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(Monday is for everyone)

... and the Oscar goes to ...

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Bavetta CORALS OF THE RICCI (first, fish, Sicily)

Summer: sun, sea, little house type of family fishermen on the beach, wonderful, externally "attacked" by salt and time, internally rich in works of art, colorful and welcoming ... .. a husband and two children in love salty blood of life are discovering day by day ... ... .. here I am.

My favorite musician says "we eat today?"

"what you want" and suddenly the answer I go down the stairs armed with a wooden box ...

"where vaiii, alloraaaa cucinoooooo thing ...", there is already more ...

three of us we look down the beach, and the rocks we see her floating wooden box, comes up and see urchins, sea urchins, sea urchins ... ..

Now I know what to do, go home, small appliance excited with the old plates of red lacquered metal uncles and I need to prepare the ritual of opening the scroll.

A couple of bottles of white wine are always in the fridge, you never know in the morning we had robbed the baker's yeast gave off scents. ... I could not want anything more ... ..

Bavetta corals OF RICCI

For 4 p

• 400 gr bavette
• 40/50 curly
• 2 cloves of garlic
• dry white wine (I used 's then also carried Alcamo Doc table)
• oil

Open curls and pull out the strips red / orange are also gathering in their water.

In a pan scale the oil with the garlic and blend with the wine when it is completely evaporated, add the water of the urchins previously filtered through a gossamer then simmer for 1 or 2 min.

Meanwhile begin to boil the pasta and, when more than half cooked take 2 or 3 tablespoons of water (rich in starch hours) and pour in the oil seasoned.

Turn the pan, remove the cloves of garlic and when fully hot dipped the tips, mix well, turn off and add the eggs of sea urchins.

Some add a little parsley on the plate but I'd rather feel the fresh flavor of the sea urchin.

Needless to say, eaten just took a boat could lead to addiction!

PS: I stopped in my photos to that with a few curls in the pot but I regret not having stopped the full picture of the litter box full .....

This recipe is in the contest

Ends February 25

and also

expires on 28 February

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BUTTERFLIES Artichoke and balsamic vinegar (New York, first)

recipe I do not think the birth of ancient but still cooked by his grandmother when he lived in that of Mantua, Mantua Aceto said to come from a company producing excellent vinegar.

Use instead of the butterfly is all mine because I arrived just wrote the recipe for the sauce.

BUTTERFLIES AND ARTICHOKE BALSAMIC

For 4 p

• 400 gr pasta
• 4 artichokes balsamic vinegar
• vegetable stock 1 onion
• 1 spiccjio
• garlic 1 dl cream
• Butter
• grated Pecorino
• mint leaves (optional) Salt and pepper

Clean the artichokes and cut into slices.

In a large skillet, melt butter and saute the onion into thin slices with the garlic cut in half, and when the onion is transparent, remove the garlic clove, add the artichokes, season with salt and add a tablespoon soup balsamic vinegar, cook for twenty minutes every so often with wetting of the broth.

After cooking the artichoke off and mix in the cream and pepper.

When the pasta is ready, turn off the juice, stretch with 2 or 3 tablespoons of pasta water, drain and pour into pan jumping for 1 minute, turn off, add the grated pecorino cheese, a few leaves mint (now I have not made) and drops of balsamic vinegar.

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Excused Absences! LAKES OF ITALY

E 'so long that I plan to write something on this blog, but unfortunately, since I started college, I never have time for nothing!
know that this is the reason for my absence! :) As soon as I
a while, I'll return with new and interesting articles on the peoples of the world! ^ _ ^

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CUPCAKE TREE DESIGN

expires February 28

in Christmas gifts are a must, but also in my pantry, on the label of a jam on the bottle of liquor, anise cookies on .....

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HAPPY VALENTINE'S DAY .....

Wishing Valentine's Day is a must, we women really like to tell the truth .... but I hope that you can see the Valentine's day in every gesture , in every word and every intention of the person you love and just as you can see it in your love ......
Greetings ......

Methathione Before And After

IT STARTS AGAIN!

Tuesday evening, when all who look Sanremo, you come to Magnolia to see two teams that will make your hair curl ass from Gayne

Straight from Mom Relapse - BLACK TUSK & HOWL!

And then the usual crap music that we have made the rest of us.

who is not is the uncle of Ruby. So the only one who did not brush (maybe).

• www.myspace.com / blacktusk
• www.myspace.com / howlheavymetal

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SILTER Cheese Bresciano (on food habits and customs)

What I am also reminded of all Brescia me almost daily, referring to my stubbornness, details that "others" to the climax they hitch Brescia. ... But I say why? Well ... ...

What to do with cheese? .. which is anything apart from Brescia.

I is brought directly from Valcamonica, it is said that the name comes from the Celts, and that is to indicate the place of production and more recently by dialect word "Hitler " whereas indicates the place where they made salt and refined cheeses.

Casel (Silter) of Caret

E 'cheese product throughout the year with only raw milk of Brown Swiss cows, making cheese in the mountains and is marked with a sequence of pictures depicting some rock carvings and two anthropomorphic edelweiss, after 200 days of curing, on the flat face of the cheese, they are intended to focus on the word "SILTER CAMUNO-SEBINO" incision and rock art: a scene of plowing with a pair of edelweiss.

seasoning for about the first 100 days has a delicate flavor and is tender, the seasoning over 200 plays a stronger flavor and you can also grate.

are underway for obtaining the PDO. The words inserted in the center of the PDO will be the main logo.

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PASTA WITH SILTER (first, Lombardy, cheese)

recipe dad, simple but against very special, once used handmade pasta and my Grandma Esther did the choice fall on Bigo (Bigoli) egg.

This cheese must admit that I never bought it, I is brought directly from Valcamonica and then I do not know if you can find it easily but I assure you it is delicious, the flavor is mild and tastes like milk.

DITALONI AL SILTER

for 4 p

• 400 gr. Ditaloni (if you have Bigo better)
• Silter 1 slice (2 cm thick)
• 1 to 2 tablespoons milk
• pepper 1 knob of butter abundant

While cooking the pasta in a pan put the butter, cheese, coarsely grated (use a grater on large holes and completely hand otherwise overheat with the speed metal, not grated more) and the spoons of milk, flame low melt everything and immediately turn off (be careful if you go over there is the risk of curd cheese and throw it all away).

A cooking pasta, do not drain too much and knocked over in the pan, add the pepper and is ready to be served piping hot, with no other ingredients.

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...... why colors

                                                         ..... not only in the dishes!

My Brazilian Grandma #1

ARE ALWAYS HERE ....

Guys, it's true, I'm a little bit on the run since I returned from vacation but a reason and maybe there is more than one ..... you remember that I told you that in such a short time after birth my blog, I have something important had happened with him?

Well, I'm working on a project related to the beautiful and big kitchen (but of course!) and music, much-missed element undisputed in my house, and between meals and another, between my work and my children, including a reading and a film, I hasten to plan and then to realize everything ..... have patience, you will share more in there and why not, if possible, also starring someone!