posted by admin on November 17, 2009 20:31 as General
La settimana scorsa ho finalmente sorvolato le alpi per andare "Giù al
Mulino", 1200 km, treno, aereo ed autovettura, un viaggio quasi d'altri
tempi.
Era ormai buio quando ho inboccato l’ultimo rettilineo, la macchina subiva,
intimidita, la severa ed incombente presenza dei muri di confine delle terre di
mezzo, scorgo sollevato dei raggi di luce schiarire il buio della notte, ho
come l’impressione che da uno scrigno stiano filtrando luci intense, e
abbacinanti di rari o perduti monili.
Compio l’ultima curva e lo scrigno si apre, il Mulino si staglia illuminato, elegante
e caloroso a darmi il benvenuto.
Abbandono il metallico destriero al suo meritato riposo ed entro, il ventre
del mulino mi inghiotte, sullo sfondo, incorniciata, una magnifica cucina, per
me una passione oserei quasi dire un culto, ma la sensazione è fugace,
l’attenzione viene immediatamente distolta e rapita da due rifulgenti fanciulle,
mi si fanno incontro e..., aah ...
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posted by admin on September 27, 2009 8:48 as General
Ingredients: 400g rice carnaroli 500g Asparagus 150g Stracchino (creamy italian cheese, with a nice acid note) 100g grated parmigiano extravirgin olive oil 1/2 onion
Wash the asparagus and chop them just 2 cm (1 inch) below the points, boil the tails in abundant salted (not too much salt) water for 15-20 minutes. Take the tails off the water, but keep the water it is fundamental, and put them in a food processor until they get creamy, if needed add some spoons of the water you boiled them in. Chop finely the onion, and put it in the pot you choose to make your risotto, (the pot should be a 12-15cm tall pot prefererrably of good quality even better if it's made of copper), add 4-5 spoons of oil, and heat it gently. When the onion start getting a blond color add the rice, raise the heat and start mixing it, i hope you are well prepared because risotto ...
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posted by admin on June 10, 2009 20:56 as Pasta
I got a request from Mark he wants to prepare something for his friends next weekend, it wasn’t all (as usualJ), his wife is busy preparing their coming baby, hence the recipe has to be easy, quick, and clearly tasty!
Hence my dear Mark’s wife (apologies but he didn’t disclose your name, perhaps he is scared of Italian charm) this is my proposition and good luck for your main goal:<?xml:namespace prefix = o />
As starter since we can’t go towards raw fish I suggest you King prawns with king prawn sauce follow the link to get the recipe in my blog, it is slightly more elaborated but very juicy (and you can have Mark helping you), moreover the pasta recipe is so simple that you’ll have a lot of free time J
And now…
Pasta with fresh tuna
Ingredients serving 4:
400-500g ... >> full...
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King prawn in king prawn sauce
1kg king prawn
2-4 tomatoes
1 garlic clove
salt
black pepper grain
Sichuan pepper
1 chili pepper
2 cardamom seeds
1 laurel leave
4 juniper berries
4 slices of bread
30g maizena
To serve you need a 4 dishes and a 4 small bowl.
Marinate the king prawn in salt and olive oils, once the stock is ready and filtered, put in a pan a splash of olive oil and the maizena, turn it until maizena absorb the oil, add the cardamom smashed seeds, 2 juniper berries, the chili, few grains of pepper, make the spice take the heat and start releaseing their flavour, then pour in, small quantity a time the stock and turn, it will become liquid first, and then gently (while you'll ... >> full...
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posted by admin on April 19, 2009 20:50 as Sfizi
For our tipical day after Easter picnic i prepared a couple of savoury pie, the one with mushroom collected a lot of compliments, hence i'm writing down the recipes for Laura who asked it.
Ingredients:
2 rolls of puff pastry (pasta sfoglia o paté fuillette) 400g Mozzarella
400g Ricotta 500g Porcini mushroom
1 TBLS of grated Parmiggiano 1 egg 1 garlic clove 50g white wine
Extra virgin Olive oil (Hear me Laura, no cozza oil stp) Salt and Pepper
Chop the mushroooms in pieces (roughly 1cm big), heat a large pan with a good splash of olive oil and the garlic clove. It is really important that when you add the porcini in the pan the oil is very hot and frying. Porcini will release a lot of water, if the pan is very hot it will immediately evaporate, if the heat is too gentle, ...
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