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New blog address

The new blog address is:
http://www.ilpranzodibabette.com/

You will find all published posts here also to the new address. Comments are closed here, commented on the new address or write me an email

ilpranzodibabette @ hotmail DOT com

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Asparagus

Here I told you how to use the stems asparagus, but the tender part what happened?

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Pierre Laszlo on puffs of salt in the garden







Pierre Laszlo, a chemist and author of "History of salt. Myths, ways and knowledge" puffs up salt.

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some glimpses of the garden that my grandmother Irma loving care in every detail.

The azalea flowers






Here are two little people: one is a fake and it is true, indeed true. Let's see if
guess:)





Rosemary satisfies us with its purple flowers for several months already.
I love them.

nice weekend!

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Finger food

Looking for finger food?

Here are some examples of finger food :
Bake
Boats with cuttlefish and prawns
biscuits with foie gras
Cannoli Craker
cheese sandwiches, and spelled [libum ]
muffins with pumpkin and walnuts
Muffin with spicy carrots and almonds without milk and dairy products
Small quiche with asparagus and goat cheese
Quiche with mushrooms, bacon and seeds Poppy
quiche with artichokes, clams and mullet
Quiche with salmon, smoked cheese and zucchini pie
pasqualina
Asparagus Scones Pumpkin Scones

Tomato Gratin

Creme
salmon and herb cream
hummus and hummus with sun-dried tomatoes
Hummus cannellini beans and honey
Hummus stalks of asparagus
to Hummus Dukkar
avocado mousse tarts and colorful
Chicken Mousse
ham mousse
Dukkar [sesame seeds, nuts, spices, Egypt]

Pancakes - Blinis Blinis


carrot fritters [Uttapam India]
fritters shrimp
Poori - Indian pancakes

morsels
bites dried beef, goat cheese and balsamic vinegar
pudding
Goat cheese chic
figs, duck with balsamic vinegar
Finger food sweet potato and creamed endive
finger food polenta and tuna [Lipomo maki, fusion]
Krisprolls with avocado, crab and grapefruit


Appetizers
Capponmagro easy [easy capponmagro]
Vietnamese spring rolls
Foie gras with Earl Grey jelly and pear
shrimp puff, brioche and cream
dill and pistachio mille-feuille with pear and pecorino
Mozzarella with sun-dried tomatoes and pine nuts
Onigiri [triangular rice balls, Jap]

Panettone Panzanella Gourmet

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Carmelo Chiaramonte up puffs of Sale






Copyright Janez Puksic



"[...] the root of the word restaurant comes from the verb that means to me refresh cheer. "

Carmelo Chiaramonte up puffs of salt comes to cooking, creativity, and of course salt.

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Hummus

In most recipes that use asparagus is almost certain that the stems should be discarded later, but what a pity!
After I made a little thing then you will see that I was with these legs, 'aspect appears to be a little tough, but I tamed quietly, turning them into a lush and delicate hummus.

the stems of a bunch of asparagus 1 tablespoon tahini a piece garlic 2 tablespoons extra virgin olive oil a teaspoon lemon Boil the asparagus in a little salted water for 15 minutes. Drain and shake it at full speed with little cooking water for 30 seconds. Now consider whether to pass them through a sieve, in my case it was not necessary, the fibers were dissolved. Add the other ingredients and mix well. Let cool completely and serve.

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of stalks of asparagus salad with black rice and pork

premise that you can not understand this post before they read this .
However, this rice salad comes from a series of more or less illustrious leftovers: roast pork with tuna (What Is?? But I told you to read here! ), the orange sauce (ditto ) which by the way took a rest taste even better, and half a pack of black rice (the series if you want to buy another corn-amaranth-type look to finish at least one of the thousands of types that infest the cabinet !) Anyway liked this salad is very fresh, almost summer peeps away. Kiwis are replaceable with pieces of papaya, mine are a little anemic in the late assolutaemente and bio.

black rice 300 g pork 2 slices of tuna small and cute strawberries 4 kiwi 4 orange sauce 6 tablespoons balsamic vinegar of Modena qb [Thanks Omar; )] Venus Cook rice in salted water, drain and cool them with cold water, let it drain. Finely chop the pork with the crescent of tuna, season with orange sauce. Peel and wash the kiwi, remove the tough central part and cut into cubes. Mix the rice with tuna, put it in 4 glasses. Decorate with pieces of kiwi and a strawberry flavored with a drop of balsamic vinegar of Modena. The spoon to eat.

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Spaghetti with tuna risotto with mussels, peas and turmeric Torta Pasqualina

boring pasta with tomato sauce a lot, but rather prefer a basmati rice with a drop of olive oil from Liguria. It is not for snobbery, it is indeed a genuine feeling of being tired of pasta and sauce;)
However, the pasta in general I like a lot, especially perhaps with risotto and fish in and then after yet another trip to the fish I released fantasy. This dough can easily be prepared in two stages, indeed is even better, the day before we deal with the mussels and shellfish are preserved and filtered water in the refrigerator the next day he made the pasta itself.
I remind you that there are two more recipes for pasta risotto that I posted: the Spaghetti with clams and tomatoes with mullet Farfalle with shrimp and chicory

mussels 3 kg turmeric 2 tablespoons peas 300 g spaghetti 500 g mint sprigs 2 shallots 2 extra virgin olive oil Clean mussels and leave to soak for several hours. Chop the mint and scallions and fry with little oil. Add the mussels and after a few minutes cover the pan. When I open let them cool and shell. Filtered water with a strainer and keep order. Fry the peas in a little oil in a large pot. After 7 minutes, add water mussels, diluted with a few ladles of hot water. United spaghetti move often with a wooden spoon during the first two minutes of cooking to prevent them from sticking to each other. As the water is absorbed aggiungetene of the other, towards the end of cooking diluted in a little water and turmeric colored and flavored spaghetti with this yellow spice. Finally add the mussels and give a vigorous mixed. Serve.

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As I announced in the comments a few days ago I tried to prepare the cake pasqualina. This is my first time and I must say I am very pleased with the outcome even if the arms are pretty sore, pull ten sheets of pasta so little fat is not a joke! However, as I watched in its physicality is so matronly `Pasqulina not think the name is so appropriate`; I think this is a rather Pasqual eet, is not it?! No offense to charity ', but his being so high and filled with the `make their own and do not eet ina. The recipe is a taste of the Ligurian hills covered of olive trees has made it even more good in my opinion, but I think that `replicate without the excuse of religious holidays. By the way, Happy Easter to all who pass by here!

For the dough 500 g flour 2 tablespoons extra virgin olive oil a pinch salt 200 ml lukewarm water about Mix all ingredients and mix vigorously. When the dough is firm and elastic divide into 10 balls and put them under a damp cloth to rest for 30-60 minutes. For the filling artichoke hearts 600 g ricotta 300 g Parmesan cheese 4 eggs 80 g marjoram 1 onion 15 g salt pepper Boil the artichokes. Take a fry the onion and add the sliced \u200b\u200bartichokes. Make them a flavor for about ten minutes, then let cool. Preheat oven to 180 degrees. Roll out the dough into 10 thin sheets. It is a very firm paste and a little fat and you could make a little 'hard, if you have at hand I suggest you use the duck grandmother at least for the initial phase of drafting. I had not with me, but to accelerate the time after pulling the roughly three superimposed layers separated by waxed paper with a rolling pin and then did the rest, it optimizes a minimum work. Lined with baking paper a round baking pan of 20 cm in diameter, then you have Based on 6 sheets, anointing with oil as the overlay. Mix the artichokes cool now with ricotta, Parmesan and chopped marjoram. Season with salt and pepper. Fill the pastry with the filling with a spoon and dug four pits. Fill each egg with a dimple. Cover with the remaining 4 layers, close the edges and prick the surface. Bake for 50-60 minutes. If the cake is not as well done, continue to cook after making Avela belly downward for 15 minutes. If necessary leave to dry completely in the oven but still hot.

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Cream of spinach, arugula and mint peas

I found a hobby that allows me to occupy your hands and free your mind then wanders quietly chasing thoughts of all kinds. Pilates? Yoga? Absolutely not.
shelling. That is the practice of depriving legumes such as peas and beans in the container provided to them by Mother Nature, the unhappy neologism is mine. I begin to remove the pods and focus intensely on their color, we can say that it is a very cheap form of color therapy, and after a few minutes I feel more serene. We know that green is by definition the color of calm and relaxation. And then, apart from anything else, I finally find these berries ready to be eaten. Of course I could also open the freezer and use a decent frozen But why give up all the benefits of color therapy pod?!

peas 200 g spinach 200 g net (if you use them fresh calculations that can give up to 2 / 3 of their weight of scrap) rocket 100 g onion 2 stalks celery 1 1 white onion 4 sprigs mint 3 tablespoons extra virgin olive oil Chop celery and onion and fry it with oil. Add the peas and a few minutes later 800 ml of water. When the peas are almost cooked add the spinach and when they are wilted but still bright green joined by rocket. Cook for a minute and then blend the soup with mint. Season with salt, perhaps using a salt flavored with ginger. Serve to taste with soy sauce. Very good at any temperature.