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orzotto Taleggio pomegranate seeds

I am a joker and who knows me knows ...

It also knows that I managed to convince my grandmother for over 2 months that our dog had reached 4 years of age was ready to be enrolled in an imaginary "home for the dogs " where he learned to bark time and socialize with other dogs ....

Yes, yes, you could say I'm cruel to mock my octogenarian grandmother (also in form), but you can not understand that when you walk is also offered to manufacture by hand the "aprons" for our dog! ! The mythical grandmother ...

Well, Sunday I have another of my combo: I served up at lunch to her grandmother (we were at home just me and her) a orzotto passing nonchalantly to a simple risotto, deliberately left a bit 'more penalty and mellow ... and managed to tell me you know what? "Well, not bad quality of this rice, I do not do any harm to the denture !!..."... holy soul, at least became aware of the differing extent!

But on the one hand I was immensely pleased that my grandmother, loooong traditional tastes, you are fond of cereal because I have the firm intention to clear in my house, where they are not really ever become part of the menu daily.

As you know, as opposed to issuing the rice starch, barley, although cooked risotto as normal, will not create the creaminess you expect here because I wanted to "tie" the beans with a cheese, in this case the taleggio , which gives a sweet note almost to the plate.

And as things simple and straight I do not like, dare I wanted to add (only my dish, my grandmother would have been too ...) the grains of pomegranate , autumnal fruit enjoyed by few, just to give a burst of acidity that contrasts with the sweetness of the risotto orzotto ... oops!

orzotto Taleggio with pomegranate seeds

Ingredients for 4:

• 200 grams of pre-cooked pearl barley agriculture dpi Biological
• 700 ml vegetable stock
• taleggio
extra virgin olive oil 1 onion
• salt and pepper to taste 1 pomegranate
• Mature

Procedure:

Prepare as if the orzotto a normal risotto: chopped onions and extra virgin olive oil, roasted barley for a minute, gradually adding the hot broth until cooked (12 minutes because my barley was cooked). Then aggiustatina salt and pepper, creaming with the Taleggio into pieces and adding a few grains of pomegranate, that warming will release their typical sour note.

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GNOCCHI WITH RICOTTA AND SARDINES .... SCIUE 'SCIUE'

you remember me in the Foodies some time ago? ... What was it May? June? On June 30.

Well, I have kept in mind as well as a series of frames made of clear faces, smiles, handshakes, I also have a tangible memory of that night, passed too quickly: a package of Angelo Parodi sardines .

author of so great a gift was Sonia of "Where the dishes" we also invited to participate in the competition "Serve-and-shoot and I, to be worthy of this precious unexpected gift and it took me quite a lot 'to think about how to best use.

In fact, the sardines suitable to be used in so many ways ... too bad that at my house we are all traditionally carnivores that "fish eaters", hehe ...

So, not having my grandmother's recipe from which to draw and copy a formula providing for the use of this ingredient, I had to do my own thing and look for their worthy place in the kitchen entrusting their versatility on the one hand and my imagination on the other hand ...

The first thing that came to my mind the default is to use them in a sauce typically Mediterranean, with lots of capers, olives and oregano .... but then I said to myself that the flavor of the sardines, as decided, was in danger of being lost. Then, the option that I jumped on his head was to put the sardines inside the mixture of the paste .... but this idea turned out to be, alas, unrealistic.

Much better then inserted into the mixture of gnocchi, those Ricotta recipe infallible Lydia of "Tzatziki for breakfast" (people new to your blog, you'd better jump on us because, besides being a volcano of ideas, his recipes are a real guarantee doses!) , who happened to her was also present at Foodies in MI!

RICOTTA GNOCCHI AND SARDINES ... SCIUE 'SCIUE'

Ingredients for the gnocchi (x 4 people), recipe Lydia :

• 250 gr
• of ricotta cheese 160 grams of flour 00
• 6 tablespoons grated Parmesan cheese 2 eggs



• 120 gr sardines Angelo Parodi
• a pinch of salt

Ingredients for the sauce sciuè sciuè:

• 4 or 5 tomatoes San Marzano
• a pinch of salt a pinch of sugar
• basil
• white onion
• extra virgin olive oil

Procedure: Prepare

the first batter of the dumplings that will rest in the fridge.

Drain the sardines from their oil and mash with a fork, then mix it with ricotta cheese, add eggs, flour, Parmesan and salt (with doses occho ... sardines are already 'pretty tasty). Formed a fairly homogeneous mixture and store in refrigerator covered with plastic wrap for an hour.

Prepare a very simple tomato sauce. Privatel before the skin by soaking in boiling water for a few seconds after a cross engraved on the skin. Then cut into pieces and throw them into the pan where you have already made half a white onion saute in olive oil. Cook the tomatoes with salt and add sugar to counteract the acidity. Finally add the basil leaves washed.

picks up the dough from the fridge, made of long sausages with a diameter of one inch and cut the gnocchi. Pass them on line gnocchi (that invention!), So that they may form a small basin that welcomes the best sauce.

plunge in boiling salted water and drain as soon as they surfaced.

At this point you do not need anything but water them with tomato sauce and serve immediately!

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Shortcake with amaretti WITH FIG JAM NEWS FROM THE CHRONICLES ...

Eccheè?? Today foodbloggers Italy seem united in praise of all the cool , a mixed blessing for people like me who have now laid down their arms against the incipient advanced diabetes.

What a coincidence, today my blogroll cited in sequence: "tartellettes ricotta cheese, figs and honey" , "chocolate cake and figs" , "frangipane tart with figs and vanilla ", " figs with sheep's cheese and honey " .... and so on and so forth!

After "The Chronicles of late summer" seems to come when the fact of "The Chronicles of early autumn, with the whole caravan of products that typically brings with it this season: figs, grapes, pumpkin & company .... we need is some ill-advised shots already out of the sleeve a few recipes with chestnuts!

Returning to our figs, I'm sick and pockets ... concretely and metaphorically

• specifically because I found myself in the same situation already shown plenty fruitful here that led me to behave a virtue of necessity preparing jars of jam jars on sugar (like the beloved Claudia says, "we are a nation of conservatives ", and how to blame her?)
• metaphorically because I was literally sick of shoot jam All Saints' Day morning figs breakfast (we were missing the little that I fired also in intravenous ...), so I said to myself: "but why not change the subject and make biscuits filled with fig jam, and combining two and two?" No sooner said than done. With the only drawback in this morning instead of the usual toasts flooded with fig jam ... the cookies are flooded with the above same fig jam ... when they say the will to change ...

Ah, I do not know because I've loved the amaretto of pastry dough, was probably the result of a spasm of the many that I understood when I'm in the kitchen than ever and I would venture to call them "moments of inspiration .. . those, my dear, I leave the real artists ...

Shortcake with amaretti WITH FIG JAM

Ingredients for biscuits:

• 200 gr soft butter 200
• g sugar 100 g
• amaretti
• 350 grams of flour 2 eggs 00

Ingredients for the fig jam:

• 2 kg of peeled ripe figs
• lemon juice
• 750 g of sugar 1 / 2 apple grated

Procedure:

start with the jam that takes longer: Wash figs, peel, cut into pieces and put them in a pot from the bottom up. Add the lemon juice and sugar (I put 750 g to 2 kg of fruit because I think the fig is pretty damn sweet to her ...).

Turn on the heat and stir constantly to prevent the jam sticking.

As the fig is a fruit that contains little pectin, I help with the apple sauce that serves as a thickener ... so after making the jam simmer for half an hour, you shake the pieces with the immersion blender, I add the applesauce ... and like magic, Zuk! The jam thickens and is ready to be invaded.

As for the biscuits you can do nothing but follow the steps in the pastry, plus the addition of amaretti crumbs. Then, put in the flour and the macaroons, add the softened butter and work with your hands, add sugar and eggs ...

velocemnete Work to prevent the butter soften even more 'and will force you to add flour.

Put the dough in the fridge wrapped in foil for at least 1 / 2 hour.

Roll out the dough with a rolling pin, using stencils (mine is daisy-shaped) cookies that you bake at 180 degrees for about twenty minutes.

When they are cooked and still warm, take a cookie, spread a little 'jam and close with another cookie, so that the jam comes out slightly from the edges.

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Desaparecido

Cooooooosa?? No no no ... just so wrong ...

The last post was almost a month, and I say a month ago! Needless to say, I feel mortified to have abandoned the blog himself, poor fellow, a bit 'as a map that you forgot to water for too long ...

But after due mea culpa, I must rattle off all plausible excuses to justify such an absence from the blog ... Let 's see what is the best:

1) have been abducted by aliens (No. .. sorry too overused!)

2) I broke the indexes and the cast of hit me from the power button Computer (nahhh, one might say ... and the other 8 fingers, 18 toes if we also count those?)

3) contrary to the guidance of Malta (where yours truly spent a wonderful week's holiday report ... shortly on the blog) I was so disoriented that are not managed to find his way back home for good one month ...

4) the kitchen is burned down (I will not even think about it !!!... And then what to do with the post, since I have a thousand photos and recipes ready to be published?)

5) in this period I ate without restraint, sweet and salty not stop, so as to have a rejection of everything that had anything to do with food (but who believes ???)...

I want to be honest with you, this absence is the result of three ingredients: laziness, brain on vacation and want to be pampered instead of pampering with my other dishes ...

But I can not even make a jump at the foot of the autumn round without leaving the last traces of summer for me has been really terrific. While in the other blog already make extensive autumn produce, I point to a fast fish skewer, served warm and cold-bar ... a tribute to this summer to relax.

SKEWERS summer fishing

Serves 8 Spedding:

• 3 zucchini 16 cherry tomatoes
• 8 mussels
• octopus shrimp in oil
• 16
• 16 basil leaves extra virgin olive oil, salt

Procedure:

On a hot grill and brushed with oil Arrange the slices of zucchini cut lengthwise. Cook 2 minutes per side salting, until it is the sign of the grid. Remove and set aside.

Scrape the mussels and put them in a pan with a little oil over high heat and let them open, cover with a lid. Remove the clams from shells and put them aside.

Remove the shell and the shrimp and let them head to the hot grill and grill on oiled grill where you have to zucchini. Only 2 minutes per side, still know when they are cooked when they change color.

Now mount the skewers interval, in strict order (I'm joking, of course ... do a little 'as you want): slice of grilled zucchini (folded in on itself), mussels, tomatoes, prawn, basil, zucchini, piece octopus, prawns, basil and finished with a tomato!

Anyone who wants can make a quick brush up on the grid, but I prefer them still warm with fresh tomatoes and juicy and not wilted by the heat of the grill!