Chef Vary hight quality food and service from Italy

Bulgur wit ribollita

2011-10-15T11:41:00.001-07:00

Starter with classic paté And soufle with artichokes

2011-10-15T11:31:00.001-07:00

Stew beef with red Wine And black pepper server in top of Home Made bread

2011-10-14T12:27:00.001-07:00

Risotto rifatto pumpkin ornion And sausage

2011-10-14T11:52:00.001-07:00

Autumn salad porcini, pecorino cheese with truffle, celeri red peppers, carrots, pesto

2011-10-14T11:09:00.001-07:00

IMG_3200 | Flickr – Condivisione di foto!

2011-10-13T09:01:00.000-07:00

IMG_3200 | Flickr – Condivisione di foto!

Special jam from mom And dad

2011-10-13T08:39:00.001-07:00

2011-10-13T07:42:00.001-07:00

Eatuscany Cooking School Florence: 8 September FUSION MENU'

2011-09-09T06:12:00.000-07:00

Eatuscany Cooking School Florence: 8 September FUSION MENU': Bresaola (smoke meat from nord Italy) and Mago sauce with EVO flavored with lemon and sweet garlic Mortadella rolls with "Salsiccia and St...

2011-08-03T15:31:00.003-07:00

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2011-08-03T15:31:00.001-07:00

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2011-08-03T15:29:00.001-07:00

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2011-08-03T15:28:00.003-07:00

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2011-08-03T15:28:00.001-07:00

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2011-07-30T14:37:00.001-07:00

Posizione di varinia cappelletti alle 23:36, 30/7

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2011-07-23T23:57:00.003-07:00

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2011-07-23T23:57:00.001-07:00

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Eatuscany Cooking School Florence: 19 JULY

2011-07-22T04:28:00.000-07:00

Eatuscany Cooking School Florence: 19 JULY: "Taste of Italy: Homemade bread with Mortadella and pistachio, Finocchiona, Prosciutto di Parma Buffalo Mozarella Sheep cheese with pepper..."

breakfast!!

2011-07-21T23:39:00.001-07:00

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2011-07-03T22:46:00.000-07:00

"Glass of "... Mortadella with pistachio, Bresaola (smoke meat from Nord Italy) with extra virgin oil, pepper drop of lemon, Pecorino with tartufo, Traditional balsamic (12 years)

Burrata cheese with tomatoes, black salt oregano and Extra Virgin Oil and fresh chives

"Classic of Chef Vary" carrots cream with Parmigiano and poppy seeds

Gnocchi in 3 colors: tomatoes, spinach and potatoes with fresh spinach, Parmigiano truffle and little bit of sweet Robiola, served with zucchini flowers grilled

"Round zucchina" stuffed with beef, sausage, Parmigiano and parsley, served with " "baby meat balls" in spicy sauce

Tiramisù with blueberry accompained "Savoiardi bisquits" (Ladyfinger bisquits) with Alchermes (liquor)

"Glass of "... Mortadella with pistachio, Bresaola (smoke meat from Nord Italy) with extra virgin oil, pepper drop of lemon, Pecorino with tartufo, Traditional balsamic (12 years)

Burrata cheese with tomatoes, black salt oregano and Extra Virgin Oil and fresh chives

"Classic of Chef Vary" carrots cream with Parmigiano and poppy seeds

Gnocchi in 3 colors: tomatoes, spinach and potatoes with fresh spinach, Parmigiano truffle and little bit of sweet Robiola, served with zucchini flowers grilled

"Round zucchina" stuffed with beef, sausage, Parmigiano and parsley, served with " "baby meat balls" in spicy sauce

Tiramisù with blueberry accompained "Savoiardi bisquits" (Ladyfinger bisquits) with Alchermes (liquor)

Dinner of 5 May

2011-05-08T08:13:00.000-07:00

Fresh buffalo mozzarella
Quail's egg with truffle and asparagus

Mushrooms soup
Fresh home made pasta with pesto and fresh cherry tomatoes

Roll of Puff pastry with white onion stuffed with Ricotta, zucchini, green peas and Chicken

Key lime cream with caramelize ginger and fresh strawberry

Quail's egg with truffle and asparagus

Mushrooms soup

Roll of Puff pastry with white onion stuffed with Ricotta, zucchini, green peas and Chicken

Key lime cream with caramelize ginger and fresh strawberry

food and wine in florence

2011-04-30T09:20:00.001-07:00

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Funzioni di Google Toolbar - Funzione Condividi

2011-03-29T08:21:00.000-07:00

Funzioni di Google Toolbar - Funzione Condividi

SEA BASS BALLS

2011-03-28T23:56:00.000-07:00

SEA BASS BALLS

2011-03-28T23:51:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION:1 hours
TIME COOK: 15 minutes
EQUIPMENT: Knife, chopping, 2 pots, a colander or sieve, Peeler, Shape for Pasta or Rice, Backing Pan,
CATEGORY: APPETIZER FISH
INGREDIENTS serving 4 people
Pounds (0.66) (300g) fillets of sea bass, Calories (300 fat cal 54) 123 mg cholesterol, 54 g proteins
1 egg yolk,
bread (one slice) soaked in milk,
parsley
Pounds (0.11) (50g) shrimp, (Calories (54 cal fat 8) 79 mg cholesterol, 10 g proteins
salt, pepper,
nutmeg
grated Parmesan cheese,
breadcrumbs
extra virgin olive oil for frying.DIRECTIONS
These delicious meatballs can be made with many types of fish like cod, tuna, swordfish, etc.
Fry the fillets of sea bass in a pan with a little oil and a clove of garlic, add the shrimp (cleaned) and blended it all with a little white wine.
In a blender put the fillets of sea bass, fried shrimp, parsley, egg yolk, bread crumbs well drained, bread crumbs and mix all together.
Remove the mixture from the blender, add the salt, pepper, nutmeg and Parmesan cheese mix well and form into balls that will pass in the breadcrumbs.
When the oil is hot fry the patties.
INFORMATIONS
dumitrache (Vedere il suo sito)
http://www.petitchef.it/ricette/antipasto/polpette-di-branzino-fid-1374442?in=nl_daily&nl_id=1783636&utm_source=daily_menu&utm_medium=email&utm_campaign=Menu_email&utm_content=photo
SUGGESTION MENÙ VINE
Wine: Greco di Tufo

Sea-bass (Fillet) with safron sauce and Italian black rice

2011-01-05T22:50:00.000-08:00

DIFFICULTY: Easy/medium
TIME PREPARATION:20 minutes
TIME COOK: 30 minutes; 35 minutes for black rice
EQUIPMENT: Knife, chopping, 2 pots, a colander or sieve, Peeler, Shape for Pasta or Rice, Backing Pan,
CATEGORY: MAIN DISH, FISH
INGREDIENTS Serves 6 people
1/2 Kg. (2 Lbs) news potatoes
300 gr (0,66 Lbs) Sea-bass Fillet
Powder Saffron (1 sachet of Italian powder saffron)
2 spoons Potato Starch
Fish stock* see the recipe for Fish Stock
Extra virgin olive oil
Salt
Italian Black Rice
DIRECTIONS
Boil the Black rice (35/40 minutes) in salt water
Steamed the potatoes after have clean and peeled and cut in 2 parts
Bake the potatoes with extravirgin oil and salt.
Arrange the sea-bass fillet on the potatoes.
Bake for 10/15 minutes.
In the same time, put the fish stock (250/300 mll//1/4 oz.) in pan, melt the Powder Saffron and Potato Starch
Cook till the sauce will be thick
Serve the first sauce in top the potatoes and sea-bass and rice where you like

INFORMATIONS

SUGGESTION MENÙ VINE
Wine: Greco di Tufo

Chick peas cream with truffle and quenelle of Lobster

2011-01-02T08:59:00.000-08:00

DIFFICULTY: Medium
TIME PREPARATION:30 minutes
TIME COOK: 15 minutes (for the soup) 30 minutes for stock
EQUIPMENT: Knife, crushes nuts, chopping, 2 pots, a colander or sieve, tightly woven, hand mixer
CATEGORY: SOUP

INGREDIENTS Serves 6 people
1 boiled lobster
100 ml fresh cream
little salt

500 gr. steamed chickpeas or boiled
1 / 2 liter of fresh milk
thyme
1 small leek
Extra virgin olive oil
DIRECTIONS
Cut the leeks very thin
Combine leeks, peas, oil, salt and thyme.
Cook over medium heat until the leek is softened and well cooked (not burnt).
With the mixer to reduce the chickpeas into a puree.
Add milk while continuing to use the mixer.
Pass the mixture through a sieve (a chinois strainer is perfect)

Remove the lobster meat and reduce it to a purée with the mixer.
Add a little 'fresh cream (continuing with the mixer), but be careful to maintain consistency.
Chill

Take the carapace (shell) of the lobster, add a small onion, half a carrot, a piece of celery, parsley and a little salt water.
Cook over medium / low for about 30 minutes. Sift.

Serve the chickpea soup hot (not boiling) and add a little lobster stock and lobster meat in the form of dumplings.
INFORMATIONS

SUGGESTION MENÙ VINE
Wine: Greco di Tufo

Duck Patè with Kiwi sauce

2010-12-13T06:44:00.000-08:00

Unfortunately I don't have the pictures with the patè with Kiwi. I think that this pictures with patè di my special pear jelly (without jelly...) is the most similar. Think to have the green in place of yellow!!! Is not very professional but, when the menù will be ready I will take the pictures!

DIFFICULTY: Medium
TIME PREPARATION:30 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot, Saucepan, 2 bowls, Plastic wrap, Syphon, Garlic press
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
Duck breast is clean and free of skin, 250 g (8.8 oz)
butter 100 g (3.5 oz)
fresh cream 100 g (3.5 oz)
1 shallot
Porto
Marsala
extra virgin olive oil
salt and pepper
2 Kiwi
Starch
DIRECTIONS
Peel and cut into pieces a large scallon and put it to wilt in 4 tablespoons of olive oil.
Add the duck breast in small pieces and brown well, dip the Port and Marsala (half a cup in all).
Add salt, pepper preparation and after about 10 min, a moderate flame, pass the meat and vegetables to blender.
Gather the mixture into a bowl, let cool and add the softened butter.
Working with a small whisk, mount the compound that will become frothy and finally Incorporate the whipped cream. Add salt and pepper if needed.
Place the mousse in the refrigerator.
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA and miludituttoedipiu.blogspot.com
SUGGESTION MENÙ VINE
Wine: Rosso di Montalcino

Steam Octopus in salad with potatoes, persil and garlic mousse

2010-12-13T06:10:00.001-08:00

DIFFICULTY: Medium
TIME PREPARATION:40 minutes
TIME COOK: 60 minutes
EQUIPMENT: Knife, Pot, Saucepan, 2 bowls, Plastic wrap, Syphon, Garlic press
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
octopus 1.2 kg (40 oz)
1 carrot
1 stalk of celery
1 onion
extra virgin olive oil
salt
pepper
1 potato per person
parsley
3 / 4 dl fresh cream (10 oz)
2 cloves of garlic
Balsamic Aged
DIRECTIONS
Put the octopus in a saucepan, cover with cold water, add the onion, carrot, celery and bring to the fire.
Let simmer for 45-50 'or so, then let it cool in its cooking water, then drain.
Close the octopus with plastic wrap. Try to compact it well wharf. Must be a compact ball. You can also use a very clean rag.
Leave in the refrigerator for at least 12 hours.
Boil the potatoes and then cut into small cubes.
In a bowl, seasoned with olive oil, salt, pepper, parsley.

For the garlic mousse
Squeeze (with garlic press) 2 cloves of garlic.
Add the juice of garlic cream sauce with a pinch of salt.
Load the syphon and put in refrigerator.

Cut the octopus with the slicer (or a very sharp knife). The slices should be very thin (like slices of ham).
Lay the potato salad in the center (not cold)
Draw off the froth of garlic and drop of Balsamic
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA and miludituttoedipiu.blogspot.com
SUGGESTION MENÙ VINE
Wine: Spumante Brut Classico o Rosé

Aspic with the two salmons, cream of fresh erbs

2010-12-13T06:00:00.000-08:00

DIFFICULTY: Medium
TIME PREPARATION:45 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot, 6 stencils dose oval, 2 bowls, Mixer, Ladle, Pan
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
Fresh salmon 100 g (3.5 oz)
2 thin slices of smoked salmon
mayonnaise 60 g (2.10 oz)
butter 40 g (1.4 oz)
4 eggs
granulated gelatin
fresh cucumber
parsley
Fresh chives
salt and pepper
DIRECTIONS
For the best preparation of this dish requires 6 stencils dose oval.
Put the eggs to firm, placing them first in cold water and simmer for 10 'exact start boiling.
Prepare a pint of jelly.
Pour a ladle into each mold, then pass them in the refrigerator until the gelatin will begin to thicken.
Shelled eggs, hard boiled: using the affected-egg, produced from two eggs, 6 slices that you need to take equal part. Pass through a sieve instead of the 2 eggs, remaining, together with those sliced clippings.
Gather the mixture into a bowl and mix with mayonnaise, a pinch of salt and a sprig of parsley and chives.
Steaming fresh salmon for a few minutes and then pass it to the food processor along with butter (add a pinch of salt and pepper).
Cut the slices of smoked salmon to get the oval-like molds
Peel the cucumber, then cut into thin slices.
Remove the molds from the refrigerator and decorate with slices of cucumber, first dipped in a little jelly, and then placed on the edges (2 per mold).
At the bottom of each put a slice of boiled egg, place a slice of smoked salmon and then salmon mixture. Cover with another jelly and put in the fridge.
There will still be about 3 ladles of liquid gelatin: add to the egg mixture and place in refrigerator up to even when this will begin to thicken, then divide between the molds, level.
Keep the aspic in the refrigerator until ready to serve.
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA
SUGGESTION MENÙ VINE

PASTA with "RIBOLLITA"

2010-12-06T06:13:00.000-08:00

DIFFICULTY: Easy
TIME PREPARATION:30 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot,
CATEGORY: SOUP, PASTA, VEGETABLES

INGREDIENTS Serves 4 people
(0.35 lbs) Black Cabbage
(0.35 lbs) cannellini beans (boiled)
1 leek or 1 onion
1 / 2 cloves garlic
1 zucchini
3 / 4 cherry tomatoes (per person)
Extra virgin olive oil
Chilli
salt
1 cup vegetable broth
DIRECTIONS
Steam the cabbage: Cut into small pieces
Cut the leek or onion (sliced)
Cut the zucchini (about 0.39 cubic inches)
Cut the tomatoes in half
Cook all ingredients (add the garlic) in oil (medium fire)
Add salt and pepper.
If too dry add a little 'vegetable broth

Cook pasta and add to vegetables.
Add oil and raw if you like, a bit of Parigiano or Pecorino
INFORMATIONS
http://en.wikipedia.org/wiki/Ribollita
SUGGESTION MENÙ VINE

DAD'S MINESTRONE ...

2010-11-19T12:26:00.000-08:00

PICTURES: http://2.bp.blogspot.com/_2maG37KaAAQ/R6MsN7t5B2I/AAAAAAAAA40/wyKtjnfMQwM/s1600-h/MINESTRONE4.JPG

DIFFICULTY: Easy
TIME PREPARATION:30 minutes
TIME COOK: 90 minutes
EQUIPMENT: Knife, Pot,
CATEGORY: SOUP

INGREDIENTS Serves 4/6 people
Lard
Rosemary
Onion
5 Carrots
4 zucchini
3 / 4 potato
2 stalks of celery
A little 'cabbage (cut into strips thin enough)
Beans (200 gr. Previously cooked)
Cannellini beans (200 gr. Previously cooked)
5 / 6 tomatoes (fresh is better but out of season are good ones in the box. In Italian they are called "bald")
2 / 3 cloves of garlic
Beets (1 / 2 kg.)
Beans (2 cups. If you are in season)
1 leek (if you're in season)
Peas (one cup)
Coste (200/300 gr)
Sage, thyme, marjoram (a leaf)
Oil
Butter (2 / 3 tablespoons)
Rind of Parmigiano Reggiano
Sale
Pepper

DIRECTIONS
Crush the bacon with rosemary
Cut into small cubes, celery and onion
Sauté with olive oil and butter (add salt, pepper and other herbs)
Cut zucchini, potatoes and carrots into cubes
Add half the beans
When the bacon and onion will be transparent to combine all the vegetables and cook for about 10/15 minutes.
Add broth and parmesan crust
Cook for about 1 hour
Meanwhile, with the mixer blend the beans remained, until creamy
Add to soup and cook for about 30 minutes.
Add salt and pepper.
Eat the next day.
You can add the pasta if desired. In summer it is delicious cold with a little oil!
SUGGESTION MENÙ VINE

Soup of escarole and fennel tops CUCINA NATURALE

2010-11-17T08:25:00.000-08:00

DIFFICULTY: Medium
TIME PREPARATION:40 minutes Calories 175 calories
TIME COOK: 70 minutes cooking
EQUIPMENT: Knife, Pot,
CATEGORY: SOUP, VEGETARIAN, VEGAN

INGREDIENTS Serves 4 people
For the broth
2 liters of water
1 carrot
1 celery heart
1 white onion
Salt
For the soup
2 escarole
3 cloves of garlic
1 red onion
1 carrot
1 stalk celery
2 potatoes
1 red pepper
1 tablespoon chopped parsley
3 fennel tops
Extra-virgin olive oil
Salt
2 l vegetable broth
DIRECTIONS
In a pot on a board put up at cook the broth. When ready, strain it and set it on fire.
At the boil, add the endive leaves and cook for about ten minutes until they are soft. Drain and tagliuzzatele.
Meanwhile, in a pan heat 3 tablespoons oil and gently saute onion, carrot, celery, red pepper, fennel tops and all finely chopped garlic, chili and shredded potatoes cut into chunks.
Take the vegetables wilt, and when they are ready, add the escarole, stir over medium heat, add the hot broth and cook the soup for half an hour, stirring occasionally.
Serve with chopped parsley and extra virgin olive oil raw.
Recipe by Paul Pancotti
SUGGESTION MENÙ VINE

Apples with vanilla with cannoli and rosemary A TAVOLA

2010-11-17T08:16:00.000-08:00

DIFFICULTY: Difficult
TIME PREPARATION: 80 minutes preparation - 24 hours the rest of the pod -
Calories per serving: 580
TIME COOK: 10 minutes cooking
EQUIPMENT: Knife, bowls, Pot x "Bagnomaria", Robot,
CATEGORY: DESSERT

INGREDIENTS
Ingredients for 4 servings:
For the wafer cannoli:
1.20 ounces of flour
4.40 ounces of sugar
0.35 ounces of cocoa
3.5 oz butter, melted

For the cream of the cannoli:
4.40 oz cream
7 ounces white chocolate flakes
5.20 ounces of whipped cream
1 sheet gelatin
chopped rosemary

For the sorbet:
4 apples grammy smith
syrup (made by boiling sugar and water in equal quantities)

For the stewed apples:
2 golden apples
1.70 oz caster sugar
1 vanilla bean
lemon juice

DIRECTIONS
Preparation:
For the wafer:
mix and knead the ingredients. Allow to stand 24 hours. Spread the mixture on a parchment paper, cut into rectangles and bake at 392 degrees for a few minutes, still hot rolling of the rectangles on a cylinder. cool.

For the custard:
Put chocolate in a bowl, pour the cream after it has been boiled. Combine the gelatin, softened in water, add the whipped cream and rosemary. Let rest in refrigerator.

For the sorbet:
Mix the apples, weigh the juice, add the same amount of syrup. Place in ice cream maker.
Stew the apples into pieces with sugar, vanilla, lemon juice.
Serve: on the basis of stewed apples, put the cannoli stuffed with cream and finish with the sorbet.
SUGGESTION MENÙ VINE

Plums and chocolate pralines A TAVOLA

2010-11-17T08:02:00.000-08:00

DIFFICULTY: Easy
TIME PREPARATION: 10 minutes preparation - 1 hour maceration - 1 hour rest in the refrigerator Calories per serving: 450
TIME COOK: 30 minutes to cook
EQUIPMENT: Knife, bowls, Pot x "Bagnomaria", Robot,
CATEGORY: DESSERT

INGREDIENTS
150 g / / 0.33 librre of California pitted black plums (dried)
150 g / / 0.33 pounds of dark chocolate
1 / 2 cup brandy
3 tablespoons cream (cream)

DIRECTIONS
Soak the prunes in a bowl with the brandy.
Drain, squeeze and chop with the help of a robot.
Put 150 grams 0.33 pounds of chopped chocolate in a saucepan with the cream and melt in double boiler.
Combine the chopped prunes in the melted chocolate and mix.
Remove from heat and let cool.
Meanwhile, coarsely chop remaining chocolate.
Form the mixture of plum, which is slightly hardened, small balls slightly larger than a nut completely and sprinkle with the chopped chocolate.
Rest your chocolates in the refrigerator at least an hour before serving.
SUGGESTION MENÙ VINE

From the cellar whites ... with the "bubbles" ... A TAVOLA

2010-11-17T07:55:00.000-08:00

From the cellar
whites ... with the "bubbles" ...

Bellavista Cuvee Brut
Wine: Bellavista Cuvee Brut
Grape varieties: Chardonnay, Pinot Noir, Pinot Blanc
Appellation: Franciacorta DOCG
Region: Lombardy
Producer: Bellavista
We talk about the most representative wine produced from Bellavista, a prestigious fashion house in a few years became one of the most known worldwide for quality.
This wine has a nice fine and continuous, in view of a yellow color with marked greenish, bouquet, inviting, full of white flowers and ripe fruit, subtle chlorophyll and vanilla.
In the mouth it has great harmony and depth.
http://www.bellavistawine.it/

Wine: Belvedere
Varietal: Friulano
Appellation: Collio DOC
Region: Friuli Venezia Giulia
Manufacturer: Primosic - www.primosic.it
Silvestri Primosic still leads his company with great passion, the best known of the Collio.
Belvedere His nose reveals intense, clean and refined aromas which start with hints of pear, peach and pineapple. The mouth has a crisp attack and balanced, with intense flavors. The finish is persistent with flavors of apple, peach and pineapple.

Champagne Bollinger Special Cuvée
Wine: Champagne Bollinger Special Cuvée
Varietal: Pinot Noir, Chardonnay, Pinot Meunière
Appellation: Champagne
Region: France
Producer: Bollinger - www.champagne-bollinger.com

The Champagne of choice for James Bond. The nose, the sharp notes of fresh herbs and citrus, enhanced by a strong and delightful notes of bread crust. The taste is fresh, long, full, round, balanced and of great dynamism.

Crepes THE PULP SCAMPI LA CUCINA ITALIANA

2010-11-17T06:59:00.000-08:00

DIFFICULTY: Medium Difficult
TIME PREPARATION: 120 Minutes Kcal 461 (KJ 1936)
TIME COOK:
EQUIPMENT: Knife, Chopping board, bowls, Pans (22 cm diam.), ladle, cutter heads, spatula, sieve "Chinese"
CATEGORY: MAIN DISH, APPETIZER

INGREDIENTS
For the crepes:
Milk 500 g (1.10 lbs)
Flour 250 g (0.55 lbs)
Butter 20 g (0.70 oz)
4 eggs
Salt
For the filling and sauce:
Cream 300 g (0.66 lbs)
Zucchini 250 g (0.55 lbs)
8 shrimp
4 fillets of sole
Egg white
Shallots
Thyme
A blanched leek leaf
Vegetable broth
Cognac
Olive oil
Salt
Black pepper

DIRECTIONS
For the crepes (to do with one day in advance):
Melt the butter, without frying
In a bowl mix the eggs with the flour and a pinch of salt, the mixture diluted with cold milk by adding a wire and add the butter, melted.
Pour a ladle of batter into a greased pan (22 cm in diameter / / 8.6 inches), very hot, and make sure you expand it and congeals into a thin omelette.
Turn it with a spatula to finish cooking and then the mold on a plate and repeat, no more grease the pan:
Each crepes will be ready in about a minute (with this dose you should get about 18 crepes).

Peel the prawns, set aside the past to the cutter heads and tails together with sole fillets, salt, pepper, egg white 200 g of cream, resulting in the filling and distributed evenly over 12 crepes; stow a bundle and tie with a obtained from the strip of leek leaf blanched.
Chop the heads of the prawns, fry in a little olive oil along with 2 minced shallots and a sprig of thyme, with a drop of Cognac flamed, add about a liter of water, salt, pepper and simmer until everything is reduced half, then add 100 g of cream, will leave again on the fire until slightly syrupy, then remove and sieve "Chinese", resulting in a thick sauce, keep it warm.
Pour an inch of vegetable stock in a dish and sit the Crepes, cover the pan with aluminum foil and place in oven at 180 ° / / 356 (U.S. °) to 20 '.
Meanwhile reduce the zucchini into cubes and toss in pan with olive oil, chopped shallots and a sprig of thyme;
Transfer the zucchini in the dish, the dumplings sit on hot crepes, sprinkle them with the sauce with shrimp and bring to the table immediately.
SUGGESTION MENÙ VINE
We recommend that a young white wine, dry, cool and slightly aromatic: Trentino Nosiola, Candia dei Colli Apuani Biferno White

PAPAYA SOUP (From LA CUCINA ITALIANA)

2010-11-17T06:51:00.000-08:00

DIFFICULTY: Easy
TIME PREPARATION: 5 Minutes Kcal 336 (KJ 1411) per serving
TIME COOK:
EQUIPMENT: Knife, Chopping board, bowl
CATEGORY: SALAD

INGREDIENTS x person
100 g// 0,22 lbs of papaya pulp
40 g // 1,40 oz. mandarin segments
30 g // 1 oz yoghurt ice cream
tarragon leaves or mint

DIRECTIONS
Peel papaya, weigh the meat and shake it necessary (papaya, ripe and firm should be otherwise, besides not having the characteristic orange color, will also be very tasty).
Put the past in a shallow dish or in a bowl.
Peel the cloves mandarin removing any seeds.
Place the center of the plate a scoop of yogurt ice cream, then finished with mandarin segments and leaves of fresh tarragon or mint
SUGGESTION MENÙ VINE

Menus for Thanksgiving! Try our menu ... your tradition with a little 'fancy Italian!

2010-11-10T10:09:00.000-08:00

Chef Vary reservations at B & B Giglio Bianco Florence. Celebrate your Thanksgiving welcomed into the warmth of our house!

Apetizer with Aspic
Macaroni and Cheese but in Italian style (with truffle....)
Italian consummé
Turkey with cestnuts and bacon. Cranberry sauce
Honey-Baked Ham and Cornbread
Oyster Stuffing

Mashed Potatoes with gravy
Green Bean Casserole

Banana Cream Pie
Apple Pie

**Sweet Potatoes (if I can find it. In Italy are not so popular)
Wine
The pictures: http://americanart.si.edu/collections/search/artwork/?id=3351
Thanksgiving Menu

1905 George Elbert Burr Born: Monroe Falls, Ohio 1859 Died: Phoenix, Arizona 1939 pen and ink and watercolor on paper sheet: 9 3/8 x 7 1/8 in. (23.8 x 18.0 cm) Smithsonian American Art Museum Bequest of Carolann Smurthwaite in memory of her mother, Caroline Atherton Connell Smurthwaite

"Black and white rice" with artichokes and herbs

2010-11-08T01:36:00.000-08:00

DIFFICULTY: Easy
TIME PREPARATION: 30 Minutes
TIME COOK: 13/15 Minutes White Rice// 35/40 Black Rice
EQUIPMENT: 2 Pans to cook the rice, Colander, Knife, Cutting board, Pot steamer (microwave is perfect), a Pan for the vegetables
CATEGORY: MAIN DISH, RICE

INGREDIENTS x 4 person
4 handfuls of white rice (Vialone nano o Originario)*
4 handfuls of black rice (Black Italian Rice www.gigliobiancousa.com)*
4 artichokes
1 lemon
A bowl of cold water
8 cherry tomatoes (ripe)
Fresh chives, fresh parsley
Salt, Pepper, Extra virgin olive oil (www.gigliobiancousa.com)
A pleasure can add garlic or chili
DIRECTIONS
Boil the two types of rice in two separate pots (this is because: 1. Have different cooking times. 2. Because the black rice, leave the black water)
White rice has cooked for about 13/15 minutes, black rice has cooked for about 35/40 minutes
Clean the artichokes and dip in cold water with lemon (this is why the artichokes cut, they oxidize and become dark. Soak in water with lemon will prevent this reaction)
Once cleaned and cut into pieces (depending on the size of the artichoke) and steam for about 7 minutes
Meanwhile, finely chop the herbs and add the tomatoes (coarsely chopped).
Combine the steamed artichokes to tomatoes with the herbs and cook with the oil over medium heat for about 10 minutes.
Drain the two types of rice (the first white then black) and combine them with vegetables.
Serve with a little Parmesan cheese (to taste)
FOOD HISTORICAL TRADITION of ITALY
* http://www.risoitaliano.org/RITA/HOME/HomeP.cfm (IT)
http://www.consorziotutelariso.it/index.php?option=com_content&view=article&id=19&Itemid=27 (IT)
*http://www.enterisi.it/index.jsp (IT)
http://www.risovenere.it/ (IT)
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Leek soup with "Lardo di Colonnata " paté and cinnamon cookies and sunflower seeds

2010-11-06T01:28:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 10 Minutes for the suoup// 10 Minutes for Paté // 10 Minutes
TIME COOK: 30 Minutes // 25 Minutes for bake the cookies
EQUIPMENT: Knife, Chopping board, Pot, Hand Mixer (with Glass), baking sheet, greaseproof paper
CATEGORY: SOUP

INGREDIENTS x 4 person
For the soup
4 large or 6 small leeks
Vegetable Broth (2 / 3 cups)
1 tablespoon butter
3 / 4 tablespoons extra virgin olive oil
Parmigiano (grateed)
Salt and pepper

For Paté
Lardo di Colonnata into small cubes 200 grams (0.45 pounds)
Half a clove of garlic
Rosemary Abundant

For the cookies
Follow the recipe for making bread dough or puff pastry ready
One tablespoon of ground cinnamon
A little sunflower
Extra virgin olive oil

DIRECTIONS
Cut the leeks into very thin
Open washers (with hands) very well add the butter and oil.
Cook over medium heat with a lid until the leeks are very soft.
Add broth, salt and pepper and cook for about 30 minutes

For the paste
Chop garlic and rosemary in the robot alone for a few minutes and then add the Lardo di Colonnata into small pieces and reduce to a pulp.
If you have time you can try using a marble mortar.

For cookies
Draw circles of dough, fill the center with the cinnamon and fold the disc in half (half-moon)
Seal the edges well (cinnamon should not come out)
With a scissors cut in half the half moon.
Arrange on a baking cookies (with greaseproof paper) slightly anoint them with oil and add the sunflower seeds.
If you prepare with the puff pastry brush with a little egg yolk (not oil). Bake at 350 degrees for 20 minutes (when I see a golden surface)

Serve the soup piping hot with a tablespoon of paté, Parmesan cheese and a biscuit with cinnamon.
FOOD HISTORICAL TRADITION of ITALY
http://www.lardodicolonnata.org/lastoria.html
http://en.wikipedia.org/wiki/Lardo
http://www.slowfoodfoundation.org/ita/presidi/dettaglio.lasso?cod=25
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Cold salad of lamb with mint sauce

2010-11-05T01:45:00.000-07:00

DIFFICULTY: Medium
TIME PREPARATION: For the marinade 3 hours, 2 hours for cooling
TIME COOK: 45 Minutes
EQUIPMENT: Glass or ceramic bowl (for marinating the lamb), Knife (slicer or very sharp), chopping board, baking tray, aluminum foil, plastic wrap, and a glass blender (for sauce)
CATEGORY: MAIN DISH or APPETIZER

INGREDIENTS x 6/8 person
Part of a leg or shoulder of lamb boned 600 gr / / 1.35 lbs
Bone of small parts or scrap to make broth
For the marinade
Half a bottle of white wine
Half a cup of white vinegar
3 tablespoons extra virgin olive oil
The desired aromatic herbs such as mint, rosemary, thyme, oregano
The desired spices: pepper, cloves, cinnamon sticks, juniper berries, salt

For cooking
4 tablespoons butter

For the sauce
20 fresh mint leaves
a pinch of salt
½ cup extra virgin olive oil
lemon skin
If you like garlic

DIRECTIONS
Place all the ingredients for the marinade in glass or ceramic bowl. Add the lamb and leave to marinate for about 3 hours in a cool
Wrap the lamb in foil and add butter
Bake for about 45 minutes in the oven to 356 degrees.

Take the marinade add the lamb bones and cook (medium heat) for about 40 minutes. If it evaporates too add some 'water
Turn off the heat and strain through a sieve

As soon as the lamb is cooked open the paper and let cool.
Wrap the lamb in plastic wrap and try to compact it as much as possible. Wrap again in aluminum and put it in the refrigerator for at least 2 hours

For the mint sauce, blend all ingredients together and season with salt

When it's time to serve, heat the sauce to the lamb.
Cut the lamb with the slicer or a very sharp knife. the slices should be very thin (like a ham)
Put hot sauce on a plate (3 / 4 tablespoons per person). Add salad and stacked with slices of lamb. Season with 1 or 2 tablespoons mint sauce and if you like Balsamic
SUGGESTION MENÙ VINE

Artichoke and Leek soup with .... Molecular egg

2010-11-03T01:59:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 15 Minutes
TIME COOK: 30 Minutes
EQUIPMENT: knife, a chopping board, a pot
CATEGORY: SOUP, VEGETABLE

INGREDIENTS x 4 person
1 large leek
2 / 3 artichokes (per person)
2 tablespoons extra virgin olive oil (www.gigliobiancousa.com)
Parmigiano
Vegetable broth (2 cups per person)
DIRECTIONS
Clean the artichokes well (leaving only the heart)
Cut into slices rather large (about 6 pieces)
Steam 4 / 5 minutes

Meanwhile, cut the leeks into very thin
Add the artichokes and cook the leek in the oil for about 7 / 8 minutes (to taste with salt and pepper)
Add broth and cook for about 30 minutes
Let stand for 30 minutes before serving

The egg ..... ... remains a mystery!
Come taste with us in Florence, or when we are in America!
SUGGESTION MENÙ VINE

Duck breast with figs and dates

2010-11-02T01:35:00.000-07:00

DIFFICULTY: Easy/ Medium
TIME PREPARATION: 15/20 Minutes
TIME COOK: 10 Minutes
EQUIPMENT: pot for steaming, knife, chopping board, 2 non steak pan
CATEGORY: MAIN DISH, SECOND DISH

INGREDIENTS x person
3 slices of duck breast without skin
1 tablespoon butter
Half a glass of sweet wine no sparkley (every 2 people)
Flour, cornstarch
2 dried figs
2 / 3 dates
a bit of vegetable broth (or hot water)
Salt and pepper

The vegetables accompanying
3 Asparagus
2 white onion
Salt

DIRECTIONS
Clean the green onions and cut them in half
Clean the asparagus
Steam for about 5 / 7 minutes
Heat a nonstick pan and grill the vegetables (regular salt)

Making small incisions lateral to the slices of duck breast (do not need to curl the meat during cooking)
Melt the butter over high heat
Flour the slices of duck breast with cornstarch
Cook in butter, the duck breast (both sides should be golden brown)
Add the wine and adjust salt and pepper
Cut the figs and dates coarsely and add the duck
To evaporate the wine and add a little broth
Thicken the sauce

Arrange the meat with the sauce on the plate of fruit, vegetables and decorate with overlay poppy seeds
SUGGESTION MENÙ VINE

NEW CREATIVE CUISINE.......AIR TO LIME?

2010-10-31T12:34:00.000-07:00

NEW CREATIVE CUISINE ... Find a Soufli parmesan and up to here is fine ... but what's above the rocket, fresh anise, balsamic excellent, and the AIR .... a LIME! but what is the "AIR TO LIME?" is my new obsession. I got fascinated by this new style of molecular and now ..... eat it!

NEW CREATIVE CUISINE! Ravioli with two flavors. Pasta .... no pasta ....

2010-10-28T05:32:00.000-07:00

NEW CREATIVE CUISINE! once again present to what apparently is a simple ravioli (with two different layers with two different fillings). In fact, the pasta is made is very different ... .... thin delicate. The mouth feel just the flavor of the fillings that gradually overlap and melt in your mouth .... spectacular!

NEW CREATIVE CUISINE! Raw egg, but cooked. Egg cooked, but raw .... or maybe not even an egg!

2010-10-27T07:50:00.000-07:00

NEW CREATIVE CUISINE! this is a new session that will begin to explain. The new creative cuisine consists of a set of traditional dishes but made with innovative techniques. Exploit chemical reactions and ingredients (natural), brings together properly, turn the raw materials with incredible results. For the time will not write recipes. Just put pictures to whet your curiosity!
Raw egg, but cooked. Egg cooked, but raw .... or maybe not even an egg!
Surely it is accompanied by arugula with pepper and fresh dill. The note of dense Balsamic is spectacular!

LIST OF ITALIAN CHEESES... LETTER O...like

2010-10-26T09:51:00.000-07:00

Ormea (cheese)
Ortler (cheese)
Ostrica di montagna – Piedmont; one of the Mortaràt specialities of the area of Biella
Ossolano d'Alpe - A Cows milk cheese made in Piedmont.

Ravioli in spinach green pasta, stuffed with pumpkin and ricotta

2010-10-26T01:39:00.000-07:00

DIFFICULTY: Medium
TIME PREPARATION: 45 minutes for stuffed, 45 Minutes for pasta (exluding the time for steam the spinach)
EQUIPMENT: pot for steaming, baking sheet pan, bowl, fork, knife, chopping board, a machine for making pasta
CATEGORY: MAIN DISH, FIRST, PASTA, VEGETARIAN

INGREDIENTS x 4 person
For Pasta
300 grams of wheat flour 00
3 eggs
1 / 2 teaspoon salt
100 g / / 0.22 pounds of spinach and very well drained
For the filling
300 gr / / 0.44 pounds of pumpkin
50 gr / / 0.10 to 0.15 pounds of grated Parmesan cheese
120 gr / / 0.25 pounds of fresh ricotta
1 egg
1 tablespoon extra virgin olive oil
Salt and pepper
To dress these ravioli melted butter, Parmesan and a few flowers if you like pumpkin (slightly "faded" with a tablespoon of oil for a few minutes)
DIRECTIONS fr make a GREEN PASTA
P.S: attention: the pasta with the spinach is much more humid than the traditional pasta. You should add, of course, flour.
When the pass with the machine to make pasta, be very cautious.
1) Sift the flour on work surface, add eggs, spinach and salt in the center.
2) Beat the ingredients with a fork in the hole. Then stir in some flour from the inner edge. dough: Mix flour, egg and the spinach
3) With a circular motion incorporating more and more flour from the edge until the center has formed a thick paste.
4) Use both hands to distribute the flour evenly over the edge of the dough by working from the outside. Continue making sure that nothing comes out.
5) First push the flour under the dough and then incorporate it thoroughly with your hands.
6) If this proves difficult (because the spinach are too wet), add the flour and pressing with both thumbs. work dough
7) Fold the dough remaining flour and stir vigorously using both hands.
8) Only time will start kneading. Pull the dough with the palm of your hand, fold it and shoot it. dough rest
9) Form the dough is smooth and compact with a ball and wrap in a sheet of plastic wrap. Let it rest in a cool place for about a half hour.
10) Pull the strips of dough passing them several times in the machine and the rollers closer and closer until the desired thickness.
Direction for filling
Cut the pumpkin into irregular cubes (remove the skin), add oil and salt
Bake in oven (200 ° / / FR 390) for about 20-25 minutes (or at least until it is well cooked)
Remove from oven and allow to cool
Mash the squash with a fork, reducing it to a thick paste but irregular
Add the Parmesan cheese, egg, salt and pepper.
Now proceed with the preparation of ravioli, as always, see recipe ravioli (http://chefvary.blogspot.com/2010/10/fresh-ravioli-with-asparagus.html)
SUGGESTION MENÙ VINE

LIST OF ITALIAN CHEESES... LETTER N...like NOSTRANO di MALGA

2010-10-25T09:47:00.000-07:00

NOSTRANO di MALGA

Nevegal
Nis
Nisso
Nostrano (local produce)
- Nostrana di malga
- Nostrano d'Alpe
- Nostrano de casèl
- Nostrano del Primiero (see Nostrano della Val di Fassa) – Trentino
- Nostrano di Costalta
- Nostrano di Latteria
- Nostrano di malga Trentino
- Nostrano Fiavé
- Nostrano grasso
- Nostrano misto capra
- Nostrano prealpino
- Nostrano semigrasso
- Nostrano della Val di Fassa – Trentino
- Nostrano Valchiese

LIST OF ITALIAN CHEESES... LETTER M...like MOZZARELLA

2010-10-24T09:43:00.000-07:00

MOZZARELLA

Macagn – Piedmont; a mountain cows’ milk cheese made in the province of Vercelli in the areas of Biella and the Valsesia.
Maccagno (cheese)
Madonie Provola – Sicily; a stretched curd cows’ milk cheese made in the mountains of Madonie in the province of Palermo.
Magnocca
Maioc-Magnocca
Maiorchino
Maiorchino di Novara di Sicilia
Malga altopina o dei Sette Comuni
Malga bellunese
Malga Fane
Malga o Ugovizza
Malga Stagionato nelle Vinacce
Malga Stelvio
Manteca (cheese)
Marzolina
Marzolino del Chianti - Toscana
Marzolino di Lucardo
Mascarpin de la Calza
Mascarpa
Mascarpone
Mascarpone di bufala
Mascarpone di Bufala di Battipaglia – Campania
Mascarpone torta (Mascarpone layered with basil and pine kernels )
Mastela
Mattone or Zeigel
Mattonella al rosmarino
Matusc
Mezzapasta
Misto capra
Misto capra di Malga
Misto pecora fresco dei Berici
Moesin di Fregona
Mollana della Val Borbera
Moncenisio (see Murianengo)
Montagna (cheese)
Montanello (Caciotta dolce)
Montasio DOP – Friuli‑Venezia Giulia, Veneto
Monte Baldo e Monte Baldo primo fiore
Monte delle Dolomiti
Monte Veronese DOP – Veneto
Montébore – Piedmont; a cheese made from mixed cows’ and sheep’s milk in the south-east of the (province of Alessandria) close to the Ligurian border, particularly in the area of Mongiardino Ligure.^[54]^,^[29]^[55]
Montegranero
Morello (cheese)
Morlâc
Morlacco, or Morlacco di Grappa, from the area of Monte Grappa in the Veneto
Mortrett (Murtret)
Mortaràt – Piedmont; a class of cheeses from the area of Biella in which the curds are coated with natural flavourings such as alpine herbs, spices, walnuts, maize flour. Examples include Ostrica di montagna, Ciambella all'Aglio, Maccagnetta alle erbe, Maccagnetta alle noci, Mattonella al rosmarino,
- Mortaràt Ciambella aromatica
Motelì
Motta
Mottolina (historical name for Bettelmatt
Mozzarella
Mozzarella di Bufala Campana DOP – Campania, Lazio
Murazzano DOP – Piedmont
Murianengo – Piedmont; also known as Moncenisio this is Gorgonzola-like cows’ milk cheese from the province of Turin.
Murtarat
Musulupu

Mozzarella di Bufala with Friselle and cherry tomatoes (http://it.wikipedia.org/wiki/Frisella)

2010-10-24T01:35:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 10 minutes
TIME COOK:
EQUIPMENT: Knife, chopping board, bowl
CATEGORY: MAIN DISH, APPETIZER

INGREDIENTS x person
4 / 5 cherry tomatoes per person
2 slices of buffalo mozzarella
Half frisella per person
Fresh chives (to taste)
Black salt (maybe another salt)
Extra Virgin Olive Oil (www.gigliobiancousa.com)
DIRECTIONS
Dip the "friselle" in cold water for 1 minute
Place on a plate
Cut the tomatoes in half, season with salt and add the chives and oil
sprinkle with frisella modorini and place the slices of buffalo mozzarella
Add a little oil
HISTORY OF PRODUCT Simple translation done by me. Taken from Wikipedia (see link in title)
Before the war, the frisella of wheat flour was reserved for only wealthy tables and a few other celebrations. The poorer sections of the population consumed friselle of barley flour and mixtures of barley and wheat.
The frisella can be stored for a long time and this made it a viable alternative to bread, in the periods in which the flour was more scarce. In Puglia is also known as the bread of the Crusaders as they favored the catering and travel of the Christian troops.
In the past they used to bathe in Puglia friselle directly in sea water, and consume only seasoned with fresh tomato, pressed to release the juice.
The shape is not the result of a research design or chance, it responds to specific needs of transport and storage. Friselle were strung on a cord whose ends were knotted to form a necklace, it was easy to hang for easy and convenient transport and dry storage. The bread was a high frisella travel, hence the use of soak in sea water by fishermen, who used it as background for the fish soup or mussels, food during the regular fishing trips that lasted several days .

In the tradition of Salento, in common with other traditions, they proceeded to the bakery on a regular basis, often in the roomy wood-fired ovens common or public. The intervals from the bakery could be twice a week to more than quarterly, so the quantity of flour of one or more family members, could give substance to a mixture of 100-200 kg. In baking a small proportion (20%) had a piece of soft bread to be consumed in the first few days, usually by cutting into slices. Many are variations of fresh bread dough often associated with the presence of black olives, pumpkin, onion, etc.. or special processing (taralli, Pirie, etc..) for direct consumption without special seasonings added. The largest share of bread dough, however, was reserved for the production of friselle a longer shelf life than bread wheat, allowing intervals of bread more. At home the friselle were kept in large jars of clay (or districts capasoni). The Frisell, therefore, was not a pastry but wanted a basic foodstuff, often in contexts where the consumption of fresh bread was impossible or inappropriate. Salento in the tradition of baking "dry" is still preserved in a few small towns and families, often associated with growing their own wheat. Currently frisella and bakery business in various sizes and sold in packages wrapped in supermarkets throughout Italy.
In Bari and the surrounding friselle are often prepared at home while being sold in stores: soaked in oil, water, tomato sauce and a dash of wine and then topped with artichokes and lampascioni are welcomed by a gourmet dish. This culinary specialties, also served in fine restaurants, is defined in the dialect of Bari with the word in Italian that ciallèdde wafer becomes, of course not to be confused with the omomima pasta cookies and ice cream cones.

SUGGESTION MENÙ VINE

LIST OF ITALIAN CHEESES... LETTER H ...I...L...

2010-10-23T09:33:00.000-07:00

HOCH ITALICO LATTERIA
Hoch Pustertaler – South Tyrol; a cow’s milk cheese, also known as formaggio Alta Pusteria, made in the communes of Toblach and Niederdorf.

I)

Ircano – Sardinia; a cheese made from goats’ milk in the communes of San Nicolò Gerrei, Tertenia and Guspini.
Italico – Lombardy; a cows’ milk cheese made particularly in the provinces of Lodi and Pavia. A synonym for Bel Paese.

Arugula pesto (pasta with...)

2010-10-23T01:27:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 10 minutes
TIME COOK:
EQUIPMENT: Hand mixer, tall glass (suitable for blending), knife
CATEGORY: SAUCE for PASTA, VEGETARIAN

INGREDIENTS x 4 person
200 gr / / 0,45 pounds of fresh arugula
2 tablespoons pine nuts (you can use more or less. It depends on your taste)
4 nuts clean (you can use more or less. It depends on your taste)
A clove of fresh garlic clean ((you can use more or less. It depends on your taste)
Extra Virgin Olive Oil (to taste) (www.gigliobiancousa.com)
4 / 5 tablespoons of grated Parmesan or Pecorino cheese (optional)
Salt and pepper
DIRECTIONS
Place all ingredients in the glass and slowly add the oil, whisking. When the sauce is reduced to thick sauce will be perfect.
You can add the cheese a second time (is it better to keep in the refrigerator).
If you put the glass and the blade or the bottom of the blender in the freezer pesto is better. (This is because the rocket or basil will not have time to warm up, preserving their freshness.) If you do not have time patience!
SUGGESTION MENÙ VINE

LIST OF ITALIAN CHEESES... LETTER G...like GRANA PADANO

2010-10-22T09:30:00.000-07:00

GRANA PADANO

Garda Tremosine
Giglio Sardo
Giuncata
Gioda
Gioddu
Giuncà
Gorgonzola DOP – Lombardy, Piedmont
Gran cacio di Morolo
Grana (a class of hard, mature cheeses)
Grana Padano DOP – Lombardy, Piedmont, Trentino, Veneto, Emilia‑Romagna
Grana Trentino – Trentino^[13]
Grande Vecchio di Montefollonico
Granone Lodigiano
Grasso d'Alpe
Graukase
Graukäse della Valle Aurina – South Tyrol^[13]
Gresal – Veneto; the name used in Sedico for Pressato.^[44]
Guttus

Veal fillet with red pepper and orange. Flan with eggplant, porcini mushrooms and focaccia

2010-10-22T09:15:00.000-07:00

DIFFICULTY: Medium
TIME PREPARATION: for Veal fillet 7 min// for Flan with Eggplats 15 min
TIME COOK: 10 min (for Veal fillet)// 15/20 min Flan with Eggplats
EQUIPMENT: For the fillet: a non-stick pan, a knife, a chopping board, a pot (to support the fillets from flour), 1 potato peeler (for orange peel)
For the flan: 1 frying pan, a knife, a cutting board, paper or silicone molds
CATEGORY: MAIN DISH

INGREDIENTS x 4 person
For the cake (see recipe focaccia)
1 slice of veal fillet (3 cm thick enough / / 1.20 inches) per person
1 cup orange juice
Some slices of orange skin (try to get one organic)
2 tablespoons red pepper (fresh or pickled)
A bit of cornstarch (used for dusting the fillets)
Aalf-cup of Cognac, Barndy or a glass of sweet wine (not sparkling)
Salt
Tablespoon butter

For the eggplant flan
A long narrow eggplants (medium size)
4 / 5 tablespoons grated Parmigiano
2 cherry tomatoes per person
Salt
Extra virgin olive oil (www.gigliobiancousa.com)
DIRECTIONS
Preparation of veal fillet
Melt the butter in a non-stick pan
Meanwhile flour the fillets with cornstarch (not too much).
Beware of side cuts you to the slices of Veal fille (so you do not curl during cooking)
Arrange the fillets in the pan, add the red pepper and a little salt
Do well browned on both sides
Add the wine (or brandy) and evaporated
Add the orange juice, thicken the sauce
Add the orange peel
Version 1) Cut the orange peel very thin (a la julienne), dip in boiling water for 3 minutes. Repeat 2 times and change water.

Prepare the eggplant flan
Cut the eggplant into slices (so that they are round. So the small section) very thin (half an inch / / 0.19 inches)
Heat over medium-high heat a non-stick frying pan
Arrange the eggplant slices and salt. Grilling (do not burn!) On both sides
Meanwhile cut the tomatoes into very thin slices
Remove the eggplant from the pan and arrange on a plate
Make silicone molds or non-stick paper
Have either a slice of eggplant a little Parmesan, a slice of tomato and a dash of oil.
Bake for 15-20 minutes at medium temperature (180 ° / / to 356.)
SUGGESTION MENÙ VINE

LIST OF ITALIAN CHEESES... LETTER F...like FIORE SARDO

2010-10-21T09:27:00.000-07:00

FIORE SARDO DOP

Falagnone
Farci-Provola
Fatulì
Fallone di Gravina
Felciata di Calabria
Fior di campo
Fior di latte
Fior di latte laziale
Fior di Monte
Fiordivalle
Fiore Sardo DOP – Sardinia
Fiore Sicano
Fiorone della Valsassina
Fiurì
Fiurit
Flors
Fodòm
Fontal – Trentino
- Fontal Fiavè – Trentino
Fontina DOP – Val d’Aosta
Formadi salat (also known as formaggio salato, and related to Asìno )
Formaggella del Bec
Formaggella del Luinese
Formaggella dell'Adamello
Formaggella della Val Brembana
Formaggella della Val Camonica
Formaggela della di Sabbia
Formaggella della Val di Scalve
Formaggella della Val Seriana
Formaggella della Val Trompia
Formaggella di caglio
Formaggella Tremosine
Formaggella uso monte
Formaggella Valcavallina
Formaggetta della Valle Argentina
Formaggetta di Bonassola
Formaggetta di mucca
Formaggetta Savonese
Formaggina
Formaggio (cheese)
- Formaggio a crosta rossa
- formaggio Alta Pusteria (see Hoch Pustertaler)
- Formaggio caprino del Cilento
- Formaggio Caprino della Limina
- Formaggio coi vermi
- Formaggio Caprino d'alpeggio
- Formaggio da spalmare
- Formaggio dei Zaccuni
- Formaggio d'alpeggio di Triora
- Formaggio d'alpe
- Formaggio del Cit
- Formaggio del Gleno
- Formaggio del fieno
- Formaggio di capra
- Formaggio di capra a pasta molle – Val d’Aosta; goats’ milk
- Formaggio di capra di Calabria
- Formaggio di "caso"
- Formaggio di colostro ovino
- Formaggio di fossa – Emilia-Romagna, Marche
- Formaggio di Menconico
- Formaggio di Montagna
- Formaggio di pecora o capra a pasta pressata – Val d’Aosta; sheep’s and/or goats’ milk
- Formaggio in crema
- Formaggio salato (synonym for Formadi salat)
- Formaggio Saltarello
- Formaggio di S. Stefano di Quisquina
- Formaggio semigrasso d'Alpe
- Formaggio Val Seriana
- Formaggiola caprina
- Formaggiu ri capra
Formai de Livign
Formai de Mut
Formai de Mut dell'Alta Valle Brembana DOP – Lombardy
Formaio embriago – Veneto^[13]
Furmaggitt di Montevecchia
Furmaggiu du quagliu
Furmai del sieur Mario
Formadi Frant
Formella del Friuli
Frachet
Fresa (cheese)
Frico Balacia
Frue

LIST OF ITALIAN CHEESES... LETTER E...like ERBORINATO

2010-10-20T09:22:00.000-07:00

ERBORINATO d'ARTAVAGGIO ESCARUN ERICINO

LIST OF ITALIAN CHEESES... LETTER D...like DOLCEZZA dell'ALTIPIANO

2010-10-19T09:19:00.000-07:00

DOLCEZZA DELL'ALTIPIANO d'ASIAGO

Degli Albanesi
Del Colle
Delizia del Colle
Dobbiaco (cheese) – South Tyrol^[13]
Dolce Isola Misto
Dolcelatte (a cheese related to Gorgonzola made for the export market)
Dolce sardo
Dolcezza d'Asiago
Dolomiti – Trentino^[13]

LIST OF ITALIAN CHEESES... LETTER C...like CACIOCAVALLO

2010-10-18T09:13:00.000-07:00

CACIOCAVALLO.....

Cachat
Cacio di Fossa - A hard, sharp sheep's milk cheese, not unlike Pecorino
Cacio figurato
Cacio Magno
Cacio marcetto – Abruzzo
Caciocavallo
Caciocavallo di bufala (of Campania and, in both smoked and un-smoked varieties, from Lazio )
Caciocavallo Ragusano – Sicily; former name for the cheese now officially listed as Ragusano DOP.
Caciocavallo Silano DOP – Calabria, Basilicata, Campania, Molise and Puglia
Cacioforte
Cacioreale
Cacioricotta
- Cacioricotta di bufala
- Cacioricotta Lucano – Puglia, Campania and especially Basilicata.
Caciotta
- Caciotta Amiatina
- Caciotta della Lunigiana
- Caciotta misto pecora
- Caciotta degli Elimi
- Caciotta dei monti della Laga
- Caciotta della sabina
- Caciotta di Asiago
- Caciotta di Brugnato
- Caciotta di Capra
- Caciotta di latte caprino
- Caciotta di pecora
- Caciotta genuina Romana
- Caciotta mista della Tuscia
- Caciotta di bufala
  - Caciotta di bufala Pontina
- Caciotta Sarda
- Caciotta Senese
- Caciotta Toscana
Caciottina Di Bufala ^[39]
- Caciottina Di Bufala Di Amaseno
- Caciottina Di Bufala Di Amaseno Aromatizzata)
- Casciotta di Urbino
Cadolet di capra
Calcagno
Callu de cabreddu
Canestrato
Canestrato di Moliterno Stagionato in Fondaco, a hard mixed sheep’s and goats’ milk cheese from Puglia. It is matured for at least 60 days and may be eaten at table or grated. A application for PGI status was submitted on 20 August 2005.
Canestrato Pugliese Puglia; a PDO cheese made in the Province of Foggia
Canestrato Trentino
Cansiglio
Capridor
Caprino (goats’ cheese)
- Caprino al pepe di Bagnolo
- Caprino da grattugia
- Caprino dell'Aspromonte
- Caprino degli Alburni
- Caprino della Limina
- Caprino della Val Brevenna
- Caprino della Val Vigezzo
- Caprino di Baceno
- Caprino di Cavalese
- Caprino di Demonte
- Caprino di malga delle Alpi Marittime
- Caprino di Montefalcone del Sannio
- Caprino di Rimella
- Caprino Francese
- Caprino fresco
- Caprino fresco veneto
- Caprino lattico Piemontese
- Caprino lombardo
- Caprino Ossolano
- Caprino presamico Piemontese
- Caprino stagionato
- Caprino Trentino
- Caprino vaccino
- Caprino Valle
- Caprino Valsesiano
Carnia
Casale de Elva – Cuneo; a cheese made in the Commune of Elva (CN), in the upper Val Maira which may be sold fresh or aged. In the latter case it resembles Castelmagno. Alternative names include Toma di Elva, Caso di Elva and Tumo de Caso)
Casalina
Casareccio di Gorreto
Casàt Gardesano
Casatella Romagnola
Casatella Trevigiana
Casatta nostrana di Corteno Golgi
Casciotta di Urbino DOP – Marche
Casel Bellunese
Casera Crotto
Casera uso monte
Casieddu di Moliterno – Basilicata
Casizolu
Casizolu di pecora
Caso conzato
Caso di Elva (synonym for Casale de Elva)
Caso peruto
Casolet
Casolet della Val di Sole – Lombardy
Casoretta
Castel Ariund, a strongly flavoured cows milk cheese fromEntracque in the Maritime Alps of the Province of Cuneo, often eaten with the local honey.
Castelmagno DOP – Piedmont
Castelrosso
Casu axedu o Frue
Casu cundhídu (see Casu marzu)
Casu marzu
Casu modde (see Casu marzu)
Casu spiattatu
Casu de cabreddu
Casu Friscu (Formaggio fresco from Sardinia)
Casu spiattatu
Cavrin (Cevrin) di Coazze (goat cheese) – Piedmont
Cesio
Cherz – Veneto; a name used in Livinallongo del Col di Lana for Pressato.
Cingherlino (Zincarlin)
Cofanetto
Comelico (cheese)
Conciato Romano
Contrin
Costa d’Oro
Crava
Crema del Friuli
Crescenza
Crucolo — Trentino; cow's milk
Crutin
Cuc
Cuincir
Cuor di Valle
Cusiè

LIST OF ITALIAN CHEESES... LETTER B...like BURRATA

2010-10-17T08:56:00.000-07:00

BURRATA ....

Bagòs (synonym for Bagòss)
Bagoss (synonym for Bagòss)
Bagòss – from Lombardy; a grana coloured with saffron from the Commune of Bagolino.
Bagòss di Bagolino (synonym for Bagòss)
Bastardo del Grappa – from Veneto; a cheese traditionally made with mixed milks, hence ‘bastardo’, in the area of Monte Grappa.
Bauernkäse – South Tyrol; a cheese made from pasturised, semi-skimmed cow’s milk around Meran and Vinschgau.
Bebé di Sorrento- Campania; a cow’s milk cheese produced in a similar manner to Caciocavallo sorrentino in the Sorrentine Peninsula in the Province of Naples,
Beddo – Piedmont; a soft, compact, white-bodied cheese made from cow’s milk in the lower Cervo valley (Commune of Pralungo and the Oropa valley in the Comune of Biella.
Begiunn Piedmont; a creamy-granular ricotta made in summer in the alpine pastures of Sauze d’Oulx and San Sicario (Commune of Cesana Torinese) in the upper Val di Susa, and also in Bardonecchia (Province of Turin)
Bel Paese
Bela Badia – South Tyrol; a soft cow’s milk cheese, or recent introduction, made in the commune of Bruneck with milk from the mountain farmsteads of the Val Pusteria.
Bella Lodi – Lombardia; typical Italian hard cheese from Lodi, "Granone" lodigiano]].
Belicino – Sicily; a fresh sheep’s mik cheese from the Belice valley, containing stoned olives of the type Oliva da Tavola Nocellara del Belice.The cheese, whose origins are post-World Two, is made within the communal territories of Calatafimi, Castelvetrano, Poggioreale, Salaparuta, Campobello di Mazara, Gibellina, Santa Ninfa, Petrosino and Salemi.
Belmonte
Bettelmatt – Piedmont
Bergkäse
Bernardo
Biancospino
Bocconcini
Bocconcini alla panna di bufala (see Bocconcini)
Bianco verde – Trentino; a cows’ milk cheese from Rovereto.
Bitto DOP – Lombardy
Bitto Valtellina (synonym for Bitto)
Bonassai
Boscatella di Fiavè – Trentino; a recently developed soft cheese made in Fiavè.
Boschetto al Tartufo (a cheese incorporating pieces of white truffle
Bormino
Boves
Bra (cheese) DOP – Piedmont. Made in three varieties:
- Bra d'alpeggio
- Bra duro
Branzi – Lombardy, a similar cheese to Formai del Mut
Brebidor – Sardinia; a soft sheep’s milk cheese.
Brebiblu – Sardinia; a modern, soft, ‘blue’ (really green) sheep’s milk cheese inoculated with Penicillium roqueforti, made by Argiolas Formaggi in Dolianova (Province of Cagliari).
Brocciu (see Brotzu )
Bros (see Brös)
Brös
Bross (see Brös)
Brossa – Val d’Aosta; cows’ milk
Brotzu ^[34]
Brus (see Brös)
Brus da latte
Brus da ricotta
Bruss (see Brös)
Bruss delle Langhe (see Brös)
Bruss di Castelmagno
Bruss di Frabosa
Bruz d'Murazzan
Bruz d'Murazzanivan
Bruzzu
Burrata (a kind of mozzarella, stuffed with a mixture of mozzarella and cream)
Burrata delle Murge – Puglia; a Burrata produced since the early twentieth century in Andria (BA) and Martina Franca.
- Burrata di bufala (made from the milk of water buffalo)
Burrell'
Burrino
Burrino e burrata di bufala (water buffalo’s milk cheeses from Campania)
Busche
Butirro
Butterkäse (Lagundo) (see Algunder Butterkäse)

Tiramisu with strawberries and alchermes

2010-10-17T06:51:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 15 min
TIME COOK:
EQUIPMENT: 2 bowls, electric whisk, a spoon, a cup, Mixer, glass mixer
CATEGORY: DESSERT

INGREDIENTS x 4 person
3 eggs
3 tablespoons sugar
8 biscuits (Savoy biscuits, or not very sweet)
Half a glass of Alchermes (http://en.wikipedia.org/wiki/Alchermes)
1 cup strawberries
a pinch of salt
250 grams (0.55 pounds) of Mascarpone (http://en.wikipedia.org/wiki/Mascarpone) or fresh white cheese
DIRECTIONS
Separate the yolks from the album
Put them in two different bowls
Add a pinch of salt to egg whites with electric mixer to provide a "whip." Continue until the egg whites have not attained a very compact texture (theoretically you should be able to invert the bowl without falling into the egg whites)
In another bowl add the egg yolks and sugar. Working with electric mixer until creamy compact.
Add the mascarpone and continue to work with the electric mixer for a few minutes.
Add the egg and mix very gently with a spoon from the bottom-up.
You will get a frothy cream and compact
Blend with the mixer strawberries washed
Alternate layers of strawberries and cream and the biscuit moistened with Alchermes
Refrigerate for a couple of hours

SUGGESTION MENÙ VINE

ITALIAN CHEESES (From A to Z) . START WITH A

2010-10-16T07:28:00.000-07:00

Abbamare – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep’s milk.
Accasciato - A (usually mixed)Sheep and Cows milk cheese from Tuscany
Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio (province of Cuneo).
Acidino (or Formaggio Acidino) – Veneto; a goats’ milk cheese
Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana (Province of Bergamo)
Ainuzzi – Sicily; a cows’ milk cheese made in Cammarata and San Giovanni Gemini (Province of Agrigento).
Algunder Bauernkäse Halbfett (Italian formaggio contadino semigrasso di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol.
Algunder Butterkäse (Italian formaggio di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol.
Algunder Ziegenkäse (Italian formaggio di capra di Lagundo) – South Tyrol; a goats’ milk cheese from Burggrafenamt (Italian Burgraviato)
Almkäse – South Tyrol
Alpkäse – South Tyrol
Amatriciano - Lazio around Amatrice and Leonessa
Ambra di Talamello – Marche
Animaletti di Provola – Calabria
Aostano – Val d’Aosta; cows’ milk.
Aostino – Val d’Aosta; cows’ milk.
Aschbacher Magerkäse (Italian formaggio Aschbach magro) – South Tyrol, from Burggrafenamt (Italian Burgraviato),.
Asiago DOP – Veneto, Trentino
- Asiago d'allevo (see Asiago)
- Asiago pressato (see Asiago)
Asìno – Friuli Venezia Giulia; a curious cheese, although not made from ass’s milk

Flan of asparagus with quail eggs bread stick with bacon

2010-10-16T06:25:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 15 min
TIME COOK: 20 min
EQUIPMENT: A pot for steaming, 2 non-stick pans, a silicone mold (or paper or aluminum), Mixer, knife, bowl, fork and spoon, a pair of scissors to open the quail eggs, baking sheet
CATEGORY: MAIN DISH, APPETIZER, VEGETARIAN

INGREDIENTS x 4 person
12 medium to large asparagus
4 tablespoons fresh ricotta cheese (or fresh white cheese)
1 egg
4 / 5 tablespoons grated Parmesan cheese (more cheese flavor can also be fine)
4 quail eggs
4 teaspoons butter
Chive
Salt and pepper

For the breadsticks:
a box of puff pastry
4 slices of bacon
a pinch of poppy seeds

DIRECTIONS
Steamed asparagus (7 / 8 minutes in the microwave at maximum temperature)
Melt 2 teaspoons butter in a frying pan and cook the asparagus for a few minutes
With a mixer blend the asparagus
Mix the pureed asparagus with ricotta, grated cheese, egg and salt and pepper
Fill the molds and bake in oven at medium temperature (180 ° / / 350 F) for about 20 minutes
Remove from oven and cool to do before you turn them
Arrange on a plate
Melt the remaining butter, open the quail eggs with the special scissors and cook until the egg white will not be solidified
Place the egg on top of the pie with a little 'butter

To prepare the bread stick
Cut the pastry into strips about 2 / 3 cm (1 inch)
Wrap a slice of bacon with a strip of puff pastry
Arrange on a baking sheet and sprinkle with poppy seeds
Cook at medium temperature (180 ° / / 350 F) until the puff pastry is golden brown
SUGGESTION MENÙ VINE

Light Chicken Salad ...

2010-10-13T09:51:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK: 7 min
EQUIPMENT:2 non-stick pans, knife, chopping board
CATEGORY: MAIN DISH

INGREDIENTS x person
1 slice of chicken breast
4 / 5 mushrooms (of your choice. Champignon Mushrooms ...)
Rocket
Cherry tomatoes (4 / 5)
Soy sprouts
Chive
Extra Virgin Olive Oil (www.gigliobiancousa.com COLLECTION of OIL)
Balsamic vinegar (if you like) (www.gigliobiancousa.com COLLECTION of BALSAMIC)
Aromatic Herbal Salt (www.gigliobiancousa.com COLLECTION of SALT)
Salt mushroom (www.gigliobiancousa.com COLLECTION of SALT)
DIRECTIONS
Warm up a nonstick pan over high heat and lay the mushrooms have been cleaned and chopped (do not cut the mushrooms into very thin slices)
Grill the mushrooms until they are golden brown.
Turn off the heat and add the "salt mushrooms"
Cut the chicken breast strips and grill (add a little salt with aromatic herbs)
Clean arugula and add chopped tomatoes, soy sprouts, chicken and mushrooms, chives, a spoonful of extra virgin olive oil and a splash of balsamic vinegar
SUGGESTION MENÙ VINE

Fresh ravioli with asparagus

2010-10-13T07:58:00.000-07:00

DIFFICULTY: Medium
TIME PREPARATION: 30 min
TIME COOK: 15 min
EQUIPMENT: To see the fresh pasta recipe
Steam pot, frying pan, a bowl, a spoon, a fork
CATEGORY: MAIN DISH, FIRST DISH, PASTA

INGREDIENTS For four people
16/20 asparagus
250 g fresh ricotta (if you do not have available fresh ricotta, you can replace with fresh white cheese light enough)
100 grams of grated Parmesan
a pinch of nutmeg
a pinch of salt
a generous teaspoon of butter per person
pepper if you like

DIRECTIONS
Cook the asparagus to steam for about 7 / 8 minutes (depending on size)
Cut the tips and set aside
Click season the asparagus with a tablespoon of olive oil and salt (about 5 / 6 minutes)
Blend with a mixer asparagus
If you want to can pass the mixture through a sieve to make it more fluid (like me also with some fiber!).
Add the ricotta, Parmesan, nutmeg and egg. Mix well.

Cut pasta sheets into squares of about 15 cm.
Place the center a tablespoon of dough and close the square of dough in the direction of the diagonal (you will get a triangle). Make sure it is tightly sealed Combine the two tips of the triangle and fold the top third out.

Boil for 7 / 8 minutes (in each case, make sure the dough is well cooked) in plenty of salted boiling water.
Using a ladle with holes. Arrange on platter.
Melt the butter and add the ravioli accompanied by parmesan cheese and asparagus tips.
SUGGESTION MENÙ VINE

A perfect TABLE

2010-10-12T10:21:00.000-07:00

A perfect TABLE

1 - fork first course
2 - fork second course meat or fish
3 - Mat placeholder with towel
4 - Knife for meat or fish
5 - Saucer boxcutter bread with butter
6 - cutlery, fruit or dessert
7 - Under water glass
8 - Under wineglass

To concentrate on better preparation of the table and receive our guests with the utmost care and attention is good deal before the arrival of the same.
You can also think of a centerpiece that is meaningful for the theme of the evening rather than anything particularly fresh and pleasing to the eye.
It is important that it is not bulky, which does not create obstruction of view of diners.
After having carefully decided on the tablecloth, which may be linen or cotton, and according to the style that you prefer plain or soft and delicate patterns, is passed to the plate, something that will remain on the table throughout the meal.
The napkins will be a perfect match with the tablecloth, preferably identical, simply folded, square in shape, lying directly on the plates. During the meal we will rely on the legs and at the end of the meal to the left of the plate.
The cutlery should be placed to the right of the plate by putting the knife, blade inward, a sign of welcome hospitality, and immediately followed by the tablespoon.
On the left you will find the forks and cutlery for up to dessert or fruit and slightly higher in position, any placeholders.
The glasses are on the right, up and cutlery in a row, starting from the left you place the larger ones for water, then move on to smaller ones, to the right for the wine: the first for the red that is slightly largest and then to white. That is if your service provides glasses with the stem.
According to a more modern, but the water will be served in a tumbler, a tumbler also colored, of course, in keeping with the rest of your equipment.
The glasses of wine but will always stem and, in this case will be placed behind that of water, always on the top right of the plate.
The flutes for sparkling wine can be placed above every other glass, in central position.
The pad for the bread - a refinement that does not give up - to be on the left side of this over the cutlery.
Salt, pepper and oil, the so-called ménage, should be brought to the table only when there is food to be dressed right now.

FRESH PASTA

2010-10-12T09:05:00.001-07:00

1 2 3 4 5

DIFFICULTY: Easy/Medium
TIME PREPARATION: 1h
TIME COOK:
EQUIPMENT: dough: knead the dough for pastry, pasta machine, cutter, fork
CATEGORY: PASTA

INGREDIENTS
300 grams of wheat flour 00
3 eggs
1 / 2 teaspoon salt
water if needed

DIRECTIONS
1) Sift the flour on work surface, add eggs and salt in the center.
2) Beat the ingredients with a fork in the hole. Then stir in some flour from the inner edge. dough: Mix flour, egg
3) With a circular motion incorporating more and more flour from the edge until the center has formed a thick paste.
4) Use both hands to distribute the flour evenly over the edge of the dough by working from the outside. Continue making sure that nothing comes out.
5) First push the flour under the dough and then incorporate it thoroughly with your hands.
6) If this proves difficult, add a little water to absorb all the flour and pressing with both thumbs. work dough
7) Fold the dough remaining flour and stir vigorously using both hands.
8) Only time will start kneading. Pull the dough with the palm of your hand, fold it and shoot it. dough rest
9) Form the dough is smooth and compact with a ball and wrap in a sheet of plastic wrap. Let it rest in a cool place for about a half hour.
10) Pull the strips of dough passing them several times in the machine and the rollers closer and closer until the desired thickness.

White rice with zucchini, bacon, olives (Taggiasche from Liguria) and Dill

2010-10-11T02:24:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK: 7 min (Given time without the preparation of the rice)
EQUIPMENT: 1 pot, knife, colander, a non-stick pan, cutting board, paper towels, dish for microwave
CATEGORY: VEGETARIAN

INGREDIENTS x person
1 cup of rice
half zucchini
1 tablespoon olive
2 slices of bacon
a pinch of dill (fresh if the poet better!)
1 tablespoon extra virgin olive oil
Coarse sea salt
1 Litre of water

DIRECTIONS
Boil the water with little salt (2 tablespoons)
Put the rice and cook (cooking time depends on the rice you are using)
Meanwhile, cut the zucchini into very thin slices (5 mm)
Cook (for 5 / 7 minutes) on high heat with olives, a pinch of salt and dill.
Meanwhile, place the slices of bacon between two sheets of paper towels. Put in the microwave until it is crisp.
Drain the rice and season it with the zucchini slices and crumbled bacon.

Alternatively, you can add the bacon cut into small strips when cook the zucchini. I prefer the microwave is lighter and gives it a nice crunchy contrast to the tenderness of zucchini.
SUGGESTION MENÙ VINE

Omelette Parmesan and cherry tomatoes, homemade focaccia with chive

2010-10-10T02:00:00.000-07:00

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK: 7 min (Given time without the preparation of the cake)
EQUIPMENT: 2 non-stick pans, cutting board, knife
CATEGORY: VEGETARIAN

INGREDIENTS x person
2 eggs
very little milk
1 teaspoon butter
4 / 5 cherry tomatoes
3 tablespoons grated Parmigiano cheese
1 tablespoon extra virgin olive oil (www.gigliobiancousa.com Collection of OIL)
Salt and basil (www.gigliobiancousa.com Collection of AROMATIC SALT)

For the Focaccia
500 gr of white flour
25 g of yeast
a glass of extra virgin olive oil
water and salt

Mix flour with baking powder, salt and enough water to prepare a standard mixture. Let rise for at least three hours covered by a towel. Spread evenly in a roasting pan, greased with a little oil, a height of about two cm by squeezing with the fingers and forming small dimples. Sprinkle with salt to taste and olive oil. Place in hot oven (200 degrees) for about twenty minutes.

DIRECTIONS
Cut the tomatoes in half. Cook for a few minutes, with chives, a little oil and salt. Alternatively you can cook in the oven. (The procedure is a little bit longer)
Beat eggs with milk and a little salt is basil (if using the mixer to hand the result is exceptional)
Melt the butter in a nonstick pan (medium heat)
Combine eggs. After a few minutes (you must remove the omelette from the pan), add the tomatoes and parmesan. Folded, with the help of a spatula and very gently, the omelet in half. Cook for another minute. Serve hot.
SUGGESTION MENÙ VINE

Green salad with radicchio and arugula, "Pecorino Toscano di Siena" with pepper e. .. a touch of the exotic: avocado

2010-10-09T06:55:00.000-07:00

Exotic, because in Italy the Avocado is not part of our cuisine

DIFFICULTY: Easy
TIME PREPARATION: 10 min
TIME COOK:
EQUIPMENT:
CATEGORY: VEGETARIAN

INGREDIENTS
Chicory
Rocket
Valerian
Quarter of avocado per person
Pomegranate (to taste)
Fresh chives
Salt and basil (www.gigliobiancousa.com Collection of Aromatic Salt)
Extra Virgin (www.gigliobiancousa.com Collection of Extravirgin Oilve Oil)
Balsamic Vinegar (www.gigliobiancousa.com Perfetto)
Pecorino Toscano
DIRECTIONS
Prepare the emulsion with olive oil, balsamic vinegar and salt and basil
Balsamic vinegar a few drops are enough (the real balsamic vinegar is pretty sweet).
Combine all ingredients and season with the emulsion at the end add the chives. The Tuscan pecorino in the salad you can add or leave separate.
SUGGESTION MENÙ VINE

SUGGESTION for Cooking times

2010-10-08T10:06:00.000-07:00

SUGGESTION for Cooking times

Red meat

WEIGHT COOKING TIME TEMPERATURE
0.75 kg 70 minutes 210 ° C
1 kg 90 minutes 210 ° C
1.5 kg 110 minutes 210 ° C
Please remember that, especially with regard to meat and fish, cooking is very dependent on the thickness of the piece: the ones you see are therefore a guideline which should be verified with your products and your oven, which may not have the same calibration ours.

Fish products

WEIGHT COOKING TIME TEMPERATURE
0.8 kg 45 minutes 200 ° C
1.2 kg 55 minutes 200 ° C
1.7 kg 65 minutes 200 ° C
These temperatures and cooking times these pieces are for whole, cooked, for example salt or baked, or baked with vegetables. Cooking times of the threads is lower, and depends on the thickness and weight.

The first courses

WEIGHT COOKING TIME TEMPERATURE
1 kg 35 minutes 190 ° C
1.2 kg 40 minutes 190 ° C
Even the main courses they need the oven for cooking, and often do not know how to behave: the table is valid for all the preparations that need the entire au gratin baking.

The cakes

WEIGHT COOKING TIME TEMPERATURE
0.5 kg 35 minutes 190 ° C
0.75 kg 40 minutes 190 ° C
1 kg 50 minutes 190 ° C
The classic cakes are always at risk burning. Proof of toothpicks? Useful but not essential, if you learn the rules of baking!

Lamb chops with grape must with red pepper, spinach and onions

2010-10-08T06:24:00.000-07:00

DIFFICULTY: Medium
TIME PREPARATION: 30 min
TIME COOK: 15 min
EQUIPMENT: Pot for steaming, 3 non-stick cookware, knife, chopping board
CATEGORY: MAIN DISH

INGREDIENTS
Lamb chops (2 or 3 per person)
Sweet white onions, complete with green stem (1 per person)
1 tablespoon grape monster (per person)
1 tablespoon butter (per person)
1 small glass of red wine (per person)
Berries of red pepper (half a teaspoon per person)
Rice flour or cornflour
Spinach (to taste)
1 tablespoon extra virgin olive oil to cook the spinach (per person)
Half cup of broth or hot water
Sale
Currants or pomegranate (for decoration)
DIRECTIONS
Cut the onions in the vertical and steam for a few minutes after fry with a little 'oil and salt.
Steam the spinach. Finely chop them and season with salt and olive oil for a few minutes on medium heat
Mix the grape juice and wine.
Melt the butter over medium heat and add the red pepper. Flour the lamb chops and cook on both sides until they are golden brown (salt).
Add the wine and grape sauce.
Evaporate and add half cup of broth or water to finish cooking.
When the sauce is thick extinguish the fire.
Arrange the spinach, the lamb chops with the sauce and then the onions.
Decorate with currants or pomegranate

SUGGESTION MENÙ VINE

Crostini with mushrooms and thyme

2010-10-06T08:16:00.000-07:00

DIFFICULTY: Easy

TIME PREPARATION: 10 min
TIME COOK: 15 min
EQUIPMENT: Non-stick pan, knife, brush or cloth to clean the mushrooms, knife, chopping board
CATEGORY: APPETIZER

INGREDIENTS x 8
500 gr fresh porcini mushrooms
2 cloves fresh garlic
Salt Thyme
Fresh thyme
Extra Virgin
Toast or bread without gluten
DIRECTIONS
Clean the mushrooms with a brush. Delete the ground with a damp cloth. In any case, try not too wet mushrooms.
Cut vertically, but not too thin.
Cook with a little olive oil, thyme and garlic.
If you want a more aggressive flavor of garlic, cut the cloves.
Bake for 10-15 minutes (in order to leave the mushrooms a little firm)
Turn off the heat and after a few minutes, add salt and thyme.

SUGGESTION MENÙ VINE

Black Cabbage Bruschetta and fantasy ...

2010-10-05T05:54:00.000-07:00

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 20 min
EQUIPMENT: Steamer, knife, chopping board, grill, 2 bowls
CATEGORY: APPETIZER
INGREDIENTS
1 leaf of cabbage per person (in Tuscany is very common)
2 cherry tomatoes per person
half onion per person (see the photo of fresh onions)
Salt with Chily (www.gigliobiancousa.com Collection of Aromatic Salt)
Sea salt
Extra Virgin (www.gigliobiancousa.com Collection of Extravergi Oil)
Grilled bread (or rice cakes gluten free)
DIRECTIONS
Cook the kale steam.
Meanwhile cut the tomatoes and onions seasoned with olive oil and sea salt.
Cut the cabbage leaves into small pieces, season with salt and pepper a little oil
Spread the cabbage leaves on the bread and arrange over the tomatoes and onions,
Garnish with fresh chives.

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Pate of duck breast .... with toast

2010-10-04T05:36:00.000-07:00

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 15 min
EQUIPMENT: PAN, KNIFE, MIXER
CATEGORY: APPETIZER

INGREDIENTS x 8
half duck breast
2 tablespoons butter
5 tablespoons brandy (or sweet wine)
Peppercorns (5 or 6)
Bay leaf
1 generous cup of vegetable broth
Liquid cream
Salt and pepper
Slices of bread toasted (grilled)

For decoration
white grape
Currant
Pepper

DIRECTIONS
Cook the duck breast in butter (add the peppercorns, bay leaf, salt and pepper) over high heat until it is well browned.
Add the brandy or wine.
To evaporate and add the broth. Continue cooking for about 15 minutes.
Cut the duck breast into thin slices. Discard the peppercorns and bay leaf.
Blend the chest and add the cream. It must be a consistent froth.
Grilling the bread, and spread the paste. Decorate with raisins and currants

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Lamb with ... the flavors od Mediterranean

2010-09-19T07:31:00.000-07:00

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 30 min
EQUIPMENT: PAN, KNIFE
CATEGORY: Main Dish

INGREDIENTS x 8
2 / 4 lamb chops per person (depending on size)
flour for dusting the meat (rice flour per gluten free)
3 tablespoons olive oil (www.gigliobiancousa.com SELECTION of OIL)
2 cloves' garlic
4 large sage leaves, washed and dried
1 tablespoon rosemary sprigs washed and dried
20 pitted black olives
1 tablespoon capers
Salt and pepper and marjoram (www.gigliobiancousa.com SELECTION of AROMATIC SALT)
100 ml sweet wine

DIRECTIONS
Flour the ribs.
Put oil in a frying pan and the sliced garlic, heat and brown the chops on both sides.
Add wine and let evaporate, then add the sage and rosemary (chopped), capers, olives, a bit 'hot.
Cover and simmer for about 20-30 minutes.
If necessary, add the occasional spoonful of water so as not to dry too. Add salt and pepper and marjoram.
Serve hot

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Puff Pastry with Truffles

2010-09-19T07:10:00.000-07:00

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 25 min
EQUIPMENT: BOWL, CAKE PAN or 12 MOLDS
CATEGORY: APPETIZER

INGREDIENTS x 8
1 roll puff pastry rectangle
180g black truffle sauce
almond leaf
Extra virgin olive oil (www.gigliobiancousa.com Oil Selection)
salt thyme (www.gigliobiancousa.com Salt Collection)

DIRECTIONS
Roll out the pastry, spread the sauce, keeping a margin of about 2 cm on the longer side upper roll and cut rolls to a thickness of about 0.7 cm.
Arrange the rolls on a baking tray with baking paper, brush with an emulsion of oil, water and salt Garnish with a few almonds.
Bake in convection oven at 180 degrees for about 25 minutes, being careful not to make too crunchy

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Chocolate with ‘orange heart “

2010-09-17T03:19:00.000-07:00

DIFFICULTY: Vary Easy

TIME PREPARATION: 15 min
TIME COOK: 25 min
EQUIPMENT: BOWL, CAKE PAN or 12 MOLDS
CATEGORY: DESSERT

INGREDIENTS x 8
200g of flour
20g of wheat starch
1 Egg
90g butter
125g sugar
30g cocoa powder
Grated rind of one orange
1 teaspoon (per person) Honey Balsamic Vinegar (www.gigliobiancousa.com "Nettare degli Dei")
1 Packet of yeast
250ml milk
A pinch of salt

DIRECTIONS
In a bowl mix sugar with egg and then add the melted butter, milk, a pinch of salt, grated orange peel and flour to which you have mixed the yeast. Butter and flour a cake pan or 12 aluminum molds with 2 tablespoons of batter each.
Bake in preheated oven at 180 degrees for about 25 minutes.
Dough can join pleasure chocolate chips instead of cocoa.
Accompanied with a teaspoon of balsamic vinegar and honey

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MANGO ... in Italian STYLE

2010-09-17T02:04:00.000-07:00

DIFFICULTY: Vary Easy

TIME PREPARATION: 15 min
TIME COOK:
EQUIPMENT: CUTTING BOARD, KNIFE, MIXER
CATEGORY: APPETIZER, VEGETARIAN

INGREDIENTS
2 medium ripe mango
1 lime
Salt with Chilli ( SALT with Chilli www.gigliobiancousa.com)
1 tablespoon of Balsamic Vinegar (www.gigliobiancousa.com Balsamic "Perfetto" 5 years)
2 Tablespoon Extravergin olive (we suggest www.gigliobiancousa.com "LECCINO PRUNETI"
Fresh Chives and Fresh Mint
Fresh Rocket (Rucola)

DIRECTIONS
Peel the mango and slice hem
Add salt to taste according to your taste
Mix the lime juice, oil and mint leaves
Garnish with two slice of lime and little fresh chives and mint leaves
Prepare a plate of arugola and add the slice of mango, and sauce with lime and herbs

Add (optional) Bresaola (dired beef, Cheeses or Carpaccio meat)

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