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Polpette di manzo con patate e bieta al profumo di zenzero

Happy Saturday to all / and!!

.. Gunbad that out there .. and the clouds cover the sun and find out more .. they say it will rain tomorrow .. so I enjoy these rare ray of sunshine ... :-D

Faith Days is moving from the blog "Notes of chocolate see her contest zzzzzzz ... ginger (i) AMO? " .. as an ingredient that has just ginger! I told her that the only ingredient that I do not love in the kitchen (unless it bought in powder form to make a Christmas gingerbread cookies ) .. But I had also promised that I would have done everything possible to invent something .. and so .. a few nights ago .... meatballs!!

Fedeeee I hope you enjoy !!!!! :-D


This recipe is in the contest " zzzzzzz ... ginger (i) AMO? " by Federica Notes of chocolate

Ingr.: (For 20 balls )
gr. 600 ground beef 2 potatoes

4 cubes frozen chard
2 packets of seasonings for meat Ariosto (contains: salt, rosemary, garlic, sage, juniper, bay leaves, oregano, thyme, marjoram and basil)
Parmesan
milk lactose (less than 0.1% lactose)
gr. 100 of Ariosto Bread (made ready for breading)
4 teaspoons ground ginger

Preparation:

Bake in oven at max power for about 10 minutes depending on "defrost" the 4 cubes of beet and still frozen the two potatoes with the skin. If you do not have the microwave will boil the potatoes until soft and place the diced chard to thaw in a pan without adding anything. Peel the potatoes and chop the chard.

Put the ground beef in a bowl, add the chard, potatoes, seasonings and the amount of Parmesan cheese to taste and work well together, the mixture must be very soft. Shape into meatballs and mash slightly. In a bowl mix well with the ginger breads. Pass the meatballs first and then in the breadcrumbs in milk from all sides. Put them on an oven sheet covered with parchment paper, greased surface ...

... and bake at 180 degrees in preheated oven for about 30 minutes until they are cooked and golden.

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Official Training Day 29th


STAGE - is chosen by the Technical Training Massimiliano Allegri for the 29th day of the season 2010-11: 4-4-2

Form

SORRENTINO,
ASTORI, Canine, MANTOVANI, ABATE,
van Bommel, JIMENEZ , Lazarus, AQUILANI
Ibrahimovic (captain), Loudspeakers,

Reserves:
Squizz,
LUCCHINI,
Gargano, Emanuelson,
Borriello, Lucarelli.

Coach: M. HAPPY
Deputy Manager: M. TASSOTTI.
Injured: FELIPE, Pirlo, Budan
Suspended: -

Press Monteponi Football

Large Plastic Plant Pots

Spaghetti con alici in salsa piccante e bottarga

Finally we come to the end of the work week .. and I get there semrpe more tired and without energy .. but I am sure that my recovery is strongly tied to the arrival of spring!! I enjoy the day today with a beautiful sun .. as for the weekend rains are provided .. sigh .. uff .. arghhh .. grrrrrr ...

This first fish "chevvelodicoaffà" Richard has prepared me ... eheheheeh
... But not everything is about her eh! .. His goodness is due to anchovies in a spicy sauce of Rizzoli Emanuelli that as written on their site on-line " are considered one of the most popular specialties of Italian cuisine " .. and I can really confirm it .. the fillets are very soft ..
tasty .. and the spicy sauce (not too) is so gorgeous!! The
Rizzoli Emanuelli ensures quality crafting its products since 1906 only the best anchovies ... those caught in the Mediterranean Sea (FAO Area 37) in spring .
We wanted to make this dish even more special by adding a good sprinkling of roe.

good weekend !!!!!!

Ingr.: (2 persons)
gr. 300 of spaghetti Colavita
1 clove of garlic extra virgin olive oil

gr. 90 of anchovy fillets in hot sauce Rizzoli Emanuelli

parsley salt

Preparation:

In a pan fry the garlic in oil. Join the fillets alici e rimestare bene finchè non saranno sciolti nell'olio. Scolare la pasta al dente, fatela saltare nella padella con il condimento. Servite cospargendo di prezzemolo e bottarga a piacere.