How Do You Mastrbating

Ravioli e tortelli alla Nocciolata

For the pastry :
200 00 G Flour Mill Chiavazza
100 g butter 100 g sugar


1 egg 1 pinch salt 2 tablespoons

Sweet Wine 1 Lemon (zest)
For the filling:

a pack Hazelnut Rigoni di Asiago

sugar

cinnamon

Preparation

Sift the flour and mix it with sugar, salt, buccia di limone, l’uovo, il burro a pezzi e il porto, impastate velocemente con le mani, formate una palla e mettetela in frigorifero per mezz’ora, ricoperta da un canovaccio. Trascorso questo tempo stendete la pasta sul piano di lavoro e con l'aiuto di uno  Stampo a stella extra per ravioli (io ho utilizzato un Taglia pasta tondo festonato in ottone per ravioli di cui mi ha omaggiato la Coltelleria Collini nell'ambito della nostra collaborazione) ricavate dei ravioli. Farciteli con la Nocciolata Rigoni di Asiago.

Coprite con un altro strato di pasta e con l'aiuto delle mani ricavate un grazioso ravioli. Fate lo stesso per ottenere i tortelli. Io li ho ricavati con l'apposito rullo della Coltelleria Collini . Fate cuocere in forno per 15 minuti a 200 gradi. Una volta sfornati e freddati, cospargete di zucchero a velo e cannella e servite.

Con questa ricetta, partecipo molto volentieri al contest della cara Angela de "Un pizzico di cannella"

Eccovi alcuni momenti di dolcezza:

http://www.coltelleriacollini.it/

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Crostata alla crema di pistacchio

Ingredienti

Per la frolla:

300 gr. di Miscela  Farina e Lievito per torte, cakes and biscuits Molino Chiavazza
100 gr.
100 grams of sugar.
butter 1 egg and 3 egg
grated rind of half a lemon
the juice of half an orange or lemon
a jar of pistachio

Preparation Put in a bowl flour and sugar, obtained a hole in the middle and place inside the egg, egg yolks and butter in small pieces. Add a pinch of salt, lemon juice or orange and lemon zest and mix well.
Cover the bowl with a cloth and leave in the fridge half an hour, in the meantime, warm up the oven to 180 degrees, grease and flour a pie crust.
Divide the dough into two parts of different sizes with a rolling pin, stretching out the thickest part and place it gently into the pan, then into the spalmatevi pistachio cream. I've used the delicious pistachio cream in Italian atmosphere made me free.
Cover with another layer of pasta and with the help of a roller for diamonds, I like what I used in collaboration with the Collini Cutlery made a perfect decoration. Cover the edges and bake at 180 degrees for at least 40 minutes. Baked the cakes and let cool. Sprinkle with powdered sugar and serve
Here are some tasty moments of preparation

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Molino Chiavazza: un mondo di soffice dolcezza

Flour, bread mixes, dessert, custards and puddings: With a long tradition in the milling sector Molino Chiavazza today is truly a partner indispensable for professionals and food enthusiasts who are holding an answer for every need. It was the year

1955, when the brothers Andrew and Louise Chiavazza , former owner of a bakery at the entrance to the Casalgrasso, decided to lease the old mill greedily fed by the waters of the Rio Chill channel, used for the beating of hemp and the milling of wheat and rye. Since then, the company has really come a long way, established on the market in packaging of flour and meal and a wide range of products for home use.

the late nineties the company has implemented a marketing strategy aimed at strengthening the brand through targeted investments to improve the packaging, new formats and more services to the consumer. And so the history has been enriched over time of new lines of excellent products that help us make our sweet and savory taste and rich flavor.

What immediately strikes the careful eye of the consumer products company is attractive packaging together with some information that will surely make you want to buy. Explanatory labels are really just a look now to choose the right product.

not know about you, but I sometimes happen to take a bag of flour in her hands and look for information on how to use and formulations. But nothing, not even a line.

flours of Chiavazza Molino, however, fully satisfy the information needs and today is not a negligible factor in choosing a product.

The packaging is quite attractive, inter alia, in the different lines designed by the company to meet every need. There are the classic meal, there is the line "cooking easy " that includes ready-mixes of flour and yeast mixture to pasta and flour and starch. The regional specialties, are truly unique: polenta, rice flour, kamut flour, chickpea flour, chestnut flour, couscous can really go virtually Italy creating dishes such as flour.

Then there is the line healthy diet, including among others intrigued me " Wheat germ" that is also suitable for use as an ingredient in many household preparations. In bread-making can be added at a rate of 5% to enrich the mixture of bread, pizzas, cakes and pastries: it helps leaven the processes and gives a natural flavor to baked goods. A tablespoon added to 100 g ricotta can create a fun dessert spoon to be eaten fresh, maybe you like enriched with small chocolate chips or raisins. It can also be used for spaghetti sauce by adding butter or a drizzle of extra virgin olive oil.

the experience gained, the company has expanded its range of products created in 2007 line of prepared cakes, custards and puddings " Sweet Old World " who are receiving strong support for ease of use, the possibilities for customization by the consumer and the wide receiving stolen goods, and, in 2010, line prepared for bread " furnace Casa Mia", which includes mixtures of rye bread, wheat bread, homemade bread.

short, to Chiavazza Molino is a universe populated by lots of products, each designed to fully satisfy even the most demanding palate. If you want to know more, I invite you to visit the company web site, among other things really well cared for: http://www.molinochiavazza.it/

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In alta quota

But good Monday! Well the past we? We have been at high altitude 1800m in the highlands of Rocket . A fantastic day with blue skies, sunshine and air mixed between the warm and bubbly that we wanted to say "look at the spring is just around the corner" :)

Luoghi sperduti questi, con pochissima gente che quando raggiunge il top della frequenza si arriva ad una cinquantina di macchine parcheggiate, un unico impianto di risalita per chi vuole sciare, una pista per slitte e bob, due baite e passeggiate nei boschi. Uno dei pochi abitanti del luogo ieri ci ha detto "se così è il Paradiso ci vado volentieri" potrebbe aver ragione...


Questa è la montagna che mi piace di più. Con la neve alta ma la temperatura mite, che ti permette di stare all'aria aperta senza "soffrire" il freddo, riuscendo quasi a toglierti il giubbotto (poi c'era anche chi prendeva il sole a petto nudo... ma li bisogna essere temprati...)

Per cui lunch, sandwiches sitting in the snow, fruit and biscuits. Biscotti they know how these rustic mountain.

I tell you right away if you do not like the taste of buckwheat otherwise forget it a try. The full flavor and strength of this meal can be felt in this recipe is the last book of the sprout (hence no need for big shows:))

Biscotti Buckwheat

for about 30 cookies

• 180g of flour, buckwheat flour 100g
• 00
• 65gr of white sugar 80g brown sugar
• 125g butter 1 egg
• code 0 1 / 2 teaspoon baking powder 1 pinch of salt

In a large bowl combine the butter with white sugar and 60g of sugar cane. Add egg, flour, yeast and pinch of salt. Stir quickly and the ingredients form a ball, cover with cellophane and put it to rest in a cool place for about an hour. After this time take the dough and knead on a floured surface quickly. Spread a sheet of 5mm thick and cut out the cookies. Transfer to a baking tray lined with baking paper apart, sprinkle with the remaining 20g of sugar cane and bake at 180 degrees for about twenty minutes. Let them cool on a wire rack before eating. Will keep for days if sealed in a tin box.

I might want something more?

With Love ♥

very good week

Martina