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A mythical pie

One of the dishes I cooked for lunches and dinners, Christmas is a Christmas classic Neapolitan and southern Italy, the timbale of macaroni. It 's a dish that really did not eat for a long time is that I have dusted off by consulting a book on Neapolitan cuisine. This is basically a baked pasta filled, covered with pastry.

I had almost forgotten that the characteristic of the dish is, in addition to its great wealth of ingredients, the contrast between the sweet pastry which is the macaroni and salt the rest of its components. Other times I had in fact tasted this dish, always appreciate a lot, with a covering of puff pastry, then salted.

The contrast between sweet and salty, for that matter, is a characteristic of Neapolitan cuisine which is also found in other preparations such as those cottages that are often found in delicatessens and pastry shops in Naples and surroundings that are composed of an external state of sweet dough and a filling of ricotta, salami and eggs.

Returning to the Christmas pie, I must say che è un piatto che richiede una preparazione non difficile ma piuttosto lunga e quindi consiglio per chi voglia provare a farlo di portarsi avanti già dal giorno prima per preparare alcune cose, al fine di non dover eseguire troppi passaggi insieme nel giorno in cui lo si vuole servire in tavola.

Anyway , ecco l’elenco degli ingredienti che vi servono per preparare questo mitico piatto che devo dire ha avuto un ottimo successo quando è stato servito il 26 dicembre, il giorno di Santo Stefano.

Ingredienti:

Per la parte esterna:

500 gr. di pasta frolla (la ricetta la trovate agevolmente in rete)

Per la pasta ed il condimento:

500 gr. di maccheroncini

abbondante ragù

Per il ripieno:

150 gr. di carne di vitello macinata

50 gr. di pane raffermo

200 gr. di piselli in scatola

50 gr. di pancetta a dadini

3 uova sode

200 gr. di fiordilatte

20 gr. di funghi secchi

100 gr. di Parmigiano Reggiano

cipolla

butter (once used the lard)

oil, salt and pepper

(Note: consider that the original recipe calls for still other ingredients, chicken livers and sausage, than I already ample listed, but I preferred to make relatively "lighter" dish ...).

Prepare the sauce. Meanwhile, with stale bread soaked in water, the ground meat, egg and cheese mixture to create a form with which you will pass the balls in breadcrumbs and fried, then soak the dried mushrooms in warm water and cook in a little water at the end cooked, cut into smaller pieces, apart from still fry the onion in olive oil and then add the diced bacon and peas. Extend then with water from cooking the mushrooms and cook about ten minutes.

In a saucepan, then season the peas, mushrooms and meatballs with a few tablespoons of sauce.

Cook the pasta al dente and then dress with the sauce and a few tablespoons of Parmesan cheese.

In an oven dish high and not too broad to be buttered and floured have ¾ of the pastry, rolled thin enough on the bottom and sides. Add half the pasta and over half of the ingredients, including mozzarella and diced hard-boiled eggs, meat sauce and parmesan cheese, repeat the operation again in the same sequence as before (pasta and then the filling), then close with another layer of puff pastry spread remained ensuring that the borders are secure, so as not to spill the sauce or stuffing.

Bake at medium heat until the pastry is golden. Serve the pie after resting (or eardrum) for at least ten to fifteen minutes out of the oven.

What can I say? A truly legendary flat, rich, tasty and prepared well suited to the opulent food of the Christmas holidays.

And while this is the last post of the year, I wish you all a great and tasty New Year!

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Milano-Londra

This blog is idle for two years. From when I graduated and I ceased to be a student representative.

I recently opened a new blog, a journal of the preparation for the half marathon of Verona, the marathon relay in Milan and the London Marathon. And most importantly, a way to raise funds for the EEIBA.

Many who seek "valerio-neck" on google end there. If you are looking the other blog, the address is

milanolondra.blogspot.com

If you ended up here by chance, we might as well take a ride even on the blog.

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The legendary "papaccelle" to prepare "the salad of reinforcement"

With these photos of Naples where the ' atmosphere of Christmas is always unique, I wish you a fantastic day and a magical Christmas Eve!

During the holidays it is known that you have to make cooking marathons and we "sacrifice" is in the kitchen, ready to show off to friends and family our cooking skills, which in eating ...

then I will update you on what I have prepared especially for the holidays. Meanwhile, MERRY XMAS to all readers of my blog!

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Roast pork with brandy, mustard and apples

Those are not next to potatoes, but apples, eh :-)

Yes, the recipe that you see in the picture are just satisfied!

I ate this dish of meat in a restaurant some time ago I can not remember the name and I decided to try again, as soon as I was reminded, and to present it on my blog. Time to gather the ingredients and go.

It is a pork roast cooked with brandy, mustard and apples. I do not discover anything new, this is certainly not an innovative dish (indeed on my blog there is little innovative, and lucky, I might add) but is certainly tasty, well balanced and perfumed.

I love to use the brandy in the kitchen and I must say that è ottimo sia con la carne che con il pesce, come ad esempio con i gamberoni.

Questa volta l’ho utilizzato in una ricetta a base di carne di maiale, in particolare con l’arrosto di maiale. Vado allora a descrivervi come ho ottenuto questo piatto squisito.

Ho preso un bel pezzo di arrosto di maiale e l’ho insaporito con del rosmarino, del timo e del sale grosso. L’ho fatto rosolare in un capiente tegame in olio extravergine di oliva e successivamente ho fatto sfumare con un bel bicchiere di buon brandy. Ho quindi aggiunto dell’acqua (si può aggiungere anche del brodo vegetale) fino a quasi coprire la carne. Ho fatto poi cuocere per abbondanti 45 minuti/un’ora (il tempo di cottura dipende the size of the meat) until meat is tender. Five to ten minutes before the end of cooking, I added a few tablespoons of mustard and a good apple, peeled, cut into cubes / chunks. The addition of a more or less depends on the taste of mustard. I used it I also do not taste too strong. If the sauce should be reduced too much, "fix" the other with water and a little brandy.

Next, I blended the sauce that has formed and I left by the whole apple cubes. I then put on the fire, thick sauce blended together with the meat and pieces of apple and I cooked briefly to mix well. I concluded cutting the meat into slices of medium thickness and scattering Serve 3-4 slices of meat with the sauce and bits of apple, garnish with a sprig of fresh rosemary.

A plate of great balance and elegance that I have managed very well and can easily be served during the festive season! And in this regard, good week of Christmas to all!

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Du Muscadet, s'il vous plaît

Today we talk about Muscadet. Perhaps not everyone knows about this wine produced in an area around Nantes *, not far from the Atlantic coast. But those who read the Maigret novels of the famous Commissioner should remember that drinking this wine quando era più caldo ed aveva sete. Il Muscadet è infatti un vino relativamente semplice, prodotto con uva Melon de Bourgogne, chiamata localmente Muscadet. Le tipologie più pregiate di Muscadet provengono dalla sottozona “ Sèvre-et-Maine ”, un’area che prende il nome dai due omonimi fiumi che scorrono nella zona. Al fine di migliorare la struttura di questo vino, negli anni ‘70 e ‘80 molti produttori iniziarono a far maturare il Muscadet sulle proprie fecce (“ sur lie ”) e lieviti, una pratica che indubbiamente conferisce al vino una maggiore complessità.



The area of \u200b\u200bproduction of Muscadet
Image taken from the site http://www.nantes-tourisme.com/fr/decouvertes/autour-de-nantes/route-des-vins-10207.htm

Here in Rome from " Comptoir de France " I found a great Muscadet biodynamic product from Guy Bossard whose wine is organic farming since 1975, starting treatment biodynamic since 1992. Guy's goal is to get a screw-resistant according to biodynamic principles, able to express all the nuances of the area for the pleasure of the consumer.

The Muscadet is known for his match with shellfish and seafood sea \u200b\u200bsalt and the final notes, almost iodine, reminiscent of the sea that I like very much.

It 'great to drink in the beautiful summer evenings, but also in combination with the fish dishes on Christmas Eve that you are pleasantly close.

With the help of my friend bloggers Gracianne (thanks again) I was then reporting to other companies that also produce a good Muscadet that I hope to try on other occasions, when I can find these wines. Here they are:

• Frères Couillard

• Domaine de la louveterie and in particular cuvée Amphibolite Landron (reported in turn by Gracianne CdM Patrick, a Breton blog "Cuisine de la Mer", which defines the best Muscadet in the world!)

Marzeleau • Nelly (domaine du Presbytère)

• Domaine Pierre Luneau-Papin

• Domaine de La Landelle

Finally, I leave you with a recipe based on Breton Muscadet, from the book "Les recettes Breton de Tante Soizic ", Editions Ouest France . It's called " Escalopes de veau à la mode d'Iffiniac " .

Iffiniac is a small town near the Bay of Saint Brieuc in Brittany where they produce very specific type of onion yellow / gold.

Here are the ingredients:

(for 5 persons)

5 small scallops of veal

Iffiniac of 1 kg of onions (you will not find in Italy, but please fit other yellow / gold)

a glass of Muscadet

salt, pepper, grated cheese

breadcrumbs 100 g butter

Melt the butter in a saucepan the onions cut very thin until golden brown. Add the meat and grated Gruyere cheese over, sprinkling even bread crumbs. Cook for a few minutes. Add a glass of Muscadet and bake at medium heat for 45 minutes. Will form a tasty crust but the inside will be soft due to the onions.

It 's a very good dish that I recommend you try. I personally am very fond of the onion-Gruyere combination as in the case of Soupe à l'oignon gratinée . The last time I made this meat I have not photographed but only eaten, hence the reason for the photo ...

* city of France, among other things, that reads more my blog based on the statistics google

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Interview with Gianni Mura

Gianni Mura is a sportswriter I love the most. His articles about cycling and football are true masterpieces, and always read with great interest and pleasure. But Gianni Mura is also a great expert on wine and food, so I thought that a person who writes with great style things that coincide with my great passions deserved to be interviewed on my blog.

I then wrote an e-mail to your e-mail address, but not having much hope of response, given the substantial commitments that journalists daily.

With great pleasure after a while, instead, I received your welcome response and now I'm here to interview a person whom I respect very much.

His articles are in fact not merely describe the results of the sporting event, but tell stories, they discover new aspects related to sports champions, are the pages of life. And on Friday the Republic also appreciate his weekly column about restaurants.

In my opinion it is no coincidence that they are always the big names in sports journalism to be also of great food and wine experts. For example, I think even the great Gianni Brera, including Gianni Mura was a great friend and on which he wrote after the death of Brera, a very good article entitled " The Brera without. "

Gianni Mura, a few years ago, also wrote a book, "Yellow on Yellow " I really enjoyed it, because it brings together a lot of my passions like the Tour de France, France, yellows and eat / drink well.

Gianni Mura, after many years as " suiveur " to the Tour de France has always followed this race with the same enthusiasm?

From the sporting point of view is less enthusiasm. Doping gives great disappointment and a lot of work conditions. Remains always the hope that doping can be definitivamente sconfitto…

L’entusiasmo del viaggiatore invece c’è sempre. Girare la Francia, anche dopo venticinque Tour, è sempre bello. C’è sempre un paesaggio, uno scorcio, un qualcosa di bello dietro l’angolo che vale il viaggio.

Nel suo libro “Giallo su giallo” parla della Grande Notte del Cassoulet, un gran ritrovo di giornalisti ed amici per mangiare un gran piatto della cucina tradizionale del sud-ovest francese. Anche se quella era un’occasione particolare, in ogni caso al Tour organizzate davvero delle “rimpatriate” simili?

not like the book. But when you can, you find yourself with pleasure. Maybe not in fifteen people, but in six or seven, yes. The timing of the dinner is an important moment after a busy work day for lunch when you do not have the opportunity to eat well. But everything depends on where you are located logistically. Journalists accompanying the Tour de France and there are lots of great dispersion of the different connections between the various villages adjacent to the locations of the stage.

What do you expect from the upcoming Tour de France? Will our Low Nibali and to make a quantum leap in and win something more important?

Nibali'm curious to see who has made an excellent 2010 season by winning the Vuelta also great. I think it's rather low on the wane. I must honestly say that last year did a great Tour de France.

Photos taken from the site http://www.letour.fr/

And the Grand Départ of the Tour de France Vendée what you give to the fans and journalists in terms of food, wine and landscape?

From the point of view of landscape not much. The Vendee is a bit 'flat, although it is not far from Britain, is a far cry from the latter. The Vendee is flat, the UK has moved. It 's a sort of Britain Series B.

However, there is the Puy du Fou and Noirmoutier, an island famous for its flat potatoes, mimosas and a sentence of the painter Renoir, which held its waters far more impressive than those of the Mediterranean. Cycling island is famous for Gois, a narrow lane that opens into the sea, only passable at low tide. The terrain, made slippery by algae, it's always someone fall.

I have read his wonderful article on Simenon's Inspector Maigret. The simple and traditional cuisine that she loved Maigret will survive or will be supplanted by sushi, sashimi and so on?

people sooner or later stuferà of sushi and sashimi. I'm just a fad. You return to tradition in which Italy is much more equipped in France in terms of the number of dishes. From this point of view Italy beats France 5-0!

She edited a book of food and wine on Friday of the Republic. What are the latest trends in Italian cuisine?

You are going to a cautious and innovation towards a lighter cuisine. In this way you can combine the good with the needs of traditional health-conscious, increasingly felt today.

What are the main differences between the Italian and French cuisine? They are going in the same direction?

French cuisine is less innovative and more codified, for instance the pot au feu or tournedos Rossini. But there is also less than in the past French cuisine unless you go to eat in some small villages. The French cuisine is also more "international" of the Italian. Wherever you find the foie gras (which for reasons I do not eat more "ethical"), the coquille St. Jacques, lobster or the filet ...

What do you think of the phenomenon of foodblogging ?

I can not make judgments because they usually do not read the blog and the few sports that I read are not relevant comments out of this world. I do not dedicate myself to blog because I already wrote in a newspaper and have no time to do it on a blog. Certainly a great opportunity for graphomania. I admit that even those of food and wine may have some function of "buzz" for the purchase of certain products.

is coming " flamme rouge" of my interview .... When's the next book of the "Yellow on Yellow"?

There will be a second yellow, but not quite immediately, will be the result of "Yellow on Yellow" starring again Magri.

Thus ends the interview with this great journalist that I admire sincerity and kindness. Thanks again!

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+ Voiello Barilla pasta, what a passion! Never say

Recently I was invited to a couple of events and Voiello Roman targati Barilla.

The first was held last Sunday. It was the latest in a series of promotional steps that have touched the main cities of Italy, with tastings of delicious dishes of various shapes of pasta.

Also interesting is the type of "The Piccolino" Barilla pasta just kind of a small format that cooks quickly and is enhanced, new references, with mashed vegetables such as spinach, carrot and pumpkin.

During the event, I had l’onore di far parte della giuria di una gara di cucina .

L’esperienza è stata molto positiva. Davanti a noi, una coppia di concorrenti doveva cucinare un piatto di pasta (nel mio caso si trattava di garganelli) con alcuni specifici ingredienti da utilizzare: cipolle, zucchine, carciofi, il pesce gallinella, erbe varie.

Ne è venuta fuori una gara molto combattuta che ha visto vincere il concorrente più esperto dal punto di vista dell’organizzazione del lavoro e delle tecniche utilizzate, che ha realizzato un piatto finale davvero gustoso (nella foto che segue).

 Un evento nel complesso interessante, anche se troppo caotico, con un eccessivo afflusso di gente.

L’altro ieri si è invece svolta la cena di Natale organizzata dalla Voiello. Circa un anno fa c’era stato il primo appuntamento romano , mentre giovedì scorso si è svolta una nuova cena prenatalizia, ma questa volta con una diversa modalità di svolgimento della serata.

Tutti i partecipanti alla cena avevano concorso con una ricetta di tipo natalizio (la mia era questa qui ) e prima dell’evento una giuria ha decretato i migliori tre piatti che sono poi stati offerti, con qualche opportuno aggiustamento dello chef Voiello, agli ospiti della cena. Le ricette vincitrici sono state le seguenti: 

• Mezze maniche, spada, erbette e uvetta di Lisa (blog Q.B. In cucina quanto basta )

• Sformato natalizio con cappone, castagne e funghi di Marzia (blog WhiteDarkMilkChocolate )

• Linguine, orata e scarola di Nadia (blog Vitadaprecisina )

I must say that all the recipes (as well as an excellent appetizer pie made with anchovies and chicory) were truly deserving of the award, but I preferred slightly more than the pot of March with its flavors blended well, gorgeous, delicious and The ingredients are well suited to a Christmas lunch.

Lisa, one of three winners

During the evening it was a pleasure riincontrare Antonella , Max , Nadia , Claudia, Paola , Claudia e Jajo e fare la conoscenza di persone simpatiche come Micaela Motta e il marito di Lisa .

Dopo la cena ho avuto anche l’onore di essere intervistato insieme all’amico Jacopo in una “doppia” intervista riguardante i piatti del Natale e delle feste.

La forte pioggia al termine della serata ci ha trattenuto ulteriormente con gli amici di Voiello e ciò è stato un ulteriore piacere, “ piacerevero ”.

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never a dry martini

(e, per continuare con la rima,…..quando si usa Bond with this phrase is never wrong)

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The title of today's post is inspired by a book that on a number of stories of great journalists and names of contemporary Italian literature whose protagonist James Bond, Ian Fleming of the 007, but in an ironic and interpreted in particular situations.

But it is also a title, what I decided to give the post, which is well suited to describe the habits of James Bond in terms of mixed drinks.

But why in this post I talk about James Bond? Because I recently finished reading the most important book of Ian Fleming " From Russia with Love" which I liked very much.

I saw the film with Sean Connery a long time ago and I remembered almost nothing. So for me to read this book was almost like venturing into a story that I did not know the plot and the contents were, as many of you know, really exciting.

The book took me from cover to cover and I liked it for a number of reasons:

• first how to write di Ian Fleming: personaggi e ambientazioni ben descritti e linguaggio semplice ma incisivo;

• il contesto che circonda il mondo di James Bond (ma questo già lo sapevo per aver visto altri stupendi film con lui protagonista): belle donne, ambientazioni mondane e chic, buon mangiare e bere, armi “del mestiere” sempre sorprendenti ed originali, ecc;

• il fascino, il mistero e le dinamiche dello spionaggio russo, lungamente descritti nel libro;

• il fascino di un mito: l’Orient Express , treno di lusso che collegava Istanbul a Parigi (io adoro tutto ciò che riguarda l’Orient Express e a tal proposito vi consiglio di leggere un bel book called " The golden age of rail travel " by Patrick Poivre d'Arvor, Hippocampus editions);

• culinary quotes (not too many, but in this book) that made me realize that Bond was not just a good drinker but also a great gourmand.

James Bond, by definition, is a known admirer of cocktails, some have become famous thanks to him, so that it comes to cocktails Bond, almost to identify a category.

then today I present a mix of Italian origin which Bond drinks in this novel and repeatedly praised in his other adventures: the American .

is the simple recipe:

Ingredients:

• Bitter Campari 1 / 3

• Martini Rosso 1 / 3

• Soda water 1 / 3

Seals: Slice orange, lemon

Pour Campari and Martini Rosso directly into an old fashioned glass (or in a tumbler), with some ice cubes and stir. Add soda water and garnish with half a slice of orange and lemon zest.

Image taken from the book "Cocktails " Compact Guide De Agostini

Many authors argue that this is a cocktail created in Italy in the thirties. His name, as stated in the book of IBA cocktail, perhaps due to Americanize everything and fashion is not quite correct because the ingredients there is nothing American. In fact, the vermouth is the Piedmont, and the Bitter Campari in Milan without it, the soda water was invented in Milan.

But it also says that the name of this pre-dinner cocktail was given in honor of the boxer Primo Carnera, who won in the 30's at Madison Square Garden in New York title dei pesi massimi.

*****

Sempre a proposito di libri e racconti, ve ne segnalo uno molto più piccolo che ha vinto recentemente il Premio enoletterario Santa Margherita attribuito nell’ambito di una serata piacevolissima a cui ho partecipato e di cui trovate il resoconto qui   e qui . Il racconto vincitore , contenuto in 4.000 battute, di Antonello Farris è veramente degno di questo premio, molto gradevole e direi commovente.

Oltre a voi lettori e frequentatori del web, il racconto sarà letto da un pubblico in qualche modo inconsueto e cioè who buy the most famous bottles of wine S. Margherita, on the back label which will be exactly the same story, contained in five mini-pages ....

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A pizza of the endives revisited

The recipe that I propose today is a recipe for Christmas. It 's true that Christmas is still far away (at least for me, not for the shops ...) but the inspiration I received from Voiello that will shortly have dinner with a Christmas theme that you can participate (hoping to be selected) by sending a recipe for pasta that has just connected with Christmas.

I thought then that a Natale on Christmas Eve in Naples they eat a traditional dish that is the pizza with escarole and a famous chef of Ischia, Free Iovine, owner of the restaurant "Il Melograno " had brought in a revised version, combining the same ingredients with pasta.

The recipe (in the book of Alba Pezone " Pasta. flavors and fragrances from the South", published by Gambero Rosso) that I used was just then that of this good cook, I only slightly modified.

Here is the recipe:

Mafaldine cream of escarole

To 4:

Mafaldine (or Reginette) 350g

endives 2

capers 50g black olives from Gaeta

100g pine nuts 1 clove garlic 50g

chilli olive oil

salt

Select and wash endive. Blanch for a few minutes in salted water. Drain retaining one or two coffee cups of cooking water and whip with a little cooking oil and water itself. Allow to cool.

Cook the pasta in the meantime, heat four tablespoons of oil in a frying pan, you cook the garlic and chilli into small pieces. Once the garlic golden, add the cream of escarole, which have been pitted olives, the capers and pine nuts (at most one can add soaked raisins) and cook over medium-low for a few minutes.

Drain the pasta and toss in the sauce for about a minute.

creaming the end you can also add 1:00 to 2:00 tablespoons of cooking water to make it all creamy and / or half a teaspoon of anchovy sauce to taste the sweetness and sharpen cream of escarole.

The dish is very balanced, tasty and light and can be served in the Christmas Eve dinner before enjoying the main food groups of fish. Or any other occasion you like ...

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Veni autunnu

few photos to celebrate the wonderful season that is autumn, which gives us warm colors, scents and flavors to enjoy.

What better example of a pile of roasted chestnuts and a glass of wine Novello, maybe chatting with friends davanti ad un bel camino scoppiettante?

PS: il titolo del post è in dialetto siciliano e vuol dire “viene l’autunno”; è anche il titolo di una bellissima canzone di Franco Battiato, che potete trovare qui .

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Me gusta chestnut

Autunno, tempo di castagne. Sono un frutto che adoro e che apprezzo molto soprattutto nelle preparazioni dolci ma anche salate. Quindi aspettatevi anche nei prossimi post qualcosa che le riguarda…
The dish I am presenting today is inspired by a good meal in a restaurant Campania made some time ago. One of the saucers chestnuts, mushrooms and bacon with excellent fresh pasta without egg, which is called "scialatielli" (people of our city will know for sure).
Based on this idea, I customized a bit 'flat by changing the type of pasta (because the scialatielli in Rome are not so easily) and using a chestnut cream instead of whole chopped chestnuts.
First I used a paste, always the Neapolitan tradition, to which first had some suspicion and instead cooked great satisfaction: the queens. The Its rugged formed in the outer parts of consistency and well calloused collects the sauce and it was delicious.
But first things first: For the chestnut cream I used boiled and peeled chestnuts I've done season in a pot where I had previously browned garlic in olive oil with rosemary and bay leaves. Cook for about ten minutes chestnuts (then add salt and pepper) and I have subsequently added a moderate amount of vegetable broth. Again the firing was brief, given that the chestnuts were already cooked from the very beginning. I then removed the bay leaves and rosemary and I shake the whole.
brings us to the actual preparation of the dish. In a I pan fry the garlic in a little olive oil and then I added the cream of chestnuts obtained previously. I did briefly and added flavor of bacon into small cubes (you can find easily in all supermarkets already diced). A quick cooking again and I put out the fire. In the meantime I cooked al dente and the queens I put them in the pan along with the chestnut cream by adding a tablespoon or two of cooking water. I am well and I whipped Serve, sprinkle the dish with plenty of Parmesan cheese. The
Serve occurred in a wooden plate with polenta to give a greater sense of rusticity to a dish that is already by definition rustic.
Ho accompagnato il tutto con un ottimo Taurasi, ma ci vedrei bene anche un buon Aglianico del Taburno, entrambi espressione del territorio campano.
E con questo auguro buon autunno e buona estate di San Martino a tutti!

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"Empanadas" of mozzarella

Il titolo del post, ovviamente, è solo scherzoso. Non si tratta affatto di empanadas argentine  o di alcune altre versioni simili cucinate in Sud America.

Quello che oggi vi propongo è invece un piatto che nella mia famiglia si fa da sempre: il fiordilatte impanato. Non so nemmeno come la ricetta sia “arrivata” in famiglia, forse ci è stata tramandata to my aunt or whomever.

It 's always interesting to see the way some dishes are "rooted" in the tradition of a family. Often this is because other relatives prepare them for a long time, but also occurs through direct experience or by tests, some innovation or acquisition various cookbooks. Then these recipes are repeated so many times to become the "must" family. But I

via my blog by sending you this simple but good recipe that you'll probably know, but it is not.

Here it is: take a good mozzarella and cut into slices of medium thickness. Then beat two eggs in a dish, salandole a little and dip the slices of mozzarella. Then put them in breadcrumbs and fry in a pan, oil seeds, little time for side until the mozzarella is not golden. Definitely will advance with beaten egg and then this is a must prepare a nice omelettina possible, as the French say, " baveuse .

Hence the photo next to my beloved mozzarella omelet and fried ....

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Boats ...

(For edible boats, which I call "boats", here is the recipe to be carried out strictly when eggplants are in season: Cut the eggplants in half, and extract the interior, so as to derive the empty boats. Boil the boats briefly in boiling salted water.

Meanwhile in a pot in a little oil, fry garlic and add the inside of the eggplant, cut into cubes, along with some chopped tomatoes, olives, capers and basil. Cook until the eggplant is cooked.

In a large baking pan pour a drizzle of extra virgin olive oil, place the blanched boats filled above the compound and sprinkle with breadcrumbs. Bake for about 20 minutes at 180 ° C or until the boats were not made in a golden color on the surface).

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A guide for us foodies

I foodies are of particular persons. You excited for good food, are enhanced in a flat photograph, they are happy when they find a place where good food, travel miles and are to try and find a local product or someone like them who share their same passions.

So are a bit like the fans of a football team, for their colors are willing to do anything.

and guidance that is was presented yesterday at the City of Taste of the Red Lobster seems tailor made just for them, the lovers "not superficial" good food and drink.

It 's a guide if you want unusual, built on the basis of the "straight" authoritative foodblogger , as well as by the relevant working group of the Gambero Rosso.

The guide not only addresses of restaurants, but also the description of places where you buy street food quality, bakeries, pubs, shops typical of food, as well as to cut pizza, sandwich bars, meeting rooms appetizer (good ones and not just fashion, etc.).

Finally

addresses of places are tasty, sometimes a price content that contrasts with the high quality of food offered. It 's what I try when I find intriguing premises, where you can eat well without recourse to large restaurants and best-known names.

I feel as though this is a guide " talent scout" to local unpublished, which express in various ways culinary excellence. Without this mean that in this guide there are no local already famous and widely known.

In the preface of the guide states that the "foodie-type" is men, aged between 25 and 54 years and single (or which is headed by couples without children). Now that I consider myself a foodie that has the features you've read above, it is also perfectly in the profile of gender, age and marital status of the perfect food lover ... Better than that ...

read an interesting guide, I realize that in greedy addresses listed there are some that I discovered only modestly, as the excellent sandwiches 'Ino Florence ol'enoteca Grapes and shape, not far from my office. But

also known that there are places in Rome reported that still do not know that already and I can not wait to experiment, even with its foodblogger of which were present at the launch of the guide ( Stefano, Daniela , Sandra Fooders and, in addition to efficient girls team of the Red Lobster).

A place that I would soon see, for example, is the Boulangerie St. Bartholomew's, which description intrigues me a lot.
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Last but not least, the buffet offered at the presentation. Of course the food was definitely up to the task. I've tasted the inventions of the genius who brought Moreno Cedroni the main specialties of his local Anika (particularly fantastic Tapas of 'sausage fish "and" Simmenthal fish "in the photo above).

The tapas fish Moreno signed Cedroni

I also tasted the fried foods and ancient (and mythical) focacceria San Francisco (including bread c'a meuza) and an excellent raw and cooked meat of cattle breed Limousine.

How to give up the street food of Ancient Focacceria San Francesco?

Although I arrived late and I could not taste the sweets of Corrado Assenza (Caffè Sicilia, Noto), I must say that the event was really nice and I urge all you to consult this guide to help you and (of course) will guide you in your culinary and Gastronaut raids throughout the boot.