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summer or the Ligurian meatloaf with ham and melon


Che io non abbia voglia di cucinare si capisce..ma qualcosa per sfamare il marito bisogna pur trovare e allora via con il classico abbinamento prosciutto e melone, ..ma per il polpettone alla ligure le operazioni sono un po' più complicate. Mi piaceva inoltre farvi conoscere un piatto che non siano le solite trenette al pesto :):)

Le dosi sono per 4 persone:

• 300 gr. di fagiolini
• 300 gr. patate
• 1 cipolla
• 20 gr. di funghi secchi
• olio sale e pepe e maggiorana
• 2 uova
• parmigiano
• breadcrumbs

You begin by boiling the potatoes and green beans in salted water. Meanwhile, fry the onion add the mushrooms after they have been soaked in warm water and you cook for 10 minutes. When the beans are drained and ready to join the rest in the pan. potatoes instead are crushed and put aside. He sifts through it all and joins the eggs Parmesan - 4 tablespoons - and a little 'chopped marjoram. If the mixture is too soft you put a little bread crumbs.

At this point you grease a baking sheet and cook for 40 minutes after you have sprinkled with a little 'bread crumbs.

wanted thank you all for your invaluable advice .. I'm still undecided about what to do .. maybe it will be a theme dinner .. but I'll keep you updated with photos and results of the dishes.

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Friends and dear friends .. I need your help! Saturday night at my house celebrating the birthday of my father and I wanted to make a fresh dinner but not too heavy a dish is also important to say a single dish with a few appetizers and of course dessert. The heat forces me off and then launch this call for help if you have any suggestions .. ether successfully tested recipes ideas ... so let's hear .. I promise I will publish the result and thank the author pubblicamnente ..:): )

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5 cose 5: Confessions in groups of 5

Viola provoke me? And I say .. but enooorme pleasure. Memes are like a lot to me .. a bit 'cause I'm a way to think of themselves and the world propio dwelling on things or people who often look and live without thinking too much .. a bit' cause I really curious being a hallucinogenic me enjoy reading the responses of my blogger friends .. and so on .. ready

5 things in my freezer :

1. cubes of pesto pasta, which we use for super fast
2. perch fillets that propinano often varying the seasonings (the green tomato short-boiled fish is good or not?:)
3. sandwiches with milk (see recipe MDP) for emergencies
4. chicken breasts that are always good
5. chopped parsley + garlic / parsley / marjoram / carrot + + rosemary onion all divided into parcels to be used need arises

I realize that I always speak of food for emergencies .. if a war breaks out all by myself!

5 things in my closet

1. a red T-shirt with a cow that jumps and laughs bought in San Cristobal de las Casas (Chiapas, Mexico) during their honeymoon
2. an ivory-colored T-shirt bought in Lisbon that I care a lot
3. a long skirt with a green headband with ethnic colors that makes me so summer
4. my jeans jacket seratine faithful friend of the summer with cool breeze (I'm always chilly )
5. to make him feel important and the last purchase: khaki pants that binds to the ankle

5 things in my car

1. grains of rice, which I still find it in the most weird (you should know that all our friends have seen fit to fill the machine with the rice on our wedding day and freeze the keys in un palloncino)
2. arbre magic al limone
3. bottiglie di acqua varie
4. una cassetta gialla di quelle montabili che usiamo per fare la spesa
5. una mucca appesa (avevate dubbi??)

5 cose nella mia borsa:

1. portafoglio rosso pieno di carte di tutti i tipi (del cinema del basko della coop della conda della biblioteca) tranne di credito
2. agendina con quadro di klimt sulla copertina
3. badge aziendale
4. fazzolletti (è periodo di allergia!)
5. clippings stamps of the letters of office that I hold it to my dad that makes the collection

Then I pass the ball to Cinnamon Graziella Rossofragola and many many more ...

by qs meme is too good!

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Quaglie alla veronese (Club S&P !!)


This recipe reminds me of childhood. I do not know why but I ate as a child often quails that I have a very delicate taste and original. When I saw qs recipe I slingshots in the kitchen and on ... The result was good although perhaps these hot recipe is the most read. But in regard to strong stomachs and hardened. Ready away?

for 2 people:

• 4 quails
• 40 gr. of bacon or lard
• white wine
• laurel thyme
• 30 gr.
• butter oil salt and pepper

Let's start by cleaning the quail. The singed the hairs remained wash and dry. The Souse oil with bay leaves and pepper for 2 hours.

At this point we jump into the frying pan with a little oil after the incision and putting the lard dentro ad esse. Facciamo passare le quagliette con vino sale (poco se la pancetta è salata) e lasciamo cuocere per 30 minuti fino a quando il vino non è tutto evaporato. A questo punto si danno anche una passata sulla griglia (io questo ultimo passaggio l'ho saltato e il risultato è stato buono comunque).

Ho servito con peperoni con pomodoro visto che è di stagione.

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Spaghi con funghi e vongole veraci


Ecco un piatto che contiene uno dei miei ingredienti preferiti, le vongole. Sarà che mi fa estate , sarà che le trovo super gustose e comunque relativamente facili da cucinare .. insomma trovo che questo sia un ottimo course Sunday lunch (as it was in our house).
I added a few changes taking cues from here and from there ..

Ingredients for 4:

• 250 gr. twine average
• 500 gr. clams
• a handful of dried mushrooms
• white wine parsley and garlic oil

Let us start from the night before (!). Soak clams in salt water so that release the litter. We change the water 2 or 3 times.

prepare the sauce. Fry a clove of garlic in 2 tablespoons of oil and Throw the mushrooms that we had to soak in water. Let cook 5 minutes and climb pepiamo. At this point we throw open the clams and let (be careful what we throw away after cooking did not open). The flavored with a glass of white wine and let evaporate at the end sprinkle 'of parsley. We skip the spaghetti in the pan and serve hot.

Easy is not it? Moreover, if the clams are good and large I would say that it can be considered almost a meal in itself. Kisses.

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W La Pizza (Club Sale&Pepe forever)


Here I am with an evergreen classic .. dei classici..la Pizza Margherita. Oddio per me che era la prima volta che mi cimentavo tanto classico non era..però in queste serate "mondiali" è un cibo che ben si accosta a marito+amici+birra+partita di calcio (arghhh).
Ma andiamo con ordine..ossia la pasta (ricetta presa da S&P - Canny segna su Polenta :):)

• 500 gr. di farina
• 15 gr. lievito di birra
• olio
• un cucchiaino di zucchero
• 400 gr. polpa pomodoro fresco scolata
• 300 gr. mozzarella a fettine
• basilico e/origano

Diluiamo il lievito in una ciotola con metà zucchero in 200 ml di acqua. Si impasta metà farina e sale lo zucchero rimasto e il lievito e copriamo con pellicola per 30 min. Terminato il tempo aggiungiamo la farina rimasta 2 cucchiai di olio e 100 ml di acqua tiepida e impastiamo. Formiamo una palla che facciamo riposare in luogo caldo (io la metto in forno per lieviatazione a 35°).

Alla fine stendiamo la pasta sottile su una teglia e ricopriamo con il pomodoro la mozzarella l'olio e il basilico. inforniamo per 25 min. a 230°.

Io ho aggiunto anche pomodorini ciliegia e acciughe che tanto piacciono al consorte ma credo che qui più fantasia ci mettiamo meglio è.

E domani gioca l'Italia...mi darò alle crepes.