Monthly Archives: September 2012
The noodles Carnival sweets are fried pastries typical of Emilia Romagna prepared just for this happy and crazy party. The sweet noodles are prepared with the mixture of common egg noodles, symbol Emilian the dough, before being rolled and cut into wheels, is sprinkled with sugar and sprinkled with grated orange peel, and then be fried in plenty seed oil and sprinkled with icing sugar.
The mussels are a fish dish characterized by an intense aroma given by the white wine that makes this dish very tasty. Excellent as an appetizer, served with slices of crisp toast, or as a main dish, add the sauce and serve with spaghetti. The preparation of mussels and simple, takes just a few ingredients, but fresh and quality to create a classic recipe and highly appreciated by all fish lovers.
The Moroccan cigars are delicious appetizers (to be proposed as a main course) spicy taste and crunchy. The cigars have a delicious and tasty stuffing made of flesh, cinnamon, pepper, ginger and eggs, all wrapped in phyllo dough, the latter of Middle Eastern origin. The ingredients of phyllo dough are flour, oil, water and salt, and its extremely thin, means that once cooked is extremely light and crisp.
The scallops in pink, made to keep slices of veal, are a second particular dish taste creamy and inviting. The most important ingredient and mascarpone Granarolo, creamy and delicate flavor that makes the dish appetizing without weighing it down too much. The scallops in pink are a simple recipe can be prepared in minutes and for sure leave your guests amazed.
Tortelli with raisins flavored with orange pancakes are typical of the period of Carnival, which give off a delicious scent of orange and enclose a soft heart full of soft raisins. The extreme ease and speed of preparation, makes these pancakes a perfect idea, dismissive and effect, to prepare for the masquerades of our children!
The quince jam and preserves a very fragrant with a slightly sour taste. The quince and widespread in the Mediterranean countries and its origins are Middle Eastern, and a typical fruit of the fall season, they grow to October. Since the flesh of the quince and very hard, sour and astringent, and better eat it cooked, perhaps to make compotes and jams.
The lamb chops are a delicious cut that finds expression in a good grilling. When are cooked on the barbecue of ribs, and care should be to maintain much more moisture as possible. For this recipe we will use a cooking "hybrid" and that means we're going to first sear the outside of the loin and then finish roasting at a low temperature.
The buckwheat crepes (gallettes de sarrasin) are a version of the classic crepes which are then prepared with buckwheat flour. The buckwheat crepes are especially popular in Britain, where the 00 flour crepes are used exclusively for sweet preparations while buckwheat crepes for savory preparations.
Cut each chicken breast into two parts, following the natural line that runs through them at the center (1); engrave then each destination to derive the pocket (2). Put in a pan two tablespoons of olive oil, crushed garlic and finely chopped carrot, onion and celery (3-4); let brown for good (5) and then add the peeled shrimp (6), cook a few minutes dopodich, salt, pepper and turn off the heat.
Beans, cheese and bacon are a perfect dish to be enjoyed during a picnic, or a rustic table in which this triptych can be enjoyed as an appetizer of season (with smaller portions) or as a main dish. Well-known and "maggetto" Roman picnic on May 1, where the broad beans and pecorino romano have become an indispensable ritual.