Pyelonephritis And Clitoral Piercing

Vivian

purpose of sticks: to accompany meats or cheeses or creams to vegetables to eat instead of bread, let them all out before lunch to start!

This recipe is from Vivian Lapertosa. Who does not know it!? Some might know her as http://www.lacuocadellaportaaccanto.com/it/la_cuoca.html .

The recipe is featured on his blog, but have you posted on the Gambero Rosso in September. Sure, many people working at home and outside the home have less time to cook and then go to let alone think about making their bread sticks! Do not solve a lunch, do not feed anyone! But sometimes you need to prepare things that you would never do something that you like with the spirit of "do not optimize" the time available. And then, if you keep long-protected silver paper, from film or in a tin box (do not let them too long in this case).

Procedure: Mix together 500 grams of 00 flour, 250 g water, 15 g yeast, 3 tablespoons of olive oil, 8 g salt, a teaspoon of sugar, oregano or rosemary if you want or even sesame seeds or poppy seeds. Making a loaf about 10 cm long and place it on a layer of semolina flour. Brush it with oil and sprinkle with more flour. Cover and let rise for about an hour. On the short side of the strand cut slices of dough, pull and thin in his hands as much as possible by forming breadsticks (will be different, but this is nice).

Place on a baking sheet spaced 's apart and bake at 200 degrees for half an hour. The color will tell us when they are ready!

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pie with vegetables and soft cheese tart with amaretti

I love pies, perhaps more than the sweet ones. Perhaps this is why I attempt to prepare them often and I must say that after many experiments, are increasingly good and well done. They give me great satisfaction, unlike my students, are often the solution for a dinner with friends, in place of pasta in the evening is not acceptable, or are an appetizer to eat with your hands. I'm hardly the compliments, criticism and I always find something wrong in my food even when the diners are assumed to be perfect. But this time My pie was simply awesome!

As I made the pasta brisa:
For a cake of 28/30 cm blanket I used 500 grams of 00 flour, 280 grams of butter in the microwave a few seconds of cold milk to taste and a couple of teaspoons of salt.

As I made the filling: In a large bowl
I put the flour, salt and butter and I cominciatoo to combine the two ingredients well by crushing between the fingers, I added the milk gradually picking up the meal in the fund and continuing to tighten the 'hands until dough has formed a compact ball and smooth. The amount of milk is essential at this stage! Neither too much nor too little! I wrapped the ball in plastic wrap and put it in the fridge for half an hour. Can I make this dough the day before, but get him out of the fridge at least an 'hour before using.
For the filling, I put in a large pan a head of escarole, washed and coarsely cut vegetables, a box of vegetables already washed ready in the bag, the one found in all supermarkets, beets in this case, half a grated onion, a few cherry tomatoes, pitted black olives, a pinch of red pepper, some sow fennel, olive oil and salt (a little). I left to dry on a low heat, I made the filling a couple of times and finally, the fire is out, I added a couple of handfuls of cheese grated. As I assembled

:

I took the dough from the refrigerator the brisa 'I stretched out with a rolling pin between sheets of baking paper to form two circles, one of the largest' other. With the great I lined a buttered and floured also covering the walls, I punched the bottom with a fork and I placed inside the stuffed vegetables in a uniform, I put on the surface of large spoonfuls of soft cheese (a whole pack ) and I covered it all with the second disc, sealing the edges well, after being rolled up, with beaten egg. I covered the surface with a sprinkling of poppy seeds and I put in a hot oven to bake at 180/200 degrees for half an 'hour until the cake has become a golden color. I 've served at the table, as a first course, accompanied by a riesling Oltrepò Pavese. The cake melted in the mouth and the wine completed the work in a harmony of aromas and flavors. :-)

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to console a little 'something sweet and really good.

Ingredients: 100 g.
160 g. flour 00
sugar (even brown)
180 g.
butter 120 g.
amaretto 2 / 3 tablespoons chocolate chips 4 eggs at room temperature

Two fingers of sweet wine (sweet, Marsala ...)

Procedure:
Place the amaretti into a bowl with the wine and allow to marinate. In another bowl, work the butter well with sugar. Combine the four egg yolks one at a time, flour, macaroons and chocolate chips. Whisk four egg whites and add them to the mixture. Grease and flour a cake pan (if silicone is not necessary) and bake at 180 degrees for 30-40 min. Serve with sweetened whipped cream is not just assembled.

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Baked Sicilian Cassata

When you can not miss the law of Sicily, between carts (now non-existent) and caps (back in fashion), some colorful photos of the "Sicilian Cassata.

L `origin of this cake is Arabic, and of course his name.

"Qas'at" in Arabic means bowl; cassata is, in fact, a real box of ingredients.

Initially, the "bowl" was just a pastry filled with sweetened ricotta and then baked. Subsequently, it appears in the Norman period, become colorful and sweet is the sweet that so many know, made of sponge cake, marzipan, candied fruit, an explosion of colors and ingredients.

To distinguish the first version, with baking, from that obtained by blending ingredients cooked and processed separately, the Sicilians still call the first "Cassata baked" and the second "Cassata" and nothing else.

certainly less sweet and less cloying, but less good in the second and perhaps less calories, "quashed the oven" comes from the oven, now every day, not only from all the pastry shops of Palermo but also by almost all bakeries in the city.

It is not difficult to make at home, but the palate of any superfine Palermo is satisfied only by your trusted supplier, often a bakery or pastry away from home, a place where, as we say here in Palermo, "he lost his shoes on signuruzzu", namely, our Lord, that very little attention to your shoes and continually loses in very difficult to reach.

For the pastry:

500 g flour 225 g butter or lard

150 g sugar 50 g 5 g ammonia
milk or a teaspoon of cream of tartar 1 egg

lemon zest


For the filling of cottage cheese
K

a sheep cheese, 300 g of sugar, chocolate chips to taste

(If the ricotta is cow's increase of 150 g sugar)

procedure

Soften butter and mix with sugar until creamy, add egg and mix the `cream and milk. Continue adding the `ammonia (or cream of tartar) and the grated rind of lemon.

Now add the flour and knead gently with your hands until it forms a soft ball and soda. Let dough rest in the 'fridge for two hours.

Prepare the ricotta cream by combining the ricotta, sieved with sugar and chocolate.

I use the food processor to mix ricotta cheese with sugar, so I avoid scour the ricotta. But in this case, the cream must remain a little bit in the fridge to solidify.

Roll with a rolling pin a piece of pastry in half an inch thick and line the bottom and sides of a greased and floured cake pan (mine has a diameter of 23 cm and the walls a little bit and I flared and ' advanced quite a bit of pastry). Fill the box thus obtained with all the cheese and cover with a disc of pastry too 'spread it thinly.

Tuck the edges of the cover well making them adhere to the walls of the pie. Put in oven at 220 degrees for half an 'hour, checking the color and basic cooking cake. Allow to cool before you turn it upside down and decorate it with plenty of icing sugar. The next day will be good and two days later even more.

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calf to the oil

The original name of this recipe is "Calf to the oil Sergio" and is drawn from the first cookbook by Anna Moroni and Antonella Clerici "TODAY YOU COOKING. Because of its simplicity and his goodness l `I taken in my kitchen already for some 'time and collecting every time always a great success. In reality it does not take any skill, but a touch of good meat and three hours of gas!

Ingredients:

A touch of roast beef to be about 1.5 k (walnut or judisco )

a glass and a half of extra virgin olive oil 1 lemon

1 or 2 ladles of broth (or increase of the oil half a cup)

Procedure:

Rub your hands touch the meat with plenty of salt and put it in a pan . Combine the oil and lemon juice.

Cover the pan with a sheet of baking paper and close the lid. Put something heavy on the lid (such as a knock-meat) and cook over low heat for three hours without ever discovering the pot.

After the allotted time, remove the cover and, if necessary, extend the remaining sauce with the broth. Let cool and cut into slices. Serve with fragrant the oil remaining in pan. Accompany with a good mashed.

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caterer for a small party at home

With the recipe that follows can carry out various pieces of Sicilian rotisserie as pizzas, calzones, `rol, but also pieces like sweet buns or iris.

This is very convenient in a meeting between boys in the house, with an equal mix a wide range of "miniature" sweet and salty, even if you invent a number of assorted fillings. Today I will confine myself to the procedure for pants and roll '(see figure).

Serves `s dough:

flour 1 k 00

100 g.

sugar 100 g margarine or butter or lard

20 g of salt 2 eggs

water qs (500 g or more)

40 g of fresh yeast (to be increased to 60 or 70 if the 'working environment is cold)

brioche dough Method:

Place all the ingredients together, except the `water in a large mixing bowl and begin adding by degrees the water required to produce a smooth and compact (beaten several times on the work plan will help you get the right consistency).

`Divide dough into small sized balls arancinette, you could roll up the dough like a` big sausage and then cut the pieces regularly.

To i `roll:

With 20 hot dogs you get 40` roll. Each ball of dough should be rolled gently press on the table until you get a roll as thin as a finger (see figure). Roll each sausage on a roll (as shown) to hide it completely.

The piece received would be split into two parts. Continue until all SO hot dogs. `Place the roll on a baking sheet covered with parchment paper, brush lightly with beaten egg and garnish with sesame seeds. Wait rising, this will end when you press the cake batter `s, the dimple obtained will not return more to swell.

for trousers:

doses are approximate, depend, in fact, the amount of filling you want:

for 30/40 pieces may be enough mozzarella cheese 2 well drained and 300 g of cooked ham.

The two ingredients are cut into small pieces and mixed together. Alternatively, the filling may be of vegetable, meat or more to taste.

Each ball of dough, prepared earlier, will be stretched and flattened with a rolling pin on the worktop making oval. A bit of stuffing will be placed on a `half of the shape and the edges are overlapped to form a ravioli. Brush the edges with beaten egg.

For a shiny effect even brush `s entire surface, or decorate with a thin layer of tomato sauce and oregano. Wait for the rising.

Cook the pieces soared well in a hot oven at 220 degrees until staining occurred.

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Chocolate Cake




The recipe is for "Chocolate / Cakes conventional" Collection salt and pepper, experienced twice already.
Easy, easy, and it says that one has a problem with sweets.

Procedure:

Dissolve in water bath 350 g of dark chocolate with 125 g of brandy, 125 g of water, 30 g cocoa, 250 g of butter, 115 for white sugar.

Beat well with mixer, 10 egg yolks and add the melted chocolate (cold) and 60 g of flour.

Whip the egg whites until stiff left (10) with 1 / 2 teaspoon cream of tartar and 60 g of sugar. Gently combine the egg yolks and mix of all `chocolate.

Pour into a mold and bake for an hour or more in a water bath in oven at 160 degrees . Remove from oven, let cool and sprinkle with powdered sugar.

Salt and Pepper proposes to accompany it with the berries, my suggestion is to try with a little sweetened whipped cream.