This morning I found on the kitchen table and a beautiful big squid mussels. And
mo?
Pasta with mussels and squid of a second?
Gemma that as a baby when we were around instead of ice cream or pizza asked, "Mommy buy me a fish?" growth instead has become more picky, and then, knowing it would dissected the dish ... I preferred
Pasta with mussels and cuttlefish of a second!
But how? ... few Sundays ago ... I had proposed to them and ... you and so I wanted to invent something else ... for a change
And for a change from three days I moved out in the kitchen because there are works in progress at My stack and to rinse I use this old pile of grit gift from a friend and also a wash hands before and go out from the kitchen ... Patience ... who said that simple things are not of this world?
I have not changed much about the recipe above ... I cooked the squid like last time then I to the sheet that I maltagliate to pieces with scissors and baked as usual nell'intingolo the cuttlefish diluted with boiling water.
But you do not like me ... assuming that we want to try ... I have to prepare killed in two minutes (the time it takes to cook pasta Maltagliata) a with pesto smell of my garden:
In order quantity:
Wild Rocket (will fit even the grown but is less strong in flavor)
Parsley
Mint
All washed dried and crushed in the trusty Thermomix with salt, pepper and oil.
prepared before the pesto and then ... then "let down" the dough, making sure to cook without too much liquid.
Pour the mixture into the pot, already in the table were bowls, but the flat top this case makes it more because we pour over the pasta and pesto choreography if you use your dinner plate, even in the edge of the plate.
While I still have to choose which of the dishes began by photographing Gemma:
"good Mom!"
For a simple second
Peppered mussels Neapolitan
... the MPEP 'and mussels, for the Neapolitans, is full charge pepe, al massimo prezzemolo ... e nient cchiu...
Io l'ho fatta a modo mio stavolta... non so se alla gallipolina, alla tarantina, anche questa "Tanto per cambiare"
Nel pentolone ci ho messo l'aglio intero, il il prezzemolo, la menta e anche qui una foglia di finto pepe, oltre al pepe macinato e un filo d'olio di casa che rende il guscio bello lucido.
E che nessun napoletano si permettesse di trovare da dire ah!
La loro cucina è fatta di regole come nella fisica, da li non si scappa, deve essere così per forza, la cucina non è statica è sempre in evoluzione e in trasformazione, se tutti la pensassimo come i napoletani non ci sarebbe creatività.
Sono Gone are the days ... (You know to 'mme!)
Tiramisu Sanremese
I explain now why Sanremo.
It 's a tiramisu with strawberries, mascarpone cream and mint leaves. A triumph
tricolor ... my daughters have been waiting for, Valerio Scanu, the winner of the last Festival, often seems to prepare the strawberry tiramisu. This year, the trio
Italy My Love finished second at the festival ... Horror with the patriotic song ... hence the "Tiramisu Sanremese" I
Fb seen on a recipe with the addition of mint, last Sunday, after lunch and the flat tire on Easter, I spent the evening to find the recipe.
I have not found it, and then I mixed each other clues that I found on the web ...
The doses are not too large x 2 trays:
Mascarpone 500 gr.
Fresh cream 500 gr.
Sugar 200 gr.
3 eggs 2 Bottles of
Pavesini (you will)
A pound of strawberries fresh mint leaves
Whip the egg yolks with 150 gr. sugar until they are clear, keeping aside the whites.
In my pantry, there is always a plastic container with a vanilla bean and granulated sugar, as I use the add and my cakes are delicately flavored, but never too much, as when using packets of vanilla , who does not have my sugar flavored with vanilla, also uses the bags ... (Worse for you!).
Add the mascarpone cheese to the yolks for mixing well and place in the refrigerator.
Whip the cream, if you first put the container in which the mount in the fridge, and incorporate the cream with a spatula, using it from the bottom up without removing the cream.
Put in refrigerator.
Now add a pinch of salt to egg whites (which should be at room temperature, the supermarket eggs do not keep in the fridge and we do not even us) and mount them with whips.
not go in a hurry.
The whisk is used at the minimum speed
Maria Grazia Calò (for those not familiar is a teacher of cooking and frequents the "test of the cook" the glorious days of Clerici) teaches: the higher the speed of the hoses, will be the biggest bubbles of air that will create and the larger ones will break before you get those small but at low speeds, and this is what happens when after 5 minutes of rest in the bottom of the bowl of our White fitted, we find that liquid that is removed from the frothy mixture.
add the whites always from the bottom up gently and send it in the fridge. Let
strawberries.
After cleaning, approximately 2 / 3 of these are whisked together with the remaining sugar and the peel of an untreated lemon (the amount of sugar should be indicative and taste, I do it often and shamelessly, the sweetness depends on the degree maturation and quality of strawberries and do not hesitate to add more if you were to seem less sweet.
Pour the mixture into a container of strawberries and the inzuppateci Pavesini.
fussy I've alternated them, a and a straight backward, it seemed better to get jammed, in fact maybe I just like to complicate life.
layer of cream
Strawberries sliced \u200b\u200bmint leaves washed, dried and shredded. Another layer of
Pavesini
another layer of cream
Strawberries, strawberry juice and sprig of mint.
in the fridge for a couple of hours, otherwise after so much work when you serve you a simpleton.
While writing a beautiful sunset from my porch, red, intense and ... fast, so fast that I could not photograph it.
What made me think ...
Tutto passa ... e se ne va ... passa la bellezza di un momento ... se non siamo in grado di cogliere quell'attimo...
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