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fried barley, radicchio and shrimp

Ieri...che splendida giornata!!! Un bel sole...beh, caldo direi di no...ma almeno allegro...una bella luce in casa, nel cuore, tanta voglia di fare!

Mi sono messa a fare un bel pò di ordine nelle varie cose accumulate in giro per casa in questi giorni, la mia voglia di pulizia e di nuovo mi led to free up some of the superfluous and feel so much better ... look around and see how nice space, clean air!

.... Then yesterday I got to know the sweet Pippi ... finally we hear the phone ... just got to talk Thee, dear and discover once again that there are so many similarities between us ... thanks for everything you've got a big heart!

And what about Tuesday afternoon? That's great, a wonderful tour to Milan, where I finally was able to meet my dear Ely Calvé during the event of which I had spoken, that the IPC was held in Milan for the note.

What

very nice ... along with many other bloggers like us, I had the pleasure of meeting, we had fun listening to the funny gags Katia Follesa, finding that the mayonnaise is good, versatile, does not hurt and helps prepare plates of brownies supersfiziosi ... even to scream! We also tasted a splendid buffet many delicious snacks and dishes prepared with the help of the legendary salsa (which I adored, however ... but every now and then, alas, saw the band ... diet!)

You can see and Read something more going on nice new site dedicated to Calvé mayonnaise, where you'll find many delicious ideas, original and fun!

.... But back to us during our foray in Milan and I have bought up by Coin Ely house, yes, there were saldiiiii ... and we give away these beautiful pans oven dish or two to ... head ... of course I immediately wanted me to baptize with this recipe, view Alice in February, but I modified using barley instead of pasta and then baked in a casserole.

I thought it would be ideal to attend the gathering of Imma, a collection that excites me and not a little ... I love all kinds of casserole, siiiiiiiiiiii!!

Allora partiamo subito con gli ingredienti:

per 2 pirofiline
100 gr orzo perlato
olio extravergine d'oliva
sale pepe
1 piccolo cespo di radicchio rosso lungo
50 gr di dadini di emmenthal
100 gr gamberetti surgelati
uno spicchio d'aglio
mezzo bicchiere scarso di vino bianco

Preparazione:
Ho mondato il radicchio, l'ho ben lavato e asciugato con cartada cucina e poi l'ho fatto a pezzettini.
Ho sbollentato i gamberetti qualche minuto in una pentolina con acqua e sale, li ho scolati e lasciati raffreddare.
In una padella ho scaldato qualche cucchiaio d'olio e ci ho aggiunto lo clove of garlic, I cook a few minutes and I deleted before it became dark.
I joined the radicchio and I did it simmer for about ten minutes, then I added the shrimp and have faded with white wine, well, raising the heat to evaporate the alcohol. I
salt, pepper and cooked on high heat to restrict the sauce formed ....
... in the meantime I boiled barley in boiling salted water, cooked (slightly al dente left) and implemented by skipping the pan with sauce.
At this point I have the slightly oiled oven dish, I've been lying so barley dressed and put on the surface of the small cubes of Emmenthal to create a nice streamlined gratin, place in oven at 180 degrees for 7-8 minutes (at the top) to melt slightly and gratin all ... and voila!
What do you think?

There seem appetizing??

Now I leave, wishing you a wonderful day ... it's raining and cold here this morning, Ugh ... the sun of yesterday seems to have forgotten ... oh well!

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Chicken thighs with bacon and zucchini

Today I am a bit of travel. These days are taken by many things ... my husband is not there and I found myself alone to attend to the important tasks that have deadlines later this month.

And today I'll move in that di Milano Calvé for an event at which they were invited bloggers, including me ...

.... some of you participate? Would be nice to meet and know ...

Back to us now is the recipe was a pleasant surprise. In my house the chicken legs like crazy ... I often find myself preparing them, but it is not easy to find a variant usual method of roasting or frying pan! Leafing through this book

here (soon to "reviewed by me" on page Cookbooks in my kitchen ... ... by the way, do you like? What do you think?) Christmas present from husband and daughter, I found this ideuzza ... the original recipe calls for baking, but I preferred the pan (in my case this of Ballarini) faster.

The thighs have remained very soft, tasty and saucer appeared cheerful and colorful as you can see from the picture! A variation on simple, but effective and safe choice, believe me!

Here's how I did:

Ingredients: 3 time

chicken

100 grams of bacon, sliced \u200b\u200b

1 tablespoon extra virgin olive oil

half cup dry white wine

rosemary to taste (for me a bit of the dry Mondospezie )

salt and pepper For the boundary

2 beautiful large zucchini 2 tablespoons extra virgin

salt and pepper

Preparation: I

removing the skin of chicken thighs and I seasoned with salt, pepper and dried rosemary. Gradually, I wrapped in bacon and put them in a pan just oiled finish with this ... it really just a spoon.

I shaded with white wine and turned up the heat to evaporate it well, then I cooked over medium heat, turning them every so for about a half hour, three-quarters of an hour.

In another pan I put the oil, wash the zucchini, peeled and cut into small cubes and tossed it for 8-10 minutes and season with salt and pepper, and add a pinch of dried rosemary. During

cooking the thighs, the belly has taken on a beautiful golden brown and crispy, so ...

Serve by placing the chicken legs well hot and crispy on a bed of courgettes ... the great thing is that the outside is crispy, but the inside soft and tasty!

The book, in the section on recommendations, says that all white meat and lean meat can be cooked in this way, because the bacon used to wrap the meat, the fat melts during cooking, tasteless and softening.

I can only wish you .... Enjoy!

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Scarves! Cookies

.... I fell in love with wool pom pom (which is !)... I realized how many chenille scarves, some of them presents at Christmas!
I really like knitted, it relaxes me crazy, even a scarf I can in these few hours, maybe in a week watching television or on the couch ...
These will be aimed at friends' birthdays and anniversaries .... for many, hoping to appease them.
And what do you think, I like the colors? Which one?

I'm still very clumsy with regard to finish, but slowly into account to improve ... A
those interested in learning how to work this fabulous wool / chenille result from the soft, soft and warm ... just look here!


Good Sunday to all!