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Renon, February 26, 2011, at 23 and a few minutes (www.zaccone.bz photos)

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Pizza stuffed with white herrings and sweet and sour onion jam

The idea of \u200b\u200bthis great pizza I got going at a nice and delicious tasting jams, in which among other things, I had the pleasure of knowing Pamirilla .

part of the tasting, I was particularly impressed with the herring sandwiches and a sweet and sour onion marmalade: the combination was perfect for me, well balanced and really a tribute to two products (onions and herring) that I love it.

Returning home with a large supply of jam jars, the first experiment was very trivial to do: just try to replicate quell'abbinamento so good.

purchased together with an excellent onion marmalade and an equally excellent herrings that I already had, it was necessary to find an excellent "base" of the two ingredients. And then I thought it would go along well with a good white pizza.

In Rome, the white pizza is not without some good ... and my choice fell on the king of pizza (Gabriele Bonci) and its local Pizzarium . Excellent pizza as usual. In addition to white in its simplicity is amazing, I especially liked the with broccoli and a Caciottina sheep truly unforgettable. Always good too croquettes, though honestly spend € 4 for a supplement, but high quality, it seems to me too!

With the white pizza I brought home, I then created in the twinkling of a stuffed pizza with the ingredients listed above, also adding to the whole of boiled potatoes.

The inside of my stuffed pizza

The pizza that came out was truly legendary, well-balanced, rich, succulent, served with a nice beer gradation supported, which matches very well the complexity of the preparation ...

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CHRONICLES FROM ANOTHER WORLD

Someone has stolen my password, entered in my blog and is writing another dimension, in which the team would have beaten the village this evening without any major problems (focus, beyond the suffering of fan who does not watch the game with his head, but with the belly) the battleship Renon, who until a week ago we had beaten 17 times out of 18.
In that other dimension, the team of the village would then lead to 3 to 1 in a series of playoffs. Unbelievable. In fact I do not.

In this photo the head of the curve of the children, who works as a pizza tonight (Saving Silverman as ever prima) accusava un fastidioso prurito al gomito, che lo ha ripetutamente portato ad alzarsi di botto ed a grattarsi furiosamente la parte interessata dal prurito.
Dice che il prurito glielo aveva causato un certo Bruno...

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I embrace you, because we share the same water ...


"Sono molto contenta perchè adesso sono libera di non appendere la foto di Ben Ali nel mio ristorante, sono contenta che posso dire quello che penso, che posso parlare di politica senza paura; sono contenta di non dovere dare "la mancia" al poliziotto; siamo liberi, Cello, siamo liberi, siamo come voi possiamo lavorare nel nostro paese e guadagnare bene senza dovere emigrare, grazie alla rivolta possiamo diventare come voi; grazie a quelli che hanno lost their lives for us to be free, that's what I think of the rivolisione, I hope that all Tunisians understand their duty for the sake of a liberrrrrrrrrrrrrrrrrrrrrra Tunisia. I embrace you "

I too embrace.

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"The revolt is nice, but ..." PHOTOGRAPHERS

group of village women, Tunisia in May 2009

" Hello Cello, the revolt is beautiful, we hope it gets a nice thing to the Arab world. But bad things still happen, there are criminals who take advantage of the situation. Yesterday, a guy has been very successful in the distributor of my brother, then ran off. My brother chased him, there was a fight between them, eventually the type is stato legato ed arrestato. Ma mio fratello ha il braccio rotto ".

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in Tobruk, Libya LIBYA

Due fotografi del New York Times sono entrati in Libia, ecco alcune foto dalla città di Tobruk:
http://lens.blogs.nytimes.com/2011/02/22/messages-from-libya/?smid=tw-nytimes&seid=auto

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Photo

http://www.flickr.com/photos/a7fadhomar/

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As the story I pass

Sulla riva sud del Mediterraneo sta passando la storia. Mi permetto di segnalare una fonte di informazioni competente, indipendente e preparata: www.fortresseurope.blogspot.com , di Gabriele Del Grande.
I interviewed a couple of years ago when the transmission of Rai Tre "live" did an episode on the rejections of immigrants into the sea (click HERE pears see a nice photo report on how our financiers brought tears to some immigrants Tripoli).
They interviewed tonight at Caterpillar, speaking from Lampedusa.
there before going through the story.

(In the picture a few days ago, the wedding party of Montassar, our friend Dhouil Oum, Tunisia, where life goes on. The photo is of Mrs. Jeanne)

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In March 2006 Paralympics were held in Turin. I went a vedere una partita dell'Italia di sledge hockey, perchè il capitano della nazionale era (soprattutto è) un amico. La partita era Italia - Norvegia, loro i brasiliani dello sledge hockey. Ricordo che a fine partita un giocatore norvegese si mise in mezzo alla pista, prese un microfono e, davanti a tutti, chiese alla fidanzata di sposarlo. Molto romantico, le femmine piangevano tutte, i maschi piangevano dentro.
La partita, quella, non fu romantica. Fu un massacro, mi pare 9 a 0 per loro.
Ieri sera la nostra nazionale italiana ha vinto i campionati europei. In 5 anni un'evoluzione straordinaria. In semifinale i nostri hanno fatto fuori ... proprio la Norvegia!
E il gol della vittoria lo ha fatto il capitano, sempre lo stesso, always my friend.
utmost respect.

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food (delicious and tasty) in northern Europe

not know about you but I sometimes do not mind eating a little bit of fanciful in places that may be considered "pseudo-fast food".

And I must tell you that do not always eat at those places is just as bad. It 'clear that this is only true if you go to these places only a few times and you categorically exclude some most popular, and most of class ...

For example, the relationship with Ikea, which sooner or later all are confronted, it's nice to be able to stop at his restaurant, which offers courses at all bad and in some cases organic.

a passion of mine are the famous meatballs, served with their sauce and the blueberry (there's also a video on youtube to make the recipe). But the smoked salmon I have to say that it is not all bad, with a delicious accompanying sauce.

About Nordic salmon and other fish specialties, another place that intrigues me a lot when I go to Germany and then the chain Nordsee .

It is with its many restaurants city \u200b\u200bof the German-speaking countries (Germany, but also Austria and Switzerland) and offers both sandwiches stuffed with fried fish and sauces can easily Takeaway (including fish and chips ) and food preparations Fish trimmed so egregious (as only they can do abroad) with salads, mouth-watering sauces and side dishes.

A dish that I ate recently, for example, is a fish fillet with mushrooms and melted cheese, garnished with vegetables of your choice: a real goodness!

I also discovered that the Nordsee restaurants also sell fresh fish (salmon and others) to take home and cooking between its walls.

I really like the way you eat for the people of Northern Europe, with significant use of sauces to seal the meat and fish, which happens much less in our kitchen as you know. It 's a kitchen to which we must get used to, certainly heavier, but certainly rich and tasty.

So I think there is nothing wrong with occasionally there are grants of " escapades " like the great quality food (and Mediterranean) ...

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MAXIMUM RESPECT OF FULL MOON RIDE FROM THAT NIGHT WAS

The Friday night was full moon night. I went with Andrea Mount Servin, over Vaccera (Angrogna, Val Pellice). There was almost ashamed to enjoy it. A spectacular landscape, half an hour's drive from home, plus 40 minutes. Cool!
(The panoramic pictures get bigger if you click on it.)

From the top. Starting from the right, the view stretches from the lower Val Pellice, the plain cunesse, Saluzzo, Savigliano, a ski resort (Artesina? Prato Nevoso), Villafranca and Moretta, Pinerolo, Torino (It was obvious Superga) and Villar Perosa far left.
Detail.
flash
Cello Cello "nature"
Andrea
Featured Laz Arà the hill. Up there on the mountain in the middle of nowhere, the light of Refuge Selleries.
From Turin to Pinerolo.
Val d'Angrogna. Mount Vandalino.
Descent.
homeward track. But it is cool in snow!

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The comparison is clearly blasphemous. But the tension of the last minutes of the partita di stasera non la provavo dalla notte in cui arrivò la bambina dal nome corto. Poi il tiro (di non so nemmeno chi) ha gonfiato la rete che quel mago ha protetto dalla miglior Valpe dai tempi in cui giocavano al laghetto del Blancio. Ho urlato fuori tutta la fatica di queste settimane con le bimbe malate, la moglie stanca, il cielo grigio, l'inverno lungo, la primavera lontana.

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The Camargue in the pot

I became acquainted with the red rice of the Camargue on scaffali di un supermercato qualche tempo fa, quando dovevo acquistare un riso dal colore altrettanto inconsueto, quello nero Venere.

Mi ero ripromesso di prenderlo in qualche altra occasione, ma non è capitato per molto tempo. Adesso finalmente l’ora è giunta…

E’ un riso dalla colorazione naturale rosso-bruna, a grani lunghi e integrale, coltivato in una bellissima zona, la Camargue, che si trova ad ovest di Marsiglia. E’ tra l’altro una splendida terra di tori e cavalli, allevati allo stato brado e in libertà.

L’utilizzo in cucina di questo riso è il più versatile possibile: è ideale per la realizzazione di colorate insalate di riso ma anche per so sublime dishes to accompany meat or fish. But you can use, because of its lightness and the characteristic of the grains, even in the tasty and delicious preparations like "thai . You have the choice between the myriad uses of this rice, but some hints can be found here, however .

Vista then the rule, I agree with much of the match to a specific product in a territory other products (including wines, of course!) And raw materials of the same territory, so that rice can also be used to make us a 'Rice Salad Niçoise the ingredients are typical of the nearby Nice and the classic Niçoise salad . E non si può non dire che a questo riso andrebbero abbinate sempre e comunque le herbes de Provence della non lontana Provenza…

Detto tutto ciò, come ho invece utilizzato io questo riso? Beh, in modo ancora diverso, come spesso mi accade….: l’ho abbinato ad un ragù bianco di polpo e patate.

Ecco “in prosa” la mia ricetta:

Far bollire in acqua dei polipetti di medie dimensioni e pulirli per bene. In una padella far soffriggere uno spicchio d’aglio tagliato a pezzetti in dell’olio extravergine, aggiungere dei capperi dissalati e, if you will, a few black olives. Add the boiled octopus, a little tomato paste, dry white wine. Evaporate and start to let it go.

then add the potatoes cut into cubes and water and still make for good flavor. Towards the end of cooking, add salt and pepper.

Meanwhile cook the rice will be ready in about half an hour. Dress it with a little 'sauce of octopus and potatoes with olive oil and a handful of herbes de Provence . Serve polyps, adding next to a flan flavored red rice of the Camargue in the manner described and modeled with a pastry rings.

A dish that you will like it of course, tasty and gives a feeling of lightness, thanks to this wonderful rice. Seeing is believing ...

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