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Three colors

E 'for a long time I wanted to do the shanks, I saw them on the counter of the butcher and I have purchased.

I was undecided about how to get them to Milan or Rome ... ... In the end I've cooked in moist without "gremolata" or "peas" only with the classic chopped carrot, onion, celery and flavored with I sage and rosemary.

Ingredients:

1 kg of veal shanks

2 stalks of celery

1 large carrot 1 onion

Borettana

few leaves of sage

a sprig of rosemary

1 cup dry white wine

0 flour taste

extra virgin olive oil salt

pepper

Preparation:

Cut into pieces the carrot, celery and onion. Take a large pan with the vegetables you put the chopped sage and rosemary and a drizzle of extra virgin olive leaves fry for few minutes.

S'infarinano the shanks, combine the fried, salted, salt and pepper and let it brown on one side to another. You add the white wine and let evaporate, then add water (preferably hot) to cover the meat. Cook it covered over low heat for about 2 hours. Once cooked s'impiatta with their sauce and serve hot.

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shanks stewed cabbage with rice

I wonder what will he say this fork?

Bruno Munari, Fork Talking , 1958

Once upon a time

a poor wolf,

that led to her grandmother

dinner in a bundle,

And in the woods

where darker

stumbled in terrible

Little Red Riding Hood,

armed trombone

as the robber Gasparone ...

What happened next,

indovinatelo you.

...

Gianni Rodari , The fairy tales upside down

I was inspired by two great Italian artists and Bruno Munari Gianni Rodari who were masters of the imagination to play , to present a simple flag that I dedicate to rice Albertino and all his friends in the department of neuro-physiology Saint Lucia Foundation in Rome .

Ingredients for a stencil dose: 150 g

Rice Ribe

150 g spinach
100 g of tomato

50 g of Parmigiano Reggiano or Grana Padano

1 small shallot

extra virgin olive oil salt

pepper

Preparation:

In a pot pour the rice and cover with water to be one or two cm above the rice is combined with a bit 'of salt . You cook covered over low heat for 10 minutes, the rice should be al dente, drain and leave to dry in the colander. It

mundane spinach, wash and put in a pan, salted and make stew with the lid covered for 5 minutes. Once you have lost water vegetation, finely chop and drizzle with extra virgin olive oil.

you fry in a pan sliced \u200b\u200bshallots in extra virgin olive oil is combined with tomato sauce, salt and pepper is cooked for 10 minutes.

Divide rice into three parts, one part will join the spinach, some tomato sauce and some will join the Parmesan cheese or grated Parmesan, a drizzle of extra virgin olive oil, a pinch of salt.

Take a stencil anointed dose of extra virgin olive oil, pour a time the three colors of rice, sprinkle with parmesan or grated cheese and bake at 180 degrees for 5 minutes.

Once cooked allow to rest for a few minutes, reversing the stencil Serve with rice, sprinkles it with a drizzle of extra virgin olive oil olive oil and parmesan cheese or grated Parmesan.

This recipe pleased to participate in the collection A recipe for Saint Lucia's blog Caris Cooking Planner .

And the collection Unification of Italy's Antonella blog Antonella's kitchen.

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potatoes, tuna, walnuts and chives

The idea for this recipe came to my mind by reading the ingredients for the contest for good of sunflowers8 Today's blog bread and salami, tomorrow, which aims to create a collection of recipes for women suffering from endometriosis, a disease widespread, but little known.

Ingredients: 1 cabbage

3 medium potatoes 160 g of tuna in brine

3 nuts

chives

extra virgin olive oil salt

pepper

Preparation:

Boil the potatoes in cold water with the skin. Once cooked you remove the peel and mash with potato masher.

It cleanses the cabbage, wash and cut the leaves into thin strips; become dry over medium heat in a skillet large enough with extra virgin olive oil for 10 to 15 minutes.

Once you combine the cooked mashed potatoes, tuna in brine, coarsely chopped walnuts, chives, a little 'salt and pepper. Mix well together and put the mixture into lightly greased tins of extra virgin olive oil. They get pretty hot in the oven at 180 degrees for 20 to 30 minutes. S'impiatta Garnish with a drizzle of extra virgin olive oil, chives and coarsely chopped walnuts.

With this recipe I participate in the contest for good Sunflowers of the blog bread and salami today, tomorrow ...

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cup of English cream and prunes

Then there were the plums with cream. And if someone contends that the plums, though softened by the cream, are uncharitable vegetable (fruit are not), fibrosis of the heart as a miser, and exude a fluid such as flowing in the veins of the damage which for eighty years have been deprived of wine and warm without being given to the poor, should reflect that there are people whose charity embraces even the prune.

Virginia Woolf, A Room of One's Own .

The fictional essay of Virginia Woolf , A Room of One's Own born from the restructuring of two conferences held in 1928 in two College women. The same author notes in self-criticism of 1929 defines it as a job with a lot of opinions in a kind of condensed red jelly.

The themes are "women and writing, the importance for women to have economic independence, 500 pounds a year and a own room where you can write and give to their word artistic vocation. The invitation to write because women do not forget, however, as Coleridge argued, that a great mind is androgynous, because only when the merger takes place the male-female becomes fertile and creative mind.

The passage I quoted is from the first chapter, Virginia Woolf compares two meals in a hypothetical College male and one female. Lunch in the College featuring the male, a refined cuisine and a relaxed atmosphere and stimulating conversation. While dinner in College women is characterized by the frugality of the plates, precisely as dessert plums sweetened cream, and very stimulating atmosphere to start a conversation. The comparison of the two meals following reflection of the author that I have chosen as a sort of signature to the blog, which reflects what I think of food as a social vehicle and binder:

So how is it structured the human being, heart, the body and brain are mixed, and not locked up in insulated containers - as no doubt will be in a million years - and a good dinner is very important for a good conversation. You can not think well, love well, sleep well, if you have not dined well.

inspired by the "symbolic " plums sweetened cream of A Room of One's Own by Virginia Woolf to present the contest interesting COOK THE BOOK Federica In the past life I was a tomato required to prepare a recipe that somehow linked to a book that we liked. The essay by Virginia Woolf is surely to be counted in my luggage. I think it's still relevant text, to read and be read to the younger generation ...

For the contest I thought of a bowl of sweetened creme anglaise from prunes and cooled by mint.

Ingredients (for about 5 cups)

500 g of milk

5 egg yolks 180 g sugar

1 teaspoon of vanilla extract

15 prunes

some mint leaves

sugar

Preparation:

Boil the milk with the vanilla in a pot of thick bottom steel. Meanwhile Beat egg yolks and sugar with a whisk, once obtained a homogeneous mixture is poured into the pan with the milk and turn with a wooden spoon until the cream thickens. Will be ready when the spoon will remain attached to a thin layer of cream.

Allow to cool, when cold pour it into cups combine prunes, garnish with mint leaves and sprinkle with a little icing sugar.

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Fettuccine

Every Carnival my mother cuddled with traditional sweets of the festival: crackers, dumplings and sweet cakes the inevitable Fettuccine . As a child I was not a great lover of sweets, but sweets Fettuccine Mothers were special and not essential for a large sweet tooth like me. Remember that the flow - were expressly demands-the carnival festivities in the school or house of girlfriends s , always receiving a great success.

I tried to find the recipe in the kitchen of his notes transcribed in old diaries, but I've found. As imagined was one of those recipes from memory and did not need to consult it each time.

This year, just talking to one of my aunts carnival sweets, I could to recall the doses of her prescription.

not have come just the same, but his were special ...

I copied the recipe and bring it in the same schematic way.

Ingredients: 300 g flour

2 tablespoons sugar

40 g butter

3 eggs grated rind of 3 lemons and oranges

pinch of vanilla

seed oil, peanut

sugar

Preparation:

-Mix the flour with the eggs, sugar, melted butter and a pinch of vanilla

-Pull the dough thin enough.

-Sprinkle the center of the pastry with sugar and grated rind of lemons and oranges.

-Fold the dough first one side then the other and fold again

-Cut fettuccine width of 1 cm.

-fry in hot oil seeds - should be golden -

-Drain the bread on a paper to prevent sticking.

-Dust with icing sugar when cold.

With this recipe I participate in the contest give me the recipe? Barbara's Blog Paring .

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sweet bundle of broccoli, bacon and Caciottone

I find that the broccoli in addition to having a nice shape tree has beautiful shades of color . I remember when staying in Catania, wandering through a market, I was fascinated by the banks that sold broccoli and cauliflower with a purple hue, a beautiful carpet of color.

Broccoli as well as being a nice shape and color is a versatile vegetable that combines well with other ingredients. I thought to use as a backpack stuffed with crunchy. I joined the broccoli to the savory flavor-aroma of bacon and fresh flavor and delicate biological Caciottone a semi-hard cheese vaccine compact paste.

Ingredients:

a roll of dough crust 1
broccoli (500 g approximately)

100 g bacon 100 g
Caciottone biological (or any cow's milk cheese to taste)

1 small red pepper (the amount varies depending on the chili type and tastes)

1 clove garlic

extra virgin olive oil salt

Preparation:

It cleanses the broccoli by removing the outer leaves and the core, is split in florets and wash. We do cook the florets in boiling water for about 5 minutes and drained.

In a frying pan you fry the garlic with extra virgin olive oil and hot pepper are added to the tops of the broccoli salted and blow for several minutes.

In a baking dish you have the roll pastry crust with its baking paper, pour in the center of the tops broccoli sautéed, bacon and cheese cut into sticks. You take a piece of dough and fold over the filling, pour the edge with cold water and fold the other side of pasta, pressing with fingers to seal it and give it a form bundle. It Brush entire surface with water and practice of the cuts at an angle, a distance of approximately one cm apart, to make the steam that comes out. You put in the oven at 180 degrees for about 30 to 40 minutes. It can be served either warm or cold.

With this recipe I participate in the contest But are you really a broccoli! 's blog Eli The Shrimp

The contest of The Shrimp

Expires March 31