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WHEN snowing outside



morning, raising the blinds, I was surprised to find the garden of the house covered with a soft layer of snow. So no Sunday shopping at the market of Carpaneto, because the road before my house was white and immaculate.

I just want to think about coming to the noon meal which is usually decided on the basis of the products that I find the market today and instead I have to use what I have in the fridge and pantry.

SALMON AND RISOTTO WITH ARTICHOKES

BRIOSCINE SALMON AND ONIONS

Sbrisolona

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SALMON AND RISOTTO WITH ARTICHOKE WITH SALMON AND ONIONS



Ingredients for three people:

240 gr. Arborio rice 1 shallot


2 artichokes 500 gr. smoked salmon
1 liter of rich broth
2 pinches saffron
½ cup dry white wine






Prepare the vegetable broth and cook for 1 hour onion, celery and carrot. Turn off and filter a large l. which infuse the saffron.
Mince the shallot, sliced \u200b\u200bto two artichokes, removing hard outer leaves and cut the salmon into small pieces.
Brown the shallots in two tablespoons of extra virgin oil, add the rice and artichokes. When the grains are transparent, deglaze with the wine and let evaporate. Start adding the broth to cook a few ladles at a time. Five minutes before switching off add the salmon. Keep the rice soft, blended with a little broth if needed.

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BRIOSCINE



Ingredients:

A roll of puff pastry
2 slices of smoked salmon
A small onion
One tablespoon chopped parsley









Slice the onion into small pieces and cook over very low heat to keep it soft, adding a little water if you need that good will evaporated. Add the chopped parsley and form a creamy sauce with a hand blender. Finish with a pinch of salt, one of EVO pepper and a little oil.
Cut the dough into triangles and spread the cream onions and parsley and a piece of salmon. Roll the triangles starting at the largest. Breaded in sesame seeds.
Bake 15 minutes in hot oven 180 °

Serve with salad made with thinly sliced \u200b\u200bfennel (seasoned with olive oil, vinegar, salt and pepper) sliced \u200b\u200bpears and orange peeled spicchietti to live.

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Sbrisolona


Ingredients for a cake of 25 cm:
200 gr. white flour
150 gr. Almond
120 gr.
sugar 120 gr. butter soft
2 egg yolks Pinch of salt
rind of an orange or a lemon









coarsely chop the almonds with 2 tablespoons of sugar. Put in a blender the flour, remaining sugar, egg yolks and other ingredients. Click to go to the mixer blows up to form large crumbs.
Pour into a mold covered with parchment paper, lightly compacted by hand.
Bake at 180 degrees for 30 minutes.
Five minutes before removing from the oven, sprinkle the surface of the cake with 2 teaspoons of sugar. Remove from oven and cool in the mold.
Serve into pieces with a glass of sweet wine of the Colli Piacentini Malvasia.

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SPECIAL APPLES ANNURCA

My nephew has a girlfriend Pagani, and brought me a beautiful box of apples annurche. This weekend I play around with some recipes where I have used these lovely Melina, who gave me much satisfaction, both in the use of sweet and savory preparations.

RISOTTO WITH APPLES ANNURCA

crumble ANNURCA

APPLE STRUDEL WITH APPLES ANNURCA

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RISOTTO WITH APPLES ANNURCA

(sleeps 3)

Ingredients: 240 gr
. Carnaroli rice 1 small onion

2 apples annurche
½ cup dry white wine
100 gr. sausage (sausage)
50 gr. bacon chopped
1 liter of vegetable broth
2 pinches of saffron stamens







Prepare the broth and bring to brew 2 pinches of saffron stamens. Peel and do the apples into small pieces and put them in a cup of white wine (set aside 3 slices for decoration).
Making sausage and chopped onion do brown with a couple of tablespoons of oil in a pan with high sides, add the rice and toast until the grains are shiny.
Add the apples with their wine and drain well.
Add broth gradually until cooked.
few minutes before the end of cooking to brown the chopped bacon in a frying pan.
Serve over rice with bits of bacon and apple slices for decoration.

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crumble ANNURCA

(sleeps 3)


Ingredients:
3 apples annurche
50 gr.
flour 50 gr. butter cold from the fridge
50 gr. of sugar

Preheat oven to 180 degrees. 3 Grease ovenproof serving.
Peel apples and slice them thick enough.
Put an apple to each bowl and add a pinch of sugar and cinnamon. Mix quickly
flour, butter and sugar until you have some large crumbs.
Place crumbs in a third of each bowl over the apples.
Place in oven for 15 minutes, or at least until the pastry is golden.
Serve warm.

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APPLE STRUDEL WITH APPLES ANNURCA

(serves 6)


Ingredients:
A rectangular box of puff pastry
5 apples into small pieces without annurche
A handful of mixed nuts (walnuts, hazelnuts, almonds)

coarsely chopped A handful of raisins 1 teaspoon
ground cinnamon 2 tablespoons
apricot jam
2 ladyfingers or sponge scrap
A bit of butter - a glass of rum - the juice of ½ lemon





Cut apples into small pieces and fry 5 minutes in a pan with a bit of butter. Blend with the rum, add nuts and raisins, a tablespoon of caster sugar and lemon juice. Turn off the heat, add the cinnamon, stir and let cool.

Preheat oven to 180 degrees.
Roll out the dough on a sheet of parchment paper and spread with 2 tablespoons apricot jam made in the microwave 30 seconds to soften. Cover the dough with cookie crumbs. Place the fruit filling on the cookies and brush the edges with a little milk. Close the rectangle with the help of the parchment paper. Place the strudel with the paper on a baking sheet. Make some cuts with a scissor and brush the top with milk and 2 teaspoons of sugar. Bake for 25 minutes. When the cake is warm, sprinkle with powdered sugar icing.
This is really good apple strudel, apple pieces are beautiful and firm scrubbing without emitting too much fluid. So the pasta is pretty crisp.

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LASAGNE

(serves 6)

A classic Italian cuisine. Tasty and rich for robust appetites. Traditional Emilia.

Ingredients for the sauce
( prepare the day before it is even better):
500 gr. of ground meat (beef and pork)
100 gr. of sausage (sausage)
carrot - onion - garlic and celery 3 bay leaves

A glass of robust red wine
tube of tomato paste ½
Salt - pepper - hot water






Place the chopped vegetables in a pan (preferably earthenware) with oil and a bit of butter. Sauté over low heat. Increase heat and add the meat and make sausage and brown well until the meat has turned white and well crumbled. Add the red wine and let evaporate. Dissolve the tomato paste in a quart of hot water. Add to meat. Season with salt and pepper add the bay leaves. Lower heat and cook for 3 hours (preferably 4) by adding hot water if the sauce become too dry.

Ingredients for the dough: 300 gr
. white flour 3 eggs
a tablespoon of oil EVO

2 pinches of salt a little water (if necessary)

Mix all ingredients and let the dough rest for half an hour under a towel clean.

Ingredients for the sauce bechamel :
¾ of a liter of milk
80 gr.
butter 4 tablespoons flour
little grated nutmeg Salt


Warm milk with a teaspoon of salt. In another saucepan melt butter, add flour and stir with a whisk to avoid lumps. After about 5 minutes remove from heat and add the hot milk, stirring with a whisk by hand. Put back over heat and thicken the sauce (to be kept still enough fluid). Add some grated nutmeg.

Backing plate:
out the dough into thin sheets and soak them in salted water for a few minutes. Roll out the pastry on a clean cotton cloth to dry thoroughly.

Take a baking dish (maybe disposable) and alternate layers of pasta, bechamel sauce and grated Parmesan cheese.

Bake at 160 degrees for about 20 minutes. Remove from oven. Allow to cool 10 minutes. Cut into squares and serve. They will ask the encore!

advanced you can dress with the sauce of good green tagliatelle with petals of Parmesan

What Do You Need To Open An Lc

invisible seams

This seam I used to make a napkin ring. The color of the thread in the picture is in contrast with that of the fabric to show the seam well done, keep the thread color equal to that of tissue you use.

Start sewing
the knot at the end of the wire, fold in the fabric, thread the needle below the fold and it comes out near the seam.




Put the needle on both sides of the flap with interior points very close to each another.








Join the two ends sewn just running the same point, taking the fabric outside the seam.




How to stop the thread at the end of the work just performed:
thread the needle in the fabric forming a circle with the wire and pass it in half and then pull it right, passing a couple of Sometimes the needle into the fabric, but without running knot, and cut the wire near the cloth.