My Poo Is Dark Brown Is That Ok

Cocoa beans .. The



le avete mai provate ad accostare a piatti salati?
Ad esempio con zucca,melanzane,funghi,agnello,lepre, game in general, fresh or dried pasta and more.
delicate crunchy texture, enhancing your dishes
;-) This time I wanted to combine saffron and wild boar.
The boar hunting and if not purchased at the butcher, it is best to marinate twice this will alleviate the smell of "wild" too intense.
In the first pour wine marinade less dense and without spices, throw it away after 24 hours the wine, put the boar in another container covered with excellent full-bodied wine with the spices, let it marinate for another 24 hours.
For the risotto this time I also used the veal marrow, but no wine or butter.
The dish I prepared for Customers appreciated
;-) I hope you like it too!


saffron risotto with RAGU 'WILD AND GRAINS OF COCOA BEANS



For the risotto (8 persons) 480

Rice Carnaroli

2 veal marrow (my were small)

veal stock

saffron infusion of Cascia left in stock at 70 degrees.

* 2 shallots braised

Parmigiano Reggiano (red cows 24 months)



Extra virgin olive oil in a pan pour a little oil heat add the chopped shallots braised and spinal Brown dolcemente fino a quando tutto sarà ben amalgamato,versare il riso far tostare aggiungere il brodo caldo versando anche quello con lo zafferano,portare a cottura una volta pronto mantecare con parmigiano.

* Scalogni brasati,in una pentola rosolare gli scalogni con un pò di olio sfumare con un pò di Porto aggiungere il brodo cuocere fino a quando risulteranno molto morbidi.

RAGU' CINGHIALE

Polpa di cinghiale (ne ho messo 40 gr circa per ogni piatto)

Vino per la marinata (ho usato Barolo)

Carota

Sedano

cipolla

Rosmarino

bacche di ginepro

pepe nero in grani

1 bay leaf 2 cloves



1 teaspoon tomato paste

I put a lard if you do not like to leave it out.

The night before I put it to marinate the meat with Barolo and carrot, celery, onion, rosemary, bacchecche juniper, black pepper, bay leaf, cloves and garofano.Il next day I drained the meat, removing the chopped vegetables and put into a crock pot along with chopped bacon and olive oil, added to boar cut into small pieces have browned and then added to the concentrate dissolved in a little hot soup, I let it cook covered for 10 minutes. After the interval I
aggiungto Barolo boiling, covered and cooked per circa 4 ore a fuoco lentissimo.

Servire il risotto all'onda aggiungendo il ragù di cinghiale e una spolverata di fave di cacao

My Poo Is Dark Brown Is That Ok

Cocoa beans .. The



le avete mai provate ad accostare a piatti salati?
Ad esempio con zucca,melanzane,funghi,agnello,lepre, game in general, fresh or dried pasta and more.
delicate crunchy texture, enhancing your dishes
;-) This time I wanted to combine saffron and wild boar.
The boar hunting and if not purchased at the butcher, it is best to marinate twice this will alleviate the smell of "wild" too intense.
In the first pour wine marinade less dense and without spices, throw it away after 24 hours the wine, put the boar in another container covered with excellent full-bodied wine with the spices, let it marinate for another 24 hours.
For the risotto this time I also used the veal marrow, but no wine or butter.
The dish I prepared for Customers appreciated
;-) I hope you like it too!


saffron risotto with RAGU 'WILD AND GRAINS OF COCOA BEANS



For the risotto (8 persons) 480

Rice Carnaroli

2 veal marrow (my were small)

veal stock

saffron infusion of Cascia left in stock at 70 degrees.

* 2 shallots braised

Parmigiano Reggiano (red cows 24 months)



Extra virgin olive oil in a pan pour a little oil heat add the chopped shallots braised and spinal Brown dolcemente fino a quando tutto sarà ben amalgamato,versare il riso far tostare aggiungere il brodo caldo versando anche quello con lo zafferano,portare a cottura una volta pronto mantecare con parmigiano.

* Scalogni brasati,in una pentola rosolare gli scalogni con un pò di olio sfumare con un pò di Porto aggiungere il brodo cuocere fino a quando risulteranno molto morbidi.

RAGU' CINGHIALE

Polpa di cinghiale (ne ho messo 40 gr circa per ogni piatto)

Vino per la marinata (ho usato Barolo)

Carota

Sedano

cipolla

Rosmarino

bacche di ginepro

pepe nero in grani

1 bay leaf 2 cloves



1 teaspoon tomato paste

I put a lard if you do not like to leave it out.

The night before I put it to marinate the meat with Barolo and carrot, celery, onion, rosemary, bacchecche juniper, black pepper, bay leaf, cloves and garofano.Il next day I drained the meat, removing the chopped vegetables and put into a crock pot along with chopped bacon and olive oil, added to boar cut into small pieces have browned and then added to the concentrate dissolved in a little hot soup, I let it cook covered for 10 minutes. After the interval I
aggiungto Barolo boiling, covered and cooked per circa 4 ore a fuoco lentissimo.

Servire il risotto all'onda aggiungendo il ragù di cinghiale e una spolverata di fave di cacao

Series Number Vages 7.0

Mesciu ..


Mesciùa che in dialetto ligure significa mescolata,è una buonissima zuppa spezina composta da legumi e cereali.
Si racconta che le mogli dei lavoratori portuali,i giorni dell'arrivo in porto di navi che trasportavano granaglie correvano per raccogliere tutto ciò che cadeva dai sacchi e con quel poco che avevano raccimolato prepraravano questa buonissima minestra.
Grano, ceci ,fagioli cannellini e alle volte anche grano saraceno,un giro di olio ligure a crudo, pepe macinato fresco e la magia sarà nel vostro piatto ;-)



Tomorrow I will be once again in Liguria, this time not for pleasure but for work and thank

THEIR

hospitality, I decided to post this recipe.
If you do not even know this school do yourself a stroll through their site and take a 'look at their courses, are so many! Faren
I wanted a version a bit more "dry" using fish ..



cooked in cooking oil .. a wonder indeed!
Now I greet you I'll see you next week!

THE Mesciu



100 g di ceci
100 g di cannellini secchi
300 g di farro
olio extravergine d`oliva
sale e pepe

*Brodo di verdure se gradite un sapore più deciso

Mettere a bagno per 12 ore in un recipiente i fagioli cannellini,i ceci e il farro insieme in un altro .Mettete sul fuoco una pentola con sale e portatela a bollore,versate i ceci e il farro.
Dopo mezz'ora in un'altra pentola con acqua salata portet a cottura i fagioli.
Una volta che i fagioli saranno cotti versateli con tuta l'acqua nella pentola dei ceci e farro,fate cuocere insieme per una decina di minuti,servite caldo con olio e pepe.
* Potrete variare usando per la cottura del brodo di verdure,oppure add to the cooking water thyme, garlic and bay leaves or sage.

Mesciu WITH SHELLFISH AND SEPIA JULINNE OF COOKING OIL IN THE GINGER

Mesciu cooked and drained (keep some stock in hot) Prawns



cuttlefish (cut julienne), Fresh ginger





orange thyme celery (cut into julinne end end)

Extra virgin

Mesciu Once the broth is ready leave it in the last school.
add the oil in a saucepan and bring to 65 ° turn off the heat (use a thermometer) Pour the fish, ginger, thyme and celery, Once the oil is cold, repeat this operation to the point of cooking that you liked.
To keep the oil in my right grade without having to repeat the process each time to bring it back up to temperature, it would be appropriate to use a plate induction, but do not worry turn out well even with a simple cooking thermometer.
When ready remove the fish oil and dab gently lay on Mesciu you've drained, season with perfumed oil, add a little celery, pour a little hot broth of Mesciu, add pepper and serve!