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Courses and Remedies "culinary

Alessia, my companion during haute cuisine at the school Altopalato , sends me the photo that captures the moment of delivery of the diploma. As usual, I really have a face like a fool: ape over the lens expresses all my discomfort. For me though, is a beautiful memory that symbol the end of a journey that began eight weeks ago and that ended with a nice dinner, prepared during a whole afternoon.
Beside me the master chef Lucio Caporarello , whose skill is not just to have that wealth of technical knowledge and ingredients that all cooks should have, but also in the ability to patiently transmit his knowledge. Affair is not easy to repeat endlessly concepts maybe just before an audience a bit 'undisciplined, yes, because with the passage of time, students become well together and therefore more distracted by talk that is good food! Credit where credit is, therefore, and thanks for all the lessons that has been able to send me to correct mistakes by his watchful eye, for the fish unnecessarily because scaled were prepared filets, for vegetables unnecessarily reduced to brunoise seen going past and, above all, for a pound of peas, which, to me, Paul and Sonia, had to peel a a big dinner for the ending! Obviously, you want to make a difference?! :-)
Alongside Lucio, Terry Sarcina , in all its elegance, and I do not mean that many women even have a Valentino dress can give. I refer to his savoir-faire , the way she moves into the kitchen, gestures with disabilities, but graceful and his warmth. It is worth emphasizing because it is genuinely fond of her. On the left you also see
Toni Sarcina that cheers every dinner at the end of the course with his knowledge, anecdotes, and tasty beats.

This was my second year in Altopalato and certainly not the last because I enjoy, I relax and learn a lot. And the gap between those who seek to provide "similar" is felt even more so when it is abituati all'eccellenza. Altopalato non è
una semplice scuola, ma un centro di cultura con la solida
esperienza di una trentina di anni: ciò che si percepisce da subito è
l'intento di diffondere la cultura del mangiar bene, dello stare a tavola, della
convivialità e mai si ha la sensazione che questo venga fatto a scopo
di lucro. Purtroppo, non sempre è così, anzi spesso ci si imbatte
in esperienze deludenti, se non addirittura inutili considerata la facilità
ad improvvisarsi tipica degli italiani, soprattutto in quei settori dove si
può struttare l'onda del successo. L'arte dell'arrangiarsi è una
qualità che apprezzo del mio popolo, ma il pressapochismo unito alla
bramosia di far soldi non mi piacciono affatto.

Ma passiamo alla descrizione della buonissima e raffinata cena. Da sinistra
a destra: "Tian" di capesante, spätzli con piselli e asparagi,
petti di faraona farciti, friandises e spuma a sorpresa (per la ricetta
di questo dolce vi faccio attendere un po' :-)). Oltre a questi piatti c'era
anche una deliziosa macedonia di ortaggi e, a precedere la cena, un aperitivo
consumato nello studio di Toni Sàrcina, composto da many tastes delicious.

is increasingly rare to find someone who carries out his work with passion, almost needle in a haystack those teachers who are doing their utmost to ensure that students really learn: Altopalato for me to find myself in, that is, with good and wonderful people, was a great success. It begins in the fall!

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MEME: No I would not

gladly answer the call of Pip pass me the ball launched from the MEME cuochetta .

Actually, since I think that technology, albeit with damage of high environmental impact, there is always moved towards alleviating the hardships of the housewives, I superaccessoriata I would not be without a home without a big kitchen: at the center of the island with stoves and household appliances with a thousand functions caterba . I find, alas, with a hole in a kitchen that makes it difficult to prepare the dishes, because I never know where to place objects and food and, above all, there is no room for appliances referred to above: I recently purchased the bread machine, really fabulous, and I want to buy a handyman robotino ... will be a little 'hard to fix it, but just the thought of being able to prepare an Italian meringue without the risk of burns me a little tickle.
Among all these desires, however, the object to which they are most fond of and which do not give up for anything in the world 's Imperia gave me my mother. I think the peeling of this great company , dated 1932, they have really made the history of the Italians and they always find a positive response from generation to generation: Katia also has donated his mom and is very happy. .. with that courage and it is said that modern girls can not do anything?
But because there'd be no ? Why "my" Imperia special is precisely that of my mother, she is deprived her to give it to me, so "I use a rolling pin." I also sometimes use a rolling pin , but want to put a pasta machine that makes macaroni and noodles on the guitar?
You ask, "How old?". Forty or so, it does not show it?

Oops, I forgot! Step to Elena and Katie .

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praise of butter: the béchamel

I think I never wrote the béchamel Giovanna if I had asked for clarification about the roux , base fondamentale di questa salsa, dopo aver letto un mio intervento in un sito dove
si proponeva l'utilizzo dell'olio di oliva per il controllo del colesterolo nel sangue.

Premesso che ognuno è libero di cucinare come vuole, secondo i propri
gusti e aderendo coerentemente alle proprie scelte etiche, io sostengo fortemente
l'uso del burro e, sebbene non lo ami molto, quello del latte perché
donano alla besciamella un sapore "morbido", estraneo sia all'olio di oliva
che al latte di soia. Vegetariani, vegani e kosher non hanno alternative, ma
sostenere che una piccola quantità di besciamella innalza il colesterolo
nel sangue è davvero ridicolo. Trovo that the science spread bogeys and often useless "discoveries" true to a certain point: the Resveratrol is a protective substance present in red wine, but to get the benefits we should take incredible amounts certainly risking liver cirrhosis ; same goes for the lycopene in tomatoes.
Unless there are severe, the daily diet of each (and I talk about diet, not weight loss!) Should be balanced, rich in vitamins, minerals and fiber from time to time if you can taste a sauce made with milk and butter (as well as chips, so to speak!) the Blood tests are always normal: I do not put the sauce in the lasagne either "red", use it to bind the ingredients in pancakes, sometimes in soups, so the amount of ingredients charged, in part, is really minimum. And since I happen to eat it rarely, I prefer to do it right!
is to be added that cholesterol is a defense organization: its levels in the blood can rise even if the power is correct, based on vegetables and fish, for example, but little sleep, you smoke, you work hard, practically under stressful conditions that require antioxidants to counteract the action of free radicals. But it would be too long to make a speech here.

Back to our white sauce, a sauce of "mothers" for excellence, in virtue of which gave rise to variants. The authorship is attributed to
Louis de Bechamel (1630-1703), Marquis of Nointel, head waiter at the court of King Louis XIV. His figure is associated with the famous saying of S. Lopez: "I do not need to have founded an empire to pass to posterity, just to have invented a sauce: Bechamel look!" . In fact a similar preparation, namely the glue sauce, was already known and Renaissance Italy, it seems, was Catherine de 'Medici, grandson of Lorenzo the Magnificent and great gourmet, bring it to France when she married Henri d'Orleans. Moving, took with him his entourage of housekeepers, cooks, bakers, and this helped to spread many Tuscan dishes today that France, having improved and revived, claims as its own: the onion soup, duck with melangolo (canard à l'orange) , liver stuffed pancakes and omelettes, the giblets, spinach, peas, artichokes, etc.. To admit it, the same French chefs:

We must recognize that Italian cooks who came to France of Catherine de 'Medici at the time of her marriage to Henry II, were the origin of French cuisine, for items and condiments, new for us, which they brought and from which the cooks (La Varenne, De Masseliet, Valet, De La Chapelle, Carême, Escoffier) \u200b\u200bwill draw so well that it will soon outpace their initiators.

[Flammarion]

The cooks in the second half of the eighteenth century had known the taste of Italian cooking that Catherine de 'Medici had introduced to the French court.

[Antonin Carême]

Just the Florentines have reformed the antique French cooking of medieval tradition, dating back to them the modern French cuisine.

[Jean Orieux]

Ingredients and preparation:
500 ml of milk - 50g butter - 50g flour - pinch of nutmeg - salt and pepper
Melt the butter in a pan, add the flour and let cook for 2 minutes. Remove the roux from the heat and let it cool a little, pour in once you bring the milk to a boil in another pan. Put back on fire, return to a boil, season with salt, pepper and nutmeg and continue cooking sauce, and covered saucepan over medium heat for 8-10 minutes, stirring occasionally. The

roux, ie the mixture of butter and flour, may have varying degrees of cooking, depending on how the flour is toasted: obviously the color and flavor will be different and will give the sauce to enrich foods more or less sensitive: for example, the light roux (flour with a little toasted) fits well with the velvety, the roux to medium lasagna, crepes or to brown the roux to thicken a dark brown background.

Sources
For historical references: Caterina De 'Medici: the recipes of a queen Leo Codacci - Maria Pacini Fazzi Editore.
For the recipe: Altopalato , a center of gastronomic culture, street Ausonio 13, 20123 Milano - tel. 0258111000 - info@altopalato.it

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Curd three citrus

few months fiordizucca wrote a post about lemon curd Nelly who had prepared for her. As has always been one of those delicacies that has most delighted with my stay British, ever since I played and donated più e più volte con grande approvazione di chi la riceveva in dono, ma anche per mio stesso diletto, poiché ho sempre abbondato con le dosi affinché ne avanzasse almeno un vasetto.

Di seguito rosso fragola ne ha realizzato la versione all'arancia ; io, la scorsa settimana, in convalescenza e quindi un po' più libera dal lavoro, ho deciso di aggiungerci pure il lime, sebbene di lime biologici non ne abbia trovati...ma che mi importa? Fra tanti veleni che respiro, qualche anticrittogamico in più non farà tutto questo gran male :-)

L'effetto cromatico di yellow, orange and green was very pleasant to the sight of the whole and none has been lost grate the zest that separate identification of various suspended in the cream, especially the files.

Ingredients (for the amount shown) organic lemons: 2 files: 1 orange bio: 1 eggs: 3 sugar: 150 g butter : 100 g

Preparation In a saucepan dissolve the sugar do with the juice of citrus fruits, which, previously, that combines grated zest to the mixture. Add the butter and put on the fire in a water bath. While the butter melts, beat the eggs and join together with those passing through a sieve. Mix the ingredients until the cream thickens and clings to the wooden spoon. Towards in hot sterilized jars, Cap and invert. The consumption within a few days, keeping in the fridge.

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Theatre reopens 7

No more than a week after the disaster caused by a toxic (to details just read this post ), the Teatro 7 reopened to the public at large. Deus ex machina
the pleasant evening was just Paolo Marchi that brought those who wish to participate, to go away Civerchio with a gift and a smile, which bodes well for Rico Guarnieri and Maria Barbato to continue along a path taken by joy, helpfulness and great sacrifice.

I had heard so much about the seven Theatre, both as regards the restaurant for the courses, but I never had the opportunity to visit you. So a bit 'for the curiosity that characterizes me, a little' out of solidarity towards those who earns his living sweating, I wanted to drink too "to the new beginning."
Apart from the very successful evening, good wine and good food, of which reluctant restaurateur has already provided a list, I was pleased to meet again with Paul and meet people more or less known, first of all the mythical cow, with which we chased in more than one event, never us.
I traded even chat with Maria Barbato that I was a bit 'described the spirit of the place: I was positively impressed by the fact that the customers a bit 'grumpy or annoyed for a long wait can enter the kitchen, see how the dishes are prepared carefully, realizing that nothing is precooked and then, if you have desire, they can also put to cook! I must say that I wish I had all evening (with the excuse I'd wear my new brand also chef attire!), But the kitchen was too crowded! Mary also anticipated that I was born a new space where classes will be moved or where you can organize evenings with friends. Now I floated an idea for the achievement of which I have already set in motion ;-)

A special praise goes to the small brands that Brando, with the elegance of a true Maître and much to teach us adults, entertained and cared for with meticulous care, the patrons of the restaurant when you ... says that the class is not water! To see him, so much fun (the dad had to drag him away by force!), It would auspicable that the exploitation of child labor was such that all the children!

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A journey of places, tastes and soul

I am a bit 'jealous of this thing, a lot jealous. I also would like to start May 27 with Michele Marziani and Stefano Rossini aboard their pilot di 5,90 metri che li porterà a risalire il Grande Fiume , dal suo delta fino a Cremona, toccando le province di Ferrara, Rovigo, Mantova, Reggio Emilia, Parma e Piacenza.

Immagino undici giorni di tranquillità che tanto mi servirebbero per dimenticare questa mia città adottiva in cui vivere è sempre più difficile. L'acqua che lambisce la barca, la Natura nel suo pieno rigoglio, i suoni del fiume. E poi la scoperta di ciò che rimane della cultura fluviale padana, tra i volti della gente, nei gesti antichi, nelle ricette tramandate di generazione in generazione, nel calore che ti sa dare un buon bicchiere di vino.

Every day the stories of two landlubbers will appear in various web spaces : the notes Michele the Stefano notebook, the journal of fisheries and Blog Random , l ' Pizzighettone cultural association that has allowed, providing the boat, this interesting project. Moreover, from material collected, Michele will draw the inspiration to write a book to be published by Guido Tommasi, while shots of Stephen will be reflected in some newspapers and magazines.

Good luck Michael, your journey in this, certainly for inner growth, we are close with the heart, the rest will live through your words.

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Maccaroni of bread with pesto

"Maccari hast caused me to you ... and I the Great," is the famous phrase that Alberto Sordi, in the Nando Moriconi, starred in An American in Rome of Steno, as he prepares to devour a hearty plate of spaghetti.
Far from being mere farce, the film is rather the mirror of Italy after the war, so fascinated by the people who had liberated, by bribing with food that was not and the illusion of wealth. Nando embodies the typical pro-American that, naively, it loses its identity, embracing in all respects the culture and then overseas to find the home in front of the most typical Italian dish.

I macaroni that I propose I have nothing to do with those dell'Albertone national, but they are part of the Ligurian cuisine, where, alongside the most famous and trofie trenette , vie for the inseparable association with potatoes, green beans and fragrant pesto.

Ingredients (for 4 / 6) flour: 200 g breadcrumbs : 200 g egg : 1 warm water: 2 dl beans: 150 g potato : 1 pesto: 3 / 4 tablespoons salt For the pesto In my recipe I will devote a separate chapter. Good or bad we all know make a good pesto, then sbizzarritevi as you like, but please, DO NOT USE garlic cooked as I read somewhere on the web: the sacrilegious act, I believe, to ruin a sauce itself ... rather exquisite, if you can not stand it, elimintelo, but be aware that deprives you of so many benefits!		Preparation I add bread crumbs (I always scratch by me!), Flour and salt and make the fountain, I place the egg in the center and begin to knead, adding water little by little. Let rest for 30 '. Meanwhile, cut green beans and potatoes into small diamonds (pictured above). Li blanched in salted water for about ten minutes, after which step in cold water. Spread the dough with the pasta machine or rolling pin, as in this case, and cut with diamond wheel for ravioli. Add salt in boiling water and "throw" the dough. Meanwhile, in a nice big bowl, dissolve the pesto with a little 'cooking water, once cooked the pasta (just a few minutes are enough), poured it into the bowl and mix well, if necessary, add more pesto and cooking water. Finally, we join with green beans and potatoes and stir again. Servant in a platter garnished with fresh basil leaves and cheese (to taste).

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Dedicated to my father that day and filled the house of my roses mother for giving me life.

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mangiavamoCinquant'anni of Italian history between table and kitchen costume

I do not know what your relationship to reading, but it's common for me to buy books and then left untouched for long: flip through them quickly, maybe you start to read, then beside it on a shelf in the library and obviously when I open them now is the right time.

of Barzini's book I had seen the presentation in November at the Moroso space and I was immediately intrigued by the words of the author and the projection of old Caroselli that I have brought back in time, then, as usual , busy with other matters, I past of the mind and the book I bought just a month ago, but I literally "devoured"!

Stephen writes of his work: "This is not a cookbook, is not autobiography, nor even a historical essay and a search of manners. Or rather, it is all these things put together. ". First, the most salient episodes of his life, the author offers us the glimpse of half a century of Italian history, as the economy, politics and social transformation are marked by culinary fads and fashions that characterized the five decades considered: it starts from 'hard' years 50, which emphasizes the fear of the people against the specter of hunger and then move to the "fabulous" 60's, those of the economic boom that is reflected in the abundant pasta dishes and the introduction of hitherto inaccessible . It continues with "subversives" and the '70s with the advent of alternative food systems as opposed to food "symbol and emblem of the affluent society" . You get to the "unnecessary" 80 years, marked by a certain loss of food, the contrast between the physical and muscular supertonici of actors and supermodels, and the bellies of the political class. It ends with the '90s, with its trials, with the novelty of ethnic cuisines and the rediscovery of the healthy, natural, to complete a cycle that began nearly half a century before, thanks to new interpretations of many foods "poor", of which there are now no longer ashamed. In this analysis socioantropologica intersect perfectly scenes regarding the family in which the author, although I missed the first decade and a bit more, I have fully recovered, including the fact that single-issue ordering dishes in restaurants and gullible enough! And more than catapult nostalgically in the past, I laughed because of its ironic mockery of a bizarre "as we were" and the banning of certain dishes fortunately fallen into oblivion; but I also moved and excited to find places, songs, advertising. A
those passages of life, recounted in a way that makes you forget that sliding stop reading, my family probably has as much standardized: there have been well on my trips to the coast of Latium with the ubiquitous rice salad ( with sausages and pickles that I hated!), months in the mountains with his grandparents in the farm animals and garden plants, the penne alla vodka of my twenty years (for me have been postponed for a decade!), the linguine with salmon, shrimp cocktail and rocket anywhere!
The recipes are at the end of each chapter, described, inter alia, in person, a technique that I particularly like and that time I adopted in my area (and which, I noticed, is becoming increasingly popular among bloggers!). To characterize each decade and even household items that have revolutionized the lives of Italians or have been stored in the drawers of memory, and so many other famous spots and five films chosen as icons of all times ("Poor but beautiful," "The Easy Life" "La grande bouffe", "The Saturday Night Fever," "Back to the Future"), as well as many film references that fill every page.
In the book there are some other moments that I especially appreciated the extreme and disconcerting sincerity Stefania, for example, when told of stealing in times of need and also was discovered to be or to have tried, as a child, an almost sadistic pleasure, but not hypocritical, in the neck to pull the birds he was accustomed to that natural cycle of the food chain (in full view that I share).
And, finally, words that perhaps best describes his approach to cooking ... which is also mine:

not only what was cooked to be exceptional, not only does its flavors to be surprising, were mainly the grace and ease with which those dishes were offered, to be special: the kitchen of Emma he had the soul, the same warm and precious blood of his lady and mistress. Among the many gifts that this remarkable woman has given me is the certainty that the board is certainly tastes and flavors, but without harmony and even the extraordinary generosity of the dishes is unsalted. So we ate

: fifty years of Italian history between food and costume - Stefania Barzini Aphel - Gambero Rosso Editore - € 18.00

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Info: The five colors of life

Recent studies have reinforced an ancient wisdom that eating qualcosa di crudo, vivo e colorato prima di ogni pasto aiuterebbe i bambini a non sviluppare allergie, a "curarle" nel caso in cui siano già comparse, a contrastare molte malattie e a rallentare i processi di invecchiamento. In questo caso non ho proposto qualcosa di crudo e si sa che ortaggi e frutti cotti perdono sali minerali e soprattutto vitamine, molte delle quali sono termolabili. Volevo solo ricordare che in natura ogni colore è importante e che, nella dieta giornaliera, bisognerebbe introdurre cinque razioni di frutta e verdura, variando i gruppi colorati perché ciascuno è caratterizzato da sostanze chiamate phytochemicals che non hanno funzione nutritiva, ma form a protective shield for the body.
The tone yellow / orange is conferred by carotenoids, precursors of vitamin A, important for vision and for healthy skin and mucous membranes and are powerful antioxidants. Unlike vitamin A, which is of animal origin and can lead to hypervitaminosis processes accumulate in the liver, excess carotenes are eliminated, however, in the urine.

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Orange Cream Girl Geek Dinners Italy

A Geek is a passionate woman technology,
in particular the Internet and new media.
is not necessarily a technician. I would

mai potuto mancare un evento così speciale: da
parecchi anni ormai (mi vien da dire "chi me lo ha fatto fare?"
:-)) mi occupo di roba noiosa che ha a che fare con Internet, reti geografiche,
wi-fi, broadband, router Cisco, Linux, web e quant'altro. Alle riunioni di tecnici
ero abituata da tempo, ma gira che ti rigira mi ritrovavo sempre in uno sparuto
gruppo di donne. Devo dire che mi sono sempre divertita tanto, mi sono spesso
sentita supercoccolata dai colleghi uomini, perché unica donna ai corsi
tecnici frequentati e non ho mai sofferto di sensi di inferiorità nei
loro confronti, ma la cosa che mi lascia perplessa è that in Italy women involved in computer science or otherwise, are very few compared to many European countries and USA. I thought that the opportunity offered by the staff of Excite and Dada.net was unique and irreplaceable.

the location chosen for the first meeting of the Italian Geek Girls was the 'EDA near Piola. I do not work so far and I arrived very early appointment: I am greeted by Amanda Lorenzani , exquisitely organized the event, and I intrufulo in a conversation in English between Deirdre Straughan (which following advice to all of us to never be satisfied!), Angelo, and Bernard, boys staff of Excite, which flows immediately after the arrival of Red Sara, in conversation with Italian nuances of German, British and Roman.

Sara's blog a few days before I met him, reading some comments here and there: I discovered a lovely girl with the desire to know as many people as possible and in fact the whole evening was entertained from table to table to distribute business cards fabulous flickr . By then I feel surprised by a call girl and discovers that it is peppermint and thank for being present because, having no photographic reference, I would never have known. Among some familiar faces I encounter in the Milan area Nicole, wife of president of the Italian section of FSF, I know for obvious reasons, and met other dinners geek and nerd : - ) We

tagged with various adhesives prepared ad hoc and then begin to eat. In addition to Nicole, San Francisco American, I find myself at a table with many Italians, a Austric and Tara, NYC American who speaks perfect Italian, impegnata in un interessante progetto per il salvataggio
delle password. Si discute di algoritmi, musica lirica e di quanto siano divertenti
gli italiani per gli stranieri :-)

Ad un certo punto della cena mi vedo sbucare la cuoca e urlo:
Giovanna! ,
realizzando così perché avevo tanto gradito il tortino ai carciofi
e la pasta alla Norma! Mi ha fatto un enorme piacere rivederla dopo tanto tempo
anche se ho potuto scambiare con lei solo poche parole.

La serata è proseguita con il dolce e le foto di alcune
ragazze (tra cui io :-)) che hanno indossato la maglietta degli sponsor.

[Per gentile concessione di Angelo Ovidi, Excite]

The only regret was not being able to talk to most, perhaps a standing buffet would have allowed a greater exchange of views, but hopefully this is not the only meeting of its kind.

Among other things, reading around in various accounts of the evening, I was pleasantly surprised by the words of Luke Sartoni , because they are a little 'things that I think, but such a man is always a certain effect.

... At some point, I was turned on the light bulb. I understand the difference between geek geek women and men: the men show their geek status making embarrassing jokes (many in a row make a pentium microprocessione), they tell about their uselessness new motherboard, they laugh at nothing and normally wear stupid shirts.

geek girls have plans, based non-profit organizations, invent new creative uses for LEGO bricks, lead companies and know exactly what they're doing.

This has been my dominant impression and that is why I am increasingly convinced that we need fewer men of power and we need more women in Parliament, the Government and the focal points of the system. I have no idea if the shares rose may be a valuable stimulus to this goal, but if just need a little ', it would just groped this way ...

Pain Of Hollywood Wax

* Thinly sliced \u200b\u200bgrilled pumpkin

Preparation from skins and seeds from the pumpkin and cut the flesh into slices 3 mm high. I grill on a cast iron plate taking care not to burn too much (when they are cooked on the coals in the mountains). Cut the bacon into strips and brown in a pan with the rosemary. Chopped pistachio nuts with a knife. Dispongo nei piatti da portata la zucca, lo speck e la granella di pistacchi. Aggiusto di sale, pepe e olio. Profumo con qualche goccia di aceto balsamico tradizionale.

Ingredienti: per 4 zucca: 600 g speck: 140 g pistacchi di Bronte: 50 g rosmarino olio extravergine di oliva aceto balsamico tradizionale di Modena sale e pepe Idee Piatto fast, which can also be prepared a day earlier, can be served as a side dish, but given the mix of ingredients is a good dish if you do not want to make too much or an appetizer, served with a Franciacorta.

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Cooking in the heart

When we do something to put his heart perceive others, ourselves, we gain great satisfaction and everything seems to get better. I, on the side of those who listened, who pointed out to learn as much as possible, I understood how much love Terry Sarcina School Altopalato puts not only in the culinary arts but also in the difficult role of the teacher.

Assisted master Italo-chef Calamaro, who patiently showed us many secrets, were seven classes in which, with the elegance of a Vestal, Terry sent a dozen of his fans know, his warmth, his passion. From the main sauces, pasta with eggs, from fish to meat, vegetables and eggs without forgetting the desserts, my classic cookery course ended yesterday with the eighth lesson that students did not see us behind the stove, but sitting comfortably around at a table left by the old grandfather to Tony Sarcina who discussed etiquette and pairing food and wine.
Lots of valuable information that, for a formal dinner, make a difference: councils not to make guests feel uncomfortable, tricks chicchissimi to serve a wine that we did not amount to time, savoir faire in responding to a guest who wants to drink wine rather than another and so on. And there have been indications techniques: methods and champenoise charmant, suitable areas for different types of wine, serving temperature, glassware, matches. We tasted
a white, Chardonnay Hofstatter of 2004, a red, Brunello di Montalcino 1998 Andrea constants and a sweet pink champagne, which unfortunately can not remember his name, led by the student younger.
The affability of the owners has also provided accompaniment, masterfully prepared by Terry: witches, a chicken and vegetable pie, a quiche with eggs, spinach, bacon and cheese and a chocolate parfait. Finally, the

diplomino that is indeed a great pleasure and not because I feel like a chef tube, but because I believe I have learned a lot, that I enjoyed it, forgetting the bad moods and stress of the city.
With all sincerity I say then that was one of the few courses attended that I was not disappointed: I have often invested money expecting, according to the proposed program, the proper response to notice of the inadequacy of this course. This time it was not so: every expectation was met in full and maybe even more so that I'm not going to delay the course of the autumn haute cuisine ... and then do it now! :-)

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Pizzoccheri squash and legumes comments

Sometimes mi capita di tornare a casa infreddolita perché, nonostante
il passato inverno temperato, lavoro in un seminterrato umido, dove si respira
un'aria malsana e dove i riscaldamenti fungono solo da ornamento: anzi quest'anno
il gasolio è terminato a fine gennaio e non è stato fatto alcun
rifornimento. Non mi resta che scaldarmi con il cibo: minestre, zuppe, creme
e vellutate sono perfette per innalzare subito la temperatura corporea e, inoltre,
si possono realizzare gustosi accostamenti con rimasugli di ortaggi, legumi
e cereali che, da un punto di vista nutrizionale, forniscono molti elementi
di cui abbiamo bisogno senza appesantirci troppo.

Preparation The day before, soak the chickpeas then I cook in a pressure cooker for an hour and a half from the whistle with celery and bay leaf; after I leave them in their cooking water. Meanwhile clean the pumpkin and cut into cubes, slice the onion and let brown in oil with pumpkin. Sprinkle with two tablespoons of filtered water from the chickpeas and I cook for a quarter of an hour. Add more water the chickpeas that I kept the heat, bring to a boil, adjust salt and join pizzoccheri. Apart I brown the bacon cut into strips with the sage (fresh or dried). Five minutes before the end of cooking pasta, add chickpeas and peas. Towards in the bowl, I add the bacon and sage, stir it and end with a thread of olive oil and pepper.

Ingredients: 4 pizzoccheri: 160 g pumpkin : 200 g peas : 80 g chick peas, 120 g golden onion: 1 large bacon: a thick slice celery, bay leaves, sage oil, salt and pepper Tips to prevent the shaking of dried chickpeas, I happen to use those in the tetra Bonduelle steamed or those of Valfrutta . In this case I miss the cooking water to replace it with a light vegetable stock (water and vegetables). For the peas, when they are not in season, opt for frozen ones. For a lighter version, delete la pancetta e sbriciolare salvia secca direttamente nella zuppiera.

Tasco Space Station 114x500mm Telescope

Cioci Azteca

In qualche commento Sandra ,
lamentandosi della solita, melensa visione dei budini
zucchini , ha reclamato a gran voce un post salato. Beh, in realtà
non sto cucinando moltissimo in questo periodo: la sera torno a casa sempre
più tardi e stanchissima e, a parte qualche gustosa zuppa, mi rifugio
in veloci piatti surgelati...niente 4 salti in padella però...lasagne
e preparazioni della mamma, quali coccole necessarie per sopravvivere alla malinconia
di Roma e della mia famiglia, particularly acute at the moment.

As I said in my previous post, another food that can restore your spirit is chocolate: no matter whether in solid, liquid or cream, but must be of excellent quality. I love the dark, usually concato and I do not dislike the white milk that I loved as a child, I loved the Nutella , still crazy for chocolates, Gianduiotti , Perugina Baci, Ferrero Rocher and Pocket Coffee , and rarely buy them because I do not Contain ... I eat one after another!

Chocolate is a different story: in these days of rain, much like the hot and still does not rest at night, the fragrant velvety comfort for the hardships and discontent of the day. I tried to Modica Stefano of Inari (many thanks again!) Has kindly sent me some time ago along with other tasty little things which I will speak slowly. What can I say? That is probably the most delicious chocolate I have ever tasted! Stephen advised me to use 250 ml per bag of cocoa. I followed his advice, and initially it seemed too much milk, ma pian piano, come per magia, si è
addensata moltissimo tanto da sembrare, come vedete, quasi un budino. Ovviamente
se la consistenza vi pare eccessiva basta aggiungere latte: io, che non lo bevo
da tanto, stavolta ho fatto uno strappo alla regola e, siccome quando si fa
qualcosa è giusto farla bene, ho scelto il latte intero :-)

Vi ho aggiunto anche mezzo cucchiaino di zenzero, una delle mie spezie preferite,
e il risultato è stato sorprendente.

La preparazione inviatami da Stefano è costituita da cacao puro al 100%,
zucchero, amido di mais e aromi naturali. È prodotto dalla Antica
Dolceria Rizza di Modica e, a tal proposito, vi ricordo anche Ciok
si gira , l' Eurochocolate che si terrà nella bella
Sicilia dal 17 al 25 marzo...peccato sia così lontano!

Craft For Preschoolers On Moses Birth

CHOCOLATE sCALDAcuore

Ricco
di sostanze psicoattive, stimolanti e antidepressive, al cioccolato ho sempre
attribuito qualità magiche per quell'attitudine camaleontica di trasformarsi
da cibo seducente, afrodisiaco ed erotico al più innocente degli alimenti
sulle dita e le bocche dei bambini, adatto come pochi a scaldare il cuore.

E proprio in questo consiste l'iniziativa promossa da Confartigianato
Imprese Turin that during CioccolaTò organized a very special after dinner for the homeless in the city: the evening of 9 March, the master chocolatiers of Confartigianato will attend kindergarten Night of Turin to prepare and give to the needy a steaming cup of chocolate. A gesture of solidarity, a true moment of sweetness, a cuddle "scaldacuore" for those who probably do not even know what chocolate.

In the morning the same day will be held, however, the conference "The perfect hot chocolate ' to discuss what requirements must have this drink that can enchant enthusiasts and experts: many variations that make it sometimes dense, often creamy, but also unexpectedly spicy, incredibly fragrant, voluptuous, round, short days in a warm embrace more cool (not many this year, for my happiness :-)).

Here times and places of events, the tables that lend themselves to accommodate the homeless and the chocolate that made this initiative possible.