Why Do My Fingers Go White

Vienna and Prague, delicious flavors: Part 2

One piece of advice I can give to those who will visit 'Prague':
allow yourself the chance to 'get lost.

Escape street are 'tourist and let your feet take you .. the surprises will not take long to wonder.


An appointment can not miss and 'the witches' kitchen .. the restaurant U Carodejek (Praha 1, Ramova 4). Dishes in a friendly, informal and totally bewitched! More 'that the potions, be careful about portions: they are abundant to say the least!

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Vienna and Prague, delicious flavors: Part 1

This time, no recipes. Instead I want to take this opportunity to bring some of my impressions of two culinary cities' wonderful (discounted to say, but both still manage to surprise those traveling) that I could finally know.

start with Vienna, and with a little present ..



Having the hotel in the area of \u200b\u200b Naschmarkt and 'was a great success: not only from this area and 'visit Vienna on foot, but it' s a neighborhood dotted with excellent restaurants (frequented mostly 'from Vienna) and original shops, houses and the fact that every day the colorful and distinctive market.



Strolling among the stalls of the morning Naschmarkt (maybe eating a freshly baked pretzels!) And 'a great way to breathe Vienna. Hundreds of stalls offer food and specialties' multi-ethnic. In the evening, the market turns, and dozens of stalls become crowded open-air restaurants. Among all points in particular Umar Fisch, an excellent restaurant that turkish, maintained by a real pirate), will delight 'with its specialties' fish. Among the shops in the area, could not pass unnoticed Babette's Spice and books for cooks: a treasure trove for fans who spent hours cooking to enjoy the collection of cookbooks.

Finally, how can we forget the delights of Viennese pastries! The Sacher cakes , insurclassabile for fame, and 'just one of many possibilities' that you have to sweeten the day.

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Ravioli Meatballs carrot endives

This recipe is not just because spring is made with escarole, a vegetable very autumnal. We cooked the fact we have some 'time ago, and wanted to publish it to see your reactions .....

INGREDIEN TI

For the dough

eggs, wheat flour

For the filling and the sauce
a smooth escarole
30
black olives 2 tablespoons salted capers

extra virgin olive oil salt pepper

500 grams of smoked cheese

2 anchovies 1 clove of garlic a handful of pine nuts


Prepare pasta according to the classic proportions of 100 grams of flour for each egg. Roll out the dough into a thin sheet.
fry in a pan a little 'oil with garlic and pepper, add half of escarole washed and cleaned. Wait until it loses its water and cook half cooked add half of the capers and half the olives. Finally add salt.
Prepare the ravioli stuffed with escarole and a few pieces of smoked cheese. Meanwhile
repeat the same thing as before with the remaining escarole that add the anchovies and pine nuts.
Cook the ravioli and when they are afloat, sautéed in the sauce of endives.

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Chickpea


Yesterday when my mom brought me a bowl of just boiled chickpeas, I wondered what I would unable to prepare .. Given the gloomy and chilly day, and I 'immediately sprung to mind this recipe, just insegnatami by Ornella. It took a few spoonfuls to fade away the drabness of the room and the veil of melancholy from the heart. Try it!

Ingredients:

boiled chickpeas onion parsley


oil vegetable broth

lemon pepper salt


Chop the onion and parsley and mix them. Heat the oil in a pan and then add the chopped onion. Let it cook for some minutes, until 'the onion' golden but soft. Add the chickpeas and cook for 2 minutes, then add the broth. Bring to a boil, cover and simmer for 15 minutes. Mash chickpeas with a fork until 'the soup takes on some significance. Then add the squeezed juice of half a lemon, salt and pepper to taste.

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pie bread



Do you have an incredible desire of lasagna pasta but do not have it ready 'time to do it? You have not yet dry bread crumbs?

Here then is a very simple recipe that I Rosalda revealed that in the blink of an eye you soothe 'cravings, and that in an era where the re-use becomes essential, and' sustainable well!

Ingredients:
Ragu '
Bread Dry Milk

For the sauce: 50g butter


50g flour 1 / 2 l Milk
Grana
Sale
Nutmeg

Prepare sauce. Melt over low heat 50 grams of butter in a pan, remove from heat and add 50 grams of flour (preferably sifted). Stir with a wooden spoon to dissolve any lumps, put on the fire and cook until it takes on a slightly brown color. Then add 1 / 2 pint of milk "flush", ie making it drop so slowly into the pan, and cook, stirring constantly until desired consistency (A few minutes to boil). Then remove from heat and add salt and nutmeg.

Preparation of mess. Cut the bread into thin slices (about 1 / 2 cm). In a baking dish alternating layers of (1) slices of bread soaked in milk, (2) white sauce, (3) sauce. Sprinkle with a layer of grated Parmesan and (for the most 'delicious) butter flakes. Bake for about 20 minutes at 200 degrees.

Variations.
This time I used the sauce ', but great variations are a red sauce with vegetables (eggplant good!), Or a simple tomato sauce.