tag:blogger.com,1999:blog-86448655085490547092024-03-13T10:49:00.894-07:00The Saucy ChefDesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.comBlogger1853125tag:blogger.com,1999:blog-8644865508549054709.post-51264722784289455682016-04-22T14:58:00.003-07:002016-04-22T14:58:26.906-07:00Making Up for Lost Time<span style="font-family: Trebuchet MS, sans-serif;">Hello Friends :-)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I am sorry to say that I haven't been able to keep up with the blogging of late and have only been posting my culinary craziness on Facebook... so for any of you that are not on that platform, here is a selection of all the good things you have been missing! You really should come follow me there for the time being- as sadly, I am not able to post on to this page as often as I would like to... so... I hope you all enjoy these pictures!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Buon appetito!</span><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Farfalle, Zucchine, Ricotta, Acciughe & Pangrattato Zuccherato</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Farfalle with Zucchini, Ricotta, Anchovies & Sugar-Toasted Breadcrumbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/1689545_1741393369426593_4965707536402760918_n.jpg?oh=ed2c018b77e4b5fbe836ef4c4e937993&oe=57B51EDF" style="height: 766px; width: 575px;" /></span></div>
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<a href="https://scontent.xx.fbcdn.net/v/t1.0-9/1934754_1741393132759950_3333647397031431917_n.jpg?oh=89906093e8dfe551d09fc6b86237e8c4&oe=57A347C4" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/1934754_1741393132759950_3333647397031431917_n.jpg?oh=89906093e8dfe551d09fc6b86237e8c4&oe=57A347C4" style="height: 766px; width: 575px;" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Polipetti Croccante, Purea di Patate, Cipolle di Tropea in Agrodolce, Pesto di Aglio Orsino & Pistacchi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Crispy Baby Octopus, Mashed Potato, Sweet & Sour Tropea Onions & Ramp & Pistachio Pesto</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/941059_1741934479372482_8572801038471639633_n.jpg?oh=8b0842b7c52432bd0f62bae9bb2c704d&oe=57AC09D2" style="height: 766px; width: 575px;" /></span></div>
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<a href="https://scontent.xx.fbcdn.net/v/t1.0-9/971584_1741934502705813_2751529033086995218_n.jpg?oh=d54435cf53d0788eefe6d764f7e3464e&oe=57AEAD79" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/971584_1741934502705813_2751529033086995218_n.jpg?oh=d54435cf53d0788eefe6d764f7e3464e&oe=57AEAD79" style="height: 766px; width: 575px;" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pagnotella di Fiocchi d'Avena, Cocco, Mirtilli, Yogurt, Cannella, Mandorle & Limone</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baked Oatmeal with Coconut, Blueberries, Yogurt, Cinnamon, Almonds & Lemon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/10320483_1742176159348314_8766651937423055786_n.jpg?oh=790e1b65fcf2d915e0d737a5d881aa78&oe=57A91A50" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10001495_1742176152681648_1720830546468743157_n.jpg?oh=b57b19e22037851df457b999ab88913f&oe=57B5F03B" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tagliatelle con Sugo Veloce al Salami Piccante</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tagliatelle with a Quick Sauce made with Spicy Salami</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/10251999_1615004415398823_524467328025209922_n.jpg?oh=4e2a5fb77337a6c17d1455121d02e8f6&oe=57ACBA63" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/10374063_1615004798732118_834444342787428008_n.jpg?oh=88e5dc0058d408d177cc1adec6be9e52&oe=57AE1CA6" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/11069486_1615004575398807_1716274993785612764_n.jpg?oh=627150c4b1a28cd98f9d7ce666c5b55c&oe=5777895C" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Torta di Sfoglia in Padella con Mela, Confettura di Fichi & Limone, Ricotta, Cannella & Pistacchi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Frying Pan Puff-Pastry Pie with Apple, Lemon & Fig Jam, Ricotta, Cinnamon & Pistachio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/10985301_1744802825752314_6633226786561222166_n.jpg?oh=878189678c6801d17fdc42fd23e5269c&oe=57A1A2D5" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12417887_1744802829085647_4518740398442986243_n.jpg?oh=ec9fe5572983a5e1693ad3b886c98e28&oe=57AB4448" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/1917955_1744802855752311_8201059327450705409_n.jpg?oh=5afd05d61f98d86ceab4fd820e149e43&oe=57AF6592" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Linguine alla Bottarga con Peperone, Ciliegini, Scorze di Limone & Foglie di Sedano</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Linguini with Bottarga, Red Pepper, Cherry Tomato, Lemon Zest & Celery Leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/12512352_1745027585729838_6346188060000948451_n.jpg?oh=9a2628a0a5f54a11b074a93b8898621d&oe=57BAD809" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/1917537_1745027619063168_871068640679497732_n.jpg?oh=1f686659607cc4b2933ff4a389ac2a62&oe=5775323A" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Panini Pasquali di Pizza Intrecciato con Pancetta, Provolone, Paprika Affumicata & Uova</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Easter Bread Rolls, Plaited with Bacon, Provolone, Smoked Paprika & Eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12512236_1745614639004466_3920354082889303932_n.jpg?oh=d7f3da8f484064914a09ebe0e2c90891&oe=57BBA47A" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/943996_1745614642337799_727900755727441928_n.jpg?oh=5584fdd748e2f668c74a10a36afcb680&oe=57726E8D" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/12494921_1745614679004462_472415308028283270_n.jpg?oh=17ff76466ef2da0676df53be6c456188&oe=57A6C2C7" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fritelle Dolce di Ricotta, Cocco & Cannella con Confettura di Mirtilli</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ricotta, Coconut & Cinnamon Pancakes with Cranberry Jam</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/12239688_1746601182239145_8857851502908369287_n.jpg?oh=e74a000b390645e6bfda1bbee52eaf9c&oe=57AD25E1" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/12932727_1746601215572475_1725125453739079335_n.jpg?oh=ade01b6d9a453c33ae256afc131f6e2e&oe=57ADCC1D" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/12931030_1746601375572459_6730551018586426865_n.jpg?oh=48ff65bd9191e49f709f3f0235d93ac3&oe=57AA55A3" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Gamberetti Piccante con Barba di Frate & Ravanelli al Limone & Menta </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spicy Shrimp on Monks Beard & Radishes with in Lemon & Mint</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/12932857_1746900998875830_6387077084113095264_n.jpg?oh=a1d4b475641eb53e9d866487e66e19dc&oe=577822D9" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/1958127_1746901002209163_7296335217711759982_n.jpg?oh=b5e679be06037c1ae82379eb08c0ddab&oe=57AB96C9" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xta1/v/t1.0-9/21627_1746901042209159_6681268702402268942_n.jpg?oh=9834a5e4c933fc7b3eeb5bcfabb1afb7&oe=57A2EA43" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Involtini di Melanzane Gratinati con Ricotta Fresca & Ciliegini</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baked Eggplant Rolls with Fresh Ricotta & Cherry Tomatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12321359_1748020555430541_7070637591385531936_n.jpg?oh=2160d8d0cb1d440f941dcc85c43c0677&oe=57A74BD8" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xfp1/v/l/t1.0-9/12321699_1748020565430540_7470369407005526593_n.jpg?oh=d117487016026096cc729b4aba522057&oe=57B7AA0F" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/12928221_1748020838763846_7635644381792408328_n.jpg?oh=1c13698a5adc45fab35a9d92ffcd927a&oe=57AB785F" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Linguine con Fagiolini, Fiocchi di Pomodoro Secco, Olive & Grana</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Linguini with Beans, Dried Tomato Flakes, Olives & Grana Cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/1935934_1749203845312212_466415360964828341_n.jpg?oh=00a0b3e63346a803990f6c8192237b34&oe=57A313EA" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pizza in Padella con Fior di Latte, Radicchio, Acchiughe, Capperi & Timo</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Frying Pan Pizza with Fior di Latte, Radicchio, Anchovies, Capers & Thyme</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12321362_1749701755262421_5574046463460652041_n.jpg?oh=1870037e1168bc5d0e9b60e47f7ecd7c&oe=57BF645E" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sfogliatini Semplice con Pera, Zenzero Candito, Uva Secca & Cannella</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Simple Puff-Pastries with Pear, Candied Ginger, Cinnamon & Raisins</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/12928262_1749952635237333_4471397723243659727_n.jpg?oh=50cfac3bf014fa4191378f0b30f9058b&oe=57BF45DE" style="height: 766px; width: 575px;" /></span></div>
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</div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Carciofi, Patate, Pancetta & Piattoni</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Artichokes, Potatoes, Bacon & Runner Beans</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpl1/v/t1.0-9/12963862_1750153991883864_7292923084385804360_n.jpg?oh=a501eb6bc18928812b6b012ec51380d9&oe=57B923EF" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Albondigas Pibil</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Polpette in Sugo di Peperone, Peperoncino & Annatto</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Meatballs with Peppers & Chili in Annatto Sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/12938369_1750539071845356_5551822141865554157_n.jpg?oh=81ef3984371fe63fe3a8147483826ea4&oe=5778D249" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Pilaf di Riso, Carciofi, Ciliegini, Piselli, Zenzero & Menta</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Rice Pilaf with Artichokes, Cherry Tomatoes, Peas, Ginger & Mint</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12931226_1750936208472309_4008906301252264946_n.jpg?oh=af24c4832ad2025d419a13d1e527f1bb&oe=5779AF4E" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/12717980_1750936211805642_5578609538772259085_n.jpg?oh=91696d20053c035f442222bac780a034&oe=577795DE" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xtl1/v/t1.0-9/12932626_1750936248472305_9176956598578520403_n.jpg?oh=85b9b8e73ddfd883b3fdefd2d741d496&oe=57AFBFC5" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Ricotta Fresca, Grana, Pera, Pistacchi, Cannella & Miele</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Fresh Ricotta, Grana, Pear, Pistachio, Cinnamon & Honey</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/12512767_1751713605061236_790091259658605203_n.jpg?oh=1d0533224e0e60f357de316a2283daf9&oe=5776975C" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/12919848_1751713608394569_6887731023821881393_n.jpg?oh=1890b783fd2625082bdf0b313104e292&oe=5778B8C4" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12933110_1751713638394566_9066021238999286862_n.jpg?oh=0d90b6d98521f07169d217b61dcffd0d&oe=57AC41C6" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Uovo in Camicia, Asparagi & Ciliegini con Sale Nero & Pepe Rosse</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Poached Egg, Asparagus & Cherry Tomatoes with Black Salt & Red Peppercorns</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12938125_1752510374981559_3881408108152999925_n.jpg?oh=9a09c5c4a210cd6a8e6a3b708ae80ad3&oe=57AB9E31" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xlt1/v/t1.0-9/12718013_1752510384981558_2137847573288431621_n.jpg?oh=d14677a42c435e7dcb7428996d23123b&oe=577778F9" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12987089_1752510434981553_8698404362741745756_n.jpg?oh=08951276c2725bd05ba3bcf21382d880&oe=57AF0C6E" style="height: 766px; width: 575px;" /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Crostatina di Lamponi</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Little Raspberry Tart<br />(Oatmeal, Hazelnut, Ricotta, Peanutbutter & Honey Crust)</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Insalata di Puntarelle & Arancia, Menta, Acciughe & Crescione</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Puntarelle & Orange Salad with Anchovy, Mint & Cress</span></div>
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</div>
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<span style="font-family: Trebuchet MS, sans-serif;">La Pasta Della Sirenetta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The Little Mermaid's Pasta<br />(with Shrimp, Ginger, Green Pepper, Cherry Tomatoes, Fennel & Lemon)</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/12987160_1755080248057905_6642289044099733663_n.jpg?oh=3e585dba6d3b0977ebb8d85765cf85c4&oe=5778E16A" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sfogliatelle con Confettura di Fichi & Limone, Pinoli, Uva Secca, Pistacchi & Cannella</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Puff Pastries with Fig & Lemon Jam, Pine Nuts, Raisins, Cinnamon & Pistachio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/13012699_1755812731317990_621059219015383586_n.jpg?oh=41c9ea8ba2fc36dd48ab891cb776eeea&oe=5772FF1C" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xta1/v/t1.0-9/13001306_1755812734651323_872455127677695617_n.jpg?oh=f6a3163e51d55ca08ff396cf62bf1b0b&oe=57B96B8E" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Indivia Belga al Cartoccio con Cipolla, Pancetta, Patate & Crescione</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Foil-Baked Endives with Spring Onion, Bacon, Potatoes & Cress</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/13015100_1756307587935171_9220064958382056707_n.jpg?oh=5bc9ebad0e57d358a248093421a1ee32&oe=57A824A4" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/12993349_1756307594601837_1976167936357525811_n.jpg?oh=66a1e0374be43d9ded1ca1553ae64da4&oe=57B6635B" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/v/t1.0-9/13015412_1756307631268500_4212729878421035138_n.jpg?oh=3aa4025650c642a4b18f7fba3ba35430&oe=57BA28D6" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spaghetti di l'Incredibile Hulk<br />(Peperoncino, Cime di Rapa & Grana)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Incredible Hulk Spaghetti- with Fresh Chili, Broccoli Rabe & Grana</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/13043494_1756679811231282_3993932878550239330_n.jpg?oh=1d643b319eae8574497d1c177d1ab9fc&oe=57772324" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/13006455_1756679814564615_2861003382606952746_n.jpg?oh=eb36da3cb02979f178f1a5456d32d3fb&oe=57BF48F7" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mia Piccola Tortina Salata<br />(Pancetta, Uovo, Pomodorini, Peperone & Grana)</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">My Little Pie<br />(Bacon, Egg, Cherry Tomato,Green Pepper & Grana)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/13062481_1757085531190710_1932279450106530839_n.jpg?oh=8ab3189bd4d0ae930bac39a350b65753&oe=57A56B94" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Triangolini di Riso Thai, con Gamberetti, Piselli, Menta, Zenzero & Salsa Piccante & Hoisin</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Thai Triangle Rice Noodles with Shrimp, Peas, Mint, Ginger & Sweet Chili & Hoisin Sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xpl1/v/t1.0-0/p370x247/13000275_1757428734489723_538048663793885289_n.jpg?oh=a2f85616826e5d70912e44f46cde8471&oe=5775F326" style="height: 766px; width: 575px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pizza Caprese con Fior di Latte in Padella</span></div>
<div style="color: #666666; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Frying-Pan Pizza Caprese with Fior di Latte</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/13076656_1757809151118348_7844868040359566874_n.jpg?oh=99056241885fac2a6375ad2fe7154ce3&oe=57B53978" style="height: 766px; width: 575px;" /></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com19tag:blogger.com,1999:blog-8644865508549054709.post-78590710734302448892016-03-16T15:52:00.002-07:002016-03-16T15:52:31.129-07:00In Sickness & In Health<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Recipes from the past few weeks.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Greetings friends!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Yes, I am still here in the land of the living, although I have not been of the best of health of late. But although I have not felt up to writing my recipes as usual, I have still dutifully taken photos of all that I have cooked in the meantime! And I shall share those images with you in this post... an abbreviated collection of the whole lot of them! How'd ya like that?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Hopefully I will be feeling fit and well again by the weekend to get back into my own routine... until then, here is a little taster of what you have been missing- and should there be anything that you simply HAVE to know- well- feel free to ask! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Otherwise- happy viewing... and happy cooking too!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Francesco</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Pizza in Padella con Asparagi, Ajvar, Mozzarella & Olive</span></div>
<div style="color: #141823; display: inline; font-size: 14px; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Frying Pan Pizza with Asparagus, Ajvar, Mozzarella & Olives</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11235805_1740497102849553_3347184546835511816_n.jpg?oh=54a60028682b186c01553022bd29b2e7&oe=57968A08" style="height: 787px; width: 590px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/1928258_1740497272849536_2375762474575308986_n.jpg?oh=fa14465bb1142c7825addd24cb609361&oe=574F2D71" style="height: 787px; width: 590px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Minestrone Piccante con Borlotti & Bietole</span></div>
<div style="color: #141823; display: inline; font-size: 14px; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Spicy Minestrone with Borlotti Beans & Swiss Chard</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/8600_1740017606230836_7293822374369994489_n.jpg?oh=dcb8caa8e08241f44ef247f79fb5b68b&oe=57543136" style="height: 787px; width: 590px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Couscous Ebraico con Curcuma, Zenzero & Coriandolo con Peperone & Asparagi </span></div>
<div style="color: #141823; display: inline; font-size: 14px; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Israeli Couscous with Turmeric, Ginger & Coriander with Red Pepper & Asparagus</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xta1/v/t1.0-9/10420339_1739594489606481_4536678620770895649_n.jpg?oh=5fe140e25ef8e6177eae9361f0860fc3&oe=574C13CC" style="height: 787px; width: 590px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xpl1/v/t1.0-9/1530435_1739594542939809_6928258093225463918_n.jpg?oh=7f81579ed7a9daf16f61cda40efa2c0a&oe=57877FCC" style="height: 787px; width: 590px;" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cavolfiore al Forno con Tahini, Pinoli, Uva Secca & Coriandolo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baked Cauliflower with Tahini, Pine Nuts, Raisins & Coriander</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Frittelle di Pane Dolce con Uva Secca & Cannella</span></div>
<div style="color: #141823; display: inline; font-size: 14px; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Bread & Butter Pudding "Pancakes"</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Zuppa "Miso" Vegetale con Riso & Peperoncino al Gambero</span></div>
<div style="color: #141823; display: inline; font-size: 14px; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Vegetable Miso-Rice Soup with Shrimp Chili Flakes</span></div>
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<span style="color: #141823; font-size: 14px;"><span style="font-family: Trebuchet MS, sans-serif;">Spaghetti con Pomodorini, Peperone Rosso & Zenzero</span></span><br />
<div style="color: #141823; display: inline; font-size: 14px; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Spaghetti with Cherry Tomatoes, Red Pepper & Ginger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rusticini Aperti con Pomodoro, Ricotta & Olive</span></div>
<div style="color: #141823; display: inline; font-size: 14px; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Open-Topped Puff Pastries with Tomato, Ricotta & Olives</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Risotto di Piselli, Zucchina, Zenzero, Porro & Limone</span></div>
<div style="color: #141823; display: inline; font-size: 14px; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Pea, Zucchini, Ginger, Leek & Lemon Risotto</span></div>
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<span style="color: #666666; font-size: 12px;"><span style="font-family: Trebuchet MS, sans-serif;">Melanzana alla Francesco</span></span><br />
<div style="color: #666666; font-size: 12px; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Eggplant- Francesco's Way</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Radicchio Tardivo con Acciughe, Uva Secca, Pinoli & Arancia Sanguine su Polenta</span></div>
<div style="color: #666666; font-size: 12px; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Radicchio Tardivo with Anchovies, Pine Nuts, Raisins & Blood Orange on Polenta</span></div>
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<div style="color: #666666; font-size: 12px; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Uova in Cocotte con Pomodorini, Pancetta, Provolone & Erbe Aromatiche</span></div>
<div style="color: #666666; font-size: 12px; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Coddled Eggs with Cherry Tomatoes, Bacon, Provolone & Herbs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cosce di Pollo, Carciofi & Patate al Forno con Arancia Rossa, Olive & Erbe Aromatiche</span></div>
<div style="color: #666666; font-size: 12px; margin-bottom: 1em; margin-top: 1em;">
<span style="font-family: Trebuchet MS, sans-serif;">Roasted Chicken Leg with Artichoke & Potato, with Blood Orange, Olives and Aromatic Herbs</span></div>
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<span style="color: #666666; font-size: 12px;"><span style="font-family: Trebuchet MS, sans-serif;">Pane di Pizza Intrecciato con Banane, Uva Secca & Cannella in Padella</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Frying-Pan Banana, Cinnamon & Raisin, Plaited Pizza Bread</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Zuppa di Pollo con Zenzero & Bietole</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chicken & Noodle Soup with Ginger & Swiss Chard</span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-51351043607677808622016-02-23T14:50:00.001-08:002016-02-23T14:50:55.002-08:00Eggs in Heaven<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Uova in Purgatorio con Bietole & Olive</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Eggs in Purgatory with Swiss Chard & Olives</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Must it be expensive, exclusive, complicated or refined to be delicious? You betcha bottom dollar it doesn't! It can be cheap and cheerful, simple, but special all the same... as you can see here!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Basic, everyday ingredients, simple preparation, all in one saucepan... what more could you want for a wonderful weekday supper?</span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption"><span style="font-family: Trebuchet MS, sans-serif;">Eggs in purgatory is an old classic of Italian cuisine- a simple dish of eggs, poached in tomato sauce, to be enjoyed with chunk of bread, a spoon... and a smile!<br /><br />But with a couple of added extras, you will be smiling more as you spoon it up... and then dip your bread in the sauce!</span></span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Ok- let me describe my ingredients like this... being as chard plants are pretty varied in size- and I couldn't stand the thought of having people start weighing the ingredients for this kind of dish! You will need a couple of handfuls of chard per person, 2 eggs, 7-8 cherry tomatoes, 1 small onion, 7-8 olives, 1 tablespoon of tomato purรฉe, a little fresh parsley, dried oregano, salt, pepper, nutmeg and olive oil. Which will make a MORE than adequate, full meal for a grown man. Or 2 appetizers. Or lunch... because this tastes divine at any time!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Rich tomato sauce with succulent chard and savory olives... together with that creamy, mild egg... grab your bread and get dipping! </span><br /><br /><span style="background-color: white;">But before you can do that of course- you need to get cooking! So let me show you how!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Start off by frying the onion, the parsley stalks and the olives in a little olive oil until the onion becomes translucent.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add the freshly washed and still moist chard, cut into bite-sized pieces, stir through, pop on the lid and allow to steam and wilt and begin cooking for 3-4 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Next, add the halved cherry tomatoes, the tomato purรฉe, season with salt and pepper and grate generously with nutmeg. Stir-fry together for 3-4 minutes, until everything is nicely coated with the tomato purรฉe.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Now add a good pinch of dried oregano and enough boiling water to cover everything. Bring to the boil, stir through well and then reduced to a gentle simmer. Return the lid and allow to bubble away for a further 10 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Check to make sure that you have enough liquid at this point, for the eggs to poach properly and top up with a little more water if necessary- and if it looks too thin, of course you can always had more tomato purรฉe.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Crack the eggs gently into the sauce and allow to simmer on gently until the eggs set- this will take a little longer than you may think- in my case, it took between 10-15 minutes... but hey! That's enough time to set the table, cut some bread and pour some wine!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And as soon as that egg is set and the whites are no longer transparent... you are ready to serve and to enjoy!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #141823;">Add a little salt and pepper to the egg, a sprinkle of parsley for color- grab yourself a spoon and some crunchy bread and enjoy! Another peasant meal that's fit for a king! </span><br style="color: #141823;" /><span style="background-color: white; color: #141823;">Or for me! </span><i class="_4-k1 img sp_fM-mz8spZ1b sx_5371b4" style="background-image: url(https://static.xx.fbcdn.net/rsrc.php/v2/yx/r/pimRBh7B6ER.png); background-position: 0px -340px; background-repeat: no-repeat no-repeat; background-size: auto; color: #141823; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">smile emoticon</u></i><span style="background-color: white; color: #141823;"> And you!</span></span></div>
<a href="http://de.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8644865508549054709%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2Fscontent-frt3-1.xx.fbcdn.net%2Fhphotos-xpf1%2Fv%2Ft1.0-9%2F12745553_1731954210370509_2991026207934197604_n.jpg%3Foh%3Dd026bac3ab06d37b618424cecc452e5a%26oe%3D5769E862&xm=h&xv=sa1.37.01&xuid=Bo5pekT7FWTs&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 76px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a><a href="http://de.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8644865508549054709%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2Fscontent-frt3-1.xx.fbcdn.net%2Fhphotos-xpf1%2Fv%2Ft1.0-9%2F12745553_1731954210370509_2991026207934197604_n.jpg%3Foh%3Dd026bac3ab06d37b618424cecc452e5a%26oe%3D5769E862&xm=h&xv=sa1.37.01&xuid=Bo5pekT7FWTs&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 76px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a>DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-37673121249381429102016-02-22T14:54:00.002-08:002016-02-22T14:54:38.589-08:00Squash, Spice & Rice!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Zucca "Tandoori" con Pomodoro & Zenzero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Is it an authentic Indian dish? No. Do I look like an Indian to you? And does it even matter? Haha! I am not calling this an Indian dish at all- it was my simple supper this evening and I am sharing how I made it here with you. 'Cause that's what I do!</span><br /><br /><span style="background-color: white;">The fact of the matter is that there was the other half of yesterdays little butternut squash left over. And something had to be done about it! Plain and simple as that!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">So, what was I to do! Surely not a soup again- which would be the typical thing to make here in Europe. No- I wanted to do something to balance the sweetness of the squash and I thought that tandoori powder would be a great idea. I love the tanginess rather than the heat in its spice- it is so aromatic and pleasant! And with a little ginger to add depth and a few cherry tomatoes for more fruitiness, it was simply a cool combination.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">These were my ingredients for one nice bowlful of goodness this evening- approx. 1 coffee mugful of diced butternut squash (this was half of a very small one here), 1 small onion, about 1" of fresh ginger, 6-7 cherry tomatoes, 1 heaped tablespoon of tandoori spice, 1 tablespoon of gram (chickpea) flour, sesame oil, salt, pepper and fresh parsley. This is what I had at home- and this is what I used!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">So, yes, it was a simple dish made with simple ingredients- as are all of my meals... but when those simple ingredients are good ones, then the meal will be a good one too... and I hate to repeat myself- but again... it's as simple as that!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">The preparation is simple too- begin by frying the finely chopped ginger and stems from the parsley in a little sesame oil to give it some good flavor, then add the onion and squash and fry until the onion becomes translucent.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-fra3-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/12745533_1731580053741258_184742339963563355_n.jpg?oh=718ca065c863e20c78a4f526a795d55a&oe=5764237C" style="height: 682px; width: 512px;" /></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption"><span style="font-family: Trebuchet MS, sans-serif;">When the onion and squash begin to brown slightly, deglaze the saucepan with enough boiling water to just about cover the squash and add the halved cherry tomatoes, the tandoori spice, a good pinch of salt and plenty of black pepper. Bring up to the boil, reduce to a gentle simmer and allow to cook for 10 minutes on a low flame.<br /><br />In the meantime, you can begin steaming or boiling your rice.</span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">After 10 minutes or so, stir together 1 tablespoon of chickpea flour with a little warm water and add it to the squash and tomatoes, then top up the juices with more boiling water until everything is covered, stir well and allow to continue simmering away for a further 10-15 minutes, until the squash is tender and the sauce has thickened up nicely. </span><br /><br /><span style="background-color: white;">And in the meantime, again, turn off the rice and allow it to sit covered and become fluffy and ready to serve.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Serve with plenty of freshly ground pepper and a sprinkle of parsley- and enjoy! It's not Indian- but chances are, if you are reading this- that neither are you! And chances are that you will enjoy this as much as I did too!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Because... what's not to like about a bowl of good honest food like this???</span></span></div>
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<a href="http://de.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8644865508549054709%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2Fscontent-fra3-1.xx.fbcdn.net%2Fhphotos-xpt1%2Fv%2Ft1.0-9%2F12745457_1731579993741264_1926361948613700614_n.jpg%3Foh%3D935db4453b54c287b7a391c0782f5ce2%26oe%3D575E8CAB&xm=h&xv=sa1.37.01&xuid=7ddsQPDn98i0&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 97px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a><a href="http://de.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8644865508549054709%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2Fscontent-fra3-1.xx.fbcdn.net%2Fhphotos-xpt1%2Fv%2Ft1.0-9%2F12745457_1731579993741264_1926361948613700614_n.jpg%3Foh%3D935db4453b54c287b7a391c0782f5ce2%26oe%3D575E8CAB&xm=h&xv=sa1.37.01&xuid=7ddsQPDn98i0&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 97px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a>DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-70644587631782284242016-02-21T15:23:00.002-08:002016-02-21T15:23:24.089-08:00Turn On the Light!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lasagna Leggera con la Zucca, Pomodorini & Ricotta Salata</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Healthy Lasagna with Butternut Squash, Cherry Tomatoes & Salted Ricotta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Lasagna- so delicious... but so time-consuming and... fattening! Well- errr, yes- that is why it is usually only made for special occasions in Italy. Made with lovely, rich bรฉchamel sauce, ground meat and tomato sauce... But does it always have to be that way? of course NOT!</span><br />
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<span style="background-color: white;">The truth of the matter is that those sheets of pasta can be prepared in absolutely any way you want... obviously! Why always only presume to do the same thing with them? When you can do something like this- much quicker, easier, lighter... and yet so delicious that it will make any time you enjoy it into as equally special an occasion as the classic!</span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: Trebuchet MS, sans-serif;">No- the motivation behind making this dish was not to "make it meatless" or to make it into a "light version" at all... it was simply to experiment with those sheets of pasta, to use other ingredients and to make a delicious meal. Plain and simple! That this other things all happened was pure coincidence.<br /><br />Good, eh?</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Of course, living alone, it did not take much to prepare this- but the math is simple to scale-up and anyway- again, this is one of those recipes where the method is more important than the quantities. But nevertheless- for 2 portions you will need: 4 sheets of lasagna, 1 small onion, 6-7 cherry tomatoes, fresh rosemary and parsley, about 1 coffee mugful of grated butternut squash (or similar), salt, pepper, tomato purรฉe, milk, nutmeg, salted ricotta for grating and a little olive oil.</span></span></div>
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<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">Take those simple ingredients, add a little time and effort- and you will be rewarded with a gorgeous lasagna like this which is totally different and yet wonderfully reminiscent of the classic dish... and like I said- it will make suppertime into a special occasion all the same!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Begin by sweating the finely chopped onion with plenty of rosemary until it becomes translucent. Whilst that is happening, grate the butternut squash nice and finely- about 1 mugful will do for 2 portions.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Add the squash and stir-fry it until it has completely changed color, then add enough milk to cover it completely and season with a good pinch of salt and plenty of pepper and nutmeg. Reduce to a simmer and let it cook for 5 minutes- and turn on your oven about now as it won't be long before you are ready to rumble!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Add about 1 tablespoon of tomato purรฉe and plenty of finely chopped parsley and stir them in- add a little more milk if necessary and allow to cook for a further 5 minutes... then you're done!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Build up the lasagna in layers- first sauce, then pasta, then sauce, then a few of the very thinly sliced cherry tomatoes. Add a little pepper...</span><br />
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...and grate with salted ricotta if you want to try my version, or another cheese of your own preference. Build up all 4 layers and if you like, add a few very thin slices of squash on top as I did. Sadly, I forgot to take a picture before baking... but you have seen the finished version! lol! In any case, add a light drizzle of olive oil and plenty of grated ricotta and pepper on top.</div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I am pretty confident that you are going to like it- and who knows what other way i will dream-up to prepare my next lasagna! The only limits you have in the kitchen are those of your imagination!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-59199818435509655672016-02-21T15:17:00.003-08:002016-02-21T15:17:55.881-08:00Forget Me Knots <div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sfogliatini di Mirtilli Americani, Pistacchi & Cannella</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Little Cranberry, Pistachio & Cinnamon Puff-Pastries</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">A sweet treat? Ok- sure! And why fuss? Isn't life stressful enough already without you adding to it? oh boy- is it ever! So this Sunday Morning I decided to take it easy- and make it easy!</span><br /><br /><span style="background-color: white;">Take simple, buttery puff-pastry, add a few nice, tasty ingredients, don't fuss, don't fret and just let it happen!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">They are not particularly pretty, it's true- but you know- it only takes 2 bites to finish one of these off, hehe! Oh, maybe next time around I will fuss over the optics more- but then again- most probably... I won't! After all- it is the flavor that is the most important thing! And the flavor was great!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">The ingredients were as simple as the title itself says... a roll of puff pastry, and enough cinnamon, cranberries and ground pistachios as it takes... you'll see! </span><i class="_4-k1 img sp_fM-mz8spZ1b sx_7f72ac" style="background-image: url(https://static.xx.fbcdn.net/rsrc.php/v2/yx/r/pimRBh7B6ER.png); background-position: 0px -442px; background-repeat: no-repeat no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">wink emoticon</u></i><span style="background-color: white;"> Just a couple of tablespoons of each- no recipe, no worries!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And you don't need any more fat than is in the pastry, nor sugar than is in the dried cranberries... the cinnamon adds the spice and the pistachios that wonderful, Sicilian brand of nuttiness... how much more could you need than that?</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Simply unroll the pastry and sprinkle generously and evenly with all of the ingredients. As you can see, I diced up my cranberries as they would otherwise have been too large- I recommend you do the same, because otherwise, these little pastries will be difficult to roll and the exposed cranberries will burn and become bitter in the oven. </span><br /><br /><span style="background-color: white;">Oh- and whilst we are on the subject of the oven... turn it on and get it hot and ready in advance!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Cut the pastry into strips of around 2" across the width of the roll and then make a cut down the center of the length of the roll, dividing each strip into two.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And now simply roll-up each of the strips.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Then, pinch and squeeze them together in the middle to seal them shut...</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">..and fold the exposed ends upwards a little, so that the pastry will puff-open better.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Bake in a hot oven, at 180ยฐC, for 20-25 minutes, until they are puffed-up and golden brown like this- see? I told you it was crazy-easy to do!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">But, you know... who really needs much more than this? </span><i class="_4-k1 img sp_fM-mz8spZ1b sx_7f72ac" style="background-image: url(https://static.xx.fbcdn.net/rsrc.php/v2/yx/r/pimRBh7B6ER.png); background-position: 0px -442px; background-repeat: no-repeat no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">wink emoticon</u></i></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-9097857698555838412016-02-20T15:48:00.000-08:002016-02-20T15:48:44.646-08:00Sicilian Soulfood Supper<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pani Bagnatu ca Cicoria e Patata Rustuta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bread, Soaked in Chicory & Potato Broth & Baked in the Oven</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">This is one of those dishes, that if you don't actually try it for yourself, you will never even begin to know how incredibly tasty and good it truly is. </span><br /><br /><span style="background-color: white;">You have heard the phrase "cucina povera" used many times before, I should imagine- or "poor peoples food", as it translates from the Italian. And that is exactly what this is- peasant food. And by gawd does it make for a good meal on a cold Winter's evening!!!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">This is my version of what would basically have been old, hard, stale bread that would be soaked in a vegetable broth, in the old days. Hey- when you have nothing else- you are happy to have anything at all! But then, what you DO have in Southern Italy, no matter how poor you are- is incredible olive oil... and aaaah! THAT is what makes this so special! But of course, I added a little tiny tweak or two of my own to make things a little bit better still...</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">So- what do we have here? Why- we have the ingredients for 2 great portions of this lovely dish! For 2 portions, you will need just 1 small onion, 1 small potato, 1 small bunch of chicory or dandelion greens (although I guess any leafy green you may prefer would work fine), salt, pepper, fennel seeds and good extra virgin olive oil.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Normally, the simple broth of the greens would be enhanced by adding a little onion for sweetness and potato for body, then the bread would either be added and stirred-in, or laid in the plate and the broth poured on top. </span><br /><br /><span style="background-color: white;">I decided to give the potato and onion a good fry with some fennel seed to give them more flavor, to make the greens easier to digest and to make for a more complex flavor... and decided top pop the whole thing into the oven, to crisp up the bread on top, whilst leaving it soft and unctuous down below... just little tweaks... but they made all the difference!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">So, as I just mentioned- the first step is to finely dice</span><span style="background-color: white;"> </span><span style="background-color: white;">the potato and onion and to fry them in olive oil, with a good pinch of fennel seeds and plenty of pepper until they start to become brown- or as you can see- until the saucepan begins to turn brown at the bottom- haha! </span><br /><br /><span style="background-color: white;">Seriously- that is all good and you do want that to happen, because that is what will make the broth so delicious!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Deglaze the saucepan with plenty of boiling water and stir until all of that good flavor comes up from the base and you have a lovely, rich, sweet fennel and onion scented stock.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add a good pinch of salt for seasoning and then add the chicory, which you should chop down into bite-sized pieces. Reduce the heat to a simmer, put on the lid and allow to steam for the following 10 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">10-15 minutes later, the greens will have wilted down and you can add a little more water if necessary... otherwise- it is time to turn on the grill in your oven and get ready to finish off the job!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Then add the bread- I had these handy little rolls in my case and spoon the potatoes and onions over the top. Finish off with the broth- enough to soak the rolls, sprinkle with salt and pepper and drizzle generously with olive oil.</span><br /><br /><span style="background-color: white;">Pop into the oven, set to the highest setting, for 10-15 minutes, until the greens are piping hot again and bread has become golden around the edges on top.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Crispy and golden and delicious with the flavor of that good oil! Yum, yum, yum!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Like I said- you need to try it to understand the magic-but it is magical indeed, how much lovely flavor can be created from so few ingredients... So try it out and enjoy!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-82128255898293995572016-02-19T15:13:00.000-08:002016-02-19T15:13:01.641-08:00A Turkish Delight!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Bulgur Tuco con Verdure & Uva Passa al Baharat</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turkish Bulgur with Baharat Spiced Vegetables & Raisins</span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">Well, well, well- what have we here? I'll be gosh-darned, if it isn't another of my 30 minute "meals out of thin air" all over again!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /><span style="background-color: white;">Improvised from the last remainders in my fridge, a scoop from my jar of Turkish bulgur (that great stuff with the little, toasted bits of noodles in it!) and a little spice and raisins- and here was a great, tasty, hot meal in next to no time with next to no effort!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">With a turkish, sweet pointy pepper and a small bulb of fennel to work with as the main ingredients for the dish I was about to dream up- of course it was going to need a little help to make it delicious. But not much! It was just a matter of deciding what!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">So here we have it- the full line-up! 1 teacup of bulgur, 1 small bulb of fennel, 1 medium sweet pepper, 1 small onion, 1 small carrot, 1 small stalk of celery, 1 tablespoon of raisins, 1 tablespoon of Bharat spice, a little fresh parsley, salt, pepper and olive oil. A little bit of this and a little bit of that! But a whole lot of flavor and fun!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Tasty and spicy, but a mild and aromatic spice and not a fiercely hot kind of dish- this is one to please the whole family! </span><br /><br /><span style="background-color: white;">The only thing is... this was enough for 2 servings to make 1 Saucy Chef happy- and not enough for a whole family! So, if you want to do that- you will have to do the math and scale-up those ingredients! But somehow I think you will be able to manage to do that... hehe!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Begin by cutting the vegetables into bite-sized pieces and frying them in a little olive oil, until the onion, the fennel and the celery become translucent, then add the Bharat, season with salt and pepper and fry together until everything is nicely coated.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And as soon as the spices begin to toast slightly- grab that bulgur and your kettle with some hot water and prepare to turn a few vegetables into a lovely meal!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add plenty of boiling water into the frying pan, add the bulgur, stir it in well and then reduce the heat to a simmer. Add more water, until the bulgur and vegetables are slightly submerged, then put on the lid and allow to simmer for 10 minutes or so.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12744235_1730464727186124_4534439256183127013_n.jpg?oh=45908e47045e1bb21b4efcc4fea9d4d2&oe=572AFFB3" style="height: 707px; width: 530px;" /></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add a generous sprinkle of roughly chopped parsley and a handful of raisins, then return the lid and let it sit for 5 minutes more.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xlf1/v/t1.0-9/12734214_1730464743852789_5821337505283816955_n.jpg?oh=6ada4824b60bb80cb76f0c3321883109&oe=572CED26" style="height: 707px; width: 530px;" /></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And there you have it- a dish packed with flavor and color, that will not have you sweating and working hard after a long day- which already is going to make you happy!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Serve with a generous sprinkle of those really young fennel greens and enjoy whilst it is still steaming hot!</span></span></div>
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<a href="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12742074_1730464793852784_9088109380711664729_n.jpg?oh=faa65a371d216240c4777df83eb5086d&oe=576765BE" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12742074_1730464793852784_9088109380711664729_n.jpg?oh=faa65a371d216240c4777df83eb5086d&oe=576765BE" style="height: 707px; width: 530px;" /></span></a></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">This is a mild, sweet and fruity dish- perfumed with a gentle hint of spice and light and healthy as can be! And you all know how much I love that! I think maybe you all do too!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-64421794788968014502016-02-19T00:54:00.001-08:002016-02-19T00:54:26.194-08:00Snack-Time Thin-Spiration<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Piadine con Ricotta, Uova, Pomodorini, Olive & Capperi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Piadine (or Tortillas) with Ricotta, Egg, Cherry Tomatoes, Olives & Capers</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="true" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xtp1/v/t1.0-9/12715815_1730165790549351_8470730216739146052_n.jpg?oh=1960ba9beef30e18849d560496c8d7d9&oe=57285012&__gda__=1461920564_7736f7351811ddbd0a59ed7f295cef81" style="height: 761px; width: 571px;" /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">The
day was a rough one, I was hungry- I was tired... and I wanted to have
something tasty and good... and I wanted it to be quick and easy to
make... no problem!<br /> <br /> Using a lot less ingredients than you would
think, I soon had something hot and delicious, seemingly out of thin
air! Actually, they cam out of the oven- but let me tell you what I did
before I put them in there, so that you can make them too!</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xtp1/v/t1.0-9/12742389_1730165797216017_7490203390206912002_n.jpg?oh=d0983fca8be255e8a57a4abb1c873dcb&oe=576B323F&__gda__=1466855705_6da42e82ada95452d1700522a217d3e6" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">Tortillas,
or piadine, their Italian cousins, are always good to have around the
house- you can always magic some kind of snack with them and it
definitely doesn't have to be Mexican, filled with gresy ingredients and
bursting with cheese- which is fine if you like that sort of thing, but
you can also do something... different</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"> </span><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xtl1/v/t1.0-9/12742172_1730165793882684_7638129212190034466_n.jpg?oh=5595ae76fc102ee81415a7efa623f107&oe=5766ABD8&__gda__=1466132971_5420ae1fb9681a6a0510d0c5733ad392" style="height: 761px; width: 571px;" /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">For
3 piadine, I needed just 1 egg, 2-3 tablespoons of fresh ricotta, a
handful each of olives and cherry tomatoes, 1 small onion (smaller than
the egg as you can see!!!), a couple of tablespoons of capers, fresh
parsley and thyme, salt, pepper and nutmeg.</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpl1/v/t1.0-9/12705586_1730165833882680_5158249351685191538_n.jpg?oh=ad222bc849d075ceff25d46068dcc95e&oe=57632CE0&__gda__=1466926916_53b63529ba0cd36a8372cc7b047532bb" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">It's
a light but flavorful topping and at the same time, the flavors go
together so well that it really delicious and satisfying. Again, as so
often, I am going to claim that so often- less is more!</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xft1/v/t1.0-9/12705484_1730165827216014_111032977039291916_n.jpg?oh=26a7b4642389ecd453a54841d6e4d4e7&oe=576F5EF3&__gda__=1465384825_248b6e4ae977658bda8cae0c869b71e0" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">For the topping, simply mix together the ricotta, egg, finely chopped parsley and add plenty of nutmeg and a pinch of salt.</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpl1/v/t1.0-9/12742704_1730165840549346_6723109939584865986_n.jpg?oh=fdd09148da269442b61de19b414efc5b&oe=576C8AC6&__gda__=1462520930_81ac8dda55f754b9f18709149766e916" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">Stir
together, but do not mix too thoroughly, so that you have a mix of each
ingredient but so that you distinctively taste each flavor and
consistency when the piadina bakes.</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xtl1/v/t1.0-9/12728887_1730165873882676_1727257460805701996_n.jpg?oh=ec4b95bbe689d1d79f27922e7bc7858e&oe=576FF243&__gda__=1466420592_a510f9c9ce7d2ffe8efcf28763b248ea" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">Spread
generously, but not exaggeratedly so, as the piadine will otherwise
become soggy- and also because you want the egg in the topping to cook
quickly.</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xtl1/v/t1.0-9/12733413_1730165887216008_470353083134888873_n.jpg?oh=ea6fc1f33d8aad6663e82c4a9956ebe9&oe=572A1575&__gda__=1465936072_68a6ed2679b0ae7719c1d31faece2114" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">Add
the other ingredients evenly on top- and cut those onions and tomatoes
as thinly as you possibly can- as with the creamy topping, you want them
to cook quickly as they will only be in the oven, under the broiler,
for 5 minutes or so. Add plenty of pepper, pop them into your hot oven
and give them a blast!</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xlf1/v/t1.0-9/12743605_1730165890549341_106087622904926701_n.jpg?oh=70c042ff7ca37c427e34875dc1acd73f&oe=572C7192&__gda__=1466449901_4150786efa9651f889f90ed325180af6" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">They
are soon fnished and golden and crispy as can be- and need only a good
sprinkle of fresh thyme to bring the flavor of the tomatoes to life...
and then you can cut them up, dig-in and enjoy!</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xtl1/v/t1.0-9/12733413_1730165927216004_4866959948803943242_n.jpg?oh=0a6bd28e05584157aebfd84e21696da7&oe=575B7B18&__gda__=1465814059_9afc03bdc994b7b33f8f83b531e698f5" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">You can slice them up, and eat them so- but usually I tend to fold them over when I eat them...</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xtl1/v/t1.0-9/12729289_1730165933882670_1805371566131116782_n.jpg?oh=71b3132fffbe26484f068f4c5846e0bc&oe=5759DD10&__gda__=1462130979_c7d17ad6c748b9f9472e3a94ad0a2be8" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">...which
is why I folded the other two over and baked them from each side! You
can prepare yours whichever way you prefer- but of course this way they
are much crispier!</span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/11230032_1730165940549336_7449015284100346498_n.jpg?oh=7ced7396373330ca4bd4c86b166c17ad&oe=575964F9&__gda__=1466129094_cc131957437a0e7685c228e45dbbe77e" style="height: 761px; width: 571px;" /></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">So,
even if they are not so decorative- they still taste fantastic! And
well worth giving a try when you want a nice snack in less than 15
minutes... word!</span></span>DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-9838134740451990132016-02-17T15:09:00.000-08:002016-02-17T15:09:10.273-08:00Simply Faster Pasta!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pasta, Peperone & Pomodorini</span></div>
<div style="color: #141823; display: inline; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;">Pasta with Sweet Pepper & Cherry Tomatoes</span></div>
<div>
<div style="color: #141823; display: inline; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
<div style="text-align: center;">
<div style="color: #141823; display: inline; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12745551_1729792307253366_7824118022255263361_n.jpg?oh=5b9bb92524187380b9be89d4b8852c6c&oe=5771B794" style="height: 745px; width: 559px;" /></span></div>
</div>
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<div style="color: #141823; display: inline; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<div style="color: #141823; display: inline; margin-top: 6px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">You can't go far wrong with a nice plate of pasta to end a hard day at work- but you CAN go to way too much trouble preparing it!</span><br /><br /><span style="background-color: white;">Yes, of course, I know you all know that you can do a simple "aglio e olio" or "cacio e pepe"- and I know they are both great dishes- but you can also do this!</span></span></div>
</div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">There is no need to make complicated or time-consuming sauces, no need to make anything heavy or unhealthy- you can keep things very, very simple and still make something wonderful... as you can see right here!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">For this so-beautiful and delicious pasta dish you will need, for 1-2 servings, 1 sweet red pepper, 1 onion, 5-6 cherry tomatoes, fresh parsley, salt, pepper and olive oil. Oh, and a pinch of sugar! And cheese for grating- Parmesan, Grana Padano, Pecorino, salted Ricotta- whatever you prefer. But otherwise my friends- it was as simple as that!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">This is not a tomato sauce- the cherry tomatoes are there mostly to add a little juiciness to the pepper- which is the star of the show. The flavor is based on that of a simple "peperonata", a dish consisting of nothing but fried peppers with a sprinkle of toasted breadcrumbs and parsley at the end. It's the sweetness of the peppers which is so nice and I didn't want to spoil that by adding other, dominant flavors... and so- I didn't!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Start boiling your pasta water and at the same time, start frying the pepper, onion and parsley stalks, finely chopped, in just a little olive oil. 3-4 minutes should do the trick, until the onion is translucent and just beginning to brown.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Next, pop your pasta in the saucepan and add your cherry tomatoes to the frying pan! Give them each 4-5 minutes of cooking and stirring. Season the pasta water of course and also the tomato, peppers and onion. Once the tomatoes have begun to disintegrate, add a good pinch of sugar- this will heighten the sweetness of the pepper and the tomatoes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add the pasta into the frying pan after just 4-5 minutes or so along with plenty of the water it has cooked in and continue cooking and stirring together for the next 5 minutes or so, adding a little more water every now and then as necessary.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Serve with a drizzle of olive oil, a sprinkle of finely chopped parsley- and spoon all of that diced pepper and tomato goodness on top... grate with cheese , grind with pepper... and serve immediately!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Stir everything through, mix everything well... and enjoy this sweet and delicious dish which was almost easier to make than it would have been to heat-up a store bought sauce... heavens forbid!</span><br /><br /><span style="background-color: white;">And why would you want to do such a thing, when making something fresh can be so quick and easy?!?</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Grab a spoon, grab a fork- and prepare your taste buds for a fun time!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-8651516714903222032016-02-16T15:16:00.001-08:002016-02-16T15:16:45.085-08:00Sardinian Suppertime!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Fregola Sarda con Carciofini, Pancetta & Zenzero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sardinian Fregola with Baby Artichokes, Bacon & Ginger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Well, it seems, according to one of my Facebook colleagues, that Fregola is all the go at the moment here in Germany... who knew? Not me in any case! I just made it because it is a cool thing to eat- trendy or not! How could I even know what is trendy in restaurants at the moment anyway... everybody KNOWS that I eat in every night... my pictures on here are proof of the fact too!</span><br /><br /><span style="background-color: white;">But I digress... this evenings supper was indeed fregola, combined with baby artichokes, bacon and ginger- simple but exquisite! Oh... and so "hip" right now- haha!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">If indeed, this IS all the go, it is probably for the simple reason that it is inexpensive, basic stuff, that can be flavored in any number of ways. It is very similar to Israeli couscous or barley to prepare... and this evenings preparation was a kind of cross between those 2 things... but with one singular result. And that is- that it was delicious!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">For 2 good servings I needed 1 teacupful of fregola, 1 small onion, a little fresh ginger, a handful of finely diced bacon, 6 baby artichokes, fresh rosemary and parsley, salt, pepper, chili flakes and a little chicken stock to taste.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Chewier than risotto or risoni, fregola has a consistency that can be compared to pearl barley- and as will all 3 of those things, it is perfect at taking on plenty of flavors in the broth that it cooks in- which made it perfect to add to these lovely baby artichokes!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I began by trimming away the outer leaves of the artichokes, chopping off the top third of the leaves and then cutting them into quarters. I steamed them in just a little water, along with about 1 1/2 " of fresh ginger, relatively finely chopped, until all of said water had evaporated away/cooked into the artichokes- for around 5-6 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">In the meantime, I finely chopped the bacon, onion, rosemary and the stalks of the parsley- and then when the pan was dry again, I added them and gave everything a good stir-fry together for 3-4 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">As soon as the bacon and onion began to brown, I deglazed the frying pan with enough boiling water to cover the base and then let that simmer for 2-3 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Next came the fregola, which soon soaked up all of the juices.</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">The next step, was to add enough boiling water to well cover the artichokes and to simmer everything together for the next 9-10 minutes or so, stirring occasionally. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /><span style="background-color: white;">After around 10 minutes, all of that water had been absorbed and the fregola had almost doubled in size. At this point, I tasted the broth to see if it need more seasoning, and as it did, I added just a teaspoon or so of chicken stock granules (ok- I admit it- I did!)- which I preferred rather than simply adding salt- but I will leave that up to you! In any case... I then added the same amount of water again- and let it simmer for a further 10 minutes! Yes- it does take time to cook!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">But, after 25 minutes or so of cooking, finally both the artichokes and the fregola were perfect to be finished with a good sprinkle of chili flakes or pepper, plenty of parsley and a nice drizzle of olive oil. And then... to the table!</span></span></div>
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<span style="background-color: white;"><span style="color: #141823; font-family: Trebuchet MS, sans-serif;">And THAT my friends, is what I would call a pretty amazing supper! Oh yes indeed!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">Care to taste a spoonful?</span></span></div>
<a href="http://de.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8644865508549054709%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2Fscontent-frt3-1.xx.fbcdn.net%2Fhphotos-xaf1%2Fv%2Ft1.0-9%2F12646940_1729386377293959_8534652898471412008_n.jpg%3Foh%3D521f5bec9f6014c014f37369b1a96c34%26oe%3D576B191A&xm=h&xv=sa1.37.01&xuid=srH8qACn0PBN&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 87px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a><a href="http://de.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8644865508549054709%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2Fscontent-frt3-1.xx.fbcdn.net%2Fhphotos-xaf1%2Fv%2Ft1.0-9%2F12646940_1729386377293959_8534652898471412008_n.jpg%3Foh%3D521f5bec9f6014c014f37369b1a96c34%26oe%3D576B191A&xm=h&xv=sa1.37.01&xuid=srH8qACn0PBN&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 87px; opacity: 0.85; position: absolute; top: 90px; width: 40px; z-index: 8675309;"></a>DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-18157616074719957492016-02-15T15:13:00.000-08:002016-02-15T15:13:15.135-08:00Sicilian Sweet 'n' Sour!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cardi & Peperone in Agrodolce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sweet & Sour Cardoons & Peppers</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">You didn't really expect me to be able to walk past a bunch of cardoons without buying them, this Saturday without me buying them, did you? Hey! I may have been born in England- but I am 100% Sicilian when it comes to food!</span><br /><br /><span style="background-color: white;">So let me share with you my new favorite way to prepare them! Easy, delicious, healthy and a perfect addition to any antipasti spread! You might just love them! </span><i class="_4-k1 img sp_fM-mz8spZ1b sx_7f72ac" style="background-image: url(https://static.xx.fbcdn.net/rsrc.php/v2/yx/r/pimRBh7B6ER.png); background-position: 0px -442px; background-repeat: no-repeat no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">wink emoticon</u><u style="left: -999999px; position: absolute;"><br /></u><u style="left: -999999px; position: absolute;"><br /></u></i></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">In case you are not familiar with them, cardoons are relatives of artichokes... which you all know, right? They are both members of the thistle family- the difference being, the artichokes produce those big, beautiful blossoms- and cardoons don't!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /><span style="background-color: white;">But- on the positive side, once those stalks are peeled and boiled... you get to eat the whole lot- not just nibble on the leaves like you do with artichokes- so yeah! I love these things!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The ingredients were very simple to prepare this dish- 1 bunch of cardoons, 1 red pointed pepper, a little fresh rosemary, parsley and thyme, salt, pepper, olive oil, red wine vinegar or malt and a teaspoon of honey.</span></div>
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<a href="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xtl1/v/t1.0-9/12744578_1728967660669164_4333077520495917589_n.jpg?oh=cc2cadf7873930b2ca8cdec33b88b45e&oe=5764A66B" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xtl1/v/t1.0-9/12744578_1728967660669164_4333077520495917589_n.jpg?oh=cc2cadf7873930b2ca8cdec33b88b45e&oe=5764A66B" style="height: 768px; width: 576px;" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I guess my favorite way to eat cardoons is STILL fried in an egg and flour batter by my mamma- but she is miles away in Sicily! Boo-hoo!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Actually, the other way they are enjoyed in Italy, is doused with vinegar, with maybe a sprinkle or oregano- which is also delicious... but of course I can do better than that!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Step one is to peel the cardoons of the tough, fibrous, outer-layer of skin, much in the same way as you would celery, except you need to go that little bit deeper with the cardoons, otherwise those fibers really are inedible.</span><br /><br /><span style="background-color: white;">Cut them into bite-sized chunks- I split my stalks in half lengthways before doing so and then boil them in salted water for a good 45 minutes at least, until tender. </span><br /><br /><span style="background-color: white;">Yes, they ARE a pain to peel, they do take a long time to cook- but they ARE worth the effort!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Whilst the cardoons drain and cool off, fry the diced red pepper together with plenty of rosemary and thyme in olive oil, until it becomes lovely and aromatic with the flavor of the herbs, for 2-3 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add the cardoons and plenty of pepper and stir-fry together with the peppers for a further 3-4 minutes until they begin to turn golden.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Deglaze with a good splash of strong vinegar and stir until well coated- stand back as that steam will clear your sinuses if you're not careful- hehe!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">Enjoy as any other antipasti, maybe with a little bread, along with olives, cheese or cold cuts and get that wonderful Italian dinner off to a fine start!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">There are probably so many vegetables out there that you are not enjoying... and should be! So get out there, find some- and do it!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Boneless Pork Cutlets with Blood Orange, Marsala & Capers with Mint & Lemon "Monks Beard"</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">I don't often prepare meat dishes, it's true... and that is not because I don't like meat- it is just because there are so many other things to eat THAN meat- lol! But, having said that, when I do prepare meat dishes- I like to celebrate the fact, even if they are simple cuts of meat... and do something a little different. </span><br /><br /><span style="background-color: white;">This evening, I decided to try the combination of blood orange, Marsala and capers to create my own unique dish. Using these most typical of Sicilian ingredients and a couple of aromatic herbs- a new favorite way to serve a couple of humble pork cutlets was born!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">The other, wonderful ingredient I used this evening was "Monks Beard", or "Agretti" as they are sometimes called. Usually unaffordable, these were at the market hall, ahead of season, reasonably priced and just waiting to be turned into something delicious... and so I did!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">This is another of those dishes where precise measures are not necessary- it is all about the method and the ingredients involved. So let me put it this way... you will need: pork cutlets and Monks Beard (of course), then, 1-2 servings, 1 lemon, 1 blood orange, approx. 1 tablespoon of capers, fresh rosemary, mint and thyme, Marsala wine, salt, pepper and olive oil and a tablespoon or two of flour to thicken the sauce.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">The result is fruity of course, pungent from the Marsala and the capers and also rich with the slightly salty monks beard which is prepared with lemon and mint... a lot of flavors and a lot of richness here!</span><br /><br /><span style="background-color: white;">This would make a perfect "secondo" as a part of an Italian menu... just make sure to have a pasta dish worthy of this as a follow up!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">The monks beard does take a LOT of rinsing- I suggest to cut away the root ends generously before you even begin- there is going to be a lot of dirt in there!</span><br /><br /><span style="background-color: white;">Once the greens are clean, simply fry them in a good dash of olive oil, directly with some finely shredded or grated lemon zest and plenty of finely chopped mint.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">They are naturally salty, so all you will need to add is pepper, along with, for one panful as you can see here, the juice of half a lemon. Add a pinch of sugar if you prefer to not have your greens too tangy (to balance out the lemon juice) and toss through a few times, then set aside nice and warm whilst you prepare the pork.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Sprinkle the pork generously with flour before you begin frying and add plenty of orange zest, rosemary, thyme and pepper. Fry at a high temperature for 1-2 minutes before turning.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Deglaze the pan with a shot glass of Marsala, turn over the cutlets, add more flour, zest and herbs and continue cooking on a high setting. Add the juice of the blood orange and a good pinch of salt at this point.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Now reduce the heat and check the sauce- you will be adding a little water and flour next, to make up more volume, so make sure there is plenty of Marsala and orange favor.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Stir together a little water and flour in the usual way and add to the juices- allow to simmer for a good 4-5 minutes and turn over the cutlets half way, until the sauce thickens nicely and the meat soaks up all of the good flavors... and then you are ready to serve!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add the capers right at the end, along with a little extra zest and pepper- and enjoy!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">Mmmm- I'd say this picture speaks for itself!</span></span></div>
DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-16320539322980048762016-02-14T15:37:00.000-08:002016-02-14T15:37:13.221-08:00Jammy Pancakes!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Fritelle Dolce di Ricotta Fresca, Confettura di Lampone & Vaniglia con Pistacchi & Ricotta Fresca</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Raspberry Jam, Ricotta & Vanilla Pancakes with Fresh Ricotta & Pistachios</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Valentines Day- and I don't have a sweetheart to share my pancakes with- oh boo-hoo! Except... I just made my pancakes WITH a sweet heart- so, what of it? Future sweethearts will have to make their own if they want to taste them- huh!</span><br /><br /><span style="background-color: white;">Seriously though, I tried a little experiment today, which, admittedly didn't turn out the way I WANTED it to... but was still delicious enough that I will do it again! Maybe you will too </span><i class="_4-k1 img sp_fM-mz8spZ1b sx_7f72ac" style="background-image: url(https://static.xx.fbcdn.net/rsrc.php/v2/yx/r/pimRBh7B6ER.png); background-position: 0px -442px; background-repeat: no-repeat no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">wink emoticon</u></i><span style="background-color: white;"> ...</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">So, for 3 lovely pancakes, you will need 1 egg, 3 tablespoons of ricotta, 2 tablespoons of flour, 1/2 teaspoon of baking powder, a little vanilla, 2 tablespoons of jam (any), butter for frying and chopped pistachios or any other kind of chopped nuts to sprinkle on top.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And, in all honesty... I still think they looked pretty damned delicious anyway... and the flavor? Well... whadda you think?</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">So- into a bowl it all went- the egg, 1 tablespoon of ricotta, 2 tablespoons of flour, the baking powder, jam and a little vanilla... and it all simply got whisked-together, as un-fussy as you like!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I only added 1 tablespoon of ricotta at first, in order to check the consistency- you can always add more if necessary, but you can't take it away, right? And yes... at this point it was indeed pink! Sigh!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I decided to try to be clever and use this tiny pan today... but, nah- it's really not worth the extra hassle- hehe! In any case, fry in sufficient butter until bubbles begin to form in the batter- you know how!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Then flip and fry for 1-2 minutes more from the other side... and you're done!</span></span></div>
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<span style="background-color: white;"><span style="color: #141823; font-family: Trebuchet MS, sans-serif;">You could always serve them with a dusting of powdered sugar- especially if you don#t like the darkness... but frankly, they were sweet enough as they were for me, and so I added the remaining ricotta on top instead... and those lovely, emerald green pistachios!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com1tag:blogger.com,1999:blog-8644865508549054709.post-26799616964816256032016-02-13T15:24:00.000-08:002016-02-13T15:24:03.899-08:00Bite The Blossom!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sfogliatine Salati con Fiori di Zucca, Mozzarella, Acciughe, Pomodorini, Mozzarella & Menta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Little Puff-pastries with Zucchini Blossoms, Mozzarella, Anchovies, Cherry Tomatoes, Mozzarella & Mint</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Zucchini Blossoms! Always irresistible to me when I see them at the market hall! I buy them, instinctively... and around half hour later, every single time... I desperately start asking myself just what I am going to do with them!</span><br /><br /><span style="background-color: white;">The most common preparation of course is filling them with mozzarella and anchovy and deep-frying them in an egg and flour batter... so simple and so good!</span><br /><br /><span style="background-color: white;">But- you know you're not going to catch me doing that in my little kitchen... I am more likely to do something like this instead!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">With just 2-3 bites per blossom, I promise you, you will have such a rich, complex and wonderful explosion of flavor to relish... that you will be taking 2-3 more before you know it! These are seriously good appetizers, folks!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">To make 12 little pastries, I needed just 2/3rds of a roll of puff pastry, 12 zucchini blossoms, 2-3 anchovies, 6 cherry tomatoes, 1 ball of Mozzarella, 1 egg, fresh mint and parsley, 1 tablespoon of bread crumbs, a little milk, salt, pepper and nutmeg.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Zucchini, mint, mozzarella, anchovy, egg, tomato, nutmeg... oh boy! These are dainty little bites with an incredible amount of flavor... you're going to love them!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Cut your mozzarella up into a chunky dice, cut the cherry tomatoes simply in half and finely chop up those herbs... and in the meantime... turn on the oven to get it hot, hot, hot!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Carefully open the blossoms, snap out and discard the stamen inside, then pop in a half of a cherry tomato and a small piece of anchovy into each one.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">In a bowl, stir together the egg, with a splash of milk, 1 tablespoon of bread crumbs, the finely chopped herbs and the remaining mozzarella, after setting 12 chunks aside to fill the blossoms with. Chop this little left-over of mozzarella into a small dice and add it into the mix. Add a pinch of salt and plenty of pepper and nutmeg and simply stir with a fork.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Using a cookie cutter of 4" or so, cut the puff pastry into circles and lay these out in the base of a muffin tray. Add just a teaspoon or so of the egg/mozzarella/herb mix to each one- seriously, no more than that or it will simply boil over and your pastries will be ruined.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Pop a chunk of mozzarella into each blossom to cover the tomato and anchovy, twist shut and press down gently and then set one of the blossoms onto each base. </span><br /><br /><span style="background-color: white;">brush very lightly with olive oil, to prevent the blossoms from dehydrating and burning too quickly in the oven, and bake at 180ยฐC for between 20-30 minutes, until golden brown and deliciously aromatic!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Serve lukewarm or cold... or if you can't wait- piping hot! Only- if you do... be careful of that hot mozzarella and hot tomato!!!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">Yes, they are small... but just take a look at all of that goodness you will be enjoying in each bite! And by all means DO enjoy!</span></span></div>
<a href="http://de.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8644865508549054709%23editor&media=https%3A%2F%2Fscontent-frt3-1.xx.fbcdn.net%2Fhphotos-xtp1%2Fv%2Ft1.0-9%2F12745772_1728299774069286_8608671912237492509_n.jpg%3Foh%3Dfc8c1ebbbb1a0f1c3d1dec4cf44afba3%26oe%3D5726AE73&xm=h&xv=sa1.37.01&xuid=RPTGQDbE4_C9&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 53px; opacity: 0.85; position: absolute; top: 9211px; width: 40px; z-index: 8675309;"></a><a href="http://de.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8644865508549054709%23editor&media=https%3A%2F%2Fscontent-frt3-1.xx.fbcdn.net%2Fhphotos-xtp1%2Fv%2Ft1.0-9%2F12745772_1728299774069286_8608671912237492509_n.jpg%3Foh%3Dfc8c1ebbbb1a0f1c3d1dec4cf44afba3%26oe%3D5726AE73&xm=h&xv=sa1.37.01&xuid=RPTGQDbE4_C9&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 53px; opacity: 0.85; position: absolute; top: 9211px; width: 40px; z-index: 8675309;"></a>DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-23986128978912820702016-02-12T16:26:00.003-08:002016-02-12T16:26:49.117-08:00Simply Sensational Spaghetti!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Spaghetti con Salami di Cinghiale, Curcuma, Rosmarino & Zenzero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Pasta dishes- the good ones- are always simple and always rely on just a few good flavors and ingredients to create all the magic. </span><br /><br /><span style="background-color: white;">This evening, I had the last of a wonderful wild boar salami, which I combined with rosemary, ginger and turmeric to make a simple, but flavorful spaghetti dish- ready in less than 20 minutes- so different and so good!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">It takes so little effort and so few ingredients to make wonderful pasta dishes- they can be simple tomato sauces, light dressings or sautรฉed- but need never cause you any difficulties in the kitchen! I suppose that is one of the many reasons that pasta is one of the most popular foods in the world!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-frt3-1.xx.fbcdn.net/hphotos-xlf1/v/t1.0-9/12744416_1727952104104053_5059368287181695573_n.jpg?oh=b18e0b2c0c35644d1748ab58604f5650&oe=5724015B" style="height: 708px; width: 531px;" /></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption"><span style="font-family: Trebuchet MS, sans-serif;">Tonight, I just made myself one single portion of spaghetti- but what a treat it was! To make it, I needed my spaghetti of course and otherwise: about 2-3" of salami, 1 small onion, 1 sprig of rosemary, 1 level teaspoon of turmeric, a little fresh ginger, a little salt and pepper... and that was all!</span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">It is hard for a lot of people to imagine how easy it is to prepare a succulent and tasty pasta dish- it doesn't take loads of olive oil or garlic, there isn't only one way to prepare it and you CAN do just about anything you like... but there is one great method of getting lots of flavor into your pasta and making it work great every time... and that is MY way </span><span style="background-color: white; white-space: nowrap;">:-)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">This was a really quick dish to prepare- and to do so I chopped up my salami, onion, ginger and rosemary nice and finely whilst the water was boiling for my spaghetti... and as soon as I popped my spaghetti in to boil, I began to fry the other ingredients in no additional fat other than the salami's own, until the onion became golden and the salami became crunchy- 2-3 minutes.</span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span style="font-family: Trebuchet MS, sans-serif;">I then added the turmeric and stirred it in with the other ingredients to give it a chance to start cooking- and to develop a lovely rich aroma.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">By the time the spaghetti had boiled for around 5-6 minutes, the salami, ginger, turmeric, rosemary and onion had all developed a wonderful rich aroma- more than enough great flavors to transform a simple plate of spaghetti into something out of this world!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">I added the spaghetti and plenty of the water it had boiled in, to my other ingredients and continued cooking them together in the frying pan. </span><br /><br /><span style="background-color: white;">And basically, I just kept on boiling until all of the water had been absorbed by the spaghetti and developed into a silky smooth and flavor-packed coating... delicious! This took a further 3-4 minutes on a high flame, stirring constantly so that the noodles cook through nicely and evenly.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Serve up the pasta, spoon what remains in the pan over the top, grind generously with pepper- and enjoy! </span><br /><br /><span style="background-color: white;">I purposely did not add cheese to this dish as I wanted to concentrate on the flavor of the salami, ginger and rosemary- but of course, you can feel free to grate yours generously if you so prefer!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">But however you decide to enjoy it... you WILL enjoy it! Word!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">It doesn't get any better than this!</span></span></div>
DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com2tag:blogger.com,1999:blog-8644865508549054709.post-63827622018780598182016-02-10T15:33:00.003-08:002016-02-10T15:33:57.644-08:00Yes You Pan!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pizza in Padella con Melanzane, Peperone, Pomodorini & Ricotta Salata</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Frying Pan Pizza with Eggplant, Pepper, Cherry Tomatoes & Salted Ricotta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Another pizza in the frying pan from yours truly! And you can hate me if you will- but these quick-fixes after a long day at work sure make sense for a singleton such as I!</span><br /><br /><span style="background-color: white;">Sure- the dough came from the supermarket- but the rest I put together myself and I promise you- it was better than any carry out you can get here in Frankfurt and that's for sure!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I love eggplant- probably more than I love pizza to be honest- haha! So I wanted to try a different way of getting lots of eggplant flavor onto my pizza topping, without having big slices that are either too greasy as they sometimes are at the pizzerias, because they are fried, or too rubbery, which also often happens... and so... I did THIS instead!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">For one gorgeous pizza, I needed a roll of dough, of course, 1 medium eggplant, 1 mild pointed pepper, 9-10 cherry tomatoes, 1 tablespoon of tomato purรฉe, fresh parsley and basil, salt, pepper, salted ricotta, dried oregano and olive oil.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">This was done from start to finish in less than an hour and wonderfully flavorful with lovely fresh topping- and such a great Sicilian flavor that I am sure you will also love.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">I started off by cutting a few super-thin slices of eggplant and frying them in just a hint of olive oil for 2-3 minutes- I then set these aside to add decoratively on top later. </span><br /><br /><span style="background-color: white;">I also added about 1/2 of the pepper, cut into thin slices and gave that a stir-fry for 3-4 minutes, to get it partly cooked in advance. This too got set to one side to use for the topping later.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I then fried the remaining eggplant and pepper, finely chopped, along with half of the cherry tomatoes cut into quarters and a good pinch of chopped basil and parsley. I seasoned with salt and pepper and fried for 3-4 minutes until the eggplant became soft and began to brown slightly.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Once the eggplant was soft, I added the tomato purรฉe, fried it for 1-2 minutes with the eggplant, then deglazed the frying pan with a splash of water and stirred everything together well.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">I then added more water, little by little, until the tomato purรฉe turned into a sauce and boiled it through for 5-6 minutes at a high heat until it reduced down. </span><br /><br /><span style="background-color: white;">I then set it to one side to cool, turned on the oven to the highest setting to heat up... and rinsed out my frying pan, ready to use again to make my pizza!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I spread out the dough into the pan and then spooned the tomato and eggplant sauce generously on top.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I then added the pepper rings, the remaining tomatoes cut into very thin slices and a generous sprinkle of dried oregano.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Last but not least came a generous grating of salted ricotta, plenty of freshly ground pepper- and then onto the stove top it went for 4-5 minutes, to begin "baking" from below, with direct heat to the base... I always do it this way- it is the best trick ever for pizza at home!</span><br /><br /><span style="background-color: white;">And then, off it went, into a very hot oven, at least 120ยฐC, for 10-15 minutes until gloriously golden brown!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">A little fresh basil right at the end so that it doesn't suffer in the heat of the oven gives a final blast of color and flavor... and then you are ready to slice and serve and enjoy!</span></span></div>
DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-88803511088709708072016-02-09T15:43:00.000-08:002016-02-09T15:43:05.472-08:00Chili and Spice & All Things Nice!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Zuppa di Fagioli Piccante "Chorba"</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spicy "Chorba" Bean Soup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">"Another soup!?!?!", you cry... "Why, yes indeed!", I reply!</span><br /><br /><span style="background-color: white;">There are not many meals that are safer bets on the cold, dark evenings, are there? You know you have a bowl of warming and comforting goodness in a soup, you can rely on it to make you better no matter what... can you tell how much I love my soups?</span><br /><br /><span style="background-color: white;">I especially love them when they are quick and easy to make, when I can whip them up out of basic, everyday ingredients... and when they are a little bit different from the same old thing... I am pretty sure you like the sound of that too!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">I love the "chorba" spice mix I picked up from a local Ethnic market- "chorba" simply being the word for "soup" in most regions and indeed countries in the Orient. So there may be many different blends of spices- just as there are many blends of "curry" in India and Asia- but whatever the blend- spices are good!</span><br /><br /><span style="background-color: white;">This was a mixture of turmeric, ginger, coriander, cinnamon, nutmeg, mace, aniseed, garlic and cumin... doesn't that just sound divine? And of course, it would be even better to grind your own... but hey! It was Wednesday evening after work and I have this stuff already, ok? Haha!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">As well as having 1 tablespoon of chorba spice, I also had 1 green, pointed pepper, 1 carrot, 1 onion, 1 stalk of celery, chili pepper, 1 large can of cannellini beans and some fresh parsley, rosemary and thyme and 5-6 cherry tomatoes... which was all that I needed to make an awesome 2-3 bowls of soup!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Yes it's simple- it's not particularly pretty- but it is satisfying and richly flavorful- just like all good comfort food!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Begin by finely chopping carrot, celery, onion and pepper and frying them together with the herbs and a good pinch of chili in a little olive oil until the onion becomes translucent. This will give the soup a good, solid flavor base.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Next, add the chopped cherry tomatoes and a good tablespoon of the chorba spices- keep on stirring and sweating down the vegetables until the tomatoes become soft.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Next, add the beans and about half the amount of boiling water than will fit into the can- bring the complete soup up to the boil, reduce down to a slow simmer and allow to cook for 10-15 minutes... and that's it!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Serve with a few fresh herbs and chili flakes and enjoy, piping hot and delicious!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">This is what I love... simply good food- no fuss- no nonsense!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-57446857689943069192016-02-08T15:16:00.000-08:002016-02-08T15:16:17.639-08:00Sicilian Blossoms in Winter<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Carciofi Ripieni di Couscous, alla Siciliana</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sicilian Styled Artichokes Stuffed with Couscous</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">There is something so wonderful about artichokes- their unique and almost intoxicating aroma and they are one of a few favorites of mine that really evoke a sense of pride in my Sicilian heritage.</span><br /><br /><span style="background-color: white;">This evening, I decided to create a filling for these 2 lovely examples, using some of the most typical flavors. But rather than using the typical breadcrumb filling that we would commonly use nowadays- I decided to use couscous, to pay tribute to the Arabic influences in Sicilian cooking that I love so much.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">What more wonderful way to begin a Sicilian, or Italian meal? And what more delicious way to enjoy these wonderful, edible blossoms? You know I am not one for dipping my artichokes in any stuff and nonsense- I much prefer to stuff and steam mine... And especially so when they get crisped-up under the broiler at the end!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">My ingredients to prepare 2 medium sized artichokes were: about 1 teacupful of couscous, 2 lemons, approximately 1 tablespoon each of pine nuts, raisins and ground (or finely chopped) sun-dried tomatoes, plenty of mint and parsley, salt, pepper and some good olive oil.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Pine nuts and raisins are a very Arabic addition to many traditional Sicilian meals- and the "capuliato", which is a ground paste of sorts, made from sun-dried tomatoes, is about as purely Sicilian as Sicilian can be! Add mint and lemon into the equation- and they you have them- ALL of the most wonderful flavors of the island, packed into its most glorious of blossoms... Simply divine!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Step one in the preparation is to trim away the tough stalks, then to halve the artichokes and to remove the "choke" from the center- you can do this quite easily using a teaspoon. Once you have done so, squeeze lemon juice over the cut surfaces to prevent them from oxidizing too much.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Next, prepare the filling by simply adding all of the ingredients together- couscous, ground sun-dried tomatoes, pine nuts, raisins, chopped herbs, lemon zests and plenty of pepper.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Spread open the leaves of the artichoke and spoon-in a little of the filling as evenly as you can manage. As you can see, I did not spoon too much inside- remember the couscous will swell to at least twice its size by the time it is cooked, </span><br /><br /><span style="background-color: white;">I then placed them onto a steam rack, popped them into a saucepan with boiling water, squeezed plenty of lemon juice on top, put on the lid and said "good-bye" to them for the next 45 minutes, whilst they steamed away.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">After 45 minutes they were tender, delicious, moist and aromatic with all of those great flavors inside!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Just like this! </span><br /><br /><span style="background-color: white;">I served them with a few slices of lemon for an extra squeeze of juice before enjoying... and then enjoy them I certainly did! And I hope that you do too!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-87757549878296616982016-02-07T15:32:00.000-08:002016-02-07T15:32:04.855-08:00Wild Thing!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Casarecce con Cime di Rapa, Salami di Cinghiale, Pomodorini & Ricotta Salata</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Casarecce with Broccoli Rabe, Wild Boar Salami, Cherry Tomatoes & Salted Ricotta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Making a delicious plateful of pasta is totally simple. You simply add good things to your pasta! No tomfoolery, no rocket-science, no complicated preparations and definitely no need to resort to any store-bought solutions!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Case in point- this beautiful plate of pasta here... I mean- how can you go far wrong with ingredients as delectable as these?</span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Obviously, the stars here are the wild boar salami and the broccoli rabe- but there have to be special prizes for the best supporting actors- the tomatoes, herbs and of course the salted ricotta... because the result was deserving of a food Oscar- I'm tellin' ya!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And you know- it really didn't take much to make this dish at all. 1 small bunch of broccoli rabe- no more than 1 handful of stalks. 1 small onion, 5-6 cherry tomatoes, 2 handfuls of pasta, about 3" of wild boar salami, 1/2 teaspoon of fennel seeds, 1 teaspoon of oregano, salt, pepper and salted ricotta for grating.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">This will take you maybe 15 minutes to prepare- and definitely less than that to enjoy! And you will be making this over and over again after you have tried it one- I bet you, you will!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Begin by starting your pasta boiling and in the meantime, fry the finely chopped onion, salami and fennel seeds together in a dry non-stick pan... the salami has enough fat of it's own, so you have no need for extra oil.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After 1-2 minutes, add the stalks of the broccoli rabe, cut into bite-sized pieces.</span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Fry the stalks for 2-3 minutes before adding the halved cherry tomatoes, along with the oregano and some freshly ground pepper.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">After the tomatoes have fried for 1-2 minutes, add the pasta, along with plenty of the water it has boiled in and the leaves of the broccoli rabe- and continue cooking everything together on the stove top.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Once the water in the pan has been absorbed, the pasta should be perfect and filled with flavor from the salami, the greens, the herbs and the tomatoes... just the way it should be! </span><br /><br /><span style="background-color: white;">And for a final finishing touch... a shower of freshly grated salted ricotta and some freshly ground pepper.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And this my friends- is about as delicious and honest as a plate of pasta prepared in Wintertime can get! Enjoy!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-63875950302098919942016-02-07T15:27:00.000-08:002016-02-07T15:27:02.295-08:00Carnival Cookies!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Chiacchiere al Forno, alla Francesco</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Francesco's Baked "Chiacchiere" or "Carnival Cookies"</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">I love "chiacchiere"- these super simple but oh-so-nice little cookies that are made traditionally during the week of carnival all over Italy... the only thing is- they are usually deep-fried.</span><br /><br /><span style="background-color: white;">And what is the big problem with deep-frying? Well, obviously, the calories involved in the end result... but that's not really a problem for me with things that I only eat once a year... it is just that for a single serving like this, just one plateful- quite frankly- I am loathe to start boiling up loads of oil to make them.</span><br /><br /><span style="background-color: white;">And so... I decided to bake them!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">The thing with chiacchiere is that they should be thin and lighter-than-air and crispy- then have that coating of powdered sugar that makes your tongue tingle! And the typical flavors of citrus zest and sweet marsala have to be there of course... so they are basically pretty easy to make! let me show you how I made mine </span><i class="_4-k1 img sp_fM-mz8spZ1b sx_5371b4" style="background-image: url(https://static.xx.fbcdn.net/rsrc.php/v2/yx/r/pimRBh7B6ER.png); background-position: 0px -340px; background-repeat: no-repeat no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">smile emoticon</u><u style="left: -999999px; position: absolute;"><br /></u><u style="left: -999999px; position: absolute;"><br /></u></i></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">For 1 plateful of chiacchiere (I do live alone!) I needed 125g of flour, 10g of sugar, 10g of butter, 1 egg, the zest of 1 lemon & 1 mandarine, 1 teaspoon baking powder and 1 shot glass of marsala. That was all and was enough for a little test... the only other thing I needed was just over 1 hour in all to prepare and bake them- and some powdered sugar to dust them with when they were finished.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">There is a lot more zest and marsala in my version and less butter proportionally- so, lower fat and higher flavor! Sounded like a good idea to me- and thankfully, the result proved me right!</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">Ok- I messed up the photo, because I bumped against the side of my bowl... but still! Either in a bowl, or on your work surface, create a well in the flour and add the sugar, baking powder and zest. oh- and as always- even though I forgot to mention it earlier- a little pinch of salt.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Next, crack the egg into a bowl and whisk it together with the marsala- no need to fuss- just use a fork and you will be fine.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Now, add the egg mixture and the room-temperature butter and begin to pinch the flour together into a dough, then knead into shape for 3-4 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Once you have your dough together and have gathered up all the flour in the bowl- you are done... and even though you may think that YOU need a rest- it is the dough that needs to rest for a while now!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">No rest for the wicked! Wrap the dough in cling film and pop it into the fridge for 30 minutes. In the meantime, turn on the oven to get it ready and hot... and do your washing up!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Once the dough has rested, dust off your work surface and roll it out nice and thinly- mine was almost as thin as a credit card! (proud!)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Using a crinkle-edged cutter, cut the dough into strips of about 2" wide and make a little cut just in the middle- like so.</span></span></div>
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<span style="background-color: white; color: #141823;"><span style="font-family: Trebuchet MS, sans-serif;">Now, take one end of the dough, thread it through the slit in the middle and lay it out flat on the other side... like so!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Continue until you have used up all of your dough and don't worry! They are not meant to all be identical!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bake at 180-190ยฐC for 15-20 minutes until lightly golden brown, crispy... and soooo aromatic!</span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-8757072237886142712016-02-06T15:22:00.001-08:002016-02-06T15:22:18.275-08:00Marvelous Mushrooms!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Funghi Portobello con Cipolla, Pancetta, Pomodorini, Erbe Aromatiche & Crescione</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Portobello Mushrooms with Bacon & Onions, Cherry Tomatoes, Herbs & Cress</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Today, I had the intention of buying myself a load of mushrooms, but at the end of it all, I finally ended up buying only 2. Oh yes, but they did happen to be big, beautiful, Portobello mushrooms as you can see! </span><br /><br /><span style="background-color: white;">I hadn't had these for AGES- and so it was plain that I absolutely had to take them with me! But what to do with them, what to do?</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">As big as a burger bun and as thick and succulent as a steak- these have to be one of the most satisfying kinds of mushrooms out there! Very delicious and packed with flavor- and so I decided that a simple preparation would be the best- something to emphasize the mushrooms own flavor and enhance it rather than overpower it... and so I did this!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Along with my 2 lovely mushrooms, I needed just 1 small onion, a handful of finely chopped bacon, 4-5 cherry tomatoes, 1 little "tub" of fresh watercress, a little rosemary and thyme, salt, pepper and a little olive oil.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">The result was pretty incredible! Sweet onion, salty bacon, rich herbs and sweet tomatoes... on a bed of peppery watercress- and I mean... who could possibly want more than that for supper!?!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">The first thing I did was to prepare the bacon and onion. I sliced the onion rather thinly and fried it with the bacon, finely chopped rosemary and some plucked thyme, in no added fat, other than the bacons own.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I fried the bacon and onion until they were both beginning to turn golden brown and then deglazed the pan with a splash of water and continued cooking until it had evaporated away... and I repeated this procedure another 2-3 times, until the onion became soft and sweet and tender. And of course- that water allows the flavors of the rosemary and thyme to infuse into the onion much better than if it were to simply fry in oil.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And yet, even though there was no oil added, after 9-10 minutes, the onion was beautifully golden, slightly caramelized and wouldn't you know it? The bacon had become crispy again!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">I then flipped the mushrooms over and added some relatively thinly sliced cherry tomatoes around the outside edge and heaped on some of those lovely, golden onions in the center. </span><div class="_51xa _3-8m _3-90" id="photosTruncatingUIButtonGroup" style="box-shadow: rgba(0, 0, 0, 0.0470588) 0px 1px 1px; display: inline-block; margin-bottom: 4px; margin-right: 8px; margin-top: 4px; vertical-align: middle; white-space: nowrap;">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /><span style="background-color: white;">And then I added a light drizzle of olive oil and popped them into the oven, under the grill, for around 4-5 minutes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Served on a little "nest" of watercress and sprinkled with a little fresh thyme, this was a beautiful and satisfying evening meal! Made to be enjoyed! And so I did!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Good gracious- how can you not simple LOVE this!?!?</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-78453772970635976542016-02-05T16:34:00.001-08:002016-02-05T16:34:36.976-08:00Small, but Perfectly Filled!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Crespelle Ripiene di Ricotta, Gorgonzola, Erbe Aromatiche & Pomodorini</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Little Omelettes with Ricotta, Gorgonzola, Tomato & Herb Filling</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">You can't beat eggs, every now and again- haha! Get it? Of course you can, you always can and when you do, you can always improvise something good. </span><br /><br /><span style="background-color: white;">Like these little pancakes, filled with ricotta cheese, gorgonzola and herbs... use up those leftover in the fridge and make something great at the same time!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">A couple of eggs, my last chunk of gorgonzola, a little fresh ricotta, a bunch of herbs... it doesn't take much to make a simple supper special and delicious!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Ok- 2 eggs, 2 tablespoons of ricotta, about at 3"chunk of gorgonzola, 5-6 cherry tomatoes, 1 small onion, salt, pepper, nutmeg, olive oil, a dash of milk and plenty of parsley, rosemary and thyme. That's all it takes to make 3 awesome little omelette rolls!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And if this doesn't brighten up a dark, Winters evening, like a bright ray of sunshine- then I don't know what will!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Begin by frying the finely chopped onion, together with the finely chopped rosemary and thyme in just a little olive oil until it becomes golden brown.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Dice up the gorgonzola, add it into a bowl with the ricotta and the finely chopped herbs, then stir in the flavored onions and give them a thorough mixing, using a wooden spoon.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Stir until everything comes together nicely... like this!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">The "omelettes" were made by simply whisking together 2 eggs with a splash of milk and seasoning them with a tiny pinch of salt, plenty of cracked black pepper and a good dusting of nutmeg.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Whisk together and then pour out into lightly greased pan and fry into 3 little pancakes.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Now all you need to do is to spread half of each little omelette with the gorgonzola and ricotta cream, top with a few slices of cherry tomato and then roll them shut.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-fra3-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/12631525_1725496791016251_8729941339015628362_n.jpg?oh=7e7f5b98cd76e9d0716bcde7f5b27cc5&oe=573029A6" style="height: 704px; width: 528px;" /></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Spread a last little bit of the cheese on top of each roll, add 3 extra thin slices of tomato and pop under the grill for5-6 minutes, until the omelettes begin to go crispy and brown around the edge... mmm!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" src="https://scontent-fra3-1.xx.fbcdn.net/hphotos-xlp1/v/t1.0-9/12669547_1725496794349584_3635180521426976528_n.jpg?oh=59b20753b60af1eb59596b8645d00eb7&oe=573074C9" style="height: 704px; width: 528px;" /></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Just keep things simple- and make things good!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-18404869017534441452016-02-05T16:27:00.003-08:002016-02-05T16:27:50.843-08:00The Pasta's Always Greener...<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pasta con Piselli, Patate, Salvia & Ricotta Salata</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pasta with Peas, Potatoes, Sage & Salted Ricotta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Another simple dish- so typically Sicilian and probably enjoyed all over Italy- and one that has been a favorite ever since the great depression- which is when dishes like this were first invented.</span><br /><br /><span style="background-color: white;">And do you want to know the best part about it? If you are ever feeling low- this is the kind of dish to cheer you up with its simple goodness... it is a great, edible anti-depressant!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Back in the old days, after the war, when people like my grandparents were poor and hungry, people had to learn to make the few simple things they could afford go as far as possible. A can of peas was always inexpensive and close at hand, an onion added a bit of sweetness and a potato to make things more substantial... that what people used to add to their pasta to try to make a satisfying peal for themselves. And by golly- it also tasted pretty fantastic!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">I added a few extras to my pasta dish this evening and I also used fresh peas instead of canned... but it still cost next to nothing to make! I needed a couple of handfuls of peas, 1 small onion, 1 small potato, a little fresh sage, olive oil, pepper, salt, nutmeg and a little salted ricotta.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">And as you can see- a little bit of each thing, goes a long way when you add them all together! And doesn't that look terrific?</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Begin by frying the finely diced potato and onion with 5-6 finely sliced sage leaves until they become golden brown, in just 1 tablespoon or so of olive oil.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Stir-fry whilst you boil the spaghetti and the peas together for 5-6 minutes and by that time, you should have nice golden potatoes, juicy, firm peas and pasta that is "al dente".</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add the spaghetti and peas into the frying pan along with plenty of the water that they cooked in.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Add a last trickle of olive oil before serving, a generous amount of salted ricotta... and prepare to enjoy!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Stir it together and enjoy that salty and sweet and intense flavor- its such a great combination!</span></span></div>
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DesignerFFMhttp://www.blogger.com/profile/17436906173729887591noreply@blogger.com0tag:blogger.com,1999:blog-8644865508549054709.post-41507818397865787412016-02-05T16:22:00.004-08:002016-02-05T16:22:56.876-08:00Dude- Where's My Spoon?!?!<div style="color: #141823; margin-bottom: 6px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Crema di Ricotta, Rosmarino, Lampone, Miele, Pistacchi di Bronte</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ricotta Cream with Rosemary, Raspberries, Honey and Pistachios from Bronte</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">No time to make dessert? Not really "good" at making those sweet dishes? Ha! You are beginning to sound like me!</span><br /><br /><span style="background-color: white;">So- the thing to do, if you are in the mood for a sweet treat, or need to whip something up for guests to end a nice meal, without stressing- is to just choose a couple of nice ingredients and let them do all of the hard work for you...</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">I am Sicilian, so it is no surprise that I love ricotta cheese- and even a lower fat one, like this, with a little fresh fruit and honey, already is guaranteed to taste delicious.</span><br /><br /><span style="background-color: white;">But you KNOW we can do better than that!</span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons of ricotta, 1 handful of raspberries, 1 tablespoon each of honey and chopped pistachios... and a sprig of rosemary!<br /><br />Those were my ingredients- and this is what I made from them!</span></span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Sure, you can add thickening agents and gelatin, you can add cream and you can add loads of sugar- but can also choose to have less stress and just as much flavor, chill out, relax and make something simple like this.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Simply combine your raspberries, ricotta and the very finely chopped rosemary in a bowl and grab yourself a fork... you could use a machine- but I preferred not to this evening...</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Simply mash down the raspberries into a pul and stir everything briskly together- use a whisk if you prefer- but leave yourselves a few little chunks of raspberry in there! Let this just be rough and ready and good to go as it is!</span><br /><br /><span style="background-color: white;">You can choose to add a little sugar at this point if you prefer, but I like to leave the fruit to be tangy, the ricotta to be neutral and creamy, the rosemary to bring the perfume and the honey to add the sweetness later on as a contrast.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Stir briskly until everything is well blended and then serve by spooning the ricotta cream into a serving ring or a large cookie cutter and then lifting that away. </span><br /><br /><span style="background-color: white;">Sprinkle with coarsely chopped pistachios... and then make a grab for that honey!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Of course it's simple! But it looks great and tastes great- so whoever would you want to start acting pretentious and making things into a chore! </span><br /><br /><span style="background-color: white;">And with a couple of berries and a nice drizzle of honey... wow! Just wow!</span></span></div>
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