Welcome And Greeting To A Church Setting

Lunghetti or strozzapreti or pici Amiata

In the south of Tuscany or the longish pici strozzapreti or, perhaps of Etruscan origin, are the sort of spaghetti that stretch, one by one by hand. They are part of Cooking dishes being made with the minimum indispensabile.Ultimamente are now the rage, there is no inn or restaurant that does not propose its own version and the supermarket if they are already beautiful and packed , both fresh and dried. longish I had of my grandmother Laura, however, all 'other stuff and I think it would have something to say, not only those made up, but also on the technique I use, since she is gone. I seem to see it ... after my grandmother put on her apron. strictly white, was the only batter with flour and salt water, hot ... I but instead, combining tradition with the convenience and best results, use the egg and the pasta me prepare my longish traditional planetaria.I tend to release too much flour, and to stick to each other. By coming to terms with today's times, the way I realize it's much easier ... you can prepare with a little 'before and I assure you that the taste, texture and preservation we earn a lot ... then grandmother, from up there ... do not look askance .. you know that the kitchen, like all art is in continuous evolution and transformation ... and then when they lunge with the palm of my hands, as if they did, once again, the two of us together ... you share them with bread crumbs, browned in oil with garlic and chilli were divine ..! Today I had the meat sauce and mushrooms that I have added two I found in September, the Crocina! Ah, I forgot to mention that a dear friend of mine sent me a precious Sicilian durum wheat flour ... I have mixed with the double zero ... quiet .... i just came longish "boni boni! !

INGREDIENTS

g 100 durum wheat flour 400 g
double zero

an egg a little bit of extra virgin olive oil
a bit 'of warm water, lightly salted

Knead by hand or with pastry on the planet ... flour, oil, egg ...

... lightly salted warm water ...

... as much as you need to make a dough very hard and smooth ...

hours
Spread the dough on a pastry board with the "ransagnolo"

ottenendo una sfloglia alta 2 cm circa...

Arrotolarla su se stessa...

Tagliare ora il rotolo in listarelle larghe come una tagliatella

ed allungarle con le mani,strusciandole sulla tavola e facendo pressione con il palmo della mano...l'abilità sta nel non rompere i lunghetti ...devono divenire,lunghi,lisci,un po' più grossi di uno spaghetto

Per non farli attaccare spolverizzare la spianatoia with a little 'flour or corn meal ... but this version is hard to experience this problem

Finished "zenith" the longish, put water in a pot bollirein capacious and season with salt, then collect the board and lessarli.Quando are afloat, the traditional flour only, as these are ready they need a few minutes of boiling.

Drain and season to piacimento.Io I used the Tuscan meat sauce, seasoned with spices, a few pieces of mushroom, but are also great with garlic, crumbs or with the sauce of dwarf or "Locio.

Orkester Sound Bank Mediafire

soup flavors of autumn

-Mom .... we come to lunch today! - WOW! What good news, but ... the fridge is empty, it is already late morning, yesterday I had no time to shop ... and now I do? A look at the vegetable garden which has now succumbed to rain, mist, cold notte.Si is made of dark, hanging with the trunks uprooted and dried tomatoes and zucchini ... what a pity! ... corner, close to the Tuscan black cabbage, shows, however, with momentum its long leaves filled with bubbles of dark green, almost blue ... but has not yet had the ice that they enhance the taste .. and you can not collect ... This image
... light bulb ... a little 'cabbage I have it ... even if the cap, the beans have boiled biological them yesterday, there is also a leek in the fridge, potatoes are grown by my dad in the closet and my son Emiliano luscious soup .... maybe with a final touch different ... like a pig a little 'mature', it will be nice to see but not issuing a taste and smell intense, pervasive ... a plus for the recipe ... well ... that's obviously in surgelatore.Allora, soup today .. share the intimacy of a dish so hot and smelling of earth and wood around a table in November ... but that's better? The affections are strengthened at the table, it appears that the vapors, aromas, the flavors are able to weave indissoluble bonds, to process emotions that accompany you for life and re-emerge each time to associate with them if a perfume , a picture, a memory.

Ingredients

a leek
2 or 3 potatoes
leaves of kale (or cabbage to replace the cap)
beans boiled
a porcini mushroom
extra virgin olive
Tuscan bread (but it's OK to that of other regions)
salt and pepper to stretch the soup broth


Fry the finely chopped leek in olive oil and gently

Add the potatoes, cut into small pieces and cook.

When you are a bit 'ammosciate, add coarsely chopped cabbage leaves and let it go yet.

Now is the turn of the beans and after they are well blended and flavored with a little stretch 'meat broth or die for those who use it (I'm allergic to MSG)

Cook slowly, then add the porcini mushrooms into small pieces, season with salt and pepper, to go even over low heat, until the desired density

Toast the bread lightly oiled in the oven (fried would be good but ... you know ... not good ... and then we sacrifice)

"soup", a word to say for Maremma pour the soup into the bowl. .. some small piece of toast, a little oil "bono" and share ...!!

With this post I participate in the contest of Lucy's blog "... I cook like that ..." Soups

Action Replay Soul Silver Shiny Stone

Sandwiches boiled, orange marmalade and a cup of tea

with great joy I spent the last weekend to prepare spiders, muffins and fingers of a witch for Gabriel to make pizza for my child 27 years and his girlfriend, to try Sicilian recipes for lunch with the family of All Saints, preparing delicacies of this wonderful land, send from my dearest friend, ... uh, yeah ... because if I want to feel good, put me behind the stove spignattare, knead and bake ..... for a nice table of loved ones and are the most happy in the world! When cooking, however, I have a defect that can hardly fill .... I do not rule with the amount, so the party ended, everyone goes and I'm left alone with a pile of scrap that I recur tristemente per tutta la settimana....tra questi troneggiava un bel pezzo di pasta lievitata e di trasformarla ancora in pizza ,proprio non mi andava....così  avendo un appuntamento con il mio nipotino per la merenda  ,ho deciso di  ricavarne dei panini su cui spalmare la nostra marmellata preferita e gustarceli con la nostra  solita tazza di tè alla rosa.

INGREDIENTI

Pasta per pizza (farina 00,acqua tiepida,livieto madre o di birra,sale q. b.,un po' di olio evo)

latte per spennellare

semi di sesamo o papavero

Impastare gli ingredienti per make pasta and put it to rise.

My ciotolona is exceptional and quickly reached the dough rising.

Divide into balls, more or less large, that is how you want to place them on a plane ... and cover for them on the rise ancora.Mettere cooking a pot of water to boil, when the rolls will rise once more, throw in a little ' alla volta.Sono pronti quando vengono a galla,quindi adagiarli su un panno ad  asciugare.

Spennellarli  con un po' di latte,cospargerli di semini ef infornarli per 20 minuti circa.

Si può aprire il forno e controllare,tanto la prima cottura l'hanno già avuta nell'acqua e il volume del panino non cambia.

Non ci resta che  gustarli caldi con la marmellata ma anche con salumi e formaggi if you like .... we love it:

With this post I receive with pleasure the torch relay of friendship by Felix of the blog "A heart of gluten free flour" and willingly turn with affection to all my readers, all equally precious to me and important.

These are the rules:
Create a post inserting the logo of the relay and invite friends to join 14 / Friends Blog, those who would like to know more, passing them the baton;
post the 8 questions listed below, with associated answers.

Here are my answers: 1
- small When asked what you wanted to do something big to say? The hostess for Alitalia

2 - What were your favorite cartoons?
Yogi, The Flintstones
3 - What were your favorite games?
Hide and seek, building huts in the trees with my friend Constance
4 - What is your birthday was the best and why?
when came a memorable snow and we slipped down the slope in front of my house until late at night
5 - What are the things I absolutely wanted to do and you have not already done? Go to the States

6 - What was your first sporting passion and do not?
passion for sport racing, the sport is not the kitchen
7 - What was your first musical idol?
Lucio Battisti
8 - What was the best thing sought (and eventually received) Santa Claus, Baby Jesus, Saint Lucia?
perhaps a doll that time was a big news since he walked and spoke.

Thanks Felix, a big hug!