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croutons buckwheat flour lard OF THE CREMONA (appetizer, bacon, london)

for pleasure or for business, the fact is that in our house we do not miss the evenings and lunches and dinners vary accordingly vary as the clouds in the sky .... but I like it a lot and, thanks to the imagination, the weather or the type of the guest, the cook tradition ol 'invention (manuscripts agree but how can you not invent?)

This recipe is part of a set but of course you present it only as one of the many appetizers / snacks that can be do ... .. and it is easier to write ... ...

croutons buckwheat AL lard CREMONESE

• Buckwheat flour minced big
• Water
• Sale
• Charter oven
• slices of lard farm
• Rosemary

Bring water to a boil, salt it a little, then pour in the flour with a whisk and stir until the mixture is dense but not hard ( Unfortunately, as often happens to me, going to the eye, I can not remember to take note of the doses, but if you are in difficulty, the packaging shows the amounts for polenta with the difference that here you abound a bit 'with water) and cook If the polenta would harden too much add more water.

Place Card oven on a polenta and spread on the semi-hard, always with a wet spoon or a rolling pin with double greaseproof paper, bring the thickness to about 1 cm / 1 ½ cm, allow to cool.

Cut into squares and put the mixture under the grill (in summer or if you are still comfortable on a BBQ), will begin to dry steam emitting smoke. When you turn them form a crust here and wait for the crust.

Pull out the pieces from the oven, make holes with a toothpick and spread on slices of bacon and sprigs of rosemary, reinfornare and wait for the fat dissolve, leaving the curl of the lean pork fat.

Serve hot.

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meat pies and herbs (seconds, meat, New York)

It 's a week at home and still lives in my fridge daily shopping but today I promised to supply food, from necessarily those that refreshes the spirit, my desire to cook and my curiosity from the supermarket to shop, organic spices in bulk to cart for fruits and vegetables .

So last night I thought: what cucinooo??

I just just made the stew the day before and other stuff .. in short, the ingredients for Modeghili (the mythical "meatballs" in Milan) but I did not want to fry ... so what?

Ok, I the pie-grandmother's mother, has almost the same ingredients mondeghili and must be cooked in the oven!

PIE BEEF WITH HERBS

• 500 grams of boiled meat (including minced fresh)
• 100 grams of sausage casings without
• 2 tablespoons of grated Parmesan
• 2 eggs
• about 500 grams of herbs
• 1 tablespoon parsley
• 2 cloves of garlic
• bread crumbs and milk (if necessary)
• butter, nutmeg, pepper, salt.

First, prepare the minced meat with the sausage and boil the herbs.

In a bowl put the meat with the sausage, Parmesan cheese, parsley, chopped 1 clove garlic, eggs, nutmeg, salt and pepper.

Stir until the mixture is well blended and a soft consistency (if too soft add the bread crumbs soaked in milk).

Take a frying pan, melt butter in another clove of garlic (whole this time) and when the butter, seasoned it will remove it, put the boiled herbs and not squeeze too and cook a few minutes.

in a ceramic oven, melt the butter and then spread on the herbs and over again place the meat mixture.

unventilated Bake at 170 degrees and cook until you see it take color to the surface, in case you did not see cooked (hard though it seems to me) cover it with aluminum foil and cook a little. The only risk in this recipe is that you control the moisture content of meat and that could eventually be "dry", for what may be covered even before the likely end of cooking.

Serve hot course in the same ceramic.