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cocottine

Ugh, do not take anymore of this cold and fog of this ... I want spring!
my bulbs planted in autumn, are about to bloom ... every so often a sunburst Caldino gives us the illusion of a beautiful spring day and time every night ... but then, at least this side of me, cold and fog back to lord it.
Even in the morning you wake up submerged under a blanket of mist and all covered by a light frost ice.
Ebbasta ....!!!!!
Voglio il soleeeeeeeeeee
Mi rendo conto che ogni anno sono qua a scrivere sempre le stesse cose ( ... e vorrei dirvi...che sono quasi tre, ormai!!!), però davvero io il freddo e l'inverno proprio non lo sopporto, no.
Comunque....
..cerco di esorcizzare tutto ciò, cercando di approfittare, quando c'è un pò di sole, per arieggiare ben bene casa, come a voler cacciar via il grigiume...a dare una bella pulita e ordinata, liberandomi dalle cianfrusaglie e dal superfluo, e creando piattini colorati, luminosi, insomma un pò primaverili, ecco!

Ho quindi voluto preparare queste piccole cocottes in gres ...a proposito, non sono deliziose???
They are right in my state of mind, this desire for color and joy ...


I used:
A handful of frozen peas in casserole
diced ham taste
eggs (1 per cocotte)
abundant cacioricotta for the gratin
olive oil salt, pepper

a piece of white onion

Preparation:
I boiled for 7-8 minutes in boiling salted peas, then I've strained well and I left them a minute apart.
I put a pot of water to boil for cooking the casserole in the oven.
In a pan, I put a drizzle of olive oil with the finely chopped onion and fry for a moment I left ... I then added the diced ham, I browned a little and then I put the peas, salt and pepper.
I cook for a further 6-7 minutes over high heat, blowing up every now and then I turned off the heat and prepared cocottine.
cocottine I oiled the inside, using a silicone brush, then I poured the peas, (distributing goods equally well in every cocottina), I have an egg broken over and gave a generous dusting (I have covered almost!) cacioricotta with cheese. I laid the
cocottine in a larger pan filled with boiling water in order to arrive più o meno ai tre quarti della loro altezza, poi ho infornato a 180° ventilato per circa una ventina di minuti, il tempo di cuocere l'uovo, insomma!

Mi raccomando, tenete la teglia nella parte alta del forno, così si formerà una bella crosticina gratinata in superficie..
Non vi sembrano appetitose? Il top si raggiunge intingendo nell'uovo un bel pezzetto di focaccia croccantissima...




Gustate...e buon appetito!!!!

N.b: cara Imma....posso inserire anche questa nella tua favolosa raccolta ...????

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spring nut bread with buckwheat and rosemary

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gloomy day here today that from me ... fog , gray ... very sad really.
It 's just a good day to turn the oven ....
Although sometimes grumbles because someone here is not complied with the two-hourly rate of light ... oh yes .... oh well by know we can not sit there and watch all noooooooo ????!!!

And then I like to put your hands in the dough.
hands-on so to speak .. because (I be more than sincere), who usually is my beloved Thermomix kneads ... but prepare for the add, taste, see rise ... is a magic, alchemy unique and incredible, at least for me. And then you want to put the satisfaction of the result ... see and enjoy what you have prepared? I think it is unique! Sorry for the digression
(must be this fog that I tarnishes the brain, eheheheh!), All I'm talking about to show these girelline bread prepared a few days ago ... guys a show.
Very good (I just made my daughter there and we just eat them one by one, ready .. go!), Particularly given the saporin from buckwheat and rosemary.

This time I used the yeast, the next time I will try the yeast to see the result ... was also a little crunchy, perhaps have been a few more minutes in the oven it should be, but I plan to perfection because, buckwheat baked into bread, I discovered that I love it!

Ingredients: 150 gr flour 00


200 g buckwheat flour (for me both of Molino Rossetto )
80 gr di lievito madre appena rinfrescato
mezzo cucchiaino di aghi di rosmarino freschi o secchi tagliuzzati (io ho utilizzato quelli della Mondospezie )
10 gr sale fino
1 cucchiaino di zucchero
17 cl di acqua tiepida
latte per spennellare q.b
2 cucchiai scarsi di olio extravergine

Preparazione:
Lavare, asciugare e tritare molto finemente gli aghi del rosmarino se freschi; tritare quelli secchi e lasciare da parte.

Preparazione col Bimby o impastatrice:
Sciogliere il lievito madre con l'acqua, lo zucchero e l'olio a vel. 3-4 per 1 minuto; aggiungere  il rosmarino, le farine setacciate insieme e il sale. Impastare 3 minuti vel.spiga...se attack too, add a few tablespoons of flour, must be a bell'impasto soft and hard.
Preparation hand
Place on work surface the two flour, add sugar and oil, then the yeast previously dissolved in water, and finally the rosemary and salt.
Begin kneading the first floor in a much stronger then in order to obtain a mixture as above.

If you wish to use the yeast, just pick 20 g and proceed as usual in the preparation, dissolve in water and then letting it rise for about three hours.


Form a nice ball, put it in a glass bowl, make a head screwdriver and let it rise (I always in the oven, covered with a damp cloth) for the whole night and at least for twelve hours.
Once this time, take the dough, knead quickly give him some more and divide into six equal parts, with which to form, working with his hands, 6 long sticks about a foot.
rolled up the dough sticks to give them the shape of a snail, leaving open the final part, as a small tail.
Arrange the snails on a baking sheet with parchment paper, brush the top with milk and leave to rise again in the oven about forty minutes. Then turn the oven
e portarlo ad una temperatura di 220° circa; cuocere per una mezz'oretta (ma la prossima volta mi sa che faccio qualche minuto in meno!).
Davvero ottime....
Gustate con dei formaggi...o una fettina di salame....provate e poi mi direte!

Buona giornata a tutti...volevo ringraziarvi per avermi augurato una felice guarigione dal raffreddore...si vede che tutto ciò ha fatto effetto, perchè sto davvero molto meglio!!!!!!!
...........e bon appetit!


Con questa ricetta mi piacerebbe partecipare al contest di Montagne di Biscotti sul grano saraceno!

also always with these snails also participates in the contest for Well organized by Sonia and Illa for people

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"Cords brother" zucchini and salmon, flavored with dill

Happy Monday everyone!
How are you? I am ....
raffreddatissima etcììì!
Last night I lay down very early, packed with acetaminophen to prevent fever, but the bones were broken and they are also sincerely this morning ... runny nose, headache, sore throat ... oh yes, I just got right in! It must have been the raid on Saturday at Macef with Ely? Maybe those changes in temperature and out of the various pavilions ... mah!
E 'was still a wonderful experience, I have seen wonderful things ... plates, cups, pots and accessories of all kinds, colors, patterns and most efficient ... is it really worth it, and if this cost me a cold ... well, patience, come on!

Return to us ... and my kitchen clumsy.
This dish we liked it so much ... it is really very delicate taste, made use scented anise (I had never used before!) And with the addition of pine nuts, even crunchy. I wanted to use this
Mugnaia of my beloved pasta, perfectly suited to this type of seasoning, soft and comfortable (if not I think may work well for normal Bucatini pasta ... but this is special). The result has been a delight.

Here's how I did:

Ingredients: 1 box of pasta
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a slice of fresh salmon without skin or bones of about 200-250 grams
a nice big zucchini
1
handful of pine nuts a little bit of white onion, finely chopped olive oil


dill salt pepper a pinch (About half a teaspoon for me!)
1 tablespoon of sour cream to whip


Preparation: In a wok
put together the olive oil to sauté onion chopped finely, and just let it brown. At this point, cut into julienne zucchini (chopped not too fine, otherwise I recommend then break up, and in this case must rimenere beautiful crisp) and add them, making them jump to well about 6-7 minutes on medium heat, salt and pepando
taste Combine the chopped salmon, flavored with dill seed crushed slightly and continue cooking for several minutes, taking care not to attack the whole.
Meanwhile, cook pasta in salted water, once cooked, add the sauce in the wok, stir in the sour cream (and if necessary with a few tablespoons of cooking water for pasta) for a few minutes over high heat, and once ready, Sprinkle the surface with a pinch of pine nuts.
Here it is .....

A delicate dish, but at the same time substantial, as there is fish and vegetables ... with a nice salad and a fruit you have solved a lunch or dinner!
And it's really fast to do ... which is good, right?!

Now I greet you, I'll attend to some little things I have neglected these days, including the .... uh ... ferro da stiro, mio fedele amico e compagno di scorribande, eheheheh!
Voi che fate di bello???
Buona giornata!!!