Wedding Templates Spanish

This recipe comes from "Great recipe for Gualtiero Marchesi" my first big book of kitchen (there are more than a thousand pages !), I had bought with my pennies, still in high school ... um out of curiosity I checked ... edition dated 1995!

guys talk about the era of Flinston !

I know ... by, I am old, I am old, but as you, luckily;) even see me: D

And then we tested the recipes, however, must always take account of it?

And I'd say this ... PROVEN it is so!

Who knows how many times I've already done ...

Ingredients:
200 grams of shelled hazelnuts (I gentle round of Alba)
250 gr of white flour
250 g sugar
150 grams of butter

3 eggs 1 tablespoon baking
5 tablespoons milk

Procedure:

Finely chop the hazelnuts (I will leave you with the skins, because I like to remain somewhat marbled, if you prefer you can use already peeled hazelnuts, to get a lighter color of the cake) flour sifted with baking powder. Beat the yolks with sugar and add the melted butter, chopped nuts and flour. Finally, add the tablespoon of milk and stir to mix well the mixture. Then mount the egg whites until stiff and incorporate gently. Pour into a baking pan and bake (in a preheated oven) and cook for about 40 minutes at 180 ° C.

Who won the first slice?!

is sometimes used to accompany this giuanduia cake with cream or hot chocolate melted.

It 's a typical Piedmont cake, so I thought of reporting them to Twostella de The Cherry Orchard for his splendid initiative that put the banner below!

Those of you who still do not know it is asked to snoop on his blog, which I find an unparalleled sophistication and elegance! Do not believe us? Then click here !

The idea for the initiative Twostella "Food bloggers Piedmont addicted" is to collect all the recipes from the Piedmont and exchange tips and culinary traditions!

Good idea, right?

Arceus Event Soulsilver

hazelnut cake of bread lasagna with zucchini and bacon carasau

Have you read the banner that I put above?!

Sììììììììì is true !!!!!! Even if you do not believe it myself yet,;)

I am a little excited ... but also very fair, you know why?!

The November 22 I CHEF FOR A DAY in the kitchens of Eataly (Of course in my town: Turin)!

How wonderful! I had the opportunity to cook Eataly and then (as I said here ) had already been a huge satisfaction!

But this time I'll be right just me to cook and prepare my specialty (hopefully) or at least one of those dishes which, in dinners with friends, never wrong!

The recipe, always winning so far, (as will then be Eataly ... I will tell you ...) I've already posted on this blog is braised in Barolo WITH THE DUCHESS POTATOES!

Well, after a bit of complacency, which sometimes does not hurt, we go to the recipe that I propose today: fast and highly appreciated by her husband and pupino!

I remember tasting it from my ex-colleague of Sardinian origin, and that I was impressed by their kindness, that I simply tried to play as well:

Ingredients for 4 servings:

Bread carasau qb wet with a little water 3 zucchini

1 / 2 onion

a pinch of Herbes de Provence

half glass of white wine

few slices of bacon salt

and pepper to taste 1

mozzarella

1 / 2 liter of white sauce (see recipe for here )

a handful of parmesan cheese

Procedure:

Wash zucchini and slice thinly into slices with the onion. In a pan with a tablespoon of oil to brown them with a pinch of herbs de Provence (altimenti you can omit them if you like) and blend with the wine bar. At the end of cooking to brown the slices of bacon and even salt and pepper. After preparing the sauce as I described here take a baking dish, grease it with a little oil and place the bread in layers carasau, the zuchine, cubed mozzarella and béchamel. Cover with a layer of bechamel and sprinkle with a generous handful of parmesan cheese. You can gratin lasagne in the regular oven at 180 ° C or do like me, which I cooked in the microwave for ten minutes at full power. And Here they are:

Beanie Cap With Small Bill

oil flavored with lemon

This recipe seems a little too summer, I know, but I can (like a good little ant! ) to exploit the benefits of my "production" summer in autumn!

E 'an oil that has prepared me and gave my mom, which I immediately stole the recipe to replicate it, because obviously I very much appreciated! : X

beginning I used only for dress the salads and fish, but now I generously dispensed and used in many other preparations, which require a hint of lemon, because the taste is really lovely!

As usual, the real secret lies in finding the best raw materials, or organic lemons or otherwise from absolutely sure (my mom took me as a friend of his to Sorrento) and a good extra virgin olive oil, preferably cold-pressed to avoid losing the excellent nutritional properties characteristics of olive oils. Here's how to prepare it:

Ingredients:

1 liter of extra virgin olive oil cold pressed

2 organic lemons or untreated

salt

Procedure :

really very simple, having washed the lemons, slice them and place them on a plate sprinkled with a little salt. Let stand for about ten minutes (so that "lose some of their juice) and then cover them with oil, using a sealed glass container, which will close properly and left in the dark for ten days or forget it!

So:

After this time, remove the lemon slices and filtered with a Garzino, invaded the oil in special bottles.

I've also got because I find that there is nothing finer than sharing! Sorts of good things! Do you?

UPDATE LAST TIME:
P er the his collection another recipe I had in Serbia, but as I explicitly suggested to add, here I am:

With this recipe for the collection of Maetta . Actually, I did not think that my recipe "worth ".... (Do not know why but I was not a "sauce", but re-reading his post well , you are right, he wrote that it was intended to salsa, but in the broadest sense!)


And now for the Relay of friendship, who is running for a while in our blog and came up to me with the passing of the baton by Kristina All of Eye of the blog through Christ you have been very nice to have thought of me!

And here are the rules:


1) create a post please use the logo of the relay 14 and invite the blogging that you would like to know better;
2 ) to post the 8 questions below,
3) respond to your post on the same

So ...
1 - When an small wonder what you wanted to do something big answer?
Without hesitation I answered: The Biologist !!!!! Since I was 8 years old! ;)
2 - What were your favorite cartoons?
order: Candy (and I was madly: X love with Terence !!!!) Heidi, Grendizer, Pollon and Bia!
3-What were your favorite games?
Dolce Forno, princesses to play with my sister and with a chemistry set!
4-What is your birthday was the best and why?
remember with joy all my birthdays, because it is sacred in our family celebrate, but perhaps the most beautiful ever was 3 years ago when I celebrated for the first time "from mom" .. . Matt had just 3 months!
5-What are the things that absolutely wanted to do and you have not already done? Lots
I would say that I still visit many places and many, many dreams! One of all: take a course in professional cooking!
6-What was your first sporting passion and do not?
basketball and gymnastics, swimming even though I've always done and now I am also fond of trekking. Among my passions are not sports ... I started sewing and embroidery was a child watching mom and grandmother! And I love to do it again now! I mean give me to do any manual work if you want to make me happy!
7-What was your first musical idol?
Luis Miguel .. (With us kids today ...) I had a room plastered with posters of her!
8 - What was the best thing sought (and eventually receipt) to Santa, Baby Jesus, Saint Lucia?
No doubt: The small chemical ! As I had wanted!

That's it, now I choose 14 bloggers to switch the relay, but the choice is too difficult, I saw that came to virtually everyone, so I leave it to you!
friends cuochine Who among you has not yet received and not feel like "going up on stage to take the baton?!
Please forward ...
: -*