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never a dry martini

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

Martini A sign in Turin

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 ....

Leather Braclets And Disneyland

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 ...

Leather Bracelets And Disnelyand

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 .

Hollywood Wax A Hemeroid

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!

How Do I Insert Confidential Statement

"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 ....

Leather Braclets In Disneyland

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).