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bread rolled up



caponata caponata I have not made it, but my friend Margherita.In these days I have made great because it's fresh bellyfuls buonissima.Non and know how, but the pieces are cut small, with patience that only a saint can have, therefore, have a way to add flavor so well, we will not stop mangiarne.Questa was the last spoonful that I decided to exploit or make money for a drink with my boyfriend: I, you and caponata Aunt Marge!
He seems to have appreciated, the more I

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Peach Crumble


These days I noticed that on many blogs crazy cooking recipe pesche.Sarà crumble because of the peaches are starting to be good and the heat is starting to asciugarci.Anch 'I thought I'd offer you my recipe, taken from a book della "biblioteca culinaria" dal titolo "crumble", che ne contiene di dolci e salati.Se vi capitasse di averlo tra le mani, date un occhi alle ricette salate, a mio avviso fresche e interessanti, di facile e buona riuscita.



1,2 kg di pesche
120 g di zucchero+50 g per le pesche
100 g di burro
150 g di farina
100 g di pistacchi al naturale tritati
Preriscaldare il forno a 180 gardi. Tagliare le pesche a pezzetti,aggiungete i 50 g di zucchero e mettere da parte.Nel mixer,tritare gli ingredienti rimasti.Mettere in una pirofila le pesche e cospargetele con la pasta sbriciolata.Infornare per circa 30 minuti.

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"LA" pastry

I like sweets, No doubt about this, but I prefer dry foods: pies, cakes, fillings that do not involve a cream base (I am sick easily).
Tollero instead (sooo good, I think) cream.
Take all away .... Not the pastry, my absolute favorite.

For experienced aaaannniiii recipes of all kinds, until one day I reached the nirvana.Eccola, perfetta.Si knows the recipe, with good and solid foundation, everything that followed can be enriched and decorated in a thousand more than a thousand different ways, the important is a good base from ... Here
short, fragrant and perfumed, it's her. I suggest there
massive doses, you never know which, if taken by the heat does not feed the whole neighborhood!

1 kg of flour

700 g butter 400 g icing sugar 8 egg yolks

Mix evenly all ingredienti.Farne a big ball and let it rest for at least one day in frigo.Semplice not?

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Chocolate and Zucchini
(+ candied violet)


A combination a bit 'risky, but good, the same philosophy in the carrot cake, only less usuale.La violet actually was more a choice of colors , combinations, maybe not bond too, always has a little taste of that soap! scene makes a lot though.



200 gdi
flour 3 eggs 180 g sugar
cassonade
10 cl of olive oil
100 g 100 g of applesauce

grated zucchini 2 tablespoons of cocoa powder
50 g of dark chocolate, finely chopped 50 g walnuts

1 / 2 bag di lievito per dolci
1/2 cucchiaino da caffè di bicarbonato di soda
un pizzico di sale
violette candite per decorare

Sbattere le uova con lo zucchero e l'olio.Aggiungere progressivamente le zucchine e le mele, il cioccolato tritato, il cacao(setacciato) le noci, la farina e il sale.Mescolare e incorporare delicatamente il lievito e il bicarbonato.Versare l'impasto in formine piccole da muffin. Cuocere in forno caldo ( 180 gradi) per circa 15 minuti.

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carrot cake


Ucci ucci sento odor di carotine!!!Le tortine che lassù vedete le ho sfornate qualche minuto fa,non riesco a nascondervi che il profumino persiste e, nel tragico risveglio di un lunedì morning, it does not hurt.
As is often said on TV "... I am sorry to have not yet invented the TV senses a reflex I will tell you ..."," ... I am sorry to have not yet invented the blog of the senses ...", We will work! I can not do more than report the recipe for this delicious cake, then who knows maybe in some time, by the sound of a bell, you can reach out and prenderlo.Confido evolution of science!


200 g grated carrots 150 g almond flour

200 g flour 150 g sugar 3 eggs

125 g butter (melted nn)
1 / 2 packet of baking powder
juice of 2 oranges and zest of (grated)

Cream butter and sugar, add eggs one at una.Versate the flour sifted with baking powder, almonds, carrots, juice and the peel of oranges.
tortieta Pour the mixture into a greased and floured and bake for 20 minutes in hot oven (180 degrees).

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Cake green tea (macha)


Damn the macha, which has the taste that comes close to the bar of soap, but I like it so much.
Damn why you should buy it for you could buy in installments, the cost!
is almost a sin to use it for baking preparations, though, so there offers a muted aroma, less violent drunk as tea concoction.
is no other than one of those simple recipes as I like.
The base is more or less that of a plum cake, with the addition of costly perfume to! Even before
sure you have butter, eggs and flour at home, head to one of those Japanese products more distant shops, buy this powder, and then we'll talk about.
If you are among the elect, then go to buy eggs, butter and icing sugar! If you have everything good for you.


100 g butter 100 g sugar 120 g flour 00


2 eggs 100 grams of almond flour
5 g baking powder (1 / 2 bag approx) 2 teaspoons
macha

rossi.Sbattere Separate the whites from the yolks with sugar, add the previously melted butter, then flour mandorle.Montare the egg whites with a pinch of salt.
Add to the mixture of egg yolks, in order, flour, egg whites and baking powder.
Bake at 180 degrees for about 30 minutes.

I can already hear the smell ... oh no, perhaps it is the oven of my home ...

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interview Zanobini RVS

Play the full radio interview Alberto Zanobini su Radio Voce della Speranza il 5 giugno 2007