Sunday, March 13, 2011

The Best Hdtv Smart Antennas

Spaghetti aglio, olio e peperoncino (rivisitata)

Even pasta, pasta and pasta! Lately I do not think of anything else. It will be because I do not have much time to cook and eventually I have to offer you my pretty tasty lunches prepared in record time (with a little boy 'in her arms and a bit' in its cradle). In the end I'm slowly still managed to keep the blog active enough and that's a great satisfaction. Another important customer service is sure to create simple recipes, but taste great (thanks to my precious collaborations ). Today I propose a small review of what is still a great not only of classic Italian cuisine, but also the kitchen super fast! The presentation has a lot of space in this recipe, which itself has no major differences from the original, but in terms of aesthetics must be completely served with three distinct flavors, giving it more prominence and distinction. For this I used the very nice and beautiful plates of finger food from Italian atmosphere.
only care used for this dish is the choice of raw materials of great quality and taste. I have entrusted to an oil impeccably good as that of Ursini (my particular choice fell on 'extra virgin olive oil Mastra Opera) and a pasta di eccezionale fattura come gli spaghetti dell' Azienda Agricola Mancini .



Ingredienti:
350 gr di spaghetti Azienda Agricola Mancini
3 spicchi di aglio
1 peperoncino rosso dolce
8 cucchiai di olio extravergine di oliva Opera Mastra di Ursini
1 cucchiaio di concentrato di pomodoro (facoltativo, per un tocco di colore)

Preparazione
Peel the cloves of garlic, cut in half and remove the soul inside to make it lighter and easier to digest. Frullateli in a blender with 3 tablespoons extra virgin olive oil Ursini. If possible let macerate for a whole day to cool and then filtered. Cut the red pepper, depriving him of the stalk and the seeds contained within. Chop and cook for a few minutes 3 tablespoons extra virgin olive oil Ursini, adding a tablespoon of tomato paste, until you get a reddish pulp. Cook the spaghetti Mancini in plenty of salted water to a boil and drain still slightly al dente. Divide them into 3 small bowls that will go respectively to dress with the sauce with garlic, chilli and the last one with the remaining tablespoons of olive oil Ursini raw. Impiattateli forming small nests in such a way as to obtain the combination of garlic, olive oil and red pepper.

Saturday, March 12, 2011

When Do Cruises Leave

Azienda Agricola Mancini: la pasta ... buona ed elegante!

Today we speak of a special. A farm producing pasta in the middle of a cornfield. And what stuff! Recently I had the pleasure to begin this special partnership with the farm Mancini, producing a paste absolutely amazing. The elegance and attention to detail are the masters the refined package. Yeah even those are works of art. Sizes induscutibilmente classic pasta then leave without parole, the sumptuousness of form. The taste of their pasta is nothing short of exciting. The shapes, colors and flavor were the focus and enhance substantially the dishes!
I realized just some pasta recipes Mancini and I can tell to what is unquestionably good, so that now not much use. It keeps perfectly cooked, the smell is delicious and the flavor is outstanding .. long time not tasted a pasta so good! So irresistible that even seasoned with simple sauces you can create an excellent first course!





Some recipes made in collaboration with the 'Farm Mancini


Friday, March 11, 2011

Gold Air Soft Desert Eagle

Penne al tonno e succo d'arancia


Avete una vaga idea di quante ricette esistono a base di arancia?! Io personalmente non pensavo si potesse arrivare a creare così tanti piatti gustosi a base di questo delizioso e succoso agrume. Tutta colpa di una mia ricerca recente, in cui mi sono sbizzarrita a trovare quante più ricette possibili a base di agrumi. Da qui l'idea di utilizzarlo per la pasta trovata per puro caso sul mio fidato "Cucchiaio d'argento", abbinata poi al tonno per creare una pasta super veloce, perfetta per un mezzogiorno ricco di sapore e colore. Perchè diciamocelo.. alla fine quel bell'arancio mette un'insana allegria!

Ingredients: 320 gr
Pens Farm Mancini
200 grams of tuna in oil (drained weight)
50 g flour 00 antigrumi Molino Spadoni

50 g butter 1 / 2 liter of hot broth 1 dl

orange juice grated rind of 1 / 2 orange untreated


Preparation Cook the Mancini Penne in plenty of salted water to a boil, keep cooking until al dente. In a pan do Melt the butter and add all the f arina stirring to avoid creating lumps. Fate then cook for about 3 minutes, or at least until they darken slightly (a beige color so it will be enough!). Lower the heat and pour slowly the hot broth, stirring to obtain a homogeneous sauce. Once you have dissolved all the lumps, add the tuna, drained above and mix well. Bake for 10 minutes. Then remove from heat and add orange juice and grated rind filtered. Mix well and pour over pasta piping hot.

Wednesday, March 9, 2011

Curing Knee Cellulitis

Torta al cioccolato e burro salato


Here a lovely book, " Soupes du jour." Yes, I know it may seem strange to find a recipe for a cake in a book devoted to soups, but there it is .. the author has decided that after a number of delicious (but still read soups!) Might have been give a little weakness! And I, I took advantage! Find a cake on the last page as it was an epiphany. Initially the use of salted butter left me a bit 'confused and then as I found nothing to worship, simply. Do not worry, salted butter will be used exclusively to bring out the bitter taste of chocolate. Tasting is believing!

Ingredients: 3 eggs
125 g sugar 100 g flour 00 of Molino Chiavazza
200 grams of dark chocolate 70%
150 ml water 125 g butter salt (preferably demi-sel, or use the simple addition of 1 g of butter salt mixture)

Preparation In a bowl, beat eggs with sugar. Add the flour and continue stirring vigorously until the dough will be very smooth. Heat up the oven to 200 ° C. Melt the chocolate with water. Stir and add the butter pieces. Put on the stove for a minute or two and continue stirring. Stir in the melted chocolate mixture, making sure it is not too hot and mix well. Pour into a buttered cake mold and bake in preheated oven for 15-20 minutes (check frequently the degree of cooking as much can depend on your furnace and times can stretch up to about ten minutes). At the time to bake make sure that is not too dry in the middle, it must be soft. Check with the aid of a toothpick. Let cool at least 15 minutes before serving, even better if prepared the night before.

From " Soupes du jour"

Tuesday, March 8, 2011

Arizona Tea Lapsang Souchong

05.03.2011



I greeted. Sunday. I gave her two kisses and told her "I love you, Grandma." I do not think there was nothing else to say. I felt that was the last time, but she was still there, ready to respond "I", ready to hold my hand and point out how the predictions were wrong, not because it had snowed! It 'was the last day when there was still something about her on Monday and Tuesday there was only confusion silence. Oh she was, she was always in his bed, just sleeping. And so it has been for 4 days before leaving for good, in my sleep, just as he wanted. Has crowded out all the doctors she has withstood more against all the odds, had a strong heart, I hope I have inherited at least half of that strength! She was tenacious, he had always done, always check, but never two grandchildren with us, with us it was all a "you are there if they want candy," "Tonight you go to have some fun '? Do well, too I used to dance when I was young. " Was attached to life, but he was not afraid of death, indeed, wanted to make it clear what to do with her things after that there was more, even after trying to control! We waited for that fateful moment for four interminable days, day and night, until noon on that Saturday, when the inevitable has happened. On March 5, as his father, that she was the only to be able to keep in line, same day, same age. The road to get to that point was long, difficult and painful for her, for all. We have become accustomed to its absence in the daily activities a little at a time, but it is true that you're never quite ready. Already I miss not seeing her die sitting on a chair in the yard, not to see her in the garden when I get home in the afternoon, not to hear her enter the house when we just sat down at the table. I knew I would miss even the annoying things, I miss everything about her already! It 's just begun, but the thought of not being able to go into her room to see it is unsustainable. It takes time, there is still a grandfather and I am very happy indeed of what is left, the problem is what is lacking. They are no longer went to see her in the chest with the Virgin Mary to whom he was so devoted, in that dress she had bought with me for 50 years of marriage I did not want to remember it, I remember her smiling, happy to see his grandchildren. Do not see it in that window yesterday was terrible, almost surreal, like a sense of emptiness that I feel and makes me burst into tears even though I would not, as unreal as that clock stopped that she and my grandfather gave me for my First Communion and years indicates the time that she's gone.



Monday, March 7, 2011

Computer Is Making A Bowling Noise

Trenette al sugo di noci


A recipe so simple and tasty pasta, available in a few minutes and always great effect. A part of my adoration for dried fruit in general, and especially for walnuts in fact, I can tell you that this is a dish that never fails. There are different versions of this pasta, but in the end I find myself always realize this, which for me is always the best, most delicious and flavorful, as well as soft and delicate.
To enhance the flavor of the sauce and the nuts can not be combined with one of those super pasta! The cheese in question is used specifically for this recipe is that of ' Farm Mancini, of which I will talk in detail in the next few days and I can not do without, to taste, elegance and passion.
Ingredients: 350 gr
250 g fresh ricotta
3 tablespoons cream (optional)
60 g chopped walnuts
extra virgin olive oil garlic salt
pepper

Preparation Cook the pasta in salted water, in this case trenette Mancini keep cooking to perfection and the flavor is unmistakably better. In a small saucepan, heat a few tablespoons of oil with a clove of crushed garlic for a few minutes. Remove the garlic and add the ricotta, which you have previously done drain, stirring gently. Chop walnuts and add to the ricotta. In the event that the sauce is too thick add a couple tablespoons of cream. Cook for a few minutes and season with salt and pepper. Drain the pasta slightly al dente and let it blow up quickly in a pan with the sauce. Serve hot with a sprinkling of pepper and chopped walnuts.