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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

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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

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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.

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Fish menu for Valentine's Day - Part 2: Risotto with shrimp and asparagus

As I already mentioned in previous posts, the first is occupied My boyfriend and I congratulate him because he was really amazing!

SHRIMP AND ASPARAGUS RISOTTO

Serves 2 (abundant):
200 grams of rice carnaroli
10
Argentine shrimp 200 grams of asparagus
1
small onion 1 glass of white wine
comic

Procedure:
Boil the asparagus in salted water. Peel the shrimp and prepared the comic putting the shells in a pan full of water with a plant nut.
Chop the onion and fry in a pan with a little 'oil. Meanwhile, remove the toughest part of the asparagus stalk and tagliuzzateli.
Once the onion is golden, add the rice and toast a few minutes. Pour the white wine and let it evaporate. Now add the comic a ladleful at a time, until you have exhausted the previous cook. Chop half the shrimp and sliced \u200b\u200bthe other half.
Three minutes before the end add the asparagus and shrimp, stirring well.

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Fish menu for Valentine's Day - Part 1: Appetizers mixed

It 's true, we all know, Valentine's Day is a celebration of consumerism ... But if it reminds us that sometimes it is right carve out a moment for us and our goal is to pamper yourself with a nice dinner, then they are welcome consumerist holidays! All this to introduce the fish dinner that me and my boyfriend we have "given away" yesterday .. all done with our hands! (So \u200b\u200bat most there have gained the supermarket! J )
I want to show you around the menu, even if the photos are pretty ugly because my boyfriend had not loaded the camera (grrrr!) and I had them in the nanosecond that stays on!

Tartlets Salmon, Zucchini and STRACCHINO

When my boyfriend asked me specifically to use smoked salmon for starters I already knew that some would end randomly zucchini in my cart ... I love this couple! If you've never tried, do it, you'll be satisfied with us as we have been improvised these tarts (of course with these ingredients that you could not fall ill!)

Ingredients for 4 tartlets:
pastry
2 medium zucchini
50/60 oz salmon

40 g soft cheese (milk to taste) garlic


Procedure:
Take a fried garlic and cook zucchini cut into cubes. In the meantime, taken from the pastry tartlets using the special stencils and cut the salmon into small pieces. Mix
stracchino (I added the milk to make it more fluid, as was a bit 'hard) with zucchini and salmon and fill the tarts.

HANDSET AND BUTTER SALMON
are simple and they always do their shape. Cut the dough round into 8 or 12 pieces, fill with salmon and a thin layer of butter (even without wanting to, perhaps with Philadelphia, but I had not!) And roll from the widest part, closing estrremità.

SHRIMP IN PASTRY CRUST
Here, these are just last-minute but .. mouth-watering! My boyfriend progress of the preparation of the shrimp risotto (yes .. it is good to cook first! But do not tell them, otherwise you mount the head!;)) And then they saw that I was advancing the dough, I decided let us starters .. Peel the shrimp, salt to taste and wrap them in half with the pastry.

Bake at 220 ° for 10-15 minutes or until are golden brown.

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Risotto with pears and champagne

The other day I had two pears on the home straight in the basket of fruit and sparkling brut, which we always go when we celebrate (Then the dry has less and less successful sweet !)... Lately
a bit 'cause I'm a bit' intolerant to pasta, a little 'because I find it a very versatile food very often use the rice and then what to do if a risotto with pears and champagne ...?!
I went on the internet to see if the idea was unhealthy and what I found? Martina that we had already thought of a few months ago! Well, if I had asked her to play it safe!
It 's a very delicate risotto but not tasteless, pears are not cloying thanks to the browned onion and champagne is a great substitute white wine .. in two words: Back in Training!

PEARS AND CHAMPAGNE RISOTTO

Ingredients for 4 people: 400 gr

carnaroli rice 2 ripe pears Abbot
a glass of sparkling wine brut
beef broth (I used the nut)
1 small onion parmesan

oil salt


Procedure:
Take a nice big pan.
Chop the onion with the crescent and place in a sauté pan with a bit 'of oil.
Cut a pear and a half into pieces and add, cook for few minutes (not to sfarsi completely!), Then add the rice to toast, stirring constantly.
Pour a glass of sparkling wine and let it evaporate on a high flame. Now add the broth a bit 'at a time when you consume the previous one, until the end of cooking (usually when you make the risotto should cook more than what it says on the box .. I keep it to half an hour , both the carnaroli takes good cooking!)
After cooking grate a bit 'of Parmesan cheese to thicken (I have not made because I do not like, but mostly because I forgot it!)
Pour into the pot and decorated, if you will, with some diced pears (do not see them here because the photo I made it to "scrap" .. the next time I make a decent picture!).

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pandoro We recycle! Oh how the bona

Before the study, then a few days of fever have kept me away from the beautiful world of foodbloggers ... Now back with a fast recipe, but I promise that I will post soon a number of things that I have "in stock"!
Actually, today is not even a recipe, but just a way to recycle scrap the famous Christmas! Those of you who do not have a Pandora (or a cake) in the pantry?
Well, now is the time to get him out! J

PANDORO GLASSES AND CREAM


Ingredients:
-Pandora-
custard
-
alchermes
-cream-chocolate

Procedure:
pandoro obtained from thick slices of 1-2 cm, wide as the cup or glass that do them.
moisten with alchermes diluted with water, make a layer of pastry cream to which you have added a bit 'of whipped cream,
continue with another layer of wet pandoro and a cream.
decorate with whipped cream and sprinkle with chocolate chips.

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ll'è schiacciaha alla fiorentina! The first recipe

This is a very simple dessert, but the aroma of orange and vanilla combination creates a truly fabulous in my opinion .. the smell that spreads in the kitchen is heavenly! What I propose is not really a review but the traditional recipe ... I did not have enough time for it to rise and at the Carnival this year is longer than usual, so I'll have time to do it again!
Next time I will follow the recipe Petroni (A luminary of the Florentine cuisine!), Which includes yeast and lard ..!
I followed a recipe found on the internet because it is still very much out of a cake really soft, a little 'wet (that is, you have to watch .. if not eaten soon enough icing sugar is absorbed!) For the presence of orange juice ..
You can use vegetable oil if the oil looks too tasty, but I assure you that this cake is not intrusive and even gives him a plus! If Tuscany is even better then! J

CRUSHED FLORENTINE FAST
Ingredients:
210 grams of flour 160 gr sugar

8 tablespoons of milk (70 grams)
6 tablespoons olive oil (40 grams) 2 eggs

juice and zest of an orange vanilla
yeast

vanilla icing sugar cocoa


Procedure:
Put in a bowl the eggs and sugar and started to beat.
Then add the flour, milk, oil, juice and orange zest, vanilla and finally the yeast.
Knead the dough until the dough is smooth and homogeneous.
Grease and flour a rectangular baking dish and pour the mixture.
Bake at 140 ° for about thirty minutes or until golden brown, making the toothpick test to make sure it is cooked inside.
Let it cool and sprinkle with powdered sugar.

To be picky (and some 'patriotic! J ) you should get a mask (I did take a picture from google and patiently cut out by hand ..) of the lily of Florence, and so you will have the your beautiful crushed decorated as in all the windows of pastry shops and bakeries in Florence this time!

If you'd like well err on the side (during Carnival, you can!) I suggest you cut it in half and filled with whipped cream or whipped cream .. is truly sublime! I had forgotten to buy the cream !!!!! but here is a slice for you!

With this recipe I participate in the contest Cynthia

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salt .. Muffins with zucchini and salmon

Some time ago, inspired by a recipe for plum cake with zucchini found on Wired New York, I decided to try to make some muffins ... since I had the salmon in the fridge and find that the coupled-Zucchini Salmon is one of the most spot-on, I started to beat and mix letting instinct take .. so we know that the salt is less sweet than the touchy precision in the recipes, right? J And I got these muffins really good: soft, tasty .. and above all do not stick to the cups almost! I do not know about you, but I'm not always with those savory recipes and I just stuck to the paper muffin half is ... which of course immediately dispose to clean up, but they are so nice to see each other! These however have been very successful at home .. My sister also asked me to redo!

MUFFIN WITH SALMON AND ZUCCHINI

Ingredients:
1 / 4 medium onion 2 zucchini

200 grams of flour 1 tablespoon baking
Flash (the one for pies) 1 teaspoon salt

200 ml milk 2 eggs

100 grams of oil
60 grams of smoked salmon salt

oil

Procedure:
Cut the zucchini into cubes. Fry the onion in a pan with a little oil and add the zucchini, making cook for about twenty minutes and salandole enough.
In a bowl combine the flour, baking powder and salt. Combine eggs, milk and oil.
Once blended, add to the mix the zucchini and cut the salmon into small pieces. Mix and pour into molds.
Bake at 180 degrees for twenty minutes (of course depends on your oven).

With this recipe I participate in the contest Antonella

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Custard

Today I am publishing a recipe for the classic so you can not! But since I also include the basics of pastry, why not start with one that goes with everything and lends itself to many variations ... chocolate, coffee, whipped fruit ...! Then if we have unexpected guests
is quick to prepare and delicious as it is served in individual bowls, perhaps with some cat's tongue!
I am today I used to accompany the cake ...

PASTRY CREAM

Ingredients:
500 ml milk 1 vanilla bean

lemon rind 4 egg

150 g sugar 50 g starch


Procedure:
Put the milk in a saucepan and add the vanilla bean cut lengthwise, scrape the seeds that you have and, as desired, the lemon zest. Meanwhile
mounted in a saucepan the yolks with the sugar, add the starch.
When the milk boils pour it into the saucepan, stirring constantly with a whisk to prevent lumps. (To prevent sticking spaccafiamma I use one, so if I have to prepare some other things I do not have to be run every second!)
Bring on the heat until boiling. Remove from heat and let cool in a cold water bath, stirring frequently to avoid formation of the film surface.

chocolate pastry cream
Proceed as for the pastry cream until you remove the pan from the heat. Then add 50/100 g (to taste) of dark chocolate pieces, stirring well to dissolve everything. Then let it cool.

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Canestrelli ... sensational !!!!! A tile

This is a recipe that I wanted to try a long, long time, but never found a valid excuse, since I generally do not advance the egg whites and yolks .. but this time, thanks to the briquette prepared for the New Year's Eve dinner, I had to eat three egg yolks, and then I made a leap from Morena to sneak the recipe .. try them, because these cookies are the end of the world !!!!!

CANESTRELLI


Makes about 50 cookies:

180 g butter 75 g sugar 150 g flour

150 g cornstarch 3 egg yolks
firm

1 gram of salt icing sugar for dusting

Procedure:
Prepare hard-boiled eggs (I had used the egg whites to the tile with pine nuts and then, following the advice of Sarachan found here , I boiled water in a pan, I lowered the heat and put the yolks into the water, keeping them for 5 minutes and they came well!) and pass the yolks through a sieve.
Cut the butter into cubes and mix with flour and cornstarch, then add sugar, salt and egg yolks, preferably using your hands until the end, so the mixture does not heat up!
After forming the dough, put it in the fridge for half an hour, then roll it out to a thickness of about 1 cm and cut your biscuits!
Bake at 170 degrees (for I 150/160 degrees!) for about twenty minutes: they should not brown much, will solidify when they cool.

Tips:
- I've frozen the dough, pulling it out in the evening to the morning and have come very good!
- if you do it not to assault you wait for cool down, why not give the best to be hot .. and if you are endowed with strong will wait 2 days before eating them because they become very very good .. I think they are like the originals!