Simple Buddhist Recipes

Panna Cotta con salsa di fragole...




...... is a very nice return, some time ago, I made it with the caramel, and think that before .... I did not like how they change the taste!


Ingredients:

• 3 sheets of gelatin
• 400ml cream vanilla pod 180g icing sugar
• Milk 100 ml

Procedure:

soaked in cold water for 10 minutes the gelatin.
In a saucepan, pour the milk, cream, sugar, and vanilla bean recorded in the vertical direction, it should all be mixed and let it simmer without ever leading ebollizzione.
Trascorsci 10 minutes squeeze the gelatine and add it to the other ingredients, stir until completely dissolved. Now pour the mixture into special molds and allow it to cool for being able to put in the refrigerator.

strawberry sauce:

• 400 g strawberries 100 g sugar
• juice 1 / 2 lemon

Wash strawberries, then remove the stems, put them in a saucepan with the sugar and the juice lemon and cook over a gentle fire for 15 minutes.
When it is cold a little 'go all with the sound and then place it in the fridge.
Buona Domenica.

Para Que Sirve¿? Windons Cardspace

Polpette......con gli avanzi di carne!!!!



Hello, how are you? Today I post a recipe
I made some time ago when it was hot, because it is a recipe that comes from the cooked meat scraps that I had to prepare the broth.
The inspiration came to me reading a recipe for meatballs where it was also suggested to use different types of meat.


Ingredients:

• 600 grams of meat (I used a Chicken Thigh and a piece of boiled beef for)
• 100 grams of mortadella (gluten free)
  
• 200 grams of bread (gf )
• 1 boiled potato (also derived from the broth ^ - ^) 1 egg
• 
  
• grated cheese 1 bunch basil
• crushed breadcrumbs (gf)
  
• fresh milk to taste oil for frying salt and pepper
• 

Ammolarre bread in a bit 'of milk for a few minutes and then wring it out.
In mixer blend the meat, I remind you all, with the sausage and pour everything into a large bowl.
With meat add the squeezed bread, mashed potatoes, cheese, basil, egg, salt and pepper.
Mix well and let stand in refrigerator for one hour.
Prepare the meatballs of desired size, dip in breadcrumbs and fry in hot oil and lay them on sheets of paper absorbs and serve. I've accompanied them
with a leaf of fresh basil and CNEL of mashed potatoes.

good appetite and good evening.

South Park Sound Tracks

Domenica a "Cantine Aperte"

Hello everyone, you know 'you're right, I promised you and I had promised myself that I would be more' present but for a number of commitments and a bit 'tired it was not possible.
Today my post will be dedicated to a recipe but an event that took place on Saturday 30 and Sunday, May 31 in Italy "OPEN CELLARS 2009".
Sunday we spent a day of good wine, being in Rome, we were in the cellars of the Castelli Romani.
The first we visited was that of Prince Pallavicini Column, an estate with beautiful stretches of vineyards as far as the eye can see. The day was with the lesson in creative cuisine of Chef Andrea Fusco of the famous restaurant Judah Dancer! Rome. Prepared dishes coupled with wines Principe Pallavicini. Were presented the following dishes accompanied by wines specially chosen to accompany the dish:

skewers crispy shrimp in phyllo dough with foam trap of mortadella - Wine: "Milleseicentosettanta" 2006

Paccheri with ricotta and broccoli Romanesco sauce of amatriciana Tuna - Wine: "Amarasco" 2006

The meatball my love. Three ways we win: Tartar of beef, hamburger with sun-dried tomatoes and onion, polpetta - vino: "Moroello" 2005.

Dopo la degustazione abbiamo visitato le cantine.

La seconda cantina è stata quella della Tenuta di Pietra Porzia a Frascati dove esiste un'antica cantina con lunghe gallerie scavate nel tufo in epoca tardo romana.
La terza visita e ultima tappa l'abbiamo fatta nell'Azienda Agricola Casale Vallechiesa sempre a Frascati.

Sarebbe stato molto facile ubriacarsi con tutti questi assaggi di vino ma vi garantisco che siamo riusciti a mantenerci sobri.
Spero le foto che ho inserito vi piacciano e consiglio a tutti voi di fare questa esperienza.

Un abbraccio e buon 2 giugno!!!!!