Tae Kwon Do Belt Test Fees

Today ..!



Yes, but not the usual gnocchi so right for a change, new forms and new filling.
The first time I ate ravioli was working in the Marche.
and as already written many times, the service is not happy with the finished kilate of food prepared and served to customers, with colleagues is going around cafes characteristic.
"Our" kitchen was definitely great, but even children in their twenties was just too much.
I speak of the early 80 (miiiiiiiii) when it was fashionable to eat penne alla vodka, the noodles with salmon, shrimp cocktail (miticooo) and tortellini with cream and ham.
I still remember after Ancona Piazza Rosselli under the arches to get to the center, ccidenti not remember the way ;-( There was a tiny restaurant run by two boys, was so small that even in the summer put two and two plank benches outside, the inside was painted with blue enamel peeling walls and the HCCP thousand light years away; -)) We often went to eat there because they made the penne alla vodka ahahahahah best in the world. In truth there was good
age, carelessness and a city that I loved from the first moment we set foot
;-) Anyway I said, I ate the first dumpling Gradara to open a local (or never closed ?) until the late morning, called the Gradarina ;-) and made of noodles with meat and beans to scream!
One night (night is better ;-) I decided to change course and took me to meat-filled dumplings served with butter and Parmesan, from pure delusion, I had never eaten, and in truth it was completely ignorant of its existence.
asked me the recipe without knowing that it is concerned with that kind gesture, would have marked for months the fate of poor friends, relatives and who I happened to shooting, gnocchi, dumplings only for all
;-) After a few months of my adventure Marche ended and so did my time "gnoccoloso!
I left there 3 years of my life, between the Passetto, the Jewish Ghetto, the Rome and his "Triptych", which I loved but who did not eat ogggi torture ;-) the two sisters, friends, colleagues, a great love and much much more ..
Anyone who knows me knows how I am still tied to that time working as Ancona and in my heart all the good things he gave me.
today with my recipe I gave you another piece of my life ;-)
Years pass fashions change, including those of food, then I have revisited both the shape and the filling.
Perfect and delicious, but every time I think I would go back for a moment, just a moment, back in time ..;-)

forgot to drink water to 13 Cannelle and perhaps that is why I am not come back ..!

When ready the dough pull the dough (a bit thinner than that in photo) of the disks formed in the center position a bit of stuffing so ..



Fold each disk into two resulting in a crescent so ..



Take each crescent arricciatela put up and inward so get your dumplings ..



sure to add flour to the potato gnocchi should be soft and the filling should feel very good ..



When the potatoes are cooked "squeeze" very good place one at a time inside a potato masher and continuous light pressure, see uscire tutta l'acqua in eccesso, a questo punto schiacciate sino in fondo ottenendo così un impasto asciutto che richiederà meno farina.
Ogni famiglia ha la sua ricetta io vi posto quella di mia nonna che li condiva poi con Squèta burro fuso e cannella.

GNOCCHI DI PATATE RIPIENI DI ASTICE FINOCCHIETTO E POMODORI
(salsa al ristretto di astice olio di basilico e sale alla vaniglia)



Per i gnocchi

500 gr di patate (pasta bianca)

200 gr di farina circa (dovrete stabilirlo voi mentre lavorate l'impasto)

1 uovo

1 bicchierino di grappa



salt Work the dough as little as possible, once prepared very well floured work surface and form your disk of dough that are then filled.



For the sauce I used to go well but even simple lobster shrimp scampi or lobster


2 (pulp) from the carapace keep

a bunch of wild fennel

2 / 3 tomatoes (spelateli)

1 / 2 cup of the comic (if you have not fine a broth made with celery, carrot, parsley and tomato filtered once cooked and add salt)



extra virgin olive oil 1 shallot

chop with a knife the flesh of the lobster, you blanch the fennel in boiling salted water chop, reduce diced tomatoes-
In a pan fry the shallots, add the tomatoes and fennel, cook for 5 minutes, add the lobster to let go of a minutes, turn off the heat.
Place a strainer over a container, pour in the preparation you put on weight and pouring all the liquid.
Put aside the filling, pour the resulting liquid into a saucepan, add the lobster shells left by the wayside, add a little comic cook for 30 minutes, Strain the sauce and reduce again until desired thickness.
knife to chop the whole stuffed, filled dumplings, cook in boiling water like regular gnocchi, place them in small dishes served with a thread of basil oil and a sprinkling of salt vanilla ELGAAAAAAAAAAA .. THANKS FOR SALE! ;-))

Basil oil



Extra virgin olive oil 1 bunch basil

Bring the oil to 65 °, add the basil and leave to infuse for several hours, pass everything to a very fine sieve, keep in refrigerator when ready.

Tae Kwon Do Belt Test Fees

Today ..!



Yes, but not the usual gnocchi so right for a change, new forms and new filling.
The first time I ate ravioli was working in the Marche.
and as already written many times, the service is not happy with the finished kilate of food prepared and served to customers, with colleagues is going around cafes characteristic.
"Our" kitchen was definitely great, but even children in their twenties was just too much.
I speak of the early 80 (miiiiiiiii) when it was fashionable to eat penne alla vodka, the noodles with salmon, shrimp cocktail (miticooo) and tortellini with cream and ham.
I still remember after Ancona Piazza Rosselli under the arches to get to the center, ccidenti not remember the way ;-( There was a tiny restaurant run by two boys, was so small that even in the summer put two and two plank benches outside, the inside was painted with blue enamel peeling walls and the HCCP thousand light years away; -)) We often went to eat there because they made the penne alla vodka ahahahahah best in the world. In truth there was good
age, carelessness and a city that I loved from the first moment we set foot
;-) Anyway I said, I ate the first dumpling Gradara to open a local (or never closed ?) until the late morning, called the Gradarina ;-) and made of noodles with meat and beans to scream!
One night (night is better ;-) I decided to change course and took me to meat-filled dumplings served with butter and Parmesan, from pure delusion, I had never eaten, and in truth it was completely ignorant of its existence.
asked me the recipe without knowing that it is concerned with that kind gesture, would have marked for months the fate of poor friends, relatives and who I happened to shooting, gnocchi, dumplings only for all
;-) After a few months of my adventure Marche ended and so did my time "gnoccoloso!
I left there 3 years of my life, between the Passetto, the Jewish Ghetto, the Rome and his "Triptych", which I loved but who did not eat ogggi torture ;-) the two sisters, friends, colleagues, a great love and much much more ..
Anyone who knows me knows how I am still tied to that time working as Ancona and in my heart all the good things he gave me.
today with my recipe I gave you another piece of my life ;-)
Years pass fashions change, including those of food, then I have revisited both the shape and the filling.
Perfect and delicious, but every time I think I would go back for a moment, just a moment, back in time ..;-)

forgot to drink water to 13 Cannelle and perhaps that is why I am not come back ..!

When ready the dough pull the dough (a bit thinner than that in photo) of the disks formed in the center position a bit of stuffing so ..



Fold each disk into two resulting in a crescent so ..



Take each crescent arricciatela put up and inward so get your dumplings ..



sure to add flour to the potato gnocchi should be soft and the filling should feel very good ..



When the potatoes are cooked "squeeze" very good place one at a time inside a potato masher and continuous light pressure, see uscire tutta l'acqua in eccesso, a questo punto schiacciate sino in fondo ottenendo così un impasto asciutto che richiederà meno farina.
Ogni famiglia ha la sua ricetta io vi posto quella di mia nonna che li condiva poi con Squèta burro fuso e cannella.

GNOCCHI DI PATATE RIPIENI DI ASTICE FINOCCHIETTO E POMODORI
(salsa al ristretto di astice olio di basilico e sale alla vaniglia)



Per i gnocchi

500 gr di patate (pasta bianca)

200 gr di farina circa (dovrete stabilirlo voi mentre lavorate l'impasto)

1 uovo

1 bicchierino di grappa



salt Work the dough as little as possible, once prepared very well floured work surface and form your disk of dough that are then filled.



For the sauce I used to go well but even simple lobster shrimp scampi or lobster


2 (pulp) from the carapace keep

a bunch of wild fennel

2 / 3 tomatoes (spelateli)

1 / 2 cup of the comic (if you have not fine a broth made with celery, carrot, parsley and tomato filtered once cooked and add salt)



extra virgin olive oil 1 shallot

chop with a knife the flesh of the lobster, you blanch the fennel in boiling salted water chop, reduce diced tomatoes-
In a pan fry the shallots, add the tomatoes and fennel, cook for 5 minutes, add the lobster to let go of a minutes, turn off the heat.
Place a strainer over a container, pour in the preparation you put on weight and pouring all the liquid.
Put aside the filling, pour the resulting liquid into a saucepan, add the lobster shells left by the wayside, add a little comic cook for 30 minutes, Strain the sauce and reduce again until desired thickness.
knife to chop the whole stuffed, filled dumplings, cook in boiling water like regular gnocchi, place them in small dishes served with a thread of basil oil and a sprinkling of salt vanilla ELGAAAAAAAAAAA .. THANKS FOR SALE! ;-))

Basil oil



Extra virgin olive oil 1 bunch basil

Bring the oil to 65 °, add the basil and leave to infuse for several hours, pass everything to a very fine sieve, keep in refrigerator when ready.

Army Counseling Magic Bullet

A meticulous work and happy birthday to me!



but how much satisfaction!
It 's a term that I do is mix, it was clear no? And since I am curious and
always looking for something new to bring to the table ;-)
The lorighittas've ever known but I never ever thought that one day .. Then comes

YOU

and after I Origas launches challenge .. "and on filindeu?" Then I read the mouse look e.. But do you think? There will never! Take a tour on YouTube and then you'll understand ;-) Anyway one thing I got after watching the video of a woman struggling with the Sardinian filindeu, speghetti the Chinese invented them ..? But do me a pleasure to do me! ;-)
Unable to leave the challenge in a vacuum, I came back to mind lorighittas "I try to limit step ;-) I
scusaranno Sardinians for the imprecision of this wonderful pasta, but for the first time I have to say I'm happy ;-) cmq
And then you want to put the fun?
I purposely did everything by hand and the preparation of "snakes" of dough
Working by hand is really something else!
I could not take pictures of the steps because it is impossible to understand a series of shots like rolling the dough between your fingers, but if you look on youtube typing lorighittas find a video shot by a news editor, really eplicativo.
Believe me it is not hard you have to have patience and a bit of time but you'll be rewarded with great ;-)
You start mixing the flour with a little water and salt, attention to dose it well because you get a dry but soft dough.
Take a piece of dough at a time while holding the dough with your left hand pull with the right hand side ..



must obtain an "sepentello so ..



Take your hands and roll it around the index and middle finger like a pro so ..



Di Most people just use the ring finger but I also wanted a little smaller, then you pull out the piece that moves forward and begins to roll ..



What is this Otter is
.. My first
lorighittas! ;-)


Once finished the work lorighittas be left to dry ..


I chose a fresh and easy sauce. What satisfaction

succeed in something that had not made my first
;-) My next challenge?
Me has launched

YOU

and I can proudly say .. I HAVE VINTAAAAAAAAAAAAAAA Marcela true?
;-) ;-) Soon I will see what
A 'last thing in the coming days I will not answer any questions about this pasta because Monday will become an adult (well by someone more) and decided to take my pegs .. I hear you ;-) neee GARDALAND AHAHAHAHAHA to my attention as soon as we will answer all vs any questions!
we all Good!



lorighittas TOMATOES WITH MINT AND BOTARGO

500 grams of semolina

Water



salt Mix everything carefully add the water little by little, the dough must be smooth and strong, but soft absolutely not sticky. The season then I

scalding and peeling the tomatoes, I cooked them in olive oil, garlic and shallots, added after cooking the sauce and fresh mint before serving sprinkle with roe!

Army Counseling Magic Bullet

A meticulous work and happy birthday to me!



but how much satisfaction!
It 's a term that I do is mix, it was clear no? And since I am curious and
always looking for something new to bring to the table ;-)
The lorighittas've ever known but I never ever thought that one day .. Then comes

YOU

and after I Origas launches challenge .. "and on filindeu?" Then I read the mouse look e.. But do you think? There will never! Take a tour on YouTube and then you'll understand ;-) Anyway one thing I got after watching the video of a woman struggling with the Sardinian filindeu, speghetti the Chinese invented them ..? But do me a pleasure to do me! ;-)
Unable to leave the challenge in a vacuum, I came back to mind lorighittas "I try to limit step ;-) I
scusaranno Sardinians for the imprecision of this wonderful pasta, but for the first time I have to say I'm happy ;-) cmq
And then you want to put the fun?
I purposely did everything by hand and the preparation of "snakes" of dough
Working by hand is really something else!
I could not take pictures of the steps because it is impossible to understand a series of shots like rolling the dough between your fingers, but if you look on youtube typing lorighittas find a video shot by a news editor, really eplicativo.
Believe me it is not hard you have to have patience and a bit of time but you'll be rewarded with great ;-)
You start mixing the flour with a little water and salt, attention to dose it well because you get a dry but soft dough.
Take a piece of dough at a time while holding the dough with your left hand pull with the right hand side ..



must obtain an "sepentello so ..



Take your hands and roll it around the index and middle finger like a pro so ..



Di Most people just use the ring finger but I also wanted a little smaller, then you pull out the piece that moves forward and begins to roll ..



What is this Otter is
.. My first
lorighittas! ;-)


Once finished the work lorighittas be left to dry ..


I chose a fresh and easy sauce. What satisfaction

succeed in something that had not made my first
;-) My next challenge?
Me has launched

YOU

and I can proudly say .. I HAVE VINTAAAAAAAAAAAAAAA Marcela true?
;-) ;-) Soon I will see what
A 'last thing in the coming days I will not answer any questions about this pasta because Monday will become an adult (well by someone more) and decided to take my pegs .. I hear you ;-) neee GARDALAND AHAHAHAHAHA to my attention as soon as we will answer all vs any questions!
we all Good!



lorighittas TOMATOES WITH MINT AND BOTARGO

500 grams of semolina

Water



salt Mix everything carefully add the water little by little, the dough must be smooth and strong, but soft absolutely not sticky. The season then I

scalding and peeling the tomatoes, I cooked them in olive oil, garlic and shallots, added after cooking the sauce and fresh mint before serving sprinkle with roe!

Fox Racing Case For Phone

... and do not call "ravioli with his tail ;-)



Those Piacenza to speak, which together with Culingiones'll never be able to replicate on Fb ;-( And since no one believed me when they assert that they are easy easy to prepare
;-) Here I have done tasks well well as a good schoolgirl photographing all the steps.
First you prepare the dough (oh well that no photos) extends and the circles are obtained (9 cm) with a pastry rings, take a bit of the filling is placed vertically in half, well above (only to slip by bottom) folds into the top so ..



Ora incominciano i passaggi piegate la sfoglia incominciando dalla Vs sinistra ,poi destra ,poi sinistra , destra così..



E ancora,sinistra ,destra, a questo punto sinistra e destra vanno avvicinati, e pizzicati insieme a formare "la codina" della Spiga così..



La Spiga finita ;-))



Una volta pronte le metterete ad asciugare..



Non ditemi che son difficili da preparare nèèèèèèèèèè ;-))
Come ripieno usate quello che più vi piace io I put what I have prepared.
Ccidenti maybe I'm starting to overdo the post? And then all carbohydrates sti .. mah! ;-)

EARS AND VEGETABLE PESTO cherry tomatoes (dry)



300 g of mixed vegetables, asparagus, peas and beans, cut and bleached without
cooler

cheese 1 tablespoon fresh



1 egg 2 tablespoons sun-dried tomatoes 2 bunches basil





1 clove garlic 2 tablespoons pine nuts 1 shallot



Extra



salt In a pan add the shallot soffrggere all vegetables, tomatoes, cook.
Once cooled add the whole egg, cheese, basil and pine nuts fitted with all the mixer without reducing cream, season with salt and refrigerate for a couple of hours, the stuffed Explain and season to taste

Fox Racing Case For Phone

... and do not call "ravioli with his tail ;-)



Those Piacenza to speak, which together with Culingiones'll never be able to replicate on Fb ;-( And since no one believed me when they assert that they are easy easy to prepare
;-) Here I have done tasks well well as a good schoolgirl photographing all the steps.
First you prepare the dough (oh well that no photos) extends and the circles are obtained (9 cm) with a pastry rings, take a bit of the filling is placed vertically in half, well above (only to slip by bottom) folds into the top so ..



Ora incominciano i passaggi piegate la sfoglia incominciando dalla Vs sinistra ,poi destra ,poi sinistra , destra così..



E ancora,sinistra ,destra, a questo punto sinistra e destra vanno avvicinati, e pizzicati insieme a formare "la codina" della Spiga così..



La Spiga finita ;-))



Una volta pronte le metterete ad asciugare..



Non ditemi che son difficili da preparare nèèèèèèèèèè ;-))
Come ripieno usate quello che più vi piace io I put what I have prepared.
Ccidenti maybe I'm starting to overdo the post? And then all carbohydrates sti .. mah! ;-)

EARS AND VEGETABLE PESTO cherry tomatoes (dry)



300 g of mixed vegetables, asparagus, peas and beans, cut and bleached without
cooler

cheese 1 tablespoon fresh



1 egg 2 tablespoons sun-dried tomatoes 2 bunches basil





1 clove garlic 2 tablespoons pine nuts 1 shallot



Extra



salt In a pan add the shallot soffrggere all vegetables, tomatoes, cook.
Once cooled add the whole egg, cheese, basil and pine nuts fitted with all the mixer without reducing cream, season with salt and refrigerate for a couple of hours, the stuffed Explain and season to taste