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Salta le chiacchiere e vai alla ricetta: Salsa Harissa

F. è il mio pusher di verdure biologiche e biodinamiche. F. ogni settimana, mi consegna una cassettina piena di bontà. F. è simpatico, preparato e disponibile. F. sopporta tutte le mie domande sceme. F. consiglia, racconta e spiega. F. parla delle sue piantine con l'amore di chi vi dedica tanta fatica e ne trae molta soddisfazione. Mi spiega che ci sono poche insalate perchè in questo periodo ci sono le lepri che fanno razzia. Che la settimana prossima forse vedremo le prime eggplants. F. has a shop close to home where you can find all those little things like exotic agar-agar, nori, barley miso and oddities like to find which, otherwise, you need to go in the provincial capitals, usually away from my path. The store of F. some time ago, was unusually ... red.
I ask if they have not planted a bit 'too many hot peppers: only shop there are three boxes. F. darkens. The seeds have sent wrong and has noticed when the plants have sprouted. We laugh together. Nobody is perfect. Never mind, I have the right recipe to get rid of a lot 'of those bomblets hot.

harissa sauce

Adapted from here.
250 grams red chili pepper 4 cloves garlic


3 tablespoons parsley 1 tablespoon dried coriander powder
1 tablespoon dried mint leaves
1 tablespoon caraway seeds

extra virgin olive oil 1 tablespoon salt

The harissa (in Arabic means "pounded") is a sauce made of chili that gives spicy taste and the reddish color to many North African cuisine, especially in Tunisia. It can be purchased ready for use, but is traditionally prepared at home in a way not too difficult. Remove the stalks and seeds and chillies leave them a bit 'of water per hour. After this time, drain and crush them with the ingredients or to make faster, pour all ingredients in a blender after peeled garlic, agiungendo a little oil. Obtained very thick and then store in refrigerator in a glass jar.
Each time you draw a little 'sauce, always pour a little' oil on the surface, so that conservation dell'harissa be more secure.

The harissa is great on steamed zucchini, for example, or to give a taste a bit 'exotic to the soup. The original recipe calls for coriander leaves instead of parsley, but frankly ... it tastes fresh coriander (And especially smells) awful (

The seeds of the chilies but usually I throw them being the most spicy could probably dry and chop in order to obtain a powder ... Atomic!

Finally, if you look F . can be found at Arci "Il Gelso" (address opposite) daily from 17.00 to 20.00 and Saturday 9.00 to 12.00

Why Are The Palms Of My Hands Really Red?

E il cerchio si chiuse

was the year 2005 AD , your Borghetto and the Super were quite busy to organize their wedding coverage and to decide the destination of the next mission of exploration. So I decided to move the ship the orbit of the capital of the kingdom of Lady and Queen of all Abruzzi (by the way ... Memole! When you return to your 3di15 ???), was assigned the new role of coverage: from technology to busy librarian Avellino Abruzzo home.
pushing back the limits of objective (ship rent, exorbitant telephone companies, etc.) and thanks to the inventiveness of all'intraprendeza Abruzzo young engineers, he also managed to have a decent internet connection, just to keep in touch with the mother ship at acceptable cost. Not many in the past several years, but still spoke little about social networks and blogs were also a subject a bit 'mysterious. You will not believe but then I used the Internet primarily for work (I already hear the laughter) sailing on the programming forum to find out why that command of VB6 does not do what he had to do (home yes, but always an engineer!).
It began, however, to see things around even more interesting, and I do not remember exactly how I came across the first time in my first foodblog , where a nice lady a bit 'Belgian and a bit' Roman cooking and taking pictures pretty interesting things, like the great Galician pulpo I experienced when I saw him.
Needless to say, made me immediately want to try to open a blog, because of trouble in the kitchen I did a lot 'of mine, but for many reasons, the decision was postponed. And delayed. And delayed. First, my ancestral laziness. Secondly, I am a landslide to take pictures and for some reason I never learned to make good use of the digital camera at home, I think it's incompatible with my schedule (read: too lazy to read the instructions, and then returns to first reason). So, I decided to postpone the decision to better days, and in the meantime I have also lost sight for a while, 'cause other maneuvers with the spacecraft and inability to use the bookmarks in the browser, the sprout and the world of blogs in the meantime increased dramatically.
After a few months of separation enforced by the Internet, here I find Sigrid has become, deservedly, una vera stella del web, e tantissimi altri che sono stati meno pigri di me nel condividere i loro manicaretti. E per fortuna che è diventata famosa, la nostra belga preferita, che così ha avuto voglia di scrivere un libro. E di presentarlo in giro per l'italia. E di capitare vicino vicino all'attuale posizione dell'astronave.
Non potevo dunque mancare, il 1 dicembre alla Libreria Ambasciatori nonchè Eataly Bologna , dove Sigrid, accompagnata a sorpresa da Stefano Bonilli , è venuta ad incontrare i suoi lettori. Quindi eccoci qua, sala strapiena, facce curiose che si guardano in giro. Scommetto che più d'uno si è chiesto, come me, quanti dei presenti avessero a blog. I'd like to chat with everyone, but I care, as usual, my tremendous fear of first contact, to break the ice. Patience, I will read the reports:)
And here she comes, a diminutive figure, smile, ponytails and sneakers. Thus, in addition know that is a great gourmet and a talented photographer, I now know what we suspected all along: that Sigrid is also a wonderful person. Nice. Available. She likes to tell, tell and listen, with a spontaneity that leaves him a great kindness. Autographs and advice, stories and anecdotes. It is also difficult questions. At least to me. "Where are you from?" He asked. They are practically a salad mista, le ho risposto.
E' stata una serata bellissima, che si è conclusa in dolcezza, con il buffet offerto da Eataly (che buoni che erano quei torcetti !!) e adesso ho anche io il mio libro del cavolo, che è già pieno di segnalibri sulle ricette da provare. Purtroppo non ho foto da condividere in quanto il mio fido telefonino tuttofare ha pensato bene di abandonarmi all'ingresso in libreria, vi lascio perciò con una ricetta eseguita qualche tempo fa, tratta ovviamente dal cavoletto, una ricetta che adoro perchè è l'unica che mi sia mai riuscita in fatto di briochine!!

Briochine di Christophe Felder (Via Cavoletto )

250g farina (possibilmente manitoba)
165g burro
3 uova (medie/piccole)
30g zucchero
10g lievito di birra fresco
latte 2 cucchiai
sale 1 cucchiaino

tuorlo 1
granella di zucchero

Mescolare la farina con lo zucchero e il sale. Far intiepidire il latte e farci sciogliere il lievito. Sistemare gli ingredienti secchi nell’impastatrice (io ho usato la pastamatic), e a velocità media aggiungere le uova e il latte con il lievito. Impastare per qualche minuto, poi aggiungere il burro morbido.
Quando l’impasto sarà liscio ed elastico (e qui riferisco lo stesso problema avuto da Sigrid, anche usando delle uova picoline, occorre aggiungere altra farina), spegnere, formare una palla e lasciarla lievitare coperta di pellicola e panno per un’ora (ehm, io l'ho lasciata nella pastamatic e l'ho solo coperta con un panno). Riprendere l’impasto, sulla spianatoia spolverata con un po’ di farina, formare un salsicciotto poi dividerlo in 9 parti uguali. Formare 9 palline e sistemarle in degli stampi da muffin (se sono in silicone è più semplice). Coprire di nuovo e lasciar lievitare per due ore. Dopo questo tempo, spenellare le briochine con un tuorlo sbattuto con un goccio di acqua, cospargere con un po’ di granella di zucchero. Io ho usato dei coloratissimi cristalli di zucchero aromatizzati all'arancia e cannella, acquistati Aquila in a beautiful chocolate before leaving for other shores. Bake at 180 degrees for 15-20 minutes or until they are golden briochine. Cool on a wire rack.

writing this post I realized, once again, what was special for us the short period spent in Abruzzo. I hope very much that we do everything possible to revive as soon as those magical places.

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La parte degli angeli

of my inordinate love for balsamic vinegar , I have already mentioned, especially the young salad. The fact is that once you found the right supplier of such a wonder, at home now never misses a good supply of full bottles of pricey but delicious elixir. For some time, these bottles have shared the cabinet of the pantry with bottles of table wine, their goodness, and vicemamma vicepapà beneventane lead us from the land.
Now, I do not know if it is true that the wine "feels" near the vinegar or, more likely, we're not big drinkers, and perhaps the exemption is not exactly the characteristics of a wine cellar, the fact is that most of a bottle of wine, both red and white, has failed, or, as they say "has gone to vinegar."
Ordunque, will I hate the waste of food liquids or solids, which will be the leftovers are a good creative challenge, which will be the land of the sauces, and savor saba I learned that no fruit of the vine should be wasted, will be that a farmer once told me that this is so true that if the wine evaporates from the corked bottle that is said to be the side of the angels, the fact is that I got a sword to defend the poor from the hand bottles Acidelle Super efficient that, with good reason, every so often insists that space, as stretch, is not infinite and keep everything in expectation of future inspirations can be problematic.
so I knew pretty quickly need to find a worthy task for my Acidelle. I tried, unsuccessfully, to obtain the true vinegar, trying every method, the three spaghetti mixed with vinegar true: the process proved too long and the results are not very satisfactory.
The blogosphere is, of course, proved useful once again. The wine reduction proposed by fiordizucca I liked very much, and being a big fan of sweet and sour flavors, it occurred to me that I could try to make a wine reduction acetified slightly sour but not quite, so I put it to simmer Acidelle the red and white, in two separate pots, by adding a few tablespoons of honey. When the liquid has reduced and has thickened (it can take up to two hours, keep the windows open ...), I imbarattolato and allowed to cool.
I got a kind of honey scented and excellent course on the risotto, but also on bread as a snack, the cheese and cottage cheese that keeps well in refrigerator, that you could probably use instead of cooked must in recipes that provide, and above all, it was perfect for this recipe , with adjustments.

BALSAMIC ONIONS



4 large onions 60 ml (4 tablespoons) butter
60 ml (4 tablespoons) balsamic vinegar (not traditional)
30 ml (2 tbsp) wine reduction ( or more to taste) 1 pinch of salt


Clean and slice the onions in half. Then slice them into slices not too thin.

Melt the butter in a large skillet, preferably with the bottom quite often. Add the onions and cook over medium heat until they become translucent.

Add the balsamic vinegar, reduced wine and salt. Cook on low heat for 15 or 20 minutes until the onions are softened, stirring occasionally.
Serve warm or let cool completely before imbarattolarle and store in refrigerator.

The recipe I have done in two versions: with golden onions for Acidelle golden and red onions for the red Acidelle which also was accidentally imbarattolato in a bottle in which I kept the cloves, so it is not flavored:)

will I love onions, but I liked a lot, try it on crostini or to accompany grilled tuna.

short, a successful creative recycling, but recycling is always a right? The bottles of vinegar now living far from those of wine properly, and that I had already appropriately classified as a difficult recipe to be recovered, as many of my preparations. But the island of winds another surprise in store for me, but it deserves a separate post.

Gay Cruising In Scotland

Zi, Buana!

- Hello?

- Hello Elizabeth, are Sister Chiara

- Sister Clare hello! How are you? What a pleasure to hear from you, how long ...
- Oh I know, the phone is an obsolete object to a female employee from the Internet like you, why you never call.
- ....
- However, we all fine thanks, you? Finished to fix the house?
- Finished is a big word, we say that there is an essential
- It 's a start. I hope that you had obtained a corner in which to work
- Be, 'behold, I ...
- Because you're working on it?
- ...
- Why do you remember of Peruvian children who
welcome - Of course, I ...
- You know you should eat every day, right?
- Well 'course, obvious
- And you also know that now are five ...
- Five hundred?!?
- That's right, then give yourself to do.
- Under the orders
- Brava. See you at Christmas?
- See you at Christmas

I do not know why, but lately I feel observed.

PS Now you know why at this time I cooked a little. It is said she can resume activities the stove molto presto, perchè ora "tocca" preparare gli addobbi per l'alberello!!