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But you have a clue what I would try to taste this cod?

No, I do not think, "until he proves you do not know ...!" Perhaps

(probabilmete [certainly]) the last post of 2009, being at December 28, but with a great desire to do, to cook, photograph ...

few weeks I expect a trip in the UK and hope to report on my culinary feelings with my words and my photographs.

Meanwhile: The Cod as I do, is nothing but thread cod desalted (well for 5 days) pretty well settled well on a grill, grilled ; then seasoned with chopped garlic, parsley, extra virgin olive oil and red pepper (butterfly), fried and crumbled (no salt, no pepper) ... a wonder!

photos for the first time might not do justice to the goodness of the dish, but any way if you trust me ...

Can be served hot, cold, but also makes his "terrible figure"

See you

F.

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Merry Christmas 2009

Happy Birthday Merry Christmas and a Happy New Year to All!

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Truffles Coffee

Ideal for those who love me like the aroma of coffee! We carry the complete recipe, I halved the dose and I got about 14 truffles.

Ingredients

• 150 gr. dark chocolate chopped
  
• 100 gr. Milk chocolate chopped
  
• 1 tablespoon instant coffee
• 100 ml. liquid cream
• 25 gr. butter
• flakes taste of chocolate (or cocoa powder if you prefer)
  

Bring to a boil in a saucepan with the cream, instant coffee and butter, remove from heat and add the chopped chocolate, let it sit for a few minutes and then stir with a wooden spoon by melting the chocolate completely. Pour the mixture into a bowl and place in refrigerator to harden. When the mixture is ready remove it from the fridge, with the help of a spoon formed into balls the size you want and place it on a sheet of parchment paper. Then pass them in the chocolate shavings, if you'd put them in paper cups. Keep truffles refrigerated until ready to serve.

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Canestrelli

What do these canestrelli smell good!
I used a mold cutters that I already had, not just as the original but that's okay. For the center hole instead, I used the apple corer tool.

Ingredients

• 150 gr. flour
• 100 gr. butter 1 egg yolk
• 60 gr. sugar
• The zest of one lemon untreated (only the yellow part)
• 1 teaspoon of vanilla extract to taste
• icing sugar

Place in the flour sifted with vanilla, place the softened butter in the center pieces, sugar, egg yolk, lemon zest and work quickly with all hands as the pastry. Form a ball, wrap in plastic wrap and refrigerate for about 30 minutes. Roll out the dough with a rolling pin to a thickness of 1 / 2 cm., With Mould and cut out the biscuits with the apple corer (with a round mold or smaller) formed the central hole, continue until all the dough. Arrange the cookies well apart on a greased and floured baking sheet and bake in preheated oven at 180 degrees for about 10-12 minutes. Remove the cookies from the oven, gently detaching from the plate with a spatula and let cool on a wire rack. Then sprinkle with icing sugar.

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Mont Blanc White Chocolate Biscotti

This is the inside of the Mont Blanc

I love chestnuts, but before yesterday I had never eaten this cake. The preparation is a little long, but it is very good!

• Ingredients 1 kg of chestnuts
• 200-250 gr. about sugar
• 30 gr. cocoa
• 3 dl. milk
• 1 teaspoon of vanilla extract
• few tablespoons of rum (optional)
  
• whipped cream sweetened to taste
• chocolate chips (optional) or Marron Glace
  

Wash chestnuts, slit with a horizontal cut, place them in a pot covered with water and boil. Still warm, peel them and remove the skins to cover them also. Put the peeled chestnuts in a saucepan with the milk, vanilla and cook again, trying to crush them as much as possible with a wooden spoon. When the mixture begins to thicken add the sugar and cook. Remove the mixture from the heat and pass it to the mixer. Pick up the past in a bowl, add the sifted cocoa and rum to taste, stir well and let cool. Then move the mixture to the potato masher and then drop the noodles obtained on a platter, to form a sort of mound. Whip the cream with a pastry bag with star nozzle decorated the cake to taste garnish with chocolate chips or with marron glacé.

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I got the recipe encyclopedia of Italian cuisine. There are nuts in the recipe but I think it might be okay even hazelnuts.

Ingredients

• 140 gr. butter
• 115 gr. sugar cane
• 1 egg
• 250 gr. self raising flour (I used regular flour and 1 teaspoon of baking powder)
• 125 gr. white chocolate into small pieces
  
• 50 gr. walnuts
  
• a pinch of salt

In a bowl with a whisk, beat the softened butter and sugar until mixture is light and fluffy. Beat the egg in a separate bowl, add to the mixture gradually and mix well together. In another bowl sift the flour with a pinch of salt to the mixture and incorporate. Add the chocolate chips, walnuts are finely chopped and mixed everything well with a wooden spoon. With the help of a spoon or small heaps formed into balls and place them well apart on a baking sheet covered with parchment paper, bake cookies in a preheated oven at 180 degrees for 12 minutes until they are golden. Remove from the oven and let cookies cool on a wire rack.

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hundred and thirty days from that my fingers do not fly this white keyboard to publish or write something to make you read.

hundred and thirty why I was away from the kitchen.
hundred and thirty why I never wanted to stay away from kitchen.
hundred and thirty good reasons to go back to being what I was.
hundred and thirty time I have asked "why"? Many more than one hundred thirty-seven
the pains that I have kept silent. Many more than one hundred thirty-seven
the reasons why I think to wake up and smile did not price.
the one hundred and thirty times that I wanted to have again in my arms who are now no longer exists.
the one hundred and thirty times that I wanted to say "you are my life."

grow, understand, confront, close relationships, open new, cry, laugh, have fun, go on vacation, return changed, death, rebirth, losing a father even though he was your grandfather, so much has happened in one hundred thirty-seven days , I'm back, you want to recover what they are, even if my phone rang empty for three months, even if you have not received an answer to your mail to your messages, your regalatemi a smile because I will do the same with you.

arket C my eye among the people, where reports are true, where a breath, a caress, a smile will make you truly understand that I'm back ...

Photo: pork fillet with myrtle, mail me for the recipe, because this post that's okay, it was to live again ... ;-)

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One Sunday evening in early summer, a heat wave that has not stopped our willingness to do the cooking!

For those not so informed, from June 26 to July 5, taking place in Pescara the Mediterranean Games 2009 Pescara called , a real adrenaline rush for the city that has in recent days preceding the event aroused and animated as ever! The idea of \u200b\u200b
Cooking Show, was my dear friend and chef Luca Mastromattei , which suggested to me what he had in mind and together we have now prepared a submission to the Commission to design the games, all this happens in May, and June 28 last year, we are at work!
Actually, I'm not being a real chef, I made by the Board to Luke that was exceptional, because I thank him for giving me 100% involved in this wonderful initiative, carrying out in the hall with him, doing interviews with him and giving me so many merits attributed to him almost as many as !
must be honest though ... I did 300 clean squid and hence will not ever forgive him ;-) but it's an experience!
the end of the day, we cooked the rigatoni pasta with julienne of squid marinated in rum and cherry tomatoes datterini ( the photo you see here above) which she enjoyed, the only satisfaction was when Luke was out to do in the kitchen cooking show and I headed a couple of people while preparing the dish for 250 people ... there I am here ... heard a chef, although I'm not!
What about ... a truly indimendicabile, also because a few days after the event, call me today to say ... " France ... I saw you on TV " .... " France, I saw the newspaper ... here, and think that I only do it for passion! See You "..

below what you read in the newspapers ...

The day of Sunday, June 28 resulted in addition to two Olympic gold medals Italian in the gold medal, even a symbolic third gold in the kitchen for the chef Mastromattei Luca, who has performed in Italy at the Casa Marina Pescara in a cooking show in front of more than 250 people, including the Olympic fencing champion Valentina Vezzali. Mastromattei supported by his colleague Francesco Cinapri, presented in an evening focused on the oil extra virgin olive oil dop, the Rigatoni pasta with squid marinated in rum and cherry tomatoes dattarini. Chef Pescarese with this evening said that the conviction of love for their land, and that the father, the late Eriberto Mastromattei sent him, because after you leave the country in England, where the tastes of Abruzzo Cafe Vivo is the owner of Newcastle offers a menu typical of Abruzzo, is the organizer of events like the cooking show last June 28 to promote our territory or the same as last May 1 in Marbella in Spain for a charity dinner in support of earthquake victims L'Aquila. His vision of the Abruzzese cuisine in the world will be a springboard for the young chef Pescara increasingly affirmed.

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Nothing is more simple and at the same time, no more good to start a trip around the cod, I will busy next Saturday! Technical or just want to understand something more of this extraordinary item? Bought a book about last week, and found a wet cod fillets ready to be cooked, I took the opportunity to make this recipe, but hindsight has led me to buy another thread that I'm already desalination Saturday! I plan to make the ravioli of cod! but not only ... we'll see! On the other hand last night rose a ferrari, together with a beautiful view from my balcony accompanied this recipe really easy, which is perhaps a bit of a chance to call "Ratatouille," but the basic idea is that then ....

an eggplant, zucchini, yellow bell pepper, celery onion and some cherry tomatoes, fry the onion in olive oil, not just begins to brown, deglaze the background with white wine to the onion does not burn if, once the wine evaporates, add the vegetables that you previously cut into 1 cm cubes, add salt (a little) and pepper and let go a little, finquando bind the vegetables with each them, but be careful not to cook them completely, because this must remain crunchy salad is delicious. Meanwhile, in a pan with olive oil you cooked the cod 5 minutes finquando starts to fall apart. Leave to cool the two parts separately, as soon as cold flaked salt cod with hands and add it to vegetables, a drizzle of raw oil and served on ...!
See you ...

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After a few weeks in making "dancing sun" finally someone up there is reminded that we humans need light and warmth to survive and above all to be happy and to make sure that our mood is at the Top; so here's the first Sunday in May respectable: lots of sun, sea and hot to live!
Slide of the invitation on the beach, I "facilities" (as we say in our country) a pranzone (???) a lunch on the terrace of my house with lots of white umbrella to shelter from the sun (pending roller blind ordered and paid in full over a month ago and still arriving grrrrrrrrr ).
useless to ask what the menu because I can not stop cooking fish a year now, have literally gone crazy for tartarre and for raw; now "tartarro" ;-) all that I encounter.
Sunday was the time Norway lobster (photo 1) but even if we go to order some pictures missing, namely that of raw cuttlefish, one of the split tiramisu that has become a must on my table, and especially that of sangria which I learned the recipe (true ) in Spain last week.

• 1 Tartarre scampi strawberry and mint
Raw cuttlefish in salted water with onion and red pepper

all'acquapazza Linguine with meat sauce • 2 to race, tufts of cuttlefish, wild and asparagine tomatoes

• 3 prawns flamed in brandy and garlic oil romarin tomatoes

• 4 only arugula salad, cherry tomatoes, walnuts and avocado, dressed with vinegar, mango juice and orange oil bio

With the starters Sangria frozen prepared the night before lunch and a chardonnay sublime that you can take a look here

For the record, the lunch ended at 16.30 and my position at the table was closer to the sweet that lying to sitting. After lunch I gave myself a pat on the shoulder because they believe it was really all sublime!

If you want some of these recipes, as you always write to my mail and you have suggestions ... When
I invite you all to my house .....
Kisses to everyone!
F

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"Thanks, ce site made Magna 'na extraordinary thing" are the most beautiful Aquila words (pronunciation and cadence) that a cook can hear!
back from the tent city of Couples (Aq) where for two days I tried to be helpful with what I'd really do in life: cooking!
My friend, the chef Luca Mastromattei that you can take a look here has involved me in this beautiful (albeit sad) experience, throwing, without asking, the fray, including stoves, pots and gigantic knives sharp. The Association
cooks Villa Santa Maria in permanent cursed by April 6 kitchen non-stop for these unfortunate people who lost everything in 20 seconds looking at the table to give at least a little lightheartedness.
We're in a tent of 10 meters by 3 meters, with 8 burners, a sink and 2 industrial workbenches, between 7 and 8 people rolling some more, some less experienced cook to 400.
incredible turn for the country in uniform and find a lot of gratitude for a simple meal prepared with what comes from humanitarian aid, who offers you coffee, who makes you compliments, who simply gives you a smile as a sign of gratitutdine.
're a little confused between the collapses of buildings, churches demolished, I try to take some photos to report to you, but then I realize that is not a show because under the rubble of people have died, then only a few pictures for you, with the promise I'll be back again among those rings ...
see you! F

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Nooo! not damage the stove , if damages can be called!

The issue is that when I go out alone, I keep! My friends go shopping, and when I convinced myself to go out on Saturday afternoon strictly alone by choice, I find myself hopelessly, rather than to try shoes and jeans in front of bottles of wine and champagne and then there "do damage" in the sense that I spend "many" pennies! ;)

a bottle of Taittinger Prestige Rosé , 3 bottles of Moet & Chandon , 1 bottle of Sancerre (which I'm enjoying a lot lately) a bottle of Torcolato Maculan and one Privilege of Feudi di San Gregorio 8 prawns as well as to do with cognac, fresh red tuna, service from 6 dishes in a striped sailor style (beautiful) etcetera etcetera etcetera champagne glasses not to go forward, and shoes and jeans are going to make fry.

not do it, is stronger than me, this is my shopping!

course I choose to publish only a few pictures of the ghostly dinner that followed. Specifically, the good thing in the world, carpaccio of bluefin tuna and tartarre accompanied with a P ecorino semi Farindola (do you remember the pit? forget it costs twice as much and is twice as good).

A thought on everyone: these are the good things in life!

see you!

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Hot Chocolate with Vanilla and Cinnamon

Ingredients

• 250 ml. milk
• 40 gr. dark chocolate
• 40 gr. milk chocolate
• 30 gr. sugar
• Half vanilla
• teaspoon ground cinnamon

Put the milk in a saucepan with vanilla, cinnamon and sugar, the milk just reaches a boil turn off and let stand for about 30 minutes. After this time, strain the milk and place back on heat, add the two types of chocolate pieces and stir with a wooden cucchaio, until the chocolate begins to thicken and serve hot.

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Cantuccini

Ingredients

• 300 gr. flour
• 200 gr. sugar (I have put 150 gr.)
• 100 gr. of unpeeled almonds
• Qb milk (I put 30 gr. butter)
  
• 2 eggs
• 1 teaspoon grated orange zest (colored part only)
  
• 1 teaspoon anise seeds (I'm not at all)
• 1 teaspoon baking powder
  
a pinch of salt 1 egg yolk for brushing

Mix the Sift flour with baking powder, sugar, butter if you prefer, the pinch of salt, grated orange peel, anise seeds and eggs, add the almonds and knead thoroughly (if not put the butter and the mixture is dry, add a little milk). With the mixture formed three loaves dua thick fingers around, arrange on a baking sheet lined with parchment paper or greased and floured and brush with beaten egg yolk. Bake in preheated oven at 180 ° -190 ° for 15 minutes, then remove them from the oven and slice at an angle, put them back in the oven and cook for another 5-10 minutes. Remove from oven and let cool.

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Almond Cake from the Heart Soft

It 's the first time I make these delicious pies from a tender heart. The first attempt I managed good, because I had some problems with cooking times, in fact when I still had fluid removed from the oven and I could not remove. The second attempt however went well and that is what you see in the picture.

Makes about 4 pies

• 125 gr. dark chocolate
• 90 gr. soft butter
• 80 gr. icing sugar
• 40 gr. flour 2 eggs
• 4 disposable aluminum molds
• taste of sugar

Chop chocolate and melt in water bath , add the soft butter into cubes and mix with a spatula or wooden spoon, combine the sifted icing sugar and stir, remove from heat and let the mixture cool. In a bowl, beat eggs and add them gradually to the chocolate sauce while stirring to mix well. Finally, the United by dropping the flour from a sieve to avoid lumps and mix well. Grease and flour well the 4 molds eliminating the excess flour, pour in the chocolate cream in equal parts, cover with plastic wrap and place in freezer to cool for at least an hour. Preheat oven to 180 ° -200 ° and cook the patties just removed from the freezer, in my case it took about 15-18 minutes (cooking depends on the type of furnace could cook in less time). The cakes are ready when you will have formed a crust on the surface. Sfornateli and let them cool a few minutes, then the mold on a plate and sprinkle with icing sugar.

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This is a first experiment "hot" on the implementation of the notorious fagottelli La Pergola, Heinz Beck .

only making one can become aware of certain things.

But let's order, I will try to explain the composition and ingredients, at least what little I have learned a few days ago by the master!

fagottelli This is filled with carbonara ... eh? Yes carbonara.

Pasta to make fagottelli I bought it, I have not a machine for all my pasta, so I had to arrange are buying the pastry, only that the machines are too thick for the industrial implementation of this recipe, I tried to tell the Miss me that the size, but she seemed not to understand ... in fact, the dough must be adapted to make fagottelli sottilissimissima to be cooked in 20 seconds, and the inside consists of eggs do not cook too and congeals.

started like this: eggs in a water bath fitted with a whip by adding a pinch of salt and a pinch of pepper, and gradually transfer the cheese (parmigiano no no no no!), When the eggs become a cream Allow to cool in the fridge for about an hour, meanwhile whip the cream and once cooled the eggs a little unitevene (pocaaa) otherwise the mixture becomes liquid and instead should it be an mousse, first because otherwise not be able to treat it as a filling for fagottelli you are going to do, putting mousse in a " sac a posh" and composing your fagottelli.

Meanwhile for the sauce sauté in extra virgin olive oil (little) quite a bit of bacon, cut into julienne strips, add white wine, salt and pepper and you're done (the original recipe also wants to cut zucchini thin, I but I did not have, but the Next time I tool). Fagottelli plunged into boiling salted water, just 20 seconds, the time the dough and bake the inside of eggs and cream, mousse from the liquid to be again.

Season with a pillow and go!

The effect should be this: Once you put in your mouth (strictly full) the fagottello, your mouth should be filled with a taste absolutely sublime and a liquid that smells of "carbonara".

My experiment is "almost" succeeded, had it not been for cooking a bit too long (because the dough is too thick), which has meant that the filling was not just Liquid Liquid!

EEEE but the challenge has begun! 'll try again, if you say so I'll try again, it's too exciting!

See you!

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Mousse and Strawberry Cream Cake

Ingredients for 4 servings

• 200 gr. Strawberry already clean
• 200 gr. whipping cream
• 100 gr. sugar (or the amount you prefer)
• 2 tablespoons lemon juice
• 4 gr. isinglass

Puree strawberries with sugar and lemon juice, soak the gelatin according to package directions. Heat one third of the strawberry shake and squeeze the glue fish and let it dissolve in the milkshake. Combine all the rest of strawberry puree kept aside and let cool. Whip the cream and incorporate gently shake the strawberries, pour the mixture into the cups and refrigerate. Then decorate as desired with a dollop of whipped cream and a strawberry.

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A Friday! You wake up and do not know exactly what your day will be full, even if you have any hints on the fact that everything will be positive! The
take lightly, you have not even had time to prepare psychologically for the news came unexpectedly, but when you are in front of a man so "Small" but so "big" then you know ...
understand how a passion can profoundly change a person, in thinking and attitudes ...
A German who thinks in Italian ... can not think, but no, it is not so, and as you can. German chef Heinz Beck is more Italian than I ever knew, not that he met many, but his Italian Culture on the product, its detail of the manufacturing techniques and firing "all Italian" made me realize how lucky we are to have a cultural / gastronomic so vast!
look kitchen and tells you what he's doing, to hear him explain why that action is exciting, even more exciting is confront him, ask for advice, feel and do not give full answers evasive, interested in your question because it is intelligent to understand it you know what you're talking!
Four-course meal from appetizers to desserts, four masterpieces, four delicious, four jewels of which he explained by the thread and sign preparation.
Last July I have been to La Pergola in Rome and dine with him on that occasion I had known, but I was able to have such a direct comparison, at that time all the tasting menu I remained a taste above all: The dumplings "La Pergola" filled with the carbonara, and see them today on the lesson plan is was crazy!
I understand! or better explained to us the basic steps to achieve them. I hope some of my friends surprised if they just try again to get them!
What can I say? Experience? fun? a passion? Yes it all!
I wish everyone who lives the same passion to make my experience of this kind!

See You! Franz

• Carpaccio of scallops on a dark red to black with corn oil with ginger
• 2 bundles "La Pergola" Stuffed carbonara
• 3 Amberjack, broccoli and snow cod
• 4 orange jelly with vanilla ice cream and edible flowers