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Di necessità virtù!

girl is not beautiful?
No, not the photo itself (you do what you can) ... the subject of the picture!
Calm , are not hallucinating, I'm not delusional, I know that is a BROCCOLI!
And I know if I put the photo of Raoul Bova your reaction would have been much different (well my! !), but since this would be a cooking blog, more or less, the subject gastronomic there was everything:) I confess that I have a penchant for cabbage and broccoli all types, but the Roman broccoli I find a small masterpiece of nature, every locking line seems sculpted to perfection and this time, before you throw it in the pot I have not resisted the "click"
imagine that has also won My mother-in-law that did not know him. One Sunday I was with her and suddenly I see it out on the terrace and come back with a cloth with something in it ... a Roman broccoli! He held it out to cool for a week because she was sorry to cook! At that point I told her it would have been worse end up in the trash rather than in a pot, would not hold still for long!
beautiful, good and rich many beneficial properties, our broccoli has proved a valuable aid for myself grappling with the need to dispose of a large ingredient in the pantry. Who knows ... maybe someone fueled by unexpectedly ...
Broccoli and rice, nice couple.
But if in carbohydrates and vegetables also add a good share of animal protein (fish) and vegetables (pulses) together scented with a hint that never hurts, what comes out is a single dish healthy, nutritious, tasty, and pass me the license for that time, even if presented so cute!
Curious to know? Then I will introduce ...

PS I fear that the first courses for a bit 'will be single-issue!
PPS mole loves risotto. I suspect that being in the clouds was not that much in the clouds!

SALMON RISOTTO WITH BROCCOLI ROMANO and on Chickpea ORANGE

INGREDIENTIper 4 people
-for risotto

• 300g of rice for risotto
• a Roman broccoli
• sliced \u200b\u200bfresh salmon (about 400g) * or alternatively 2 boxes salmon in natural
• 1 shallot
• a saffron
• Grand Marnier to taste extra virgin olive oil
• salted butter
• salt

* for court-bouillon if you are using fresh salmon

• 1 carrot
• 1 stalk celery
• ½ onion blonde
• black peppercorns

-for chickpeas

• 150g of dried chickpeas
• ½ onion blonde
• 1 bay leaf 1 orange
• untreated
• extra virgin olive oil
• salt
• pepper

Soak the chickpeas in water for at least 6-8 hours, drain, rinse and cook on low heat covered in water with onion slices, bay leaf, some peppercorns and grated orange (orange part only).
Once the beans are soft, mash together with a bit 'of the cooking water (without bay leaves and no orange peel).
In a pan heat a tablespoon of olive oil with the zest' orange zest, add the chickpeas, salt, stir and cook on low heat for about ten minutes. It should be a thickish cream. Keep aside hot.
If using fresh fish, prepare a court bouillon by boiling water in a saucepan with carrot, celery, onion and 4-5 peppercorns. Leave it on fire for about 15 minutes, then add the slices of salmon and cook for about ten minutes. Drain fish, let cool, remove skin and any bones and flake into pieces.
If you opt for canned salmon, simply drain the liquid from storage.
Peel the broccoli, boil whole steamed keeping it al dente and then divide it into parts.
In a pan fry the shallots finely chopped 2-3 tablespoons extra virgin olive oil, add the rice and let it toast, sprinkle with the Grand Marnier and allow to evaporate. Continue cooking the rice by combining water as hot (or if you prefer, the hot vegetable stock). Adjust salt.
5 minutes dal termine, aggiungere lo zafferano, le cimette di broccoli e il salmone. 
Fuori sal fuoco mantecare con una noce di burro salato e impiattare il risotto con un coppapasta sulla crema calda di ceci a specchio. 
Profumare a piacere con del pepe nero macinato al momento e servire subito. 

Con questa ricetta pertecipo a  " Piatti unici " il gustosissimo contest di Eleonora

e non potevo certo perdermi " Ma sei proprio un broccolo! " il contest tutto verde di Eli 

A kiss and the next:)

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Quel pizzico di zzzZZZzzz...

O heavens! Monday again and I have always realized that there was a weekend in the meantime!
that will, as usual, I plan too many things all at once, it will be well that survived the cataclysm snow, Sunday was disorientated by a "dark" unexpected, but today I feel really a rag.
For the series: it is blind luck but bad luck sees us very well ... guess what '? Saturday afternoon I decided to make a detour from my trusted friend herbalist: urgent hand cream, my cream portentous sixth that put me in so many cracks and redness. And as usual for something that would take only ten minutes you use more or less an hour, lost in a chat the other, a bubble bath and body cream.
currently paying, the cunning ( herbalist) who knows his chicken (signed) I purchase a fair amount of samples, knowing that a few days time I will be back from her to take at least a couple of bubble bath.
And among the many we slipped a couple of face creams (which I had already got to try) and a new eye that he would not claim only to provide miraculous results (ehhhh it right!) but also to be 100% NATURAL! And thank goodness! Because if so, then I must have a strong propensity for the chemical-synthetic!
course Saturday night and tried it once ... I had not ever done!
Yesterday morning I woke up with two eyes style billiard balls red tomato and utter lack eyelids little mi tocca chiamare un fabbro, tanto sembrano incollate con il mastice! 
Se non fosse stato per il pronto soccorso collirio della suocera (santa subito!) credo che avrei passato l’intera giornata ad occhi serrati, visto che non mi riusciva di tenerli aperti per più di due minuti, tamponandoli in continuazione dal muco nemmeno fosse stato un raffreddore da guinnes dei primati! 
E ovviamente, dandomi fastidio la luce, m’è toccato portare per tutto il giorno gli occhiali da sole anche in casa…’na goduria! 
Oggi per fortuna va meglio, ma sembro reduce da un incontro di pugilato! 
I really need to give a boost of sparkle to this earlier this week with a nice spicy frizzico as only he can do.
Like him who? But he ... zzzZZZzzzenzero ^ __ ^ And who else?
Since I always have a hard time finding my beloved ginger candy outside the Christmas period I decided to finally let me alone.
The recipe, needless to say, I found it here ... amazing for people like me who loves the "picanto", that strong that the dragon gives him a mustache Grisù: D!
Yeah, these small bon bon amber are deceivers, lit the fire slowly, without us noticing. And it is a "fire" that feeds on itself because instinctively you are not inclined to shut it down with a nice big glass of water, but rather to reach out to another piece, another and another ...

candied ginger (recipe Sandra - A touch of ginger )

INGREDIENTS

• 2 pieces of fresh ginger peeled
• 2 parts granulated sugar
• 1 part water (half and half in the first firing in the second)

In my case:

• 300g of fresh ginger (already cleaned)
• 300g caster sugar
• 150ml of water (75ml + 75ml)

Peel ginger and cut into thin slices, put in a wide shallow pan with half the water provided, bring to boil over low heat and simmer for 35-40 minutes. Drain and let cool on a wire rack.
Put the slices in the same pan with any remaining water, add sugar and remaining water, stir well to dissolve sugar, and always cook over low heat, stirring from time to time, until the slices of ginger are almost transparent (it will take about 45-50 minutes). Drain well and spread the slices to cool.
Transfer the slices on a sheet of greaseproof paper, sprinkle well with sugar, trying to make it stick, and let them dry at least one night.
Store in glass jars with screw cap or in tins.
lasts a long time ... if it lasts!

NOTE: q HIS version of candied ginger would call "strong " suitable for those who love the taste very spicy (like myself)!
At first glance it is almost surprised because what that is felt is the sweet taste of sugar, which gradually begins to dominate the taste of strong and persistent Spice, which lights the fire!
If you prefer a taste " soft" and less "aggressive " the Board is to put the slices of ginger still raw to soak in cold water , for an hour, drain them, place them in a saucepan covered with cold water and bring to a boil making them cook for 5 minutes, drain and repeat for another 2-3 times.

E Now girl hear hear ... is a bit 'and I'm thinking that the time has come to realize ... the first contest Notes Chocolate .
And guess' what will be the theme?
Exactly ... GINGER galore! Appetizers , first dishes , second , sweet all with this spice as undisputed (fresh or powder) that I love so much and that in some ways I am looks like a little ':)

There will be two winners , one for the category a sweet and salty for the category, and for all a pfd freely downloadable that will begin in late recipes with participants.

In this adventure, follow me as jurors exceptional
- the lovely blog of Eleonora Butter & Honey and
- the bubbly Saretta the blog up an appetite reading
that thank you very much for their willingness and their enthusiasm.

The prize? Well, I do not know yet ... we'll see along the way and still be a surprise. A bit of suspense does not hurt no ?!?!?

Then you're ready to start hamsters?
Here are the simple rules to participate

1. Can participate, even those who do not have a blog

2. ONLY apply recipes published from February 2011

3. You can submit only one recipe , with photos

4. Participants will have to insert the banner of the collection

" zzzzzzz ... ginger (i) AMO? "

in the sidebar of the blog with a link to this post and publish it with the photo of the dish even post the recipe

5. Participants should leave a link to the recipe as a comment to this post

6. Who does not have a blog you can send the recipe, accompanied of photos to my e-mail pulcinoGZ@gmail.com and I will put on the list of participants

The collection starts today 07 March 2011 and will expire at midnight on

May 7, 2011

And now we go! I recommend ... SPREAD THE WORD;)
good week

People savory recipes
stew of swordfish with ginger by From sweet to savory
Lasagna with zucchini and ginger by Di Pasta Knead
Pollo caramellato al lime     by Chez Denci


Ricette fuori concorso  
Zenzero candito     by Note di Cioccolato

Ozark Trail Tents Rain Fly

Ripassando lo Zingarelli...

NEVE : precipitazione atmosferica solida che si presenta in piccoli cristalli esagonali riuniti in fiocchi, se la temperatura è vicina allo zero, o isolati in piccoli grani, se la temperatura è well below zero.

I'm afraid that in this city there is much confusion about what the snow and what it means "snow" ... in the true sense of the word!
Just feel it name that immediately began to spread panic with speeches by natural disaster, then it does not matter whether the forecast was for snow on the top of Amiata.
They said the snow! Well, then you need to trigger the alarm!
Yesterday morning there was a light dusting on the roofs. To give you an idea of \u200b\u200bthe imagined to blow away the flour in excess of a cake (as long as they had not filled .. of course) here is ... that!
And every time, but just then, coming down to pick up a Bruscolino that it would take a camera! ;
work is crossing a colleague down the corridor in front of the window:

" nooooooooo! You can not"

"What you can not include '... that is happened? "

" SNOW!"

I look out, look at her, with difficulty I refrain from riderle in the face and I ask trying to be serious
"Are you sure?" (Porelli:)) I think she had just passed a white fly in front of the eyes and receiving mistaken for a bow!)
time ten minutes and reach my office colleague who seems all out of breath back from the marathon New York

Faith Please tell you that I trust you ... what happens now? "

"Er, that should happen? Is there anything I missed?"

"This is not true it snow?

I do not want get stuck here like ' other time! "

" I think the sky from the snow? Where did you see that snow? "

" But I swear it was snowing on my way.

Watch looks out ... "

" Stè if I explain how to do with snow 6 ° C'm happy!

quiet that you go back home, even with the rain! "

It would take a candid camera!
So since we are in the air by snow and who knows if anyone will think to bring out some trinket Christmas, you know what?
We caught a nice pain d'epice ^ __ ^
You never know who's face comes out in the spring:))
The recipe comes from here, the result of last Saturday Bologna some time ago, but obviously I could not help but put a little trotter. Soft, fragrant, aromatic, dedicated to people like me who loves the sweet and not too sweet flavor of the spices will make your breakfast in a warm, enveloping cuddle.
And now hands-on ... hoping that it does not snow!

PAIN of EPIC

INGREDIENTS

• 300gr honey pine or chestnut (I honey citrus )
• 250g wholemeal flour (I used whole wheat flour 125gr and 125gr rye )
• 50g almond powder
• 100ml milk 1 egg
• 40g of diced candied orange peel
• 1 tablespoon mixed spices for pain d'epice * (my mix was: ginger, cinnamon , cloves, nutmeg , allspice, coriander )
• 1 heaping tablespoon of powdered orange
• 1 teaspoon baking powder

Far scaldare a fuoco dolce il latte e il miele e togliere dal fuoco appena inizia il bollore. In una ciotola setacciare la farina con il lievito, aggiungere le mandorle in polvere, le spezie, la polvere d'arancia e i cubetti di scorza candita. 

Mescolare bene e creare al centro una cavità in cui versare poco a poco il miscuglio di latte e miele, senza smettere di mescolare con un cucchiaio. 

Terminare incorporando l’uovo leggermente sbattuto. 

Versare il composto in uno stampo da plum cake imburrato e infarinato e cuocere in forno caldo a 175°C per circa 50 minuti (Do the toothpick test).

Turn out and cool on a wire rack for cakes.

( *) from the book: If you do You will find the spices for pain d'epice prepared a mixture of cinnamon, ginger, cloves and anise powder.

As a lover of cinnamon, I can only participate in the contest with this recipe of Angela " Cannellami "

Hugs e buon week end a tutti ^__^

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Qualcosa che Fa-la-fel icità!

Soggetto : lievito di birra 
Attributo : fresco o secco 
Domanda : voi quale preferite ? 

Riflessione : che iella aspettare per tutta la settimana la focaccia del sabato sera e ritrovarsi con il sig. Saccaromyces cerevisiae che ha deciso di andare in sciopero!!! 

Report of a double betrayal Saturday Scumbag!

Given that I prefer the cube of fresh yeast (having almost given up for some time the ability to manage the dough) to avoid unpleasant surprises I used to do a little test viability before putting finger in the pie, some rip-off over the years has left its mark !!!!!

Friday evening dissolve yeast in a piece of a finger water (just tiepidina, and I never take cold Porello!), add a pinch of sugar (that was a ringalluzzisce bit!) and wait 15-20 minutes time trusting sure I'll see a nice froth in the cup and spumeggainte frizzicarella!

Ehhhhhhm, right! Calm!

tour and appearance, look and around after a good hour I have decreed that this yeast, for me, was dead on!

Thank goodness I bought the day before and ending on 4 April!

Go and trust of the "fresh .

Ok, do not give up. I decided to mix the dough and cake!

I always reserve a couple of packets of dry yeast, according to someone much safer (if it was not me that creates some problems dosage: weigh the scales a third of a qt already very small is not really easy!), and then dry it is! The more time that what would be super secure, it also contains a bread improver which should provide excellent results in all weather conditions!

SHOULD Here! Better wear a conditional fine!

Admitted to have really weighed too little, from Friday evening to Saturday late morning at least some 'pasta that you would have to move ... or not? If it had been one of my bizarre experiments I played quite a "mea culpa " I would be stupid presuntauosa date of that claim and who knows what would have ended there! But heck, tried and tested recipe, super tested and proven strategic, than they will use when you need more certainty! The mixture was strung like a charm. Some little doubt about the yeast seems to me that more legitimate! But in many bags on the shelf, I was lazy that Beccaria me?
I needed something that would make me go back for lunch a little 'smile and do not know about you, but to me there just put that in a good mood as the meatballs.
And even if they are even better alternatives.
I spotted the its already for quite a while 'e was not the first occasion that made my joy and that of the mole ( transeamus on what you said the first time about the ingredients
!!!). But this time we ran a hand, thanks to a bowl of ricotta will expire soon but NOT hiatus as the yeast "fresh" ... thankfully!
When a meatball Fa-la-fel ICIT ^ __ ^

PSEUDO-FALAFEL al RADICCHIO e PROFUMO di ZAFFERANO  

INGREDIENTI per 2 persone  

• 250gr di ceci già cotti 
• 200gr di ricotta ben sgocciolata 
• qualche foglia di radicchio di Treviso 
• 1 bustina di zafferano 
• scorza d’arancia grattugiata 
• flour taste
• extra virgin olive oil
• salt

Combine chickpeas, cottage cheese, orange peel, saffron and radicchio in glass mixer and whisk well until the mixture is coarse. Adjust salt.
By forming the mixture into balls the size of a tangerine and flatten with Pamo hand, obtaining small disks with a thickness of 1-1.5 cm. Flour balls and shaking to remove excess flour.
Heat poco olio in una padella antiaderente e fate cuocere a fiamma media circa 2 minuti per lato, fino a quando saranno dorate e croccanti. 

Servire caldo-tiepido (ma anche fredde sono buonissime) accompagnando a piacere con una fresca insalata o della salsa calda di pomodoro.