Novescia Federation Biologists

Spezzatino di spalla alla zucca * stew with pork and pumpkin

Hello! Some time ago I promised you more delicious and unusual recipes for Bulgaria with pumpkin. Etoya too. Try it and you will not regret!
Ciao a tutti! Qualche tempo fa vi avevo promesso le ricette più deliziose con la zucca. Eccolo qua. Provatelo! Questa ricetta è della rivista Cucina moderna.

600 g of pork neck
400 g pure pumpkin 2 tablespoons
2 tablespoons flour
dry Marsala wine 1 sprig rosemary

1 sprig sage 1 clove garlic

300 ml broth
15 g olive oil


nutmeg salt, pepper

Clear meat greasy parts and cut into small cubes. Roll the cubes in flour flavored with nutmeg and freshly ground black pepper, shake off excess flour. Melt butter in a pan with some olive oil, add chopped to diced meat and rosemary and cook over high heat on all sides by turning with a wooden spoon. Pour half the broth, cover and reduce heat. Leave to simmer for about 30 minutes.
Put the pumpkin in the pan cut into small pieces, a few leaves of sage and the rest of the broth. Stir well, Season with salt and stew stirring occasionally for 20 minutes or until ready meat. Serve hot.

in italiano:

600 g pork shoulder

400 g pumpkin already clean

2 tablespoons flour 2 tablespoons dry Marsala wine

1 sprig rosemary 1 sprig

sage

1 clove garlic

300 ml broth

15 g butter

extra virgin olive oil

nutmeg

salt, pepper

Private the shoulder of the rind and the fatty parts, and then cut the meat into little cubes. In the flour flavored with nutmeg and plenty of freshly ground pepper and shake lightly to remove excess. Melt the butter in a pan with a little olive oil, add the diced meat and rosemary and let cook over high heat, turning on all sides with a wooden spoon. Sprinkle with half of the boiling broth, cover, reduce heat to low and simmer for 30 minutes.

Put the pumpkin in the pan also cut into small pieces, a few leaves of sage and the rest of the boiling broth. Mix well, season with salt and cook, stirring frequently, for 20 minutes or until the meat is diventata tenera. Servite lo spezzatino caldissimo.

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Hot dog veloce * Lazy hot dog

Emmental cheese or other
Sausages / mustard sausages

500 g bread dough

Roll finished dough rectangle 1 cm thick and divide into squares. Middle of each square with mustard glaze and place one sausage. Lightly press. Grate a little cheese. 200 Нагрейте фурната на С и изпечете до златисто.

100 g of cheese like Emmental
200 g of raw sausages or sausage
mustard 500g


Roll out bread dough 500 grams of bread dough to a thickness of about one cm, cut into 8 rectangles, transfer them on plate lined with parchment paper and sprinkle with a handful of Emmental cheese. Make a small incision in the center of each rectangle, spread it lightly with your hands and plug a cocktail sausage and a little mustard. Place in hot oven a 200 ° e cuocete gli hot dog per circa 10 minuti.

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Panini integrali con semi di girasole * Whole cakes with sunflower seeds

Products:
350g flour 150g wholemeal flour


250g water 50 g olive oil 10 g salt

6 g yeast
sunflower seeds and fresh egg
milk spreads

Dissolving yeast in lukewarm water. do well in the flour and pour yeast, olive oil and salt. Knead soft and elastic dough and let to double its volume. After about 2 hours, pressed with his fist several times to settle the dough and divide into equal pieces. Shape loaves and arrange in paper covered baking tray, cover to explode one more time. Turn oven heat to 180 °, with Brush cakes with a mixture of milk and egg. Bake for about 30-40 минути. Извадете от фурната и охладете върху решетка.

Ingredients: 350 g flour 00


150 g wheat flour 250 g water 50 g extra virgin


6 g salt 10 g fresh yeast
sunflower
egg and milk for brushing

Dissolve the yeast in the lukewarm and after making a mound of flour, put it in the hole, begin to knead and enter the oil and salt at last. Knead well until we Once the dough is firm, smooth and elastic. Let rise in a covered bowl. After about 2 hours, deflate the dough and cut the rolls by giving an oval shape, deposited in pan covered with parchment paper, well spaced and let rise for another hour. Turn oven to 180 degrees, brush the rolls with an emulsion prepared with a little milk and egg sbatutto. Bake for 30-40 minutes. Remove from the oven and let cool on a wire rack.

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Well done, idiot!

Rita Pani
February 14, 2011 at 10:40

"That women was a partisan mobilization, shame.
Resignations are inadmissible in a proposal, I have not betrayed the mandate electoral reforms, nor have I betrayed. "[This guy debauched Council]



Well done idiot!
still spit on you, you who vomits in his face all the scorn,
do a little 'because it was not enough.
Shame? Pacciani told by an amateur is not even laughable offense, rather disgrace, another, in addition to all the others that sooner or later have to answer for.



As I said I have never strongly abducted by the initiative yesterday, or not convinced of the motives or the method, I can not accept yet another insult to a man nothing that gives more and more signs of the imbalance that is gripping in his surreal world, dominated by the power of money, able to bribe those who are selling everything himself, including his dignity.

Well done idiot!
He had to invite millions of women to be ashamed, that he knows no shame. It is a feeling that should prove his son was thinking locked in an underground bunker where, with his madness does not think to conquer or destroy the world, but women see little more than children, rubbing her ass against a pole.
And it is different from the shame that some children feel when they do not recognize that a father, lost to wander the streets in pajamas and slippers, abandoned by their thoughts.
Not only is the tenderness that perhaps resembles the shame, the one who must prove his children, but the horror of having a father as a maniac, dangerous to himself and his property, detrimental to an entire population and that if they were smart, would make provision to prohibit.
am a woman, an imperfect person, but I do not accept to be told that I should be ashamed as a woman, because women meant to say, crying, that you never sell an old pig, or a bowl of soup, nor a place to minister. The freedom that his sick mind and its advertisers have stolen, it is good but you can not buy wins. Freedom, true, that we will make him succeed sooner or later.
Idiot!
Is there really nothing to be ashamed, but to have started too late to raise their heads, as we were busy fighting other battles, such as those for work and survival, we have always lost because nothing can be against jerks. There is no way to get them to reason, you can not push a fool to look at things with another eye, a different perspective. An idiot is an idiot. And that guy is the first of idiots who pay someone to think for him.
There is no shame to keep your head high. There is no shame
nell'accorgersi slowly that it is time to assert themselves for who we are - not just women - but human beings.
The only shame is that I am willing to allow me to know that I will never do enough to make an idiot, megalomaniac, sex maniac and addict himself, continues to throw the lives of decent people into consumptive where has thrown, poverty and despair, sadness and loneliness.
Perhaps the days like yesterday make you might think, maybe just for a moment, that you can stop, finally, to be ashamed.
Rita Pani (stateless)

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Buon Compleanno con torta caprese di cioccolato e mandorle * Happy 2nd Birthday with Caprese Cake

Изниза се още една year. How quickly time flies and there is not enough for anything. I started a joke to have an online version of the recipes and I are always on hand, but what happened? I have more 500 readers, and who knows how many anonymous ... I have posted 500 recipes that are viewed by over 200 000 people. I never even dreamed of and such figures! I'm not in speeches and writing ... I do not know what to say except that I thank you and I will try to opradvaya trust you with new ideas and delicious recipes. Special birthday I prepared a wonderful Caprese cake that will try it again for sure. Get out to your meal!

È andato un altro anno. Come in fretta il tempo vola e non c'è abbastanza di nulla. Ho iniziato come uno scherzo, perché voglio una versione online delle mie ricette, ma cosa è successo? Ho più di 500 lettori, e chissà quante anonimo ... I sent about 500 recipes that are seen by over 200 000 people. I never even dreamed of such numbers! I'm not good at speaking and writing ... I do not know what to say except that I thank you and I will try to justify your trust with new ideas and delicious recipes. Special for the birthday cake I made a beautiful cake Caprese. Be my guest and enjoy!

130 г бадеми
150 г шоколадов фондан или черен шоколад
130 г масло

3 eggs 15 g cocoa powder
30 g potato starch (or corn)
1 / 2 tsp baking powder 100 g sugar

salt

Leave butter at room temperature. Separate egg whites from the yolks. Beat the egg whites with a pinch of salt. In blender grind almonds with 50 g of sugar. Melt the chocolate fondant 130 g.

Beat soft butter with the rest sugar cream. Add almonds, cornstarch and baking powder. add eggs one at a time and continue stirring. Finally add the melted chocolate mixture and protein after it. Pour into a round shape 22-24 cm covered with parchment. Bake in preheated oven for about 40-45 170S minutes. Cool completely and transfer в чиния.

130 g almonds 150 g dark chocolate 130 g butter


3 eggs 15 g cocoa powder 30 g

potato starch 1 / 2 teaspoon baking
100 g sugar salt


Let the butter soften at room temperature. Shell the eggs and separate the yolks from the whites. Beat the egg whites with a pinch of salt. Reduce the almond powder to the mixer with 50 g of sugar. Melt in a water bath 130 g of dark chocolate.
Mount with the whip softened butter with the remaining sugar. Combine the ground almonds, potato starch and baking powder sifted and mixed. Add 1 egg yolk at a time and continue to stir. Amalgam in the melted chocolate mixture. Combine the egg whites until stiff and incorporeal with gentle movements from the bottom up. Bake
. Lining the pan with parchment paper wet and squeezed. Pour the mixture into the mold and livellalo with the back of a spoon or whisk repeatedly the mold on a work surface. Bake the cake in a preheated oven at 170 ° C for 40-45 minutes. Let cool completely. Transfer it onto a plate, sprinkle with the remaining pieces of chocolate eggs, spolverizzala with cocoa and serve.

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Terina di uova e fave * Terrine with eggs and beans

Рецептата е от списание Cucina Moderna. Some time ago I ate beans, but I did not like. Now I learned how to white beans and the taste is much better. Terrine that can prepare and peas.
Questa ricetta è di una rivista di Cucina Moderna. Qualche tempo fa ho mangiato i fave, ma non mi piaceva. Ora ho preparo a questo modo di fave e il sapore è molto gustose. Questa terrina che può preparare con piselli.

8 eggs 250 g plain beans (1.2 kg of leaves)

salami 150 g green onions 30 g butter

salt, pepper

Boil beans in a bowl of boiling salted water for 20 minutes, then dry them with a hand under running water remove skins crush them between your fingers. The idea is be removed and the inner shell, which is any grain.
Break the eggs into a bowl, add a pinch of salt, freshly ground black pepper and finely chopped onions. Beat eggs with a fork. Dress form cake with parchment. (You can get wet and drain). Melt 10 g butter in a pan, pour 1 / 3 of the eggs and fry on medium heat stirring with a wooden spoon until it starts to thicken slightly. Pour the bottom of the form, divide half the beans and diced salami. Prepare the same way another third of mixture and add the form. Pour remaining beans and sausage, make the last part of the eggs, again slightly compressed. Bake in oven at 170 degrees for about 20 minutes.

8 uova

250 g fave sgusciate (1,2 kg circa con il baccello)

150 g di salame

un mazzetto di erba cipollina

30 g di burro

sale, pepe

Lessate le fave in una pentola con boiling salted water for 20 minutes, then drain them, mash them quickly under running water and the skins Privatel crushed between your fingers. Break the eggs into a bowl, add a pinch of salt, plenty of freshly ground pepper and chopped chives with scissors. Beat with a fork just enough to mix the ingredients. A mold lined with half-liter box with a sheet of baking paper wet and wrung out. Melt 10g butter in a frying pan, pour one third of the eggs, cook over medium heat scramble with a wooden spoon) until they start to thicken, there are still a bit 'creamy. Pour on the bottom of the mold, spread over half of the beans e del salame a piccoli dadini. Cuocete allo stesso modo un altro terzo di composto e sistematelo nello stampo. Coprite con le fave e il salame rimasti e completate con l'ultima parte delle uova, sempre strapazzate. Mettete lo stampo in forno a 170 ° e cuocete per 20 minuti.

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Spongata * Spong

Spong is a traditional Christmas dessert for the provinces of Reggio Emilia, Parma, Buse, Piacenza and Modena. In Buse, Spong is of particular historic significance. While Giuseppe Verdi's Don Carlos is composed visited an old pasticheriya founded in 1867. In
shop served a special dessert of sweet oil dough filled with honey, almonds, pine nuts, candied fruit, lemon and orange peel and raisins. Verdi called dessert is a masterpiece and ever since Spong is the official dessert of Buse.
name comes from the Italian word for porous sponge структурата на десерта отвътре и захартното покритие отвън.

The spongata, or fungus, is a sweet Christmas present in certain areas of the provinces of Piacenza, Parma, Reggio Emilia, Modena е Busseto. A Busseto, sponge has particular historical significance. While composing Giuseppe Verdi's Don Carlos, would visit the Old Bakery Muggia, founded in 1867. The pastry served with special sweet pastry, filled with honey, almonds, pine nuts, candied fruit, cedro e uva passa. Verdi pensato che la torta era un capolavoro e il spongata divenne il dolce ufficiale di Busseto.
Il suo nome deriva dalla parola italiana per spugna, facendo riferimento alla consistenza del ripieno, i piccoli fori sulla parte esterna e il rivestimento di zucchero.

200 g flour 60 g butter

250 g honey
50 g walnuts
120 g dried fruit
40 g almonds 70 g sugar

40 g caster sugar 40 g raisins

50 g breadcrumbs
peel 1 / 2 lemon 1 teaspoon

cinnamon 1 egg yolk 1 egg


Soak raisins in warm water for 15 minutes, drain. Cut dried fruit, grind nuts, toasted bread. Heat over low heat 2 tablespoons honey, diluted with a little water just to boiling and remove from heat. Add cooked ingredients and nuts. Flavored with cinnamon, stir gently with wooden spoon. Transfer to bowl and let stand 1 hour.
Sift flour, add butter at room temperature, sugar and grated lemon peel. Add egg and yolk, and let knead for 30 minutes.
Divide the dough into two parts and roll out two rounds of 3 mm thick. Littered with parchment round tray with a diameter of about 24-25 sm.Slozhete one crust and pour filling. Pokriiyte with the second crust and turn the edges inward. Bake at 180 ° C for about 40 minutes. Cool and Dust with powdered sugar.

200 g di farina

60 g di burro

250 g di miele

50 g di gherigli di noce già pelati

120 g di mostarda Fruit

40 g almonds

70 g of sugar

40 g sugar 40 g

raisins

50 g breadcrumbs

zest grated 1 / 2 lemon

1 teaspoon ground cinnamon

1 egg yolk 1

Let soak the raisins in warm water for 15 minutes, drained and chop fruits, chopped nuts, brown do for a few minutes in the oven the bread crumbs. Heat over low heat honey diluted with 2 tablespoons of water just reaches a boil turn off the heat and add the prepared ingredients and almonds. Scented with cinnamon, stir gently with a wooden spoon, transfer everything into a container, cover and let stand for 1 hour.

Sift the flour, add the butter, let soften at room temperature, sugar and grated rind of lemon. Together the egg and egg yolk, mix and let sit for about 30 minutes.

Divide the dough in half and roll it out in as many layers with a thickness of 3 mm, obtaining two records. Line a round cake pan with waxed paper, arrange the first disc and sprinkle with the compound.

Cover with second pastry disk C and seal edges to enclose the filling completely. Spongata the Cook in oven at 180 ° C for 40 minutes. Take it away, let cool, liberatela greaseproof paper and serve, sprinkled with icing sugar.

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Mia colazione preferita o bruschette con pesto e mozzarella * My favorite breakfast or Bruschetta with pesto and mozzarella

Моята любима закуска ... много лесна, но много вкусна. I love pesto Genovese, especially when I go and prepare myself for this purpose I have made a whole mini plantation basil that gather throughout the year. Take a few slices bread, toasted on one side, spread the pesto on the other, put a slice of mozzarella and toasted again.

Mia colazione preferita ... molto semplice, ma molto gustose. Adoro il pesto genovese che preparo a casa spesso. Mettete qualche fette di pane e tostate un lato della fetta. Stendete con pesto un altro lato di pane. Mettete una fetta di mozzarella e tostate ancora.

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Panini multi strati * Sandwich breads

flour 500 g 10 g fresh yeast 10 g salt

10 g sugar
350 g hot water

Dissolve yeast in warm water and let for 10 minutes. Sift flour, add yeast and knead. Finally add salt. (This is available in each recipe to Karina, I do not know what is the idea, but I would add salt and At the beginning and end of mixing, and I see no difference). Shape into ball and place in greased bowl to double its volume per hour. Transfer on floured surface and roll out a rectangle with a thickness of 5 mm. Using a cutting disc or a cup cut out circles of dough. Arrange on 3 discs one another, as Brush with water between them. Gently press to agglomerate. Put in a tray covered with baking paper and allow to double in size in 45 minutes. Preheat oven to 230 C, place the container with water in the oven and bake for 10 -12 minutes until golden.

500 g di farina
10 g di lievito di birra fresco
10 g di sale
10 g di zucchero
350 g di acqua tiepida

Sciogliere il lievito in acqua tiepida e lasciate riposare for 10 minutes. Knead the dough elastic, adding at the end of the salt. Carefully knead the dough. Form a ball and put in a greased bowl. Cover and leave for about 1 hour. On a floured work surface, place the dough and roll into a rectangle with a thickness of 5 mm. Cut out circles of dough. Place the rolls of 3 disks each, adding one to the other pre brushing each disc with a brush with water before covering the rest. Mash slightly. Place sandwiches on baking paper and leave for 45 minutes to double its volume. Preheat the oven to 230 C, place the buns in the oven and bake for 10 -12 minutes, until golden brown.

Рецептата for these delicious cakes I took from the site Karina.
Questi buoni panini visto dal forum di Carina .

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Zurigo con mela e crema pasticcera * Zurich dessert with apples and pastichera

And an incredibly delicious and easy dessert with puff pastry, this time from Cameron of Forum Cookaround.com
Un altro dolce delizioso e incredibilmente facile con pasta sfoglia, questa volta la ricetta di Cameron dal forum Cookaround.com

puff pastry
1-2 apples


4 egg yolks 150 g sugar
80 g flour 500 ml milk

rind of 1 lemon

Beat eggs, sugar, add flour, milk and lemon peel and boil the cream. Cover with foil does not become crust.
Roll puff pastry sheet with a thickness of 5mm. Cut of rectangles with dimensions of 10 x 8 inches Spread dough with 1 tablespoon of cream. Cover with second sheet and brush again with cream. Place the third sheet and brush the top of it put some slices of peeled apple. Sprinkle with plenty of powdered sugar and bake at 200 C until golden. Finished cakes spread with apricot jam for brilliance and scatter with icing захар.

puff pastry apple
1-2


4 egg yolks 150g sugar 80g flour


milk 500g grated lemon

Prepare a custard. Beat eggs with sugar, add the flour and then milk and lemon peel. Bring to a boil, remove from heat as soon as it is dense. Put it immediately into a bowl and cover with plastic wrap.
Roll out the pastry to about 5mm. Cut into rectangles of 10x8 cm. Do some little hole in the center and put a spoonful of cream and put wet the edges of empty rectangles one above the other three cut an apple into thin slices and put 3 sopra una zurigo spolverizzate bene di zucchero a velo e infornare a 220 ° finche si gonfia, poi portare a 200 ° fino a doratura. Scaldate della gelatina di albicocche, pennellate con zucchero al velo.

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Sfogliatelle glassate * Glazed fingers

The simplest and quickest dessert I've cooked, but one of the most delicious. I made a big tray and over one hour. (The diet will wait until tomorrow :-))). For the first time I tried this delicious in Italy, returned to porazrovih prescription and found correct the blog of Manu . It can find a lot of authentic recipes from the region of Trento.

Il dolce più semplice e veloce che io abbia mai cucinato, ma uno dei più deliziosi. L'ho Fatt in una teglia grande e io ne ho mangiato per un'ora. (La dieta aspetterà fino a domani :-))). Per la prima volta ho provato questo delizioso dolce in Italia, e quando tornato ho cercato per ricetta e ho trovato questo nel blog di Manu . Ci sono anche un sacco di ricette autentiche della regione di Trento.

*****
Here's the recipe:

puff pastry powdered sugar water


density of the glaze is made of an eye. Put a few drops of water sugar in order not happen very often. Dough cut into rectangles measuring 2 x 10 cm Brush a little of the glaze over the dough. Put on tray covered with parchment. Bake in 200C for about 20 minutes until golden. You can store a few days if they remain:)

in italiano:

Pasta sfoglia
zucchero a velo quanto basta
acqua quanto basta

Per la Glaze very slowly pour in sugar water to form a glaze that is spreadable, but not too fluid to leak from the pasta if you did it too runny add a little 'icing sugar until the right consistency. Roll out the pastry dough with a rolling pin as thin as the rest of the pastry on parchment paper and cut with a pastry wheel of rectangles of approximately 2x10 without moving. Then with a spatula spread an even layer of frosting on each piece. Now with the help of a spatula transported the puff pastry on a baking tray by putting them close enough. Bake at 200 degrees for about 20 minutes.

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Plumcake salate al formaggio e olive * Salty cake with cheese and olives

250 г
flour 3 eggs 2 tsp

baking powder 100 ml dry white wine 100 ml olive oil

150
cheese into cubes 100 g pitted olives
Salt, pepper and herbs (thyme and oregano)

Всичко омесвате и печете на 180С за около 45-50 мин.

250 g flour 3 eggs

1 packet of yeast for sweet
100 ml dry white wine
100 ml of olive oil
150 g of cheese (to taste) diced
100 g green olives or pitted blacks
salt, pepper and mixed herbs (oregano, thymo)

Beat the eggs. Add milk, wine, oil and flour sifted with baking powder. Add the cheese cubes and olives. Butter a loaf pan, pour il composto e infornate a 180 ° per 45 minuti.