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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 ”.