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cutlets stewed with mushrooms

When I find myself studying the menu for a dinner with guests, the total indecision is always the main dish.

This moist, which also the perfect companion for a polenta or mashed and served with buttered spinach, I solved many evenings :-)

cutlets stewed with mushrooms

Ingredients 6: 12 slices

of pork loin (bars until they are thin)
2 eggs and bread crumbs for breading
Peanut oil 1 onion


dried porcini mushrooms 50 grams fresh mushrooms
about 250 grams (there are well cultivated mushrooms but if you have porcini better)
tomato sauce 4 / 5 tablespoons parsley

vegetable broth salt

dry white wine

Beat the eggs with a pinch of salt out and share the slices of meat, then mash them in the breadcrumbs, pressing well to adhere evenly.
Fry the slices fried in olive oil peanut. Place on paper towels and set aside.
In a large skillet (preferably nonstick and bottom heavy) pour a few tablespoons of extra virgin olive oil and sauté onion, finely chopped.
Add the mushrooms into small pieces (previously dried ones softened in warm water), tomato sauce, chopped parsley and salt. Do
season together, then the slices Lie down, trying not to overlap.
Cook a few minutes on each side, sprinkle with white wine and let evaporate for a minute.
Add a glass of vegetable broth, lower the heat to low and simmer gently for at least 2 hours (if 3 even better), with a lid.
From time to time, when necessary, add a little 'stock.
When cooked, the meat is soft polenta ... a good (or good as well), and dinner will be perfect, given the season
:-) Happy weekend everyone!

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News + cups amaretto, chocolate and ricotta crepes

To some people it seems easy to have 21 years.
But I can assure you that is a commitment, not just. I go to university, study, work, write for a newspaper, I Stage, I do theater, I dance .. uff!
This afternoon I was so tired that I slept well! But I'm happy I have full days, I always learn something new, never boring. I always think that this is the only life I have and I want Rempe beautiful experience. That is not just for walking or evenings at the pub: I try things that leave a mark on my skin.
In this regard, there I mean I started my internship in radio Broadcastitalia (here's the link http://amitaliana.com/ ). We go every day on AM 1485. For those who want to hear myself, we are on Monday and Friday mornings from 11 to 12. On the site you can listen to the replies to the 15 and 21 by clicking on "listen live".
Needless to tell you how much I enjoy it! :) But we are talking about matters culinary
!

few days ago I had a dinner with my friends. They are very confident about my choices for desserts. So much so that, as always, was very happy: D Here is the recipe for macaroons with Cups, ricotta cheese and chocolate!

Ingredients (for 6)

500g ricotta cheese 100g amaretti biscuits

4 tablespoons sugar 100g dark chocolate (I took that to 70%) 50 ml of milk



Very easy Preparation: Crush the biscuits in a bowl. Adding the ricotta with the sugar and stir. Then the chocolate, reduced to scales, along with 50 ml of milk. Mix everything well and pour into 6 cups. Then refrigerate for at least an hour.

Et voila: very good!

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tiramisu and caramel salted nuts

This is a cake that crazy lot: we need a bit of time but then are really satisfying!
For my hips a little less ... but they are almost faced with a move whose only thought I then panic! So I hope that all the commotion that goes with it - not least the fact of having to get used to a new kitchen! - Let me go if I lost my appetite ... those 3 or 4 pounds this experience I would leave a positive memory

:-) This is a recipe Montersino Luca, from her book " Tiramisu and chantilly " (full of interesting ideas), but how good he is, even to explain, man! !
I had to slightly change the dose, mainly because in the preparation of cream-based doses were given abundant than the amount which then had to use.

Tiramisu with walnuts and salty caramel

Ingredients for a dozen people:


For caramelized walnuts:

125 grams of coarsely chopped walnuts
65 grams sugar 20 grams of water


Heat the nuts in the microwave.
Put in a saucepan with thick bottom (and preferably nonstick) sugar and water.
Bring to 119 ° C and add the walnuts heated, stirring constantly until it forms a caramel.

For the mascarpone cream and nuts:

250 grams of 125 grams of mascarpone
Italian meringue
5 grams of liquor Walnut

Whisk the mascarpone to soften it a bit, add the Walnut and caramelized walnuts prepared first. At the end of the compound also incorporated the Italian meringue, being careful not to dismantle it.

salt For the caramel:

125 grams of sugar

40 grams of boiling water

from 15 to 25 grams of liquor Walnut (to your taste, I will put 15)

2 grams of salt

Prepare the dry caramel with the sugar, when it is light brown to the water. United

salt and mix well. When it is cold add the Walnut.

For the cream Tiramisu classical

130 grams Tiramisu Cream Base of pasteurized prepared in this way:

2 egg yolks (about 40g). ; ;

70 grams of sugar

20 grams of water

few drops of vanilla extract

Bring to 121 degrees Celsius water and sugar, mixing well. Stir in the egg yolks
already mounted and a little vanilla and beat until the mixture cooled.

150 grams of mascarpone

150 grams whipped cream

Mix the mascarpone cheese pasteurized cream base, then add the whipped cream.

Composition sweet:

100 grams of biscuits (I used sponge cake)

430 grams of cream tiramisu classic

150 grams of wet coffee (sugar syrup prepared with half water and half sugar, ; adding 3 or 4 short blacks)

unsweetened cocoa powder from

Make the first layer with ladyfingers (or sponge cake into slices) in the wet wipes to coffee, pour a layer of mascarpone cream and walnuts, then follow with a layer of salty caramel.

Continue with the sponge cake soaked and a layer of cream tiramisu classic finish.

Just before serving sprinkle with cocoa.

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Walnut bread

Although it seems - this blog is full of sweets! - Almost always prepare bread at home: beautiful rustic pagnottone with yeast, or flat bread, milk bread, tortillas ...
satisfaction and scent that is released to make me forget the home of racing against time to which they are forced Like everyone else, working eight hours a day.
These delicious loaves with nuts I found her to be : is the best nut bread ever tasted!

Walnut bread

For the biga:

Manitoba
200 grams of flour 100 grams of water
5 grams of yeast
Knead and let rise for 8 / 10 hours at a temperature of about 18 degrees (if you prepare the chariot in the evening, the next morning you can begin to knead the bread)

For the dough: 300 grams of

chariot

0 700 grams of flour 100 grams of wheat flour
40 grams of yeast
450/500 grams water 300 grams of walnuts

60 grams softened butter 20 grams of sugar

20 grams of salt

not too finely chop the nuts with a knife.

Pour the flour, make a hollow in the middle where you put the 'water, yeast, sugar, salt and buggy and started to knead.
Add chopped walnuts and softened butter, mix well and let rest for half an hour.
Take back the dough, take a fast bend and let rest again for another half hour.
Form of loaves, place them on a baking sheet (covered with parchment paper), brush the surface with a little milk and let rise about an hour.
Bake at 210 degrees for about half an hour to forty minutes.

With this bread, sliced \u200b\u200band toasted, I made a great appetizer Aosta Valley: toasted walnut bread with lard (preferably Arnad , but it's almost impossible to find here, I used lard Colonnata ) and chestnuts in butter, prepared according to their directions.

Chestnut butter

about 150 grams of boiled and peeled chestnuts (this time I found them already precooked vacuum-packed)
a knob of butter
two generous spoonfuls of honey, half a thousand flowers or acacia
teaspoon of honey chestnut
a pinch of salt Melt

the butter in a frying pan that can go in the oven, add all ingredients, cover with foil and bake at 180 degrees for twenty minutes, shaking the pan occasionally.

Dutch Invitation Etiquette

Trick or treat? Trick! The Baba

Here's what we have done Etta and I for her children, the cousins \u200b\u200band their friends were as happy as a Christmas party at the end of the table was completely empty!

the table of sweets

beautiful decorated pumpkin!

chocolate cake filled and covered with sugar paste

zombie marshmallow

nightmare pops cookie (shortbread iced and decorated)

monster cupcakes ( usual recipe )

eyes zombie

witch bones (meringue)

tarantula eggs (pralines recipe here )

More photos and links you can find them in blog of my sister, who also did most of the "scene" !