Car Starters Syracuse Ny

Good afternoon everyone!
We asked a few weeks ago and made recipe exactly the day after cooking octopus all 'salad, because 'Recycling' the cooking water of the octopus and the broth for use as a good risotto!





Ingredients: 300 g

Carnaroli
150 grams of shrimp
800 ml of broth (I used the stock of octopus)
a bit of thinly sliced \u200b\u200boctopus
1 / 2
onion 1 clove garlic
extra virgin olive oil or butter ½ cup white wine


parsley salt pepper or chili




procedure. Chop the onion

el 'garlic and fry in oil or butter (as you prefer, I almost always use the' oil).

Add rice and toast it for a few minutes, pour the white wine and let evaporate.




ebolizzione Bring to a pulp and add the broth to the rice as the liquid evaporates.
half cooked add the prawns and the octopus into small pieces and finish cooking.



then turn off the heat, add the chopped parsley, hot pepper or pepper and let stand for 5 minutes.

Kate's Playground Rhinestone

Polenta with Porcini Mushroom Tart Chestnut




Last night I felt like something good, I wanted to cuddle a little and cared even my better half that a few days ago I asked the polenta with mushrooms ........... said and done .......... and then there is the cold that's fine!





Ingredients for 2 people: 150 grams of polenta

taragna
1 l meat stock
300 grams of mushrooms
50 grams of extra virgin olive oil 1 clove garlic

plenty of chopped parsley salt


procedure.

Prepare the polenta slowly pouring in the boiling broth. Turn
for about thirty minutes so it does not attack.




Meanwhile, clean the mushrooms and cut them into pieces.
Heat the oil in a frying pan over high heat and let fry a clove of garlic.
When the garlic becomes golden brown, remove and pour the mushrooms.




Let cook, turning occasionally, until they are golden brown on all sides. Add salt and cooked add a handful of chopped parsley.





When the polenta is ready, should be pretty smooth, pour into a bowl and add on a lot of mushrooms and a handful of grated Parmesan.

Usb2.0 Grabber Driver

As some of you already know, about ten days ago, we spent a few days from our parents, in the province of Naples and the beautiful day and having a great time, we went for a walk in Montella, Avellino, to collect a little chestnut ................. we have not found a good big as other years ..... but we found !


some pictures of beautiful chestnut ........




that are soft!






Returning to the sweet ............. how to resist the temptation to make one of my favorite cake ???!!!



And then as soon as I returned home, as my dear mother had given me of boiled chestnuts and blend, I started work immediately and I made, always with the special recipe of her mother, a tart chestnut ..... alas .... we devoured in 2 days !!!!!


Ingredients for the pastry with chocolate:


500 g of flour 3 egg yolks + 1 whole egg

250 g sugar 250 g butter 3 tablespoons unsweetened cocoa





Ingredients for filling:

800 g of boiled chestnuts and blend

200 g sugar 200 ml milk 60 g butter


3-4 eggs 200 g amaretti
200 g of dark chocolate
2 cups of rum
a little pinch of cinnamon 1 teaspoon of vanilla extract






procedure.

For the pastry, place the flour in the center of the eggs, sugar, butter and cocoa; work with patience all the ingredients until the dough is very hard and put it to rest a bit in the fridge.





For the filling, since not all will be as lucky as me to get the chestnuts prepared by her mother, peel the chestnuts and place them in a pot with a bit 'of salt water and blankets.
Boil for about 1 hour, turn off, let cool slightly and remove the skins; Puree.
At this point, melt the chocolate in milk



add the chestnuts past



and all the other ingredients, mix well and let cool.




helping with baking paper roll out the pastry into the pan and add the cooled cream now.



Cover with another layer of pastry.




Bake at 180 degrees for 40 to 45 minutes.
Turn off the oven and let cool.

Before serving, sprinkle with powdered sugar.

Paramore Varsity Hoodie In Uk

octopus to 'salad

Noooooo, an 'another rainy day ........... just not the most I can stand!
Fortunately, this weekend we did a 'indigestion from sun down to Naples on Monday morning we were 22 degrees ........... had lunch and then we started traveling back home and got here there was so much fog that seemed to rain !!!!! Offi Offi
......... just fog, has just begun and already can not stand ........ console ourselves with this beautiful salad of octopus!



Serves 2:

an octopus of about 800 grams
1 clove garlic
a 'generous handful of parsley juice of 1 lemon


salt pepper extra virgin olive oil


Procedure: Clean the octopus


removing the mouth and eyes and wash it in a lot of water.




Boil 'water in a pot and when the' water boils submerge the octopus and cook for 35-40 minutes or until it is tender.



Take the parsley and finely chop the garlic.
When the octopus is cooked, cut it into pieces a few inches long, put it in a serving dish, pour the olive oil, lemon juice, pepper, salt and sprinkle with parsley and garlic chopped .




If you need to add another bit of salt.
Let cool and serve well.

Hemroids More Condition_treatment

Award Dardos



Wow even the premium I Dardos! Many thanks to Mary
of culinary pleasures for thinking of me, I'm really happy to be part of this wonderful family cooking blog.

The regulation of the prize is as follows:

This is an award that recognizes the values \u200b\u200bthat each blogger shows each day in his commitment to transmit cultural, ethical, literary and personal. In short shows her creativity in everything he does'.

must:

1) accept and display the image of the award and enforce the rules.
2) Link the blog you are rewarded.
3) Rewarding others 15 blogs and warn them of the prize.





And now it's up to me with great pleasure and reward .......... I give it to:

Carla of Bed & ate,
Val de Perfume lemon
Panettone Pain et chocolat,
Stefano of Ladle & Kettle,
Morettina There's sincere love of the love of food,
Lalla Profumo di Sicilia,
Manu and Bits & Silvia of Bocconi
Simo Thought and Pies,
Pippi of ..... as I have ....,
Dolcetto La Dolcetteria,
Chamomile Fior di Frollo,
Arietta of Muffins, cookies and other pies,
Roxina of peppercorns,
Michael Pepe & Pepper,
Fiorella of Closed Eyes

Mercury Tv Cardsaa7130 Philips Drivers

donuts fried flavored yogurt cake

Hello dear friends, today, for a change, time is not the best: it is gray, cold and soon will start to rain .... ..... I officially official ironing and I do not really want, offi Uffie, and to console you put a good good recipe, I gave my dear friend Bianca, childhood friend, now living in the province of Milan and most recently I see very often in chat via webcam ..... what a nice technology!

Ingredients:




500 g flour 2 eggs 1
cube and 1 / 2 yeast

80 g of butter milk as needed (about 200 ml)
1 tablespoon sugar and cinnamon sugar

grated lemon or a few drops of lemon essence

procedure.

Place in a large beautiful bowl, flour, butter, baking powder dissolved in milk, eggs, lemon zest or a few drops of lemon essence, the sugar and begin kneading.



Working with your hands until dough is smooth and elastic and let rise until doubled.

Remove, and then, some nice pieces and roll the donuts.



Let rise again until double blow to the donuts.



Put plenty of oil in a pan and let it warm up. Dip the pretzels and fry a few at a time. When the donuts they are well puffed and golden, turn it and finish frying.




oil Drain well, mash on paper towels and sprinkle with sugar and cinnamon.