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OTTOMAN STOOL OTTOMAN XL - M - S

Some examples color

Mail: ilpouf@libero.it
Cell: 329 4179936 Gianluca

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Socca!

The socca est le nom women spécialité une source de Culinaire Liguria, consommée Nice to Menton. À partir de Vintimille jusqu'au environs of La Spezia, in the nom de elle porridge.

short in Riviera is porridge! Not that it's good but a bit 'lighter and easier to digest this ... yes, because they are less greasy!
Lou Pilha Lever
10, Rue de la Collet 06300 Nice, tel 0493139908

veritable popular cuisine Nicoise

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turnip and potato gnocchi with butter and sage

3 potatoes 1 egg 1 turnip

flour and salt to taste Boil separately

turnip and potatoes in their skins, peel while still hot and mash with a potato masher, add salt and add the flour and egg. Knead on floured
quickly, so you get a soft dough elongated. Cut the portions and, using your hands, stretch the pastry getting a finger thick cylinder from which you can cut the gnocchi of 2-3 cm.
Bring salted water to a boil and add gnocchi. Cooking times are very fast. Drain as soon go back to the surface. Season with butter and sage

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The Sushi and my great friends in pink



My friends organize parties most beautiful and interesting when I do I can participate, ie when there are, I wonder why:) So last night there was a party-based sushi and other Japanese delicacies ... From what I could guess, however, this time the chef's culinary skills were not very popular and ... that makes you really want? The art has never understood:-p
A very detailed explanation of the preparation can be found here

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A recipe in two lines:
Boil basmati rice and season only with natural yoghurt (which is not greek yoghurt) and mix it with red beets and steamed and cut into small cubes.

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you make it wait a few days to have the recipe?

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Shocran:)

Moroccan mint tea , originally uploaded by Al lard! 2.

For some 'time I share my day with a cultural mediator (not because they need it as Southern) by the full resources and expertise in various fields, but what is most important in the culinary: the passion that brought us together:) So I'm discovering
with her angles of Genoa and pieces of the world did not know, this post is just the first to tell a series of raids that we see the protagonists to the labyrinthine alleyways of Genoa.

the Moroccan Tea mint

To fully enjoy all the nuances of flavor that tea has to offer, you must have the Moroccan tea, to begin with, then green tea and fresh mint leaves, in fact, we can only do without the glasses Typical;)
Pour the water into the teapot, when it comes to boiling point add one teaspoon of tea granules and within minutes the mint leaves. Then, add three tablespoons of sugar and the infusion, three times to drain the infused into a separate container and pour it into the pot so that the sugar is fully dissolved. In
pour into the glass, the tea should sing!

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Ode orange

jam, originally uploaded by Al lard! 2.

BITTER ORANGE MARMALADE
1 kg of bitter orange, and I kg 1 / 2 of sugar
You must cook the bitter orange in the water until you can pierce with a toothpick, then you must leave the water fresh for 2 days changing the water often. It is then cut into thin slices and remove the seeds as possible inside the filaments. Weigh them and put them to fire, without water, and the only sugar (for every kg of oranges I should kg / 12 of sugar). It must boil slowly, stirring often and raise the heat before they condense the syrup too.

to your likeness,
in your image,
orange
made the world
round the sun, surrounded
for selling fire
the starry night with orange blossoms
his route and his ship .
So was and so were we, oh
earth, is knowing
,
planet orange. We
the spokes of a wheel only
divided

as gold bars and reach with trains and rivers
the unusual unity of the orange.


my homeland,

yellow crown, sword
autumn, when

alla tua luce
ritorno,
alla deserta
zona
del salnitro lunare,
alle difficoltà
strazianti
del metallo andino,
quando
penetro
il tuo contorno, le tue acque,
lodo
le tue donne,
guardo come i boschi
equilibrano
uccelli e foglie sacre,
il frumento si accumula nei granai
e le navi navigano
per oscuri estuari,
comprendo che sei,
pianeta,
un’arancia,
un frutto del fuoco.

Sulla tua pelle si riuniscono
i paesi
uniti
come settori di un solo frutto,
e Cile, al tuo fianco,
elettrico,
incendiato
sopra
il fogliame

blue Pacific is a large orange fence.

Orange light is


of each day, and
the human heart,
the bunches, sweet and sour
are:
source of freshness and preserves
who has the mysterious


simplicity of the earth
and the sheer drive of an orange

1956

Pablo Neruda

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call me teacher! The Sicilian oranges

The cake that lies beneath this layer is often thick red a caprese with lemon, which I have already widely discussed in the blog:) I never tried with the decoration and the results seemed to me then too bad, although I did everything very quickly and it was a mistake to draw the veil of jam to stick the hat, and the parchment .. .
Okay, maybe we'll try again next time!

Marzipan
125g blanched almonds (not roasted) or ground almonds 125g icing sugar


an egg a few drops of almond essence

Grind the almonds so that they are fine. If you will not be enough for the marzipan will not be 'never smooth and tender' to tear. In
robot, with the warmth of the blades, almonds tend to release their oil and to become a paste. To avoid the inconvenience them in the freezer an hour before you chop them and add a spoonful of sugar in the robot while it moves.
Pour finely chopped almonds or almond flour, egg white, icing sugar and almond essence in a bowl. Mix all and knead until it forms a smooth and compact to work with a rolling pin .



marzipan recipe was taken from
http://www.cookaround.com/yabbse1/showthread.php?t=36464la.