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strascinate with creamed broad beans, mint and peppers A Quick Tour cruschi


This time I started from the point of arrival and that is a ceramic pot made by Anthony Fasano, excellent craftsman Grottaglie - Taranto - Puglia :-)!
Still Puglia and Basilicata inspire me with their products, to achieve something special.
I was immediately struck by the decor of this dish though seemingly complex is rather disarming in its simplicity. A series of circles and points that have sparked my imagination making me think of the eyes, a flower, an embroidery, but also something old I would say almost primitive and then the copper green that changes color during cooking to witness the magic happens in the oven at a temperature of 700-900 degrees for about 12 hours.
So we wanted something special and watching, what was left in the bundle of goodness that I bought from Angela I thought to use and dragged the peppers cruschi paired with mashed beans.
's so come out a rich dish made from strong flavors, but at the same time fresh and spring by the intense flavor of fresh mint.

Serves 2
100gr 140gr of dried beans
strascinate
leaves two sprigs of fresh mint 2
cruschi peppers fried in olive oil
grated Pecorino di Moliterno Canestrato
Extra virgin olive oil

Prepare a puree of fava beans as directed on the package then fry cruschi two peppers and keep aside.
Boil water, add salt and cook the dragged for about 15 minutes then the first the school held a couple of ladles of the cooking water.
Drain the pasta and toss with pasta in a jumping bean puree diluted with a ladle of cooking water, two tablespoons of extra virgin olive oil, salt, cheese and plenty of mint. If necessary, add more water. Finite
cruschi crushed with peppers and serve!

The ceramic plate decorated with green
Rummy was created by Anthony Fasano Anthony Fasano

Bottega Ceramica Via Caravaggio, 7
74023 Grottaglie (TA)
tel / fax 099 5661871

The photographs in this Julius Caesar's Fella posts are

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Watching friends ... The small joys of life

tonight, incredibly, I have ironed out ...

The weekend was nice and dry all the washing machines are made, just finished dinner I turned on the TV while the iron.

After consuenta Strip (which tonight was dedicated to the animals) started the stronger of the TV talent show: Friends of Maria De Filippi.

And now here lies the first question: are friends with each other or are friends of the De Filippi?

Oh well ... in truth I like to hear singing and see the choreography, although those of Garofalo seem appropriate for a film of Brass, and he with that sly smile ... In my opinion, the Platy is right when he says that has problems with sex and then unleashed on the choreography.

However I think the best of this season is this Pierdavide who composed the song that won Scanu Sanremo ... The two opposing female singing is not bad, but do not have the flash of genius composer Puglia.

shame that the talent of these guys (apart from the Tuscan singer cue in a way that absurd and I do not know who drove him to continue to take the program ... ! ) Is almost entirely overshadowed by discussions of teachers.

The Celentano is always hyper-critical about the dancers who are not his, the years spent there, and Steve Garrison in her hand, but now there is another professor of classical and can not even argue with her .. . her voice surpasses it by far.

And then you made are also professors of singing ... After complaints from the past and Jurman, Di Michele, now the struggle is between the Martinez and grace, Charlie and all the representatives of record companies ... A continuous debate and a continuing struggle.

But how do you feel a teacher who says that one is very good and the other says there is a butt ... ?!!?!?!?!? But usually one or is good or not!

I think the only person who is saved is just Platinette ...

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between Milan and Genoa and some considerations on the simple food.

These days I discovered new products and new quality initiatives.
's grown in me, more importantly, the desire to contribute to the dissemination of a' healthy food that can be above the reach of all in terms of retail prices.
My interest and my goals are both to promote the culinary tradition / local food as a cultural element is to address the new generations, and beyond, to new trends of life in such a way as to prevent the diseases of our time such as celiac disease, obesity, anorexia / bulimia.
Regarding the dissemination of knowledge and quality products would like to report Rice Lomellina Company Agricultural Motte.
few days ago I have been given some packages to be able to taste and hearing the story of this rice from the start I felt a great respect both to the product to those who, with great sacrifices, produce it.
soon as possible I will devote an insight into the history of the farm and a post Motte "gourmet" to Rice Lomellina since I had the opportunity to test the excellence of these products.
For now, you can visit the site from which I have summarized the following information.
Motte The farm is located in the Municipality of Langosco (PV) and falls within a large area of \u200b\u200bhigh environmental value, which was indicated by the Lombardy region as a Special Protection Area (SPA) and called "Rice fields of Lomellina.
The low level of human activity, the low population density and the presence of a long tradition of rice cultivation are the elements that characterize this area.
The company 's address eminently culture based on rice production, although there are also plots planted with corn and wheat entering the rotation of crops in order to stop monosuccesione rice and make it the natural benefits of crop rotation.
's Farm Motte is therefore proposed as a reliable partner for the consumer group attentive to the quality, authenticity and provenance of food. In particular
Motte Farm is open to fair trade groups (GAS), a restaurant, a small community and, more generally, to all those who decide, during a tour to the heronries Lomellina, to make a visit to company to buy a healthy expression of a territory and its traditions. Other

speech about Genoa. Royal city, sea and light.
Walking through the narrow streets down to the harbor, attracted by the glow of a wood oven, I found a special place ... Antica Trattoria Sa Pesta.

When you enter you are greeted by the huge wood-burning oven on the mouth, in large trays of tinned copper, bake pies and chickpea flour of cereals, cheeses and vegetables prepared by following the ancient recipes of Liguria.

Inside, everything remained as it was deliberately and sat where he is placed by dividing the table with other diners. Few
the tastes of true and authentic. I tasted the delicious porridge, trofie pesto, anchovies in green and the potatoes with the cod ... Everything you should not miss!

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The earth cries drowned out by the Italian cement

The peninsula is the fourth largest in the world for the phenomenon of "proofing" that the vitality of the soil is deteriorating

of Adriano Ferrara (Article originally published on http://www.wakeupnews.eu

" Screws machines on earth, as women in prayer, winding paths on hillocks of stone walls, earthy, sun-like reptiles. Men and women equal in the face and acting within. Heather and ferns and pine trees, scrub and gold bars, racing towards the sun, singing odes to the wind whispering eternal. " These are the words of Pablo Neruda , in this beautiful poem "Vineyards of the five lands" to describe with passion the beauty and splendor of nature, with a depth so great that it can be hands-on.

love the land, cultivate it, manage it and especially compared is a duty of all. But unfortunately, modern society has forgotten this important need, turning the soil in an ordinary object to be exploited , removing soul and vitality. And this, even worse, especially in our country .

Ironically - but no surprise by now - Italy boasts a rich variety of biodiversity (far outpacing countries like Spain and England), not investing but on a more protection of this diverse collection, on the ground of so many plant and animal species living. Not surprisingly, the "boot" is among the last were claimed by ' Ispra (Institute for protection and environmental research) regarding the abundance of biological life. Soils are infertile Italic, poor carbon and low-quality production with a high risk of serious erosion.

nostrana The surface is in a state of decay, the highest number of accomplices parasitic invasive species (such as the terrible snail killer, who haunts and kills entire harvests in the countryside), the 'greenhouse and especially the construction industry, which has given rise to a sort of phenomenon of " Waterproofing ," condemning to death by suffocation the ecological system, massacred (and this is especially true at the expense of the poor plants, which are taken from light and oxygen needed for the process of photosynthesis) and crushed by concrete.

The peninsula is no longer among the top four countries in the world to have this serious problem (in 2008 were well produced 43 million tons of concrete ), much to be appealed as the "Cinderella " biodiversity.

However, despite this sad and steady process of degeneration, there's also comforting signs confirmed by the Ispra and its commissioner, the chief Vincenzo Grimaldi, who spoke of a draft national strategy where for the first time ever was given the design and implementation of a soil monitoring plan in order to control and revitalize it. The hope is that the project will soon become reality , avoiding at all costs to become a sad sermon in the desert of a land less and less alive.

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Swordfish steak with spinach, ginger, soy sauce and sesame seeds.



And here we are at a 'other part of me that using foods such as ginger and soy sauce, outside the tradition of Italian cuisine.
Ginger now it is very easy and well known are its antioxidant properties . A large glass of hot water with the juice of fresh ginger, drunk before meals encourages and stimulates digestion. Soy sauce replaces the salt as well as to give a strong and defined.

2 swordfish steaks
the peel of an untreated lemon
sliced \u200b\u200b1 clove of garlic a small bunch of parsley
scissors

extra virgin olive oil 1 tablespoon toasted sesame seeds satin
2 tablespoon soy sauce 400g salted soy


spinach 1 tablespoon extra virgin olive oil juice centrifuge
2 cm fresh ginger root



Put on a plate from the edge of the sword up the steak with some olive oil, the 'garlic into thin slices, lemon zest, cut into julienne strips, parsley and marinate at room temperature for at least an hour.

Meanwhile cook the spinach to steam and arrange them in two dishes.
Season with a teaspoon of extra virgin olive oil and the juice of ginger root. (Be careful because it is very spicy, I recommend you start with a teaspoon and then add more if necessary).
Do not add salt!

After the marinating time of a heated frying pan or grill and when hot Lie down and brush the fish with the marinade sauce only.
Cook for no more than four to five minutes per side, depending on thickness of steaks, remembering that it is better that the fish remain in pink instead of white and dry!
Before you remove the fish from the pan, sprinkle with a dash of soy sauce, then season with the sesame seeds and place it in the dial plate with spinach.
Finished with garlic, parsley and lemon peel and if you want, with more soy sauce.

ps Please do not salt anything because soy sauce is very salty.
When you marinate the fish or meat, and there is oil in the marinade, do not put them in a refrigerator at low temperatures because the oil tends to solidify and will not get the desired effect.

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Mashed Cicerchia Murgia Cardoncelli with sauteed mushrooms and shavings of Pecorino di Moliterno Canestrato


Puglia and Basilicata in the table is organized by the Contest Flavors & Sassi Anise and Cinnamon in which I participate with this recipe, in the category "Cucina Pugliese".
This dish comes from the memory of the taste of a fantastic journey into the lands of Puglia and Basilicata.
City of breathtaking beauty, strong and harsh land landscapes, landscapes rich green olive groves and endless red earth, cheese, vegetables, wines, oils, fruits and flavors of millennia to guard, pass and appreciation to those who still do not know the wisdom and power of these magical places.
The recipe is a personal interpretation of the one suggested on the label of Cicerchia de Alta Murgia "The valley in the park."

Ingredients for 4 people: 250gr
Cicerchia de Alta Murgia "The valley in the park" 500gr
mushrooms Cardoncelli Murgia

taste extra virgin olive oil 1 white onion 1 clove garlic

1 pinch bicarbonate
tablespoon fresh rosemary
a tablespoon of parsley flakes of fresh
Canestrato Pecorino di Moliterno

chickling Soak overnight then drain, wash and transfer them into a large pot. Cover
chickling water and make sure that this is at least the two fingers then turn the flame to high and bring to a boil.
Just add a pinch of baking soda bubbles, turn the heat down, turn and remove excess foam and then simmer for at least 90 minutes.
Add salt only after cooking and check the water level never falls below the grass peas. Whenever you will need to add boiling water. When will
cicerchie cooked, drain excess water that you need to take part, pass pass the vegetables, put the puree in a pot and keep warm in a water bath.
If the puree should be too strong, add a little 'of the cooking of grass peas.

chickling raw

chickling rehydrated and skinned

the cardoncelli

Clean mushrooms with a brush and cut into large pieces and toss with the sliced \u200b\u200bonion, minced garlic and fresh rosemary needles scissors.
Heat in a pan, a tablespoon of olive oil and when it is hot throw a handful of mushrooms in the pan.
Sauté over high heat and cook until their water is completely evaporated.
Keep going until you finish baking all the mushrooms.
Now break down the grass peas mashed into four dishes, add mushrooms, pecorino cheese, some parsley if you like the fresh hot pepper and serve the dish with toasted bread and extra virgin olive oil olive raw!

The call Angela gave me the opportunity to explain in a post what I had anticipated in a few lines of welcome on this blog that is born as an emotion of taste!
In summary, as you can see, everything is tied to a series of emotions that follow in my brain until you get to imagine and then make a plate.
Emotions are an infinite number of stimuli, visual, sensory, tactile and so on. In mid-December, just before Christmas, I accompanied some friends on a tour of England by making a small incursion in Puglia Matera city that has fascinated me in particular. Walking
the streets of this city is like walking into a work of art.
Human history is presented in front of your eyes bringing you back and making you think about who and what we are.
But the history and culture of a people is also reflected on how and what it is fed, the same, in the course of its evolution.
From a nutritional standpoint, fortunately, little has changed over the years in these areas, which is why there are still light years away from the authentic tastes of globalized tastes. This
my speech, rather than participation in the Contest,
is a duty, a duty, almost a bow in respect of these two regions of our country, whose land and its fruits will never stop moves.

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ricotta and spinach gnocchi with cauliflower



IZN of Naked Lunch, I put the flea in the ear, and today I woke up with the idea that I had to make these dumplings to resolve the issue gnoccosa
:-) (see the comments on this recipe) I wanted
of ricotta gnocchi that were soft but at the same time they will not break during cooking. From this recipe
I decreased the flour and add the Parmesan cheese and egg white mixture.
The idea is to have one of the dumplings that are like the inside of a dumpling! For 25 dumplings:
250 grams of ricotta

0 70 grams of flour 2 tablespoons Parmesan cheese 1 egg white

a handful of spinach

ghee salt * Parmesan


sage salt pepper

walnut nutmeg

Wash spinach, pat dry and mince, raw, grossly.
Mix the ricotta with the flour, Parmesan, egg whites, spinach and a pinch of salt without working the dough too.
Bring to a boil salted water and then lower the heat.
With the help of two teaspoons (you can not work the dough with your hands) formed the dumplings and drop them into the water. Since coming to the surface, increase the cooking for another 3-5 minutes.
increase it with a slotted spoon and bake in a jump where you paste in the ghee or melted butter seasoned with fresh sage leaves, salt, pepper and nutmeg.
Jump for a few minutes, add two drops of water even in a delicious way to form emulsion, and Serve. Serve with freshly grated Parmesan
.

You can also cook them first and then jump in later.


* Ghee or clarified butter is obtained by melting the butter over very low heat max. 30 minutes. Once dissolved, then cool it leaves you free of impurities that float to the surface and is filtered 2 times in a colander to thin plot, taking care not to spill the water and the casein will remain on the bottom of the pan where you melted the butter.
The peculiarity is that the ghee does not burn so can withstand the longer cooking, to deepen the news laws here.

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Tripoli, Gaeta olives and pine nuts


There are no half measures, cauliflower or you love it or hate it!
few days ago walking around Naples, are entered into a building attracted by the beautiful patio that was visible from the street.
Just two steps behind the door, I smelled of cabbage and immediately went back in my memory time to remember as a child when I visited my father in the office and Zi Mari (the door) a day on two cooked cabbage, whose fragrance is spread all over the kitchen from his palace. This
I wrote below is the classic version, a bit 'soupy, but if you want you can minimize the amount of water and get a sauce to dress pasta.

Serves 4 1kg

A cauliflower 3 tablespoons extra virgin olive oil 1 clove garlic


10 pitted black olives and pine nuts 2 tablespoons boiling water as needed

150gr Tripoli broken
black pepper fresh chilli


Wash your hands and cut into florets cauliflower.
In a large pot, fry the garlic in three tablespoons of extra virgin olive oil. When the garlic is blond
add the pine nuts and olives, pitted and after a short cut in half.
Cook for a couple of minutes and add the cauliflower and enough water just to cover the cabbage.
When the cauliflower is cooked in the same pot add the pasta and more boiling water if necessary.
Cook before serving and sprinkle with black pepper and fresh chilli.