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Muffins cheese, tomatoes & herbs

I made these savory muffins for the party of a friend of mine who just bought a house. Since we planned to go to her immediately after work, I needed something that could prepare the night before, was easily transportable and does not require to be kept in the refrigerator. Then we go I got this idea! The combinations of flavors that you can use are endless. Here I have drawn inspiration using Italian cherry tomatoes, basil and oregano.

INGREDIENTS (for 12 muffins)

• 275 gr white flour 1 tablespoon baking powder 1 teaspoon
• 225 ml milk salt
• 110 gr butter, melted 2 eggs
• 20 cherry tomatoes, cut into quarters
• 100 grams of grated cheddar cheese (or you can use the Swiss cheese)
• 5 leaves of fresh basil chopped (or 1 teaspoon dried basil)
• 1 teaspoon dried Orgiano
• 1 teaspoon black pepper

Preheat the oven to 200 ° C and place 12 muffin cups on a baking pan (if using a pan with holes already in place will be easier). Put the flour, baking powder and salt in a bowl and mix. In another bowl, beat eggs, milk, melted butter and add the tomatoes and cheese.

Gradually, add the flour, baking powder and salt to the wet ingredients, stirring carefully to mix evenly. Your dough will be very attractive at this point, but do not worry :-)

gently Divide the mixture among the 12 cups.

Bake for about 20 to 25 minutes, or until a toothpick inserted in the center of the muffins will be clean. Let cool completely before serving and store in an airtight container. If you let them rest for a night, will develop an even more intense flavor. I've given a couple to my boyfriend to take them to the office for lunch the next day, and he has shown a high rating :-)

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Lemon Sole with White Wine & Parsley Potatoes Pasta

sole and was the star of our lunch on Saturday. This particular one is the quality that England called 'lemon sole'. Do not really know that lemon :-) As I understand it, owes its name to its shape, should remember that this citrus fruit. In any case, perhaps just inspired by the name, I decided to include the lemon in the ingredients of this dish, along with white wine, which as everyone knows it goes well with fish. Sprinkle sole with flour will constitute the basis for your sauce, which is known in Italy as "the miller for flour in it. I find it a very poetic name! Parsley potatoes are a side dish that I learned from my dad, I recommend using a quality little floury potatoes, tend to stay in more integrated.

INGREDIENTS (for two) Two

• sole (gutted, with the scales and fins removed)
• A tablespoon full of flour
• A lemon
• Half a glass of white wine 300 gr
• . potatoes (I used the new potatoes)
• A handful of freshly chopped parsley
• Extra virgin olive oil Salt and pepper

Start potatoes. Peel (I used potato stories, so I removed the peel), cut into thin slices, wash thoroughly to remove excess starch and dry well. These last two steps will ensure that your potatoes become very crispy and delicious. Drizzle with olive oil, season with salt and pepper, add parsley and roast in oven at 200 ° C for about 30 minutes, or until golden.

When the potatoes are almost ready, take your sole and sprinkle flour on both sides.

Heat a frying pan non-stick on medium heat, pour in two tablespoons of olive oil and pour in the fish inside. Let them cook for about one minute (the flour, in contact with olive oil, will form a crispy crust on the skin of the fish). In another pan, add olive oil, juice of a lemon, white wine, salt and pepper, cover with a lid and simmer for another 5 minutes. The sauce will reduce and thicken. Do not have a pan large enough to contain both soles, I cooked one at a time, in this case, you should use the juice of half a lemon and a quarter of a glass of wine for every fish. Transferred in the sole plates, pour over the sauce and serve with the potatoes.

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Sappada Conference 25-30 June 2010

25 to 30 June was held in the Sapphire traditional dialectology conference organized by Professor Marcato.
As every year the event has been a fruitful time together scholars internationally important.
They were joined also young graduates or graduate students.
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Filante

This recipe is 'dedicated' to the people who say they have no time to cook. It only takes 15 minutes to do it, is healthy, tasty and certainly much more satisfying to eat something that is just out of the oven. More or less all the ingredients are things you tend to have in the pantry already, and does not require much organization. One suggestion for the mozzarella: If you buy fresh and frozen right away, you always have to when you decide to prepare this dish, and you will not have move from the supermarket!
INGREDIENTS (for two)

• 200 grams of pasta (I used the corkscrew, but the fusilli or shells are also good)
• a can of peeled tomatoes into pieces
• 5 basil leaves (or You can use the dried, but fresh is best)
• A
• mozzarella red onion A pinch of sugar
• extra virgin olive oil Salt and pepper

Finely chop the onion and sauté in a little olive oil, until it is golden.

Add the peeled tomatoes and raise the heat. Add sugar (to counteract the acidity of tomatoes tend to have), seasoned with salt, pepper and two basil leaves and let it reduce for about 5 minutes, until it has a thick consistency and polish. Taste it, arrange it with salt and pepper if necessary and turn off the heat. Fished the basil leaves and throw them away.

While your sauce is cooking, boil the pasta according to the time indicated on the package. Once ready, drain and let it jump into the pan containing the sauce over medium heat.

Meanwhile, make the mozzarella into small pieces and add to pasta, stirring always clockwise until the cheese has completely melted and incorporated into the sauce evenly.

Serve immediately, while it is hot mozzarella Filer (here is revealed the mystery of the name) and will be a bit 'difficult to transfer the pasta on the plate, but I assure you it is fun to eat :-) Garnish with the rest of the basil, finely chopped freshly ground black pepper and another.

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Degrees summer! In July

I finally managed to include the photos of Stephen and Michele !
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Octopus Salad, Roasted Potatoes & Tomatoes

The octopus is a delight! If you've never tried it, do it at the first opportunity because they do not know that you've been missing until now, if you too squeamish to do it ... well, 'then the worse for you :-) These creatures are extremely fascinating, and I have often seen underwater through the lens of my mask, hidden among the rocks of some cliffs of the Mediterranean, on patient waiting for some prey to swim within reach of the tentacle. I find them equally appealing in my flat, with their meat tender, juicy and flavorful. If the octopus to cook over low heat and long enough, you will see that there is no need to 'rimpolpettarlo' with a meat mallet to soften the fibers, so it's also quite easy to prepare. Here is the recipe for a tasty summer salad of octopus.

INGREDIENTS (serves 4 as appetizer as a second or two)

• An octopus 1 kg and a half
• 400 gr.
• of new potatoes 3 large ripe tomatoes (the quality ribbed florentine)
• Breadcrumbs 1 clove garlic
• A handful of freshly chopped parsley
• dried oregano Extra-virgin olive oil Half lemon
• Salt and pepper

If you buy the fresh octopus, I suggest you ask your fishmonger to pulirvelo (ie remove the innards, beak and eyes. What a pleasure). Otherwise, if you buy it frozen, in all likelihood will have been cleaned. If the latter is the case, wait for it to thaw, then place it in a pot filled with water (the octopus should be completely submerged) and bring to a boil. Let it boil over low heat for about an hour to an hour and fifteen minutes, or until the octopus will tender when pierced with a toothpick. Turn off the heat and let it cool to the boiling water.

When it is cold enough to be handled, you slide your fingers along the tentacles and head, to remove the skin - you'll see it comes off very easily. Let the suckers attached. When all the skin has been removed to leave exposed the white meat, then Cut the octopus in small pieces and place in a bowl.

Preheat the oven to 200 ° C. Cut the tomatoes into thick slices and horizontal and arrange in a baking dish (make sure that no one close to the other). Drizzle with olive oil, season with salt, pepper and oregano, cover with bread crumbs and finally add another little 'oil. Let them roast for about 30 minutes, or until they have formed a golden crust. Remove from oven and let cool for about ten minutes, then cut each slice of tomato in two and add the octopus into the bowl.

Now halve the new potatoes and boil until they are soft. Let them drain and while they are still hot, add the octopus and tomatoes. Dress your salad with oil, salt, pepper, clove garlic, finely chopped, a handful of parsley and if you like, a bit 'of lemon juice. Serve immediately while still warm.

Faroese Island Permanent Residence

mussels au gratin

usually are not one in which love all the dishes that require long preparation: these mussels au gratin are the exception that proves the rule. And why, you ask? Because only a tasty morsel of these mussels, covered with golden brown and cheese, pay me back all the time spent in the kitchen to clean them, open them one by one, scrape pulp from shells and season with various ingredients. If this description has not passed the desire to learn how to prepare this dish, try it at least once. I promise you will not regret it ...

INGREDIENTS (serves 4 as an appetizer or 2 as the second)

• 1 kg of fresh mussels
• A handful of chopped parsley
• A handful of freshly grated Parmesan
• 3 cloves garlic, finely chopped
• Breadcrumbs
• Extra-virgin olive oil Salt and pepper

Remember that this dish should be prepared, cooked and eaten immediately. Shellfish are quite delicate, so once the mussels are open, should not be made to stand too long before being cooked in the oven and, when ready, you should eat hot hot.

Take the mussels, scrape away the impurities from the shells with the help of a boxcutter, ripped off the strings and discard. If someone does not close while you are cleaning, dip it in cold water, it is still open, then throw it away, as is already dead and potentially dangerous for your stomach. Still using a boxcutter, insert the tip of the blade between the two shells, on the side which is less rounded form and slide it to cut the hinge. At this point, the mussels will open easily, revealing the flesh split between two shells. Using a spoon, scrape away the flesh from one half (making sure to keep it as intact as possible) and store it in a shell only, throwing away half empty. Put all your shells in a baking dish.

For each mussel, that's what you do: 1 - season with salt, pepper, garlic and parsley, 2 - drizzle with olive oil, 3 - put on a power Parmesan , 4 - cover with bread crumbs; 5 - flush with the other olive oil.

Bake in oven at 180 ° C for about 8-10 minutes, or until a golden crust has formed. Serve immediately, alone or with very fresh white bread crumb and a crispy crust (such as the French baguette).