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Pagnotta alle rose * Bread rose

Тази питка приготвих the idea of \u200b\u200b Marie-Angela . Dough made in this recipe , without add cheese and caraway. To become bulky roses in the middle made small balls of dough, brushed them with egg yolk and wallowed in poppy seeds. Here are step by step how to shape the roses.

Questo pane preparato con l'idea di Mari-Angela . L'impasto ho fatto di questa ricetta ma senza aggiungere formaggio e cumino. Per diventare più voluminoso rose in mezzo in piccole palline di pasta, spennellare con tuorlo e si rotolava in semi di papavero. Qui ci sono passo dopo passo come modellare le rose.

Make 8 small balls. Each ball brush with egg yolk and roll in a bowl of poppy seeds.

Fare le otto piccole palline. Ogni palla spennellare con tuorlo e rotolare in una ciotola di semi di papavero.

Divide the dough into 9 equal balls. Eight of them roll out a circle with a thickness of 1 / 2 inches
Dividete l'impasto in nine palline uguali. Otto di loro stendere un cerchio con uno spessore di 1 / 2 cm.

In the middle of each Circle put one small ball of dough and cut the four corners.

Al centro di ogni cerchio metti una pallina di pasta e tagliare i quattro angoli.

Take one part mid Giri un lato del mezzo

after her second, third and fourth .. . to receive a rose.
dopo il suo secondo , terzo e quarto ... ecco una rosa .

Put in the middle of one of the cakes and arrange around eight roses.

Metti una palla in mezzo e disporre circa otto rose .

Spread cake with egg yolk and scatter with sesame. Leave to double in size.

Spennellare con tuorlo e con sesamo. Lasciate lievitare a raddoppio il suo volume.

След час загряваме фурната на 180С и изпичаме за около 40 минути до златисто.

Dopo circa ore, preriscaldare a forno a 180C e cuocere per circa 40 minuti fino alla doratura.

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Cantuccini * Kantuchini or double-baked biscuits

Традиционни бисквити almonds in the region of Tuscany. They call them biscuits from Prato (biscotti di Prato) or kantuchini (corners). Biscuits (biscotti) in Italian means twice baked. Osobenosta them in double baking, once in the form of bread baguette, and a second time as sweet. Very tasty and aromatic, can be stored for long periods without dry. Bake most often around the Christmas holidays. Consumed with popular Vin Santo (a traditional dessert wine), but are equally delicious with milk coffee or cognac. Many are popular worldwide.

400 g flour 220 g sugar

200 g almonds 40 g butter

1 tsp ammonia soda or baking powder
3 eggs (1 yolk for spreads)

pinch of salt 1 orange peel vanilla


Bake the nuts and cool them. Nice beat eggs with sugar, add melted butter and spices. Add the flour to Raising, obarkavame well. Knead dough slightly sticky, helping with the meal can not stick to hands. Transfer on desktop, rolled and applied in addition nuts. Knead well. Shape 2-3 rolls and arrange on parchment in the pan. Spread with beaten egg yolk. Bake at 190 C for 20 min to zlatisto sprinkled. Vadim from oven and cool on the grill a few minutes. Meanwhile, reduce oven 170S. With a sharp knife rezhem slices 1 cm thick. Arrange them in the tray and return them in the oven for 10-15 minutes Cooling.

400 g di farina
220 g di zucchero
200 g di mandorle non spellate
40 g di burro
3 uova (1 tuorlo per spennellare)
a cucchiaino di lievito chimico in polvere
un pizzico di sale
scorza di arancia o limone
vaniglia

Accendete il forno a 190 ° e fatevi tostare le mandorle ben disposte su una placca per 3-4 minuti, then remove them from the oven and allow to cool. Then proceed to form the dough for the nooks: put three eggs in a bowl and add a pinch of salt and sugar. Fitted very well until mixture is puffy and fluffy. Now add the melted butter and warm, orange peel and vanilla and stir. Stir in the flour sifted with baking powder and mix all ingredients well. Once you have a soft crumb mixture, add almonds hours cooled, transfer the mixture onto a floured surface and compattatelo hand to get a ball uniform. Divide this mixture into two or three balls of the same size and they obtained two or three small loaves approximately 30cm long. Transfer the loaves on a baking sheet with parchment paper, lightly brush them with beaten egg and cook for 20 minutes in oven at 190 °. After this time, remove the loaves, let cool a few minutes and proceed to cut it diagonally to get the biscuits about 1 cm. Arrange the biscuits on the plate and gotten back to you "toast" in the oven at 170 degrees for about 15 minutes.

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Buon Natale * Merry Christmas * Merry Christmas

Весела Коледа на всички, които се отбиват here! May all your dreams and wishes come true!

Be healthy, happy and very loved!

Buon Natale a tutti che leggono qui! Possano tutti i vuoi sogni sono desideri diventano realtà!
Essere salute, felice e molto amato!

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Braciole di maiale con crema di zucca e taleggio * steak sauce and cheese pumpkin

I always saw the pumpkin as a fruit and culinary terms I make it underrated as I produce it only of pumpkin or roasted pumpkin with sugar. This winter when we were with many pumpkins I decided to see what how we prepare and various dishes with it. So I found this recipe online Giallo e Zafferano . I showed it to my husband and he wanted to prepare it. I mean, I thought it was a very tasty dish. Really really liked and so started my love of pumpkin as a vegetable. Stay tuned for more delicious ideas with pumpkin soon.

Ho sempre visto la zucca come frutto e in termini culinari ho sottovalutato come l'ho fatto solo a pie di zucca o in forno con lo zucchero. Questo inverno, quando eravamo con le zucche molti ho deciso di vedere cosa preparare. Così ho trovato questa ricetta nel sito Giallo e Zafferano . Ho mostrato a mio marito e voleva prepararlo. Voglio dire, ho pensato che fosse un piatto molto gustoso. Ci è piaciuto molto e così cominciai il mio amore di zucca come un vegetale. Aspettando idee più delizioso con la zucca al più presto.

1 tablespoon seasoning for meat
4 steak
3-4 tablespoons
olive oil 1 bunch of parsley Salt

and pepper 2 tablespoons soy sauce
200 g cheese or brie-type cheese melted slaysove
½ dose sauce pumpkin

Pumpkin Sauce:
2 cloves garlic
5-6 basil leaves 1 liter broth
vegetable oil 30 g

2 onions 1 sprig marjoram

2 tablespoons
olive oil 200 g potatoes
Salt and pepper Parsley

2-3 sage leaves

Thyme 600 g peeled pumpkin pieces

seasoned steaks and fry them in oil. Remove them. In same pan pour pumpkin sauce, soy sauce and mix. Add steaks boil for a minute. Put on each steak on a slice of cheese and remove from heat.
seasoned with parsley and serve.
For the sauce, fry finely chopped onions in butter and olive oil. Add potatoes and diced pumpkin and cook gently. Add broth, reduce heat and let it suffocate and well cooked vegetables. Herbs zararzhete with thread to prevent collapse until cooked. Remove them before blending. Puree in a blender and season with salt and pepper and oil. You can add малко пармезан накрая за аромат.

in Italian
Ingredients: 1 tablespoon

4 flavors for roasted pork chops about one o'clock
150 g 3-4 tablespoons extra virgin olive oil 1 bunch parsley

salt, pepper 2 tablespoons
soy sauce 200 g
taleggio
1 / 2 dose pumpkin cream

For the pumpkin soup: 2 cloves of garlic


5-6 basil leaves 1 liter of broth
30 g butter 2 onions

1 sprig of marjoram
2 tablespoons olive oil 200 g potato


pepper 1 bunch parsley is
2-3 sage leaves 1 sprig of thyme

600 g pumpkin flesh clean

Take chops with pesto and beat until meat resulting in a thickness of about 1 cm, then put in a Lie down and oil non-stick pan chops, sprinkle with spices to roast. Let them brown on both sides and then remove from pan and keep warm. In the same pot, add cream of pumpkin soup previously prepared, add the soy sauce and mix well. Add the chops, let them season for a minute with the sauce of pumpkin and then put on each one of them a slice of Taleggio. Cover the pan with a lid and allow it the time necessary for the taleggio melts, then sprinkle with finely chopped parsley and serve immediately with plenty of chops accompanying sauce cooking.
For the sauce, cut the pumpkin flesh into small pieces, peel the potatoes and also cut into squares. Peel onions, chop finely and put them to fry in a pan with butter, olive oil and garlic, add the crushed pieces of pumpkin and potatoes, and stir, let it soak. Add little by little, when necessary, the vegetable broth, then tied in a bundle of herbs and mix them with other ingredients, adding more broth as needed, let them cook for about 25-30 minutes on low heat. After this time, remove the bouquet garni of herbs and pass the cream in a blender, and add salt, once you get the desired consistency and add freshly ground pepper and a drizzle of extra virgin olive oil. If you want you can servirer the hot cream, accompanied by a generous sprinkling of Parmesan cheese and toasted croutons.