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!

What Is Weekly Certification

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. :-)

Prestige Relief Valve

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.