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ARROSTOOOO!

Only 12 days of 2011 and I believe has already spent a year with all the things that have happened and that we are moving .... a year full of emotions!

How many things are boiling in pot .... or rubella ..... like ' Roasted! (Mmm. ... my humor is but one of the things to review!)

I think also to design some Blog ... but is yet to be developed!!

Meanwhile, I focus on the recipe and the thin fog which descended on Milan .... but the sun is not here maiiii ????????

INGREDIENTS

• 800 g of roast veal
• a glass of white wine
• oil and garlic
• 1/carota
• rosemary

Brown 's roast in a pot with oil and a clove' garlic. Add the sliced \u200b\u200bcarrot . Season the meat with the rosemary , add wine and cook for 1 hour and 30 minutes. Season with salt . Should dry the sauce, add a little 'bit of water or a' stock.

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SWEET AS A LEMON! X

AA aaaahhh hhh the lemons!

Perfume in the summer and warm color of sunny days on the beach, enjoying an ice or slush to cool off.

The mind goes back to the summer, while a thin winter rain drumming on the window and the last glow of the lights si spengono, portati via come da tradizione dalla vecchina sulla scopa .

Nel sacco non solo carbone, ma anche delle dolci tortine , fragranti di quegli aromi e quei sapori di una stagione ancora molto lontana....

INGREDIENTI

• 300 g di farina
• 200 g di burro
• 150 g di zucchero
• 3 uova
• 1/2 bicchiere di latte
• 2 lemons 1 tablespoon baking
• brown sugar and chopped nuts to decorate

Mount the sugar with the butter add the yolks of eggs The grated rind of lemons and milk. Stir until mixture is smooth. Whip the egg whites and gently stir the mixture together with flour sifted with baking powder .

Sprinkle the cake with hazelnut and sugar cane .

Bake at 180 degrees for 40 minutes.

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FIRST YEAR FIRST POST!

First post 2011 ... ... how exciting is the first time I write 2011 ... oh well ....

Just because we held all light in these festivals ( ah s ì ?) and why we have decided to start diet ( really? ) ... But I want to feel a little more 'on holidays (because today is Sunday and diet do not start never Sunday! ) and post a saucer a bit 'but very little dietary incredible flavors !

I advise you to try it because I was surprised with the result too!

Happy 2011 to all !!!!!!



INGREDIENTS (X4)

X PASTA

4 tablespoons flour 00

5 tablespoons chestnut flour

1 tablespoon unsweetened cocoa

1 egg

oil

salt

FILLING

20 g of bread

6 walnuts

2 / 3 tablespoons of ricotta

2 tablespoons Parmesan

1 egg 1 handful of raisins

1 egg

salt

RAGU '

1 / 2 duck clean and chopped

1 carrot

1 / 2 onion

white wine

1 bay leaf

salt

Mix together the flour the cocoa, add 's egg and a pinch of salt . Wrap the dough in plastic wrap and let rest for 30 minutes.

Meanwhile, mix together the ingredients for the filling .

Roll out the dough to 2-3 mm, to give shape to ravioli I used the tool on purpose (and I must say that you are very fast! That round with teeth, can be found in supermarkets of various sizes !) by placing a teaspoon per ravioli filled with plenty of ( careful to enter at least one raisin to each ravioli! ).

Fry the onion and and add the chopped carrot previously chopped duck meat. Bake for 10 minutes and then add a glass of white wine . Continue cooking for 40 minutes with salt.

Cook the ravioli in boiling salted water for 5 minutes, drain and toss with duck sauce !

ch I assure you the contrast between the del'uvetta and sweet chestnut flour mixed with flavor of the sauce .... will be exceptional!