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Octopus Salad with walnuts

Here I am after a few months on the lam with the recipe for the tart with walnuts I found a great cookbook Valtellinesi "Valtellina and Valchiavenna on the table" by the proposal Cooks and Valtellina Valchiavenna and published by Editrice Alpinia. The recipe is the way I like, the recipes are presented clearly, with helpful suggestions regarding the dose, work tools and with small steps on how to beautify and dishes. Each recipe is accompanied by photos.

FOR SHORT PASTRY
130 g of butter
80 g sugar 280 g white flour


1 egg 1 / 2 tablespoon baking
grated rind of half a lemon vanilla



salt FOR THE FILLING
150 g sugar 30 g honey

40 g water 200 g walnuts


35 g almonds 100 g of cream

for final processing

1 egg powdered sugar to taste Preparation


shortbread Cream butter, very softened, sugar, salt, lemon and a pinch of vanilla obtaining a white cake. Stir in the egg, to replace well, add the flour mixed with yeast and kneading. Place the pastry in the fridge, wrapped in plastic wrap and let rest at least two hours.


Preaparazione
filling Heat the water a hundred and fifty grams of sugar and honey, stir and, without touching the compound, to caramelize. Add the cream and ground almonds, mix gently, boil two or three minutes, add the walnuts and let cool. Line a cake than twenty-five centimeters in diameter with half the pastry and pour in the filling.


Brush edge with egg, cover carefully with the remaining dough, prick and bake for about thirty minutes in oven 220 ° C. Dust with icing sugar.

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E 'active new site, now you can VISIT www.milano3basket.com

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parfait Braulio

found this recipe on "Valtellina taste", a book I bought last week and that I recommend. It's like I like it: short and fairly simple recipes (at least those I have tried so far) and all accompanied by photos. In back of the book there is also a "taste of Valtellina cuisine" with a few recipes (like that of pizzoccheri) explained step by step.
Here I report is significant because the introduction: " who loves cooking is love. It could not be otherwise. Only then can we explain the love products, patience in knowing and knowing how to choose, the passion for cooking them lovingly, following them minute by minute in their transformation into happiness of the palate. That's why we make ready the pages of this book with dishes from our love. Paid by lovers of our land and its products. A happiness that makes us great pleasure to share with you in the simplicity of tradition and innovation in the fantasy .

Maybe if you happen, visit Geocooking Cooking School, where I believe it is possible to order the cookbook.

Here comes the recipe I tried yesterday. parfait Braulio . The Braulio is a bitter Valtellina is based on selected alpine herbs. I state that I wanted to "copy" to presentation of the cake as it appeared on the book and I've got a nice burn my poor big toe (shame on me). I assure you that sugar burns hot as hell!


Serves 4 For the custard
125 g of whole milk
20 g of egg yolk (about 1 egg yolk)
25 g sugar 10 g cornstarch


For the parfait
15 g egg whites (albumen of an egg approximately)

30 g sugar 50 g 10 g of custard
Amaro Braulio Riserva
100 g of whipped cream for garnish

custard, to taste (I added a spoonful of whipped cream and a Braulio tablespoon)
berries
apple slices

For the custard
Put to boil the milk. In a saucepan mix the egg yolks with sugar, add cornstarch mixed with vanilla. When the milk boils pour it on this compound. Bring it all on the stove and stir until desired consistency. For the parfait

Beat the egg whites with sugar. Apart from the mixed Braulio with cream and add this mixture to egg whites. Lighten all, adding the whipped cream and taking care not to remove it. Mix everything carefully and then fill with the mixture of aluminum molds (I have them previously coated with transparent film). Frost in freezer for at least 3-4 hours. Turn out the dishes on Braulio parfait, pour a tablespoon of cream (which should be enough liquid, I added a tablespoon of cream and Braulio) and complete the dessert with berries and sliced \u200b\u200bapples.

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starts again Minibasket

will start on September 8, coinciding with the beginning of the school, the activity of the AS Minibasket Milano3 divided as always between the Primary School Gym and Sports Hall.
Registration is open to boys and girls born from 1997 to 2003.

For more information send an email to minibasket@milano3basket.com

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Please note that the activity of the 2008-09 season will begin with the usual collection of Cesenatico from 28 August to 1 September which will see athletes take their first workouts combining basketball with entertainment at sea.
The specific activity of each group, the first team in the youth sector, but will leave the following dates:

Series C Regional: Tuesday, September 2, at 21, Palace
Under 21: Wednesday, September 3, at 20, Palace
Under 17/Under 15: Tuesday, September 2, at 19, Palace
Under 13 Open: Wednesday, September 3, at 18, High School Allende

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This completes the first team arrives Taddei

to square the circle C-Series regional roster is completed by the last player on the roster of the missing coach Pugliese. We flesh out the colony "Marche" in biancoblu that in addition to "marshal" Pierpaolo Di Tizio, now you can also count on Matthew Taddei, wing 25 year old (born 1983) from the area of \u200b\u200bMacerata.
After playing last season in the C2 Lazio Roma with the Saint Charles and earlier in his region of the C2 and D, Taddei has moved to Milan for the purpose of work a few weeks ago and now has reached an agreement with the 'AS Milano3 to continue their activities.
With its arrival is so long to put the department consists of Tom, Peak, Piovani, and Capella Taddei same, while the group will be composed of external Nigrone, bass, Morgante, Colombo, markedly, Caporali and Zaccaro.

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Grosse news regarding the composition of the group C Regional Championship series. In the last 5 years basigliesi had always found in Group C consists of a large number of teams in Milan and a handful of teams in the province of Pavia.
Compared to past seasons, however, teams of Pavia have disappeared from the geography of the FIP championship and had to reorganize the group.
The Milano3 Basketball is usual in the C group, but Milan will be in addition to some accompanied by the teams in the adventure of 2008-09 in the province of Varese.
remains the derby against Basketball Club and Opera that comes with the newly-promoted Canoe Milan. You will lose rather than with the uranium and Basketball Milan.

This is the full circle: AS Milano3 Basketball, Canoe Milan, CMB Rho, Opera Basketball Club, Cornwall Basketball, Basketball Magenta, U.S. Nervianese, CCSA Arese, Irte Busto Arsizio, Gallarate Basketball, Cistellum Cislago, Basketball Cassano Magnano , Bosto Basketball Varese, Pol Davenport, Basketball 7 Lakes Gazzada

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Regional Round Series C Series C

In a sign of continuity construction continues on the First Milano3 Basketball Team of AS for the sixth consecutive year participating in the Regional Championship Series C.
The conditions remain the same in recent years trying to combine the sporting satisfaction with the goal of building a real education "Made in Milano3.
For 9 / 12 the group will consist of players grew up in Basildon and this just a matter of great pride for our company.
Even the coaching staff will consist of coach "Made in Milano3" Sandro Pugliese, born, raised and lives in Basingstoke, 25 years for the first time will have the opportunity to compete with the world "senior" after years of assistantship in the first team and work in the field of youth (not abandon him besides being its head coach of the Under 21 and Under 13) between the same Milano3 and Olimpia Milano. At his side, his faithful assistant, George Cabianca, which trains in pairs since 2002, he basigliese creature of youth as a coach.
The backbone of the team is the clearest demonstration of what the job objective: Captain Massimo Nigrone, Netherlands and Matthew Gabriele Picco, players are born and bred in our society, which, besides having had valuable content (Cadet champions Italy in 2000) are sporting the flags of AS Milano3, both technical and fundamental human.
Rounding out the quartet is the confirmation of the "Marshal" Pierpaolo Di Tizio, the fifth year in Basingstoke, which for the first time will make the "mother hen" to the boys, in keeping with the role of senior team . His confirmation was strategic not only for the soundness of the industry long, but mainly to give a further example of work ethic to the boys who will work with the first team.
The new entry will be two: the first officer is to Fabio Morgante, guard-play of 1987, which goes perfectly with the department to embed external basigliese. Morgante, coming from two-year experience with Cornwall, where he was an opponent in recent seasons, and previously has made all the youth die in the Olimpia Milano, where he was trained for a couple of seasons by coach Pugliese and also won the "scudettini" Under 14 Under 21 in 2001 and 2006. Tasty
an anecdote about his own past: in the summer of 2000 were tested PalaBasiglio to join the team for their Under 13 and Morgan a "certain" Danilo Gallinari. Morgan chose to go immediately Olimpia Milano, Danilo stopped for a season to play Milano3. Now, just when Daniel takes off in the NBA, Morgan returned to tread the PalaBasiglio.
The other new hand will be a senior player who will complement long position in the department of power forward or pivot depending on what the leaders will explore basigliesi.
The first team will be made for the rest of 6 Under-21 players who have amply demonstrated in recent years to be able to hold his ground at this level. Tommaso Caporali cover back on Captain Nigrone, while Lawrence Zaccaro refine his talent behind quality players such as the Netherlands and Morgante, Marco Colombo markedly and James will share playing time in the role of the wing, while Matteo Piovani and Lorenzo Capella will have important spaces in the area long.
the team will be aggregated to two boys in 1987 who chose to remain with the group: Speech and Richard George Casiccia. In
management role of team manager Alex Margotti work, from experience with Posal Sesto San Giovanni

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Minibasket

Increasingly in the growth of AS Minibasket Milano3 that now is the first sports city to Basingstoke for children. Impressive numbers, over 200 members and lots of fun.
The sector Minibasket, led by Luke Zavala and Mauro Zucca, next year will consist of no fewer than 12 groups ranging from toddlers born in 1997 until 2003.
Mauro Zucca, along with his assistants, will manage larger groups of kids Beginners and eagles, fielding the 1997 Red and Blue 1997, in addition to the team in 1998.
Luke Zavala instead manage the teams since 1999, down: 1999 Red, 1999 Blue, 1999 White, 2000 Red, 2000 Blue, 2001 Red, Blue 2001, 2002 and 2003.
The Adventure of the Draghetti Milano3 will, as usual, with the beginning of the school year Monday, Sept. 8.

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Regional Youth Sector

After an initial period of adjustment shall be allocated all the activities to better prepare the next season.
The youth of Milano3 Basketball will be presented at the start of the year 2008-09 with 4 youth groups, maintaining the tradition that sees society basigliese bet a lot on their youth and as an instrument of social and production technique.
The boys of 1989 and 1990, after the great year last year in the league of Excellence, as well as being part of the group's first team, will be involved in the Under-21 Provincial Championship coached by Sandro Pugliese to make their last experience at the youth level.
Change of category for the '93 and '94 teams that last year they played in the championships for Excellence. The team will be reunited under one super job that will gather the boys of '92-'93-'94-'95 and take place by matching the commitments, the Under-17 Championships and Under 15 Provincial. The group will be coached by George Cabianca, while the assistant will be Simone Orecchio. For children a year will be crucial for growth in the forthcoming Under-17 category in 2009-2010.
The smaller group will be composed of 1996 children who face their first experience in the field of youth leaving the Minibasket. After winning the provincial championship Beginners biancoblu you dive in the Open championship comparing with the best teams in the region. The coach will Sandro Pugliese, flanked by Tommaso Caporali. The
season of youth will begin Monday, Sept. 1.

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PRESS


AS Milano3 Basketball announced that based on the votes of the Shareholders' Meeting held on 30.6.2008, there was the renewal of the components of Board of Directors.
The Assembly rejected the motion of dissolution made by the outgoing Board of Directors, and chose to continue their activities.
The new members of the Board of Directors are Casiccia Francesco, Mauro Zucca, Sandro Pugliese, Luca Tommaso Caporali and Zavala. Francesco
Casiccia, formerly director of the youth sector and in the last five seasons leading companion of the First Team, was elected President.
will be a transitional board of directors that will lead the Association towards the full participation of all members of the same, with the aim of making the ASD Milano3 Basket place where all members can actively participate.
association which aims to combine technical excellence with its being an expression of a small country where the sport is first and foremost aggregation.
in a professional manner, but without result in the hysteria of professionalism, with an eye to the educational function of sport.
History of ASD Basketball Milano3 makes clear that the two principles can be applied at the same time earning critical sports scores.
We take this opportunity to thank all the efforts made in all these years, the outgoing President Carlo Filabelli, founder of the association in 1986, which has always shown passion and expertise to guide the ASD Milano3 Basketball. We also thank the other outgoing members of the Board of Directors, Dario D'Angelo and Marisa Carezzano in Carezzano, who helped the association in an important way to grow up to the level currently achieved.
A thought, moreover, must also go to the coaches and Pedrinelli Jacopo Alessandro Gagliano for the extraordinary work done in recent seasons with the guys from our youth and the First Team, as well as Luke and Andrew Carezzano great respect coach of the years 1994/95 and mini-coach.
The new Board of Directors has appointed Sandro Pugliese responsible for the Technical Area for the First Team and the youth sector, while Luke Zavala and Mauro Zucca will address the management of the sector still Minibasket finally Gianni Bergamin was appointed Director of Football.

Langen, Germany, July 3, 2008

AS Milano3 Basketball

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menu from a wedding

Yesterday (Saturday) I went to a wedding and a photo and the other between the bride and groom (mostly the bride), I photographed the course the wedding dinner. Nothing particularly original or sophisticated, but I must say that I ate well :-) Here is the menu

wedding

Norwegian salmon with warm croutons and butter curls
shells of shrimp in cocktail sauce

the countryside
Meats Prosciutto di Parma and slices of melon
Rosetta bresaola goats
salad and basil chicken, apple and walnut cake
warm vegetable

Beans Risotto with Prosecco, ham and pine nuts
tricolor noodles with meat sauce and porcini mushrooms

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veal fillet with green pepper
Sliced \u200b\u200bbeef with mountain herbs
Potatoes Williams
Mosaic vegetables flavored with basil

berries in crispy waffle with ice cream

and finally ...

the inevitable wedding cake ...

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wanilla and chili risotto

Tonight our friends Sissy and Gabriel have invited us to dinner and delighted with two really original dishes, we started with a vanilla-flavored risotto chili and ending with a mushroom pie accompanied by a spoonful of strawberry jam.

Congratulations to chef for the guessed combination of tastes sweet and spicy that the presentation of the dishes! Very good:)

start with the risotto wanilla:)

Ingredients for 4: 2 scallion

9 handfuls of rice carnaroli

white wine to taste beef broth and fish to taste 1 stick
vanilla
teaspoon chili powder to taste grated parmesan

butter to thicken

12 prawns
1 sprig rosemary

Making fried with shallots, add the rice and sprinkle with white wine and wet gradually with the beef broth.

account for half of the vanilla pod and scrape the inside, removing the pips.

Continue cooking with fish stock, add the vanilla and chilli. Complete the preparation by adding at the end grain and butter creamed all.

Apart from preparing a pan with olive oil and rosemary, when the oil starts smoking, add the prawns, sprinkle with a little white wine and finish cooking in minutes.

Decorate the dish with the tails freshly prepared and served hot.

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sweet pepper tart salty strawberries in baskets

The vanilla risotto and chilli Sissi Gabri was fantastic and now we go with the mushroom pie ... ;-)

Ingredients for 8 people: 1

mozzarella 400 g sliced \u200b\u200bmushrooms 2 eggs

3 types of soft cheese (local Valtellina)
150 g salted pork cut into thin strips
grain
little salt and pepper to taste

For the filling: Mix all the ingredients

and arrange in a baking dish coated previously with puff pastry.

Decorate the surface with strips of pastry and inform 20 ' in a convection oven at 200 degrees.

Serve the pie warm, accompanied by a spoonful of strawberry jam or berries.

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The original recipe "salad basket in the" find, for a change:-D on the December 2006 issue, guess what '! of Italian Cuisine page. 104.

Ingredients:
500 g of an orange juice, strawberries


lemon juice 3 / 4 tablespoons sugar

Baskets:

150 g flour 150 g butter 150 g
icing sugar 150 g egg white

Prepare the strawberries, cut into pieces, add 3 or 4 tablespoons of sugar and pour the juice of a lemon and an orange. Put in a cool place for an hour.

Meanwhile prepare the baskets like this: Mix all ingredients
obtaining a homogeneous mixture and divide into 20 spoonfuls on a baking sheet covered with parchment paper. Spread each portion to form a thin disk. Bake at 180 ° C for a few minutes, producing the discs as soon as they begin to color around the edge. Immediately place it on a mold by crème caramel, covering them with stencils a bit 'bigger in order to shape it into baskets. The mold after a while.

I used baskets as "containers" for the scoop of ice cream and then I placed the strawberries on the plate that I made before.

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Cipolletta stuffed crust pastry

Here is another recipe "extrapolated" from the magazine " Italian Cuisine " (n. 1 January 2002). Among the ingredients of the original recipe is the desalted cod, I used frozen hake:-P

Here I report the recipe (almost) original.

Ingredients (for 10 persons): 400 g hake

a roll of puff pastry

3 large onions 2 shallots, capers

egg to brush

butter dry white wine salt

Time needed: about 2 hours

Peel the onions, slit deeply at almost the center, but do not split in half, then let them boil for about 20 '; drain.

In a surface prepared with chopped scallions, fried with some butter and a tablespoon of capers, cook for whiting, moisten with a glass of white wine and let simmer for about 10 ', the objective must be dry, like a mash well blended.

Browse the onions have cooled down.

Take spoonfuls of the nose, made the dumplings and wind in the leaves of onion wider: you will get at least 10 "onions."

Roll out the pastry, pennellatela beaten egg then cut it into strips as there are so many onions, large enough to wrap, exposing the ends. Pennellatele egg, then arrange them on a baking sheet covered with parchment paper and cook at 190 degrees for 20 ' around; sfornatele accommodated then serve hot on a serving plate.

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Rolls Russian

perhaps it is not clear from the title, but it's just ham rolls with Russian salad :-)

Ingredients 4 slices of ham is not too fine
4 tablespoons of potato salad prepared
jelly

For potato salad: Prepare

diced carrots and potatoes, the reoccurrence of cooking vegetables in boiling salted water for about 20 ', drain and let cool.

With the food processor Preparing for an egg with mayonnaise, salt and then pour flush the vegetable oil and then a tablespoon of vinegar or lemon juice.

Then add the mayonnaise (which must be very firm) to the cooked and cooled even after adding a can of peas, drained (I like Bonduelle).

Then put on each slice of ham and a tablespoon of mayonnaise to form the rolls.

Place in a baking dish or individual molds (the molds are fine creme caramel).

Prepare gelatin according to package instructions and pour the liquid on the rolls covering them completely. Let

in the fridge until the jelly will not be solidified.

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