Turbo Pour Yamaha Fx Nytro

Risotto with chicory, bacon and artichokes stuffed with pecorino stracchino

this recipe on The Gustibus

Finalmenteeeeeee weekend is at the door .. last working day this week .. fiùùù .. we did it !!!!! :-D

what I propose is a simple recipe ... made special by the way .. I Serve using the stainless steel coppapasta heart-shaped part of a new line of Guardini .. and Valentine saw the gates .. Well .. I find it very suitable!

It is not enough!! to cook the risotto .. I wanted to try my new Fusion series low casserole diam. cm. 24 of Kit-Zen ... characteristics of which I have already spoken in HERE ...

Well .. I am pleasantly surprised .. I mean really .. I did not like a lot of the steel pans for the problem of foods that stick .. and also the base of the pot that is in contact with the blackened stove .. resulting "elbow grease" to clean .... Nothing has happened to this ... perfect base .. rice and cooking uniforme .. senza attaccarsi... :-DDDD

Aggiungo anche un'altra cosa.. non da poco.. nonostante sia in acciaio.. ha un peso notevolmente ridotto grazie alla tecnologia " Flowforming con Design a Spessore Variabile " (lo spessore del materiale è maggiore sul fondo e tende a calare lungo le pareti, consentendo una riduzione del peso di oltre il 25% e migliorando di oltre il 30% la trasmissione termica).


Veniamo alla ricetta...

Ingr.: (per 3 persone)
gr. 250 di riso che non scuoce
9 cubetti di cicoria surgelata
1 fetta di pancetta Magnaparma
2 misurini di dado granulare senza glutammato
vino bianco secco
gr. 200 stracchino di capra
pepe bianco
olio extravergine di oliva
parmigiano

Preparazione:

In una casseruola ponete la cicoria ancora surgelata senza aggiungere nulla, coprite e fate cuocere finchè non sarà completamente scongelata; dopodichè strizzatela bene e tagliatela a pezzetti con un coltello. In una casseruola (io questa da diam. cm. 24 serie Fusion della Kit-Zen ) soffriggete la pancetta tagliata a dadini finchè il grasso non sarà diventato quasi trasparente, unite la cicoria e fatela saltare qualche minuto...

A questo punto aggiungete il riso, toast a few moments, pour plenty of wine and let evaporate. Started cooking gradually adding the hot water in which you have the nut loose granular. A few minutes before the end of cooking rice, add the white pepper, parmesan cheese and soft cheese. Mix well until the soft cheese is fully melted. Sprinkle Parmesan cheese to taste. I Serve I used to coppapasta of Guardini .

Parts For An Old Gator Boat Trailer

scented orange

Good day!! Today is Thursday already ??!!??.. right because it seems to me to be flown this week .. thank goodness goes .... shortens the time that separates us from ... by ... from?? Primaveraaaaaaa .- D

With this recipe today participated in the contest " Fruit pot" of Ramona's blog "flour, yeast and fantasy" .. in collaboration with the French company Emile Henry .. for details please refer to the link of the contest ..


Ingr.: (For 4 artichokes)
4 artichokes 1 orange


extra virgin olive oil 1 scoop of granular die without glutamate
For the filling:
zest of 1 orange 1 egg

egg 2 tablespoons pecorino

breadcrumbs extra virgin olive oil salt to taste


a hint of white pepper teaspoon cream of garlic and chili of typical

Preparation:
Clean the artichokes by removing the tough outer leaves, stems, and clean into pieces and put them all in water and lemon juice. In a bowl beat the egg yolk, add the cream, garlic and chilli, grated zest, salt, a dash of olive oil, white pepper, pecorino cheese and bread crumbs for you to be showing a composite compact. Spread the artichokes and fill the compound. In a saucepan (I used this diam. Cm. 16 of linea " Master Chef " della ILLA )...

...mettete uno strato di olio ed il succo dell'arancia ed adagiarvi i carciofi ed i loro gambi. Unite acqua sufficiente a coprirli interamente ed il dado granulare. Cuocete con coperchio per circa 1 ora a fuoco medio/basso, facendo attenzione che non si attacchino al fondo. Servite cospargendo della salsina di fondo

Maytag® Performa® Portable Dishwasher

Muffin with chocolate chips and orange and strawberry jam

Buongiornooooo.. altra giornata di sole a Roma.. ed io in ufficio tra 4 mura!!!! speriamo che queste belle giornate si mantengano anche nel week-end!!!

Domenica scorsa avevo voglia di fare un dolce.. ma non avevo molte uova.. in fact only 1!! so I am reminded of this preparation for the Cookies and Muffins Molino Chiavazza ... which just add 1 egg, butter (which I replaced with the oil) and milk .. and you're done! Even
does not even have the muffin tins, for .. In fact there are 15 in the box of cardboard ... :-D better than that!!
I wanted to add 1 teaspoon of orange and strawberry jam (Sicilians on the site .. I remember the Divine 5% discount to my readers by entering the code when ordering: myricettarium2011 ), on the surface before baking .. and maybe that's the reason why I am not come beautiful swollen .. but I guarantee the taste! really good!!

Ingr.: (For 15 muffins)
N. 01 prepared for the Cookies and Muffins Molino Chiavazza
1 egg
gr. 56 oil seeds of maize (in the original gr. 70 butter)
214 ml of lactose-free milk (200 ml in the original)
A pleasure
orange and strawberry jam (on site Siculi Divine)

Preparation:

Pour the mixture into a bowl and add in the envelope contained the following ingredients: oil, egg and milk. Work with an electric mixer (or with a whisk) for about 1 minute until dough is smooth and homogeneous. Spread the mixture into the molds half full. United 1 teaspoon of jam on the surface of each. Arrange the molds on the plate of the oven, spaced. Bake in preheated oven at 180 degrees for about 30 minutes. Check the cooking until toothpick inserted in center of the cake.