The Cars Cake Decorating

Bread & relish in March

This is the first picture of the third class-bread dinner with pairings copyright ,
Bread & relish in March
Jean Michel Carasso and I have held at Food and Wine, Florence,
Monday, March 7, 2011 from 18.30 to 22.30

A special evening dedicated to the bakery open to all. To learn the basics.
Together we made two basic doughs:

Crushed Tuscan and muffins.

forms are numerous: muffins, pizzas, pizzas large, special formats: abbiamo scoperto trucchi e curiosità, mangiando i pani fatti insieme.

La lezione si è conclusa con la cena a base di pane fresco e companatici speciali:

Tyrosalata greca (crema di formaggi e erbe)

Mousse di salmone russa all'aneto e vodka

Satay indonesiano (dip di noccioline e spezie)

Ful meddàmes (purè di fave e tahina egiziana)


Sono state fornite copie delle ricette eseguite.
Costo individuale lezione + cena: 50 Euro

Ecco qualche altra foto di  Eleonora Pellegrino, nostra fotografa ufficiale.
Eleanor, THANKS!

I prepare the bread dough and sauce made from the Jmc feta

the 4 sauces

Tyrosalata Greek
salmon mousse Russian
Indonesian Satay
Ful meddàmes

the entire production "panifera" great thin pizza, dunk high, dunk thin, scones tomato and mozzarella, tomato and mozzarella balls, bare buns, bare balls

and now we're ready for dinner. ..

Monday, April 4, from 18.30 to 22.30, be replicated
the lesson passed Bread & relish for the holidays : info on my blog column FB right or in the pages of Cooking Away.

Royksopp Follow My Ruin

ravioli with nettles, originally uploaded by fugzu .

been years since I wanted to try them ... because in these days our greenhouse is a nice lush field of nettles and fresh, I put the thick gloves and picked up a ciotolone tops, shoots.

INGREDIENTS
(6 persons)

BROWSE
4 eggs
360-400 gr flour 00 Spadoni special homemade pasta


FILLING 350 gr ricotta cheese 1 egg

170 gr grated Parmesan
100 g boiled nettles and squeeze 2 tablespoons


SAUCE very abundant LABNA

a spoon flour 1 tablespoon butter milk

little cooking water
Any remaining stuffing of

PROCEDURE

Pick up (with gloves) a big bowl of salad bits of nettles, wash and boil in water for a few minutes.

Drain and, after being squeezed, let them cool. REMEMBER THAT IN THE KITCHEN
NETTLES volume decrease MUCH MORE 'OTHER Green leafy vegetables.

Knead the dough and leave to rest in a bowl on a platter for about 30 minutes.

Prepare the filling by mixing the ricotta with one egg, Parmesan and nettles lessate.
Non ci sarà bisogno di tritarle perchè sono molto molli.
Se il parmigiano è buono non ci sarà bisogno di salare o aggiungere altro.

Stendere le sfoglie molto sottili e con l'aiuto di una rotellina tagliatele a metà per il lungo e poi a quadrati.

Mettete un cucchiaino di ripieno per ogni quadrato e poi piegate a metà, fate pressione e sigillate con i rebbi della forchetta.

Posizionate i ravioli su vassoi di cartoni spolverati con poca farina.

In un pentolino fate sciogliere il burro, aggiungete la farina, mescolando velocemente aggiungete un po' di latte.
Unite quindi il formaggio yogurt (LABNA) and the surplus of filling still warm over low heat.
Stretch with a little 'cooking water to reach the consistency you want.

Cook the ravioli in boiling salted water and toss with the sauce labna.

CONSIDERATIONS

really excellent, fortunately I thought I had collected a quantity of nettles than necessary: \u200b\u200bI wanted then frozon as you would with spinach.
I finally got a handful of nettles and I could not paint as I wanted the sauce adding a little 'nettle also to it.

This sauce invented there and then to use what was in the refrigerator but also to enhance and not to cover mild taste and particular nettle, it was a winning idea.

Labna The greek yoghurt is nothing but salted and left to drain for at least 24 hours turns into a Philadelphia cheese-like, slightly sour and much better flavor.

The sour note is perfectly in keeping with the rough nettle.

If you can make a larger quantity of stuffing, or even nettles boiled in the sauce will arrive at perfection.

Rasta Beanies Wholesale

nettle ravioli with pasta and peas to macaroni duck Pistoia

pasta and chickpeas to Pistoia, originally uploaded by fugzu .

continue the recipes from the book Pistoia "The Kitchen Pistoiese" Author Luciano Bertini, ED. Bear Library.

INGREDIENTS
(4 persons)


200 g dried chickpeas 200 gr pasta (fingering or Hail Marys)
1 sprig rosemary 1 clove garlic


100 g peeled tomatoes salt, pepper, extra virgin
olive

PROCEDURE

About 12 hours before (evening) Soak the chickpeas in plenty of water. In the morning drain the beans and pour into a saucepan with about 1 liter of water, 3 tablespoons oil, rosemary, a clove of garlic "poached" and the crushed tomato pulp.

Simmer for about 2 ½ hours / 3.

Towards the end of cooking, add salt and pepper.

Once cooked chickpeas, drain and set aside half of the chickpeas. Remove the woody part of the rosemary and the "shirt" of garlic.

Blend all with an immersion blender and pour the chickpeas whole again.

Stretch possibly with a little 'hot water and bring to a boil.

Cook the pasta and serve with a drizzle of oil.

CONSIDERATIONS

My husband is crazy about this soup, I had always made it a version similar to the Romagna pasta and beans, but this is migliore.

Nella tradizione pistoiese l'uso della pasta all'uovo è limitato: preferivano zuppe e minestre.
Non avendo in casa il formato giusto, io ho fatto 2 uova di maltagliati: la pasta adatta sarebbe stata i "ditalini" o le "ave maria".

Per chi non lo sapesse Pistoia, in passato, aveva anche una forte tradizione di pastifici e, grazie a numerose fonderie, tra le altre cose produceva ed esportava anche le trafile di bronzo.

Posso solo aggiungere che i profumi e le consistenze cremose rendono questo piatto fantastico!