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Crumble pumpkin, bacon and provolone

Do not deny my reputation as a laggard even on the blog!
now thought not to participate because it was too late, but yesterday I found these beautiful colored cocottine and I thought "is a sign of fate, I have to participate in the contest Imma", but with a recipe? Well, here we take two birds with one stone! Why? because it shares with other foodbloggers the game cute -forum organized by Zasusa: we have practically made a list of membership and each suggested a recipe foodblogger later and I was "touched" (and thank goodness, because it is good!) this recipe consigliatami by Michael that had already published on his blog and he had found paradise ... as blame her! I just changed a few ingredients .. mainly because I do not like cheese too tasty, so I replaced with asiago cheese and then the cream with low-fat greek yogurt in the fridge and I had a little 'lighter! And now ... 'nuff said and move on to the recipe!

crumble PUMPKIN, BACON AND PROVOLA
Ingredients:

500 g pumpkin 50 g butter 50 g flour

80 gr 100 gr bacon
provola
100 gr onion

2 sage leaves 20 ml olive oil 40 ml

greek yogurt salt pepper

Procedure:
Preheat the oven to 180 °.
Cut the pumpkin into cubes of 2 cm, peel onion and slice thinly with a mandolin.
Clean the leaves of sage with paper towels and chop.
Put in an ovenproof dish, sprinkle with the chopped sage, salt and pepper and add a glass of water.
Bake until the pumpkin is tender. (I 25/30 minutes)
Meanwhile, pour the flour into a bowl and handle with the butter into cubes forming a briciolame.
Dice the cheese, bacon strips. Mash with a fork the squash and onion.
Add cheese, bacon and yogurt mixing ingredients with care. Put them in
cocottine (I have gotten 5), and sprinkle lightly oiled briciolame.
Bake for 20 'until golden brown.
Remove from the oven and serve.

With this recipe I participate in the game-forums Zasusa

and Imma contest organized in collaboration with Le Creuset

Brown Sofa And Hardwood

Famolo strange .. diced chicken with apples, raisins and pine nuts!

I recovered only from today drafting of the four post for Valentine's dinner! J Seriously, today I come back with another savory recipe .. but I think I called "Notes of sweetness" my blog, but I always enjoy experimenting with even more salt .. and thank goodness because I do have too many sweets!
It was a long time since I wanted to try the chicken with apples, which apparently is quite a dish "standard", but that I had ever eaten! Ramona has invited many foodbloggers to free the imagination by presenting dishes with seasonal fruit and / or dried fruit, but .. they were sweet! What better opportunity to try the infamous chicken? But it seemed a bit 'too easy .. then I thought the ingredients that often accompany the apples (I also thought the cinnamon .. but I will not have heard!) and I pulled off this minute! I will tell you the truth .. while it was cooking I was afraid to have ventured a bit 'too much, but when we ate all the doubts are gone .. Incredible! I have satisfied all again .. I begin to think that the fruit in savory dishes works wonders!

BITES CHICKEN WITH APPLES, PINE NUTS AND RAISINS

Ingredients:
500 grams of chicken nuggets
1 clove garlic
a glass of marsala
2 apples (I used a golden and a fuji .. what I had!)
two tablespoons of raisins
spoon pine
a pinch of saffron

Procedure:
Put the clove of garlic cut in half in a pan with a little 'oil . Toss the pieces in the pan for a few minutes, pour the Marsala and let it evaporate. C uocete for about twenty minutes. Now add the diced apples, raisins and pine nuts, salt to taste and continue cooking for another twenty minutes. When cooked, add the saffron (maybe I put too little, he felt very much!)

With this recipe I participate in the contest of Ramona, in cooperation with the Emile Henry company

Wella Commerical Music Je T'aime

Fish menu for Valentine's Day - Part 4: Devil's Food Cake

Finally we reached the last episode for the Valentine's menu! And thank goodness because we were seriously in danger of bursting!
I wanted to make a cake again because I have so many recipes saved as a favorite that as soon as the opportunity presents itself I take this opportunity to try it, but my he is quite conservative and the charm of combinations new and unusual flavors rather more reassuring (although I did enjoy the first things that even comes close!), so I know to play it safe by using only chocolate and cream ... and then chocolate and cream are, but at least in the most tempting you!

DEVIL'S FOOD CAKE
(from the book "Chocolate - New Harmonies Rosalba Gioffré)

Ingredients for two pies 22 cm:
for the base:
120 grams of bitter chocolate cover
grated 125 g sour cream (I used half cream and half greek yogurt)
150 g brown sugar 300 g flour end


a pinch of salt 3 tablespoons unsweetened cocoa powder 1 teaspoon baking
( I used baking powder vanilla)

120 gr soft butter 200 g sugar 2 eggs


175 ml of water for the filling:

250 ml fresh cream 1 tablespoon powdered sugar 1 teaspoon of essence
vanilla
for the icing: 140 gr
of bitter chocolate cover
110 ml sour cream (I used regular cream)

Procedure:
Melt in a pan with a double bottom with chocolate sour cream and sugar cane, keeping the heat very low and, stirring constantly.
Sift flour with cocoa, salt and baking soda. Beat the butter in a blender until it becomes swollen and creamy, gradually add sugar, then egg yolks, one at a time, lower the speed to low and add the flour alternating with water.
remove from the blender with a rubber spatula, Incorporate the mixture of chocolate and then whisk the egg whites steadfast. Now divide the dough into two greased cake tins and sprinkle with flour and bake for about 30 minutes at 180 degrees.
Turn out the two bases and let them cool.
Meanwhile whip the cream with icing sugar and vanilla essence.
Melt chocolate in water bath for the glaze, remove from heat Mix in the sour cream and heated.
Once cooled, place one of the bases chocolate on a serving plate, sprinkle with cream and cover with second base.
Finally, cover the surface with icing.

Tips:
I made 2 / 3 of dose and I used the ring for parfaits set at 17 cm, then shaping the heart once cold the basics.


With apologies for the mega-delay, if there is still time participate the romantic and crowded contest Elifla

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Fish menu for Valentine's Day - Part 3: Sea bass with potatoes

to avoid further, we have avoided making a second processed, then I simply make a nice fresh sea bass baked with potatoes!

BASS BAKED POTATOES WITH

Serves 2:
a sea bass from about 500 grams (if also the largest single dish!)
4 potatoes
a large clove of garlic salt


rosemary salt
extra virgin olive oil

Procedure:
Preheat oven to 220 degrees. Cut the potatoes in a not too thin washers.
Clean sea bass (I am made me clean the fishmonger), rinse and place in the belly of a clove of garlic, a few sprigs of rosemary and a handful of salt, place them in the pan (I put the first baking paper ) and distributed all around the potatoes in several layers salandole as required with the salt. Finally sprinkle with a little oil.
Bake for 30-40 minutes.