Liberté d'expression

Tout individu a droit à la liberté d'opinion et d'expression, ce qui implique le droit de ne pas être inquiété pour ses opinions et celui de chercher, de recevoir et de répandre, sans considérations de frontières, les informations et les idées par quelque moyen d'expression ce que soit.

2015

Christmas and New Year's Eve are usually time for balance! Definetevly not for me, at least not this year! Resolutions are boring and useless! I'll give myself the chance of being astonished 365 days on 365 days!

Happy life!

Tavola di broccoli

We had a long week of rain here in Milan. Saturday was really bad it rained for 24 hours so I decided not to go out and take my sofa care of me all day.

For lunch I was so inspired to prepare a good and mainly a coloured lunch to fight against a bit of melancholy. So here’s the result.


Roman cauliflower
Raisins
Almonds
Sheep milk ricotta
Black pepper

Mix the ricotta with 2 spoons of water to get a creamy sauce. Steam the roman cauliflower for 12 min it must remain crunchy. Pan roast some almonds and rehydrate the raisin. Dress the roman cauliflower with some evo oil.

On the plate pour the ricotta sauce, lay down the roman cauliflower (warm) and some pan roasted almonds, raisins and some grain of Cervia salt and fresh grounded black pepper.

Freselle

I love freselle! This crunchy twice cooked bread is delicious and It could be baked enriched with spices and served with every kind of food you most enjoy!

200 gr wholemeal flour

200 gr flour OO

250 gr water

8 gr fresh yeast

A pinch of salt

Dissolve the yeast into the water. Mix the flour, add the pinch of salt and then pour in the water. Knead the dough and leaven for 2 hours.

Cut dough into 4 parts and each part in 2. Work this 8 ball into rolls, close them as a circle. Leaven for an hour on the same pan to bake.

Preheat the oven to 170C, put the freselle for 15/20 min.

Cut the fresella into two parts horizontally then put back in the oven for 20/25 min.

Cool down and store in a bag in a dry place.

Pastiera

This recipe is more than a dessert to me! It's family! I prepared pastiera with my grandma not only for Easter as the tradition says in Naples! She was almost a professional. She prepared lots of pastiera each time. The recipe is a bit hard because the preparation is as long as the cooking time but believe me It's worth it.

FILLING

350 canned presoaked grain + ½ spoon of not milled grain (for a 20 cm round pan)

90 gr milk

25 gr butter

550 gr ricotta

300 gr sugar

4 eggs

2 yolks

Vanilla

Orange blossom water

Cinnamon

Lemon zest

 

PASTRY

400 gr flour

3 eggs

100 sugar

110 butter

FILLING

Begin the day ahead by milling the grain to get a smooth texture than cook the grain, adding just 1 or 2 spoon of not milled grain, with the milk, zest and butter over low heat for 10 min, so that the mixture is dense and creamy.

The day after  strain ricotta and stir in sugar, eggs plus yolks, vanilla, orange blossom water, cinnamon and lemon zest. When the cream is very thin, add the grain cream.

SHORTBREAD PASTRY

Make a mound of flour, scoop a well in the middle, and fill it with butter, sugar and eggs. Use a fork or pastry cutter to combine the ingredients, handling the dough as little as possible (don't knead it). Once you have obtained a uniform dough press it into a ball and preserve covered in the fridge. 

Roll out 2/3 of the pastry dough and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, which you will want to lay across the filling in a diagonal pattern.

Preheat the oven to 150 °C and cook for an hour or slightly more. The pastry should be slightly brown and the filling firmed up but still soft and moist.

Serve without removing from the pan with some icing sugar.

Pummaroo&Friends: Golubcy (голубцы) with Viktoria!

Again the page Pummaroo&Friends!

Today with us...Viktoria, a sweet and nice girl from Belarus!

A cabbage
500 gr minced meat
Tomato puree

A cup of rice
2 onions
2 carrots
Sour cream
parsley
thyme
Oil
Salt
pepper

Half boil the rice. In a pan, stir fry onion with carrot and soften the leaves of cabbage (either on a steam or in microwave 10-15 min).

In a big bowl mix the carrots, the onions and the fresh minced meat, the herbs, salt and pepper. Fold the rice in too!

Stuff the cabbage leaves with the minced meat and close them as envelope! Stir fry for 5-10 min. Finish the cooking boiling them in the tomato puree with a spoon of sour cream for 30/40 min. Serve with fresh thyme and parsley.

                 приятного аппетита

Tortino di alici

Strong taste and healthy omega 3 for a fish that is very good and cheap: anchovy!

This is an appetizer that is very easy to prepare if you find the fillet anchovies at the supermarket otherwise, as it was for me, you need to remove the bones from each fish! Anchovy is not so big so it takes time to fillet it since you cannot use a knife but just hands! 

500 gr anchovies (for 4/5 savoury pies)

250 gr buffalo mozzarella

Breadcrumbs

Lemon zest

Parsley

Oil

Mix the breadcrumbs with lemon zest and parsley than bread the fillets.

Cover the base of mold with the anchovy fillets than put in the middle some mozzarella pieces and close with others fillets!

Preaheat the oven to 180 C and cook for 5 min.

Serve with a good glass of cold white wine!