Would I Feel Implantion Occuring

I moved! This

I finally registered "the cuisine of taste, at least as an idea, even professional, so I registered a domain.

find me, always talking about ingredients, cooking, recipes ... a www.lacucinadiqb.com .
I'm waiting.

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I did!

It is now been a year since I presented my interpretation of finger food offering, Il Gambero Rosso TV, the shrimp wrapped in savoy cabbage, bacon and columned spiral of pastry.

practice is more along the way that the proceedings of the recipe and the result is really good, in its extreme simplicity!

La pioggia di oggi mi ha fatto venire voglia di restare in cucina per provare una versione più estiva, sostituendo le foglie di verza sbollentate nel fumetto di pesce con della fresca lattuga e con delle spinacine: Mazzancolle 2.0, release 2009!! Direi che le nuove versioni sono ugualmente accattivanti come l'originale.

Ecco la ricetta: Mazzancolla di Sicilia al lardo di Colonnata in camicia di verza e pasta sfoglia .

Mazzancolle pulite e private del budello interiore
Foglie di verza (evitando quelle esterne più dure e verdi) private della parte centrale e sbollentate, meglio se in a fish broth
Slices of Lard
prepared puff pastry, cut into strips

Wrap each prawn with a slice of bacon and place it in a cabbage leaf, forming a small roll.

Close the "parcel" with a strip of dough, creating a spiral shape and place on a baking sheet covered with parchment paper.

Salt and pepper lightly

Place in preheated oven until golden brown the pastry.

Serve hot but is equally appetizing tasted at room temperature.

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Rattatouille

It 's true that the finger food and shorts decimated some time, I know, in any cooking magazine or book that deals with food at the end jump off .. yet .. especially in the summer evenings, what is decided in a short time to enjoy the company of close friends, tasty food, good wine can not help but think about them and how to make "orderly" colorful setting up a buffet joyful!

had some shrimp in the fridge, a couple of peppers, a basket of tomatoes datterini, an eggplant, my love almonds and a few sprigs of fresh thyme.

Peel peppers and eggplant, cut into cubes and stew them half a glass of dry wine, dry after a bit of shallot in a saucepan. Combine a few leaves of fresh thyme and set aside.

In a pan heat a little 'extra virgin olive oil and tomatoes to appaassire. Season with salt Pinch the tips of your fingers to remove the peel and set aside.

Toast a couple of minutes the sliced \u200b\u200balmonds in a nonstick skillet and set aside.

Clean the shrimp, even del budello interiore e preparare un fumetto con le teste ed una cipolla steccata con qualche chiodo di garofano. Far ridurre.

In una padella scaldare un po' d'olio extravergine, far saltare i gamberi e finire la cottura con la riduzione del fumetto. Mettere da parte.

Ora, l'assemblaggio: la rattatouille, i pomodorini, i gamberi, le mandorle, un filo d'olio ed una macinata di pepe nero lungo.

E mentre chiedete ad un amico di darvi una mano a preparare la tavola e posizionare i bicchierini, provate to check in the fridge Vulcaia Cantina Smoke Inama is pretty cool.

"Actually, no human being indifferent to food is worthy of trust," Manuel Vázquez Montalbán

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Tropea onions and shrimp in short shorts

The Calabria IGP red onions, sweet red, comes in many other dishes and delicious of all is the famous jam.

And an empty glass next to an inviting red onion I have "dictated" this Yarrow of onions braised in red wine, feta, lamelle di mandorle ed aceto balsamico 12 travasi.

Le 4 cipolle affettate finemente ma non troppo vengono prima soffritte in olio extravergine d'oliva ed una volta dorate si versa un bicchiere di buon vino rosso (200 cc) nella casseruola, un cucchiaio da tè di zucchero di canna, si abbassa il fuoco e si lascia pipare lentamente, fino al completo assorbimento. Nel frattempo si prepara una dadolata di feta (200 gr) e si condisce leggermente con un filo d'olio extravergine ed un pò di sale e pepe macinati al momento.

Una volta raffreddate le cipolle la composizione del bicchierino è davvero semplice: uno strato di cipolle, uno di feta, qualche lamella di mandorle e per chiudere qualche goccia di aceto balsamico di un certo spessore.

Buono....e l'abbinamento del vino? Beh, sarebbe logico continuare con il vino rosso utilizzato per la cottura ma perchè non accompagnare questo bicchierino con un Chardonnay Carato Doc, vendemmia 2003, dell'Azienda Valpanera ? ...magari in una sera di luna piena...

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This is a Caprese traditional colors and a bit 'unusual flavors.

The white buffalo is the at room temperature.

Red is the plum tomatoes, cooked in the oven with a sprinkling of brown sugar and a little 'extra virgin olive oil and let cool.

Green is the crushed pistachio .

And in short it creates a puff pastry ingredients with a sprinkle final salt and freshly ground pepper.

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Caprese crunchy sweet tooth Il Gatto Gourmet! It's easy to say

I'm still on time? Well, then suggest "my Caprese.

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salad! Raw in salads

The famous rocket, the delicate salad, the crunchy trocadero, the digestive soncino, pasqualina the cap and spring, the winter endive and radicchio versatile, the rich and the ice and the reassuring lettuce ... that in nicoise becomes sophisticated.

In a bowl, one for each diner, set after the lettuce, green beans blanched few minutes in salted water and dive in acqua fredda e ghiaccio (variazione personale ed in sostituzione delle patate lessate), un po' di tonno sgocciolato dall'olio, qualche spicchio d'uovo sodo , qualche succosa oliva nera , qualche filetto d'acciuga e condite il tutto con una vinagrette di olio extravergine d'oliva, senape, aceto bianco, miele millefiori .

Che dite, accompagnamo il tutto con un buon calice di vino friuliano?

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La bella stagione colora i nostri giardini facendo fiorire azalee, ortensie e rose mentre l'orto premia i nostri sforzi invernali con un tribudio di colori e sapori che, crudi o appena scottati, allegrano le nostre tavole e titillano, in modo salubre, le nostre papille.

Che dire della caprese ? Una buona mozzarella (che a temperatura ambiente rende al meglio), un pomodoro colorato e ricco di licopeni, il profuno di qualche foglia di basilico o di origano, un filo d'olio extravergine d'oliva e perchè no, un po' di sale nero.

La semplicità è la forma della vera grandezza.

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The raw taste as nature creates

When it comes to raw food first thing comes to mind Japanese food: sushi and sashimi served with soy sauce, wasabi, cocoa beans and so on.
But Italian food is not from mind, and given that the summer is approaching fast and all-Italian menu can be:

Pinzimonio vegetable
celery, bell pepper, carrot, fennel, cut into sticks and served with a vinaigrette or a tasty sauce, such as the one prepared with olives, anchovies, boiled egg yolk, oil and a tablespoon of sour cream (or soy alternative) all blended with an immersion blender and served in a martini glass.

tuna steak tartare served in a glass with some marinated plum tomatoes for a few minutes with a little 'oil, salt, pepper and some pieces of fresh ginger, creating alternating layers of colored and tuna and tomatoes (removed from the marinade) decorating the end with a few drops of balsamic vinegar and sliced \u200b\u200balmonds.

The cake? Well, a beautiful pineapple carpaccio : The best thing would be to place the pineapple for a few minutes in a blast chiller (-20) otherwise very good sharpening a knife and cut the fruit as serious if you cut slices of ham, cookies rest on of soft crust (maybe those of Loison) and all served with a little 'yogurt worked with a couple of tablespoons of honey, a simple but luscious cream or a coulis of berries (or berries or strawberries, a bit 'of sugar a few drops of lemon or succco half glass of dessert wine, all blended and served).

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I'd eat you with kisses ...

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CUS FESTIVAL

sport I have always loved the "third time" .. and now,

during these two weeks of festival, the kitchen will become a further source of aggregate!

you look hungry .... and then we hope to find time to deal with this blog ... finally cooking.

you soon!

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begins a new adventure: the kitchen, but always seen from a different point of view.
Happy reading!

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Happy Birthday!

Menu for my family party:

with roquefort tart green apple and pear with goat

Risotto with pumpkin and saffron reduction of Nero d'Avola

duck breast with black currant and pie of artichokes (and mashed kind request to the small house)

Caprese cake and vanilla ice cream strawberry tart spicy




... champagne is in the fridge. And Barolo is open.

family celebration: the best gift!

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Flaw in Women.

When God created the woman was already in its sixth day on the job doing well overtime. An angel appeared and asked, "Why are you spending so much on this one?" And the Lord answered: "Have you seen my spec sheet on her? It must be completely washable, but should not be plastic, have over 200 moving parts and be able to run anything on a diet of leftovers, have a lap that can accommodate four children at one time, have a kiss that can cure anything from a scraped knee to a broken heart and will do everything with only two hands. " The angel was astounded at the requirements. "Only two hands .. not! And that's just the standard model? E 'too much work for one day .. wait until tomorrow to finish." "No I will!" protested the man. "I'm so close to finishing this creation that I'm putting all my heart. She already heals herself when she is sick AND can work 18 hours a day."
The angel moved closer and touched the woman. "But you have made her so soft, Lord" "And 'gentle, God said, but I also made her tough. You have no idea what she can endure or accomplish" "Will she be able to think?" asked the angel. God answered: "Not only be able to think, to reason and to treat" The angel then noticed something and reached out touched the woman's cheek. "Lord, it seems that this model has a loss." "I told you I was trying to too much into. no loss. is a tear "the Lord corrected. What is a tear?" asked the angel. And God said, "The tear is her way of expressing her joy, her sorrow, her disappointment, her love, her loneliness, her grief and her pride." What the angel was impressed "You're a genius, Lord, you've thought of everything. The woman is truly beautiful "
It is! Women have strengths that amaze men. They face difficulties governing burdens, but they hold happiness, love and joy. They smile when they want to scream, they sing when they want to cry, cry when they are happy and laugh when they are nervous. Fighting for what they believe. Rebel against injustice. They do not take "no" for an answer when they believe there is a better solution. They deprive themselves to keep up the family. They go to the doctor with a friend fearful. They love unconditionally. They cry when their children have happened and rejoice at the fortunes of their friends. They are happy when they hear about a baptism or a wedding. Their heart breaks when he dies a 'friend. They suffer the loss of a loved one. No doubt they are strong when they think they have more energy. They know that a kiss and a hug can help heal a broken heart.
Unfortunately no doubt! In women there is a problem: you forget what it's worth.

comes to mind sono una ricetta: il Parfait. (ne parleremo dei prossimi giorni)

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All human history attests that man's happiness, hungry sinner, since Eve ate the apple, it depends very much on lunch.

Il primo invito a cena della storia: Eva che offre, istigata dal serpente, ad Adamo una mela mentre Dio, escluso dal desco, medita vendetta.
Lord Byron dice giusto: la felicità dell'uomo, inteso come genere sia femminile che maschile, dipende dal pranzo. Quante volte, dopo una giornata carica di tensioni e di frustrazioni, si è trovato pace e la "ola" dei sensi di fronte ad un piatto, anche semplice, magari di fronte ad un singolo ingrediente? Beh, allora parliamo di mele : dentra la torta, sopra la torta, abbracciate nello strudel, mescolate nella composta, a mò di contorno per un filetto di maiale rosolato e cotto al forno oppure... in tartellette!

Da un rotolo di pasta sfoglia e con un coppapasta (od uno stampino per biscotti) otterrete delle piccole basi sulle quali posizionare delle fettine sottili di mela ricoperte da un velo di zucchero di canna ed una macinata di pepe nero lungo . Tutto questo verrà posizionato su di una leccarda ricoperta di carta forno e poi nel forno a 180°, 200° per una decina di minuti. Togliete dal forno e sbriciolate sopra le tartellette del Roquefort che, mentre verserete ai vostri ospiti un Müller-Thurgau fresco just right, will melt just enough to enchant your senses ... and we're only all'antipasto! Good appetite.

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women with skirts

No man has really happened to this world, unless he has a woman behind him, because it is women who rule the society. If you do not have women at your side, you are out of touch.

to press a little ... sable tart dough, apricot jam and coriander, glamorous decorations!

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Take away

Letteralmente, portare via. E mi viene in mente la borsa delle donne. Un mondo che ognuna di noi si porta appresso, diverso ma, nel tempo, uguale a sè stesso, con dei punti fissi, dei cardini inviolabili. Dentro la borsa c'è un po' della nostra casa, dei nostri amori, delle nostre passioni, delle nostre paure, delle nostre speranze e dei nostri sogni. E' come un utero: porta vita. Quanto meno la nostra. Tutto ciò mi ispira un take away ugualmente appassionato: il tiramisù. Mille versioni e mille ricette per un dolce che mantiene quanto promette: dolce tentazione...per cui ti prendo e ti porto via!

(Take away di Tiramisù con gocce di cioccolato fondente)

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E 'kitchen beauty ...

do not think there is nothing more captivating than a curious woman of food, regardless of calories, designed as a modern chastity belt, which prevents a biblical knowledge "with the pleasure of taste ... could be a defiire" report food "? (shrimp wrapped in savoy cabbage, bacon and columned spiral pastry)

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The Art of Socratic.

Here.

After thinking for a long time I decided it was "high time" to talk through a blog. Talking about me and my passion is transforming my life or, at least, I hope this happens as soon as possible. Living a

passion and share it, to make it grow, nurture it, make it to adulthood.

There will be a lot of work and learn.

we go!

(short of caprese with buffalo mozzarella, datterini confit, chopped pistachio)