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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.