Miranda Janine Uncensored

The pause ... to learn.

Here we are again, after a short break very fruitful.

This week we in the blog, plus a dear friend, we attended a course of Paoletta and Adriano : This is the second we do, and it is a sight! I leave only a few images, the images speak sometimes, to make you see that magical things are done there !.... we brought home a small sourdough .... has been adopted by all of us but , who will be the first to be able to choke it off?? No, come on, we're working really well at times ... night phone calls to find out what is leavened

...;-) Anyway, check it out and be surprised ... and if you can, get one of these courses! ! (H tiring, really, tired mom! But beautiful, beautiful!)

And with all this, thank you still Paoletta and Adriano for their professionalism, commitment, sympathy, bravery .... and patience! Franci and Vale (and Agnes)

Miranda Janine Uncensored

The pause ... to learn.

Here we are again, after a short break very fruitful.

This week we in the blog, plus a dear friend, we attended a course of Paoletta and Adriano : This is the second we do, and it is a sight! I leave only a few images, the images speak sometimes, to make you see that magical things are done there !.... we brought home a small sourdough .... has been adopted by all of us but , who will be the first to be able to choke it off?? No, come on, we're working really well at times ... night phone calls to find out what is leavened

...;-) Anyway, check it out and be surprised ... and if you can, get one of these courses! ! (H tiring, really, tired mom! But beautiful, beautiful!)

And with all this, thank you still Paoletta and Adriano for their professionalism, commitment, sympathy, bravery .... and patience! Franci and Vale (and Agnes)

Make Up Bag That Folds Up

noodles Sunday Flower

This was one of the flagships of my paternal grandmother, Fioretti. From

good Mantua, on Sunday morning, rolled up their sleeves and began to knead .. sometimes were Cappelletti, sometimes mythical pumpkin ravioli, lasagna sometimes .. but very often when on Sunday she went to eat, we welcomed an expanse of noodles. What then short, Giovanni Rana is also a genius, but to me, like a home-made pasta bit 'spessina, rough and full-bodied, perfect in its irregularity ... I like to feel good on your teeth, hearing that took vigorous bends in the bucket ..

but come to us.

I can not guarantee that the doses that I report here are the same exact same that he used her, because she now had the clinical eye and did not use the scale, so I have always given dosage. However, I assure you that the final result to the palate of today was just right, so in the end .. it does not matter;) I want to put it here in black and white because, although it is a very simple recipe is one of those dishes that are part of my memories, and culinary ..

Ingredients for 4:

for the dough:

450 grams of durum wheat semolina (eg. De Cecco)
5 ;

eggs 1 pinch of salt
a dash of water if necessary

for the sauce:
300 grams of cooked peas for
200 grams of diced ham
1 / 2 chopped onion
1 / 2 stalk of celery chopped
1 / 2 carrot, chopped
400 grams of tomato pieces

salt pepper to taste white wine

First, I am dedicated to the dough .. and do not tell you the tricks to fografare while dough or we break the eggs into ...;) make a fountain with the flour and salt, possibly on a wonderful, huge, spacious wooden plank .. I do not have such , and in fact I have been satisfied of the marble table ..

but not digress! take a good minute space at the center of the fountain and rompeteci inside the eggs, they begin working with your fingers to incorporate us in the flour gradually. As you proceed, consider whether the consistency of the dough also requires a little water. Continue to knead until you get a nice smooth ball and uniform, being careful not to sprain your wrists, which I think I have done .... eh okay, it takes the body to knead! ;)
Now before you pull it, let it sit that wonderful perfect ball that would be the envy of Giotto, moisten lightly and leave it there for at least an hour on a plate, covered with a holster. After the rest will pull much better.

Meanwhile, think of the sauce:

take a deep fried with plenty of olive oil and chopped onion-celery-carrot beautiful view, after the first few minutes, add the diced ham to cook you do well, blending in with the last white wine (about 4 tablespoons), then the peas, taking care to adjust to them immediately with salt flavor.

After about 10 minutes, add the tomato pieces and cook for 15 minutes.

Turn off the sauce and devote hours to pasta: I cut the ball of dough in half and I pulled the first half then the other, to facilitate operations, but if you're among those who manage to pull a sheet falling from the edges of the table without breaking it ... even better:) And here, you need a quote: "the dough is ready when placing it against the light, you see the light" . I was powerfully reminded just last night my dad .. (imagine that he has heard this phrase, at home, millions of times ...) When you think

thinner so you can never pull it, sprinkle lightly with flour durum wheat and let it air dry for at least 10 minutes lying. then roll it on itself as shown below and cut the noodles into "slices" of about 1 / 2 cm or so. If you have reached the right consistency of dough, not glued together, and making her jump in her hands with a little 'flour (also wheat) will separate for good. Then arrange on a platter, sprinkle more flour of wheat and letting the air.

Ok! we did it ... Put a nice big pot of boiling water, salt and buttateci the noodles, stirring a few times .. it will take about 80-10 minutes, but simply test, because the cooking depends on the thickness pulp.

Shortly before they are ready, turn on the juice and Unitech noodles, not too drained. Blow up a couple of minutes, with salt and pepper and enjoy the results of your efforts! Bon appetit!

ps Of course, the noodles are ready also to the supermarket .... but you want to put the satisfaction?!?! ;)

Make Up Bag That Folds Up

noodles Sunday Flower

This was one of the flagships of my paternal grandmother, Fioretti. From

good Mantua, on Sunday morning, rolled up their sleeves and began to knead .. sometimes were Cappelletti, sometimes mythical pumpkin ravioli, lasagna sometimes .. but very often when on Sunday she went to eat, we welcomed an expanse of noodles. What then short, Giovanni Rana is also a genius, but to me, like a home-made pasta bit 'spessina, rough and full-bodied, perfect in its irregularity ... I like to feel good on your teeth, hearing that took vigorous bends in the bucket ..

but come to us.

I can not guarantee that the doses that I report here are the same exact same that he used her, because she now had the clinical eye and did not use the scale, so I have always given dosage. However, I assure you that the final result to the palate of today was just right, so in the end .. it does not matter;) I want to put it here in black and white because, although it is a very simple recipe is one of those dishes that are part of my memories, and culinary ..

Ingredients for 4:

for the dough:

450 grams of durum wheat semolina (eg. De Cecco)
5 ;

eggs 1 pinch of salt
a dash of water if necessary

for the sauce:
300 grams of cooked peas for
200 grams of diced ham
1 / 2 chopped onion
1 / 2 stalk of celery chopped
1 / 2 carrot, chopped
400 grams of tomato pieces

salt pepper to taste white wine

First, I am dedicated to the dough .. and do not tell you the tricks to fografare while dough or we break the eggs into ...;) make a fountain with the flour and salt, possibly on a wonderful, huge, spacious wooden plank .. I do not have such , and in fact I have been satisfied of the marble table ..

but not digress! take a good minute space at the center of the fountain and rompeteci inside the eggs, they begin working with your fingers to incorporate us in the flour gradually. As you proceed, consider whether the consistency of the dough also requires a little water. Continue to knead until you get a nice smooth ball and uniform, being careful not to sprain your wrists, which I think I have done .... eh okay, it takes the body to knead! ;)
Now before you pull it, let it sit that wonderful perfect ball that would be the envy of Giotto, moisten lightly and leave it there for at least an hour on a plate, covered with a holster. After the rest will pull much better.

Meanwhile, think of the sauce:

take a deep fried with plenty of olive oil and chopped onion-celery-carrot beautiful view, after the first few minutes, add the diced ham to cook you do well, blending in with the last white wine (about 4 tablespoons), then the peas, taking care to adjust to them immediately with salt flavor.

After about 10 minutes, add the tomato pieces and cook for 15 minutes.

Turn off the sauce and devote hours to pasta: I cut the ball of dough in half and I pulled the first half then the other, to facilitate operations, but if you're among those who manage to pull a sheet falling from the edges of the table without breaking it ... even better:) And here, you need a quote: "the dough is ready when placing it against the light, you see the light" . I was powerfully reminded just last night my dad .. (imagine that he has heard this phrase, at home, millions of times ...) When you think

thinner so you can never pull it, sprinkle lightly with flour durum wheat and let it air dry for at least 10 minutes lying. then roll it on itself as shown below and cut the noodles into "slices" of about 1 / 2 cm or so. If you have reached the right consistency of dough, not glued together, and making her jump in her hands with a little 'flour (also wheat) will separate for good. Then arrange on a platter, sprinkle more flour of wheat and letting the air.

Ok! we did it ... Put a nice big pot of boiling water, salt and buttateci the noodles, stirring a few times .. it will take about 80-10 minutes, but simply test, because the cooking depends on the thickness pulp.

Shortly before they are ready, turn on the juice and Unitech noodles, not too drained. Blow up a couple of minutes, with salt and pepper and enjoy the results of your efforts! Bon appetit!

ps Of course, the noodles are ready also to the supermarket .... but you want to put the satisfaction?!?! ;)