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curry stew

500 g diced pork
1 jar cream
light vegetable broth

curry
olive oil salt pepper


In a large frying pan put a dribble of olive oil and diced pork , starting with the browning. When it will be quite soft colors with a ladle of hot broth. Immediately after adding the cream and if necessary some more broth. When the meat is almost cooked and the cream will become soft as a cream, add salt, add pepper and especially the curry (about 2 teaspoons). Leave it on fire for 5 minutes.

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00 500 g flour 80 g sugar 80 g butter


1 egg 20 gr fresh yeast 200 ml warm milk

a pinch of salt nutella

jam to taste

sugar Dissolve yeast in milk warm and pour into the global function where we have already put in flour and sugar. Allow to mix thoroughly. Add the soft butter and then the egg. Knead until you have mixed everything right, if the mixture is too thin add a little flour, but keep in mind that should be very soft. Let rise in a warm place until it has doubled in volume. Now divide the dough into small balls, place on wax paper and let stand for half an hour more.

Bake at 180 degrees for 30 minutes. The scent and the coloring of the surface will warn that they are ready. Sprinkle with powdered sugar and stuff and chocolate, jam or consumatele empty.

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Brioche Baked Penne with Cauliflower and smoked

500 grams of feathers smooth
cauliflower 1 medium green

smoked tomato sauce, grated parmesan


salt olive oil basil


In Boil a large pan of water which then cook the pasta and cauliflower, cut into small ropes together enough so that good flavor pens. In the meantime, let's make a simple sauce of tomato sauce, salt, oil and basil (in my recipes I never use either garlic or onion, but if you like to use it well the sauce).
When the pasta and cauliflower condiamoli will still be al dente with tomato sauce and Parmesan, stirring well.
Place the pan in the middle of the pasta, coat it with sliced \u200b\u200bsmoked stay and complete the amount of pens.
Finish the dish with plenty of sauce and a sprinkling of parmesan cheese.
Bake at 180 degrees for 20 minutes, then continue for another 10 minutes with the grill to make the surface crisp.

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Focaccia rustica

For the dough: 600 gr semolina flour

lukewarm water 1
cube of yeast
olive oil


salt For the filling:

scamorza
ham (cured meats and cheeses can be replaced according to your tastes or just what's in the fridge)




Place in planetary flour, baking powder, two tablespoons of olive oil, salt and a little warm water, begin to knead. As you knead adding water as needed to make this soft but not too slow. When the dough is ready put it in a bowl, make a cross over (as taught by the ancients) and allow to rise for about 2 hours in a warm place, or at least until they have increased its volume.
When the leavening will come to an end as two balls of dough and begin to roll out the first with a rolling pin and the base with baking paper. The form should follow that of the pan, in my case round. Fill with ham and smoked cheese alternating two layers and cover with another circle of dough. Tightly close all the way around, pinching the dough with your hands, so as not to let the filling and bake at 200 degrees for about 40 minutes.
Tip: The cake is good warm so you can prepare a bit before dinner.

Full Gold Desert Eagle

4 eggs 300 g sugar 300 g flour


200 g orange juice 1 / 2 cup of coffee oil
zest of two oranges 1 tablespoon baking

a pinch of salt

Mount eggs with sugar until they become foamy. Add the sifted flour, baking powder, a pinch of salt, the juice and the last of the oranges, olive oil and mix well.
Grease and flour the pan to distribute the biscuits and the mixture across the surface level.
In the oven, preheated to 180 degrees for about 40 minutes. When ready sprinkle with powdered sugar to taste and garnish with oranges.

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orange bundt cake with lemon pepper cream bruschetta


170 gr flour 150 gr sugar 60 gr butter


50 gr almond powder 3 eggs 2 egg

3 lemons

1 tablespoon baking powder sugar salt


Melt the butter and allow to cool. Grate the zest of three lemons preserving the juice of one. Beat eggs and egg yolks with sugar until it is frothy. Combine the mixture to the flour, baking powder, a pinch of salt, almonds, zest and lemon juice and mix it all from top to bottom so as not remove the dough.
Pour into a pan lined with parchment paper wet and squeezed. Bake at 180 degrees for 40 minutes. When it is cold
you can decorate with icing sugar and lemon slices.

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1 yellow pepper
1 bowl of goat cheese (like Philadelphia)
bread of choice (that of the perfect day before)

black olives salt pepper

rocket

Preheat oven to roast at a high temperature and pepper. Meanwhile cut the bread into slices about one centimeter, put a large pan on the gas. When it is hot bread to start abruptly. When you place the crispy slices on large plate being careful not to overlap because the heat and humidity could cause then to lose their crispness. When the pepper is ready, and we must reduce it to peel strips. Place peppers in a blender and create a paste. Once ready add the cheese, season with salt and pepper and mix until uniform in the two ingredients.
Spread on bread and serve on a bed of arugula with a black olive per slice of bread.
This recipe is perfect to use ingredients that remain in the fridge or the pantry like bread the day before or the roasted peppers that we move forward.

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Cocola

500 g semolina flour

lukewarm water 1 cube of yeast
olive oil salt

tomato sauce parmesan


Place in planetary flour, baking powder, two tablespoons of olive oil, salt and a some warm water, begin to knead. As the paste is formed add enough water to make this soft but not too slow. When the dough is ready put it in a bowl, make a cross over (as taught by the ancients) and allow to rise for about 2 hours in a warm place, or at least until it has increased its volume. Meanwhile cook some tomato sauce with olive oil and salt, if you want you can use the meat or tomatoes.

When the leavening will come to an end to prepare a large pan with plenty of oil. Derive from small pasta balls to pull by hand until they become of each pizza. Once the chips have Cocola on a platter and season with a tablespoon of tomato and a teaspoon of parmesan cheese.
wheat can be substituted for other cheeses such as Gruyere, provolone, gorgonzola according to our tastes.

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Delight fried chocolate cake


200 grams flour 200 grams butter 250 grams sugar


4 eggs 150 g dark chocolate

50 gr almond powder 1 teaspoon baking powder


salt Break the chocolate and melt in double boiler. Let the butter soften at room temperature when it is soft, beat with whisk and add the sugar until frothy.
Combine eggs, flour, baking powder, finely chopped almonds and a pinch of salt. Mix all ingredients well.
Pour the mixture into a mold lined with parchment paper wet and squeezed. This all goes in the oven at 180 degrees for 45-50 minutes. When you leave you will be ready to cool and then serve with the sprigs of cream.

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300 g flour 3 eggs


200 grams butter 100 grams sugar 1 lemon


1 teaspoon baking powder 400 grams mixed fruit (apples, pears, bananas ... )
50 g sugar salt



Clean and dice the fruit, put it in a bowl, sprinkle with icing sugar, lemon juice and let marinate until ready to use. Separate the yolks from the whites that will whites. Soften butter at room temperature and mount it with sugar. Combine the egg yolks, flour, baking powder and egg whites, then a pinch of salt. Pour the mixture into a mold paper-lined oven, drain the fruit and spread sull'impasto. Bake at 180 degrees for 50 minutes.
When the cake is ready, sprinkle with the juice of the macerated fruit earlier.

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Trofie soft fruit, vegetables

500 gr trofie

2 eggplant 2 zucchini 1 yellow pepper

a slice of pumpkin

oil white wine

salt pepper curry


paprika nutmeg grated parmesan




Wash and dice all vegetables. In a pan, wok type, puts a nice spin oil and peppers. After about 5 minutes, add zucchini, squash and then finally the eggplants cooked before being softer, add salt to everything. Cook the vegetables and heat, stirring often, never without covering the pan. A half-cooked blend everything with a half glass of white wine and bring to evaporation. Towards the end of
cooked add pepper, nutmeg, curry and paprika. The amount of spices will be according to your tastes. When
trofie will pay al dente vegetables, thin with a little cooking water and mix well.
Before serving you can add a sprinkling of parmesan.

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spicy pasta with porcini cream and crispy bacon tart

strozzapreti
500 gr 350 gr mushrooms (alternatively with porcini mushrooms)
1 jar of cream light
150 gr bacon

grated parmesan salt and pepper


white wine to taste In a pan put a little oil and mushrooms over high heat, after about 5 minutes to blend it with a little white wine and cook. Meanwhile cut the bacon into strips and sauté in a pan without adding oil until it will become crisp. When the mushrooms are ready
frulliamoli Pimero with a mini salt and pepper and in rimettiamoli pan. Then turning on the heat and add the cream, 3 tablespoons Parmesan, stirring continuously until it will become a smooth cream. When
strozzapreti will still put the tooth in the cream and finish cooking add a little cooking water. Once you are ready
Serve and season with curls of bacon. The contrast of soft cream and crispy bacon is perfect.

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mother Rosaria


00 500 gr flour 250 gr butter 250 gr sugar

1 egg, 2 egg yolks 1 lemon grated


In a bowl add the flour and softened butter beginning to knead. Then add sugar and eggs. Perfume the dough with the grated rind of one lemon, untreated, to also receive a portion of juice. Unlike the usual short pastry this time it was made in the fridge. So was stretched gently and with the help of a little flour and a rolling pin on a sheet of parchment paper. After having carefully spread on a round pan, we can put jam or chocolate cream. With the remaining dough to make some strips to put on the tart to form a network. Once
be ready in the oven at 180 degrees for 40 minutes. The cooking time depends more from the oven and the thickness of the pasta that I recommend doing fine, in this way will be tart richer with jam or chocolate cream.

The first two photos cover a tart with black cherry jam, while the others are cream with chocolate!