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Eggplant with cheese: a goodness!

Hi, I
PC full of photos of recipes, but little desire to put myself to write the recipes (they are lazy and sleepy during the year)!
tonight but I made / invented a tasty recipe that I was very impressed and I am very very proud. Taken by the enthusiasm for my "little baby" I made the photo, the photo, I immediately downloaded and now I have to post the recipe!

EGGPLANT CHEESE

2 large eggplants
a smoked cheese 200 gr

green olives 2 tomatoes, capers

oil salt



Cut the eggplants in half and empty them.
half empty will grilled eggplant in the oven at 180 g for 30 minutes after it is brushed with a little oil and a pinch of salt.
Inside, he will cut into cubes and cooked in a frying pan with olive oil, chopped tomatoes, green olives, capers, a little trickle of water (the amount necessary to cook without sticking), until the eggplants are soft, beautiful.
At this point remove the half-drained eggplant from oven, fill with stuffing and settle down on the smoked cheese, cut into slices.
Bake at 180 degrees for 20 minutes and serve hot!
BE AFRAID !!!!!!

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Pear tart with sabayon

Ingredients for 4 people: 150 g.

flour 60 g. 50 g. sugar


butter 1 egg 750 g. not too ripe pear kaiser
apricot brandy or pear brandy

a pinch of salt

preparation and cooking time: 2 hours


Preparation In a bowl place the flour, a spoonful of sugar, softened butter, one egg and a pinch of salt. Work these ingredients for a few minutes with the electric mixer, then stir vigorously with a wooden spoon. Place the bowl in the refrigerator for one hour. Then roll out the dough with floured rolling pin into a sheet a few millimeters thick. This sheet lined with a tin of 28 cm. in diameter and pinch the edges all around to form a cord. Wash pears, peel and cut them into quarters. Remove the seeds and cut each quarter into very thin slices of pear in the longitudinal direction: arrange them over pasta, side by side, placing the narrowest part of the segments toward the center. Put the cream with the tart in the oven to 200 degrees and cook for 20 minutes, then open the door of the oven and sprinkle remaining sugar over the pears. Cook for 15-20 minutes. Meanwhile Strain 2 tablespoons of jam. Put in a saucepan with a glass of liquor and boil for a few seconds, stirring. Immediately after removing from the oven the crust, brush the pears with this syrup. Serve the tart warm.

Recipe taken from: http://www.prolocogalliera.it/

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Ingredients: 8
Williams pears
rosé
200 g. +
sugar 6 tablespoons sugar 1 vanilla pod part


7 egg yolks 2 tablespoons pear brandy Williams
8 tablespoons strawberry jelly

Preparation:
Peel the pears, cut them in half and remove seeds and woody heart. Pour 2 glasses of wine and 6 tablespoons sugar in a saucepan. Add the vanilla pod, cut it lengthwise and bring to a boil. Stir with a wooden spoon until the sugar is completely dissolved. Dip half the pears in this syrup and cook over low heat until they are translucent. Drain carefully and put them on a plate and let cool. Make the zabaglione: Pour the 7 egg yolks and 200 g. of sugar in a saucepan and beat with electric mixer (or manual), until you get a frothy cream and white. Dilute it with 2 dl. rosé wine and a half and put the casserole in a water bath of hot water on medium heat. Continue to whisk the cream until it will quadruple in volume and very foamy. Remove from heat and stir in a teaspoon of brandy. Leave to cool the zabaglione, then place in refrigerator for one hour. Just before serving, pour a layer of zabaglione to the bottom of a dish at the top edge. Disponetevi over half the pears with the convex part over the cream. Fill the hollow with loose fruit jelly with a teaspoon of brandy and served with zabaglione remained in a separate sauce boat.

Recipe taken from: http://www.prolocogalliera.it/

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Pears Pears in Wine

Ingredients: 8 small pears
kaiser

a glass of red wine 1 cup water 1 lemon peel

2 cloves
50 g. sugar


Preparation Peel the pears and place them in a casserole, sprinkle with a glass of red wine and a glass of water. Add a lemon peel, cloves, 50 g. sugar and simmer for one hour over medium heat and covered. Serve warm or cold as desired.

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Polenta Crostini Toscani and tocio

Ingredients for the preparation of polenta for No. 4 Gr 300 people
flour polenta end
Lt. 1.5
Salt water

procedure
Boil water, add salt and flour together the polenta, stirring constantly to rain, to cook for about 30 minutes, stirring from time to time, pour into bowls and serve with the stew.

Igredienti to prepare the stew (tocio)
Gr 300 Gr 300
Chopped pork lean beef
oil, onion, carrots, celery, rosemary, white wine and tomato sauce.

procedure
Put the oil in the pan, and add the spices to cook the meat, brown it up and add the white wine until it evaporates. Add the past, salt and pepper to taste. Make cook slowly.

reported on Recipe: http://prolocoarborea.it

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Ingredients:
chicken liver or spleen

beef salted anchovies pickled capers, salt, extra virgin olive oil


Preparation: Chop
and then fry in plenty of olive oil, chicken livers, or spleens of beef, chop apart salted anchovies, first clean and de-boned and capers in vinegar. Add this mixture to the already fried chicken livers and cook for 15 minutes. See if you need to add some 'salt. Apart
prepare slices of bread a bit 'stale toast and do it.
Pour over the chicken livers with their sauce (if they stretch it too dry with a little 'stock and make them a little' cook). Serve warm warm.

Recipe taken from:

http://prolocomontiano.altervista.org

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trout with red wine

Ingredients 6 fillets of trout

parsley 1 shallot 1 clove garlic


50 grams of butter 1 glass of red wine
200 grams of mushrooms or champignons

Preparation
Clean mushrooms and slice very thin. Place in a nonstick skillet coarsely chopped scallion and the clove of garlic and brown them in butter. Fry over medium heat, add butter hot floured fillets of trout previously. Cook for a few minutes on both sides and then add the red wine and immediately after the mushrooms. Cover the pan with the hours its lid or a sheet of aluminum foil, reduce heat and cook for about 20 minutes by adding (if necessary) another bit of wine.

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Trout baked with vegetables

Ingredients 400 gr steak or fillet of trout to 400 grams of zucchini


300 grams of carrots 2 tablespoons soy sauce
Pepe

Preparation
Disponerre slices or trout fillets on pieces of parchment paper of suitable size to form individual cones are not too large. Preheat the oven to 150 º. Cut to julienne the vegetables and stir-fry with soy sauce. Place on slices of trout, pepper and close the cones. Bake for 15 minutes and let stand a few minutes before serving. You can serve the fish accompanied by potatoes or other vegetables to steam.

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The fundamental importance of the pears.

A considerable amount of vitamin C help the normal metabilismo prenvengono cellular damage caused by free radicals.

The pear is rich in natural sugars (fructose and fructose) are ideal for those on a diet as a result the medium contains only 100 calories.
are also recommended for diabetics, are an excellent source of natural fiber needed for proper nutrition.
fibers restrict the presence of sugar in the blood and improve the functions of the digestive system contenedo cholesterol.
Pears contain much potassium, useful item for those who play intense sports activity.
But in addition to the flowers and fruit of pear leaves are good for health. With 30 grams of flowers in a quart of water you can prepare a tea
be taken four times daily as a diuretic and disinfectant to combat cystitis.
With 40 grams of leaves mixed with the pulp of a fruit is preparing a decoction effective against gout.

A curiosity on pear
The face of King Louis Philippe was satirically compared to a pear and goliardic this cost to the authors of the gesture several years of prion.

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breast of duck with pears in red wine and lentils

Ingredients 2 duck breasts 2 pears


200 grams of lentils, 50 grams of radish cut into sticks
2 glasses of red wine

an orange peel 1 pinch of cinnamon 4 cloves
1 shallot cloves

100 grams of butter salt and pepper


Clean and halve the pears, cut in a fan.
boil the wine with cinnamon, cloves and orange zest, and cook the pears, drain and keep warm.
In a saucepan melt butter and 50 grams of the heart nentrami sides of duck breast with salt and pepper.
Remove the breasts, degrease the pan and add the chopped shallots, the wine used for cooking pears, evaporate to CIRA 3 / 4
Go all sieve, return the fire, add butter and mix well.
Slice the duck, place it on the flats next to pears and lentils (boiled and fried), add the breasts with the sauce and garnish with the radish sticks blanched in boiling water.

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fillets of red mullet with citrus sauce

Ingredients: 16
mullets
100 grams of lettuce and radicchio

1 orange 1 grapefruit 1 slice of pear

2 slices of mango
50 grams of fat prosciutoo
20 grams of butter extra
virgin olive oil salt


Preparation: Cut into small squares
half orange, half grapefruit, pear and mango.
Clean and thread the fish, cook in a pan with a little oil. Remove the fish and place them in hot.
Combine in the pan the ham cut into julienne strips, and cook it and wet it with orange juice and grapefruit juice, add the butter, mix well and remove from heat.
Place the radicchio in the dishes and the salad very clear, very little oil and season with salt, add the citrus and fruit.
Put on top of fillets of red mullet, still hot and serve with the sauce and ham.

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Japan: Ramen and the carnival-themed cartoons

I grew up with Japanese cartoons and I was always fascinated from the hot soup with noodles that many players ate with chopsticks.
is the Ramen recipe and is a very easy to do now that many ethnic ingredients are also found in larger supermarkets and delivered.
Tonight we also have a carnival themed cartoons and super heroes!
We have been engaged for weeks in search of pieces of clothes and in their preparation (which must be made strictly in-house) and it was very funny.

RAMEN

Soup chicken (calculated that it takes some time because the pot should not be dry)
chicken (I use the chicken broth, clean and made listrelle)
noodles or rice 2 hard-boiled eggs

Soy Sauce
shoots fresh soy (I got those in a Box)
dried nori (a handful because it has a very strong flavor)
Ginger

chives (I sometimes also add mushrooms)


Prepare the chicken stock in the traditional way , clean the chicken into small pieces and I do that back in the broth, add soy sauce, grated ginger, bean sprouts, chives, seaweed and mushrooms (if I put them).
Porto I put everything on the boil and spaghetti (which are usually ready in a few minutes).
I put in the bowls and decorated with boiled eggs cut in half.

Unfortunately I do everything by eye and are not able to give the quantities of ingredients.

A must berries and even the sound when you suck the soup : while in Italy it is considered rude in Japan means that you are enjoying what you are eating.

itadakimasu! (Enjoy)

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Salamis by Madonna Woods (FE)

Woods and Madonna 'a small village of 300 souls nestling between the towns of Poggio and Renatico Vigarano Mainarda in the province of Ferrara, in Emilia Romagna. Madonna
woods is remembered chiefly for a typical culinary products in the province of Ferrara: the Salamina from Sugo entitled to its historic salama da sugo on the outskirts of the village. It 'hard to find the salama da sugo out of the province of Ferrara, and this makes it a product that is typically only one, which identifies the land and its people.

PRODUCT

The salama da sugo, is the true queen of the table of Ferrara.
Produced by local butchers of the Pro Loco (all volunteers), and mature in its own laboratories in designated compliance with the regulations and traditions, salama da sugo is a sausage of beef and pork which the poor neck, jowl, bacon, tongue , liver, Sunia, carefully measured in parts due, natural flavors, full bodied wine but young, before they outlaw "our" famous Clinto was ideal for our salamina (our old fields are drinking it, but two thousand years ... ..). All this for a long time mixed together to blend well until all'insaccamento in the bladder of the pig, this thoroughly cleaned and washed in warm water, vinegar and wine. Closed by tying very well on top, is then tied to segments of 6/8/10/12, in which he identified the various schools of thought of many butchers. After draining overnight, are left to mature for at least 8 months, but if one wants a true taste salama da sugo must "suffer" at least until the tenth / eleventh month of aging.

COOKING

from Salamis to see if the sauce has not fault you have to "lead" in a container of water, so we realize that if the product is safe, this falls down if the product stays afloat, has problems. This is a very important phase.
found that the product is valid, we must leave the Salamis by sauce to soak for 8 / 10 hours, after which you gently brush the dirt under the water. Wrapped in a towel hangs on the straight tied to a stick across a large pot of water and allowed to boil gently by 4 or 7 hours depending on the typicality of Salamis. Nowadays many people use the most practical bag for cooking food.
Once it is cooked to the proper position round plate with its head in the middle. You uncover the top. Now you'll notice a strong smell fragrant, and that only the salama da sugo can give you.
Served with mashed potatoes. The piping hot. The
salama da sugo it can eat it raw with figs or melon, cooked, sliced \u200b\u200band cold. The Pro Loco of Salamis by Madonna Woods makes his own sauce from the sauce Salamis in suitable compliance with the regulations and traditions. A
Madonna Boschi events are mainly managed by the Pro Loco, which organizes major events such as Patron of the exhibition Galantine at the end of July and the "Festival of Salamis by Sauce Spoon" late September-early October.

A typical tasting menu: carpaccio with balsamic vinegar Salamina, Salamina Triptych by Sugo, Sugo Garganelli by the Salamis, lasagna baked with pumpkin sauce to spoon full of Salamis with mashed potatoes with mashed Top of Salamis' by potatoes.

Info: Pro Loco Madonna Woods of Salamina da Sugo (FE) 44028 Tel 3407095358

info@prolocomadonnaboschi.it
www.prolocomadonnaboschi.it

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Chicken stuffed .. delicious!

The baked chicken is for myself and for my family, one of those dishes of the holidays, a capacity to be presented in the table sparkling with pride.

Ele Mom makes this dish for special occasions, New Year or Easter, or on those dates when all the cousins, sisters, daughters, are on vacation in Calabria, and claiming the "chicken stuffing" weeks before arrival. It's not really a flat "quick and hasty", but with a little effort, it is difficult to achieve. What can I say more? Simply ... delicious!

Ingredients: - 2.5 kg chicken
- 300 grams of bread crumbs
- 50 grams of parmesan
- 100 g cooked ham
- 250 g green olives and pitted black
- 200 grams of mozzarella
-
2 onions - 2 cups white wine
- olive oil, sage, rosemary, parsley, salt and black pepper to taste

First of all you need to bone the chicken .. . letting it fly! the procedure is a bit complex, but you can ask the butcher to do it for us) In a bowl, combine the bread crumbs, cheese, salt, pepper, parsley, ham tragliata into strips, mozzarella cubes, olives and olive oil. Add the bread crumbs will not be until soft and moist.

At this point, you just have to fill the pressing well stuffed chicken (poor chicken!) And then sew thoroughly with kitchen twine. Finally, the outside of chicken with salt and pepper, add sage and rosemary, and put everything in a pan to cook on high heat with about 3 tablespoons extra virgin olive oil.

Clean and thinly slice the onions, salt lightly and add to the chicken when golden on both sides. Deglaze with white wine. After about the first minutes, bake at 180 degrees for 45 minutes.

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Sacher easy and the memories of summer

Two summers we do the summer holidays cycling in Austria.
Before the Tauern Cycle Path and then this year, the cycle of the Danube: it is different holidays, full of freedom, nature and beautiful places to visit, but mostly it's a vacation where we are dedicated to Austrian cuisine and eat a lot of justified km from the many ground every day. The rental bikes are
in a different way to experience Europe and are available to everyone because there are so many easy paths and organized for families with small children and then the sense of freedom that can make such a holiday is difficult to find in other types of experiences!
For the holiday guide, I refer you to the site of my friend (who I recommend because he dwells in the very description, as well as the places visited, the food and dishes).
The Tauern Cycle Path (August 2009)
the Danube Bike Path (August 2010)

During our travels in Austria can not avoid to make a stop (several times in a few days) at the Hotel Sacher (Salzburg and Vienna) to eat the legendary Sacher cakes.
In this cold and rainy afternoon in February, thanks a mega jar of apricot jam homemade by the mother of a friend of mine and from the uncontrollable desire for something chocolate, I ventured into this sacher dummies taken from this site

Together with a steaming cup of tea is the best way to slide on Sunday afternoon!

THE EASY SACHER


I Ingredients for cake:


1 pot of yoghurt) who, having emptied, you will use as measure
1 jar of vegetable oil
1 jar unsweetened cocoa
2 cups granulated sugar
3 cups flour 00
3 eggs Whole
1 packet yeast (approx. 15 g)


Ingredients for filling:


1 jar peach or apricot jam (possibly not so sweet)
4-5 tablespoons of Maraschino or techila


Ingredients for the topping:


200 g dark chocolate 70%
200 ml cream

Prepare the cake is easy: mix together all ingredients with beaters or by hand and bake (with the preheated oven) at 180 ° C for 40 minutes.

Once the cake is ready let it cool down and prepare the stuffing and cover.

Prepare the filling: Put the fire

liqueur and jam in a saucepan and heat up. Cut the cake in half and fill with jam that will slide from pan. Make sure that the stuffing reaches the edge that could maybe be a little 'harder, and then it softens everything.

Prepare the topping:

pan melt 200g of dark chocolate. Once aggiungiure dissolved 200 ml of whipping cream. Mix together and pour over the cake before putting on a grid to drain the excess coverage.

Good good!!

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Tartufone if bon!

Here is a recipe for fast, easy to perform, but very effective! I come from a brilliant idea of \u200b\u200btartufini Giupa, who has delighted with these delicacies during one of our usual Thursday. " Let's start with an initial assumption, the essential ingredients are few, outdoor decorations and you can pick any number as far as you can: chopped nuts, flaked hazelnuts, pistachios, corn flakes, cocoa, sugar cane, coconut flour, tails of sugar .. In short, the more you have, and so forth!!

Ingredients:
- 500 grams of dark ciocciolato;
- 300 grams of whipping cream;
- 2 tablespoons of rum;
- hazelnuts.



linquida Bring the cream to a boil over low heat. Then join the chocolate pieces, stirring constantly. Once melted and well blended, add the rum and chill in refrigerator for about 3 hours.

Only when the mixture will be n cold, wet hands , roll into balls the size of a walnut. Inside, place a whole hazelnut. Finally immerse tartufini in the desired coating, wetting with water velecomente the balls to make you better adhere to the decorations. Do, finally, to cool for about 60 minutes ... and drink in moderation!

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orange marmalade

The organic orange marmalade is a panacea, as well as being a must in kitchens of all grandmothers caring especially in this time of year. In spite of the other fruit jams, provides a somewhat more elaborate procedure, but do not be discouraged! The result is delicious! It 'important to use organic oranges, untreated, as the orange peel will be part of the compound.

Ingredients:
- 15 oranges
- 2 lemons;
- 2 kg of sugar.

Peel the oranges in vivo, ie without the white layer, taking care to set aside both the rinds of 5 oranges. that to do this in a container, so also raccorgliere juice. Continue to cleanse the living individual segments of oranges and lemons. Take the skins that you saved earlier and raised the white part. Cut the peel of oranges in thin slices, and place in saucepan with water and the pulp (the amount of water should weigh as much as consisting of juice, pulp and peel, eg. 1.5 kg and a half of compost made from fruits + 1.5 kg of water); leave it so for 24 hours.

At this point, spent an entire day, put the mixture in a saucepan and cook for about 15 minutes certainly add after boiling, or until the skins become soft citrus . At this point let cool and then put it back on fire by adding as much sugar as the weight of the mixture (about 2 kg of sugar). Finally, stir until the mixture reaches the consistency of jam typical, and after washed with hot glass jars, pour the marmalade is still hot.

So cool, and your marmalade is ready! is maintained for 8-12 months if stored in a cool, dark, dry place.