Yasmin To Stop Bleeding

esperanza

do not know how the shares vs
but here in the Po Valley is showing signs of landscapes and climates far .. Irish!
oh yes, beautiful green leaves, but now I'm fluorescent!

oh yes, the beautiful spring temporaloni qst but the feeling in the past week in the morning watching from the window was lame that he had swallowed the summer break and find themselves already struggling with a glorious autumn ..
Well maybe for a bit 'of stimuli and a shot of color undoubtedly know that simple things easily and tireless and that comes alive with the first strawberries of the season warm you do well to wait.

on the sidelines, some shots of a day in good company on our necks euganei that in this period are painted to party!

sopressa ns and the inevitable for those who did not know one of the most delicious meats should be accompanied by packages of bread, soft and full and of course "to goto a nice red wine that liga in the mouth" as we like to say!

and finally the short, voila!


for 2 cups good enough

250 ml milk 2 tablespoons sugar 50 g cornstarch

half vanilla bean
40 grams of almond paste
fifteen strawberries
some natural pistachios to decorate
and therefore, heat the milk, pour it into the mixer with the almond paste and put into action: the almond paste as a result of centrifugal force and temperature of the milk will melt, giving the milk a delicate flavor.
a separate bowl mix cornstarch and sugar and pour in the almond milk. add the vanilla seeds and place over moderate heat until the cream rapprenderà.
cleanse the strawberries, cut lengthwise.
cover the walls of the glass with the strawberries vertically and carefully pour the cream for about 3 / 4 cm (see photo). yet another layer of strawberries on the horizontal spread cream, a spoonful of sugar cane and another layer of cream. Ditto for the other glass.
you like the decorations, with a sliced \u200b\u200bstrawberry and pistachio nuts in my case.
place in the refrigerator for at least an hour and a half before attacking!

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delicious lightness

pending the next two ideas Dolcino spoon
super simple and strangely .. salty!
for those occasions when you do not have too much time, or fancy ingredients available, but the pleasure of a tasty mangiatina you want to give anyway.
and so, after tasting it at the Salone del Gusto last winter, I decided to try the legendary Focaccia di Recco I had eaten hot in the crowd stomping! Well let's say, a result which coincides perfectly with the original if only because the cooking times I think I stretched for a while too but I must say that has made her eat the cake and also a lot of taste!
speed even in some simple puff radicchio, they really made to last and with minimal effort, but that may be a fast and effect for an impromptu drink, now that the sunset light and amplifies the lingering desire for a day to talk to later.
good sun!

For the Focaccia di Recco I followed the recipe in the booklet of my sisters that I report faithfully Similar

250 grams of flour 125 g water 25 g of oil

EVO 3 grams of salt
300 g stracchino
1-2 tablespoons milk (the milk is used to dissolve the soft cheese when it is very dense)
Heat oven to 220 ° C. Mix quickly
flour, water, oil and salt, you get a soft dough, divide dough into two balls that cover and let rest for 10-15 minutes, in the meantime, mix the soft cheese with a little 'milk to make it more creamy. Roll out the dough into two thin rectangles without using too much flour to lay them (too much flour makes the mixture hard), the first spread on the bottom, spread stracchino freeing the edges, cover with the second rectangle and seal tightly, brush with oil and pierce (tearing slightly) in several places the surface with a knife.

bake for fifteen minutes and eat hot!
understood that the cheese real growth of this delicious cake is, made with milk from farms in Genoa, however stracchino will be just fine. I also added a slight grattugiatina (not more than 20 grams of Parmesan) to the "creaming" of the cheese.
As for the pastry I used my muffin mold, cut a disc of puff pastry with a cup of pasta the size of the diameter of the molds, the molds brushed with oil, lies and holes in the disk of dough.
apart from the world of Treviso radicchio (what's left in the season now completed), its length and left in the past in hot pan with olive oil and a clove of garlic. let cook for fifteen minutes and if you need to wet with a few tablespoons of water. for those who like there is a slight dash of balsamic vinegar to evaporate over high heat.
with tweezers I nestled the radicchio in each mold and I made the cubes of fontina cheese on the vegetables that I supported.
sprinkling of black pepper and chopped chives.
in the oven at 210 ° C for ten minutes.
bon appétit!

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the new leaves inspire gluttony less structured and softer
with the deception that the lightness of the stock is not accompanied by a light .. calories!
respectful but would be withdrawn, in the name of a warm sun that brings beach and costumes? never! rather than a run or a walk along the streets of the city greener, perhaps picking up details that have slipped for years before our eyes carelessly committed elsewhere and then reward the rewards of your senses!
do not know if the Bavarian below the reward is really better but I've got the whole set!
past santu lu past the party and thus no wish to delay than that for a week of sun with the first breezes softened!

my pistachio Bavarian was an experiment, by pulling a bit 'sums from the recipes of my libroni network and those in which most nearly my memory of when I walked into a bakery with patent-leather shoes and chose the Bavarian nose stuck to the glass more delicious that I could ever imagine!

and then for 4 3 egg molds


half vanilla bean 100 g sugar 250 ml milk

4 sheets gelatin

natural pistachios 100 grams 200 grams fresh cream
beat the egg yolks with sugar until it is clear without incorporating too much air. add the vanilla seeds and mix.
warm milk with the vanilla bean and add the beaten egg yolks, being careful not to cook, add slowly and gradually, stirring constantly.
moisturize 4 sheets of gelatin in cold water, squeeze dry and set aside.
place the egg + milk mixture in a saucepan and let it coagulate in a water bath without reaching boiling point. the mixture is ready when the spoon sailing.
add to the creme anglaise squeezed gelatine leaves and stir.
chop the pistachios with a mixer and add to mixture.
cool.
the same time, fit the whipped cream. (Before I forget to mount the ten mintue in the freezer to make it fit better).
add the cream with a spatula in tranches, to the mixture and mix well to dissolve any lumps that form.
pour into molds wet with water and leave in refrigerator for 3 hours.
my version also provides for the inclusion of raspberries, not only on the surface to decorate the inside of Bavaria.
pour a first layer, lying in each stencil raspberries and covered with another layer of Bavaria.
yum!

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