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The tart dough

... this was another great discovery made in Naples: the tart dough (aka pie) which, together with the omelette, pasta ever, is among the Neapolitan specialties, perhaps my favorite (even though along with other little things ...). We prepared the tart on Saturday and Sunday because they needed the dough "rest".

Recipe:
bucatini
500 g 350 g minced veal or beef
4 / 5 tablespoons extra virgin olive oil
carrot, onion and celery for
chopped 200 g green peas fine (even frozen) 200 grams of mozzarella

100 grams of parmesan cheese

tomato sauce 6 eggs (white only)
salt, pepper

frying oil in abundance (about 5.1 liters)

First We fry the chopped oil, we then added the minced meat, being careful not to form lumps, until all the "gold" at this point we have added the peas and then the tomato puree, salt and pepper.

In a pot we cooked the pasta (previously broken in half), the midpoint for cooking,

we added the sauce, Mix well together and prepared to grain molds, previously lightly oiled to facilitate the extraction of timbale mold. Then fill the shape with half the pasta, add pieces of cheese cut into cubes, we have "closed" with all the other bucatini to fill the form which, once cooled, we sealed with plastic wrap. Once you fill the molds, we put them in the refrigerator until the next afternoon (actually only 4 hours, but we will have left for a whole day).

After removing the pies from the molds (being very careful !!!!), I dipped them in beaten egg whites and then in breadcrumbs. Once the oil poured into a pan big enough to contain the timbale "standing", it is heated very well (very well ....), we have "surrounded" the tart, one by one, then, finished in gold, we have "extracted" and arrange on a plate "lined" with paper towel to lose the excess oil. Et voila!!

should be served hot ... if you still have the strength to eat after this hard work !!!... of course we managed to eat one each, and giving some to have for lunch the next day! and bon appetit!

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... Sunday that "beast" ... The Braised




Today we went to celebrate birthday name day and my brother and my nephew. We went to lunch at the "Favorita" farm we have already "visited" about 13 years ago and has become a legend in our family as well as the most abundant good local such never "tasted" before ... I begin by saying that now, for me, Emilian cured meats are among the most good in Italy and therefore go in Piacenza, home of a good cup (and beyond), it was like teasing me a great gift. La Favorita is a beautiful place in the hills of Piacenza, not far from Grazzano Visconti, with fantastic views across the surrounding farm. Today we found the snow (like 13 years ago '... incredible!) But the weather was delightful, hot at the right temperature (and after so much snow, we wanted to ...) so we could sit outside on the beautiful sun and soak up the sun. But let's get to the menu

Starter: bacon, pork, bacon, sausage, fried cake chissolino salted vegetables
Pastas: Crepes with ham and mushroom sauce, and beans pisarei (typical Emilia), and ricotta ravioli spinach, tagliatelle with mushrooms
Main courses: knuckle of pork or beef, roast guinea fowl, roast duck, beef rost-English, carpaccio
Borders: mixed vegetables, potatoes and polenta, skewered with peppers, tomatoes and Sweet fennel
: Tile nougat smothered in hot chocolate, assorted pastries, shorts with tiramisu. Coffee, Ammazzacaffè ....

The appetizer was really good and plentiful, with the first we did an encore of ravioli and pisarei and beans and then the attentive waiter offered us a taste of pancakes: one could ever refuse such great kindness?? Of course not! 4 and down for a pancake, just to accept ... At this point of the meal I could easily drink a caffettino staggering toward the exit and go in search of a breath of fresh air regenerator, but then the waiter listed the second ... and so we opted for a mixed platter of roast meat (beef, duck and guinea fowl): very good! the contours, I admit, are advanced: we were not more! ... but we had to maintain room for dessert, very mindful, previous experience, of what awaited us: a chunk of nougat parfait with adjoining hot pitcher ciaccolata payable to cascade over the cake ... is a truly sublime, to be missed! Needless to deny: for too many years waiting for the tile to give it up! The coffee is a consolation final, warm and strong and heat helps to digest your stomach. To this end, we have brought a bottle of limoncello liqueur and one another (I think the licorice, I have not tasted it ...) from which both frozen and you can drink at will. Throughout the "lunch" has never lacked water and red wine that the waiters have always done so zealous to bring faster, despite having many people from waiting tables (all occupied). I really have to say that, besides the abundant good food, rustic and charming together, courtesy and the lovely scenery really make me want to return. The board of the heart to stay with friends, make a good meal and spend a day out, only caveat: you must book well in advance ... at least 2 / 3 weeks before, as they have always been a huge row of booking! Go there at least once in their life, very fast, and ... enjoy!

PS if you want you can visit the website of local

www.agriturismolafavorita.it

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Yes, now it's a very famous recipe Nordic (including our recipes), and much appreciated by those who 's he proved. The pot roast is one way to cook meat that need long cooking, the meat is marinated before placing it in a bowl large enough to be able to easily contain and cover with wine chosen for the marinade. I prefer a good wine, are not of the opinion that cooking can fit a little wine in carton (.. and I do not want to name names ...) and one of the best wines - I know it's a bit 'trivial Council - Barolo, but expensive wine that makes a difference.

recipe for 6 people
about 1kg of beef (rump or some low-fat) 50 g butter

3 / 4 tablespoons extra virgin olive oil
50 grams of fat, salt cured ham


For Marinade: 1 bottle of Barolo

2 onions 2 carrots

1 celery stalk, bay leaf, sage, salt and black pepper marinade

Preaparate cover the meat (previously tied with kitchen twine) with Barolo and Add celery, onions and carrots cut into chunks, some bay leaves and sage, a few peppercorns and a pinch of salt. The meat should marinate at least 7 / 8 hours, then dries and becomes brown on all sides in the melted fat with the butter and oil. Once the browned meat, add the wine with the vegetables and cook over low heat with the lid on for about an hour and a half, then we can verify the level of cooking by the method of the fork: a beautiful and skewered away! By the way, there are those who chop the sauce, creating a real experience, but I personally like it, still, with the sauce and pass bits of vegetables still well in sight.
When the meat is well cooked, but not yet cold, remove the string and cut it into slices about 1 / 2 cm one o'clock and then put them back in the pan for a few minutes to flavor the sauce. Once the whole, have the meat into serving dish, pouring the sauce (the rest of the can serve in a gravy boat and condumo use of guests).
As accompaniment, of course, Barolo is really perfect! ... And enjoy your meal !!!!!!

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the end of February



Yes, it's March already ... and it's really quite a month for various reasons, but February is over "at large", the farewell to the carnival and the beginning Lent. Too trivial as an excuse for a mega eaten meat, right ????... Ok, I admit: it's an excuse! Last weekend we went in Friuli Venezia Giulia, the home of good wine (sopprattutto white) and also the generous portions. I have always naively thought that huge portions could be found mostly in the country kitchen or the south, well, the restaurant on Sunday was in the north-east, was typical local cuisine and the portions were from ... murder!
We started with an appetizer, in the sense that it was a number, a mixed cold cuts with pickles and cheese, but big enough to divide it in 9!
The arrival of the "first" has sapped all: sweet herbs, crepes with mushrooms, meat ravioli, all in industrial quantities, and then came the "second" all-heavy side dishes: my mother-in-law ordered a little knot of calf and when it arrived we all burst out laughing: 700 grams of meat! .. And if he had ordered a cost?? Would have resulted in 2 kg of meat?? Of course all the dishes were the same proportions, exaggerated. I ordered the ribs, Angello, then you know how small and tasty, but do not know that I brought them tasty and huge! ... In other words: water, wine, coffee and a couple of desserts and the bill was € 25 a head! The restaurant is called "Osteria by Bepi Meo" in San Canzian d'Isonzo (GO) and if you are in the area really recommend it!