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not 'a good time

Sorry for the long absence, but unfortunately this is not 'a good time, because of serious family problems ... I hope things get better soon!

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Let a little' red!

This jam and 'perfect for the office to give the anonymous grilled meat, both white and red!

If you do not want to use oil and lemon, but you want to give a boost to the plate, that's just add a little 'chili jam!

E 'is also excellent with cream cheese like Philadelphia, or little full-bodied cheese that need to sprint!

The taste 'spicy, of course, but mitigated by the sugar, which To tell the truth is a bit 'low ... so if you love spicy do not use it ... I can not live without! To prepare

I used: 1 kg of chillies

long and round in the proportion who preferred

1 kg of sugar (it seems a lot but do not believe me and ')

4

small red apples the juice of a lemon

Clean and dry the chillies

Privatel the seeds and white ribs (all of course with gloves!)

Put them in a pan covered with sugar, with lemon juice and apples into small pieces (put the seeds in a closed Garzino to cook together, for the pectin).

When you see the hot peppers are very soft, take all with a slotted spoon to separate the liquid will continue 'to cook for a bit narrow,' and the cream Puree the pulp peperoncini.Raccogliete put it back on the fire, until you reach the right consistency of jam (try saucer in the freezer). Keep in mind that it solidifies a bit 'more' from the cold. Put the hot jam into sterilized jars in the oven, close the caps and flip, let it cool upside down in order to create the vacuum.

As already 'that I can not do without this sauce over the chicken ... mmmhhh!

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summer table!

Today I wanted to cuddle to cheer the absence of Noor, and behold, I prepared a lunch as it should be!

the series who said that the board must be a single sad?!

Appetizer with sweet and sour red pumpkin (in the picture but missing posterior 'then' cause is part of the typical appetizers Palermo) and pineapple with tzatziki

Following clam soup with prawns and cherry tomatoes

Sciacca baked with salmoriglio.

all washed down with a good wine cool white!

lacked the sweet, but I really do not think it was a big absence for my stomach!

morning I soon proceeded to grate, and then two small seedless cucumber, I added a clove of garlic chopped fine with the squeeze garlic, salt and made to flow properly.

On my return I have eliminated the storage of cucumber juice, and I added a 175g greek yogurt from

I put a few drops of vinegar, chopped fresh mint from my herb garden, and here's my first "TZATZIKI" I do not add oil , so 'do more' light! Since the idea of \u200b\u200bArab I liked, I wanted to try it with fresh pineapple! They are enchanting, the contrast between sweet and sour pineapple sauce tzatziki are really tasty! I filleted

pachino.Messo 6 cherry tomatoes in pan to skip vongole.Nel Meanwhile I put the prawns in the oven with lemon juice, a little olive oil and a little oregano, 180 ° 20 '.

Meanwhile I prepared a mixture of garlic and onion, fry for a little way, I added fillets tomato filtered liquid the clams and cook for few minutes, just long enough to soften, add white wine and add peperoncino.Ho to put the clams, without seasoning, and voila ', and also the first' ready.

At this point have prepared properly, 'cause a lunch so' deserved the right atmosphere, and then I enjoyed it all with a sea breeze!

really does not take much to understand what has been 'lucky enough to appreciate what 'you have, and frankly I do not think it is nothing, at least for me!

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what is cooking in the pot ... but the cake!

Today is my brother to dinner with family ... but apart from the half-empty fridge, I have not much injured 'desire to cucinare.Quindi pappardelle with mushrooms, mixed salad and fruit season!

But sweet?!

How refrain, then here's one I can help you: http://lamontagnaincantata.blogspot.com/

with his cake with pineapple, which I copied verbatim, except for fruit (I had no pineapple)

I used peaches bianche.E then to give a little 'color mixture and to give a different saporin I added three tablespoons of Alchermes! The rest of 'Same as the original including the case.

3 small eggs 100 g melted butter 1 tablespoon corn

7 tablespoons flour 5 tablespoons sugar (more than 'three to make the caramel) 1 tablespoon baking

3 tablespoons Alchermes

Peel the peaches rather large.

Heat up a thick-bottomed pan, place three cucchai of sugar and a bit 'of water not too make a caramel colored (like me!).

Arrange peaches over the caramel.

Mix all other ingredients in a bowl.

Spilling the contents of the bowl into the pan, cover well cook over low heat for 10 minutes, turn and continue to keep covered for 40 minutes. Afterwards

'overthrow the serving dish and sprinkle with powdered sugar!

Nothing more 'quick and easy!

is just as good!

Thanks Elena!

With your permission I use this idea to participate in the contest of mint and chocolate!

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... when sudden bursts of desire ... Ten

Put that on a hot and sunny August afternoon, when the city 'is empty and you are surrounded

the unnatural silence that only a sultry day in mid-August can post 'happening in the city' ... you broke the sudden desire to "pizza prosciutto and figs," you do?!

Especially if instead of 'you are in Rome to Palermo?

But take a walk around the blog of course.

What you think? The white pizza already 'tried by Paoletta in the recipe http://aniceecannella.blogspot.com/2008/06/esperimento-interattivo-la-pizza-bianca.html

of course many other have already 'tested.

So what to do, if not try immediately to satisfy the craving!

I did half 'dose of recipes whose link above and find that I have followed step step, also giving a peek at the legendary Adriano, a great master of leavened!

Of course I did not get the same results, but I am fully aware of my limits! However

for dinner tonight "PIZZA BIANCA proscuitto and figs!"

400 gr flour 300 ml water

0

16 grams of oil or lard

8 grams of potato flakes

5 g salt 5 g of malt

8 g of yeast

Place in planetary flour, flakes and 200 ml of water and where 'was dissolved yeast and malt.

Let go and after a while 'add the remaining salt and Curd acqua.Successivamente

oil mix Strung up to you, that 'all the ingredients are well blended and took

a soft and shiny.

Place to rise for a couple of hours (even less with today's temperatures) has tripled.

Take the leavened dough on floured surface and spill it, her hands oiled

folds become the legendary Adriano http://profumodilievito.blogspot.com/2007/10/le-pieghe.html

Divide the dough in two and is repeated twice in the folding operation.

You leave the dough rest for 20 'and is positioned on the pan (I used a greased baking tray and upside down), I recommend the pasta with the widening anointed hands, avoid bursting the bubble, otherwise the total ruin of the result finale.L 'height should be a little' less of a finger, I actually 'I did a little' more 'low ... too bad I will refer 'below.

Bake at maximum temperature of the furnace fan-assisted mode, for 5 ', after that' turn on the grill and allow to brown.

Exit as soon as the color will be 'amber, do not continue cooking.

Fill figs with Parma ham and crushed mmmhhh ... I have no words!

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Birthday with Ben and co.

This cake but I have prepared on the occasion of my little grandson Charles.

He loves this character, like all children his age ', then here is that I have prepared well in advance of the characters in corn paste this time (I wanted it to remain in memory of the birthday of fatigue).

The cake base and 'a classic sponge cake, filled with chantilly and bits of pineapple.

The cake top and 'a chocolate sponge cake, filled with chocolate ganache in another time postero' recipe.

coverage and 'sugar paste!

As written previously'll find 'way to make you see the other cakes decorated ....

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Ben Alexander arrived!

This post is not 'really' a recipe, 'cause you can not really' cook in this heat!

Today in Palermo bursts, then, to make me feel I've decided to let you see the cake I prepared on the occasion of the baptism of the grandson of my cousin ... Alexander, indeed!

I must say that the photos do not do much about the cake that was really nice.

This decorative technique and 'why was I avvicinataal foodbloggers world, there are many other decorated cakes that slowly postero' ...

The most cake 'plans consisted of two floors of classic sponge cake flavored with limoncello and stuffed with chantilly limone.Un plan was instead filled with chantilly and strawberries to classical pieces.

all covered with sugar paste, including all the characters of the same material.

Bu on hot at all!

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August caponata ...! The king of rotisserie

This in reality 'as well as a starter, can' be an outline of a second ... ... a complete meal of good bread

with fragrant ... in short, any excuse and 'good to eat Capone, one of the dishes, maybe, by now known worldwide!

At least once a year I am committed in its preparation.

and is in fact 'a real commitment, if you need to fry at least thirty eggplant!

Pero 'it really worth it!

6

eggplant 1 1 / 2 kg of tomato sauce

1 large onion 1 bunch of basil

300 g green olives

100 g of salted capers

3 to 4 stalks celery

2 tablespoons white vinegar 4 tablespoons sugar

Proceed to fry the eggplant as usual, ie 'cut the eggplant into chunks and put them to drain the bitter, at least a couple of hours. Fry in deep fat .

Meanwhile, cut into cubes celery sticks.

pitted and cut into small pieces, not too small green olives (I use tradition as those of Castelvetrano which are small, round and plump! Put them in water a few days earlier, so that 'lose some of salting).

Put the capers in water for removing the salt.

Meanwhile place the tomatoes in boiling water, peel Privatel semi.Grattugiate of the onion, put it in a pan with a base of olive oil, fry a little, and then add the chopped olives, capers, sedano.il basilico.Lasciate cook slowly until 'the sauce will shrink', add the mixture of vinegar and sugar, allow to boil and turn off the heat.

Now Arrange the eggplant in a dish bottom, pour the sauce over it ... and say that I prepare once a year (or almost), but ... Goduria mmmmhhhh!

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Palermo

recipe taken from my store, well, certainly not about a cake to do now, but tenetene account, because 'and indeed' the King of our rotisserie sweet! I know I'll be 'taken for granted, but you can not just' come to Palermo and have breakfast with him! But as Paoletta http://aniceecannella.blogspot.com/search/ label / Kitchen% 20Siciliana
the Sicily you never stop to eat and especially to try a food that "absolutely" can not 'lose! Sara' s why my friends never Sicilians, when they plan to spend even just a weekend here, you put on a diet two weeks before ?!


Cartoccio Palermo
0 800 g flour 50 g of lard

25 g of yeast
1uovo
1 / 2 cups milk
50 g sugar 1 teaspoon of vanilla extract

required for Preparation:
torches of aluminum, such as those for making cannoli
oil for frying pan
a very deep, 'cause they are fried by immersion. Put the flour


sifted in a planetary (or hand) and add the lard vaniglina.Impastare well, add crumbled yeast, sugar and milk just warmed, just poco.Unire a pinch of salt and continue until you get a impastoomogeneo. Add the beaten egg
leggemente and knead until the dough incordatura.Ungere leggemente oil and put the dough will alievitare 2 ore.Quando 'ready, set of sausages and roll them around the torch has been buttered and floured (remember to grease your hands to do this.) Replace the cones to rise again a ora.Nel meantime prepare the fryer, dip the cones and pull them out when they dorati.Lasciare cooler and fill with cream cheese and chocolate chips, go into sugar e. .. you do not have time to say they are ready ... to be already 'finished. I


telegram cream topping should be like that of cannoli, well sifted!
doses here if you need: 400g ricotta

250 g of sugar (a little 'less)

chocolate chips and the secret' to sift the ricotta with the sugar through a sieve several times!
and 'hard work, but worth it.

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Muffin sweet summer fruit, or throat vs heat!

Here I am!

alas returned from vacation, with no desire for recovery of city rhythms ... but "or I'll eat 'is the soup or you're rushing window! "

I wandered a bit 'for me to blog more' loved ones, and I saw that instead you're there No, not at all, let themselves be overwhelmed by the heat, well done, congratulations to everyone!

I also I would ideally like to devote all my passion, but as far as it can be strong, the heat win for sure, and it 's so that even I could not prepare much injured' outside of what is' indispensable to survival!

Pero 'in a sleepy afternoon in which I was submerged dampness' I melted into drops, I have borne these

:

The summer fruit muffins

and since I made them just for an effort of will ', with doses and ingredients have gone very eye!

I made the muffins, because 'contrary to what often read about, for me part of those who always treats me riescono.Secondo me the secret of success and' what not to give too much importance

... to treat them with nonchalance, and you are sure you will succeed perfectly!

100g flour 00 g sugar 50

1 / 2 teaspoon baking powder

1 / 2 teaspoon baking soda 1 egg

2 or maybe 3 to 4 tablespoons of yogurt ... natural (basatevi on consistency!)

2 cucchai oil Sunflower

a fishing a white

3 albiocche

Put dry ingredients in a bowl, and then to speed 'I added the wet

(as I said I've dealt with enough ...!) so' at least I had the perception of the right consistency. Add the fruit into pieces lightly floured.

Remember not to mix too (at least this is the rule I have observed!) Cups and place in oven at 180 degrees for 25 '.

... and good afternoon with the 'cool mint and lemon granita!

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For some time we speak ... due to missing link internet!
See you later!

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? .. Mumble ... mumble ... crumble ... crumble!

After a quick turn to the market to supply vegetables, I left that seemed to be enchanted by the Medlar beautiful!

But because 'the fruit does not know' anything?!

fact came home to find that part of the beauty were not ripe, what to do?

I put some on the balcony, thinking to help natura.A evening I remember ... and I

brown!

They were cooked in the sun ... a disaster!

I've tasted, and now there was the taste of cooked fruit ... but knew!

At this point I decided that the other could make a crumlbe! And that is

crumble!

120 g cold butter

100 g flour 00 g 50

almond flour 100 g brown sugar

Clean medlar, remove the stones and put them in a pan with 30 g of butter,

40 g zucchero.Farle go for 20 '.

Meanwhile mix the flour with the remaining sugar, add butter and mix

creating a grainy paste.

Put a thin layer in a baking dish cover with the medlar, and place the remaining

mixture of butter and flour over, sprinkle with sliced \u200b\u200balmonds and sugar cane.

Oven 180 ° 30 '.

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pannacotta coffee 'flavored with cardamom ... magical nights of the East

The idea of \u200b\u200bthis approach comes after an afternoon spent with my Noor

to look at old photos of my travels ... here that reviewing some taken in Jordan, I

and 'came to mind memories of past sunsets to watch the colors of Wadi Rum, the Jordanian desert, taking all the changing shades' of red .

precisely in those moments was my habit to sip a cup of coffee 'with cardamom!

Tasting the pannacotta I came back to mind the many moments of that journey ... the magic that can only Petra 'forward ... the estate' of the elliptical square of Jerash, in a late afternoon in late June, we populated by voices from the past carried by the warm wind that runs through it ... the charm of the East and 'undeniable and Jordan and' a country that has undoubtedly much!

My pannacotta certainly can not 'let you experience the same emotions, but' the velvety texture that

and 'characteristic, and' the right vehicle to release the flavor of coffee '... underlined by the aroma of cardamom !

it ... close your eyes and dream of the magical nights of the East!

Serves 4 bowls:

200 ml of fresh cream

70g sugar 2 teaspoons of coffee abundant '

60 g freeze-dried whole milk

2 sheets of gelatin

3 cardamom pods

Soften gelatin in cold water.

Put in a thick-bottomed pan, cream, coffee 'previously dissolved in milk, zucchero.Aprire berries and crush the seeds, grind into a powder, sift through a strainer, and metterlinel pan.

Bring to a boil, add gelatin, mix well, pour into stampi.Raffreddare

and refrigerate at least 3 hours.

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Frost of "melon"

add another recipe from the tradition of Palermo: The "melon ice" from us is called melon and watermelon, and this goes all sweet Palermo summer.

It 's a good pudding, very cool and pleasant.

For a good frost, 'but' requires that the watermelon is sweet and juicy ... and otherwise 'forget it!

Let's get to work:

1 liter of watermelon juice (I use a centrifuge, but that's okay also the mill, in this case we

filter the juice)

90 g wheat starch 100 g of sugar

Procedure and 'semplicissimo.Sciogliamo starch in a little juice,' cause no lumps ,

add the sugar and the remaining juice.

We get a consistency like pudding, I recommend not move away 'cause

tends to stick.

preprocessing of moist bowls and pour the cream.

grain decorate with pistachios, cinnamon or jasmine flowers (and 'so' that tradition)

This sweet and 'a must for the "Festinu" which is celebrated July 15 in honor of the patron saint of the city 'Santa Rosalia ... but that day we will have other things to prepare!

With this recipe for the collection of mint and chocolate, cakes Summer!

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cake with lemon mousse and Gelee' strawberry

This cake I've "stolen" to Amuro's Wired New York, which in turn had reworked a sweet

of "Sweets of Pinellas, and I carry the recipe fedelmente.E 'suitable as a pudding after a meal, especially if a fish.

You need:

a hard sponge than 17 cm in diameter.

a ring cake

for "Lemon Mousse:

200g whipping cream 160g

whole milk 60g sugar 2 egg

peel of two lemons

4g gelatin sheets

for "Gelee 'Strawberry':

250g strawberries 50g sugar

few drops of lemon

4g of gelatin sheets

Remove the peels from the lemons and put them in milk, warmed, and leave to infuse for 30 minutes.

Meanwhile put the water gelatina.Frullare strawberries with sugar, put them on the fire with a few drops of lemon juice, bring to bollore.Togliere from heat, add gelatin and allow to cool.

For the mousse, bien visible gelatin in water, Beat the egg yolks with sugar, and add the warm milk to the wire.

Place over heat and bring almost to a boil.

Remove the lemon zest, filter, and add the gelatin.

Allow to cool at this point add the cream.

proceed, then, to the assembly.

Put in a pastry ring the hard sponge, wet it with orange juice

in which you have previously macerated strawberries, you can also mix and add to juice.

Spread the disc with a first layer of lemon mousse, place in freezer 15 minutes to thicken.

Spread the mousse on Gelee 'strawberries, put in freezer to thicken.

Finally spread the last layer of mousse.

Put in refrigerator over night.

Remove the ring and decorate the cake with strawberries, mint and lemon caramel.

PS I put a strip around the ring acetate, which makes it more 'easy to put on a plate.

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peppers in sweet and sour

This appetizer and I 'was taught by "Aunt Melina" mother's sister.

contains ingredients that are a must in our kitchen, or "pine nuts and raisins, with sweet and sour sauce

.

The raisins are nothing but raisins of Corinth, I remember when I lived in Monaco of Bavaria

even found them at Market Viktualienmarkt, which luckily near my house. (This time I served the pasta with "broccoli arriminati" postero that 'in future!)

But back to us, which I'll talk about the starter' includes these ingredients:

4 beautiful peppers of different colors

an onion tomato sauce to stain

raisins and pine nuts two tablespoons breadcrumbs

two fists

two heaping tablespoons sugar

two tablespoons white wine vinegar salt

Put the peppers in the oven at 200 degrees for 30 minuti.Raffreddarli and deprive the outer cuticle.

Divide into strips and set them aside.

In a pan, put a few tablespoons of olive oil and fry the onion (I prefer to grate)

Add a few tablespoons of tomato sauce, and raisins and pine nuts and cook 5 minutes.

Put the peppers, add half cup water and simmer for 25 minutes.

When you see that the liquid begins to shrink put sugar and vinegar.

(nell'agrodolce the right balance is with practice, I do not ever taste, but "feel" that this report and 'right instinctively, and' a capacity 'typical in our country!)

Dry a few more minutes, not too much, and at this point to put the bread crumbs.

Serve cold, just so 'we can appreciate the contrast sugar / vinegar!

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The famous "ragu 'of tunnina!

May

now is leaving us, and us here in Sicily and that 'the month of tuna!

It often happens that during the month there are dog days, the sky loses its color blue

to be covered with a thin layer of clouds that veil the sun in days ... so 'to the markets "Vucciria" or of "Ballaro '" the fishmongers abbanniano (shouting): Arrival' u 'tempu' ra tunnina!

This month in June and the tuna is king on our plates this year, among other

and not 'not so expensive and then off to the fish more' good we have!

And there 'with no self-respecting Sunday ragu' of tuna on the table!

Among other handy 'cause you solve the first and second together.

For this dish I used:

900 g fresh tuna part near the neck rather than fat which is called "Spissu"

80g of tomato paste in a can, of course, we use the "astrattu" ie '

concentrate prepared at home in August when the tomatoes and the sun and 'the right one!

2 bottles of tomato sauce that also strictly "home made" to replace the one that bought

to super.

1 nice onion 3 cloves of garlic, a sprig of mint

pepper and salt to taste.

begin preparing the piece of tuna, making the classic "ammuttunata" ie 'the incised at different points in these holes and introduce some chopped garlic, mint, salt and pepper.

We have a little oil in a frying pan and fry the tuna to seal it.

Cut the onion, put a little oil in a frying pan, do we add the concentrate diluted with a few tablespoons of water, then the tomato sauce and let go a bit '. When we see that the sauce begins to dry, put the slice tuna and cook for an hour or so low, it all depends the size of the slice.

At this point the sauce 'and' the busiati are ready to cook in the pot ... what to say bon appetit!