Wording For Engagement Close Friends

grandmother Laura

(from Cascina Corrada with love ...)

My maternal grandmother was very good in the kitchen. She had what was once called a tavern. I told my mom that when was tripe in industrial quantities, farmers or workers in general who returned for lunch, came to buy a bowl of tripe from "Lauretta", then they sat in a row outside the shop, squatting on the floor against the wall holding the bowl and ate them so their meal accompanied by a good piece of bread baked in the municipality. This stuffed capon

he did to his large family for Christmas. And remained in the memory ... it has always been my mom and now I do. It 'a bit special, I admit, may not like. In fact I eat it at home and my sister (the mother also ate), but all others are skeptical, and, apart from a bit of meat, not the taste. On the other hand we find it extraordinary! I love him, of course, is not a dish to be repeated often, I would say that is exactly what a Christmas. When the mother did, we just ate the filling, delicious, and then she did not know how pouring out the rest of the capon in the days to follow, because the capon had to be big big to contain so much ..... returned the form filling of pate, meatballs and do not know what else! Well I this year I made the broth Francesca, who came very good, but we must clean your stuffed capon from, otherwise it will be a little sweet ... obviously!

Okay, enough, here's the recipe:

Ingredients:

a 2.5-kg free-range capon already cleaned

about 400 g of chicken gizzards (they remain clean 200)

300 g pork sausage

100 g of dark chocolate

15 dehydrated or dried plums but soft

12 Chestnut

a knob of butter (ghee)

salt

extra virgin olive oil

First engrave the chestnuts and place in oven to roast, but be careful not to burn! With patience Remove gizzards from the party a little too nervous and then duretta, then cut into very small pieces. In a large skillet, melt the butter in place and then buttateci the gizzards, brown them well and cook for 10 minutes. When finished, add the sausage without skin, breaking up and crushing it well to mix. Allow to simmer for another 10 minutes.

with salt. Meanwhile, the chestnuts are cooked: sbuciatele and cut into small pieces, so even prunes.

Unitel preparation stirring for a few minutes, then taste to see if you meet the tastes: everything must be balanced, because now there's the magic touch of chocolate! Add it to final cut in slivers and mix together: it is already very good, but then become even more flavor in the capon.

So now washed and dried well capon, if a little too much flab that comes out from the inside, toglietene a while. Then take the filling and start to throw it in your belly .... and I know, is not a beautiful, but it's worth it! Pressatelo farcene be good for both, then sewn with a needle and cotton thread large opening.

Put in a pan with only a thin layer of olive oil and salt and put it in the oven at 200 degrees for 2 hours, even two and a half. Check it every so often, and moisten with a little sauce that will not be issued for it to dry. if it seems too much, a little lower the oven halfway through cooking.

When it is cooked, serve at the table already whole or in pieces, however, after removing the ripening to be served separately. Let me know if you do ... and if you like !!!!!

PS. dedicated to all the cousins \u200b\u200bwho call Laura.

Wording For Engagement Close Friends

grandmother Laura

(from Cascina Corrada with love ...)

My maternal grandmother was very good in the kitchen. She had what was once called a tavern. I told my mom that when was tripe in industrial quantities, farmers or workers in general who returned for lunch, came to buy a bowl of tripe from "Lauretta", then they sat in a row outside the shop, squatting on the floor against the wall holding the bowl and ate them so their meal accompanied by a good piece of bread baked in the municipality. This stuffed capon

he did to his large family for Christmas. And remained in the memory ... it has always been my mom and now I do. It 'a bit special, I admit, may not like. In fact I eat it at home and my sister (the mother also ate), but all others are skeptical, and, apart from a bit of meat, not the taste. On the other hand we find it extraordinary! I love him, of course, is not a dish to be repeated often, I would say that is exactly what a Christmas. When the mother did, we just ate the filling, delicious, and then she did not know how pouring out the rest of the capon in the days to follow, because the capon had to be big big to contain so much ..... returned the form filling of pate, meatballs and do not know what else! Well I this year I made the broth Francesca, who came very good, but we must clean your stuffed capon from, otherwise it will be a little sweet ... obviously!

Okay, enough, here's the recipe:

Ingredients:

a 2.5-kg free-range capon already cleaned

about 400 g of chicken gizzards (they remain clean 200)

300 g pork sausage

100 g of dark chocolate

15 dehydrated or dried plums but soft

12 Chestnut

a knob of butter (ghee)

salt

extra virgin olive oil

First engrave the chestnuts and place in oven to roast, but be careful not to burn! With patience Remove gizzards from the party a little too nervous and then duretta, then cut into very small pieces. In a large skillet, melt the butter in place and then buttateci the gizzards, brown them well and cook for 10 minutes. When finished, add the sausage without skin, breaking up and crushing it well to mix. Allow to simmer for another 10 minutes.

with salt. Meanwhile, the chestnuts are cooked: sbuciatele and cut into small pieces, so even prunes.

Unitel preparation stirring for a few minutes, then taste to see if you meet the tastes: everything must be balanced, because now there's the magic touch of chocolate! Add it to final cut in slivers and mix together: it is already very good, but then become even more flavor in the capon.

So now washed and dried well capon, if a little too much flab that comes out from the inside, toglietene a while. Then take the filling and start to throw it in your belly .... and I know, is not a beautiful, but it's worth it! Pressatelo farcene be good for both, then sewn with a needle and cotton thread large opening.

Put in a pan with only a thin layer of olive oil and salt and put it in the oven at 200 degrees for 2 hours, even two and a half. Check it every so often, and moisten with a little sauce that will not be issued for it to dry. if it seems too much, a little lower the oven halfway through cooking.

When it is cooked, serve at the table already whole or in pieces, however, after removing the ripening to be served separately. Let me know if you do ... and if you like !!!!!

PS. dedicated to all the cousins \u200b\u200bwho call Laura.

Leaning A Mirror On Mantle Secure

Twists

Between dinner and the other a drink and a toast, pretzels of easy to make at the last minute.

The infinite possibilities of variations for the "stuffing" it is always different and tasty appetizers. If you fancy it you can invent a lot with what you have in the pantry.

Ingredients:

1 package puff pastry (preferably rectangular)

spices

Parmesan

anchovies 1 egg sesame

Roll out the pastry and cut in half, into two rectangles.

On one half of each rectangle, for example, spread the parmesan and spicy paprika, or a thin layer of spreadable cheese and chopped anchovies, or olive paste and so on.

Close half of the dough and press freedom over the filled well. If necessary, moisten a little puff pastry before folding, to ensure that it balances well.

Cut many strips about 1 inch and a half twist in on themselves.

brush with the lightly beaten egg and sprinkle with sesame or wanting to poppy or mustard (pochi. .. pinch!)
Bake on a parchment paper at 180 ° for about 20 minutes or until they are golden. Cooling become solid type sticks.

If you want to do it with the fake puff pastry made by you, like these, here's the recipe: Hadrian

250g flour 00

250g ricotta or Philadelphia

160 g butter, softened 2 pcs

abundant salt

Combine all ingredients in a large bowl and mix quickly with your fingertips until you have of large briciole.Formare a loaf, wrap with plastic wrap. Put in refrigerator for at least 6 hours (or overnight).
Remove the dough and roll out with rolling pin, giving the shape of a rectangle allungato.Piegare into three: first, the flap over to you then the one below upwards. Then turn the rectangular array with the opening to the right and put in fridge half an hour. For the time will still be very jagged and uneven, but never mind, it will get smoother.

Take it from refrigerator and roll it back into a long rectangle into the open side to the right and then the second three-fold. Put in the fridge half an hour.

Third time, third fold, back in the fridge. See below how become smooth?

recover from the refrigerator and begin to roll, once you can roll it from all sides.

His consistency will become beautiful, smooth and silky. It is a pretty big dose, which is more than ready. I would say that almost two sheets of medium size.

You can use it on or roll on the cookie sheet and freeze it for any future use.

Leaning A Mirror On Mantle Secure

Twists

Between dinner and the other a drink and a toast, pretzels of easy to make at the last minute.

The infinite possibilities of variations for the "stuffing" it is always different and tasty appetizers. If you fancy it you can invent a lot with what you have in the pantry.

Ingredients:

1 package puff pastry (preferably rectangular)

spices

Parmesan

anchovies 1 egg sesame

Roll out the pastry and cut in half, into two rectangles.

On one half of each rectangle, for example, spread the parmesan and spicy paprika, or a thin layer of spreadable cheese and chopped anchovies, or olive paste and so on.

Close half of the dough and press freedom over the filled well. If necessary, moisten a little puff pastry before folding, to ensure that it balances well.

Cut many strips about 1 inch and a half twist in on themselves.

brush with the lightly beaten egg and sprinkle with sesame or wanting to poppy or mustard (pochi. .. pinch!)
Bake on a parchment paper at 180 ° for about 20 minutes or until they are golden. Cooling become solid type sticks.

If you want to do it with the fake puff pastry made by you, like these, here's the recipe: Hadrian

250g flour 00

250g ricotta or Philadelphia

160 g butter, softened 2 pcs

abundant salt

Combine all ingredients in a large bowl and mix quickly with your fingertips until you have of large briciole.Formare a loaf, wrap with plastic wrap. Put in refrigerator for at least 6 hours (or overnight).
Remove the dough and roll out with rolling pin, giving the shape of a rectangle allungato.Piegare into three: first, the flap over to you then the one below upwards. Then turn the rectangular array with the opening to the right and put in fridge half an hour. For the time will still be very jagged and uneven, but never mind, it will get smoother.

Take it from refrigerator and roll it back into a long rectangle into the open side to the right and then the second three-fold. Put in the fridge half an hour.

Third time, third fold, back in the fridge. See below how become smooth?

recover from the refrigerator and begin to roll, once you can roll it from all sides.

His consistency will become beautiful, smooth and silky. It is a pretty big dose, which is more than ready. I would say that almost two sheets of medium size.

You can use it on or roll on the cookie sheet and freeze it for any future use.

The Picturs Of Dental Burrs

tasty soup "comfort" with Cumin, Bacon and Yoghurt greek Christmas cookies

This is one of my horses to battle the cold winter evenings, but today it is absurd and there is also a cold off the snow .. so I decided to do it well at lunch. The idea comes from here. I was immediately inspired the title of "comfort food against bad weather ... just by dint of it and redo it they have created my own version, which has led to a final product .. I would say completely different! The doses are for 4 .. may seem a bit 'heavy, but it takes all .. because I, whenever I can, when you see the bottom of the pot say to me: "but there is no piùùùù? ? ;)

however, here it is:

Ingredients:
1 kg of potatoes
800 grams of carrots
200 grams of bacon diced 1 red onion
media
1 teaspoon cumin (seeds in)

extra virgin olive oil 1 liter of vegetable broth
2 spoonfuls of greek yogurt
salt and pepper to taste

Take a deep fried with onion, cut into thick slices, bacon, cumin and plenty of oil.

left those few minutes, then add the potato chunks and carrots into rounds about 1 cm.

with salt, cook for a few minutes and then pour the hot broth over all.

Simmer for about half an hour. Turn off the heat, add salt (if needed) and pepper, with a fork "pulped" some potato soup so that you buy a more creamy consistency. Add 2 tablespoons of all the greek yogurt and stir gently. (Alternatively, go well any cream or cream cheese). Serve hot ... and do not miss his "softness"!

is squisitaaaaaaaaaaa !!!!!!

The Picturs Of Dental Burrs

tasty soup "comfort" with Cumin, Bacon and Yoghurt greek Christmas cookies

This is one of my horses to battle the cold winter evenings, but today it is absurd and there is also a cold off the snow .. so I decided to do it well at lunch. The idea comes from here. I was immediately inspired the title of "comfort food against bad weather ... just by dint of it and redo it they have created my own version, which has led to a final product .. I would say completely different! The doses are for 4 .. may seem a bit 'heavy, but it takes all .. because I, whenever I can, when you see the bottom of the pot say to me: "but there is no piùùùù? ? ;)

however, here it is:

Ingredients:
1 kg of potatoes
800 grams of carrots
200 grams of bacon diced 1 red onion
media
1 teaspoon cumin (seeds in)

extra virgin olive oil 1 liter of vegetable broth
2 spoonfuls of greek yogurt
salt and pepper to taste

Take a deep fried with onion, cut into thick slices, bacon, cumin and plenty of oil.

left those few minutes, then add the potato chunks and carrots into rounds about 1 cm.

with salt, cook for a few minutes and then pour the hot broth over all.

Simmer for about half an hour. Turn off the heat, add salt (if needed) and pepper, with a fork "pulped" some potato soup so that you buy a more creamy consistency. Add 2 tablespoons of all the greek yogurt and stir gently. (Alternatively, go well any cream or cream cheese). Serve hot ... and do not miss his "softness"!

is squisitaaaaaaaaaaa !!!!!!