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Mondo Cane (14)

The Ring of Cridola

Actually I am calling him that. It 's a very scenic route and quite general gradient.
The ultimate goal is to eat a plate of polenta and the frico " Nuoitas . It
, leaving the car at the beginning of the path that leads Giaf Hut (1000 m.), to reach the fork Scodavacca (2043 m) that appears more or less like this (three hundred yards before you get there ...).


reached the fork take the path to the right and climb up to reach Cridola Tacca (2410 m). The photos of dogs and what follows are taken in this section of trail.


At this point you go up at 1950 and go up, passing the bivouac Vaccari (2050 m.), up to the Cridola Forca (2176 m)


After that we return self in a couple of hours going through the Boschet of Cason and then closing the ring Giaf Refuge.
This is not to say that eating a polenta and frico you must necessarily do the ring in question-rather-(those who have never eaten the specialty of Nuoitas, word of those who frequented the restaurant for more than 25 years, you lose something very beautiful) I just say that after this ring never fails appetite.

A good variation is to climb on top of the west Cridola (really nice) but in that case you can not take dogs. And then what sort of "Mondo Cane" would it be?

PS As usual, to view more photos click on it.

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Cold Pasta with radicchio, prosciutto, tomato and mozzarella Penne

Squack!!

"Today my heart fly high like a duck ..."

To celebrate here's my first attempt with a pasta salad ... certainly not the last one:) if, by accident you find yourself (like me tonight) with grilled radicchio ready ... the pot is too fast! ... (Ok. .. just insults, thanks: P)

for a duck:

• 70 gr. pasta (I used the "sedanini)
• 1 radicchio
• 1 mozzarella
  
• 1 tomato 1 slice (large) of gambuccio of ham
• EVO oil salt to taste
• 
  

In this recipe I have used grilled radicchio, the procedure is always the same .. . I cut into four pieces, thoroughly washed and oiled, then grill for good, finally I removed the outer leaves charred and I cut into strips.

Then I made the mozzarella, tomato, and the frog to gambuccio ... all have suffered the same fate ... scubettati were (with the "b" I recommend!) with strokes of knife.

in the meantime I cooked the pasta in boiling salted water, I drained and cooled under running tap water, then passed in a bowl with a couple of tablespoons of olive oil and stir very well.

Finally I added the remaining ingredients, season with salt and served ... and stuck in its beak with the help of ... a spoon ... (Ahem. ... .. small parts to pierce you put a life ...).

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Mondo Cane (13)

From the summit of Jof Somdogna

Now not to mention more and animals, the photo below is an image of the north wall of Montasio that difficult to see elsewhere. in the lower left you can see Stuparich Casera, on the right Foran de la Grave and up to the top of Montasio. The peculiarity is that the image was created as a composition of 24 shots (four rows of six shots) then put back together.
As a photographer, I will not be great but every now and then some satisfaction I take it off!
course, good to see you have to click on it.

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"Pseudo-Parmigiana"


Quack!

Today was really the case to celebrate ... A delicious recipe "Ellice" to share with visiting mother-duck.
careful though, because I was close to calling the dish "pasta-tough" according to comments by mother-duck. Perfect for celebrating ... but "no light". :)
The preparation is longer than usual, but I think, not complex ...

for a duck:

• 1 eggplant older
• taste oil for frying 1
  
• mozzarella
• 200 gr. of tomato sauce to taste oregano
• 1 tablespoon oil EVO
  
• 100 gr. pens (which you already know and what not: P)
• taste salt to taste grated Parmesan

I started cutting the eggplant into small cubes (about 1 cm per side) with my trusty kitchen knife and using a "straight "I dipped the prompter cubes in a bowl full of cold water and added two beautiful handfuls of coarse salt and left to "bleed" the bitter liquid for about 1 hour (I only knew the method of sprinkling salt on an inclined plane with salt water ... but the result is better).
After an hour I drained the cubes and I've washed under running water (unless you want that salt brings you to rethink the film about the Foreign Legion), I have very carefully dried on absorbent paper, then I filled a pan with plenty of oil for frying and I dipped them there for just over 10 minutes (time will depend on the size of the cubes).
At the end of frying, another dry on paper towels with wings folded e. .. waiting ... the scene will move on my beloved pan "jump".

I poured in the pan (what fun!) EVO a tablespoon of olive oil, tomato sauce and oregano to turn into a delicious sauce (the original recipe "Ellice" oregano provided only as a stopgap ... "perfume" was to be the basil ... but I had done: (Oh well ... .. eh. Monday morning of August ... even the culinary envelope has been affected.

While the sauce was cooked I I got the mozzarella and scubettato well ... that looked like a samurai ... Cubist

Meanwhile (yes I know ... there are already three things ... but it is easy!) I boiled the water , I poured the salt and pasta.

A couple of minutes before the pasta was I cooked salt and pepper in a pan to complete the cooking in the middle of the sauce ... I do not know if they have been happy, but as he jumped (and how is blushing !)... I would say yes;)

... And now they pull the strings! ... I first poured into the pan fried eggplant cubes, that would join the race to jump for a last minute, then turned off the heat, pour the diced mozzarella and grated Parmesan as a beautiful, mixed quickly (as a duck dive !) funds immediately to avoid becoming a mass of "wire" and have served, photographed, and also inserted in the bill with the help of a fork.

... delicious! :)

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In the beginning ... August 6, 1945

Some months ago I imbattutto work in the 700, "of ancient Italy - Part Four "by Count Giovanni Rinaldo Carli - Milan MDCCLXXXX, Imperial Monastery of St. Ambrogio Maggiore.
In it I found the reference to a vocabulary of the Friulian language (written prior to that) of Count Girolamo de Renaldis that could represent the oldest of the Friulian language vocabulary (or at least contemporary with the "Vocabulary and Furlano Toscano" Peter Someda existing only in manuscript version).
But that's not why I mention it (in any case, if someone help me find it ... well, I'd be a real pleasure). In
it is one of the oldest translations of the first verses of Genesis. Brace yourselves:

In tei principles to Gio Ciel creates ,
and Tiare;
but Tiare and Jere vuaide , and without
fuoarme ,
and par dut tenebris lis on the face of the abyss and jerina ,
el de Spirt Giò lis on the levers aghis

... this could be a response to those who are wondering why in Friulian you say "go Gjò cun ...

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the morning of August 6, 1945, the U.S. Air Force dropped the atomic bomb "Little Boy" on the Japanese city of Hiroshima


The image above is the "mushroom cloud" product the explosion of "Fat Man, the bomb dropped on the civilian population of Nagasaki (Aug. 9, three days later.) Reproduction of the bomb is located in the town museum.


Among those who were instantly killed and those who died in less than five years after the explosion, there were no fewer than 300,000 victims.

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Mondo Cane (12)

"And where the hell this has brought me here?"

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Cantonese Rice

Quack!

I love the "risotto" Italian, but also the oriental seasoned rice is not bad ... this time the recipe will be one of the most international of Chinese dishes, the simple rice Cantonese.

for a duck:

• 60 gr. rice (if you want to do the "purists" might try with basmati rice)
• 30 gr. pea
• 30 grams of cooked ham 1 egg
• soy sauce to taste

I started a pot of boiling water ... be careful, DO NOT SALT! ... And dive into the rice and peas (Peas have almost the same cooking time for rice).

While the rice was cooking I whipped the egg, I poured in a pan until you get an omelette, then I cut into small pieces.

I then took my trusty kitchen knife and I cut the frog into cubes of ham.

When the rice (and peas) were boiled, I poured them into the pan with the pieces of cake, and I joined the diced ham.

The last thing to do is mix well and pour the soy sauce (I prefer that of Kikkoman, but it is a matter of taste) ... keep in mind that soy sauce is the reason why the other ingredients not salty van ... if you do ... well ... the beak is yours ... but be aware that soy sauce is salty moooooooooooooooolto!

... end ... I said it was a simple dish!

served ... and stuck in its beak with the help of two sticks of bamboo!