saffron Yellow for those who do not have the Thermomix. It 'explained everything very well.

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beans with pesto and cream ...

Sometimes I like to give the bottom of the pantry, end up doing everything, absolutely everything you need in packets and cartons / boxes half-open for a while ', or even closed packages but stationed in waiting expiration. Among these were dried cannellini beans and decided it was now their turn and then, after the traditional soaking, followed by slow cooking in plenty of water ... I find myself with all of the beans are broken, they have less than zero, now also waiting for an idea to use them. Well, I say, I will make a soup (?).
I give also to fund-food books, looking for some idea and here by a very old "The pot of gold" turns out a cream that I attrack simple and rustic.
In the old books, but also among the newest and best-selling / regalatissimi at Christmas, not all the recipes have pictures, but I really like and choose the photos. Okay, I tell myself, patience, will make him a my interpretation. Among the ingredients was also basil, to put in whole leaves and remove after cooking. I fresh basil in January even a shadow, but a jar of pesto ready, 'there goes my little crazy all year, that I had.
And this is the interpretation of the cream "from the pot of gold". Not bad. The tasters were strictly refrained even from the smell, nothing is worth riding in the presence of pesto, also chose to boycott the small.
Patience, I liked the photo and her husband brushed flat. From time I have to please!

cream cannellini beans pesto
with nuggets of parmesan

250 gr.
dried cannellini (700 gr. Get it ready) 2 medium potatoes


extra virgin olive oil 1 shallot

nut vegetable salt and pepper and 2 bay leaves
basil pesto parmesan


If using dried beans, be prepared a couple of days before: a night of soaking and boiling in a fire about an hour of very delicate. Drained, they can expect in the refrigerator a day or two.
In a beautiful soup pot, sauté chopped shallots, add the diced potatoes and beans, toast a few minutes and then cover with water and a nut, two bay leaves continue to cook gently to soften up the patate.Basteranno forty minutes.
Remove the bay, go for the mini-Pimero velvety well and season with salt and pepper.
And now, the nuggets: Heat a nonstick pan and parmesan deporvi the piles apart. Allow to melt and come to "fry", then with a wooden spatula to gently pull out the nuggets as they are well and lay them flat on a sheet of parchment paper to cool.
I served the cream by placing a good dollop of pesto in the middle of the plate along with the nuggets.
The croutons are there, but the cream is very dense and is not necessary.

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Cake, cupcake, minicake ... gorgonzola, pears and hazelnut

This cake I had tasted in France, guest in a very very nice farm in Saint-Crepin, in "High - High Provence." The place is not really suitable for tourism, but wants the chance (or fate;)) that the husband dear glider is a certain "stuff" and that the area see the presence of several airports within a radius of several tens of kilometers. Then there the few holidays in Provence are also made. Wonderful places!
dinners prepared with care by the hostess, Mrs. Michelle still remembers this and I glared at Cake ... I never thought you could make a savory version of a classic pie.
Before you redo it for publication, a quick tour of the network has confirmed to me that the recipe, copied that same evening translating broad terms, it's a classic: I saw the version of the Sigrid Cavoletto, practically identical. Of course in France is expected to Roquefort, which we declined with gorgonzola.
But I take this opportunity to stop attismo a mode of presentation of a dish. Personally I love a lot and the portions, just to say something about my children, I tell a little story two weeks ago. A new year a pot of mashed potatoes had remained virtually intact, so I throw it sorry ... ! I added an egg and a handful of shredded cheese, just enough to allow for consistency to form into balls with a diameter of about 5 cm, a little crushed, and passed in golden breadcrumbs in a nonstick pan with a little oil and that is that these my two villains if they are filled the pot and just had dinner with only the balls ... of mashed potatoes!
After all, what is the difference between spoonfuls of mashed classic and instead add a little egg and cheese? Little. It 's the show, so to say "finger" (if "kid's finger"), which makes things more appealing.
So for these cakes, the classical style is fine perhaps for a picnic or a snack outside, but the muffin tins are very nice in case you want to make an appetizer, served with a light sauce basis of sour cream, or rather the minicake here, perfect as appetizers pretends r aperitif! With this recipe
participate in the contest Saretta

Cake with hazelnuts, pears and gorgonzola

180 gr.
white flour 100 gr. Gruyère
chopped 150 gr. crumbled gorgonzola
100 gr. hazelnuts (or walnuts)

3 eggs 1 dl.
1 dl olive oil.
milk 1 large pear
1 tablespoon baking pies for

a large bowl beat eggs, oil, milk, salt and pepper. Mix thoroughly the flour and yeast, then, gently, stir in the gorgonzola, gruyere and a little coarsely chopped hazelnuts.
the pear slices, I have added only after adding the compound-is very paste-in the pan, placing the slices in a herringbone pattern. Bake 40 min. in a preheated oven, fan 160 °. That is the test-stick.