Food That Make Voices Sweet To Sing

Tortellacci

is coming on Sunday and this is an ideal first prepare a lazy day!
It takes a while it is true, but I like to spend Sunday afternoon cooking and listening to music, especially 70s, which gives me some charge, like this to be clear:

Tortellacci potato

For 2 / 3 persons:
Ingredients for the dough: 200 grams of flour
0
2 large eggs
Pour the flour, form a groove in the center to put the eggs. With a fork, begin to add flour to the eggs, fine when you are forced to proceed with his hands. Knead the dough for a long time, until they become soft and velvety. Let rest
sealing it with plastic wrap.

Ingredients for filling: 1 medium onion

350 grams of boiled potatoes
60 grams of chopped bacon
60 grams of crumbled bacon 3 tablespoons of ricotta


parmesan cheese 4 tablespoons chopped parsley extra virgin olive oil 4

tablespoons salt and black pepper

Fry in 4 tablespoons extra virgin olive oil finely chopped onion.
soon wilts add the bacon and sausage and simmer for ten minutes.
Remove from heat and add the mashed potatoes with a fork, chopped parsley, ricotta, Parmesan, salt and pepper. Mix well.
Roll it (by hand would be even better because the surface is rougher and the sauce blends better), put about a tablespoon of filling in each tortello, and close out the air doing well.

When all ravioli are made up, plunge into boiling salted water and leave it a few seconds from the moment they are still afloat. I've served with them
a simple sauce of tomato: the plate in the picture was that of my husband, but strictly without cheese ... but boring :-) but on my plate a good sprinkling of Parmesan cheese never fails, when not on a diet!
Happy weekend to everyone :-)

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potato chicken apple

But because they are distracted! I chose this recipe because I was under the illusion that the photo would be sooo dramatic, and maybe I would have a better chance of winning one of the great prizes of the contest "flour, yeast and fantasy ... seeeee!
I completely forgot the flambé! The
brandy has been on the table all alone, and I realized I just rearranged the kitchen :-(
while the cock was just even so, I assure you ... yeah ... The cock that was supposed to be a pheasant!
But I really like to see them in the meadows and hear their call ... and it is not so obvious to have a pheasant in the fridge!
The aroma of this dish brings me back to childhood, and not only me, my sisters agree, and even my brother was often prepared a dish that my Aunt Mary's for Sunday lunch, but using the pheasant.

chicken apple

Ingredients for two: a cockerel

Hamburg (small)

50 grams of soft cheese (ehmmm. .. the original recipe calls for the use of two cheeses!)

4 golden apples

150 grams bacon, thinly sliced \u200b\u200bbutter

about half a cup dry white wine

salt, black pepper and cloves

a little glass of brandy or cognac

Wash and dry the wing. ; Spread soft butter, even inside.

salt and pepper inside and out.

Cut an apple into small pieces and mix with the soft cheese, add a pinch of salt and freshly ground black pepper. Fill this mixture on the inside of the wing, and then tried to close it well.

Wrap the outside of the wing with the bacon. Prepare

other apples, pelandole and dividing them into 4 wedges, then "stuck" 1 or 2 cloves in each slice, salt and pepper, then laid a ribbon of butter on each one.

Pour into a baking pan about 2 fingers of white wine and apples and Lie down the wing.

Bake in preheated oven at 180 degrees for about 40 minutes, checking cooking.
Before serving, you do not like me, sprayed the wing with half a glass of cognac or brandy - warm-

and inflamed!

With this recipe I participate in the contest "flour, yeast and imagination": "Fruit pot"!

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beans ragout of carrots, potatoes au gratin

Potato dumplings in mini versions of gems we call them, I think in Italy: I greatly prefer them to those of normal size.

This is the version that you do at home, as I taught them my mom (a gratin part)!

beans ragout of carrots, potatoes au gratin

Ingredients for 4:

For the gnocchi:
600 grams of old potatoes , taking care to choose the same size
from 150 to 200 grams of flour (the flour absorb more or less depend on the quality of potatoes used)
flour the work surface salt

little nutmeg

grated Parmesan cheese flakes of butter



For sauce carrots :

a small onion
6 / 8 tablespoons extra virgin olive oil 3 carrots, finely chopped

a can of peeled tomatoes (if using fresh tomatoes in season)

After being rinsed thoroughly under water current, place the potatoes in a saucepan with cold water and bring to cooking.

While the potatoes are cooking, prepare the sauce: Put
to fry the onion and carrots in the oil, add the tomatoes, salt, and pour half a glass of water.
Cook over low heat for about half an hour: the water has evaporated and sauce has thickened.
When the potatoes are cooked, peel them (still hot) and mash with potato masher.
spread it on the floured work surface and let the moisture evaporate.
When they are warm, add the salt, nutmeg and flour, a little at a time, in order to understand how much it absorbs the mixture.
Knead quickly and form a ball.
Divide the dough into cylinders that stretched on well-floured board, until the desired diameter (I will do about 1 centimeter). Cut into pieces of equal size.

Then, if you will, rigateli with the special tool or with a fork but I confess that safely skip this step :-) Meanwhile
you put a saucepan of salted water: as soon as the water boils pour the gnocchi, which will be ready soon rise to the surface.
As you emerge, put them in individual ramekins and dress in layers, adding - after each layer of sauce, carrots - small knobs of butter and a sprinkling of Parmesan cheese.
Bake the ramekins at 200 degrees, just enough to melt the cheese and serve immediately.

With this post, although I have not used but cocottine mini ceramic ramekins, Imma to participate in the contest " Desserts, go go! .

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News!

Innovations are all right.
There I wrote that in November I started an internship for a local channel.
But there have been some developments:
Every Tuesday evening in Roma are on a program that is aired on Radio 2 Erre fm107.7 from 20 to 22.
E. .. I went to Radio Deejay!
Well you: I sent the demo in January, for the "A Day by Deejay" and they called me.
I went to Milan. I did live with Albertine. E 'was exciting ... .
the end I said 3 things, frankly I was shitting below!
Well ..
to 21 years usually does not know what a person wants to do with her life .. I think I have understood.

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cold pasta with tuna and tomatoes

for February a college student is a difficult month: between the study and exams are insane. And just having a family a little louder than necessary to decide to escape to the library. But nothing sandwich for lunch: pasta salad. Sounds strange winter, although this time it is so cold .. but I assure you that is good and tasty.
must cuddle. It takes 20 minutes to prepare!

Ingredients (for 1)
1 tablespoon extra virgin olive oil garlic


1-2 7-8 cherry tomatoes or half a tin of tuna loins
salt, oregano, chilli paste 90g
(enough for me then I suggest you do .. and the fusilli!)

Preparation:
pocopoco Sauté garlic and chili oil. Add the tomatoes cut into 4 and cook about ten minutes on low flame. Add salt and a pinch of oregano. Add the drained tuna fillets and cook 8 more minutes. Turn off.
Boil water, add the pasta and add salt, a little more than you would normally;
drain under cold water so as to stop the cooking, one minute earlier than the scheduled time of your housing.

dress. Lunch boxes and pour it in your store in frigo.Fine.

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mini-tart of caramel and dark chocolate ganache flavored salt to 'orange

really amazing the cake, which began as a cake (I was inspired here and here ) and that in my version I have become mini-tart.

The ingredients that make up individually are so greedy that you can imagine what they are all together, when they bite into the perfect mouthful: the crust crunchy, soft bitter ganache combined with the sweetness of ' orange, caramel and then the explosion of the leaking!
And let's talk, caramel salt ... for me it is a sublime thing, because I love the sweet-salty combination. My husband hates it but dispassionately, but it is made out of all the biscuits!

Ingredients:

For the pastry with almonds :

150 grams flour 00 grams almond flour 50

2 egg yolks 100 g butter cold diced

50 g vanilla sugar

Cut the butter, cold, in small cubes and mix with flour and sugar with your fingertips until that becomes flour-like consistency of the sand.

Then add the other ingredients, form a loaf, wrap in plastic wrap and store in refrigerator for at least an hour. Roll out the dough then

thin enough and cut out discs with your molds will cover creating the edges, or roll out a single disc if you prefer a single pie.

puncture the bottom and cook in white at 180 degrees until edges are golden brown.

Let cool completely and the deformed mini tarte.

For Chocolate Ganache (Michel Roux)

Try it and never leave her again!

250 ml of fresh cream
200 g dark chocolate 70% cocoa, small pieces

25 g of liquid glucose 50 g of butter cut into small pieces

Bring the cream to a boil, remove from heat, add the chocolate and sugar and mix well.
stirring stir in the butter, one piece at a time.
Stir until you have a very smooth cream.

For Caramel slurry (Paco Torreblanca)

100 g sugar 60 g sugar 120 g cream

a pinch of salt (a pinch ... do not say little bit more than you put in cakes)

United in a pot with thick bottom pan and possibly sugar, glucose, and leave on medium heat until you have a burnished caramel. Remove from heat.
In the meantime, you bring the cream almost to boil.
add it little by little caramel, stirring constantly: the union of these two ingredients is enough "explosive", but do not worry, the liquid will subside within a few seconds! United
the salt and stir until the mixture is stabilized and becomes smooth and creamy.
Let cool completely at room temperature.

orange marmalade

A teaspoon for each steak.

Composition:

Pour into each tartlet a teaspoon of caramel, marmalade and cover with the dark chocolate ganache.