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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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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!

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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.

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The icy and haughty queen of tea

"Tea is a P'u-erh, a native of Yunnan province in the far south west of China. [...] It belongs to the category of white tea is even snow-white and similar to the glass of one of the flowers I most like the lotus flower. It has a very delicate aroma and a mild taste. "

Only a statement that maybe you will have the taste of the controversy. I know very well P'u-erh, is one of my favorites, pretty much all I drink almost days and is anything but white belongs to the fermented tea and red .. @ Elisa Elisa

not exchanged more thoughts for some time now, I recalled not having had more esteem, or affection, for each other: this is what gives the flavor of the controversy to your clarification. However, as the P'u-Erh, I'm grateful for giving us your personal opinion but I do not normally invent false information. Sorry to disappoint you but the source that I follow and highly reliable, as far as I'm concerned. This is the text of John Blofeld's book titled tea, Edizioni Mediterranee. However, I am sorry to have to point out, this was not the most significant aspect of the post.

Acilia, you can remember that is you want and how you interpret my words are always just what you think. For that which concerns the tea is NOT a My personal opinion: you're referring to a single source, let me see more of that since I tried this tea (several years ago), I documented the features, just because `I really like. And most are not colorblind: the tea infusion in white or yellow color and never reach the leaves of a tea is fermented completely different from the fermentation process have not suffered. I'm not disappointed for your denial, the rest of my opinion that it is not invented as I never thought that they are yours. But 'you can' go wrong, or a source can not be like trust, which perhaps in your pride will never admit, and above all do not ever give me reason. This tea had also spoken fiordizucca (such as red tea of \u200b\u200bcourse), probably for you she is more 'credible to me. For the rest, I know that your post was not aimed at tea, but I'm not a hypocrite. I made you congratulations on graduating and I do not think anything will be imported, so now what should I say? Elisa Elisa

@ Those who know me well know that I have little to do with pride. For the rest, because you're at my house, I'd like you neglected to make any further comments unnecessarily controversial and offensive. We kindly ask you to turn off. And to leave out other people who are not covered in this issue. You're right.

If I'd known as I know now, I would have saved a lot 'of pain. As for the rest, perhaps you first escapes the concept of blogs, far from being a private home, as public open to all. Of course always free to delete them. Second, I do not think at all that it has appointed, wounding one person that I admire. I hope that Rome will open up a bit 'mind