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Lampredotto

After reaching a record low in December, the recipes you post (a meager ricettucola!) I find myself in January decided to make my way ... and then immediately start with a dish that I like a lot but often do not approve of all ... you see what you think ... In Florence, the lamprey is
un'stituzione. Many, however, that the Florentine and Tuscan are not, do not even know what it is. This amazing food is part of the intestines of cattle, and is more precisely a particular kind of tripe, one of the four stomachs of cattle. In Florence the food since ancient times through the work of "lampredottai. The latter are those who, in kiosks, still selling the sandwiches with the lamprey, which you can eat white, or simply boiled (this recipe will propose another day) or as in this case with the tomato. The lamprey
is definitely a dish with a strong flavor that does not always meet the taste of people. However, it is a dish best tasted absolutely and may be accompanied in many ways, such as with croutons. Try it and tell me ...

Ingredients: 1

• lampredotto
• 2 cloves garlic 1 sprig of rosemary
• 1 / 2 cup dry white wine
• 1 cup tomato sauce
• extra virgin olive
• salt black pepper powder
  

Preparation: Cut the lamprey
into strips about an inch thick and let it boil basso per mezz'ora in una pentola piena d'acqua, con un pizzico di sale grosso. Scoltelo e quando si trova ancora nello scolapasta lavatelo sotto l'acqua corrente. Quindi lasciatelo scolare bene per qualche minuto. Sbucciate e schiacciate leggermente l'aglio e mettetelo in un ampio tegame insieme all'olio e al rametto di rosmarino. Fate soffriggere per un minuto e poi aggiungetevi il lampredotto. Lasciatelo cuocere per alcuni minuti, poi aggiungete il vino e fatelo sfumare. Aggiungete la salsa di pomodoro, il sale e una buona spolverata di pepe nero macinato. Lasciate cuocere per un'ora e mezza aggiungendo di tanto in tanto un po' di acqua calda per mantenere la giusta umidità. Servite come secondo piatto o come farcitura in un panino, all'uso fiorentino.

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Cheesecake

The other night, sifting a bit 'the web, I felt like cheesecake. The last time I ate at a Starbucks and I must say that it was really good. I decided to try my hand at this too sweet, culinary expression of the States. On the web there are, as usual, a ton of recipes. What most inspired me I got it from a forum and I must say that the results were excellent. Basically I have found the authentic flavor of cheesecake that I tasted. The preparation is a bit 'longish and especially in the recipe be modifying the cooking time because with those of the original recipe I have just found.
During the preparation I did not have any sauce that is excellent with the cheesecake (which however is already so delicious), however any sauce of fresh fruit is great for a slice and cover "breaking" a little 'taste of the cake.
Ingredients for the biscuit ...

• 1 cup and 1 / 2 of cookies (I used the biscuits with cream and came just essex)
• 7 tablespoons melted butter
• 60 g sugar 1 pinch of cinnamon

Preparation:
reduce the powder biscuits and mix with remaining ingredients. Put in a cake mold, maximum of 22 or 26 cm in diameter, a parchment paper the same size of the mold. Then pour the mixture to the biscuit and press it well on the bottom with the help of a spoon. Then put it in the fridge for an hour.
Ingredients for the dough ...

• 900 grams of Philadelphia light
• 3 eggs 120 g sugar
• 1 teaspoon lemon juice a pinch of salt

Preparation:
mix the ingredients well until you get a soft cream . In the mix, however, try not to let too much air, but only the strictly necessary. Pour the mixture into the bottom of biscuits and place in preheated oven 150 ° C for 40 minutes, or at least until the cake is not strong enough. Beware, the center will always be a bit 'soft, so do not cook it too otherwise it will break. After half an hour to cook, please check the consistency often to avoid unpleasant surprises. Remove the cake from the oven and let cool.
Ingredients for coverage ...

• 240 gr sour cream (you can do with 3 / 4 of greek yogurt and 1 / 4 of cream)
• 2 tablespoons sugar 1 teaspoon vanilla liquid

Preparation: Mix
all ingredients and pour over the cake cooled. Then put it in the oven preheated to 100 ° C for 5 minutes. Then turn off the oven, open it and leave the cake in the oven off and open for another 20 minutes. When the cake is cool again put in the fridge for half an hour. Remove from refrigerator 10 minutes before serving.