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Oh yes! I think it came in just now, I can not escape the constant requests to publish the pot in the past month has made my life more beautiful in some respects.

more beautiful because I had the satisfaction to show it to millions of Italians, more beautiful because despite not having won the test of a cook, has received many compliments, the more beautiful because it helped me to forge a friendship with my friend, beautiful as it was unexpected of rings "Mario", the more beautiful because since he stands in my kitchen, in my head my thoughts become clearer in the future about what will happen next is not immediately!

Viva viva viva pecorara the sea then!

A plate revisited, but with his classic character, a brilliant idea in a late summer evening out on my balcony, a beautiful landscape and two friends who exchange ideas, then a call for the test of the cook, a 'experience beautiful, a "two days" in the eternal city full of excitement for the next day!

In rehearsal studios test of the cook, after the broadcast technicians were busy tidying up the studio when we see them as they approach the scent of our pecorara sea becomes more insistent, it turned out that everyone with a fork in hand teased our rings from the pan, they looked like say ... "but" ... well done 'Abruzzo sti! Enjoy it and take a look here

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yaaaaaa see!

Pecorara sea

Recipe Doctor Mario and Francesco Cinapri

Ingredients for 4 people: 400 gr. rings, 1 eggplant, 1 zucchini, 1 green pepper, red pepper, 5 / 6 small tomatoes, 1 sepia to 150/200 gr., about 10 mussels, 1 glass of white wine, 150

gr. of sheep ricotta, extra virgin olive oil, garlic, parsley, salt and pepper to taste

Fry in oil in a frying pan ex. see a hint of pepper, a clove of garlic and 2 sprigs of parsley leaves private. Cut the cuttlefish into strips, add it to the mixture, after a couple of

minutes to blend with the white wine to go for a few minutes, cut into cubes half zucchini, eggplant half and half red pepper, combine everything in a pan , to go without too dry vegetables for

them stay crispy. Combine the cherry tomatoes without making them too dry, add the pasta previously cooked in salted water and the mussels will open and release their water.

Whisk and Serve, grate the cheese salt and grind some black pepper.

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brilliant idea in my opinion taken by the shrimp. In a broadcast Rugiati Simone, actually more than a year I had promised myself to try and make it really was a small revelation, moreover, the preparation as cooking is simple, just place the jar (with sealing ) cod fillets or fish that can be cooked with only water and heat and aggungere herbs and seasonings to taste, not too much to not lose the flavor the fish within it will create an explosion of flavors and smells that acconpagnerà a chilled white wine! Sublime!

Excellent as tasty appetizer portion even in small jars! The eye wants its part always remember ...

See You! Franz

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Magazine, work, attempts at removal with the office, attempts to choose a picture for my house (Last week I touched on the purchase of a framework that does not tell you how much it cost ...) all contribute to keep myself physically away from cooked and only physically but because his heart is always nearby to my passion.
Today I found time to post 4 variations of language, spurred by a wave of enthusiasm that a person gave me coming into my office and chatting pleasantly.
I had the honor of being a bit with Niko Romito Restaurant Royal Rivisondoli I mentioned here, and to exchange ideas with him, telling
of its new proposal for dessert, which we discuss in the next CMAG numbers , I anticipated many things about its projects, which I can tell you ... but coming back to us ... This post is
result of the 1st Meeting of the culinary anticipated in the previous post with my friend Mario. Result is quite pleasing to the palate at the sight
I have to say, cooking with someone who has your same unbridled passion is absolutely a pleasure to cook and while you are ideas, propose, put them into practice, you learn something!
the next round in the kitchen! On the order ...

SALAD 1 OF LANGUAGE, lemon drops SALT AND PEPPER
2 steak LANGUAGE IN SOUP MUSTARD
3 CARPACCIO LANGUAGE IN FRESH CUT
4 CUBIC LANGUAGE AND RED ONION COMPOTE TROPEA

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The pictures shown on this site belong to legitimate owners. Source: www.morenocedroni.it
When you can not take any photos because you are in the company and is not friendly, however when the situation and require local education and a certain style, then you find yourself writing a few hours later, your feelings because you do not want to miss any nuance of those 2 hours you have given great feeling, feeling that maybe a picture would have indelibly imprinted in a few months as he had done before in the case of the dinner by Heinz Beck, but you did not and now here you are trying to not miss anything.

scenario is a typical winter, although we are on September 20, an early fall that I will not forget easily, in front of the room is a statue of the Madonna with her eyes looking to the south ( the Madonna of the fisherman) and his left a long beach, and then the sea, which makes you feel up to the threshold of the door of the restaurant's noise and smell. We welcome
Moreno's wife, Mrs. Mariella, check our reservation, we do leave their jackets and accompanies us to the table, the first impression is .... "sea" !
clean, white, white, young waiters and dresses strictly in white, the chairs do not like, I'm not too comfortable, but I assure you that after a minute my exact thought was no longer on them and we wonder whether we like champagne waiting for us bring the menu and wine list, do not take it because after 10 minutes to reach our bottle of Krug Grand Cuvee, a unique champagne, check the label, but no taste, I'm not the expert, Rod is giving its ok, it soon in our glasses, waiting for the 4 Our menu is traditional wristband before our eyes. Menu
tradition but are preceded by an "aroused & Sushi" is just that without the h, ie the infamous aroused Moreno Cedroni accompanied by American solid, and I do not think I've ever eaten something similarly good in my life, or rather, do not think I've ever eaten something so good in my life, I could not describe all the mini portions that we tasted and I will try to say the aroused What amazed me about everything: a sword handle of 3cm x 3 I put in my mouth while closing her eyes, and there, I had the vivid image in my mind: I must know the man who created this!
parties after this absolute explosion of novelty and excitement with our traditional menu, while the row krug away with only aroused, and we are only the beginning comes the second bottle of champagne, rose this time, that is with us for 4 courses. We in 4, 4 waiters come to each course that rest at the same time the plates to each of us, and one of them explains the contents.
The evening light, the conversation the same ... friendly, smiles are on our mouths all the time, we throw up an absurd comparison, the ones we like best so far? Heinz Beck Cedroni or Moreno?
I have my own opinion, but I want to wait until the end of the tasting. The flow rates have been going on and each of them offers something different from the one before. An accompanying
Sauvignon in the final part of the dinner, at which point I decided Cedroni on Beck! We the end, the waiter standing in front of a small printing a map of the world and 4 different parts of the world at the Tropic of Cancer rests a praline because it combines the elements of each specific place, I will never cease to thank Moreno Cedroni for this thing, coffee, tiramisu and bread the day before, a sweet wine "Piccolit vineyards Zamò" absolutely sublime.
are lost, no, it's already finished, I want weight reduction, I will not stand up, we are here, the library that I have before my eyes makes me feel at home, I'm fine here ...
is at that point that I spend a little man with a colored band on his head, is Moreno Cedroni that came out of the kitchen, here, now what do I do? Meanwhile, we got up to gain the release, when "Good evening, thanks and goodbye" I can not resist detachment from others and I am going to Cedroni Moreno: Moreno , good evening, I can do my warmest congratulations, shake his hand, smiles at me I thank you, I thank him, thank him for giving me unique sensations that only an artist can give!
We go out, no wind, a gale, but it does not sweep away my happiness, the happiness you give more background of my culinary knowledge.
'll come back to him, was like trying to come to a work of art, which until recently had seen only in books.


This is in the detail which ones we tasted:

2000 - Sushi & Susci .... Norway lobster, swordfish, tuna and eel 2003 - Travel around a wing 1998 - flakes of salt cod in the house, pate black olives and crispy rice 1996 - tuna belly pork with potatoes and green beans 2002 - The tin of fish, taste Simmenthal 1984 - Senigallia Fish Soup with Crab and testola 2003 - dumplings with seafood sauce garlic, olive oil, and chili 2002 - morsels of turbot with fried zucchini sauce and pickles 2006 - Magnum chocolate 2003 - Tiramisu with the bread the day before 2007 - Tropic Cancer

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now my visit ciaomariochecucinostasera "are more and more often!
But the situation is to explain, otherwise it is not very clear ... then ... I have
office above a bar, bar owner to be my friend Mario (the friend who knows where I'm going to try cooking with the chef), since we do tests to go and test kitchen cook, every time I go below that bar to say "ciaomariochecucinostasera" and he always give me creative ideas!
Last night for example I decided to cook what I had at home doing absolutely spending, and it was enough just to take No. 1 pepper the modest sum Sautee of 0.56 € for this simple but delicious dish!
Idea of \u200b\u200bMario, who suggested I do the chicken "to fressora" rather than the oven!
The procedure is simple, EVO oil in a frying pan, 2 heads of garlic and sprig of rosemary, fry a bit and then put the chicken, just formed a crust on the skin and not just gold, salt, pepper and add 1 glass of white wine along with the juices of the chicken skin and fat will form a sauce sublime, as soon as the wine starts to evaporate, knock peppers cut into strips, 2 cherry tomatoes and some black olives!
The result you see in the picture!
you soon! Franz

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I can not omit one thing, would not be fair, this magnificent dish that is apparently an ordinary pasta with shrimp, a designer and has a story!
The creator: Mario (honor him) a dear friend with whom I recently shared the joys of the kitchen that is since the editor in chief of the Trial of the Cook RaiUno, one day I wrote an email inviting me after seeing my blog to participate in the program, so
before the test on 4 September in Rome, down with the trials in the kitchen! We will
me and him and we came up with a plate (not this one) totally new, something that was not in the kitchen so far never been achieved, but to publish it only after it was broadcast. Meanwhile, enjoy these rigatoni with shrimp that were sublime!
If you want to know why they are so special, or if you want to know the secret ... write me and I'll tell you! Mario and I will do 2 lessons a month to cook together, cook and all that you see it here ... curious? See you soon then ...
Kisses! Franz

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Next ... raise your hand if, after seeing these pictures, I blame for my absence on the kitchen ... ahead! ;)
I needed of everything you see, I needed to go around dressed only in a wasp costume and sunglasses. I spent wonderful days in a nation whose people had decided to give a second chance, given that the first had been a disaster! Perhaps having changed the way we see it over 4 years ago, much has changed and this year we have been around for Croatia with two boats, we visited places that "no boat" would have been impossible to see and enjoy!
Trogir, Split, Sibenik, Kakan, Krka waterfalls, a tour rather than a short vacation and then ... fish fish fish, prawns, squid, sea bass, grilled whole (highly recommend, not recommend or better Croatian cooking and seasoning). Obviously I can not put everything, but believe me it was a real show!
See you! F

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When you're on the fish counter in front of a tuna (practically impossible) you can not resist ... Last night some interpretation of this fantastic fish!

a tuna in pork: Wrap the roll as a kind of Slices of tuna with a slice of ham and a tie with kitchen string, 2 minutes in a baking pan so that violent outside forms a crust and into the sublime tuna is raw!

2 Tuna with sesame seeds: Pass Slices of tuna in one egg white and then immediately into a bowl filled with sesame seeds, this time in a pan over very low heat for 30 seconds so that the seeds of sesame seeds start to pop and tuna (very important) do not overcook.

3 Tartarre Tuna: simply chopped fresh tuna to tartarre!

To dress all these beautiful variations of tuna, I made an oil flavored with rosemary, thyme and bay leaf as you can see from the photos! See You

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When you want something strong, there is nothing and no one able to stop us from him! I am not speaking of the dinner by Heinz Beck, I'm talking about something bigger, I speak of the desire to be part of a world that fascinates you, which whisks you away, though part of it by supporting actor for me is an unexpected success!
almost a year now, to be there when you cook, the way I think the cuisine has become far better than trying to understand all aspects that are hidden behind a recipe, behind a simple evening at dinner, after a bottle of wine chosen with care! Thought related to what has been a unforgettable weekend in the company of great friends!
Maybe you need more than the culinary aspect of this post, and I'm here to tell, despite what my flying has been the residence "old mail" 5 star deluxe hotel where you can maybe take a look here and from the photos posted above! For those who do not know, but I think I was the only in Italy not to know, if you want to go "La Pergola" you wear a jacket! categorically! even though checkered Scottish, though in a suit!
We were on the terrace, for reasons of booking (the waiting list for a couple of months) but inside it was still spectacular! I was not disappointed how different people speculated prior to this experience, anything, I was pleasantly surprised by the "little formality" (jacket side) of the staff, who unlike many other restaurants "in" put you at ease!
I could not (or rather I preferred not to do so) to capture images of dishes that taste but in the last bars of the dinner, after a bottle of Bellavista Gran Couveè 2004, Sauvignon 2006, Faro 2005 (Sicily) and Finally, after a riesling of 98, alcohol was a bit fooled us and we did some shots of the great desserts and "andrea" with the cheese trolley (as you can see above)!
Heinz Beck came to us table and exchanged a few jokes with us! is very approachable, and takes a little intimidating to speak to him privately, because until then you have been accustomed to see him on TV ...! Also place the 9-course tasting menu and wines that have accompanied it, hoping to bring a bit of emotion I've felt Saturday night!
I hope everyone is passionate about cooking such an experience!
Ps of the photos, of course, are not those of my recipes as I told you it was almost impossible to photograph!
See you ... Franz

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First, I want to know why, nobody came to my house telling me how good were the cherry tomatoes in the oven! Why? I'm definitely a resource that can be used in any way, as an aperitif before dinner, during, after ... crazy!
Really guys, I had to wait too long to find out!
... Then we go on, last night I dined alone and simply tried to "introduce" a dish seem obvious, but infinitely good. However, what really makes a difference is the detail, such as potatoes, cut vertically baked remain thin and crispy, the chopped pepper and rosemary oil which soak the chicken before putting it in the oven and place on top of each tomato before baking.
The detail and presentation are two key issues on my table!

Recipe:
Finely chop rosemary, extra virgin olive oil, peppercorns and salt, when you reach the ideal consistency, dip your hands the rendered chicken dell'intingolo.
Cut tomatoes in half and place a pinch of wrought cut the potatoes into the landscape, after they have been oiled, salted and "rosemary bake everything for 25 minutes in a convection oven. After removing from the oven time, wrap them with two thin slices of bacon Colonnade, will not serve put them in the oven because the heat will melt when baked slowly melt the fat. Serve and serve!
One question, you can simply call this dish "chicken with baked potatoes"?
See you! Franz

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Well ... we got to the first recipe in the new house! I finally (as mentioned several times in previous posts) a kitchen all to myself, and I have even a dietrocucina, you know those places that you solve life? ... well, I have it!

Yesterday I finished early in the office and entering a shop, I saw some beautiful eggplants, and without thinking twice I got them. I already had everything, lacking only the eggplant so I said Parmigiana you? Parmigiana not?
The answer to my question you can see in the picture.
Uncertain whether or not to post it presentability of the dish, I opted for the yes! In fact you can not imagine how much good food and no place because "graphically" the flat is not nice! Anyway ... good! ... ... cabbage! seemed that my father did, in fact, better!
I am better than him, not my mother, however, that whatever is, is at the top!
See you! Franz

Recipe:
Wash and cut into ½ cm thick slices eggplant, place them on absorbent kitchen paper, season with salt and let them dry out at least 1 hour. Meanwhile prepare the tomato sauce "I recommend a simple" than those with only a leaf of basil. When you see water droplets on the eggplant, dry and then proceed in the flour (I was just so full that I did with that, it worked the same). Step following: seed oil is hot and a little at a time, fry the eggplant; important paper towels after having fries, you're careful not to leave too greasy. At this point you're done, take your pan and proceed as follows: tomato sauce, eggplant, tomato sauce, parmesan and plenty of mozzarella, tomato sauce, eggplant, tomato sauce and mozzarella cheese in abundance, tomato sauce, eggplant, tomato sauce and mozzarella cheese in abundance. Bake 20/25 minutes at 180 degrees. A tip-baked, let it stand 15-20 minutes so that it stops a bit, otherwise you will break into pieces sporzionandole 1000. Bon Apet

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This is one of those projects that lead me to feel a bit farther to cook, but I love him, he is my son and I can not ignore it, also because it is born muted when nothing was speaking specifically in Abruzzo food and wine, and today in many, many know him.
I recommend you give it a pastry virtual here because there is also a section devoted to "we" foodblogger, or ... any number will be reviewed on a blog of my choice! Go forth then ...
This month: fiordizucca! last issue: Brussels sprouts! Indeed, I take in this post, to thank them publicly for their diaponibilità! Thanks girls! and put me among the preferitiiiiiiiii I still do not have that unfortunate quote! :) See
Youuuuu! F