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empanada (Pilar)

My friend Pilar, a lovely English thousand talents, a few years ago I hosted at his home in Bari and introduced me to (among other things) this delight .. since then every time I prepare and I let myself go to the goodness and simplicity 'of this dish ...

INGREDIENTS:

chicken into pieces, olive oil, onion, a pack of quince paste, 1 egg, 1 roll of puff pastry. salt

PREOCEDIMENTO:

1. fry in olive oil and the onion into thin slices touching the chicken, add salt to taste;

2. Once cooked the chicken, drain remaining oil and add the quince pieces;

3. Lay the filling on the pastry and decorate the pie to taste (I use a roll just folded like a strudel, but you can use two disks and give the typical round shape of pie);

4. brush with egg yolk, about 180 ° until golden brown.

5. To eat greedily (and remember to thank the dear Pili!)

PS ... I personally do not know the quince before knowing this dish, but only the quince jam (which has the consistency of a jam). Here in the Piedmont

I looked at several hypermarkets for a while 'but I could not find it as I had seen it used by Pilar ... But finally I found the true conognata (ie JELLY is solid as it should be) in any IPERCOOP .. and I immediately decided to try it.

Sunday empanada TO PILAR!!

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TOFU AND ZUCCHINI

This is a simple dish, fast, and very little calories.

Even those who do not like to cook (as ALEGEO) at the end a bit 'of necessity' (.. line), a bit 'on a whim and a little' goodies to succumb to his charms ... (the recipe - I admit it - had come from her!)

INGREDIENTS

zucchini, tofu, olive oil

Cut the zucchini into rounds (if small) or diced fairly old (in this case it is best to remove the seeds and inner will "loosen").

is baked in a drizzle of extra virgin olive oil and heat.

half cooked, add the tofu, cut into cubes (more or less the same size / thickness of the zucchini) and continue to jump all over high heat.

is flavored with a bit 'of salt: If required you can scent with black pepper or paprika to revive ...

are delicious!

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PENS TO ASH

Let's say the pens are one of the pasta shapes that more 'popular ...

We have now reached is that the fall season with these cold days and a little 'gray ...

Suppose you want / need 'to eat something "full bodied" and you love the strong taste ...

Pasta to Ashes is definitely the place for you. The

tasted centuries ago in a restaurant on the Ligurian Riviera, since then I've given a lot of people thinking that they knew and Constanta, in most cases, was totally unknown ...

It is a shame because it is a goodness' .. perhaps risky, safe heat, but still a good.

INGREDIENTS

format Penne Pasta, Gorgonzola (to taste, I use the more sweet); pate of olives.

You cook the penne until al dente.

It melts in the microwave until the gorgonzola is pretty streamlined and liquid (in case you have not you put it in the microwave in a pan and tap it melts slowly with a little 'heavy cream).

You add gorgonzola pate of olives (preferably black!) According to your taste (savor people, taste !!!). It

Drain the pasta and season with this delight.

Fast, Easy, Tasty!

Buon Appetito!!

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The passenger (we hope) tomato intolerance does not keep me away from this delight ...

Often when the gardens of the popes and overflowing in-laws of fresh tomatoes, full-bodied, fragrant me back and I picked up everything we can to prepare the tomato sauce to use in the winter months each time discovering the incredible taste of summer ...

The preparation is simple, fast and innovative method of sterilization literally (nothing but water bath !!!)...

INGREDIENTS:

red, ripe tomatoes (I use mostly beef heart), extra virgin olive oil, 2 carrots, 2 zucchini, 1 onion, a bunch of fresh basil.

bormioli jars of desired size (I use those little ones from gr 250) and a large pot (with high sides) to cook ...

Put a little oil in the pot, make small pieces onion, carrots and zucchini and then dry everything.

Add tomatoes peeled and cut into touch.

Stir occasionally until the water released from the tomatoes has not completely dried out (usually I do cook a rapid fire the first hour and then continued on a low heat until the sauce reaches the consistency you want). Turn off the sauce. Add the basil leaves (no logs !!!). For those who want more liquid blend with immersion blender. Cover and keep warm.

Preheat oven to 100 degrees. Once the milk is hot place the glass jar (no cover of course) for about 10 minutes on the plate (so that you sterilizzino).

At the same time retains the lead (still hot) water to boiling.

being careful not to burn hot fill the jar with the hot preserves (I use a ladle) and close the cap immediately (two rags, one for holding the jar and take one for the cap you will avoid the burn!). You will see that the cans will close by if it all just starts to cool.

If necessary for pasta, pizza, steaks, stew and sausage for the polenta to use this delicious sauce ...

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PURUNIN canned tomatoes (chili) STUFFED

red, round, crunchy ... They make me go crazy. I love them. Around

not ever find them as pleasing to me .. are always filled, that's true, but with the filling and whipped smolencio!

INGREDIENTS:

Chilli round qb; green olives, anchovies or sardines (in oil or salt), salted capers, white wine vinegar, extra virgin olive oil.

As usual, the quantities are "AT WILL" ...

Once you find the chillies first, very first thing to do is to put on gloves immediately kitchen (better than light white plastic), the first time that my mom made me clean "purunin" (as we call them by I come in Piedmont) omitted this step and my hands were literally took fire for half a day ... dooooolorrrre!

Then you cut off the stalk, you dig into the chili with a spoon or a special tool (keep in mind that the more the chili will be cleaner and less spicy) and wash the shell that results from it in cold water.

You bring to boil a pot with half water and half white vinegar and dip the peppers until they are crisp (the fork is the best way to understand what is our favorite cooking) ... however it is a rather fast.

Drain them the "purunin" and they start to dry and cool on a towel upside down (so that it drains the interior).

is kept in the refrigerator a half day and fill up the next day.

AND HERE IS THE BEAUTIFUL. As anticipated

hate the filling soft and crushed that I find around ... I think pre-chewed ... so my chili them filled as follows:

wrapped with a green olive whole anchovy / caper and anchovy. SIMPLE. FAST. PUTTY AND DO NOT CHEW! It

Riepe jars of these colorful and delicious - once you are finished - it covers the whole of good extra virgin olive oil.

is close to sterilize the jars without providing overly. This is for two reasons:

The first is that much less eat them in no time .. the second is that they are cooked with vinegar, preserved with oil and then there are problems of conservation ...

Try it and are delicious!!

Perfect as starters in both winter and summer!

A variation for the stuffing is the one with the black olives and pieces of tuna .. toma or with mountain and olive oil .. But personally I prefer the one described above ...

TASTE TO BELIEVE!