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NEW YEAR IN CAMPOBASSO


Movie testimony of my holiday this year's capital of Molise in Campobasso. Hosted by
Fratangeli that I was treated with incredible hospitality.
One of the best holidays I've ever done.

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Bread & relish for the holidays


Lezione e Cena: panificazione con abbinamenti d'autore
Monday, January 3, 2011 from 18:00 to 22:30
Food and Wine
Via Domenico Veneziano, 5r Florence


A special evening dedicated to the bakery open to all. To learn the basics.
Together we will prepare two bodies: the Party Sandwiches and Baguettes, discovering tricks and trivia, eating bread made together, which you can then point out to relatives and friends during the holidays 2010/2011.

We also Gehakteleiber or chicken liver paté Jewish Ganush Baba, and Labna Muhammara.

The lesson will end with a dinner of fresh bread and pottage special meals together.

The lecture will be held by Luisa Ghetti and Jean Michel Carasso .
will be provided copies of the recipes prepared.

Thanks to the wide availability of Mariangela Grassi owner of La Buona Tavola , by yet another collaboration between me and Jean Michel Carasso, few days ago, created a special evening , unique.
Some members were blocked at home but the influence the group of participants was very special.

Here are some photos taken by Eleanor.

sandwiches refreshment (semisweet)

baguettes

labna: cheese flavored

Muhammara

  Gehakteleiber ovvero pâté di fegatini ebraico

Baba ganush

macedonia orientale

Probabilmente sarà la prima di molte serate cultural-culinarie perchè l'insieme di idee, ambiente e persone è stato davvero vincente.

Per ora abbiamo deciso (insieme ai partecipanti) che la prossima puntata sarà sulla cucina turca ottomana ma continueranno other classes of baking.
The meetings are always changing and open to all suggestions.

The day of the week will be fixed, but probably on Monday postponed the start from 18:00 to 18:30 to help some friends who also come from further afield.

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wrapped scallops, baked

This is a typical recipe, but as always, start using good ingredients, and attention, you get something sublime.

INGREDIENTS

scallops (3 per shell)
scallop shells
bacon shallot Colonnade


Marsala
thyme butter sauce *

breadcrumbs



* SAUCE 40 g butter 40 g flour 00
Spadoni special homemade pasta
200 gr milk 200 gr

water, salt, pepper

PROCEDURE

Prepare the white sauce seasoned only with salt and pepper, melt butter, add flour all at once. Pour (low heat) a little 'time for the liquid (half water and half milk). Add salt and pepper. Cook for about 10 minutes until a creamy consistency is smooth.

Preheat the oven to 180 ° C + fan grill.

Wrap each scallop with a piece of bacon cut fine. Cut the scallions rondelline fine. Heat on high flame in a pan, plenty of butter and shallots and after tuffateci little scallops. Healed all the surface fat but not toasted stracuocetele.
Pour the Marsala and remove from heat when it evaporates.
Place, in downtown, 3 scallops on each shell, cover with sauce, sprinkle with a little 'bread crumbs. Finish by pouring the sauce and shallots with a little advanced and perfuming 'of thyme.

Grill in oven for 7-8 minutes without darken.

CONSIDERATIONS

This my version is really delicate, the sauce is light and breadcrumbs is only a veil so as to give cover and crisp but not weight. You must try!