Blueprint For Sand Rail

Octopus Cakes Soppressata

Ingredienti per 6 persone:
1,6 kg di polpo
sedano
carota
alloro
zenzero tritato
olio extravergine di oliva
succo di 1 limone
sale
pepe

Pulite il polpo degli occhi e del becco, poi dopo averlo sciacquato bene in acqua corrente, plunge in boiling water seasoned with celery, carrot and bay leaf and cook for about 45 minutes (or until they are well cooked).
Let the water until it becomes lukewarm.
Then salt it lightly, pepatelo, sprinkle with ginger and tries a few drops of lemon pressatelo carefully in a plastic bottle that you cut the neck.
Keep in refrigerator for at least 3 hours, preferably with a weight on top, to make them take shape.
To serve, cut the bottle and slice the octopus into thin slices, garnish with scrisce celery and carrot and dressed with a light vinaigrette.

Number Color On Licence Plates Ontario

of Gaia and Andrea

For this time, no recipes, solo le foto.
E' stato il primo tentativo nell'utilizzo della pasta di zucchero nelle decorazioni.
non sono sicuramente perfette, ma i bimbi hanno apprezzato molto.
Un ringraziamento speciale va a Stefy che mi ha spedito gli appunti del suo "corso di decorazione" con la pdz (pasta di zucchero) e a Fabio, il fratellozzo, che ha gentilmente fornito gli ottimi pan di spagna per le torte.

Power Cost Pedestal Fan

Frappe

Tipico dolce del periodo di carnevale.

Da bambino ne ero ghiottissimo, mentre non ho mai troppo amato le castagnole.
Qualche giorno fa abbimo festeggiato i compleanni dei miei due figli, Gaia ed Andrea and I took the opportunity to make it a bit to make the guests enjoy.

Ingredients:
500 grams of flour
2 eggs
60 grams of sugar
50 grams of butter
grated lemon rind
a pinch of salt
white wine to taste
frying oil
sugar

Place in the flour, put in the middle of all the other ingredients and begin to knead adding wine as needed.
Eventually you will get a dough that is not hard and sticky, a bit like the pasta that is.
Now roll out the dough with a rolling pin, then fold it over itself several times.
At the end lies a thin sheet and cut into strips with the toothed wheel (the form actually up to you) and fry in hot oil for a few seconds for each part.
A tip, you spend a few hours, preferably the next day, before eating them you will give time to the frappe to become crisp and brittle.
sprinkle of sugar icing and ... good Carnival.

Co Się Dzieje Z Cialem Po śmierci

Struffoli ... a little 'details.

I am a sweet from my childhood.
In fact my grandmother, Nonna Gina, she used to do his own version, but the result was still a mountain of fried balls, glued together with honey and sprinkled with colored sugar tails. Here I will
propogno classic Neapolitan recipe, but frying is completely original.
Instead of frying in oil I tried to fry with dextrose.
method of cooking is typical of the "molecular gastronomy", which I must say I was always very perplexed, but instead of frying so he immediately tickled my fancy.
The result is very interesting.
struffoli The course does not saturate, are cooked perfectly and are covered with a thin layer of dextrose, as if they were carammelati.

Ingredients for 5 servings: 300 gr

flour 2 eggs
1 tablespoon sugar
40 g butter
half a glass of rum
grated lemon zest
a pinch of salt
150 grams of honey
200 grams of diced mixed candied fruit (orange, cedar and gourd)
colored tails

dextrose powder for frying

Place the flour and inserted in the center of the eggs, softened butter, sugar, grated lemon zest, salt and rum. Work
all getting a smooth paste, put it to rest for at least half an hour.
After this time, and knead again briefly modellatela, a bit 'at a time, roll on work surface with the palms of your hands by obtaining a stick about a finger thick.
These rods then cut them like small dumplings and Dispose on a floured tray.

Once prepared, melt in a saucepan profonda il destrosio, mescoladolo ogni tanto fino a raggiungere la temperatura di 160/180 gradi (mai superare i 190) e friggerli un po' alla volta.
Gli struffoli, fritti nel destrosio, si comportano come se li friggessimo nell'olio.
Ovviamente una volta cotti, non vanno messi sulla carta per farli scolare.
Il destrosio essendo viscoso crea un sottile strato intorno agli struffoili.
Fritti tutti, sciogliete il miele a bagno maria, aggiungete gli struffoli e i canditi, amalgamate bene in modo da distribuire tutto il miele e versateli su di un piatto di portata a forma di montagnola.
Decorate con le codette colorate.