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Quack!

After a dismal pause due to a long-standing dispute (...' am unhappy with my PC will not decide to run) followed with an even more sad (... the onion has prevailed on the stomach of the black duck) ... it is time to get back in the kitchen!
The recipe chosen is still a bean, but this time without the pasta (I had fresh bread at home) and it came out really good.

for a duck:

• EVO oil to taste 1 clove garlic, crushed red pepper to taste
• 3 anchovies chopped parsley to taste
• 120 gr. tuna
• 120 gr. Queen of beans (cooked, in jar)
• 200 gr. of tomato sauce salt to taste

I started stabbing the garlic clove on a toothpick and influencing the surface repeatedly with a sharp boxcutter (in fact, based on garlic as one of the stars of the show-in-negative " Criminal Minds "... but ... you know ... never trust blacks Duck!) so doing the garlic releases more aroma and flavor.

I continued paying a bit 'of oil in a frying pan (not very), added the garlic and saute expected her to start, then in turn have added a good pinch of crushed red pepper, anchovies (until they are "loose") and 2 / 3 of the chopped parsley.

lifting of anchovies, I joined the tuna and beans (rinsed and drained well), I turned over for two minutes and I even paid the tomato (peeled San Marzano "spacciugati" with wings ...) and I corrected salt .

When cooked I removed the garlic, served, "decorated" with the parsley and remaining stuck in its beak with the help of a fork (and many "shoes" of bread: P)

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A hero of the past


What to say?
be retired in 2009 to 68 years and know how to use a computer is not sufficient reason for satisfaction.
If the machine is not efficient and does not respond to gentle gentle movement of the mouse, "we spend on weapons."
does not solve the problem but we do justice, we grab the nerves and it extends life. A
bow in front of a hero of our times.

PS: A tip: will be a little 'less sensational and will send you the papers but ... even the simple abandonment of Windows extends the life ...

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We have serious problems to be solved ...

film buffs should also watch American comedies.
Thinking about what happened in these weeks in the region came to my mind the scene of an entertaining film about ten years ago (three sentences in particular).
Among the players: M. Douglas, A. Bening, M. Sheen, MJ Fox, R. Dreyfuss.





I wonder why?

've Known Bob Rumson for years, and I've been operating under the assumption That the reason Bob devotes so much time and energy to shouting at the rain was that he simply didn't get it. Well, I was wrong. (frase 1) Bob's problem isn't that he doesn't get it. Bob's problem is that he can't sell it! (frase 2) We have serious problems to solve, and we need serious people to solve them. And whatever your particular problem is, I promise you, Bob Rumson is not the least bit interested in solving it. (frase 3) He is interested in two things and two things only: making you afraid of it and telling you who's to blame for it. That, ladies and gentlemen, is how you win elections . You gather a group of middle age, middle class, middle income voters who remember with longing an Easier time, and you talk to Them about family, and American values \u200b\u200band character, and you wave an old photo of the President's girlfriend and you scream about patriotism - you tell them she's to blame for Their lot in life.

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Sedanini Tuna Sauce Pasta with Ham

Quack! Other

sauce that I love ... but, alas ... I can almost taste ... eh ... the stomach of some ducks is not what it used to time ... But what a pity: (For a duck

• 100 gr. pasta (in this case I opted for sedanini)
• 50 gr.
• onion 50 gr. of Parma ham (one slice, thick)
• 200 gr.
• of tomato sauce to taste oil EVO

I started cutting into thin slices and then chop the onion with a knife ... I had already prepared the camera to recycle my photo in case of defeat electoral meltdown football and so on ... but ... no tears ... 0_o ... unfortunately hardly digest the onion, but ... even the next attempt will be some with red onions:)

After I've dealt with the onion, cut into cubes about the ham.

I poured the oil in a frying pan and started to fry the onion, low temperature, until it was well dried at this point I put together the ham, I mixed rapidly until the ham has been bleached and then I joined the tomato sauce, I continued firing (over low heat and stirring constantly) for another 12 minutes e. .. just ... finished! :) I cooked the pasta al dente, then I inverted the pan and I skipped a few more minutes (to cook eh! ... Not only for joy: P ... what I missed!), Served and stuck in its beak with the help of a fork.

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Matbucha

The Matbucha , מטבוחה in Hebrew, is a kind of salad prepared with tomatoes, roasted peppers, olive oil and garlic all cooked together. The name of the dish comes from the matbuja which means "cooked".

normally used together with the cold challah (bread for Shabbat).

Ingredients
=========

• 3 red peppers 3 tomatoes 1 clove garlic
• a pinch of salt
• oil 2 teaspoons hot paprika or 1 (depending on your taste)

Preparation
============

Roast the peppers oven (180 degrees for about 30 minutes), peel and cut into strips. Blanch the tomatoes for about 3 minutes, peel and cut into chunks.

In a pan put oil, whole garlic, peppers and tomatoes, salt halfway through cooking. Cook on low heat for about 30 minutes, stirring occasionally. Finally, add the paprika.

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Bean

Quack!

Here is a quick dish and damn tasty ... maybe not too "light" ... Unfortunately, however, are not very knowledgeable with the diet, when I start a diet, in general, only reduce doses.

.

for a duck

• 60 gr. bacon sweet
• 60 gr.
• sausage 1 clove garlic
• 120 gr.
• of beans 200 gr.
• of tomato sauce 80 oz. of short pasta, I used of "fingering".
• EVO oil to taste crushed red pepper to taste

I started in a frying pan fry the bacon until it is bleached and has released its fat at this point I added sausage (breaking up with a wooden spoon) and the clove of garlic (a toothpick stuck in to be able to recover easily), even when the sausage was almost cooked I added a pinch of crushed red pepper.

After a couple of minutes I added the well washed and drained beans (they were in the box) and after another minute, even the tomato sauce, and after about ten minutes I added a tablespoon of extra virgin oil and a little 'd 'water cooking of the dough (Yeah ... it seemed too easy ... and instead had to cook the pasta as well!: S).

... In fact, I cooked and drained pasta still quite al dente, so I added sautéed the cheerful and I have finished cooking all the jumping for a couple of minutes.

this time ... is to be inserted in the bill with the help of a spoon:)

.

(I did not write ... but ... before serving ... would it be to remove the garlic "stuck" with a toothpick, or are likely to remain truly "beak wide open" .. . quack!)

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Digital version of the Dictionary of Italian-Saurian


Promote another of the treasures of this area is a great satisfaction.
saurana The language is now available with a web browser accessing the Saurian-Italian Dictionary .
Check it out and tell me what you think.

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Charlotte Twin Quasi-

Quack! ...

this ... Once I dedicated myself to a couple of variants of Charlotte Graziella I had already posted, this is a cake that uses a base of lemon custard, a "cover" of fruit (oranges in the original) and ladyfingers soaked in the juice of the same fruit.

Both versions today use the same lemon custard:

• 500 ml.
• milk 3 egg yolks
• 175 gr.
• sugar 75 gr. flour 1 lemon

For the preparation I put in warm milk in a saucepan, I paid three egg yolks and sugar in a bowl and milled fork until creamy, then I slowly built warm milk and flour, stirring with a blender whips, after I spilled the mixture into the pan, I cut in half the lemon (lavato!) and I stuck with a fork (the cut side down) and with a fork "lemonade "I mixed the cream until it thickens. Just before I took off the stove and I was half a lemon squeezed (through a strainer) finally giving the cream a good stir.

The first variant: Charlotte Strawberry

• 2 baskets of strawberries
• sugar to taste 2 lemons 1 package of ladyfingers

I started cutting the first basket of strawberries and preparing, essentially a small bowl of strawberries with lemon, strawberry pieces in practice, a lot of sugar, the juice of two lemons, a nice mixed and 5 / 6 hours to macerate the strawberries and release their juice.

The second basket of strawberries were hand sliced \u200b\u200band used to line the bowl.

All unused bits of strawberry after slicing were added to a bowl of strawberries with lemon.

After 5 / 6 hours to macerate I poured the lemon juice and strawberries in a dish, but now ... the problem! ... How to remove "seeds" of the strawberry juice? (Of course if your "guinea pigs"-hehe! - Not like them) ... Simple ... you pass the juice through a strainer ... But the strawberries .. and used to extract the juice? I wanted to use anyway, but if I blend the "seeds" could break off and pass leads through the strainer (and get whipped in the guinea pigs picky? Had a chance ...: P) ... Instead, I shrunk the remaining strawberries , I mashed with a potato masher and I finally passed through a sieve all getting a little more 'juice strawberries.

Then I poured the juice into a dish and I soaked ladyfingers with whom I made the "second layer" of coverage before filling with cream.

Warning! This variant is addictive!

The second variant: Charlotte d 'Ananas

• 1 pineapple 1 package of ladyfingers (or sponge)

I always thought the pineapple, with its slightly sour flavor, it could adapt to this sweet, but could not find an idea for the juice with which to wet the sponge ... until my mother gave me a juicer for fruits and vegetables ... hehe! ... so ... dive on the stove!

I peeled the pineapple and I sliced, I removed the central part of "woody" (thrown into the spin) and I cut the rest of the slices with a tocchettini I lined the inside of the bowl (I could also leave the slices whole, but then it would have been a problem before serving portions ... making tocchettini not likely to finish the whole slice on one side and nothing on the other). Line the bowl has required 2 / 3 pineapple, the remaining third has been spun mercilessly.

Then I poured the pineapple juice in a dish and I would have soaked ladyfingers with which to make the "second layer" of coverage before filling with cream ... ... I would ... ... Except that the box of biscuits that I had from a cut and they were all fossilized! ... Desperate last dispensation, ruffled feathers, beak wide open and bloodshot eyes falling on a spare box of cake ... so ... ahem ... I "modified" the recipe in the race.

Both variants are, of course, by himself in his beak with the help of a spoon.

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The tehina

The tehina in Hebrew טחינה tchin, is a food derived from white sesame seeds, very common in the Middle East.

Ingredients

=========

• 4 tablespoons tehina
• ounces of water a pinch of salt
• two tablespoons parsley (fresh or dry)
• half a clove of garlic
• a teaspoon of lemon juice a tablespoon of oil

Preparation

======== ==

Place tehina in a basin and add water, previously heated, and mix until the water has not been fully incorporated, then the tehina will turn a lighter color and a less dense texture (do not add too much water otherwise it will become too liquid). Add all other ingredients mix well.

At this point the tehina is ready and can be used as a sauce, such as the hard-boiled eggs, or you can eat with bread.

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Bucatini Carbonara

Quack!

... Second attempt to post ... Tonight I'm blacker than usual (for a duck

100 gr. bucatini
100 gr.
zucchini
EVO oil to taste 1 egg 1 egg yolk

15 gr.
of Parmigiano Reggiano cheese 15 gr. pecorino cheese
soft black pepper to taste salt to taste

I started cutting the zucchini into slices a bit 'thick and sauté in a pan with a little oil until brown on the light side at several points.

... in the meantime ... I turned it off. ... Since "meanwhile" disaster ever happening and that even if the ducks blacks are elegant, zucchini black are much less.
Then I poured in a bowl and the egg yolk, grated cheese, a generous grinding of pepper and a pinch of salt and I slammed the whole with a fork until a smooth cream.

I cooked the pasta in salted water, drained and I have spilled into the pan with the zucchini and I stirred until the pan is reheated, then I poured the egg and cream cheese and I continued to stir until the cream has begun to harden, after which I served.

... three-meter run ... ... a nimble leap and dive down to spout spalancatoooo!
(remembering to put the dough in the bill with the help of a fork!).

.

(From the viewpoint of food safety would be better to cook a few more minutes to firm up all the cream ... but as it stands is really good)

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How do you prepare?

Ingredients

=========

• a box of boiled chickpeas
  
• two tablespoons of tahini (sesame)
  
• three tablespoons of water
  
• a tablespoon of oil
  
• a tablespoon of lemon juice
  
• in a teaspoon coriander powder (kamun)
  
• a pinch of salt
  

Preparation

===========

In a bowl put the sesame seeds and add hot water, stir until water is incorporated, add chickpeas and centrifuge adding oil, lemon juice and more water if the mixture is too thick.

Salt to taste.

Serve on a plate, adding more olive oil, chopped parsley and chick peas (boiled beans as an alternative).

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What is this?

The hummus חומוס in Hebrew - Arabic حمص hummus, hamos in Armenian, in greek Χούμους - is a sauce made of chickpea paste and sesame seed paste ( tahineh) flavored with olive oil, garlic, lemon juice and paprika, cumin seed powder (kamun) and finely chopped parsley.

is very common in all Arab countries, Israeli cuisine, and its origin is lost in antiquity. Is usually eaten spread inside the pita or Lafa before you make a shawarma or falafel.

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Chantilly Panna Cotta (with Black Cherry )


Quack!

Behind continuous pressures via email I decided to pari-plagiarized equal the recipe posted by another foodblogger ... you know how ... this is tested ... I had never prepared the panna cotta ... and I said: "At least the former is good ... then maybe you can change."
So here I am on trial: "Panna Cotta Pinellas" by http://www.idolcidipinella.blogspot.com/ . The original included a teaspoon of Rum ... but ... if you do not like ... do not like. : P

Serves 4 goslings


125 grams of whole milk 1 / 2 vanilla bean
4.5 g gelatin sheets

60 g sugar 500 gr. Sour taste of fresh cream
Locksmiths

First I put it to hydrate the gelatin in cold water for 10 minutes and I gave him a good squeeze (just before use).
I poured the milk in a saucepan, I opened the half vanilla pod and I poured the seeds into the milk, bring to boil, then I added the gelatin and sugar until they broke up for good.
I then filtered the mixture by passing it through a sieve and I joined 250 g of fresh cream, in fact, more than cool ... cool, otherwise ... (See below)
At this point I still whipped the last 250 gr. fresh cream and cold (which otherwise would not have fitted well.)

Finally I brought the cream to about 30 degrees (having a thermometer would help ...) and I joined the whipped cream with the usual "movement from the bottom up" (and if it's something that I know ... you cuochesse released from the ears).

Some little vessels decorated that I had been given have proved perfect for the last phase ... I poured the mixture in fact, I've closed and put in refrigerator to firm for good.

5 / 6 hours after I served them after you paid on top of each jar with a spoonful of sour cherry syrup, black cherry and two whole Locksmiths ... the tablecloth decorated with cherries was noted only after, check the pictures ... far from a black duck and cattiverrimo treat these details.
... With a fork is bad ... I suggest you put in the bill with the help of a teaspoon.

NB
- This recipe is just "paper", but being ricopiatissima ... I tried to contain the exuberance manufactured not to appear disrespectful. -

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Heel by killer

Today I spoke with GJ chatting and communication in relation to the critical skills of the Italians.
I came to know the next video. For many it will be a deja vu but ...





Then I thought, but have learned from someone, maybe ...