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Risotto with radicchio, sausage and smoked!

Serves 2:
brodo (meglio se di carne)
1 radicchio di Treviso
1 salsiccia piccola dolce
80 grammi di scamorza affumicata
170 grammi di riso
olio extravergine di oliva
sale e pepe

Lavare e tagliare a striscioline piccole il radicchio di Treviso, e farlo appassire in una pentola con il fondo spesso, in maniera da non far attaccare il risotto successivamente... salare e pepare il radicchio, e portarlo a cottura usando un po' di brodo.
Tagliare a dadini la salsiccia, e farla cuocere assieme al radicchio.



When they are cooked, add the rice (I use the green card Carnaroli Rice Mill Melotti http://www.melotti.it/ because in my opinion, the better) ...
Cook the rice and add broth, stirring from time to time ... 5 minutes after the rice is cooking, begin adding the smoked, in the meantime you cut into small cubes ... the risotto will be ready after about 22-25 minutes!

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Linguine al pesto ...

Serves 2:
200/300 grams of basil leaves
25/30 grams of pine oil
d'oliva extra vergine
sale e pepe
pecorino grattuggiato
160 grammi di linguine

Lavare accuratamente le foglie di basilico, intanto far bollire un litro di acqua (senza sale)... e appena l'acqua sarà in ebollizione, immergere per un minuto le foglie di basilico... scolarle e lasciarle raffreddare nello scolino. Questo procedimento eviterà che il vostro basilico cambi colore e si ossidi: è un trucco che mi hanno insegnato i miei zii che abitano in Liguria!!

Intanto nel frullatore (usando il bicchiere piccolo) mettere olive oil with pine nuts, and blend. Add the basil (not squeezed), salt and pepper and whisk until a creamy sauce ...

Cook the linguine in salted water, and meanwhile to put the pan in a creamy sauce obtained, add the grated cheese and mix. When there is a minute to drain the pasta, hold a coffee cup of cooking water from ... pour the pasta into the pan, and pull it over high heat (but not too much) by adding a little 'time to the cooking water ...

and good appetite!

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cake balls delicate bread of angels

Ingredients: 150 grams of butter

150 grams sugar 3 eggs

a pinch of salt
150 grams of flour 00 grams of 100
potato starch
100 grams of smoke
1 packet of yeast
30 grams of diced fruit (in this case strawberry flavor)

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Lavorare il burro a temperatura ambiente con lo zucchero, fino a ottenere un impasto cremoso. Poi aggiungere una alla volta, continuando ad amalgamare, le uova, e il sale. Mescolare insieme farina, fecola e fumina, e poi aggiungerle all'impasto. Inserire i dadini di frutta... (in questo caso avevo i dadini che potete vedere sul sito http://www.na-natureaddicts.com/ ) e per ultimo aggiungere il lievito. Mettere l'impasto nello stampo da dolci, e infornare a 180°C per 35 minuti.

For decorations I used colored icing sugar with a little 'sweet liquid for the dye, the stencil of Wilton for little hearts, and that of Tescoma for the hearts in cake, glitter pencil with the Rebecchi.

to participate with this sweet Valentine's Day Contest blog http://cuocicucidici.blogspot.com/

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Serves 2: 180/200 grams
buffalo ricotta
80/100 grams of drained tuna
50/60 grams of dry bread
grated 2 / 3 teaspoons of Parmesan cheese or grated Parmesan
salt, pepper, basil (I used frozen)

the ricotta with a fork to work with tuna, Parmesan cheese, salt and pepper. Add a little 'dry bread crumbs at a time: the dough should be neither too soft nor too hard.
Add a dash of basil. With the help of a spoon to form balls of small to medium consistency. Warm up a bit 'of extra virgin olive oil in a frying pan, and cook the patties from both sides on high heat but not too much: are soon to cook! Combined with excellent french fries, is a dish that appeals to young and old. He advanced the meatballs are also good at room temperature the next day ...

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Champignon ... my way!

Ingredients: 10 mushrooms
big enough
salt, pepper, a tablespoon of dry bread crumbs
garlic & parsley
extra virgin olive oil

Clean the mushrooms, and then remove the stem from the hat.

With the softer stems, prepare the filling: Cut the stalks into thin slices, and mix with salt, pepper, a tablespoon of bread crumbs, garlic & parsley ... and place the stuffing in the chapels of the mushrooms.
Place in a pan, give a generous shot of extra virgin olive oil, and about about 200 ° C for about twenty minutes.

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anchovy gratin baked cake

Ingredients for two:
300 grams of fresh anchovies
100/120 grams of dry bread crumbs
salt, pepper, extra virgin olive oil
garlic & parsley (I use one already frozen)
5 / 6 tomatoes

Clean the sardines by removing the head, viscera and bones. In a baking dish spread a little 'dry bread crumbs, and then put a layer of anchovies ... salt pepper, put a dash of garlic & parsley and bread crumbs, and then another layer of anchovies, salt and pepper again, around parsley & garlic, bread crumbs, and then put on 5 / 6 cherry tomatoes cut in half, give it a spin and plenty of extra virgin olive oil.

Bake at 220 ° C for ten minutes.

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English lady

Dolce made at the meeting that took place in Carpi ... with my pen-friend history, to present their husbands (his is the cook and has prepared a lunch with all the trimmings) ...
Ingredients: 250 grams of butter

275 grams of flour 00
1 tablespoon baking
45 grams of cocoa powder
300 grams of powdered sugar 6 eggs

2 tablespoons vanilla extract
For the chocolate ganache:
250 grams of dark chocolate
250 grams heavy cream For the filling
(Camy cream): 500 grams of mascarpone

170 grams of condensed milk

Preparation: Prepare
2ciotole, in which 138 grams of flour sifted together with 1 / 2 packet of baking powder. In one of the two bowls
sift the cocoa powder.
In a third bowl, a bit 'bigger, soften the butter is left, which will then added the icing sugar (sifted always), and the mixture is then blended / whipped until it has a light texture and will almost doubled in volume. Add this mixture to the eggs, one at a time, making sure to stir well to combine before the next egg. Also add vanilla essence and continue stirring until the mixture is well mixed.
Now we need to divide the dough in half exactly in the two bowls prepared in advance (the one with the yeast and flour + flour + cocoa + baking powder). Mix well.
And now comes the fun part:
prepare the edges and lined with buttered parchment paper wet at the bottom, 2 baking sheets with a diameter of 20 cm, and with the help of two pastry bag (or sweet syringes), create alternating rings (a mixture of white, one color mixing chocolate) ... bake in preheated oven at 180 ° C for fifteen minutes.

Cool the two disks that you have baked, and then cut them in half ... in order to obtain a total of 4 discs.
In a bowl fitted with high sides and add the mascarpone cheese wire, always beating with whips, concentrated milk, cream for the Camy. Stuffed
discs, taking care to place them as alternating colors (ie before the one with the chocolate-brown outer edge, then over the one with the white outer edge, and so on) ...
Melt the chocolate in a bain marie chopped and mixed with whipping cream for the cream ganache. In this caso prima ho ricoperto tutta la torta con una spatola per dolci, e poi l'ho decorata facendo tanti ciuffetti con la siringa da pasticcere.
La bellezza di questa torta non sta tanto nell'aspetto esteriore, quanto alla sorpresa dei commensali quando servirete le fette!

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Eggplant the mushroom ...

Vengono chiamate al "funghetto" perchè la preparazione è simile a quella dei funghi trifolati, e quando sono pronte, anche l'aroma ed il sapore ricordano quelli dei funghi, sebbene in modo molto leggero.
Ingredienti per 2 persone:
700 grammi di melanzane tonde
a bit 'of extra virgin olive
parsley and garlic (I used ready-made frozen) salt and pepper

Wash eggplants, remove stems, and if not fresh (in this case were bought at the supermarket, and off-season), remove a little 'peel.
cut into pieces, and cook in a pan with high sides, with a lightly made of extra virgin olive oil, parsley and garlic.
Season with salt and pepper. While cooking, avoid stirring constantly, otherwise you will get a break and eggplant cream, instead of cubes of eggplant!

excellent with cheese or meat dishes

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pork loin baked with tomato

The trick because the pork loin is tasty is to use fresh (if it's from the freezer, it is equally good, but not the same thing)!
Serves 2:
300 grams of sliced \u200b\u200bpork loin

mozzarella 1 1 / 2 little jar of tomato sauce
salt, pepper, olive oil, a pinch of oregano
flour "bread" steaks
half a glass of beer to fade (as an alternative white wine is fine)

Beat the steaks with a meat mallet and flour on both sides. Place in a pan where, previously, you put a drop of olive oil to warm. Turn the steaks, and cook the other side ... salt and pepper.

Add half a glass of beer and let it evaporate. Put the tomatoes, mozzarella and a pinch of oregano. As soon as the mozzarella will be a bit 'loose, the steaks are ready to serve!

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Radicchi

Ingredients 3 people: 2
radicchio
12 slices of bacon cup (best if cut a little 'big)
salt, pepper, extra virgin olive oil, Parmesan cheese

Remove the outer leaves, wash the radicchio and cut into slices (as pictured), salt and pepper and put a little 'over oil. Bake for ten minutes at 170 ° C.
Remove from oven, and when it will be a bit 'cool, wrap each slice with a slice of bacon, then sprinkle with a little' of grated Parmesan. Revise the oven to brown the top.