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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!