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The Tofu with Calamari

Cucinare, con amore e passione. Questo è ciò che faccio tutti i giorni. Correndo, inventando, abbozzando spesso, ahimè!  Certo mi rendo conto che ad evere più tempo, più  costanza, più tranquillità e più strumenti  a disposizione...sarebbe tutt'un'altra storia, non c'è dubbio! Ma io lavoro dalle 9 alle 19...e quest'è! Perdonatemi, vorrei darvi di più, ma non ce la faccio. Però per questo piatto ho usato la mia meravigliosa pentola in coccio che certo ci mette un po' più di tempo nel cuocere, ma il risultato ne vale la pena...mmmhhh che bontà! Nessun paragone con l'acciaio, la pentola  a pressione i tegami in super tecnologie moderne ecc. ecc. Ma soprattutto ho usato una meravigliosa pasta formato "calamarata", trafila in Bronzo della Voiello....

Nessun paragone, fidatevi!

Questa la ricetta

Ingredienti

250 gr di pasta tipo calamarata, della Voiello;

300 gr di calamari;

200 gr di passata di pomodoro o pomodorini freschi;

aglio e peperoncino;

olio d’oliva;

mezzo bicchiere di vino bianco secco;

 prezzemolo e origano freschi

P
LEAN squid, and cut them into small pieces and put them in a pan with olive oil, garlic and chilli. Fry a little 'and sprinkle with ½ cup dry white wine, add tomatoes or tomato puree and cook for about twenty minutes, adding a bit' of water if necessary.

In the meantime, put water in a pot for the pasta and, at the boil, add salt and add the squid.

Cook for at least 10 minutes. Drain the pasta and pour into the pan with the sauce.

Skip the pasta, add the herbs off and Serve.

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba

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Necklace "Kauai"

With this new creation

I played a bit with the imagination, inspired by the islands and tropical seas ... perhaps because you start to feel like sun, sea and especially hot!

The necklace is composed of a string of peridot chips and pellets of polished coral.

When it comes to coral is thought to inevitably tropical reefs, but coral and coral are two slightly different things to their natural composition.

The coral belongs to more than 700 different species that have invaded the tropical seas over the years by building massive walls teeming with marine life.

Regarding the peridot, is a natural stone that I've used in the past and I have already spoken of its features ... you can find in the post dedicated to Sunstone necklace !

Peridot and coral are two natural stones that originate in tropical seas and islands, so I decided to call this series Kauai, named after the oldest island belonging to the archipelago of Hawaii. An island green and lush, nicknamed the "Garden Island".

Cristina Aguiler Follando

Donne

happy woman. Women who become mothers soon. Disappointed women. Women who are a bunch like that. Women who stretch to six in the morning, bring the child to kindergarten and go to work. Women who are newly single. Women in Love, but the wrong person. Career women. Women who fall asleep at nine o'clock in the evening to fatigue. Women naive. Little Women. Women who hurt themselves. Women fragile. Women full of desire to do. Women who were there still would be wonderful. Disappointed women from the workplace. Women who I miss so much. Women who take advantage of the situation. Women grandmothers. Women-in-law. Women mothers. Women. Just this.

Like you.

Like us.

Greetings to all.

And a special greeting to my tiny little woman who is now celebrated for the first time in its carnival mask!

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Giotto e Picasso

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Questo è il racconto di una mia prima volta: prima volta nella preparazione di una ricetta con tofu   ;-)

Inutile scrivere tutte le virtù del tofu, inutile dirvi che è ricco di proteine e lecitine, esente da grassi e colesterolo, e che è una delle più valide alternative alle proteine di origine animale e bla bla bla….credo che tutti voi, esperti foodbloggers, ne sappiate, di sicuro, più di me.

Insomma, for some 'time I had this jar of tofu-toki that every morning when I took the box of cookies for breakfast, I watched as a begging: "Come on, now it's my turn?" Sure enough, move the pot further, and answer to myself: "Not today, maybe tomorrow!"

So round and round are the past weeks, months, until a few days ago, now overwhelmed by this sad morning ritual I am convinced and I started looking on the net suggestions for preparation. And then: roasted tofu, fried tofu, tofu in sauce, stewed tofu, tofu with vegetables, tofu salad, tofu marinated spit .... In short, I found lots of recipes and for everyone, but in each of these there was some way, or some ingredient that did not convince me. In the end, as almost always happens to me, I've cooked with simple, beloved by my family and easy to find.

The result was excellent I must say. The bitter taste of Catalonia, together with the sweetness of the beans, added a little something extra to the taste that has the tofu itself.
So even this first time was a victory: my!

to you the recipe: Ingredients

250 grams of tofu;

300 gr di fagioli cannellini già lessati;

300/400 gr   di catalogna;

un po’ di brodo vegetale;

olio d’oliva;

aglio;

sale e pepe nero q.b.

Preparate il brodo vegetale (sedano carota e cipolla).

Pulite la catalogna e fatela bollire, dopo averla ben lavata, in acqua portata a bollore per qualche minuto. Scolate e tenete da parte. Tagliate i panetti di tofu sgocciolati in pezzi. Fate scaldare una padella dove avrete versato un filo di olio di oliva e uno spicchio di aglio, mettete la catalogna e fate insaporire per qualche minuto.

Then add the tofu and beans, previously heated to the tooth.

Turn right and after a few minutes pour the hot broth and cover with a lid. Cook for about 20 minutes, stirring often and adding salt. Turn off the heat and add freshly ground black pepper at will.

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba

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Catalonia and cannellini beans with lemon cake, recipe for broccoli and potatoes Alessia

lemon cake, recipe Alessia

Tonight, tonight ... even now I write more later! However, "stasnotte" is ;-), I continue to publish the recipes send me who loves me. I am particularly pleased to post this because, first is a sweet and you are well aware of my difficulties in this type of preparations, and second because I sent it to my pup Alessia. Now she is a woman, beautiful woman, but for me it is and will always be the girl who in the afternoon of Saturday in a bit 'of years ago, before going out with friends, cuddle me, while mum and dad were around .... I know, I know, I'm getting too old with myeloma .... c'aggia ago! :-)

This recipe, very good, among other things:

Ingr edienti

3 eggs, 200 gr

SUGAR

100 gr melted butter;

350 g Flour;

1 packet of yeast;

150 grams of cream FRESH :

1 lemon rind PIU 'its juice.

PUT IN THE MIX eggs, sugar, butter, flour mixed with baking powder and blend ADVANCE FOR A FEW SECONDS, ADD the cream and continue to Blend for a few minutes.
TAKE A LEMON OR GRATER THE SKIN.
ADD slivers of lemon and the juice of lemon juice to the mix, SHAKE IT FOR A FEW SECONDS AND Pour into a buttered and floured.
bake for about 35 minutes at 180 degrees.

lemon cake, recipe Alessia

... and that's it ...... good appetite buonumoreincucina and everyone!

Until next time,

Rosalba

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Sensazioni

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Breathe.
Finding inspiration.
to want to stir your imagination.
Create.
find himself.
Getting lost with their hands in their own hands.
Reflect.
dream.
Achieve utopia.
Just being themselves.
Bastar.
loving.
be here.
laugh.
Living.
See the mirage ......

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GUARDINI - CHOCOLATE CAKE WITHOUT EGGS

Valentina Gigli recipe is from Alice Tv



ALICE





A complete line of baking molds characterized by an elegant character: a deep sapphire blue metallic , to combine the convenience of a touch of sophistication.
Made of steel with Hi-Top Tower-layer non-stick coating, the baking molds Alice guarantee perfect results and non-stick cooking.
Thanks to the thermal conductivity of the steel and its low thickness, the baking of all foods, savory and sweet, it is rapid and uniform.

Ingredients:


250 g sugar 150 g flour 00 g milk 230

50 g amaretti cookie crumbs or 40 g cocoa

1 shot of amaretto liqueur 1 tablespoon baking optional


Whipped

Procedure :

Mix flour, baking powder, cocoa and sugar. At the center of pouring milk and start mixing, add the amaretto and liquor. Pour the mixture into the pan and bake 22-24 cm at 180 degrees for 35-40 minutes.

Serve the cake covered with whipped cream and cocoa.

Is It Hard To Wakeboard?

.... and my beloved Toto

Ogni volta che preparo questo piatto mi ritorna sempre in mente il film di Totò –La banda degli onesti- con Peppino De Filippo (il tipografo) e Giacomo Furia (il pittore). Lo ricordate? In questo film, Totò è il portiere (Antonio Bonocore) di un   condominio romano, è pieno di debiti, ed  anche a rischio licenziamento, visto che non ha accettato il tentativo di corruzione da parte del nuovo amministratore , il Casoria accountant, because he's a very honest person.

Then, the death of a senior official of the state mint, a resident in the building, who for years hid in a case where there was the need to produce 10,000 pounds of bills, give an idea honest Antonio Bonocore can do these fake money. Hence the request for help to the printer Joseph Turkish (Peppino de Filippo), which only makes business cards, he also paid bills and makes lunches for "quality" with broccoli and potatoes (and the painter :-) Cardone (James Furia) too much debt and so on. etc.. etc.. Council to those who still had not seen (but there will someone who has never seen this masterpiece?) to run and see ;-)

photos downloaded from the net

This is one of my favorite films. ... even though I really love all of Toto, everything, everything. Blessed are those who could meet him in person ....

Ingredients

- broccoletti di foglia teneri;

-          patate;

-          aglio in camicia;

-          peperoncino;

-          olio extra vergine d’oliva.

Pulite i broccoletti e dategli un bollo veloce in acqua salata; toglieteli dall’acqua e teneteli in caldo, conservando l’acqua di cottura. Nel frattempo pulite e tagliate a tocchetti le patate. Mettete in una casseruola un filo di olio extra vergine d’oliva, il peperoncino   e l’aglio in camicia, fate soffriggere leggermente, mettete le patate e fate insaporire girando spesso. Aggiungete i broccoletti scaldati e fate insaporire ancora aggiustando di sale. Togliete l’aglio e il peperoncino, coprite a filo con l’acqua della precedente cottura dei broccoletti e cuocete per at least another 20 minutes, stirring often. Once you have softened the broccoli and potatoes turn off the heat. Serve with a drizzle of olive oil and, for those who like it, a sprinkling of Parmesan cheese. Serve with bread of bruschette.

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba

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eggplant meatballs, the recipe of Ilaria

meatballs eggplant recipe Ilaria

Since I write recipes here, then place on my personal page on Facebook, I have many friends have posted some tasty recipes that you can publish. I would like to open here on the blog because a section dedicated to them, especially to those who send me recipes (with photos, with absolutely picture!) To sweet (you know I'm a duffer on :-)). I have a little 'to post (Alessia treasure, be patient!) E. .. all exquisite!

Tonight

pointing you to a recipe suggested by my best friend, but I say friend ... sister ... I would say no more .... no ... I would say ... "only the indispensable, wonderful my friend since high school ... ILARIA "... I love you ... remember!

Ingredients 1 kg eggplant;

stale bread;

2 eggs, grated parmesan

;

chopped basil, salt and pepper to taste

garlic and olive oil;

tomato sauce;

Soak stale bread in water. Cut the eggplant into chunks and cook in pan with a little olive oil, garlic and a glass or two of water to braise them. As soon as soft turn off the heat, add salt and pepper to taste. In a bowl, pour the squeezed bread, eggplant and squeeze cold, the eggs, grated Parmesan cheese, basil and mix well again. The compound must be uniform and compact (if too soft add the bread crumbs). Prepare a tomato sauce flavored with basil.

Now comes the "dispute" between me and my dear Ilaria ... in the sense that: her perfect mother and wife does not love anything fried, and then passes directly into these meatballs baked with tomato sauce and a sprinkling of Parmesan cheese and basil.

But I, having no working when the oven has prepared this recipe (but also having many doubts about the success of the recipe), I tried in two ways: some put them directly in the sauce to cook, others, after having passed a briefly in olive oil to lightly browned, I then finish cooking in the sauce.

The result was brilliant for both methods, both preparations were compact and succulent ... so, ergo: I could save the small fry! Ilaria ;-) Thanks, my friend .. .. I love you ... and preparations .... I'm going to get you! Ahahhaahh ...

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba

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My first gift

Today I received my first gift Patrizia http://patriziadeliziesapori.blogspot.com/ . It 'was a really nice surprise, thank you Pat for thinking of me .... thank you with all my heart! This flower, born last season in my terrace, is for you ... :-)

These are the rules you must follow to carry out this funny idea:
1) Accept the award and write a post about it,
2) Choose from 3 to 5 blogs that you like and you want to know by informing them that they have received the award,
3) Link the post to the person who sent it to you.

I know that the purpose of this award is to create opportunities for new blogs to get to know a little 'more .... and I think it's a good initiative. But I would like to turn the gift to those who just is not new, but what is in the heart because they gave me the inspiration to create the blog (maybe I could write photograph, create, and how to cook them, sometimes to sing ;-)!) and helped me to grow in recent months. Thank you so much Anna, Laura, Eleanor and born .... and now you Valeria, turn the post to new bloggers, but also to those who bear in your heart!

Then I ride pleased to award this 5 other blogs, hoping that most bloggers "navigate" may indicate new blogs to follow (over them, of course!):

Valeria by Valeria in the kitchen

Pippi Laura-I like to have

Anna Anna the nice

Eleanor of butter and honey

Natalia's Fusilli fried

Hugs and the next
Rosalba

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APPLE CAKE ROLL

Another recipe Morena , otttima and light ...



Ingredients for a mold of 28 cm: 4 apples


150 grams of flour 00

120 g sugar 100 ml milk 3 eggs


buffing of one lemon 1 pinch of salt 1
packet of yeast


knobs of butter and granulated sugar to the surface (optional)

Peel and cut into small pieces 2 apples and a half, the other half apple and cut into thin slices ..

Sift into a bowl the flour, salt and baking powder ..

Fit a food processor with sugar and eggs until lemon buffing, mass becomes a beautiful and airy swell as for the sponge cake.

Combine several times in the dust stirring very gently with a wooden spoon, turning from the bottom up so as not to let out the air incorporated in the frame ..

Now add the diced apples and mix gently but still not too long .. combine the milk and mix until it will disappear from the surface, but do not dwell too much .. (I've seen that in this way is much better!) .

Pour into buttered mold and coated with sugar or lined with parchment, cover with the rest .. apple ... put a few here and there fiocchettino of butter and sprinkle with sugar ... bake at 180 degrees for 40 minutes ...

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Prime piccole soddisfazioni

pattern patterns .... cook cook ... Polished .... alloy alloy ....

Something nice to come out this Sunday "less free" with all day at my disposal.

A special thanks to my fashion models: cheap, quiet and .... very photogenic!!

Da oggi le mie fotografie qui!!!!

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LIGHT SWEET RICOTTA

Laura Ravaioli recipe from Red Lobster.

1 YEAR FROM BLOGGER!



It 's been one year since I started this blog, I would like to thank all of you who pass by to see me, you who leave your comments and you who support me, unfortunately I have little time to follow all the blogs but just know that I can always do a jump and see you.

THANKS THANKS THANKS!



Ingredients: 4 eggs



120 g sugar 60 g flour 20 g potato starch

1 teaspoon baking
1 pinch salt 1 pinch

lemon zest 1 teaspoon of vanilla extract 2 tablespoons cocoa


Filling: 300 g ricotta

80-100 g sugar 100 g candied

100 g chocolate chips

Procedure :

Beat the egg whites with 2 tablespoons of sugar. Whip the egg yolks with remaining sugar.
Combine egg yolks and gently with a spatula to incorporate the dust sifted, flour, starch, cocoa and spices.

Pour the mixture onto parchment paper in a 30x40 baking pan and level well. Bake at 180 degrees for 12-15 minutes.

Prepare the filling by mixing the ricotta with a wooden spoon to rest. Turn the roll

on a damp cloth and remove the parchment paper, roll the scroll around the cloth and let cool.

Unroll the roll and spread on the mixture, roll and wrap in aluminum foil, place in refrigerator for 5-6 hours before slicing.

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MUESLI MUFFIN AND COCOA PEARS

Recipe by Valentina Gigli, I do not I put the above to remain light crisp recipe.



Ingredients for 12 muffins:


00 120 g flour 150 g wheat flour 2 teaspoons baking powder


2 eggs 150 g sugar cane
85 g 50 g muesli yogurt

1-2 pears

muesli Topping:

45 g soft butter 35 g brown sugar 35 g flour 00

35 g muesli

Procedure:

With the mixer to mix yogurt and sugar.
Combine 1 egg and 1 tablespoon of flour, stir and add the egg with 1 tablespoon of flour.
Now with the spatula to combine the remaining flour and baking powder.
Add the muesli, the pear into small pieces and pour the mixture into cups. Prepare the topping by mixing

butter, sugar and flour, then the granola, crumbled by hand and pour over muffins.

Bake at 180 degrees for 10 minutes if necessary to give a blow grill.