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Chocolate, what a passion!
Then when it comes to a superb cup of hot chocolate spiced with cinnamon, with whipped cream sprinkled with a mixture of amaretto, hazelnut and cinnamon, it is impossible to resist!
In our house it is now tradition for years to prepare on time for breakfast on Christmas, accompanied by various cookies, just to stay on topic.
So, between a mother sleepy eyes wide awake and intent to peep the packets decorated with bows at the foot of the tree, lazy in bed waiting for a good cup of coffee, the usual Christmas tunes from TV, the smell of chocolate and spice has spread to every room.
I wish I could add to be able to light the fire but, given my familiarity, I use a lot of imagination! Quisquiglie! What matters is that shortly after the small fire crackled merrily in the fireplace.
In short, a nice morning to be lazy!
I have to be sat by the fire for half an hour, to reflect on the magical evening of the day before, (Ele a kiss, for love, the real one, has no boundaries) and think about the best gift I have given this year: a peaceful Christmas in the family.
thought this was enough to alienate many others and let me taste all the flavors of the day started great.

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Merry Christmas!

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pastiera Neapolitan






version raw, cooked, slice!

It 's the first time that I attempt with this specialty. I had always looked upon with suspicion, until one day I tasted homemade by a lady who did not know personally, and given the physical distance that separates us I doubt I will ever have the pleasure to congratulate them in person. His
pastiera was delicious, and more than fragrant.
So I dusted off the various recipes that I had kept aside (eh. .. You never know!) And I started to work.
How did it go? Very, very good! Imiei already too much for taste, since more than three quarters of the pie has honored them signed!
I'm not completely satisfied, (and when did!) Because my pastiera than the other tasted it before, it was very fragrant and tasty, but slightly more compact, so I will take some modifications.
Later the recipe, which includes the classic ingredients, crust, grain, ricotta, candied fruit, orange flower water over grated zest and candied fruit at will, adding, using as many bakeries and pastry shops, custard
Yes, the usual billion calories portion, but it's worth it!

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Just a couple of days

we assess the situation, in fact, even 2: formatted laptop for some time, frozen picture and unattainable.
Tomorrow I'll be away until Tuesday night ... Maybe I can show the world, or at least a virtual one, that wonder of pastiera Neapolitan which is now just a memory, powdered to 90% by me, the face of all diets!
Not to mention the leek flan, the nougat ... Eh ... Have faith!

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the most vivid memory of a day in late autumn



We are now in December but this year the temperatures definitely off season we still allow beautiful warm afternoons in the garden, and we take advantage. This rascal
more than satisfied by the air became a real feast of homemade wholemeal bread, drizzled with extra virgin olive oil of excellent wine cellar Crociani, exquisite memory of a beautiful day spent in the company of Montepulciano Susanna Crociani .



this bottle is on display on a shelf in the kitchen of my house, even if the digital was too shady and I had to move it so that it can take pictures, not far from the excellent Rosso di Montepulciano. By Susanna


like Cicero, (a true force of nature!) Along with Roberto we visited the old town center, then move to the farm the storyteller, an oasis of peace in the green Tuscan countryside with each environment presented by the starlings Father Arnaldo, where the lights of the sunset colors give more enveloping and just look around would not want to start again. In
delicious Susanna apartments had fun to combine styles and colors, curtains and soft quilts wrap up to create spaces where everything evokes a familiar environment, perfect for relaxing holidays.
For the best pictures I refer you to the blog of Ruin, Fumes Ethyl , since my digital camera was reported missing!


In Crociani Cantina, located in the wine bar and, without quite unique, over an Etruscan tomb, lost my most intense memories of that beautiful afternoon in late autumn.
of wine tasting techniques let the opinion of many experts, because they are much more comfortable in the kitchen that is not among the bottles, with a single indeed, the most vivid memory remains distinct smell typical of the cellar, the intense and irresistible aroma that rose from the cup now empty (I could not resist!) firm and shiny in front of me. As I listened, rapt
Susanna, intent on telling us about his travels and his experiences as a producer, I breathed the scent of sweet Vin Santo Crociani, absolutely delicious, perfect almond biscuits served with typical Tuscan or rustic homemade biscuits.


Special thanks to Susan and George for the gracious hospitality, and a promise to return as soon as

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artistic vein







today, returning from work, I found these little masterpieces on display on the table, and it still lacks one, with an excellent vassoino stracchino duly garnished with grass chives and cherry tomatoes.
A simple demonstration of how even the most ordinary dish can become a pleasure just to watch it.
Compliments to the chef!

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orange curd in crust of hazelnuts and chocolate biscuits





I replaced the orange with lemon in the lemon curd recipe for Brussels sprouts, and I have prepared a basic made of biscuit crumbs, chopped nuts, chopped chocolate and butter just to combine everything.
Once cooled the shell well 's I covered with dark chocolate melted in a water bath.
I garnished the cake with frosted grapes, leaves cut because the originals were too big and orange peel to give a touch of color. Definitely good e. ..
substantial!

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the Company of the Corkscrew



E 'come!

We discarded the package slowly, one by one observing the delicacies contained.

Actually, it took time, all because of my carelessness. In fact I think I've filled out the order without confirming or something like that ...
to think of everything John has done so, the Society's Corkscrew de
, who with great kindness and courtesy is the course to help me. The package



Rice Sybaris plain, compact and excellent appearance
bright orange blossom honey, could not miss, I love the honey garlic herb
, I'm going crazy!
artichokes from Puglia, who now eat with your eyes
dried red tomatoes, a specialty
taralli fennel, classic and delicious
taralli pepper, savory and spicy chocolate cannoli
for all gourmands like me

the next day updates on the various tastings and recipe.


For orders on the site of the Company of the Corkscrew, the modules are simple and fast, blog then you can find more information about individual products, but remember to close the order! If you then something
escapes Company of Corkscrew are very kind and very willing to resolve any questions or small problems.
Once shipped the order the packages required come fast and well packaged, with no danger that the fragile items subjected to any harm. Corkscrews
Company, offers the opportunity to receive at home the products of other regions, not always easy to find, in comfort and with the ability to take advantage of various special offers.
For me it was very funny!

Special thanks to John and other staff members of the Society of Corkscrew

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ravioli sweet oranges in brik pastry with scoop of ice cream sauce honey and bitter oranges



strictly these ravioli are served hot, as is the hot sauce and honey rigrosamente cold ice cream, the contrast is assured and very pleasant.
Since I had the original recipe, the great Pierangelini Fulvio, I did it my way.

brik Pasta for ravioli, ricotta, bitter orange marmalade and orange peel for the filling.
stracciatella ice and the honey sauce I melted in a water bath of orange blossom honey with a tablespoon of milk. Simple and striking
this home version, no doubt more complex than the original.

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two different times, two different lights, to something of an exaggeration: the sea.

Walking on the semi-deserted beach for over an hour and a half, only a few days ago.

And a thoughtful night, counting the months that separate me from the next bathing in salt water, strictly blue flag, oh yes, let's say, that not everyone these days!
So, if all goes bane 6, at the end of 6 months pass quickly. Yes, because I am sure I will not be chilly as the bathroom before the middle of May, temperatures permitting of course.
pass, pass ... So much of this evening's rain and wind.
In the meantime I will comfort with other races on the beach.

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dome of salmon with green apple and sour cream



this simple recipe is a specialty, and has the great advantage that they can be prepared well in advance.

for 8


500 g smoked salmon 400 g Granny Smith apples

150 g cream 150 g of natural yoghurt
40 g lemon juice 10 g chives

extra virgin olive oil salt and pepper to

accompany white bread and a few slices of dried apple

prepare the sour cream: heat the cream to 30 ° it in a bowl and add the lemon juice. Mix blanket and put it in the refrigerator for at least 3 hours.
Peel apples and cut the flesh into matchstick. Lio Season with pepper and salt (a little of everything)
Combine sour cream and chives, finely chopped. Cover with salmon
8 molds in the shape of a dome. Fill domes stuffed with apples and sour cream, close the surface with the slices that overflow and add more.
Refrigerate covered with plastic wrap for at least 2 hours.
pies, decorate, and serve with toasted bread and slices of dried apples.

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noodles broccoli with pine nuts and fontina


in general use for this dish of short pasta, such as propellers, but this time I decided to use noodles, and I chose well!
It 'a simple and fast but high yield.

Sauté in a little extra virgin olive oil a clove of garlic and then remove it. Amalgamate and cook the broccoli cut into thin slices. Add half a ladle of vegetable stock and to withdraw without exaggeration. Skip
drain the noodles al dente, remembering of course to keep a cup of the cooking water, to be used if the dough were too dry in the pan.
Add the diced fontina cheese, a handful of pine nuts and sprinkle with plenty of black pepper.
Serve immediately, taking care not to turn the dough too much not to make trouble with cheese.
to taste only a half perzione I can forget it ...

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poolish bread with linseed






following the recipe given by Daniela Without the Cream I got this great homemade bread, to which I added flax seeds, because they are good and fine.
I must say that as the first true test of bread went great!
The result was a bread with a crisp crust and soft-hearted, very lentamete
risen and evenly.
Now how can you resist ... I had dinner with plenty of bread and oil, new oil of course.

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with chestnut ravioli, ricotta and Parmesan




















but yes, I know ... The focus is a great thing, when I can !
The beauty is that they disappeared up the wrong picture of ravioli sweet, so I'll have to belittling, photos ... Yesterday afternoon
raviolitudine sudden attack, and these are some of the results.
Dauna recipe for Red Lobster a few years ago.
The filling is already in the title, you boil the chestnuts and add to the pulp mixed with ricotta or sheep, Parmesan cheese, salt, a pinch ginger.
They are seasoned with just melted butter with a sprig of thyme.
Coupons and fragrant, almost perfect for this period.

























tortellini stuffed with fish broth served with them, but since also the eye wants its part and drowned in the broth and then I did not like not so, I decided to immortalize resting on velvet used to mix the filling.

For sweet ravioli I just have to redo Photos!

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... see you at the Bunch of gold



It is said that good food brings people together, then if it is a meeting between food-bloggers for the food in question have a certain weakness, it is easy to imagine ' happened.
Crossings of shots with the digital, glasses and cutlery moved because you know, eh ... the picture! Curious looks and have fun, obsessive attention to food arriving, and suggestions for wine pairings from our expert.
The success of a meal is known, is given by many little details.
The affinity of the guests in this instant case I would say.
course, good food, the environment and the service.
And here comes the fun part, because while we were commenting on the room warm and welcoming, the chef Fabrizia Brenci occurred at our table with tortellini of "must-try." A tasty homemade pasta stuffed with a thin and fabulous.
A small program, and off the list, because otherwise the same things to get bored, you! But the kitchen
no, it's fantasy, is the desire to experiment, to change, always trying new dishes, new combinations, new flavors.
know ... In a moment I felt at home!


a special thanks to the chef Fabrizia, with Antonello and all the staff of the Cluster of gold for the good
cooking, hospitality and patience with this being tardy (... only forty minutes!) came running with a load of bags and confusion


and special thanks to the very pleasant company to Rob

, our wine connoisseur, and his wife Laura,
Tulip , which gave us a nice and detailed review
Danielad , the real architect of this meeting and the legendary
Cavoletto , but do not be fooled by appearances, is not at all like the photos, oh no, live is much more beautiful and magnetic!




Golden Grape
the Chancery Square, 80
Roma (RM) tel 066897080



picture

ravioli stuffed with potatoes and salt cod, chickpeas

flan with chocolate soft-hearted