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Clarified butter (ghee)

Today we speak of an ingredient-based cuisine: the clarified butter or ghee.
The process of clarifying butter is simple, although it requires a bit 'of time. It is in fact split the aqueous fractions, protein and fat in butter, so just take the fat and then get a more concentrated product.

The advantages of clarified butter are many: the final product can be kept longer than normal butter, when used to fry reaches a very high smoke point, similar to olive oil and is used for example to fry the Wiener Schnitzel. Because of its concentration is then an essential ingredient of sauces such as hollandaise sauce, which traditionally accompanies the asparagus. Finally it can be used to replace butter in other preparations that require it (it uses about 30% less), or lard.

To separate the various components, the butter is melted at a temperature very sweet, by a water bath. It would be better to have a bowl with rounded bottom, but since I do not have it (or rather, I did two weeks ago when I prepared the clarified butter:-D), I used a regular pot.

Always start with a large quantity of butter better than 1 kg, but at least 500 grams, or not worth doing all this work. Of course, the better the quality of the butter start, the better the finished product also will get a greater quantity of ghee, butter or inferior because they have a higher percentage of water.

chopped butter and let's put it in a pot, plunge it into another larger pot filled with water and put on the fire. As soon as the sign of simmering water, reduce heat to low, or better to pass the water bath on the stove's smallest hob: butter it must not boil.

The first fraction to separate the other is the protein: the heat makes it coagulate casein, which comes out as a foam. And 'This is the most perishable than butter, which burns quickly at high temperatures, giving the characteristic fried in butter and hazel lowers the smoke point .

Let us arm ourselves with slotted spoon and holy patience, and withdraw gradually coming to light, collecting it in a bowl. Gradually we will remove it all.

How you see the butter underneath the froth of casein is still murky, because the village water must be separated for good from that fat. So let our butter in a water bath for about an hour and a half, still frothing with patience, and check that it begins to boil (if not the two components continue to mingle!).

After this period the two towns are separated, the fat becomes clear and floats on the aqueous phase, which is visible at the bottom of the pot.

It 'time to filter butter and transfer to a large vessel from the entrance, from which we can download it easily.
Cover a colander with a dense grid with three or four layers of gauze, place it on the mouth of the jar and strain the butter, taking care not to stir the aqueous phase.

After a bit 'we reach a critical point: there is still enough butter on the surface to make us want to transfer it, but you may also pour the buttermilk with it: what to do, to save both ways?

long as it can be done without disturbing the watery part, tilt the pot and use a spoon, then ... then I proceed as follows: carry the pot to plan very carefully not to mix the buttermilk and butter, and put in the fridge. After a few hours the butter has solidified. Gently remove the crust of butter and remove the aqueous phase. Butter gently dabbed with paper towels to dry as much as possible, then I do the bottom again. This butter will be more impure than the rest, then pouring, always filtered to remove the last remnants of casein, in another jar.
This will be the first use butter because it retains less long, the other vessel, which is well sealed and put in the fridge, will last for months and months and will be perfect for all uses I have listed above.

and casein which had filtered and set aside in a bowl? In India when we make the ghee add the sugar and eaten like sweet. It took me one or two teaspoons chestnut honey, I mixed and produced a very good cream that can be enjoyed together by tongues of cat, or as an accompaniment to blue cheese or spicy, with a few walnuts . :-P

NOTE: The ghee is different ghee by the method of preparation: while the three villages in ghee (water, fat and protein) are separated by the sweet heat of the water bath, the ghee is prepared by placing the butter in a thick-bottomed pan, held on sweet fire. It follows that casein, which does not foam, which falls in the aqueous phase, it begins to burn and becomes light brown, affecting the aroma of ghee, which are more aromatic (clarified butter instead has a more neutral flavor). In India, ghee is kept at room temperature and kept for one year in Italy I put the clarified butter in the fridge and get me there a year ... ;-)

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soufflé

I've got taste, my dear Cristina in this contest of your anchovies, or maybe I'm starting to get a taste for blue fish, who knows.
fact is that as soon as I saw the title of this recipe, I exclaimed to myself, "This is the certainly do." I have read and reread and I finally decided.
Thanks to you plus, I approached the wonderful, magical world of the soufflé.
It 's the first time that I attempt in this preparation and I was very satisfied.
Ti Therefore, I dedicate this recipe, because your contest I are opening a world!


SOUFFLE 'ANCHOVY
From E. Knam - Soufflé - Idea Books

For 4 people: 200 g
already cleaned and filleted fresh anchovies
100 g milk 50 g water

4 egg whites

flour 30 g 30 g olive oil 30 g capers

salt
butter and flour for molds


Bring to a boil the milk with water, a pinch of salt and olive oil, add the flour and stir well with a whisk. Then combine the anchovy fillets cut into small pieces and mix well to dissolve it. Add the capers. Blend everything in the blender to mix the ingredients.

Whisk the egg whites and mix cream leaving the rest of the dough.
amalgam Divide into 4 buttered and floured soufflé molds filled to 3 / 4, then bake in a water bath in a preheated oven at 200 ° C. Cook for 20 minutes and serve immediately, accompanied with roasted potatoes.

This recipe is in the contest "Something About the anchovies" in Poverimabelliebuoni.

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Endless ...

Chiesanuova New Farm - ASD Niu Lizard 3-0

Transferring Chiesanuova for Niu Lizard ranks reduced again who knows the sorrow of fourth consecutive defeat and forced to postpone the meeting again with the first victory of the second round.
first stint balanced: the focus and accuracy when receiving long-sought-defense does not seem to be missing while the main flaw is the difficulty to successfully close the attack. Some error point of attack and too easy replay granted fumantini opponents, on their par, sometimes seem to bestow some nervous mistake too many. Chiesanuova who wins the set, however, at the earliest opportunity, with an error on our part in the attack, leading to a 23-25 \u200b\u200btrue reflection of what we saw in the field. (1-0)
second tranche has a different story: Niu Lizard struggling right from the start, receiving the ball float by commissioning difficulties and consequent inability to stick with quality. The Chiesanuova does not miss the opportunity and deservedly take the broad, by fielding his usual fighting spirit combined with some questionable attitude, are worthless time out and double exchange try to subvert the destiny of one remnant of the race marked the start. (2-0)
It goes to the third set, trying to remove the head and the last to start from a process which can only partly by Niu Lizard finds that continuity and change ball and consequently suffer some minibreak of premises such as to create a gap impossible to retrieve. (3-0)
dark moment endless and now, looking forward to the challenge La Fenice Lonato : training as a tiresome and certainly in shape, reduce the surprising success against the leaders Piadineria TBE.
will play, as agreed, your day of Thursday, March 17 National Day: UISP, in association with CONI and FIPAV, required to be performed, even with "craft solutions', the anthem of It alia.
Inspired by celebratory gesture to make us strong and stay united at this difficult time results, try to find the resources and spirit needed to get out!

Chapter UISP - PILLS REGULATIONS.
Chapter 7.4.3 The positions of the players are determined and monitored through contact their feet with the ground as follows: each player
"next" must have at least a part of your foot closer to the center line of the foot of the correspondent "defender"
every player on the right (left) must have at least a portion of its foot closest to the sideline right (left) foot to the center of the player's own line.

addition to the "cold record" the match, something to add on dopogara ... we would delay the acquisition event ( possible publication!? ) due the photographic documentation.
For now, suffice it to say that already a story passed from mouth to mouth fingers and tells of bother, bottles of "special" and a small balloon deflated but still useful to the cause, of special glasses and luminescent colored bracelets , in need of Red Cross and four guardian angels of jackets scattered among the vineyards, missed and received calls, up to colaziooooone ... it is an urban legend, right of entry in Hall of Fame Niu Lizard.

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Important News!

A few hours after the last match against Chiesanuova this news was received indicating that the press office Niu Lizard news Spank away from home for several days ...

The captain has not even noticed his disappearance ... that distorted owner!

From what is apparent from the attached document, we received an anonymous package, it seems, tried by a life of travel-axis Ghedi Monza where it was used as well as cloth wiper, it is since the flight back from Iaia ... The

investigators grope in the dark and keep the strictest confidence: from sources close to the investigation does not filter any indiscretion that leads to the main suspects of complicity in what seems, in effect, a voluntary removal .

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anchovies fried shrimps in the two batters

Sometimes I wonder what Freud would think if it came in my kitchen and, through it, in my head.
I mean, I do not fry almost never.
not crazy for fried foods, I think I'm one of the few people in the world who do not go crazy for potato chips.
Sure, I happen to cooking fry, but this is a task that I do so with restraint and in any event before I braise the vegetables in a finger of water and then frying, so they absorb less oil as possible . And yet ... guess what the category of cookware I own a greater number? They are their own, pans! I have a dozen, of various sizes and types, from large cast of 32 cm in diameter at the tiny diameter of 10 cm, perfect for a fried egg, passing through the saltapasta, the pan for crepes and deep pan for frying. The curious thing then, is that a store of household pots and pans that first attracted my attention are the very pans, and often I find myself arguing with myself to convince me to desist dall'ennesmo buy one of them.

Fry is also a problem for me for another reason: oil.
not the type of oil, is clear: use the peanut, the high smoke point which I'm sure, and I feel good. Only frying so rarely, the poor often rancid and I'm regularly with things ready to be fried and the oil unusable, with consequent race to buy in the supermarket downstairs. Virtually every frying costs me crazy, because it ushers in a new bottle of oil and then leave her there for months, only to throw it away. If only it were fried diet ... and returning to Freud, from which I left, probably enough for a look at my pots and pans that do not understand is that I do not like them fried, I avoid them just to keep myself in shape ... but my subconscious would like them all right and pushes me to buy more pans!:-D

Today I pulled out the pan for deep fritti.La I already have 8 years or so, but I opened for the first time Almost a year ago, June 2, 2010, preparing the cups of potatoes for the first MTChallenge. I wanted a dish of shellfish (mainly because I had shrimp in the freezer) and I thought to fry them in batter, indeed, already was there, I prepared two batters ... because du gust is better than a wild . :-D





shrimps fried in two lipsticks

30 shrimp
75 g flour 00
50 ml of wine dry white
1 tablespoon plus 1 / 2 of extra virgin olive oil 1 egg

1 / 2 teaspoon Madras curry
1 / 4 teaspoon salt
1 / 4 teaspoon baking powder chemical pies (it's good enough for the cakes)

parsley oil for frying lemon


Sift the flour with the baking powder (I used one for desserts, in addition to the former for pies has only the vanilla flavor, but in small quantities so you do not hear) and salt. Place in a bowl of adequate capacity, dilute with wine and oil and mix until the batter is very thick and let it rest.

Meanwhile peel the prawns keeping the tail and remove the intestinal gray wire.

Add the yolk to the batter and incorporate well. Mount the egg whites until firm and incorporate, then pour half the batter in another bowl and add the curry, stirring well.

Put oil in large skillet and heat it for fried (do the test with a drop of batter: if it comes out immediately, the oil is ready), then dip the shrimp in half white batter and half in the curry.
Fry the shrimp, a few at a time so as not to cool the oil, drain with a spider and place them on two plates (to divide the taste) with a double sheet of kitchen paper.

Serve with a sprinkling of lemon juice.

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with the fish I have no familiarity: it is one of those things that I have decided that it is difficult to cook and I've always been in awe, while loving him a lot.
's just a few years I'm tentatively starting to buy it and cook it, and I must say that the few experiments done so far I like them, which encouraged me a lot.

I am very grateful to Christine of Poverimabelliebuoni to have called the contest "Something About the anchovies," because it gives me the opportunity to approach one of the healthiest types of fish and good of the Mediterranean sea food, in this case the anchovies.

As I learn, I resisted the temptation to buy the fish already ready to use and I bravely ventured into the disgusting (diciamolo!) and evisceration operation diliscatura, not without first munirmi a pair of sturdy rubber gloves. I must say it was much less difficult than I thought, and if the first three or four anchovies were to report for destruction of a corpse, the others came to me very well.

course, my little experience of the fish prevented me from being creative: I copied the recipe verbatim from a book, but I was very satisfied and I hope that Cristina forgive my lack of imagination.


ANCHOVY STUFFED
From
The Fish - Slow Food Editore

Serves 4


1.5 kg of fresh anchovies
150 g breadcrumbs
150 g mortadella
60 g grated Parmesan cheese 1 egg

1 sprig fresh thyme
extra virgin olive oil


begin by noting that the anchovy is a Oily fish and deteriorated very quickly: should be cleaned and cooked within 8 hours from when it is drawn, and since this is practically impossible for us citizens, once we have purchased, we should hurry with the cleanup operations.

the offal anchovies, open a book and bone. Rinse under running water and dry with paper towels to dry.


Preheat oven to 200 ° C, static mode.


Put the breadcrumbs in a food processor, coarsely chopped mortadella, cheese and thyme.


Start the machine until the mixture is finely chopped, then add the egg and turn on the mixer again a few seconds to mix.


Deriving from the compound as many balls as half of the anchovies.


Arrange half the anchovies on the work surface, with the pulp upward. Roll each dumpling on its anchovies and then to cover the entire surface, cover "a sandwich with another empty anchovies and place each sandwich with anchovies" on a baking sheet covered with parchment paper and greased with extra virgin olive oil oil. Sprinkle also the top of the anchovies with a trickle of oil, then bake for 30 minutes. Serve hot.

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ANCHOVY STUFFED MINI TO DOUBLE CHOCOLATE MUFFIN E. .. 2 PDF FOR YOU! :-D next door

part this week with a bang, thanks to an oversight of the (st) Reindeer: The brainstorming session between us is in fact continuous, and what with one thing and the other we realized at the time to publish the pdf of the second Carnival (st) Renne, we did not have available a pdf of January, on the ruins of the board of the party.
Li, both published today, giving you the relevant link to download the files and have a great hand all the recipes that we published for both projects. Here found that for the leftovers of the feast were here is that of Carnival.

And speaking of Carnival, which finds its culmination in the last few days (Thursday grease for those of the Roman Rite and Saturday before Lent in Milan and surroundings, where there is the Ambrosian rite), I was on the phone the other night My sister, who was telling me of the carnival costumes and Pulcetta sweet prince, when he tripped on our amarcord carnival costumes, girls. Those were different times, and the same costume was recycled at least once, until the infant had not grown, but we dressed up ourselves and it was nice when mom and dad we bought the costume.
My first fancy dress was dressed as a fairy, a beautiful pink satin dress with lots of silver stars and a magic wand topped by a star. I also tipped his hat, always smooth, and then my hair was blond and long, I finally came back. I was particularly proud of the beautiful fairy dress and I remember the pride with which I left the house and went to the playground to show off. Here were all my girlfriends, also dressed in their fairy, but with the blue costume. All of it. He looked me all from the tip of the hat to the toes, and then ruled All in chorus: "Do The rose does not exist."

I completely removed the episode until I started talking about costumes with my sister, but the other night I was turned on a light bulb of the brain and I think I understand, finally, because I hate and detest the Carnival mask ... :-D

MINI MUFFIN double chocolate

From Muffin - Gribaudo Editore Parragon

For 18 mini muffin


130
g flour 125 g sour cream 100 g

brown sugar 100 g dark chocolate chips
35 g butter
25 g cocoa powder
½ teaspoon baking soda

Preheat oven to 180 ° C in static mode.


If the template for mini muffins have is metal (even non-stick), you should have a paper cups to each well, and if we do not have the mold for minimuffin, we can get around this problem by placing on the plate Oven 18 cups double, in order to give them consistency. I used a silicone mold and no paper cups. :-)


In a bowl, sift flour with baking soda and cocoa, add sugar and stir well to mix. Add chocolate chips.


work in another bowl with a whisk eggs, sour cream and softened butter until the mixture is homogeneous.


Combine the dry ingredients at this point and the wet, being careful not to overwork the mixture.


Pour into cups, filling 2 / 3 full and bake for 20 minutes.


Turn out and make them cool on a wire rack.

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Sorry I can not remember what we said, I was too busy guardarti_

to sleep Some nights I start to read, and instead
I need moments of silence.
Sometimes even with you, and you know I love you, I get angry unnecessarily
no real reason.
On the roads in the morning the traffic is too exhausting to me, I get nervous
traffic lights and the stop sign, and return in the evening with special ailments.
do not need tranquilizers or medications
it takes another life.
on couches, abandoned in a remote hand background stories
Dallas Rich and weep.
Police's third subway line that advances,
and triple parked cars in a row, and in the evening return
with boredom and fatigue.
are not the most exciting or ideologies
it takes another life.
F. Battiato

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The streak is not broken ...

NC Carpenwood Lioness - Niu Lizard Ghedi 3-2

Niu Lizard that is presented to the Village in training Prealpino altered, in spite of the large early-season rose for the first in the year there are empty spaces on the bench, does not require the squad and there's alter-ego for each role.
Match that occurs balanced right from the start: Niu Lizard initially closer in phase-coverage defense, but continued to denounce a lack of effectiveness on offense.
first set that still sees a troubled guest victory (1-0) : inversion of the field and contention that, in substance and content, changes little. Rooms that grow in attack and Niu Lizard, which won a few points of margin, it gives pause unduly tainted by errors of understanding about "balls easy" to play again. (1-1)
Back in and third leg of race sees us starve, except to find certainty and serious points in the skipper with the arrival of the coach in dribble: mini-deserved comeback and wins the set. (2-1)
fourth stint with the Niu Lizard that seems to make his own game, but then things get complicated heartened opponents: brings out a little 'jittery, dictated by "not being able to do well "and encouraged by the race committee " fanciful ". few touches of the 2nd booed our dribbler with the ball hit under the net, in a case guilty of "hitting" ( if I had not heard with my own ears I would not have believed it! ) for the simple fact that he hit the ball with one hand (when it is obvious that does not go over the net!) And an unlikely location for a foul on our ground and then beaten in a "contest".
Confusion creates confusion , is an illustration of a wall in the spectacular underground Jalo ... sin that was second in line!? Niu Lizard that has a couple of opportunities to close the game but wasted the match point and the return of the affected premises that have the better the wire. (2-2)
For the first time all season, you go to tie break : rough start with 0-3, but fought back and that is constantly on the edge, so that the exchange rate on the field we are 7-8 for the hosts. Niu
Lizard throws in that field all the latest resources physical and nervous and it seems, not without difficulty, to get the better: other match balls recapture the local challenge that goes to the advantages and at the first opportunity that closes the Lioness match with a service ace-misinterpreted out of the line of defense and that shuts down the baseline. (2-3)
streak that seems to know no end, and moral hazard under the heels, especially now that we expect a commitment prohibitive Friday against Chiesanuova today defeated only by the leaders we will be reworked, but still try to field a maximum effort and concentration to get out, despite the outcome, with a good try!

Without entering into polemics, failing to do so in the game do not see why do it now, but with the intent to render a service public benefit open the chapter UISP - BRIEF REGULATORY that could be repeated on every occasion according to the situations existing in the field.

Chapter 13.2.3: A defender may also complete any attack in the frontcourt, where at the touch of the ball is entirely above the upper edge of the network (Figure 7)

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Recipe: Torta rustica prunes

I know of having to apologize to the entire blogosphere, or at least the part that follows me and I always promised myself to follow.
Unfortunately, under migraine attack for the third week in a row, and not take it anymore. February has also been a hard month because my mom had to go to cure her, his mother, and left me the task of keeping an eye on Dad.
All this to tell you that latito shamelessly from your blog and I do a great deal of trouble to update mine.

In this Saturday, I broke the dishwasher, and I was flooded the kitchen (I have to say that my kitchen has a penchant for flooding, the next thing on the floor below has largely benefited but I will speak of this again ...). On Monday I called the plumber, who has promised to pass me by Tuesday after the 18, and his verdict was that I had to call the technical support of the dishwasher, and was honest, because I was not asked for anything for the exit. .. but I hope I do not have to change the dishwasher! :-(

But not digress: I was talking about the fact that they are dangerously behind with my visits around the blog-friends. There are lots of contests and activities that I love it and to whom I had promised to participate, but then I escaped. Fortunately, we thought the Massaia Canterina to recall the order: I liked his initiative the recipe next door and I must have left a positive comment, then nothing (ehm.. ..) But you, lovely, it was not to be discouraged by my silence the press and sent me mail with a recipe that was exactly what he did to my case, this period in which migraine may be added to the depression.

In this recipe I liked everything, from the first reading: whole wheat flour that gives it that rustic, so perfect for prunes, yogurt, thanks to which we could give up the yeast to the baking soda (which among other things, we declined to add a pinch of salt), fragrant spices and savory brown sugar. A rustic pie, suitable for a snack or for breakfast.

Torta Rustica prunes
of Massaia Canterina

125 grams of wheat flour
100 grams of dried plums
100 grams of yogurt (I had it right ... a plum!)
100 grams of brown sugar
100 grams of sunflower oil (I substituted with melted butter) 2 eggs

5 grams of baking cinnamon


nutmeg (I added a couple of nails cloves crushed)

Preheat oven to 180 ° C in static and butter and flour a pan diameter of 20 cm. Cut the plums into small pieces and melt the butter.
In a bowl, mix the flour, sugar, spices and baking soda.
I wanted to add the spices mentioned by Elisa also two cloves crushed, because I really love the warm aroma of this spice.
Add eggs, melted butter and cold, yogurt and prunes.
Pour the mixture into the cake tin and bake for 35-40 minutes (toothpick test).
Turn out the cake on a wire rack and allow to cool before serving.

I've served with a dollop of plum jam I made last fall and of course ... it was great! :-P

Ah, I forgot the plumber arrived just as I photographed the cake ... what a shame! :-D

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I allow myself to all unconditionally to those who has no taste and inclinations and my friends are happy and I do complimenti_




I only love I had in mind I have not had time
niente_

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Old Fashioned Cake Chestnut and heartfelt thanks to Raravis

There are recipes that become part of the traditions of famigllia, almost not there to notice. The prepared once, like, the resurfacing and before you know it is made account, become a family tradition absolutely indispensable.
And 'what happened to me with this wonderful creation of Raravis, alias Alessandra Gennaro tourist menu, inspired by another that simply heavenly cake Nigella Lawson has pulled off this masterpiece of confectionery.
I've proposed for the first time at dinner when I celebrated my 45th birthday, I've redone to celebrate my Papito and an aunt, a birthday two days away, and since then this has become the cake with which to celebrate their birthday.

We have just celebrated this weekend, but since we were in many and all quite tasty, I increased the dosage. Always prepare this cake the day before, giving them time to settle down and get wet because the base at the right point.
It 's a dream ...

Raravis gave the doses to a dish 22 cm in diameter, found in his blog at the link I indicated, I will have increased to a baking 26. I also increased the doses of cream and brown in the base, both in the ganache: I did it last year by accident, the result was excellent and since these are the doses that I follow. Moreover Alessandra docet: she creates recipes that change regularly, why not follow the teacher? ;-)

And here is the wonderful

Old Fashioned CHESTNUT CAKE
http://menuturistico.blogspot.com/2009/11/old-fashioned-chestnut-cake-e-le- mie.html
Serves a tin of 26 cm in diameter.
For a tin of 22 cm in diameter, go to the tourist menu link above.
all notes are Alessandro Gennari

For the base: If you want higher, follow the directions of the base of Old Fashioned Original . the batter of this cake-the one with the chestnut-Old Fashioned is different from the original, essentially because it has less flour. The addition of the purée into the mixture helps to weigh it down, so despite the (little) baking powder and egg whites will not grow much and, especially, is very soft. It goes without saying that if you use a pan smaller than the one I used, the cake will remain higher, but the "brittleness" is the same. Therefore, if you decide to use this base, you do have to make two cakes, because if he does one and cut in half, there is the risk that crumble, but the mathematical certainty. But nothing prevents you from using the basis of true Old Fashioned and fill with ganache this: by the way, with its original base is higher and "to effect". However, if you want a more low, as in this version, take:



350 g chestnut purée (165 if you want to keep the proportions of the original version of Alessandra)
165 g chocolate (50% to 70%, depending on how sweet you want it)
165 g of butter

6 medium eggs 50 g flour 1 teaspoon
baking powder 2 tablespoons sugar


For the ganache cream brown :
325 g of dark chocolate
500 g of fresh cream is not installed (you can even drop to 400 )
400 g chestnut purée
1.5 teaspoon of instant coffee
1.5 teaspoon rum

Prepare the base: chop the chocolate, do it in a double boiler melt the butter into cubes.
Whip the egg yolks with sugar and, when are foamy, add cream and brown.
As soon as the chocolate and butter have melted, remove them from the water bath, stir to mix well, let cool slightly, then pour the egg mixture and brown. Get back to mount and, finally, add the flour sifted with baking powder.
Mix well with a spatula.
Whip the egg whites until stiff, not too much soda and incorporate the basic compound. After you make two cakes, preferably with a zipper and 26 cm in diameter, lined the bottom with parchment paper and butter the edges: Then, pour half of mixture into each and bake at 180 ° C for half an 'Oretta.
Let cool well before you transform, because the dough is very soft and cold when not completely crumble.


Meanwhile, prepare the ganache Cream Brown f ate melt the chocolate in a double boiler. It is completely melted, add cream and mix well with a whisk, so you have a mixture quite dense. United soluble coffee and rum and let cool mounting with electric whips. I used the Kenwood for about ten minutes, do not worry if you do not mount a lot, because the next step in the fridge will make it thicken as it should. However, when it is cool, add the chestnut puree, and mounted a little '.


Assembling the cake: s and have a ring cake, you should use that. Otherwise, you can always serve as a hinge of a mold, in this case, the non-misshapen cake that will have to be based on the cake. (I have not used neither one nor the other and I have always mounted "free hand" and has stood quietly - Mapi)


Make a layer of ganache on the surface of the first cake and be careful here: since the ganache, in this production stage, is still soft, put a little in the middle of the cake, and spread it with a spatula, taking care not to transshipped. Then, put everything in the fridge, the cake and ganache.
After about three hours, you will see that the cream will be much firmer, but will remain soft. Leave it at room temperature for half an hour, then continued with the assembly: if you see him on the first layer of ganache cake is not very high, spalmatene a little '(I max calculation as a finger thickness: it is too high, does not hold the weight of the second cake decoration and later). C oprite with the second cake and strokes all around the ganache. Based partly out of the fridge, no problem.


Decoration: or so, alone, or with marron glacé and powdered sugar. If you want to prepare for the Christmas holidays, also a gold leaf chopped here and there doing well.
Beyond the length of the explanation is simple.
Alessandra Gennaro Genoa


The percentage of cocoa in chocolate is variable, for these reasons :


1. if you use chocolate from 50% to 60% cocoa, you will hear more about the taste of chestnuts, but the cake will be slightly sweeter. Unfortunately, in this case, you can suggest to reduce the sugar, as in the Old Fashioned, because there is only one tablespoon, officially (everything else is in the cream and chocolate-brown and a little 'in rum) . However it is not as sweet as the real one.


2. if you use a chocolate with a 70% to 72% cocoa enhances the taste of chocolate, at the expense of that of the chestnut, but it fades very sweet. In this case, you can use brown glacè as decoration, the to "recover" the leitmotif of the chestnut, who still feel, but not as predominant flavor.


3. than these percentages of cocoa should not go, because the cake would be too bitter and would cover the rest.


Alessandra

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Niu Lizard - Oratorio SMV 0-3

second challenge of the home half of the season and second consecutive defeat similar result with the first leg, even with a very different performance.
Niu Lizard protagonist of an uphill climb: partial 1-7 for guests, and now time to find out suitable countermeasures. Restart the game with the locals who, carried away by the good example of the captain, both in attack as in defense, are shown immediately below 7-8. Now is the SMV to need a break step and attachment to a substantive exchange with some equilibrium to the new tear function dall'SMV showing effectiveness in coverage and replayed, with the complicity of our mistakes. first set 0-1 which is the prerogative of the guests and the second part of the race which we are able to everything and its opposite : we can take 4-5 points of margin, subject to recoveries, finishing fourth in the other -5 points, meet again with recovery. It is not necessarily this order, but in essence it is a Niu Lizard continues to go AC and good fielding plays and precision when being ON interrupted by bungling and neglect if at OFF .
SMV he can make his own set showing more continuity and a number of solutions also caught between the elements of the bench. 0-2
Third fraction characterized by change, which takes advantage Niu Lizard early stage and seems able to handle the treasure won with merit. A few points the conclusion of the set with guests who slowly and inexorably points gnaw and scratch certainties of local thrilling final in which we are stranded on 24-22, a whisker away from the well-earned wins in that set that could re-open the games. Niu Lizard that is no longer able to find solutions in attack, losing all of a sudden quiet in receiving and passing the two set points in its favor to be possible on match point 24-25 . restored parity for the 25-25 and opportunity for a counter-break which blends with a good attack and an attack on guests' wrong premises. 25-27 0-3 and all in the shower ... indeed many still in a bit field to dispose 'of nervousness of the bitter conclusion of the race. [pictured in the margin: "When the power fails "]
SMV and deserved defeat that leaves at an altitude of 19 rankings in the past temporarily Lonato (18) stopped by Palazzolo (10): 3 coveted ranked passing from -3 to -5, which suggests reasons for letting go the championship standings going through game after game .
next Friday 4/3/11 the challenge against Lioness away to Village Prealpino (BS) : After replicated the results of going negative hope to be able to repeat the positive ones!

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ravioli with aromatic sauce of dried fruit and hamburger ... because nothing is as it seems ...

My Daddy with age has become a bit 'deaf.
the thing itself 'there is nothing strange, but sometimes led to scenes of tasty family still laughs at that. As a few years ago, when on Christmas Day has decided to call his friend to congratulate him. He took the phone, tried the number in the phonebook, the phone rang and waited and then, when he replied, unsure if the person at the other end of the line was his friend, he asked: "Excuse me, are you happy?" .
We started to roll in the floor laughing at once, imagining various answers to the big question. Him, maintaining his dignity as he could, he continued the conversation (for the record: he was not happy ...).

last episode of the (st) reindeer Carnival, with the theme "Nothing is as it seems, for the Supper of the Pranks of all the friends who have followed. Yesterday Flavia brought the amazing meatballs sweet sweet sauce with lots of associates, and today I propose a sham and a fake second main course: both are sweet.
then with the second recipe, I take the classic two birds with one stone by participating all'MTChallenge of February on the meatballs.

RAVIOLI SAUCE WITH SWEET AROMATIC
From Italian Cooking , February 1996

for about 30 ravioli:

250 g flour 00 g sugar 50

2 eggs 2 tablespoons rum
a pinch of salt

For the filling: 250 g
total of apricots and prunes
total of 100 g walnuts, almonds and hazelnuts
4
ladyfingers 2 tablespoons amaretto liqueur

For the sauce :
butter
cooked wine
crumbs panbrioche

almond essence of vanilla essence (the original recipe calls for 1 / 2 teaspoon of vanilla extract ... O_O)

Prepare the dough for dumplings: Mix the flour with the lightly beaten eggs, powdered sugar, 2 tablespoons of rum and a pinch of salt, resulting in a paste similar to that of talk. Wrap in plastic wrap and allow to rest for at least half an hour.
Meanwhile mount the mixer and mix the crumbs panbrioche. Set it aside in a bowl.

Prepare the filling : metttere mixer in the dried fruit, biscuits and liqueur amaretto and blend.

out the dough into thin sheets, cut into disks with a diameter of 7 cm and cover it with a hazelnut filling and fold in half moon.
Boil and drain the ravioli by hand as they are afloat.
Season with a sauce made with hot melted butter in which you have dissolved a teaspoon of cooked wine, a few drops of almond essence and few drops of vanilla essence.
panbrioche sprinkle with crumbs, which mimics the grated Parmesan, and serve.

With the filling may advanced, then you can prepare these delicious

BURGERS NUTS
From Italian Cooking , February 1996

For 4 burgers :
250 g total apricots and prunes

100 g total of walnuts, almonds, hazelnuts and dried figs 2

4
ladyfingers 2 tablespoons amaretto liqueur (I used Grand Marnier)
1 egg (I have not used)
butter
brioche bread crumbs

For the sauce "ketchup" and to :
Total 300 g of raspberries and strawberries 100 g sugar


butter 4 golden apples

Go to the soft sound of panbrioche, to reduce to fine powder. Keep it aside. Then put in the mixer
dried fruit, biscuits and liqueur, resulting in a dough. Divide into 4 equal parts from which to obtain the 4 "hamburger."
Sweep in beaten egg and then in crumbs panbrioche, and brown them briefly in butter (I have them without egg and breadcrumbs and browned I liked more).

Meanwhile prepare the sauce, ketchup : Put the berries and sugar in a saucepan and cook until a sauce, which is passed through a sieve to remove seeds.

Prepare "French fries" : peel apples, cut into wedges, turning them so that they resemble slices of potato and cook in the bubbling butter.

Serve "burgers" tassel with ketchup, along with "pommes frites". With this recipe

all'MTChallenge participate in February on balls and accessories. :-)