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2011!

Today is the last day of the year and I wish you my best wishes:

HAPPY 2011 TO ALL OF YOU AND I HOPE THAT YOUR DREAMS BECOME REALITY!

If you have some 'time this evening you can check messages of congratulations that I propose, then you can read an article that offers ten tips for Dinner of New Year or New Year's Eve.
Beware of grapes!

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CHRISTMAS IN ITALY NAPLES BINGO

Hello guys! How are you? Today I present a Christmas calendar where you can find the fundamental aspects of Christmas in Italy as the crib, the markets, the New Year's Eve dinner, ...
Click to download the document. Happy reading!

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What do you know about the Neapolitan tombola?
This is a traditional game which is done by friends or family equivalent to the bingo and linked to the Neapolitan grimace, that is, a series of numbers given by the reading of the dreams that you then use to play the Lotto.

Here I leave the bingo rules (taken from filasttrocche.it) so come un video di Rai Due girato nel 1977 in cui si spiega e si mostra il procedimento. Buona visione!

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Ciao a tutti!
Oggi vi propongo un gioco: Chi sono gli invitati alla nostra festa di Natale?
L'obiettivo è indovinare i personaggi italiani radunati intorno all'albero già addobbato.
Lunedì scorso abbiamo fatto il gioco durante la merendina natalizia ma per quelli che non sono venuti vi lascio la presentazione e così potete risolvere il mistero a casa.

QUIZ DI NATALE

View more presentations from elia osma .

Grazie a tutti! Felice e sereno Natale!

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I'll be back ..!!!

Hello,
for a few days I will be "absent" from the view of the birth of my blog a little bit in advance! I beg you, stay tuned, I'll write soon! A hug to all
s
Valentina

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Risotto with radicchio and saffron

The risotto with radicchio

Here is a recipe to prepare a good risotto with radicchio and saffron, suggeritami from mom!

Ingredients for the risotto with radicchio (for 2 persons):

rice, 70/80 oz. per person;
red chicory ;
oil and salt;
onion
white wine to evaporate;
broth
a knob of butter;
a saffron;
parmesan.


How to prepare radicchio and risotto with saffron.
First wash the radicchio, cut the slices into small pieces or strips, as desired, and prepare the broth for cooking rice. Put in a pan some oil and chip olla, brown the radish, add a pinch of salt and blend with a little white wine.
At this point you add the rice and cook slowly adding the broth a little at a time. When the rice has come to cooking, add a knob of butter and parmesan and just removed from the heat, put the saffron and stir well.

saffron risotto with radicchio and is ready, enjoy!

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Radicchio Treviso IGP product typical Venetian




The Radicchio di Treviso is a typical product of the Veneto, which has been awarded the PGI, Protected Geographical Indication that is known in particular under the name of red radicchio from Treviso, just for the color of the leaves, red . The Radicchio di Treviso is characteristic for the red and white leaves and the taste a little bitter that especially when eaten fresh. The Radicchio di Treviso is grown soprattuttoin Veneto and the province of the same name can be used in cooking to prepare many dishes, from appetizers to pasta and meat, salads and side dishes.
I suggest a couple of sites dedicated to cute Radicchio di Treviso Radicchio Rosso Dosson , sito dell'Associazione dei produttori di Radicchio Treviso, e Radicchio.net , sito completamente dedicato alle origini, storia, ricette e caratteristiche del Radicchio di Treviso.
E poi, visto che l'ho preparato proprio ieri sera, ecco una bella ricetta con il radicchio: un bel risotto con radicchio e zafferano !

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How beautiful a prize!

Robjana di Pasticci e Cucina e Marcella di Marcella in Cucina mi hanno inviato questo bel premio, che poi è il mio premio! Grazie ragazze!!!





Quando si riceve a premium, there are simple rules to follow:

thank those who had a sweet thought, already!

Write a post if you put the whole, already!

Pass it to 12 blogs that we think deserve an award like that, already!

Enter the hyperlink of the selected blog, already!

go and report back to the winners: go!

I chose this blog:
Sweet Madness Anna
Sweets and Chocolate
I wear Dolce
loaf
Try to enjoy
Recipes Barbare
Oil and Vinegar
Flower Caper
Di Pasta Knead
Cappuccino and Cornetto
fifth deadly sin
course Pies and Kitchen Robjana of Cooking and Marcella !

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recipe for pesto Genoese tradition in my own way!


Pesto alla Genovese is one of the typical dishes of Liguria, famous throughout the world and one of my favorites! It is not difficult to prepare the pesto alla Genovese, are a few ingredients (buoni!) and a few steps. Here's my recipe for pesto alla Genovese: we say that these ingredients do different pots for two people!


pr pesto alla Genovese Ingredients:

40-50 basil leaves, preferably PDO Genoese basil ;
40 gr. pine nuts;
1 clove garlic, parmesan cheese and olive oil to taste

salt.


So for the recipe of pesto alla Genovese traditional course would serve as a good mortar pound all ingredients until ottenre our beautiful pesto. Not having a mortar I just use the blender, which certainly will not give the same results in taste, but it certainly is very convenient and faster.
After thoroughly washed the basil leaves, are put in the blender along with the pine nuts, a clove of garlic and some oil and begin to puree. Depending on the density pesto adds a little olive oil a little at a time, until you create the right creaminess. Finally, add the Parmesan and a pinch of salt, as desired and continue to whisk well, adding more oil if necessary. That's it! Once you reach the desired thickness, the sauce is ready!
If we particularly like you can put two garlic cloves instead of one, according to personal taste of each. Obviously
pesto alla Genovese is perfect with a nice pasta, such as trenette with pesto.

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The Genoese basil, basil


Genovese Basil is a typical Italian products most famous and appreciated, the pride of Liguria. The Genoese basil is also a double basil, basil or a Protected Designation of Origin, riconosciutop this in 2005 with European certification Genovese Basil is also known by the name of basil from Pra, a district of Genoa historically linked to the production of Genoese basil. The Genoese basil leaves is characterized by small and medium-oval, and is cultivated in the coastal area of \u200b\u200bLiguria. Genovese basil is grown mainly in spring, originate in the countries of Asia and arrived in Italy since the Roman times. Genovese basil is used in cooking, certainly in the most famous dish of all, the Pesto Genovese , but also as a condiment for salads, the tomato sauce to flavor breads and pizzas, fish and meat, in many ways indeed!

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double recipe of the Danube, a traditional dish from Campania



The Danube is a very good country that comes from Campania, made with brioche dough type consists of many small balls of dough brioche joined together. I met the Danube thanks to my friend Daniel who always prepares the meals "condo"! Recipe of the Danube gave it to me right Daniela (thank you) and here it is for those who want to try this traditional country of Campania, very good indeed!

Recipe Danube

Ingredients:

For the dough:
750 gr flour 00;
3 eggs;
2 medium potatoes;
100 grams of butter;
1 glass of milk, 100 grams of parmesan
;
2 cakes of yeast;
1 teaspoon sugar and 4 salt.


For the filling of the Danube
350 g Emmental;
200 grams of cooked ham;
150 g Speck.

Recipe Danube: how to prepare it!

To prepare the Danube as the first thing you have to boil the potatoes 2. After you prepare the filling by cutting the Emmental, ham and bacon cubes. Take the flour and put it in a nice large bowl, then put themselves at the center of the flour mashed potatoes mashed fine. One by one add the ingredients to the mixture of the Danube: the melted butter, then eggs, sugar and Parmesan cheese. The yeast is dissolved in the milk a little stiepidito and add to the mix, too. To get a good point Danube queso blend in all ingredients, add the teaspoon of salt and then let the dough rise for at least an hour covered with a cloth. Once the mixture of the Danube has grown, many are prepared balls of dough, which must be stretched and filled with Emmental, bacon and ham.
At this point all the balls are filled and closed, put on baking tray covered with baking paper, placed a small gap each other. Finally, let the dough rise for another hour the Danube, always hot, brush with beaten egg to the top and bake for 30-40 minutes at 180 degrees.
The Danube is ready, we have to "disconnect" the delicious pastry balls filled with ham and cheese!

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The Pandoro of Verona, the traditional sweet Christmas




Here is a typical dish of Christmas, even a Christmas cake, which I personally love it! The Verona pandoro I eat for breakfast, snack, after dinner, almost always ...!

so I thought I'd find a recipe to try to make the Pandora to the house, even if this is not easy, and inspired to a book of cakes that I have at home, I hope I do not mess!

Recipe Pandoro Verona

pandoro Ingredients: 500 gr
. flour;
150 gr. sugar;
200 gr. of butter, 5 eggs
;
40 gr. yeast;
vanillin.

So, first be dissolved the yeast in a little water, add about 100 gr. flour, 1 egg and 10 grams. of sugar. Should be mixed thoroughly and let stand for 4 hours in a warm place, covered with a cloth or towel. Then you take the flour, 150 gr., And is kneaded together with 70 gr. sugar, 2 Tourlite and 30 gr. melted butter. After working this new impastoo for pandoro Verona, joined the previous year, and let rest again for about two hours. Finally, a third kind of dough is prepared with the remaining flour, 30 more grams. melted butter, 50 gr. sugar, 2 egg yolks. We work on everything you stand for a further two hours after the previous mixture together. Spend two hours, they still work the dough pandoro adding the remaining butter and vanilla. It works by spreading the dough pandoro as a kind of pastry and closing it again, at least a couple of times, let stand half an hour and then work again. Finally, you put the dough in the shape of the pandoro ball in a buttered mold and let rise until dough reaches the rim of the mold. In the oven, the pandoro Verona cook for 45 minutes at 180 degrees.
Sure, a little difficult as the procedure, but you can try, right?

The Pandoro of Verona: some curious info
The pandoro Verona, typical of Christmas, seems to have two possible origins: the first hypothesis is that the pandoro Verona has developed on the basis of an Austrian recipe, the bread Vienna, a sort of brioche, the second hypothesis is that the pandoro Verona comes from a very popular sweet in Verona by the rich and noble families, called the bread of gold. The fact is that the pandoro Verona has spread throughout Italy and abroad thanks to the industrial production of the last century that has allowed the knowledge outside Verona.

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The Sour Cherry Wine of Marche

The wine of cherries and one of the brands of wines, produced with the cherries, in fact, a type of wild cherries. The wine is sour then a

flavored wine, produced right in the area of \u200b\u200bthe Marches, which can be produced with a mixture of sour cherry syrup and sugar which is

added the juice of the grape harvest, or by directly soaking the cherries in wine.
The wine of cherries is a sweet wine, with its beautiful red color and decided a little sparkly, very suitable for drinking with friends, and especially in the company of beautiful

biscuits, like Pizza de Nata !

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Pizza de Nata, Christmas cake of Marche


Pizza de nata is a typical cake of their brands in preparation for the Christmas holidays. Pizza de nata is a kind of beautiful cake made of bread dough to which are added to many local products and the winter period, such as nuts, raisins, nuts and more.
To make a good Pizza de born at home, you must first prepare bread dough or buy it ready, as you like!
If you want to prepare, we can calculate a quantity of bread dough for about 4 people that includes the following ingredients: 500 gr

.
10-15 grams of flour. yeast 1 tablespoon

oil a teaspoon of salt and a pinch of sugar


warm water after dissolving the yeast with water, add the ingredients to make bread dough, working vigorously to produce a soft bread dough and that does not stick to hands more. At this point, do the Pizza de nata is very simple: add a little at a time all the ingredients of Pizza de nata, which are:

walnuts, raisins
;
almonds, hazelnuts
;
pieces of chocolate, figs
;
200 gr. sugar;
orange peel and lemon peel;
a pinch of salt and a little oil.

Once you add the ingredients you work the dough for Pizza de Nata, let stand and rise and put in the oven for 45 minutes at 180 degrees.

Obviously, the quantity of ingredients will vary depending on the amount of dough you want to use and that is why I indicated no specific amount. In addition, it can add others, such as pine nuts, or you can take if someone does not like! We say that the recipe is quite free, just make good bread dough and add dried fruit, orange, lemon, candied fruit, depending on your taste and that's a very good Christmas cake of Marche, Pizza de nata!

Council: why do not you eat it with a good wine, typical of area, such as sour wine of the Marches ?

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Sicilian wines: the past of Pantelleria

's past Pantelleria is one of the most beloved Sicilian wines, fruity aroma and flavor, perfect with desserts and dessert after a meal! For those who love it enjoy a good glass of wine while eating a nice fruit tart, almond biscuits or biscuits, and many other sweet, the sweet wine of Pantelleria is the right choice! In addition to this good with the sweet wine made from Muscat of Alexandria grape type or Zibibbo fits well with cheeses, especially those with dry pasta.

But where is called the sweet of Pantelleria? This Sicilian wine is so named per il fatto che l'uva, dopo la vendemmia, viene lasciata appassire per alcuni giorni, in modo che si crei quel buon sapore dolce tipico del passito di Pantelleria.
Il passito di Pantelleria è un vino Doc e la temperatura più adatta per berlo è intorno i 10°-12°. Oltre che accompagnare i dolci, potete usare il passito di Pantelleria anche per preparare bei dolcetti a base di frutta! Un suggerimento? La Crostata di Mele e Pinoli di Robjana!

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maritozzi, goodness Roman


I Maritozzi sono un tipico dolce laziale, in particolare molto amato a Roma, accompagnato con la panna o con la crema. I Maritozzi prendono questo simpatico nome dal fatto che venivano preparati for the celebration of marriage, during which the bride and groom gifts to brides these sweet girls called it maritozzi.
maritozzi in Rome are eaten for breakfast, maybe with coffee or cappuccino, but it is good to prepare for the holidays, why not, for Christmas, for example, close to the typical desserts such as Pandora is the cake!

So maritozzi to prepare at home, here's a recipe to follow, the traditional recipe of currant.

maritozzi Ingredients: 300 gr
. wheat;
75 gr sugar 70 gr
. raisins;
50 gr. candied orange peel;
30 gr. yeast;
20 gr. dipinoli;
extra virgin olive oil, butter, salt and flour for the pastry.


maritozzi How to prepare?
First we must decide whether to use the dough ready, or if homemade. If we were to perform the procedure for maritozzi beginning, you take 50 grams. of flour and put in a small bowl, crumble the yeast and dissolve in a little warm water. You mix everything by adding the warm water needed, the system will stick to the dough, let it rise in a covered with a cloth for at least twenty minutes.

At this point our dough for currant is ready and should be doubled in size. It is prepared on the pastry flour, about 200 gr., add in half a pinch of salt, 3 tablespoons oil, and the loaf, then mix everything with warm water until it forms a soft bell'impasto. When the dough, worked for a few minutes, it's pretty soft and does not stick to the more hands, you can add about 50 gr. sugar, is preparing the mixture of currant-shaped ball and put into a floured bowl, joins the orange zest, pine nuts and raisins. Once mixed these ingredients to the mixture, return to work surface where it creates a kind of stick with the dough and cut into slices possibly the same, at least 12. It is making them work the slices become oval in shape, you prepare the baking tray with butter and maritozzi put a little distance apart to prevent them from sticking during cooking. Before cooking, leave it under cover of a sheet to rise again, and meanwhile take the remaining sugar and dissolve with a little water. Maritozzi meanwhile, soared after the pan, you put in the oven at 200 degrees for about 7 minutes, turn out and brush with melted sugar, you have returned to the oven for a minute or two and turn out. Once cooled, maritozzi are ready to eat, alone, filled with classic currant cream or with whipped cream!
The procedure is a bit long, it is true, but the result is delicious!

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Crostini with anchovies, Roman

The crostini with anchovies is a typical Roman cuisine appetizer, very easy and quick to prepare. The crostini with anchovies are one of my favorite appetizers also because my grandmother always prepared them to me and my sister ate them hot hot just come out of the oven!

As they prepare the crostini with anchovies?

The ingredients are as follows:

slices of homemade bread type;
250 gr. about mozzarella;
100 gr. some butter;
salted anchovies;
milk, pepper and salt.

First to make the crostini with anchovies should slice the mozzarella and you must season it with salt and pepper to your liking. Cut the slices of pane, mettetele in uno spiedino alternate alle fette di mozzarella, in modo da preparare diversi spiedini a seconda delle fette di pane e di mozzarella che si vogliono utilizzare. A questo punto i crostini con alici vanno posizionati sulla teglia del forno, messi in forno a 200° per circa venti minuti. Nel frattempo si devono sciogliere le alici in un pentolino con il burro e un pò di latte così da creare una cremina che, appena sfornati gli spiedini, va versata sopra i crostini. I crostini con alici vanno mangiati caldi.

I crostini con alici sono ottimi anche come antipasto per Natale, semplici e gustosi e a base di pesce; la mia nonna al posto del pane casareccio usa anche il pane tipo baguette, ve lo consiglio!

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recipe Recipe Sardinian nougat or nougat Tonara


Torrone Sardo is a typical product of Sardinia, known in particular as the nougat Tonara, the country that primarily produces this delicious nougat, which can be enjoyed all year round but especially Christmas. The Sardinian nougat or nougat Tonara is a product made from honey rather than sugar, so it is not white, but ivory is made with honey and almonds, sardines, and until recently was only produced in a craft in the copper kettle on the stove and called on cheddargiu of brick, foredda.

The recipe for the Sardinian nougat or nougat Tonara
The Sardinian nougat can be prepared at home, if you want to offer their guests at Christmas or eat with the family. The Sardinian nougat is made with these ingredients:

500/600 gr. Almond sardines;
500 gr. Sardinian honey;
2 egg whites;
wafers.

How Sardinian nougat? First, stripping the almonds, even after passing it in boiling water for easier peeling. The almonds are chopped and then passed into the oven to toast, leaving some more broken coarsely chopped and not at all. Then dissolve the honey in a saucepan over low heat, leaving you beat the egg whites until stiff and join the honey into the pan, continuing a lavorare il composto a fuoco basso per almeno 45 minuti, utilizzando un cucchiaio di legno. Infine vanno aggiunte le mandorle tostate e tritate al composto e si continua a lavorare sempre a fuoco basso per circa mezz'ora. Una volta tolto il composto dal fuoco, questo va messo nel recipiente dove si vuole far raffreddare il torrone sardo, precedentemente foderato con le ostie un pò umide; per capire bene se il composto è pronto, si può controllare se si stacca facilmente dal tegame. A questo punto il torrone sardo o torrone di Tonara è pronto, bisogna lasciarlo raffreddare e poi si può mangiare tranquillamente tutti insieme!

Per chi volesse fare un giretto in Sardegna non d'estate, esiste la Sagra del torrone di Tonara which usually takes place in this village on Easter Monday, during which the Sardinian nougat is prepared and eaten in the square immediately after cooling!

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Sagrantino di Montefalco

Sagrantino di Montefalco is one of the wines of Umbria. Sagrantino di Montefalco is named after the grape of the same name and is a DOCG produced since 1992. Sagrantino di Montefalco can either be past that kind of dry, and the cultivation of native grapes occurs in the area of \u200b\u200bMontefalco in the first place and a few other surrounding areas in this town. Lots of information on this full-bodied red wine and fragrant and sweet, you can find on the website of the Consorzio Vini Montefalco as on the site of the Sagrantino Road , with information on wines, agricultural and historical points of interest related to the Sagrantino di Montefalco.

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The Gingerbread , sweet Christmas Umbria


The Gingerbread is a delicious sweet typical born in Umbria and spread throughout Italy, the traditional holiday season. During the holidays, warm homes, perhaps in front of the fireplace, eat this dish prepared with typical Umbrian chocolate, nuts, honey and many other sweet and warm without equal!
Sure, maybe the line will suffer a bit ...!!!

The Gingerbread is a sweet that is also suitable to be given, so ideal for those wishing to make some tasty gift for Christmas, or for those who want to make a cake to take to the homes of relatives and friends during the holidays.

The traditional recipe for Gingerbread includes these ingredients:

50 gr. nuts;
50 gr. almonds;
50 gr. raisins;
50 gr. candied fruit;
50 gr. dark chocolate;
200 gr. honey;

pepper to taste flour and cinnamon to taste.

The Gingerbread provides the procedure for preparing the amalgam of walnuts, almonds, candied fruit (preferably cubes), dark chocolate into small pieces and raisins in the end left a few minutes to soak in warm water before. After mixing these ingredients, prende il miele e si unisce al composto dopo averlo ammorbidito un pò a bagnomaria; a questo punto per preparare l'impasto del Panpepato in modo che abbia la giusta consistenza, si può unire della farina, regolandosi per la quantità in base alla consistenza del composto. Alla fine, a seconda del gusto personale, si può aggiungere un pò di pepe e cannella per dare il pizzico in più al Panpepato, caratteristica da cui poi deriva il nome stesso!
Prendere l'impasto del Panpepato e dividerlo in panetti, spennellarli con un pochino di miele e adagiarli sulla teglia del forno, o imburrato o sulla carta da forno. Infornare il panpepato a 180° e controllare la cottura fino a che non diventa ben colorito.
A cottura ultimata, gingerbread allow to cool and finally, you slice the dough balls and eat or use in small Christmas Flowers to give away! The Gingerbread
you can keep for a few days if they're closed and stored dry.

A tip for the best taste of gingerbread? Eat with a glass of Sagrantino di Montefalco !

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Brovada with Muset


Brovada with Muset is a typical dish from Friuli, much used during the period of Christmas. Brovada is prepared with white turnips, which are soaked in wine for 40 days, the period required to become an "acid". The Brovada then he can store in freezer bags and freeze for use when thawed. To prepare the
brovada with muset you need to get the turnips and sour muset Friuli.
We see the ingredients for 4 servings: 1 kg

g turnips, or the brovada;
muset 2;
80 g of lard;
2 cloves garlic;
salt and pepper, bay leaves
;
2 glasses of red wine. Having already prepared the

brovada as mentioned above, to prepare brovada with muset you need to put in cold water and the salt-free muset, simmer for an hour at least. It 'better to pierce the muset with a fork to cook it better and drain excess fat.
Take turnips that need to be shredded into julienne strips, fry them with lard and garlic, add salt and pepper and bay leaves and a little of the cooking water muset and finally put the red wine and let them go on fire low for about an hour. When
brovada with muset is cooked, serve hot, with sliced \u200b\u200bmuset the accompanying brovada!

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The Muset Friuli


Muset This is a typical product of Friuli, a kind of sausage made with pork meat, in particular the parts which are considered "waste." The Muset, meaning nose because it is also used in this part of the pig, is seasoned with various spices and ingredients, like white wine or marsala, cinnamon and coriander, salt and pepper, cloves, and has always been offered on the tables of Friuli just because a food considered "poor", a food eaten by the people easier. The
Muset is also used in preparing foods that they see mostly accompanied by turnips and cabbage, and vegetables that are associated with the strong taste of the good Muset or polenta, and is then sliced \u200b\u200band eaten hot. A typical dish from Friuli
based Muset is Brovada with Muset !

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products and dishes for Christmas!

Well, Christmas is approaching and all begin to think about what prepare for dinner on Christmas Eve, Christmas Day or other occasions during the holidays.
In many Italian regions have a great variety of products that are eaten at Christmas and become traditional products as well as lots of dishes ranging from appetizers to desserts!
So I thought I'd suggest someone to know a little more clearly the great culinary tradition of our country and why not, to get ideas and taste or cook their own dishes from other Italian regions! Obviously, if some friend will give me some advice or "fix" a recipe does not specify, any suggestion is welcome! :)
Have fun!

Ps here is some of the dishes that you can find on Christmas ProdottiePiattiTipici:
Brovada with Muset (Friuli)
Panpepato (Umbria)
Sardinian nougat or Tonara (Sardinia)
Crostini with Anchovies (Lazio)
Pizza de nata (Marche)
The Pandoro of Verona (Veneto)

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