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Crumble inverted PAN D'ANISE AND PEACHES

Saturday I felt a bit 'as Tom Thumb .... just on my way over to crumbles (crumbs) I found a nice ripe peach ripe, that the fridge I begged to be eaten!

Seeing her there, all alone and a little 'forlorn, forgotten as the season is forgotten now it belongs to, I was close to the heart and I immediately thought about how to end his suffering in a more than decent: why not "bury" softly under a pan of crumbled soft aniseed and sweeten his departure further with a little sugar cane?

said than done, and turns the package of bread I made a sweet anise advanced quickly, and that can close in a light meal a little 'substance. In short, it is still fruit, right?

Crumble inverted PAN D'ANISE AND PEACHES

Ingredients (x 6 cups):

• 140 grams of bread anise
• 50 g butter 1 large ripe nectarine beautiful
• 2 tablespoons of sugar cane

Method: Crumble the bread

d ' anise and add the softened butter flakes. Work with your fingertips until the crumbs. Fill cups half of the aluminum pieces of fish, sprinkle with sugar cane and finish filling the molds with the crumble of bread anise.

Bake for 25 minutes at 180 ° C.

Once baked, let cool for ten minutes and then flip the crumble on a plate. Et voila!

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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!