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SUNDAY LUNCH!

I know that at this time I have a little left, but the illness is generally claimed to me then I did not want to put all this in the kitchen to create something spectacular, also because I had no particular occasion to do it ... but I know you will forgive me, because I want so much good in the end ... the end! Here is a dish quite simple and fast, but now is almost a must in my house Sunday lunch.

PASTA WITH MUSHROOM SAUCE (recipe):
serves 4
450g of pasta (the one you prefer)
1 / 2 of the sauce
600 g of mushrooms champingon
1 cube mushroom Star
grated Parmesan cheese to taste
garlic
extra virgin olive oil salt



Star Mushroom Melt a nut in your sauce, or prepared as usual or you buy it pronta.Per loosen the nut the sauce should be nice calda.Mi recommend that if you prepare the sauce were careful with the salt: mettetene little because the die is already looking for his salty.
Extend your mushrooms in a pan with a dash of extra virgin olive oil, salt and a pinch is a piece of aglio.Fate cook over low heat, until the water in the pan you will not be a little consumata.Togliete garlic and set aside.
Boil the pasta in plenty of water salata.Scolate and set aside a little cooking water if the dough should be too asciutta.Aggiungete mushrooms and then the besciamella.Mescolate tutto.Aggiungete a some of the cooking water, because the sauce tends to dry velocemente.Infine sprinkle to taste with parmesan grattugiato.Servite calda.BUON APPETITE!!

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DAY UPDATE

This conference will present important fights, so I should be published in advance so that all companies can best present the clash Sunday.

Peppiniello - Maicol

Terroncelli - Giampi

Abbasi Bridge - Call

Ionetti - Batecchi

Baninese - Gioventude

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XXIX XXVIII XXVII DAY AND DAY AND CLASS RANKING

Gioventude 0-2 Abbasi Bridge

Terroncelli 1-3 Ionetti

Giampi 1-2 Baninese

Call 0-3 Peppiniello

Maicolinho 3-2 Batecchi

STANDINGS

Peppiniello 60

MAICOLINHO 51

Abbasi BRIDGE 43

BANINESE 41

GIAMPI 39

TERRONCELLI 38

IONETTI 37

CALL 28

GIOVENTUDE 25

BATECCHI 23 (starts to inspect the site of the culinary delights that await us http://www.lafrasca.it/)

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Gigi 1 - Peppino

Bano 1 1 - Maicol 4

Bata 1 - 3 Giampi

Gioventude 0 - 3 Terroncelli

Call 0 - 3 Paul

STANDINGS

Peppiniello 57

Maicolinho 48

Abbasi Bridge

Giampignon 40 39 38

Baninese

Terroncelli 38

Ionetti 34

Gioventude Call 28 25 23

Batecchi

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donne.Ecco Many wishes to all those from which we really want to be represented as such, because to be "female" it takes much, but being women, especially today, we takes a lot of strength and courage!

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At the request of his public Batecchi schemino updated the 26th day.

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CASTAGNOLE CARNIVAL

Since tomorrow is Shrove Tuesday, the last day of Carnival, I decided to celebrate the end of the period that I love best with a typical sweet, although I do not like too much frittura.Però find it a joyful handshower that never failed to my birthdays when I was little and my mother adora.Perfetto for the carnival, because you can put in a bag and eat it quietly when and where you want without stopping at the vents of the wagon or get dirty and very little vestito.Semplicissimo calorico.Io prefer it over anything the damselfish simple but you can fill them with anything with a pastry syringe just drained.

CASTAGNOLE CARNIVAL (recipe):
500g of flour
1 / 2 tablespoon baking
70 g of butter
100 g sugar
3 eggs
3 tablespoons Rum
2 oranges grated


frying oil
sugar


Melt the butter in a pan and let cool.
a mound the flour on a wooden surface and add the eggs, butter, sugar, rum, orange rind and finally lievito.Impastate until a smooth dough and the dough omogenea.Dividete into pieces with your hands, roll the way form long ago filoni.Tagliateli into pieces and knead each piece between your hands to obtain the damselfish palline.Cuocete hot oil for frying, but not fumi.Scolate your damsel with a slotted spoon and lay them in a assorbente.Spolverate bowl coated paper with all the icing sugar and serve freddi.BUON APPETITE!!


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PANNA COTTA

A quick dessert that you can prepare for any occasion and it is always much appreciated bambini.Inoltre large and above you can embellish it with whatever you piaccia.Insomma for me is the perfect dessert!!

PANNA COTTA (recipe):
(for about 10 servings)
1000ml of fresh cream
125g zhicchero
20gr isinglass
1 teaspoon of vanilla extract


Place gelatin in cold water for 30-40 minuti.Portate to boil the cream and sugar in a casseruola.Aggiungete vanilla and gelatin with water. bene.Versate dissolve the whole turning the mixture into the appropriate molds and cut down at least for 2-4 ore.Servite accompanied chocolate or caramel or fruit bosco.BUON APPETITE! !

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Home made bread with focaccia

The aroma of freshly baked bread ... love it ... and I love the bread hot !!!... even if the owls are a bit perplexed! XDXD

Home-made bread (recipe):
00 350g flour 150ml water

a pinch of salt
1 teaspoon sugar
10 g of yeast
1 tablespoon extra virgin olive


Dissolve yeast in lukewarm water the zucchero.Disponete in the flour on a wooden surface and pour the yeast in the water. Add salt and oil. Knead until dough is smooth and morbida.Formate a ball and a slit in croce.Riposate a dry place covered by a towel, until it has doubled in volume.Sgonfiate the dough and let rest again for half an hour. an oiled cake tin and spread the dough, after nuovo.Procurate of having worked for three diagonal cuts on the leavened dough and the mold will not be until almost pieno.Infornate, in a preheated oven at 200 °, having brushed the surface with oil mixed with salt and water. Remember to continue to brush with the same mix your bread during the baking, so that it forms a crust is browning the surface friabile.Quando abbastanza.Spegnete the oven and leave the bread inside the oven for 10 minuti.Poi and let raffreddare.BUON APPETITE!!

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FONDUE WITH HAM AND

Today, at the request of my cousin, I finally put to use my fondue brand new set of polished stainless steel with cool touch handles, with a set of forchettine.Insomma: if you have not realized that I like this set too, especially with what I paid and all the miles that I did go and buy (since the Pontina.) Pending use for Monday a chocolate fondue, here's how I've used.

FONDUE WITH Focaccia (recipe):
(for cake)
50 g of yeast
350 ml of water
1 tablespoon sugar
500 g flour 00
6 tablespoons extra virgin olive
salt and fat


Dissolve the yeast in a bowl with 100 ml of warm water and sugar, add 5 tablespoons farina.Mescolare also to obtain a mixture omogenea.Coprite with a cloth and let rise in a warm and dry for 1 hour or until it has doubled its volume (one hour was enough for me and advanced) . Knead "dough" with the advanced flour, 150 ml of water, 2 tablespoons of olive oil and a pinch of sale.Formate a ball and a slit croce.Coprire again and rise for 30 minuti.Sgonfiate the dough and knead again and then rise for another 15 minutes.
Meanwhile, pour the remaining oil (4 tablespoons) in a bowl, add the advanced water (100 ml) and a tablespoon of salt grosso.Sbattete quickly to obtain an emulsion as possible omogenea.Tenete account that the salt does not dissolve completely in cold water.
Take the dough and roll it out on an oiled baking sheet, pulling it out from the center to the bordi.Quando you obtain a rectangle of thick, more or less homogeneous, Procurator of the dimples on the regular pasta, evenly pizzicandola.Spennellate your rectangle with a little of the mixture of oil, salt and acqua.Coprite and let rise for 20 minuti.Finita rising bake in a preheated oven at 200 degrees for as long as is necessary to brown the surface, about 20 minuti.Al first hint of cooking, the oven and brush again with the emulsion. Replace the baked the cake and wait to finish this cottura.Quando will be completed using the remaining mixture for brushing the cake still calda.Aspettate last time that cold and then remove from pan.


(for fondue)
40g butter 40g flour

400 ml of milk
salt
300g philadelphia
oregano (optional)


Melt the butter and then add the farina.Mescolate with a fork, removing any lumps that formeranno.Versate wire and milk girare.Trasferite still on fire and cook until the cream is thick, then add the hot philadelphia.Servite.


Cut the cake into squares and dip it in cold cheese and affixed bacchettine.BUON APPETITE!!

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STANDINGS AFTER DAY

Peppino Boys 56

Maicolinho 45

Abbasi Bridge 39

Baninese 38

Giampignon 36

Terroncelli 35

Club Ionetti 31

Bandolero 28

Gioventude 25

Batecchi 23