Blueprints For One Person Car

GILTHEAD Whisper

One day an Indian thinker had the following question to his disciples:

- Why do people cry when they are angry?

- They cry because they lose the peace - said one of them.

- Why cry if the person is at his side? - Again said the thinker.

- Well, we cry because we want the other person to listen to us - said another pupil.

The teacher came back to ask:

- So you can not talk in a low voice?

Several other answers were given but not convinced the thinker.

Then he said:

- You know why you cry at another person when you are angry? The fact is that when two people are angry their hearts turn away a lot. To cover this distance is necessary to shout to hear yourself. The more angry they are, the stronger will have to shout to hear each other. On the other hand, what happens when two people are in love? They do not shout, speak gently. And why? Because their hearts are very close. The distance between them is small. Sometimes their hearts are so close that not even speak, only whisper. And when love is most intense is not necessary to even whisper, just look. Their hearts are intended. That 's what happens when two people love each approach.

Finally, the thinker concluded:

- When you discuss not let your hearts be turned away, do not say words that they can space out more, because there will come a day when the distance will meet no more so than the way back.

The Thinker was the Mahatma Gandhi

This story is dedicated to Flavia Site cuocicucidici who created the contest HART HART-to- which I participate with this recipe.

bream with spinach

INGREDIENTS (serves 4)

8 fillets of sea bream

1 / 2 kg fresh spinach

extra virgin olive oil White pepper

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PREPARATION

Wash and dry the spinach.

Place on a baking sheet with parchment paper and grease it lightly with oil EVO.

Coat the fillets of sea bream on both sides and place on baking tray. Season with salt and pepper.

Put in oven at 180 ° for 10-12 minutes depending on the size of the fillets.

Heat up a pan with a little oilo EVO and when it will be very hot quickly add the spinach, season with salt and move quickly. Bake at most a couple of minutes.

When the fillets are cooked remove the skin and pass them on paper towels to remove excess oil and then move to the center of the plate (2 per portion). Put the spinach around
Institute.

SUGGESTED WINE

Fiano di Avellino DOCG - Pietracalda Feudi di San Gregorio

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Today was the first time I tried to make the pork tenderloin in the oven.
The other times I had always done with the barbeque but today was too cold to sit outside to cook.
The pork tenderloin was the problem that is a very cut and dry there is a risk that appears stringy when cooked.
Before cooking at the barbeque all night and let marinate while cooking I care to keep it constantly wet.
avutro This time I do not have time to do so I need to marinate and cook it without having to keep track.
I decided to wrap it in bacon and use that to make the accompanying sauce.
not for me to say it, but the result was not bad at all.

Pork

INGREDIENTS (serves 4) 1 pork tenderloin

1.5 hg of bacon, sliced \u200b\u200bnot too thin
8 Potato Rosemary

Salvia
Extra virgin olive oil 1 cup of broth

1 / 2 cup dry white wine Salt
Pepe



PREPARATION

On a sheet of parchment paper to roll out the bacon to form a rectangle the width and height of the thread a little higher than the circumference of the same. Salt
and pepper the fillet and place it on the bacon.
With the aid of the wax paper to roll up the thread so that the belly is stuck and eventually overlaps on itself.
In a pan put some olive oil and brown well over medium heat to make the fillet coated bacon on all sides.
Meanwhile wash and peel potatoes and cut into rough cubes.
Line a baking tray with parchment paper, and when the thread is well browned, place the center and add the potatoes all around.
In skillet add white wine to remove grease and pour it all evaporated when the thread.
Season with salt and pepper and give a tour of oil to the potatoes and bake at 175 degrees for 40 minutes. In mid
Turn the tenderloin cooking, mix the potatoes and sprinkle all with the cup of broth.
After cooking, take the fillet off well all the bacon, put it into the cup of miniprimer along with all the cooking liquid.
Take the thread clean, wrap it in aluminum foil and set aside to rest.
Put the potatoes in the oven slightly open to keep warm.
Mix the bacon, and if the sauce is too thick add oil EVO wire until the desired consistency.
Take the fillet and cut into slices not too thin.
Serve the tenderloin with the sauce and tassel of bacon, add the potatoes around roast.

SUGGESTED WINE

Terre di Franciacorta DOC - Feudonero Mirabella

Low Vitamin D And Ferritin

FUSILLI FILLET OF PORK WITH PEPPER SAUCE WITH

Today I made lunch for me than for my wife, influenced, and my mother-in-law that every time you have to sit at the table has the expression draws to a scaffold and that as you give the mini (really mini) portions will always have some advances that inevitably ends up giving the dog thinking that we do not see.
Imagine then the excitement that I had to prepare something that would please everyone.
the end I opted for this pasta and, unbelievable, really liked my wife that loves spicy but, more importantly, my mother-in-law has eaten it all clean with the bread, too the pot.
Ah Daisy, I'm sorry, this time fasting.

Fusilli with pepper sauce

INGREDIENTS (serves 4)

320 g of wheat fusilli

1
red pepper 1 large onion 1 can of peeled

chopped 1 clove garlic, Paprika
strong

2 anchovies
$
sage leaves Extra virgin olive oil Salt

big

PREPARATION

In a pan, put 3 tablespoons of EVO oil, a clove of garlic which has been taken off the core, anchovies, sage and onion chopped finely.
Sauté over medium heat.
Meanwhile, wash and clean the peppers removing seeds and white parts inside.
Cut into very small cubes and add it to the mixture.
salt water from the pasta and bring to a boil and throw in the pasta.
Add to the sautéed chunks of tomato and paprika (I can not point the dosage because of personal taste, so I put it).

Keep moist by adding the sauce if necessary with pasta cooking water.

Drain pasta a couple of minutes before the end of cooking, put it in the pan, season it with the sauce and finish the creaming adding water to cook the pasta you have kept aside.

Serve pasta in warmed plates and garnish with sage leaves

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CABBAGE ROLLS OF THE HEART WITH SPICY TARTAR

participant for the first time all'MT Challenge with the theme of the month following cabbage rolls.
It 'also the first time I cook the cabbage so it's a full debut.
I was very clear that I only use the cabbage with a sauce abbianata for the rest ... complete darkness.
much consideration the time has passed and I found myself close to the deadline without having decided anything, when this morning office, a colleague told me that he wanted to eat a tartare.
Blink! The bulb is on. Cabbage rolls stuffed with beef tartare with spicy heart with cream of potato and cheese.

With this recipe I participate in the contest Menu Turistico - MT Challenge in January

INGREDIENTS (for 4 people )


For the roulade


1 cabbage 400 g minced beef or fillet knife to cut

1 red pepper Paprika Chopped parsley strong


Ginger chopped Juice of one lemon extra virgin olive oil

Pepe Sale


For the sauce, potato 2 potatoes

1oo g 50 g soft cheese

butter 50 g of whole milk For the sauce


cabbage leaves of cabbage, 50 g of butter


Water Extra virgin olive oil Salt

Pepe


PREPARATION

cabbage rolls

Remove the outer leaves of cabbage and eliminate them. Remove all the leaves until you reach the other heart.
Clean and wash the peppers and cut coarsely.
Boil salted water and soak a few at a time the cabbage leaves and remove them after about a minute and immediately immerse in ice water.
expiring Once the transaction with the cabbage do the same thing with the pepper.
Cook the cabbage for about 10 minutes. Meanwhile prepare the tartare
putting in a bowl EVO 4 tablespoons oil, 2 tablespoons lemon juice chopped parsley, salt and pepper.
Mix well then add the ground meat and mix well.
Let stand in refrigerator.
Cut the pepper into small cubes place in a bowl, add chopped ginger, strong paprika powder, salt and a drizzle of olive oil EVO. Mix well and let stand in refrigerator.
The amount of ginger and paprika depends on how you want it spicy.
After 10 minutes of cooking cabbage remove from boiling water and put in a bowl with ice water.
Drain and dry the cabbage leaves.
Line a bowl with the cabbage leaves that come out well from the edges to be able to close the filling. Add the steak tartare, creating a reservoir in the center. Put this in
invaded the diced peppers almost to the top. Cover up to edge of the bowl with the tartare. Close
with the cabbage leaves by placing a saucer-pressed to keep everything. Putting to rest
Refrigerate until ready to serve.


Salsa Potato Peel the potatoes, cut into pieces and boil in hot water.
Meanwhile cut the cheese into small cubes. I used a local cheese soft white paste.
Once cooked drain the potatoes and mash well. Put the puree in a pan and add the milk, butter and cheese. Mix well by heating to just below boiling point. Continue to cook until the sauce will be smooth and homogeneous (5-6 minutes)

sauce cabbage
Place the cabbage leaves are not used in the blending of glass immersion and add the butter, a ladle of water to cook the cabbage, salt and pepper and begin to blend.
While blender add two tablespoons of olive oil EVO. Add any other qcqua until you reach the desired consistency.


In a bowl pour the sauce potatoes filtered position reversed the roll of cabbage in the center and add a little sauce on top of cabbage.

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Casoncello - Casonsèi

Republish this recipe this weekend because we have prepared casoncelli and this time I can put pictures of some of the steps.

casoncelli (casonsei) are a typical dish of the province of Brescia and depending on the area are made various forms and with various fillings. This recipe takes as the basis for many years has used my mother-in-law. It 'been changed by my wife and me only by increasing the number of eggs placed in the dough to get thinner. Since we are also involved in the preparation of casoncelli I and my children we have implemented a kind of assembly line.

When pasta is ready and filled, respectively, the task of my wife and my mother-in-law, my daughter and I will take care of passing the dough into a special machine (4 steps ever decreasing thickness) and stretch it on a work surface, and my mother-in-law shall cut the pastry, place the stuffing my son and wife and mother-in-law to close the Casoncello candy.

until recently been using a pasta machine to pull the manual and we did this for my daughter and me. This time we used the electric one, and then I was alone and my daughter has dedicated itself to filling the place of my son (absent). At one point, Ross looked at me and told me words: "Dad, now I understand how they could feel the workers who have lived through the second industrial revolution. I feel degraded by a car"

The quantities are for 180 casoncelli amount that when we decide to do the " Casoncello " are just enough for 6-8 people (Will only eat those).

Casoncelli - Casonsei

INGREDIENTS (for 180 casoncelli)

For the pastry:

1 kg of flour 12 eggs 00

Sale

For the filling:

400 g grated Parmesan cheese 250 g breadcrumbs

Trito of herbs (rosemary, sage, parsley)

6-7 amaretti average (if those are the two little ones) 125 g of butter

½ l vegetable broth 1 egg

For the sauce:

250 g of butter

few leaves of sage parmesan cheese

The filling freshly prepared

The sheet is spent more time (at least 4)

It Chiuduno casoncelli

Ready trays (No. 279 casoncelli)

In cooking

They are served with melted butter and sage

In flat

Detail of filling

PREPARATION

As for making pasta dough from which to derive the reference to the post published on 4 - 11-2010. The paste is best allow to rest about an hour in the refrigerator to chill. For the filling

Prepare the vegetable broth.

Put the butter in a pan and brown it.

In a bowl, pour the bread crumbs, grated cheese macaroons, chopped aromatic and mix well. Add

the egg, melted butter and a little stock. Mix well and add the broth a little at a time until mixture is moist but firm.

This can also be done with the planet that makes it definitely easier.

out the dough into strips of width 6 or 8 cm (for the thickness I use, starting from the finest, the second notch. Use the flour for the dough does not stick.

Cut into rectangles of 6x8 cm.

Place a ball in the center of the stuffing and close the dough taking a corner to overlap the filling and the opposite corner to overlap the whole. Turn on themselves so the other corners to seal the whole and form a kind candy. If the pastry was a little dry due to the use of flour to wet the edges with a brush dipped in water.

In a saucepan put the butter to the sauce with sage leaves and making sure that the butter browning well (about 8-10 minutes)

Boil salted water and throw casoncelli; are cooked when they return to the surface (about 3 minutes if they are cooked just the facts, about 5-6 if cooked the next day.

casoncelli Drain and place in a large bowl, pour over the melted butter and plenty of grated cheese. Stir gently.

If you want further clarification of your post questions and I will give you the answers.

SUGGESTED WINE

Lagrein - Hofstätter

NOTES

casoncelli If you prepare the day before taking a tray of pastry and put a cloth, casoncelli place side by side on multiple rows without touching it.

After layer cover with a cloth and repeat positioning. So up to 3 layers and then cover with a damp cloth. Keep in a dry place and not too hot.

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RISOTTO SHRIMP AND PEPPERS

Today I did not have time and want to put me to prepare something special for lunch. I wanted to eat first and then the choice was between a pasta and risotto. Open the pantry, looking at these kinds of pasta, I realized that I did not really want pasta, so risotto.
thought was thus: How do I do?.
I opened the refrigerator and discarded 3 or 4 options, I noticed a lone red pepper and a vacuum packed shrimp and from there was born this recipe.

Risotto with shrimp and peppers

INGREDIENTS (serves 4)

320 g of rice carnaroli

200 g cooked peeled shrimp 1 red bell pepper

1

saffron ½ cup dry white wine 1.5 l

vegetable broth 2 tablespoons extra virgin olive oil 2 knobs of butter

Sale

PREPARATION

Cut bell pepper and thoroughly clean the interior and removing the white parts seeds.
Wash and cut into julienne strips.
Take the prawns, rinse and cut into pieces, taking care to take a few whole for decoration.
Put in a saucepan 2 tablespoons extra virgin olive oil.

When hot, add the rice and toast it well.

Pour the white wine and let evaporate, stirring constantly.

Add a few ladles of broth, and the peppers into strips, stirring constantly and keeping it wet, bring the rice to cook (about 14-15 minutes).

A couple of minutes before the end of cooking add the saffron rice and shrimp into small pieces and, if necessary, season with salt.

Fired risotto remove from heat, add the two knobs of butter and whisk well to move quickly.

Pour the risotto in the center of a plate and garnish the center with the whole shrimp.

SUGGESTED WINE

Gewürztraminer - Kastelaz Elena Walch

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FOCACCIA a triumph

For me as a whole last year has been and will be unforgettable and, quite possibly, unrepeatable. In team sports, and especially in football exists an unwritten rule "Never change a winning team." Friends and I applied it at matches Champions League. The meeting Dinamo Kiev Inter-final with a daring Inter overturned a game where we gave that now lost, I saw him at home with my children, my nephew and my 3 friends. Given the final result, in subsequent meetings was obligatory and especially the presence occupying the same places as before. It 'clear that the chance of the match was also the occasion to dine together, and once the pizza, another sandwich with sausage and sauerkraut style stage and at Inter-Chelsea, oil cakes (round to No. 5 32 cm) with meats, cheeses and sauces.
After the game, dinner was enjoyed so much that it became mandatory that too.
E 'that the reason for the title

Focaccia triumph

INGREDIENTS (No. 3 trays of 32 cm in diameter)

For the dough
1 kg of white flour "0"
1 / 2 l.
water 75 g of extra virgin olive
30 g of yeast


20 g of honey 15 g of salt to the emulsion



40 ml water 60 g of extra virgin olive oil olive
20 g of salt


PREPARATION

Place the flour in the global, the EVO oil, yeast scouts in warm water, honey and water that has dissolved the salt and knead until the dough no longer sticks to the walls and form a compact ball. Complete the work by hand on a board until the dough is soft and smooth.

Let it rest covered in a tight container at room temperature and up until not be doubled.

Turn the dough and divide it by taking into account that must be pulled with a rolling pin to a thickness of 2 cm.

Roll out the dough on the oiled baking pan and pinch pinching the surface with light circular movements to form of little holes.

Prepare the emulsion on the surface and distribute it through your hands slightly.
Let rise in warm place for a further twenty minutes.

Bake in preheated oven at 180 degrees for 30-40 minutes.

The cake is cooked when the surface will have a golden color above and below.

just for the record


The only absence has taken place in the final with us when there was my friend Luciano. We proceeded to replace it with a puppet than to take his place on the sofa at home we took him to party all night waiting for the arrival at San Siro team.

Mauro and the Snowman aka Luciano

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Games Forum ZASUSA (2)

republish Zasusa forum on the game since I first published during the period Christmas and maybe you may have missed. I invite all
/ ia participate because we are more and more we have fun.
addition to the kitchen my other passions are photography, gardening and reading. As a lover of the latter are a member of Anobii and in the various groups there are several threads that suggest a sharing of interests by making a pseudo games. In a
of these, by registering, you receive a suggested reading for the following month by the user who joined before you and you have to give advice to the next user.
I thought, why not do the same with recipes?
I spoke with her friend Zasusa that in addition to keeping a wonderful blog by a forum and they have been enthusiastic.
So we decided to launch this game confident that we will have fun.
What do you think? It can be a good idea to share and swap recipes and tips in the kitchen!
may participate everyone, who does not have a blog or site (grautitamente just subscribe to the forum).
The rules are simple:
1) Be registered at the forum if you're not already ( registration )
2) Leave a reply here indicating your nick and consent to participate in the game!
3) Registration is open until February 15!
4) Participants will be enrolled as a enumerated list. The first recommended in writing the prescription to the second and so on, the last recommended the first ... the recipe you will receive it by mail or by private message on the forum!
5) The game ends on March 15 and the participant in addition to the recipe to the photograph and post on the forum!
6) Recipes can be both sweet and savory.
7) I will choose the recipe and Cocogianni performed better and made him who will receive a surprise prize!

The banner of the game is as follows:

\u0026lt;a href="http://zasusa.forumattivo.com/t91-facciamo-un-gioco"> \u0026lt; img src = "http://img59.imageshack.us/img59/7953/giocoforum.jpg" /> \u0026lt;/ a> \u0026lt;br />

If you have a site or a blog and intend to participate the game would be appreciated if the banner esponeste and if pubblicizzaste the game.

At the end of the game participants will be collected recipes in a downloadable PDF by all.

THEN? We're still thinking? Hurry and register, if YOU do not participate we have fun.

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Carne Salada

The salted meat is a dish typical of the area of \u200b\u200bArco di Trento. From those parts a restaurant or restaurant menu in the salted meat. I am attached to the foot of the Castello di Tenno Restaurant where the owners prepare to proceedings which have remained unchanged over the years.
The salted meat is proposed to be raw, accompanied by pickled in vinegar, or cooked, accompanied by beans beans.
In this recipe I suggest the baked version, the other to propose later because summer is over.

Salted meat with beans

INGREDIENTS (serves 4)

800 g of salted meat thinly sliced \u200b\u200b
400 g of beans Parsley Rosemary



Extra virgin olive oil Salt Pepper




PREPARATION In a pan put a little extra virgin olive oil and a sprig of rosemary and warm up a medium flame.
After a few minutes, remove the rosemary and pour the cooked beans.
In another pan put a little extra virgin olive oil on high heat and when it is hot, put the slices of meat being salted for that will tend to curl.
Turn the meat and season with a little chopped parsley, pepper and salt.
Meanwhile, add half a cup of hot water to the beans and season with salt and pepper.
Put the meat and beans in hot dishes and garnish with parsley and rosemary,

SUGGESTED WINE

Bardolino DOC - Fountain Villa Tommasi

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A RECIPE IN MY MENU 'CHRISTMAS DESSERT COUNTER ANTONELLA

of the blog I want to thank Antonella Cooking Antonella for having included my own recipe as a Christmas menu recipes made choices in her collection My Christmas menu 2010

My recipe that has had this honor is breast ' duck with orange and saffron puree
My satisfaction is even greater because I had posted this recipe just for this collection because, by visiting her blog, Antonella had requested more seconds to have a wider choice

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The name came from this dessert because it is only intended to contest Controcorrente de The reindeer in the kitchen and at the base of the ice cream ... salmon.
Alexander, in the present context, has excluded the category with the salmon cakes because you do not make desserts. I've taken as a challenge and after much consideration I have developed this particular recipe but taste just as certainly be interesting.

Gelato Salmon

With this recipe I participate in the contest de The reindeer in the kitchen - Upstream

With this recipe I participate in the contest and Cuts carvings - 100% original

INGREDIENTS (serves 4)

200 g fillet of fresh salmon
200 g heavy cream 1 cup milk


2 tablespoons granulated sugar 2 tablespoons confectioners' sugar 1 teaspoon of vanilla extract

Pistachios
For the chocolate cream
1 / 2 cup milk 200 g extra dark chocolate




PREPARATION

In a saucepan bring water, half lemon, cut into pieces, a spoon granulated sugar and the salmon fillet. Cook
long, at least half an hour, removing debris that accumulate on the surface and after about 10 minutes the skin. The salmon should be cooked to fall apart completely.
Drain the salmon and allow to cool, check it remained thorns.
Once cool put the salmon into small pieces in the blender, add a glass of milk, vanilla and two tablespoons of powdered sugar.
Blend all the ingredients until creamy smooth and homogeneous.
Pour the cream into a bowl with a tablespoon of sugar and whip cream then incorporate the salmon, stirring well from the bottom up.
It 'important to have cream and cream more or less the same temperature.
Pour the mixture into ice cream and cut until the mixture is firm but still creamy.
Meanwhile in a pan pour half a glass of milk and 200 grams of extra dark chocolate (at least 70%). A moderate heat melt the chocolate and mix well until smooth and creamy but quite compact.

In a bowl pour a little chocolate cream making an abstract design, placed in the middle two quenelles salmon ice cream (if using the portion 2 balls), sprinkle with powdered sugar and chopped pistachios.
Garnish with a vanilla bean.

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RABBIT BAKED

Today I started the diet and this evening I ate rabbit roast.
With a cooking time a little long I had to bake it in two stages. Done with this recipe
times are shortened dramatically, in fact, today I prepared a pot (do not take more than 5 minutes), I put everything in cooking for 90 minutes, I went to work and this evening, has returned home I rekindled the oven for fifteen minutes and the result is really good. As part of a diet I've only eaten rabbit but it can be served with any side dish hot or cold.
For the same reason I did not salty but nothing prevents you from doing so.

Rabbit in the oven

With this recipe I participate in the contest The tomato red .. Cooking for Students - 2011 Calendar .

INGREDIENTS

Half rabbit
chopped Extra virgin olive oil, chopped chives

sprig of rosemary, sage leaves

clove of garlic Pepe shirt


PREPARATION

put a pan in the oven with water and then turn it on and take it to 150 degrees.
in a pan that can go in the oven put the oil EVO then smear well on all sides of the rabbit pieces and place them in a single layer.
Pepper the rabbit and sprinkle with chopped chives. Among the pieces of rabbit
insert the rosemary into pieces, the sage leaves and garlic if you want the shirt.
Put the pan in the oven and the timer to 90 minutes.
Before going on the table always turn the oven to 150 degrees for 15 minutes.

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STICKS TO MILAN - Finger Food

As the sauce the previous post the idea of \u200b\u200bfinger food that came to me watching a program with the chef Gambero Rosso Channel Viviana Lapertosa.
The difference is that the program sticks were cooked in clarified butter, while I preferred to use the seed oil sunflower oil for frying crisper.
I accompanied these sticks cutlet with the sauce as described in the post False mayonnaise

sticks Milanese

INGREDIENTS

1 chop with the bone cut from the loin of veal

1 egg Breadcrumbs

sunflower seed oil Salt to taste

PREPARATION

Put the chops on a cutting board and remove the meat from the bone, also remove the fat. If, like me, you have a dog he will become happy.
Cut meat into strips of width equal to the thickness (we get a square section) and then tie the strips to have them more or less the same length.
In a bowl beat the egg. Sprinkle evenly

sticks of meat with beaten egg and, subsequently, dip in breadcrumbs, making sure it fits snugly on all surfaces.

In a pan heat the oil until it reaches the temperature of 160-170 degrees, then fry the meat sticks turning several times, 4-5 minutes should suffice.
When they are golden remove the sticks of meat from the pan, remove the dressing by placing in excess on a paper towel and salt them.

If not consumed immediately keep them warm in the oven slightly ajar to 80 ° and salt just before serving.