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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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!