In this period are very busy and I can not turn to blogs as I want, I can not even read my post, to be honest. And 'why only Wednesday afternoon, I connected to my inbox, where I found a welcome mail: Acquaviva was in Milan and invited me to a drink that night with her , Simonetta that soon will return to Argentina, Babs and Viz.
all these beautiful people to stay in Milan or in transit? But I want to know! So I readily accepted the invitation and just before I was 18 in front of the Arco della Pace to embrace the dearest Acquaviva.
Unfortunately Babs did not feel well and Viz had a mishap with the work, but it was a great pleasure to know the other two and I was immediately enveloped by an atmosphere of cheerful familiarity. It came out a full-blown rogue Bars with gossip, anecdotes and laughter with the advantage which, being a cold and foggy Wednesday night, we had the entire room at our disposal throughout the evening.
Jap bee was followed by a dinner at which, unfortunately Simon was unable to attend, and that was amazing. We were joined by a friend of Acquaviva, who took us from Tomoyoshi . I only know Japanese cuisine with sushi and sashimi, but under the expert guidance of Acquaviva we tasted
- tartare salad with sorrel
- eggplant stuffed with roe and marinated yuzu
- Seared Tuna tomatoes with sesame
- grilled tuna cheek
- shabu shabu beef
- nigiri sushi: sorrel with ginger, shrimp seared with flying fish roe, marinated tuna, seared tuna with yuzu, the fifth I can not remember ( + gunkan of sea urchin eggs and boiled egg)
- Bavarian mango with raspberry coulis, ice cream with zabaglione sauce + mou.
At shabu shabu we burst out laughing was very similar to one of the cabbage rolls that she has submitted for MTChallenge!!
not tell you the sorry figure I made with bamboo sticks: the few times I went at the Japanese restaurant, after a clumsy attempt I always asked the western cutlery, but this time I was stubborn to use chopsticks from start to finish under the astonished eyes of the talented chefs, too polite to express his surprise with the mimicry of the face . Instead I wanted to laugh at one point I exclaimed, "the next time my grandchildren are complaining about the correct way to hold cutlery, woodpecker sticks in their hands and then we'll see."
A pleasant evening that ended too soon and I hope replicas.
And now we're going to scrap the (st) reindeer. There happens to be advanced some portion of lentils boiled? Unless did not have frozen at this time have made a mold, but I think it is worth preparing to cook from scratch these delicious stuffed squid.
SQUID STUFFED WITH LENTILS
From The Gourmet leftovers - A. Bay, F. Guatteri - Touring publisher
Serves 4 people - 30 minutes
400 g squid
1 portion boiled lentils
(½ cup white wine - my addition)
10 g parsley 1 tablespoon breadcrumbs
1 tablespoon sesame seeds
(1 clove of garlic - they the indicate the ingredients, in my opinion is too strong and he can do without)
2 tablespoons extra virgin olive oil
(if you like, 1 / 2 teaspoon of curry or turmeric-only)
salt
Peel the parsley, wash, dry and chop. Finely chop the clove of garlic, if you want to use (I have used the first time and I think that is too strong, and I liked it more the second version, without garlic). In a bowl
gather lentils, parsley, (garlic), (turmeric or curry powder), sesame seeds and breadcrumbs. Adjust salt.
Clean squid emptying pockets, removing the cartilage, eyes and beaks and depriving them of the skin.
Chop the tentacles and add to the mixture of lentils.
With the aid of a sac-a-few throwaway stuff the squid without cluttering up: shrink during cooking and risk of bursting.
close with a toothpick and put them in a large saucepan on low walls, a layer of extra virgin olive oil. I I've added half a glass of white wine because it inspired me. :-D
low heat and braise them in a covered pan for about 8 minutes (more if they were bigger), turning halfway through cooking.
They can be served hot or cold.
This preparation can be made with other vegetables: beans, chickpeas, broad beans and peas.
(I published the picture of the whole squid stuffed because it does not tell you what I thought ...:-D)
PS: I apologize for the confusion of text and photos: Blogger is making a fuss for some time :-( I had written the text in the right sequence. Perhaps, however, thanks to Blogger invent a new literary style. ;-)
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