Being college students also means Erasmus travel and learn languages. And a friend of mine who attended the East of Naples, is well aware. And what language should you choose? Mica English or German? No, choose Arabic. Now understand that this means a trip to Arab countries, particularly Syria. And 'the second year that goes there, but did not pass the obstacle of fear, after the intoxication Food took the first time (but I say, if there are any rules of hygiene, respect them, no?) that is worth at least a very good physical shape (thinner as you saw .. maybe I'm kind of a trip I do it I just saw that a diet can not get it XD). To soften a little the start (which took place just two days after his birthday) we made a party to the surprise. And guess who was the officer of the pie? Of course, me. Rispremi squeeze you, I was just the inspiration .. "Of course it would take something that throws a bit about the morale .. .. Pull up Pull up? Course: the tiramisu." But not the classic tiramisu, let's make a mousse. I try to be him, my Bible (Aka Salvatore De Riso) and childbirth.
INGREDIENTS
For the sponge cake with butter Salvatore De Riso
70g sugar 2 eggs 2 egg yolks
00
50g flour 30 g butter For the filling
300g mascarpone 6 eggs 300g cream
12g gelatine
sugar 120g chocolate chips
For tartufini
chocolate 250g milk chocolate 150g cream
cocoa powder (to be adjusted to make the dough fairly compact)
languages \u200b\u200bcat
PREPARATION
For the sponge cake with butter:
Fit uova intere con metà dello zucchero. A parte montare i tuorli con l'altra metà dello zucchero. In un pentolino far fondere il burro, senza riscaldarlo troppo. Quando le due masse sono ben montate, unitele e incorporate la farina setacciata e il burro. Versare il composto in una tortiera di 24cm, imburrata, e far cuocere in forno preriscaldato a 190°-200°C per circa 20 minuti. Lasciare raffreddare
Per la farcia:
mettere in ammollo la colla di pesce in acqua fredda. Intanto montare le uova con lo zucchero e aggiungere il mascarpone. A parte montare la panna. Far sciogliere la colla di pesce in un pentolino e aggiungerla al composto di uova. Mescolare bene e aggiungere la panna ben montata e le gocce di cioccolato.Versare sulla base di pan di spagna al burro, mettere in frigo e lasciar raffreddare.
Per i tartufini:
sciogliere a bagnomaria il cioccolato. Aggiungervi la panna e il cacao amaro, tanto quanto basta ad ottenere un impasto compatto. Formare delle palline e passarle nel cacao amaro.
Composizione:
sistemare sulla superficie del semifreddo, i tartufi e spolverizzare con del cacao amaro. Sui bordi del semifreddo mettervi le lingue di gatto. Riporre in frigo fino al momento di servire.
Che dire, la sorpresa le è piaciuta tantissimo e direi che dalla faccia si nota pure. Ora non mi resta che aspettare che torni per farmi raccontare tutto, tutto di questa bellissima esperienza.
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Sweet dreams .. 
and trundle / on 'magic of the night .. Who has not seen a child (or showed to their babies) "Lady and the Tramp"? And raise your hand if you never said, seeing the scene of the spaghetti: "I want to eat it too ioooooo !!".. Well I certainly was one of those little girls in front of that enchanted scene. It was my favorite. E a distanza di anni (neanche molti a dire il vero, visto che i cartoni animati li guardo ancora adesso) ho realizzato uno dei miei "sogni": mangiare gli spaghetti con le polpettine di "Lilli e il Vagabondo". Li ho preparati qualche mese fa, ma tra una cosa e un'altra mi sono dimenticata di postarla e oggi, mentre sfogliavo le foto dell'album culinario che ho tra i documenti, ecco che mi ciccia fuori la foto.. E subito mi è balzato alla mente il ricordo di quella giornata: i miei erano fuori per un weekend, io e mia sorella eravamo sole a casa. "Robiiiiiiiiii, ti va di coccolarci?? Facciamo le bimbe!!" "Paola, ma stai bene?" "Siiiiiiiiiii, sto benissimo! C'ho voglia di fare gli spaghetti di Lilli e il Vagabondo.. Dai che pure tu ingolososci you every time you see it, that dish! "" The one with the meatballs? "" Yes, yes .. That's the one: D "To which I will not tell my sister's face (which I would call a meatball / addict, given his deep love for the meatballs.) I head straight to work .. But of course I could not combine one of me: I burn the tomato sauce: (
"Robiiiiiiiiii, I burned the pomodorooooooooo"
"I knew that I was too good to be true .. you are a landslide!"
"Jaaaaaaa maybe do it again another day .. "
" Nooooooo, you can not resume in any way? "(to the disappointment on her face grew every moment more)
" Well one way would be: si ricomincia d'accapo"
"Ooooooook, spicciati, però, che ho fame"
Riprendo quindi a preparare il tutto, seguendo per filo e per segno la ricetta tratta da "Buon appetito America" di Laurel Evans. Non c'è bisogno che vi dica della soddisfazione nel mangiarlo.. Ci sentivamo proprio due bimbi davanti a una montagna di zucchero filato :)
SPAGHETTI WITH MEATBALLS
INGREDIENTI per 5 persone
Per le polpette:
2 fette di pane bianco
75ml di latte
200g manzo macinato
100g vitello macinato
100g maiale macinato
30g parimigiano grattugiato
3 cucchiai di prezzemolo fresco tritato
1 tuorlo grande
1 spicchio d'aglio piccolo, tritato (che io, per motivi di odio personale nei confronti di questi bulbi maleodoranti, ho omesso)
3/4 di cucchiaino di sale
pepe nero
Per la salsa di pomodoro
2 cucchiai di olio d'oliva
2 lattine di polpa di pomodoro
1 cipolla piccola tritata
2 spicchi d'aglio interi
500g spaghetti
sale, pepe
PREPARAZIONE
Mescolare il pane e il latte in una ciotola capiente and let rest 10 minutes. Squeeze the bread with a fork until the mixture is GROSOLI. Combine the egg yolk and mix well. Also add the ground beef, Parmesan, parsley, garlic, salt and pepper. With wet hands form small round balls of 3 cm. Heat the oil in a pan and when hot, fry the meatballs until they are golden. Transfer them on a plate lined with paper fried.
Meanwhile prepare the tomato sauce. Heat 2 tablespoons oil in a large skillet over medium-high heat and soffriggetevi onion. Add the garlic and tomato and Simmer until the sauce thickens, about 10 minutes. Salt and pepper to taste.
Add the meatballs to the sauce and Simmer over medium heat for 10 minutes.
Boil pasta, drain and season it with the sauce and meatballs and sprinkle with Parmesan .
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Valentine's Day is approaching .. 
and around you do not see nothing but hearts. This year will be the Valentine novamente a few years ago, when I studied for my bachelor's degree, ergo full of books around the house, notes, slips of paper and photocopying. Not to mention mental status, that way, way tends to forms of hysteria and dyslexia free end of the day. In short, a student in the exam period is not exactly the easiest thing to bear (and I think it also be more fun to watch XD). For me there is one thing that is making me resist the thought of the little "vacation" I allow myself to April. I am leaving for Valencia, just a couple of days to pull the routine and above all to recharge your batteries. So, let's say, between a book and another, I count the days (I miss just stick to the walls of my room) and in the meantime, I delight in the kitchen to make cakes, biscuits, pasta, etc. .. The idea dei cuori, che poi sono simil occhi di bue, mi è venuta per il contest di Flavia. La frolla che ho adoperato è quella che De Riso descrive in uno dei suoi libri (I dolci in famiglia), che personalmente sto utilizzando tipo Bibbia XD. E' una frolla alle nocciole, che si è rivelata friabilissima e ottima, abbinata alla marmellata ai frutti di bosco. Ma veniamo alla ricetta
FROLLE DEGLI INNAMORATI
INGREDIENTI
450g farina 00
150g fecola di patate
2 uova
sale fino
1/2 baccello di vaniglia (io ho utilizzato una bustina di vanillina)
250g
icing sugar 300g soft butter 75g chopped hazelnuts
a pin of a teaspoon of baking powder
jam berries (but that's okay any jam that has a red color is Valentine's Day ..:)
PREPARATION
Sift flour, starch and salt together. Make a hole in the center and mix eggs, sugar, vanilla, hazelnut, butter and yeast. Mix everything and mix the flour, starch and salt. Form a ball and put it in the refrigerator. After about 30 minutes, stretch and shape it into little hearts. Bake at 180 ° C (can not tell you how long, because I set looking at the edges: each time you light colors, they pulled out). Let them cool and spread with jam. Overlap and serve.
With this recipe I participate in the contest Flavia
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this is Halloween, this is Halloween ..
No, no, I'm losing my mind or, rather, not yet. E 'which has some buzz in my head to songs by The Nigthmare Before Christmas (yes, I worship I've got for that movie .. then to the theater if they make us work the on those pieces, so they are completely lost!) and is constantly humming this morning that
hums, hums, there is also the lunch hour in the fridge and remember to have a nice red cabbage (tried in everywhere and found the place less thought) .. and red cabbage, you know, when you cook pulls out a beautiful purple color .. E 'own Halloween!
And go we add a few potatoes .. and to accompany? Also the bread? Noooo! Sfogliette with parmesan cheese and salt Cyprus black (black, of course! .. If it must be Halloween, Halloween that is!) and also give it the shape of a flower (just to remind us that we are almost near the spring).
And we really want to overdo it? Of course you do. I remember the pans (the ones that we use for the gnocchi alla Sorrentina), including an all purple and green. Obviously, my cream will turn out in there!
Of course I also remember that you have read the contest Imma the fabulous, so why not try to get involved?
COCOTTINE OF THE WITCH: CREAM OF RED CABBAGE WITH FLOWERS FOR SALE TO BLACK SHEET OF CYPRUS
INGREDIENTS for 2 people
1 / 4 red cabbage 1 potato large enough
black salt 1 small onion 1 tablespoon of Cyprus
cream 1 tablespoon extra virgin olive oil
For the flowers of a roll of puff pastry
Browse
black salt Cyprus
parmesan black pepper PREPARATION
Carve the roll of dough in the shape of flowers and sprinkle with Parmesan cheese, salt and black pepper. Bake until golden.
Meanwhile, cook the onion in the oil, add the diced potatoes and red cabbage. Add water and cook until the cubes of potatoes are soft. Blend all the ingredients with a blender and cook, adding the cream and adjusting with salt (to make it all dramatic I have done in the end, adding the black salt of Cyprus) in the pan and serve, accompanied by flowers of pastry.
