TURBAN ON STAR OF CHICKEN ZUCCHINI
This was one of the latter preparations.
Try it! Not much to say, but it's really a delicate dish, and very original.
1 chicken breast
zucchini
smoked cheese
oil
salt pepper lemon
for potatoes duchess
250 g of potatoes
1 tuorlo
1 cucchiaio di parmigiano
una noce di burro
sale
Tagliare a fettine sottili e in lungo, le zucchine. Farle marinare con un po' di olio, sale e pepe.
Tagliare il petto di pollo a pezzetti e condirlo con olio, sale, pepe e limone.
Lessare le patate, schiacchiarle e unire il tuorlo, il formaggio, un po' di burro e il sale. Verrà un composto abbastanza consistente.
A questo punto, foderare una teglia with parchment paper. Form with the zucchini, type of asterisks. At the center, forming a "crown" with the chicken breast. In the middle put a slice of cheese and cover with the mixture of potatoes, by way of the Duchess, with the help of piping bag.
Bake at 180 degrees for about 20 minutes.
ARE BUONISSIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
http://farinalievitoefantasia.blogspot.com/2010/07/turbante-di-pollo-su-stella-di-zucchine.html on-star-of-zucchini . html
Monday, February 28, 2011
Coupons For Bruzer.com
NESTS OF NOODLES WITH EGGPLANT
^ _ ^ But ciaoooooooooooo
Today I come back with recipes SUPER.
Sunday we had a great idea. Me, my sister, my brother and my boyfriend, we organized a dinner with recipes and never felt entirely prepared by us.
So from 8 in the morning, all the work already:)
From aperitif to dessert ... fun, anxiety, and then ... a lot of satisfaction.
I apologize for the photos, but I had no intention of putting them online, qiundi I have not committed too much:)
Noodles Egg
Eggplant
mozzarella
parmesan
tomato sauce
Cut in along the eggplant and fry in hot oil.
Boil the noodles until al dente and drain. I took are as fresh and delicious.
Season with tomato sauce, prepared beforehand. At this point, it is lined with eggplant, covered with aluminum foil molds. Are filled with noodles. You add a few pieces of mozzarella and closes with the eggplant.
You Bake at 180 degrees for about half an hour and when to serve them, spilling into the pot and decorate with shaved Parmesan cheese (I have forgotten, official)
Votes a simple and tasty flavor. And then there's the fried eggplant ... .. eeeeeeeeee may also hurt, but what has buonaaaaaaaaaaaaaaaaaaa! :)
The recipe I took from here and sitemi if not a wonder .. http://farinalievitoefantasia.blogspot.com/2010/04/nidi-di-tagliatelle-e-melanzane.html
^ _ ^ But ciaoooooooooooo
Today I come back with recipes SUPER.
Sunday we had a great idea. Me, my sister, my brother and my boyfriend, we organized a dinner with recipes and never felt entirely prepared by us.
So from 8 in the morning, all the work already:)
From aperitif to dessert ... fun, anxiety, and then ... a lot of satisfaction.
I apologize for the photos, but I had no intention of putting them online, qiundi I have not committed too much:)
Noodles Egg
Eggplant
mozzarella
parmesan
tomato sauce
Cut in along the eggplant and fry in hot oil.
Boil the noodles until al dente and drain. I took are as fresh and delicious.
Season with tomato sauce, prepared beforehand. At this point, it is lined with eggplant, covered with aluminum foil molds. Are filled with noodles. You add a few pieces of mozzarella and closes with the eggplant.
You Bake at 180 degrees for about half an hour and when to serve them, spilling into the pot and decorate with shaved Parmesan cheese (I have forgotten, official)
Votes a simple and tasty flavor. And then there's the fried eggplant ... .. eeeeeeeeee may also hurt, but what has buonaaaaaaaaaaaaaaaaaaa! :)
The recipe I took from here and sitemi if not a wonder .. http://farinalievitoefantasia.blogspot.com/2010/04/nidi-di-tagliatelle-e-melanzane.html
Philips Pet723 Portable Dvd Player Toronto
Quasi panini [ seconda versione ]
Well, after the last post a little dull and full of love for my son, (you can imagine how much fun it is to his little party on Saturday, with an attached fatigue on my part for the preparation ... ), back to food.
I think we all have an infinite desire to be outdoors, in sunshine and mild temperatures, take off coats and jackets more thinking on his back, just it can not be more cold and wind ... ... Enough!
The desire for outings and picnics in my house is just so much ... a lot so we have to do rehearsals and then in the wake of these muffins, I will propose that the other really delicious. You can serve stuffed or so instead of bread next to a nice salad.
The recipe comes from the last book of Cavoletto , I have slightly modified mostly out of necessity due to the presence or absence of certain ingredients in my fridge. Anyway just try to have proof of festival:)
Muffin salty Parmesan and parsley
Sono buonissimi mangiati sia freddi che leggermente tiepidi e possono benissimo venir surgelati. Volendone fare di meno dimezzate gli ingredienti a parte le uova, ne servono 3.
Con i muffin salati da pic-nic partecipo, proprio all'ultimo minuto, al contest di About Food
Buonissima settimana a tutti, un abbraccio
Martina
Well, after the last post a little dull and full of love for my son, (you can imagine how much fun it is to his little party on Saturday, with an attached fatigue on my part for the preparation ... ), back to food.
I think we all have an infinite desire to be outdoors, in sunshine and mild temperatures, take off coats and jackets more thinking on his back, just it can not be more cold and wind ... ... Enough!
The desire for outings and picnics in my house is just so much ... a lot so we have to do rehearsals and then in the wake of these muffins, I will propose that the other really delicious. You can serve stuffed or so instead of bread next to a nice salad.
The recipe comes from the last book of Cavoletto , I have slightly modified mostly out of necessity due to the presence or absence of certain ingredients in my fridge. Anyway just try to have proof of festival:)
Muffin salty Parmesan and parsley
for about 24 pieces
- 360g flour 00
- 5 eggs code 0
- 200 gr di Parmigiano
- 2dl di olio d'oliva
- 2dl di latte
- 2 cucchiai di prezzemolo
- sale
- pepe
- 16gr di lievito per dolci non zuccherato
Sono buonissimi mangiati sia freddi che leggermente tiepidi e possono benissimo venir surgelati. Volendone fare di meno dimezzate gli ingredienti a parte le uova, ne servono 3.
Con i muffin salati da pic-nic partecipo, proprio all'ultimo minuto, al contest di About Food
Buonissima settimana a tutti, un abbraccio
Martina
Thursday, February 24, 2011
Electric Go Kart Motor
♥ Febbraio ♥
Fino o poco tempo fa, febbraio è stato per me un mese insignificante e freddo che passava inosservato in tutto il suo silenzio, a parte qualche sprazzo carnival in which among other things I was not interested.
Then everything changed, and February has become for me the month of beginnings and birth. In February, I got the keys to my apartment in what later became my husband , I started the blog and exactly two years ago, on February 25 at 16:49 Elijah was born.
E 'was that day like never before I realized that my life would change and that I would never been alone. I had to take care of him, loving him unconditionally. And so it minute by minute, day after day.
's been two years already and he runs, laughs, talks about the Elies, dance and play ooze joy from every pore. How time flies!
Fino o poco tempo fa, febbraio è stato per me un mese insignificante e freddo che passava inosservato in tutto il suo silenzio, a parte qualche sprazzo carnival in which among other things I was not interested.
Then everything changed, and February has become for me the month of beginnings and birth. In February, I got the keys to my apartment in what later became my husband , I started the blog and exactly two years ago, on February 25 at 16:49 Elijah was born.
E 'was that day like never before I realized that my life would change and that I would never been alone. I had to take care of him, loving him unconditionally. And so it minute by minute, day after day.
's been two years already and he runs, laughs, talks about the Elies, dance and play ooze joy from every pore. How time flies!
Little Eli ♥ I hope to be always so cheerful and smiling, good second birthday, I want an endless ocean of good
your mom and your dad
Monday, February 21, 2011
La Stomach Flu December 2009
A volte...
recipes an almost embarrassing ease, appear to be truly the most good.
This certainly applies to the radicchio late, long one intends to prepare for this very simple baked with fine salt (Maldon in my case), olive oil and freshly ground black pepper.
In fact, the recipe (or as we call it) is the work of my mom prepares it always this way ... and then she goes pretty well in the wholesale market to take entire boxes of this vegetable at half the cost of the store which is not bad considering that we say do not you just give ...
Try it before the season ends, it's worth and is an excellent side dish ... We will eat a car: D
Radicchio di Treviso baked
Serves 2
Bake at 180 degrees for about 15 '. Let stand briefly before serving.
recipes an almost embarrassing ease, appear to be truly the most good.
This certainly applies to the radicchio late, long one intends to prepare for this very simple baked with fine salt (Maldon in my case), olive oil and freshly ground black pepper.
In fact, the recipe (or as we call it) is the work of my mom prepares it always this way ... and then she goes pretty well in the wholesale market to take entire boxes of this vegetable at half the cost of the store which is not bad considering that we say do not you just give ...
Try it before the season ends, it's worth and is an excellent side dish ... We will eat a car: D
Radicchio di Treviso baked
Serves 2
- 3 or 4 heads of fresh radicchio
- Fiordisale
- extra virgin olive oil
- black pepper (optional)
Bake at 180 degrees for about 15 '. Let stand briefly before serving.
And then they tell you? This chicory (yes, because for the uninitiated is part of the chicory family, no, I do not want the Saputelli ... but for me as I discovered very little:)) and also beautiful and lends us the right to no photos? Almost a flower ... a flower in winter :-)
If you really want to impress then why not take it as a gift to someone instead of flowers? I did and was a hit ... oh my God maybe make sure that the individual concerned like it ...
And with this recipe I participate in the contest "respectable" of bread and salami Today, tomorrow ... go peep it for a just cause and important!
very good day, a hug
Martina
Elevated Hematocrit In Dogs
Contemporary Art in Rome: the Maxxi
Ed eccoci nel nuovissimo museo di Roma, il Museo Nazionale delle Arti del XXI secolo , inaugurato lo scorso maggio. In realtà, credo che sia ancora da terminare, per quanto riguarda la sistemazione del piazzale antistante, e soprattutto da riempire: per ora non c’è moltissimo, tranne una bella mostra su Pierluigi Nerves, a true innovator in the field of architecture after the war. The
Maxxi is located in the modern Flaminio Quarter, right next to the Sports Hall designed by Nervi for the 1960 Summer Olympics: a neighborhood quite modern, quiet, not far from Piazza del Popolo.
The building has an irregular, sinuous, certainly the best one to occupy space in L: it is a light concrete building, where the feature you notice is the first time the use of glass, the facade and also at the top projecting. The museum was designed by architect Anglo-Iraqi architect Zaha Hadid (another woman, as Odile Decq, the architect French Macro)
This is one of the rare museums, however, in which more than the content, the container is important: I would say that will be quite difficult to fill it with something equal (because, perhaps for this reason has a well-known art critic: I just want to see how to hang paintings on the walls of the normal curved and strongly inclined) ... but perhaps we need to rethink the whole ' classic idea of \u200b\u200bthe museum, the picture gallery with paintings in a row, in their beautiful frames are used as imagine. It seems to me obvious that the new museum trends are going in a different direction.
I do not like modern architecture, in general, unless they are truly harmonic, or colored, or geometrically fascinating (such as Defense in Paris, for example), in which case I've found very interesting geometric and chromatic harmony.
The impression is confirmed from the outside: a huge atrium, the ceiling high, an architecture that mixes cement, glass and metal, all declined in a palette of white and gray that are the strong color contrast stairs and aerial structures of the ceilings, black, red and some touches to break the monochrome . The bright orange coat of my friend Martha there was a spell, a work of art in a work of art could be a nice suggestion for the designers!
Unfortunately you can only photograph the outside atrium, absolutely forbidden to photograph the great dining rooms, exhibition space.
Una volta oltrepassato l’enorme atrio, con una sinuosa scala nera che porta al piano superiore e che percorre praticamente tutti gli spazi (se soffrite di vertigini è un bel problema), sulla destra si apre un ampio corridoio, con degli interessanti divani stile Star Trek.
In fondo ci sono le ariose vetrate della facciata che illuminano lo spazio: qui si apre una grande sala, con la mostra di Nervi : gigantografie in bianco and black designs, scale models of many works from the Thirties to the Seventies, around the world.
Beyond the exhibition hall to return to continue with a photographic exhibition on the site of the Maxi, which lasted a dozen years have documented several photographers, each with its own style, growth the museum, picking colors, shapes, people.
back in the lobby, we finally got the aerial ladder black, formed by steps grating metal and glass.
Upstairs are exposed to the works that define contemporary art is a euphemism, perhaps we could call it art in the future, because maybe in a couple of centuries will be perfectly understandable and almost taken for granted, a bit 'like the Impressionist paintings of Picasso or women squinting, that all' time not spinning them because no one considered them ugly.
I must admit that I have some serious difficulty, after studying the masterpieces of the past, to consider artwork a hole in the wall from which comes a breath of air (which is reasonably Marta took a leak in the system for air conditioning) , or two tents with flags sewn on. So perplexed us were raised in a forest of light bulbs hanging from the ceiling (outside the law, among other things: the old bulbs have gone out of production for a while '), each with neon wire under the name of a compound alchemy. Collage, assemblage, composition, media associations: nothing you can define a work of art in the classical sense, in fact.
I must confess that, occasionally, we were caught by an excess of uncontrolled laughter, perhaps our souls are too cynical, too little open to catch the breath of some poetic performance, I do not know.
Another work is curious The Western Wall Wailing , inspired by the Holocaust: a wall made up of old leather suitcases, trunks and hat worn.
Climbing to the third floor, some of the performances that combine sound, music to video images, multimedia works of art that we have not understood the meaning. The applicant impression when I go to these kinds of exhibitions, is not really able to grasp the sense of not knowing where contemporary art is going, he's always going somewhere.
Obviously not an expert, maybe my training archaeologist me too addicted to another kind of beauty, per riuscire a cogliere significati e poesia in questo genere di opere, non so. Forse associamo comunque all'arte, l'idea del genio, della bravura tecnica, del virtuosismo, che magari gli artisti moderni non considerano invece intrinseca all'arte. Forse arte contemporanea significa semplicemente ricerca di strade diverse, rottura con il passato, esplorazione di nuove modalità espressive.
Come però commentavamo con la mia amica Marta, passeggiando tra quelle opere così enigmatiche, molyi altri artisti prima di questi, anzi: tutti gli artisti, cercano strane alternative, cercano la rivoluzione, break with the past. As there is an art before and after Caravggio, an art before and after the Impressionists, Picasso's art before and after all the great ... have found a new and unexplored path, otherwise they would not be the genes.
Epper, each first came to perfection in design, sculpture, architecture has already been tried, then potersene seconded, to revolutionize the art and invent a personal language, all over again (just citavamo Picasso, whose early works as Self-Portrait in Charcoal and especially the old man sitting with watercolor, are of unparalleled beauty, in the fullest sense of the word).
seems to me that many contemporary artists have skipped all the way to go directly to the end, without intermediate steps.
I do not know whether it is enough to proclaim a genius and pull some bucket of paint on a canvas, to be a true artist. I do not know ecstasy in front of a canvas shredded, or a combination of pipes, I just can not.
short, the discussion would be long and complex, and above all it would take an expert to me maybe illuminimi!
Our journey into Maxxi, unfortunately, ends here. If you want to deepen
:
Museum Maxxi
Ed eccoci nel nuovissimo museo di Roma, il Museo Nazionale delle Arti del XXI secolo , inaugurato lo scorso maggio. In realtà, credo che sia ancora da terminare, per quanto riguarda la sistemazione del piazzale antistante, e soprattutto da riempire: per ora non c’è moltissimo, tranne una bella mostra su Pierluigi Nerves, a true innovator in the field of architecture after the war. The
Maxxi is located in the modern Flaminio Quarter, right next to the Sports Hall designed by Nervi for the 1960 Summer Olympics: a neighborhood quite modern, quiet, not far from Piazza del Popolo.
The building has an irregular, sinuous, certainly the best one to occupy space in L: it is a light concrete building, where the feature you notice is the first time the use of glass, the facade and also at the top projecting. The museum was designed by architect Anglo-Iraqi architect Zaha Hadid (another woman, as Odile Decq, the architect French Macro)
This is one of the rare museums, however, in which more than the content, the container is important: I would say that will be quite difficult to fill it with something equal (because, perhaps for this reason has a well-known art critic: I just want to see how to hang paintings on the walls of the normal curved and strongly inclined) ... but perhaps we need to rethink the whole ' classic idea of \u200b\u200bthe museum, the picture gallery with paintings in a row, in their beautiful frames are used as imagine. It seems to me obvious that the new museum trends are going in a different direction.
I do not like modern architecture, in general, unless they are truly harmonic, or colored, or geometrically fascinating (such as Defense in Paris, for example), in which case I've found very interesting geometric and chromatic harmony.
The impression is confirmed from the outside: a huge atrium, the ceiling high, an architecture that mixes cement, glass and metal, all declined in a palette of white and gray that are the strong color contrast stairs and aerial structures of the ceilings, black, red and some touches to break the monochrome . The bright orange coat of my friend Martha there was a spell, a work of art in a work of art could be a nice suggestion for the designers!
Unfortunately you can only photograph the outside atrium, absolutely forbidden to photograph the great dining rooms, exhibition space.
Una volta oltrepassato l’enorme atrio, con una sinuosa scala nera che porta al piano superiore e che percorre praticamente tutti gli spazi (se soffrite di vertigini è un bel problema), sulla destra si apre un ampio corridoio, con degli interessanti divani stile Star Trek.
In fondo ci sono le ariose vetrate della facciata che illuminano lo spazio: qui si apre una grande sala, con la mostra di Nervi : gigantografie in bianco and black designs, scale models of many works from the Thirties to the Seventies, around the world.
Beyond the exhibition hall to return to continue with a photographic exhibition on the site of the Maxi, which lasted a dozen years have documented several photographers, each with its own style, growth the museum, picking colors, shapes, people.
back in the lobby, we finally got the aerial ladder black, formed by steps grating metal and glass.
Upstairs are exposed to the works that define contemporary art is a euphemism, perhaps we could call it art in the future, because maybe in a couple of centuries will be perfectly understandable and almost taken for granted, a bit 'like the Impressionist paintings of Picasso or women squinting, that all' time not spinning them because no one considered them ugly.
I must admit that I have some serious difficulty, after studying the masterpieces of the past, to consider artwork a hole in the wall from which comes a breath of air (which is reasonably Marta took a leak in the system for air conditioning) , or two tents with flags sewn on. So perplexed us were raised in a forest of light bulbs hanging from the ceiling (outside the law, among other things: the old bulbs have gone out of production for a while '), each with neon wire under the name of a compound alchemy. Collage, assemblage, composition, media associations: nothing you can define a work of art in the classical sense, in fact.
I must confess that, occasionally, we were caught by an excess of uncontrolled laughter, perhaps our souls are too cynical, too little open to catch the breath of some poetic performance, I do not know.
Another work is curious The Western Wall Wailing , inspired by the Holocaust: a wall made up of old leather suitcases, trunks and hat worn.
Climbing to the third floor, some of the performances that combine sound, music to video images, multimedia works of art that we have not understood the meaning. The applicant impression when I go to these kinds of exhibitions, is not really able to grasp the sense of not knowing where contemporary art is going, he's always going somewhere.
Obviously not an expert, maybe my training archaeologist me too addicted to another kind of beauty, per riuscire a cogliere significati e poesia in questo genere di opere, non so. Forse associamo comunque all'arte, l'idea del genio, della bravura tecnica, del virtuosismo, che magari gli artisti moderni non considerano invece intrinseca all'arte. Forse arte contemporanea significa semplicemente ricerca di strade diverse, rottura con il passato, esplorazione di nuove modalità espressive.
Come però commentavamo con la mia amica Marta, passeggiando tra quelle opere così enigmatiche, molyi altri artisti prima di questi, anzi: tutti gli artisti, cercano strane alternative, cercano la rivoluzione, break with the past. As there is an art before and after Caravggio, an art before and after the Impressionists, Picasso's art before and after all the great ... have found a new and unexplored path, otherwise they would not be the genes.
Epper, each first came to perfection in design, sculpture, architecture has already been tried, then potersene seconded, to revolutionize the art and invent a personal language, all over again (just citavamo Picasso, whose early works as Self-Portrait in Charcoal and especially the old man sitting with watercolor, are of unparalleled beauty, in the fullest sense of the word).
seems to me that many contemporary artists have skipped all the way to go directly to the end, without intermediate steps.
I do not know whether it is enough to proclaim a genius and pull some bucket of paint on a canvas, to be a true artist. I do not know ecstasy in front of a canvas shredded, or a combination of pipes, I just can not.
short, the discussion would be long and complex, and above all it would take an expert to me maybe illuminimi!
Our journey into Maxxi, unfortunately, ends here. If you want to deepen
:
Museum Maxxi
Friday, February 18, 2011
Yokohama Geolander 225/65r17
CICOLANO
I want to make this recipe ... a classic, but who always does her figure! :)
E 'alone and accompanied by delicious cheeses and meats.
Eccezionaleeeeeeeeeeeeeeeeeeeeeee ^ _ ^
needed:
700 gr. manitoba flour
15 grams of yeast
1 tablespoon sugar
200 grams of pork scratching (the original recipe, it provides 500 grams, but for me it is perfect)
salt
pepper 300 ml water 20 grams of lard
Soften the cicoli in hot water for about 30 minutes. Wring, preserving its water. Mix the flour with the lard, sugar and yeast dissolved in warm water.
Add the pork scratching, salt and extra water.
Grow in the mold until it is doubled and bake at 180 degrees about 40 minutes.
I want to make this recipe ... a classic, but who always does her figure! :)
E 'alone and accompanied by delicious cheeses and meats.
Eccezionaleeeeeeeeeeeeeeeeeeeeeee ^ _ ^
needed:
700 gr. manitoba flour
15 grams of yeast
1 tablespoon sugar
200 grams of pork scratching (the original recipe, it provides 500 grams, but for me it is perfect)
salt
pepper 300 ml water 20 grams of lard
Soften the cicoli in hot water for about 30 minutes. Wring, preserving its water. Mix the flour with the lard, sugar and yeast dissolved in warm water.
Add the pork scratching, salt and extra water.
Grow in the mold until it is doubled and bake at 180 degrees about 40 minutes.
Thursday, February 17, 2011
Free Confidentiality Clause Of A Contract
Always around the city
The other morning I loaded my camera into the backpack, I took the bus that usually takes me straight to the city center, with the intention of joining the Country Galleria d'Arte Antica, Palazzo Barberini. In that beautiful seventeenth century palace I went there several times, both for the museum for some marriages (until recently a large wing of the building was occupied by the Army Officers' Club, who rented some space to the public), but the new organization of the museum spaces left free by the Circle I have not seen anything yet.
It was a gorgeous day, sunny, as we are accustomed to having in recent weeks. My bus goes the long Via Gregorio VII, St. Peter's flanks, then is channeled in Corso Vittorio Emanuele and arrives at Largo Argentina, then to Piazza Venezia, the last stop. Already during the trip, I had taken the idea to stop, instead, to visit the Museum of Palazzo Venezia: another of those lesser known museums, but rich in precious works. I must also decide to return to the Vatican, so those really difficult (I've never been able to visit them all, a bit 'like the Louvre).
But there have never arrived at the terminus.
Like every time I pass by there, I admired the imposing dome of St. Peter, which stands proud against the dark blue sky. Some dots are faced dalla lanterna, minuscoli, ed in un lampo ho pensato che da lassù la vista doveva essere splendida, da mozzare il fiato.
Sono salita in cima alla Torre di Pisa, ho faticosamente scalato la cupola del Brunelleschi a Santa Maria del Fiore rischiando l'infarto, ma la cupola di Michelangelo mi sono sempre accontentata di guardarla da sotto.
Sono scesa di corsa, cambiando meta nel tempo di un istante. Il sole era troppo caldo, e la giornata troppo bella per rinchiudermi, per l'ennesima volta, in un museo, la Galleria aspetterà.
La piazza San Pietro era già uno spettacolo, la basilica piena di turisti e poco fotografabile, ma ho fatto del mio better (pictures in a forthcoming virtual walks, I am now accumulating photographs by the hundreds, have to wait). On the other hand, the view from above was wonderful as I thought.
Pending write another post on Rome (the complete list of post you want to write? Now: Villa Torlonia, hoot owls, the home of Keats, Piazza Navona, Capitoline Museum, the Maxxi, San Pietro, Castel Sant'Angelo. We put a life. And if you have any special requests, let me know), I leave you with some delicious bread.
I must admit that is a lot that does not pull out my camera, maybe because are luscious bread and try to eat little. But this I liked very much, a loaf a simple one, perhaps one of my favorite breads.
Pagnotta full
400 grams flour 100 grams Complete
Manitoba (alternatively, only 500 grams of wheat flour)
about 320 ml of warm water
1 tablespoon olive oil 1 teaspoon
plenty of salt 1 tablespoon sugar 1 teaspoon dry yeast
Mastro Fornaio
Enter the first liquid in the drum.
Pour over the two mix together flour, then sugar and dry yeast.
In a corner to add salt, making sure that does not come into contact with the yeast.
Press the dough for an hour and a half program.
If the dough should seem too dry, add a little water.
At the end of dough, remove the dough and place on a baking sheet covered with parchment paper in the shape you want (in my case a long loaf), you make cross cuts and put back at least an hour to rise in a warm place .
Turn on the oven and heat it to 200 degrees, then put the loaf on the second shelf from the bottom.
After thirty minutes, turn the loaf to make it brown the other side.
The other morning I loaded my camera into the backpack, I took the bus that usually takes me straight to the city center, with the intention of joining the Country Galleria d'Arte Antica, Palazzo Barberini. In that beautiful seventeenth century palace I went there several times, both for the museum for some marriages (until recently a large wing of the building was occupied by the Army Officers' Club, who rented some space to the public), but the new organization of the museum spaces left free by the Circle I have not seen anything yet.
It was a gorgeous day, sunny, as we are accustomed to having in recent weeks. My bus goes the long Via Gregorio VII, St. Peter's flanks, then is channeled in Corso Vittorio Emanuele and arrives at Largo Argentina, then to Piazza Venezia, the last stop. Already during the trip, I had taken the idea to stop, instead, to visit the Museum of Palazzo Venezia: another of those lesser known museums, but rich in precious works. I must also decide to return to the Vatican, so those really difficult (I've never been able to visit them all, a bit 'like the Louvre).
But there have never arrived at the terminus.
Like every time I pass by there, I admired the imposing dome of St. Peter, which stands proud against the dark blue sky. Some dots are faced dalla lanterna, minuscoli, ed in un lampo ho pensato che da lassù la vista doveva essere splendida, da mozzare il fiato.
Sono salita in cima alla Torre di Pisa, ho faticosamente scalato la cupola del Brunelleschi a Santa Maria del Fiore rischiando l'infarto, ma la cupola di Michelangelo mi sono sempre accontentata di guardarla da sotto.
Sono scesa di corsa, cambiando meta nel tempo di un istante. Il sole era troppo caldo, e la giornata troppo bella per rinchiudermi, per l'ennesima volta, in un museo, la Galleria aspetterà.
La piazza San Pietro era già uno spettacolo, la basilica piena di turisti e poco fotografabile, ma ho fatto del mio better (pictures in a forthcoming virtual walks, I am now accumulating photographs by the hundreds, have to wait). On the other hand, the view from above was wonderful as I thought.
Pending write another post on Rome (the complete list of post you want to write? Now: Villa Torlonia, hoot owls, the home of Keats, Piazza Navona, Capitoline Museum, the Maxxi, San Pietro, Castel Sant'Angelo. We put a life. And if you have any special requests, let me know), I leave you with some delicious bread.
I must admit that is a lot that does not pull out my camera, maybe because are luscious bread and try to eat little. But this I liked very much, a loaf a simple one, perhaps one of my favorite breads.
Pagnotta full
400 grams flour 100 grams Complete
Manitoba (alternatively, only 500 grams of wheat flour)
about 320 ml of warm water
1 tablespoon olive oil 1 teaspoon
plenty of salt 1 tablespoon sugar 1 teaspoon dry yeast
Mastro Fornaio
Enter the first liquid in the drum.
Pour over the two mix together flour, then sugar and dry yeast.
In a corner to add salt, making sure that does not come into contact with the yeast.
Press the dough for an hour and a half program.
If the dough should seem too dry, add a little water.
At the end of dough, remove the dough and place on a baking sheet covered with parchment paper in the shape you want (in my case a long loaf), you make cross cuts and put back at least an hour to rise in a warm place .
Turn on the oven and heat it to 200 degrees, then put the loaf on the second shelf from the bottom.
After thirty minutes, turn the loaf to make it brown the other side.
Wednesday, February 16, 2011
Limmerick About Farts
Topinambur chiama sole (?) ...
Jerusalem artichokes, this stranger! And because this potato is one of those things that I discovered thanks to you and your recipes with this vegetable. Actually I had never before thought about buying it, we walked past the market and not even see him. Then I have a little intrigued, seeing it over and over again in some of your dish, and so here we are ...
And how could I prepare it? Miss soups and broth? But with this silky fragrant with abundant use of thyme and saffron. And you know what? I look at the pictures and I guess the sun, this unknown. Never, never like this year can not wait to arrive in the spring. If by then I rejoice in the agricultural seeing a bit early the first aromatic plants for sale. Clearly, the more resistant rosemary and thyme, so I buy one, go out in the rain, I run home and soaked prepare the soup:)
Like you, this potato ... with its sweet taste, even though it is true, I have a bit disguised with herbs and spices. But Canadian or German potato? As you call it? I read around who calls it in a way people in the ... mah! I keep Jerusalem artichokes with a name that seems almost aristocratic ... and before the end of the season so maybe I'll make .
Jerusalem artichoke soup with thyme and saffron
soup recipe is for all the days of St. Grigson ed. New techniques
Ingredients for four people
One can also decrease the amount of increase that of Jerusalem artichokes and carrots, or vice versa ... according to taste the imporatnti is that you use a total of 700gr vegetables (already produced the world).
With this dish that smelled really trust, I participate in the contest AboutFood
Jerusalem artichokes, this stranger! And because this potato is one of those things that I discovered thanks to you and your recipes with this vegetable. Actually I had never before thought about buying it, we walked past the market and not even see him. Then I have a little intrigued, seeing it over and over again in some of your dish, and so here we are ...
And how could I prepare it? Miss soups and broth? But with this silky fragrant with abundant use of thyme and saffron. And you know what? I look at the pictures and I guess the sun, this unknown. Never, never like this year can not wait to arrive in the spring. If by then I rejoice in the agricultural seeing a bit early the first aromatic plants for sale. Clearly, the more resistant rosemary and thyme, so I buy one, go out in the rain, I run home and soaked prepare the soup:)
Like you, this potato ... with its sweet taste, even though it is true, I have a bit disguised with herbs and spices. But Canadian or German potato? As you call it? I read around who calls it in a way people in the ... mah! I keep Jerusalem artichokes with a name that seems almost aristocratic ... and before the end of the season so maybe I'll make .
Jerusalem artichoke soup with thyme and saffron
soup recipe is for all the days of St. Grigson ed. New techniques
Ingredients for four people
- 2 shallots 3 cloves of garlic 350g of artichokes
- already cleaned
- 350g of carrots
- 1 liter
- vegetable broth 1 tablespoon fresh thyme leaves satin
- 30 saffron
- salt juice of half a lemon
One can also decrease the amount of increase that of Jerusalem artichokes and carrots, or vice versa ... according to taste the imporatnti is that you use a total of 700gr vegetables (already produced the world).
With this dish that smelled really trust, I participate in the contest AboutFood
I wish you a wonderful day
Martina
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