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* 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.

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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!