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A nice initiative Blunottelive

Join in with this funny project.
Just sign up and take the banner and hope that fortune smiles.

Congratulations to Blunt's 300 members and the mother for the good job done: the little bag is amazing and very cute apron.

http://blunottelive.blogspot.com/2010/08/give-awayper-ringraziervi-dellaffetto.html

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And finally came the Cialdieri "pastry stuffed with nuts jam "My

Finally, after having much awaited (three years!) the opportunity presented itself yesterday and is in my hands eager to try it in each version.

The recipe to make the nuts I got it here: polpettaperfetta.blogspot.com/2008/09/noci-salate-farcite-con-crema-di.html

Ingredients for 80 half shells (40 nuts)




225 gr flour 125 gr butter cold from the fridge, cut into chunks

50 g sugar for the sweet version

a pinch of salt 1 egg medium



1 / 2 teaspoon baking cakes for
grated rind of lemon or vanilla extract


Procedure:

Prepare the pastry by hand or with a robot, put in fridge for half an hour.

Now the tedious work:

nuts to make perfect balls need to be conducted 5 gr. no more, or come out of the train and you must file the edges with a sharp knife.

Place balls on a tray and prepare for another place where those cooked.

The first time you do that with the new plate: the plate clean with a damp cloth and dry well.

Turn the plate and see the little light red, wait patiently for it to go, you will smell smoke and hear it again: peace and the practice is not toxic and is often the case the first time!

When the little light goes off:
filed a ball of pastry to 5 gr. in each channel-shaped walnut xed the lid and cook 2 minutes, check and raise the shells open, just help with non-stick utensils to avoid scratching (pliers, knife or anything else that suits you) or silicone.

Be careful the mixture is still soft and could crumble when cooled is the classic cookie.

Stuffed with: jam - cream - chocolate spread - chocolate cream - cheese and sugar - fruit - whipped cream and anything else you can enticed.

Enjoy see you soon for the salted version.

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Parmigiana Eggplant Parmigiana

GialloZafferano After the video of the desire to eat has risen to great, my variation is to grill the eggplant fries that just does not digest.

The trick to release all the water and dry them patiently, one by one to three times paid off, finally no bitter aftertaste and are really tasty, so much so that I regret at all the fried version.

Ingredients: 2

large light purple eggplant mozzarella

a 300 gr. of smoked cheese
1 liter of past (and remains so, but at least the sauce for days after)

extra virgin olive oil 1 onion salt to taste

a handful of grated parmesan basil
when

Wash and slice the eggplant, season with salt one by one on one side and place them in a colander half hour.

Prepare the tomato sauce: In a crock, place 2:00 to 3:00 tablespoons of olive oil and thinly sliced \u200b\u200bonions, let cook well and add the past.
Cook and shrink a bit ', salt and pepper according to taste and finally add the basil, stir and continue a few minutes, then turn off the heat and let stand.

Place a tray and cover it with paper towel, place the slices of eggplant and dry with more paper towels on both sides and put them back on another tray or platter with paper towels ever.
After each layer dried twice (even three if necessary) to put a paper towel and continue with the eggplant.

Prepare the grill (on the heat or electricity) before grilling to check if the slices are dry if no Quick Review with kitchen paper.

At the same time prepare the Pyrex pan with parchment paper and begin to pay the past and then prepare the layers as follows:

Tomato sauce + + layer grilled eggplant sprinkled with parmesan + + provola some basil leaves into pieces and chunks of mozzarella.

Finish with slices of eggplant with tomato sauce, a nice layer of cheese, 4-5 basil leaves, bits of butter to form crust.

Bake at 200 degrees for twenty minutes and another 7-8 with the grill or cmq when the crust has formed.

Serve warm.

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grilled eggplant, a recipe for Giallozafferano

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Cake with salty fried potatoes and bacon

I'm back after the holiday break which I will talk in another post, no more talk and here's the recipe.

Ingredients: 300 gr

. 00
flour 100 ml. EVO
oil 100 ml.
milk 50 gr. some of Emmental cheese cubes or

3 eggs 2 tablespoons Parmesan or grana
1 package of greek yogurt
, 1 packet of yeast pies
1 / 2 teaspoon salt 1 package
diced bacon or a slice of bacon in tocchettini
4-5 potatoes cut into thin slices
, 1
mozzarella 1 piece of cheese to be grated

Procedure:

Peel the potatoes, cut into thin slices and place them on the plate covered with parchment paper or greased soaked and squeezed, then sprinkle with a mix of herbal powder and bake at 200 degrees for about 15-20 minutes until golden.
Break the eggs, salt them and put them in una capiente ciotola, sbatterle con le fruste elettriche.
In un'altra ciotola unire la farina con il lievito e setacciarli due volte.
Aggiungere alle uova, l'olio, il latte e lo yogurt greco, mescolare nuovamente con le fruste, quindi aggiungere la farina + lievito setacciati ed amalgamare bene il composto.
Aggiungere i formaggi salvo la mozzarella, mescolare ed amalgamare con un cucchiaio di legno o spatola in silicone, in ultimo le patate arrostite raffreddate, la pancetta a cubetti e la mozzarella a dadini.
Controllare se serve sale o pepe.
Amalgamare bene, versare il composto in una teglia tonda da 24 cm di diametro o uno stampo per plumcake, unti e spolverati di pangrattato o coperti di cartaforno bagnata e strizzata, nel caso di silicone non occorre nulla.
Cuocere in forno per circa 40 minuti a 180° circa.

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