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Boar jugged, orange and olives. Meringues

Needless to tell you how good with olives and oranges, you know for sure!
What you may not know is what they are all good with wild boar!

The idea has given me her aunt's boyfriend (who I swear unstitching not miss a trick in the kitchen with a knife to her throat, hihi), but when I eat out active my detector for ingredients, so I dug up now!
The olives I put my own free will, are too well with the meat well prepared, no matter from orange ...

Then taking up a post of Air, which said that at times his body "calls for" certain foods just asked them, tell them I eat olives and orange salad with red for almost a week! : D

I thought to participate in the contest with this recipe of Cinzia citrus, since I have seen that there is the category of traditional recipes .. . I would say that this boar and my risotto, it's mine! ^ ^
About ... you saw that awards ?! Spectacular, Cinzia're a legend! OO

For the initial preparation of the wild boar, and if you prefer the second one first, maybe because you have a little meat, I refer you to this post , recipe for wild boar meat sauce.
I recommend, it is important, if you have not never cooked before, you might throw it!
The marinade can also be done with red wine, the meat will be a little 'more colorful and the flavor will be a little stronger. :)

BOAR IN PSALM, OLIVE AND ORANGE.
Ingredients (for 4 people approx):
1 kg of wild boar, cleaned, pickled and made into cubes, approximately;
1 small onion, 2 carrots
;
1 large stalk of celery;
odors from the garden: rosemary, marjoram, thyme, juniper berries (you can add what you want, but I would avoid the sage);
the peel of a small orange;
a glass and a half white wine;
a ladle of broth;
extra virgin olive oil, 1 tablespoon of butter, salt, pepper, chili pepper to taste;
a spoonful of flour;
E. ..
caserece black olives in oil, to taste.

Take the wild boar directly from the marinade, throw all the smells and drain.
In a non stick pan (if you have clay is fantastic!;)) You heat the oil with the butter, and buttateci in the fried onion, chopped celery and carrots according to your taste.
When they are softened, add the diced wild boar, wine and let evaporate.

When evaporated, add the herbs, tied with a kitchen string to a handle of the pot: it is very convenient to be able to remove without sweat pores, the aroma is wonderful anyway! It 's a trick I've learned why do not all like (I do!) Find the leaves of rosemary in the dish. Finally add the juniper. Of course you can simply break them coarsely and add them to meat in pan or immediately thereafter.
Remove the peel from orange, being careful not to take the white part, and at this point you can do in two ways (for the same reason odor) you chop it very finely and add to meat along with the odors, or left whole, boil it with the strap and remove it before serving the dish.

Bring cooking, adding, if needed, a ladle of broth or water. The more you cook
more is good (I would say at least 2-3 hours on low heat), but watch out: if the animal is young and flake the flesh can do the effect too boiled potato. If the animal is old but it can harden.
is fine cook on several occasions, the sauce will flavor and congeals better!
Example: I have served as a main dish for lunch. I cooked the evening before and the morning after I put on the fire for half an hour.

Just before removing the boar from the heat, add the tablespoon of flour (makes better thicken the sauce) and olives.

If necessary remove any twigs of rosemary / marjoram and bay leaves.
Serve hot, the pot where you cooked.

Then, the usual reasons: either you can omit the olives, if you do not like, the orange peel, but I assure you that the pot loses a lot without it.
This is not the Psalms to the Tuscan, which includes the addition of tomato sauce and / or dark chocolate.
The photograph moved (as usual): I hope she loves me even if I've got a damn camera decent!
only notice that I was done by the expert (the hunter of wild boar) was that the sauce has dried a little, had to be a little more 'on fire.
I would say that I shot for the rest, because he wants to prepare the rest of what he has in the freezer ...
A very satisfying indeed!
The orange, I swear, it's perfect.

With this recipe yet participate seguitissimo (brava!) Cynthia contest, "Citrus".



I invite you to peek at the recipe for lemon meringue pie (which I'll soon know! Hihi!) that is Sara, a college friend of mine, look how good !? ^ ^

Besitooos!
Babi

Bluegill Sunfish Sales

simple. March 11, 2011



What's better to be prepared to recover the advanced egg cream?

Merighi I love .. crispy, sweet simple meringues. Simple more to say than to actually cook!

How often burnt, undercooked, not at all cooked, pink / brown, squashed, etc. etc. ..

Obviously I do not doubt to be denied when it comes to making things easier, it's a curse! :)

But they, after many attempts lately I always succeed. Hallelujah!

The secret is patience. The lighting on the kitchen gave me a baker of Sarnano, which is always a thousand cupcakes: I told her, after baked, turn off the oven, make the meringues in the oven and leave off all afternoon, and then resumes the next day.

Now I do not know yours, but my meringues a day after a bit 'lost ... then I like firm and white, sometimes instead bought the oven are hard and brown.

course, as usual, the picture is not much (my camera-crazy-all free to decide everything, even when shooting), but they are small, firm and white.

There can be glimpsed behind the rest of the biscuits I had done a bit 'of days ago, the only surviving because they were left without cover with chocolate. But then yesterday Michele has had a manic attack of hunger, so goodbye goodbye biscuits and meringues. : D

can add to the mixture according to taste cocoa, almonds, cinnamon, as well as colors and more. I like it, natural.

are the so-called French meringues! ^ ^

The whites always do when I advanced in this case I had advanced from the cream of the trifle I made for my father's birthday, which I also meringue on the surface. The post it soon.

Here are meringhine.

is not a real recipe, just a list of instructions .. :)

Someone puts the lemon (for whitening), salt, spices, etc etc. I will not do anything and I love them.

MERINGUES SIMPLE.

Ingredients (use the aspect ratio):

5 egg whites at room temperature (without any trace of egg yolk);

230 g powdered sugar (maybe the home-made ^ ^).

I use the robot to mount the egg whites, of course it's the same power of whips.

Whip the egg whites, long time, and not exactly at full speed. As they mounted, add the powdered sugar in spoonfuls and dust.

If you want to add something do it now, when only whites are well secured.

When the dough is ready, put it in a piping bag or syringe for cakes (my grandmother was a spoon) and formed the meringues on a pair of plates covered with parchment paper.

The more you do little dry at first, then adjust the size over time you have.

Time: rather than have to cook dry. The most suitable temperature is 80-90 ° C, oven warmed up for about 3-4 hours, even if they are very large 5.

Sometimes you go to check if they harden. Tiratene an outside, open it and inside is dry if they are ready. :)

You can also use this dough to make the disks, rectangles, or large, to be cut then be used to compose more elaborate desserts.

Good sweetness!

Besitos!

Babi

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http://www.youtube.com/watch?v=rtfYD_i1u-0

a bitch I feel damn lucky.

I'm shaking with anger and shame.

I wonder where we find the courage to complain about all of the children, parents, colds, tight shoes, too much of the study, money, the cold, the dough is too salty.

And meanwhile, the Earth's axis has shifted 10 cm.

We need an earthquake measuring 8.9 on monkeys to stop being hypocritical?

We are not able to cope with even a headache without complaining all the time. Imagine that. A complaining we are just good, very good. Not what they have faced, our grandparents would be able to trace.

We are too comfortable, too healthy, too rich, too beautiful, too lucky.

I feel like an idiot ... life with a blindfold, without knowing what are the real problems.

Sorry for my outburst. See images of the earthquake in Japan for me was like a stab in the heart. Maybe I needed this to realize how weak they are.

Everybody Hates Cutting School Song At End

eggs in lime [Marche].

me crazy Mmm the smell of tripe ... and that's it. Just the smell!

But the sweet smell of parmesan cheese and marjoram attracts me so much that I always end up micropezzetto a taste and then remind me that I do not like.

I can not help it!

Probably there will be more of "abnormal" that eat the tripe with his nose like me, so maybe you will like this recipe.

always made my grandmother, and was a somewhat 'different, and tastier to eat the "fried" for farming families who had so many eggs and little meat. ..

I am liked, are simple to do, without too many ingredients as I like, and then we wanted to remember my mother and I ... :)

recipe also reported on the collection of traditional recipes of Macerata, Recipes, memories, stories, Manuela Di Chiara and Lucilla.

EGGS IN tripe Macerata.

Ingredients (serves 4):

For the sauce

600 g of peeled tomatoes or chunks of tomato

1 clove garlic;

1 sprig of marjoram leaves, or alternatively, basil

salt, extra virgin olive oil, red pepper, to taste

For omelettes

6 eggs;

1 / 2 cup milk;

1 tablespoon flour;

a spoon of fresh grated pecorino;

a spoonful of grated Parmesan cheese;

nutmeg, to taste;

salt, pepper

E. ..

and pecorino or Parmesan cheese for grating.

Prepare the sauce of tripe by fry the garlic (if you do not like you can just crush it and remove it later) in a tablespoon of extra virgin olive oil. Add salt and add pepper to taste. Boil for a long time, why not be acid, and finally with abundant fragrant marjoram.

Prepare meanwhile the omelettes.

In a bowl lightly beat eggs with milk, flour, grated cheese (alternatively, you can also use only one of two) and a generous grating of nutmeg. Salt and pepper the mixture, then veiled oil a frying pan (24 cm in diameter or so) and 4-5 prepared omelettes, about half a centimeter thick, making them cook on both sides. Who is not practical to turn the omelet on the fly, can help with a lid, and slide the omelette on it and then reverse it back into the pan.

As will be warm, cut into strips, about two cm wide, however, to your taste. Throw in hot sauce and cook for a few minutes. Remove from heat and sprinkle with pecorino or Parmesan cheese (or both!) According to taste.

Serve immediately.

The old peasant recipes are in my opinion too often forget to make room for culinary complicated convoluted that stimulate the eyes, but, to me, are hungry to pass the tenth ingredient listed. I'm not a traditionalist convinced (my mother is enough for me for that), but I'm not even a lover of the kitchen complex. When I read a half page long list of ingredients, especially when it comes to salt, I already feel my stomach it closes.

few ingredients where possible all season, that are in harmony with each other, with a scent that is their natural scent, this is my kitchen ... :)

You will have already noticed from my hiding. Another test coming, of course.

I miss you! ^ ^

A besito a todos!

Babi

Best Budget 5.1 Receiver

White flour pasta sugar

Recently I have been eating the white flour in a nightclub in Savona and I was pleasantly surprised. Here's the recipe:

300g plain flour 1 cup olive oil

EVO (extra virgin olive oil) 1 liter of water

salt freshly ground black pepper to taste (optional)

Preparation

Dissolve the flour in and add a little salt. Remove any lumps sifting through it all. Leave to rest in a cool place at least 5 hours.

Preheat the oven at high temperature, pour the oil in the batter and then one or more trays. Mix well the oil and batter.

NB. thickness must be very low

Bake in hot oven, it will be ready when the above will have formed a golden crust.

serve hot with fresh black pepper to taste.

ovens home, unfortunately I do not reach high temperatures such as wood in any case, the typical copper baking pan is ideal for cooking porridge.

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Pizza!



was time to publish my recipe for pizza is not the first time and ask me the reference!

I ASK YOU AGAIN SORRY FOR THE PICTURES: my camera is broken and I'm broke ... : '(

Small premise is that the dough is perfect, does not exist or at least not yet I found it (sigh).

But so far is what has given me more satisfaction.

It 's very easy to handle because it is too wet, the pizza is pretty thin and cooked well, staying dry ... in my first attempts and I was a base for them shoes hard or super soggy and the dressing pierced.

The other problem is the dose of yeast is not true that the more you put more yeast rises, we say that maybe goes a bit 'faster, at least initially. The yeast (surely you all know) is a fungus that feeds on sugars that are fermented with gas production, and that is what the dough swells. Over the yeast ferments eat more.

But if there's time, it's as if you wanted to feed a rugby team with 500 g of pasta you eat, but always hungry after a while 'to stop because the sugars and ends Pizza gets a bad taste, not to mention that it is less digestible. My father feels his stomach with the variations of a minimum amount of yeast. Definitely will happen to you to eat pizza so.

I'm always trying to reduce as much as possible the dose of yeast, however, trying to maintain a working pretty fast, I can not stand there all day.

Salt, to give crunch to the dough part, slows down a bit 'rising, making the dough more large bubbles end.

You can add a little 'sugar, "giving it to feed" the yeast, that when they have more sugar (in addition to those issued by the degradation of starch present in flour), and easier to eat, ferment faster.

You can replace all or only a proportion of the wheat flour with barley flour / kamut, etc. ... The pizza will be more tasty. Is spelled kamut contain gluten, so there is still good for people with celiac disease. The gluten-free pizza is a company that I have not tried (: ().

I realized that he blew up a slew of information maybe boring, but definitely important.

If you want more info, write me at my facebook profile or ask in the comments, I will be happy to help ... not to mention too complicated, let's say, do not like / use to anyone.

this is the end the combination that I prefer to make pizza at home without too much effort nor special skills ... I have to thank once again the combination according to Julia, I have readjusted after several attempts. :)

I'll post some combination to even the condiments, I hope you'll like!

PIZZA (total preparation time of breaks, about 5 hours)

Ingredients (4 pizzas 28 cm in diameter, approximately):

500 g of flour;

15 g of yeast (count the pizza they put 8-9 grams, but the refrigerators at a constant temperature, which can not be said of my kitchen);

1 glass of warm water;

2-3 tablespoons of extra virgin olive oil;

a pinch of salt;

1 teaspoon sugar (optional).

If you use it the dough, I always prefer to do everything by hand (and break my arms).

do on a work surface a fountain with the flour, add sugar, then slowly pour the liquid a bit 'at a time, continuing to knead. Add another bit 'of water if you do not mix well, since much depends on the humidity of the flour. Do not worry if the dough seems a bit 'wet: dry out resting.

Put the dough in a bowl, cover with a cloth soaked in warm water and wrung out and let rise in a warm place.

let rise as much as possible, or at least make double the initial volume of the dough (to say: if you want to prepare for dinner, just after lunch and resume knead the dough an hour and a half, two before dinner) .

When will resume the leavened dough, put it on a work surface and divide into 4 balls. Roll out each of the 4 balls with the aid of a rolling pin or by hand directly into 4 pizza pans and let dough rise a little '. Just half an hour, but is more and more is better. Bucherellatele with a fork.

Preheat the oven to 200 ° C approx. Some ovens also how pizza (my no, of course). Ventilated so that you can put the pizza cook at once, but I recently I preferred the static mode, I think it becomes crisper and less dry. Obviously it takes more time.

Now they are ready to be cooked: do this.

PIZZA BIANCA WITH ROSEMARY / ONION:

when I was done I almost fainted in Puglia, the order for a pizza because I asked him a cake with rosemary, so now I know certain that there is a pizza that is found throughout Italy, the white pizza in the South almost does not exist. For people like me who adores her madly was a shock! : D

Usually I make a very leavened or join 2 balls of dough to make a white pizza, quite high, which will eat the next day, cut in half and stuffed with anything hot or cold. My favorite (Barbarina greedy!) Is to just cut the bologna. It drives me mad!

however: To make this pizza, the base with seasoned salt and a generous spoonful of olive oil and rosemary or onion soften done with a little 'salt and oil, even in the microwave and cook it directly. Onion, if the pizza is pretty high, it can be added at a later time.

Dorer will be ready when the surface, and if you try to lift it from the pot with a knife, it will be up for good.

Do so even if you dress it with cold ingredients (eg tomato slices, mozzarella and basil: good!) Or sweet (cream and, when in season, strawberries, or Nutella, or mascarpone cheese and nuts, etc. etc. ...), in the latter case, salting the base, of course.

STUFFED PIZZA BIANCA:

If you want to prepare a white pizza topped with other ingredients, season with salt and olive oil base and place in oven until it "dry", ie cook the surface. Then riprendetela and dress as you like, leaving the last cheeses (mozzarella, which must be a braid, or at least cut at least one hour before and drained very well).

For all ingredients, pour another drop of oil and a pinch of salt.

Bake until the ingredients are cooked and all the cheese has melted.

ROSSA STUFFED PIZZA:

based Pour a generous amount of tomato sauce, seasoned with salt and olive oil and bake. When the tomato is dry, pull it out and add the other ingredients (even if it was just mozzarella), proceeding as for the white pizza stuffed. Obviously if you make a marinara (garlic only) or "German" (only oregano: what a nightmare, I put into each pizza), cook directly.

CALZONE:

It 's wonderful made with puff pastry, but also with the pizza dough is great! I usually do it with a round two, but you can do it all!

the central calzone stuffed with ingredients you want (the photos contained in mushrooms, ham or sausage, and some cubes of mozzarella, seasoned with a pinch of salt), pour a bit 'of water boards to join them, fold and close the pinch all around, as if you were to make empanadas. Season it outside with a pinch of salt and a drizzle of olive oil and cook. 'S ready when it is completely dry.

You can also make this cake, stuffed with chocolate or cream. Obviously you put out sugar!

Now here's a couple of tasty ideas! :)

red lace, with eggplant, bacon and smoked

Ingredients: 1 small eggplant long, 4 slices of bacon (or sweet lean bacon) 1 / 2 smoked, mozzarella taste

Proceed as described above for the preparation of the red base.

Long Cut an eggplant into thin slices (but not transparent!) And grill with the help of a plate. Place it on the basis of the above by adding slices of smoked, some cubes of mozzarella cheese and bake. When it is ready, remove from oven and while still hot put us over the slices of bacon. Serve. The

love it! *.*

PIZZA WITH CHEESE AND BACON 4

Ingredients: 1 thin slice of gorgonzola dolce, 1 slice of brie, 1 / 2 sweet smoked cheese, grated parmesan, qb, 4-5 slices of bacon.

Proceed as for the white pizza stuffed. Add the cheese in very small pieces so they are well distributed, dosandoli according to taste. When cooked, when the pizza is still hot, put the slices of bacon. Serve.

Though it is not fond of bacon, here is just fine! :)

PIZZA AND CHICORY SCAMORZA

Ingredients: 1 small bunch of radicchio, 1 / 3 of onion, 1 / 2 sausage, 1 / 2 smoked cheese, mozzarella, to taste.

Jump chicory in a pan with a little olive oil and chopped onion and let cool slightly. Season the base, prepared with the procedure for the white pizza stuffed with radicchio cooked pieces of sausage, smoked cheese, diced or sliced, and a few cubes of mozzarella.

Cook until the cheese will not be completely dissolved and serve hot.

I would say that this is one of my favorite pizza!

If you want more clarification, also technical sull'impasto, other ideas for seasonings, you insult me, or anything else, write me at my e-mail (refrain virosa), Barbara. Cerquetti @ free. it obviously stuck around!

Now I greet you is that now that I return to school, I can not tell the recipe for pizza Professor unfortunately! : D

A big kiss to everyone!

Babi