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....che rumore fà la felicità......?

Oggi è una giornata fortunata e volevo share it with you all. I'm Happy!
What is the sound of happiness ....?.... my smile and my love.


"Happiness is something that multiplies when shared."


Paulo Coelho

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Tortellini al profumo di salvia

Think about what you can 'be more' good of homemade pasta stuffed and above!!
The fear of not being able to make tortellini I was always putting the company up early this morning but I said why no!!
Nella foto il tortellino piu' bello dopo averne fatto una decina di prova ;-D ero entusiasta come una bimba che riesce a far volare il suo acquilone.
Ho cercato la ricetta dei tortellini bolognesi ma il ripieno era da crudo e non mi piaceva l'idea quindi ho apportato qualche modifica, spero non me ne vogliano gli emilani.

Per il ripieno:

• 100 gr carne di manzo
• 150 gr carne di maiale
• 100 gr prosciutto crudo*
• 50 gr di mortadella *
  
• 1 uovo
• parmigiano reggiano grattugiato q.b.(io ne ho messo 3 cucchiai colmi)
  
• pepe nero
  
• noce moscata

The traditional process is simple fact you must put all ingredients in a food processor and chop before I will do that 'I have cooked beef and pork by first making a sauce and let simmer for 30 min, I guarantee it is delicious.

For the dough:

• 200g flour * 2 eggs

Procededimento classic pasta and then pull the sheet over 'thin as possible, cut the dough into about 4cm many squares and lay a bit 'of filling in the center of each square.
Fold to form a triangle filling and roll up the two corners around the index finger by making a one little pressure with your thumb and the tortellini is ready ..... that sweaty with the first!! misono but not discouraged.

These are the first bruttissimiiiii !!!!!!!

For the sauce: 100 gr

• grated Parmesan cheese 1 / 2 chopped garlic
• sage (too bad I was not that fresh) extra virgin olive oil
  

black pepper Fry the garlic a little 'oil and then add the sage and black pepper.
Cook the tortellini in plenty of water salted and cooked, drain them and add them to the mixture, adding a little 'cooking water, and finally pass it for a few minutes amalgamating them with the Parmesan.






Bon Appetit and the next.

* as always I used gluten free flour and all that is granted by the memorandum Aic

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Polpettone "Arlecchino"

Hello Friends I am still fuming with another recipe!
I wanted to prepare the classic meatloaf, but then I came up with the recipe for Aunt Rosalind, I greet them, the one with the omelette, then this will be a tribute to mia zietta.
Io l' ho modificata un po' aggiungendo qualcosina in piu' perchè mentre la preparavo mi è venuta la felice idea di far partecipare il mio polpettone mascherato alla raccolta di Carolina a " Carnevale ogni ricetta vale " da cui il nome Polpettone Arlecchino :-P
Devo proprio dire che in questa serata fredda un buon polpettone fumante ci stà proprio bene e per non farci mancare niente ho abbinato un contorno, dei broccoli romani ripassati in padella con olio, aglio e peperoncino, alla faccia della dieta.

Ingredienti per 4 persone (abbondanti)

• 250 gr di carne macinata
• 3 uova
• 1
  
• carrot 1 / 2 onion
  
• 50 gr peas
  
• celery to taste 1 potato grated pecorino cheese to taste
• 
  
• bread crumbs * salt to taste
• pepper

proceed:
Cut into small squares
both the potato and the carrot and boil them in a bit 'of water along with the peas for 10 minutes (maybe it is better to control the cooking). Meanwhile, mix the ground meat with pepper, salt, egg and bread crumbs.

prepare an omelet with two eggs, adding the remaining pecorino, salt and pepper and let it go a pan with a little 'oil, when will you begin to see that the underside is almost cooked add the vegetables already cooked.


an omelette without turning them lying on the meat, to stretch the meat I used a simple method easy to implement in the aluminum and I put over the wax paper and with the help of a rolling pin I gave her a rectangular (almost:-D).
With the help of the aluminum roll up the meat tightly in on itself and also the sides. For optimal use a baking pan with high sides, do a sauté celery and onion and lay on top of the bundle turn it over a couple times and add two cups of hot water. Coprirlo con un coperchio e di tanto in tanto controllare che l'acqua non si asciughi, in tal caso aggiungerne un bicchiere, e rigirare, spesso, il polpettone per ottenere una cottura omogenea.
Il risultato si otterrà dopo mezz'ora e che risultato ........mmmmmhhhh! che fame c'è un profumino. Adesso vi saluto e vi auguro una buona serata.
*io ho usato del pangrattato gluten free

Con questa ricetta partecipo alla raccolta

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Tagliatelle

Era da tanto che non facevo la pasta fatta in casa, soprattutto perchè quella gluten free è un bit 'hard yesterday I fare.Ma army board and pasta machine and pulled out some beautiful and delicious noodles.

to tell the truth I really do tonnarelli, I tried to do it with the rollers that I included in the pasta machine but were not, but I resigned myself ..... . !!!!.... I have to buy the guitar the instrument used to make both the tagiatelle tonnarelli (also known as spaghetti alla chitarra and in many other ways).
tonnarelli I would have married the best of noodles with cheese and pepper dish Roman.

I have not posted the photo of Tagliatelle with cheese and pepper because I could not see the hunger and
I forgot to take a picture ..... will be for the next one, maybe the real dish "cheese and Tonnarelli pepper.

version Gluten Free Ingredients:

• 200 gr flour Shar Bread & Pasta
• 50 gr rice flour 3 eggs Nutrifree
• 
  

Mix ingredients together until a smooth dough, wrap in plastic wrap to keep it soft, because the gluten free pasta tends to dry out, then take some time for the piece of dough that you have to pull, I prefer to pull the car rather than a rolling pin.

Hello friends good evening!