Milena Velba Scene

Pizzoccheri Valtellina

A strange light filtering through the blinds of an awakening ... quiet ... this morning the snow had covered the roofs, roads, trees .. the path that leads home.

Feel like home ... ... typical winter dish of a warm and full of flavor.

First of all, obtain the following ingredients:

A Cabbage ... not too big

herbs or fresh spinach

3 potatoes (medium)

cheese local specialties (Casera / Bitto)

grated Parmesan

buckwheat

Farina OO

Butter

Salt big

Prepare the dough mixing 350 grams of buckwheat flour and 100 grams of flour OO with a little water to obtain a smooth and homogeneous mixture. Let the dough rest. Boil water in a large pot and add salt. In the meantime, clean the cabbage, choose leaves most 'beautiful, about 400 grams and after having washed and cut into slices put them into the pot. United 3 diced potatoes and herbs. Take the dough and pass it into the machine to roll out the dough (about 3 mm thick). Adjust with a knife edges of the pastry so as to obtain a strip from the edges smooth. Cut into strips about 1 cm wide in order to obtain the pizzoccheri.

United pizzoccheri vegetables, which now will be almost cooked the pasta and cook for about 10 minutes. Place about 100 grams of butter in a large non-stick pan and melt. United 1 tablespoon extra virgin olive oil. A pinch of salt. Cut the cheese into small cubes 400 gr. about. Drain when cooked and pizzoccheri ponetene a first layer in the pan where you melted the butter, add a generous amount of cheese and Parmesan and continue that way until the ingredients are not finished. Put everything in a platter and brought to the table still steaming ...

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Biscottologia

Image taken from http: / / www.instructables.com/file/F7W1R1TFMYGKAZO/

Biscottologia :

-bi fat, baked

-lo ingredients, mixing, and the shape of the cooking time the biscuits are: -soft and consistent

-friable and crumble easily

The crispy-crunchy depends on

low percentage of liquid in the mixture

high in sugar and fat

prolonged cooking

thin or small form

The softness

depends on

high percentage of liquid in the mixture
low in sugars and fats
presence of honey, molasses, maple syrup and the like

quick cooking thick

The consistency depends
• by
high percentage of sugars and liquids low in fat but high proportion of eggs
type of flour or strong gluten development during mixing

L '
increase in volume depends on

high sugar content, which helps it to rise (in this case, the sugar helps it to rise while the sugar does not affect much)
highest percentage of sodium bicarbonate, baking powder or food
ammonia incorporation of air during mixing (for example, whip the egg whites with cream or mixing with fats and sugars)
low cooking temperature

the use of weak flour, on the contrary the strong flour and slow down the formation of the gluten rising

mixing methods.
One step

:

Place all ingredients in a bowl (or food processor) and mix gently until the mixture is well blended

Creamy :

Place the sugar, fat, salt and spices in a bowl and mix the ingredients until creamy. Light biscuit mix until the cream becomes soft and fluffy, to incorporate as much air as the final dough. Denser biscuit mix well but do not make too frothy cream. Add eggs and liquids

Add the flour and yeast. Do not mix with too much force to prevent the formation of gluten.

Spongy :

Mix sugar and eggs until frothy (as is done eg. With the sponge)
Gradually add the remaining ingredients.

Form cookies.

2. -
Using pastry bag

-

Using a spoon, by placing the mixture on the pan. This simple gesture will give the cookies a more rustic and homely - Coils :

Form a cylinder with the mixture, let cool in the fridge

Spread to the desired size

Cut with cutters

-

Modelled :

Idem Idem
Shape the biscuits with your hands, for example. flattening or creating special shapes

-
In the freezer:

Form a cylinder with the mixture, let harden in freezer
maintaining the cylindrical shape can be cut the dough into disks with a knife, In this way there are differences in the dough
-

double cooking method (a typical example. the corner):
Form a cylinder with the mixture

Cook for the time indicated
Allow to cool completely and then cut the dough into several pieces
Bake the cookies for the time indicated for the second firing

- Method for liquid mixtures very

(typical of brownies):

Pour the mixture into a pan and cook for five minutes
Cut the dough into several pieces into the desired shape
4. Again the best way to learn is to practice an art, then stir, bake and nibble.

Sources of inspiration: Martha Stewart's Cookies

1. Professional Baking Cookie Craft

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Moelleux chocolate and almonds


Sunday evening, the roast is just out of the oven, the table of sounds talk in the family and the clinking of cutlery when, almost suddenly, everything is silent. Heads turned in unison toward the kitchen led by the intense aroma of chocolate that comes from the oven.
"That smell ..."
"I made my first moelleux" I say with my chin out proud of me. "what's that?"

"Well, there is no exact translation in Italian. I'm kind of hot chocolate pies but different. "

moelle

eux

appear on the table there are those who look at them with curiosity, who immediately tries to bite despite the clouds of steam emanating smoking.

"But it's hot cakes!" "No, I'm moelleux ."

Silence. Taste. Another silence.

"Whatever they are exactly right ... I'm good"

Silence. You eat.

Serves 6 stencils:

100g dark chocolate

60g butter to grease a bit more stencils

100g flour 00

50g cocoa powder

150g sugar 2 eggs

3 tablespoons skim milk

4 tablespoons Almond

Sift flour and cocoa into a bowl. Separate the egg whites and yolks and beat the egg whites until stiff. Chop the almonds without reducing them into pieces too small. Break the chocolate and melt in a double boiler with butter.

Allow to cool the melted chocolate and mix it with egg yolks, flour and sugar. Add milk to soften the mixture. Combine egg, stirring with a wooden spoon or silicone from the bottom up. It 'important to mix gently to inflate the pie in the oven. Turn the oven to 180 degrees. Grease well the molds and fill halfway. Sprinkle with chopped almonds and top with the remaining chocolate without filling the molds to the brim. Bake for 15 minutes in the oven and let stand for 3-4 minutes without ever opening the door. Serving

Moelleux

and baked on a hot plate. They should be soft and creamy inside.

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Petite Piadina Farro & Sesame

Dedicated to all those who love the flavors and the roughness of the flours & Co., which was specifically geared to a special friend who suggested I make a Piadina a bit 'unusual ... Petite Piadina Farro & Sesame

easy recipe ... running ...

300 gr. Spelt Flour Stone-ground

30 gr. lard

1 / 2 teaspoon baking pies for tortillas and

Sesame Seed

Water: enough to get a smooth and Compact

Tyrolean Speck finely sliced \u200b\u200b

Ricotta vaccination

One tablespoon of olive oil

ground pepper

Put on your work surface, dough or flour, lard, yeast and water.

Knead until dough is smooth, soft and compact. Let stand about 20 minutes. Place a plate over the fire for tortillas, or a non-stick pan. Roll out the dough with a rolling pin and cut with a farro pasta cut some discs. Place the discs on the hot plate (not too hot), when the first bubbles start to appear, turn disks the other side and continue cooking. Brush each disk with a little olive oil and sprinkle with sesame. Remove the diskette from the plate when ready and now the dial plate, alternating the cream cheese (made by adding olive oil and pepper) with some slices of bacon ...

umbrellas and balloons with lemon icing

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magical leek soup Soupe mimosa Mireille Guiliano

What magic will never have this soup? The name is mysterious and resonant. I wondered: is magic for the taste? To speed execution? Or for some mysterious virtue? The flavor of the leeks ... well, have to like it, I'm going crazy, I cook the leeks in a lot of variations and I like this version even light. In speed is fast because, apart from cleaning the leeks and cook, there are many steps you can take. Will be the virtues of the leek then to make it magical? The leek is low in calories, only 60 per 100g, is rich in vitamin A, has a good dose of B vitamins and vitamin C (check out the tab on the Porro wikipidia for other data) is slightly diuretic and cleansing .

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"... Sweet Elise"

Best wishes for a heart to my sweet little niece Elisa.

Sunday we celebrated its 2 years.

The "Aunt Tarolina " has created a Cake all in pink ... here is the creation ... "

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biscuits with chocolate and granulated sugar

The title of the post on the muffin was

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dumplings ... Green

before hearing ... then ... the view ... the sense of smell ... QuartoSenso, taste ...

Today, a recipe from the bright color ... bright green as the grass of our garden these days ...

Serves: 4 people

Difficulty: Easy

Running time: 15 minutes

Cooking time: 10 minutes - grill

dumplings

200 grams of fresh spinach

100 g Semolina

550 ml of milk

a pinch of salt

+ 10 g butter 10 g butter

30 grams of Parmigiano

2 egg

Cream butter and sage

100 grams of salted butter

finely chopped fresh sage

8 sage leaves for decoration

Running : bring the milk to a boil with a pinch of salt. Add the spinach and cook for about 3 minutes.

Remove spinach from milk and milk drop in the liquid eccesso.Porre spinach in a blender container and a dipping lower in the spinach puree. Add 10g of butter milk, pour in the semolina gently to avoid creating lumps. Cucocere for about 3 minutes. Remove from heat, add the spinach, 2 egg yolks, 30g of parmesan cheese and 10g of butter.

Place the mixture on a sheet of greaseproof paper, put on a second sheet of parchment paper with a rolling pin level the mixture until a dough thickness of about 1.5cm. Allow to cool in the fridge and. As soon as the mixture is very cold and will compact size with the aid of a pasta or simply with a small glass, made small round dumplings. Place the dumplings spaced in a pan covered with parchment paper and sprinkle with the finely grated Parmesan cheese. Place the pan in the oven under the grill for about 10 '/ 12'.

Meanwhile, prepare the butter cream by placing 100g of butter in a saucepan and the aroma of chopped sage.

Place over heat and melt the butter.

Remove the gnocchi from the oven when ready and well browned, place them on a plate, sprayed with cream butter and sage and decorated each plate with sage leaves.

Mossberg 30-30 V.s Marlin 30-30

I must have it!

E 'adorable and eco-friendly (because it's made from recycled paper).

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This was exactly the recipe I was looking for when I wandered in search of the web-flavored ricotta cheese baked in'm greedy. Light, no eggs, very tasty.
Again I do not have exact ingredients only tell you that I used a box of 250gr ricotta, I added a whole lemon (zest and juice) and a tablespoon of cornstarch, a few drops of vanilla and sugar to taste (ie I tasted until my palate said it was sweet right ..). Then I oiled two or three molds and I have sprinkled with sugar. I poured the mixture and I cooked everything in a convection oven at 200 ° until it is presented handsome complexion. I put a cool
first at room temperature and then refrigerate.
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once very cold can turn into saucers and serve with cranberry juice or a delicious lemon / sugar / cinnamon in saucepan just before inspessirre fact id serve
TRY TO BELIEVE!
Bon appetit!