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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