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Tribute

no recipe today.

We are at the end of September, as soon must ' face a long and snowy winter (or so 'they say' observers of wasps and bees), I decided to dedicate a special post.

The tax and 'more' than deserved. A bit 'cause the previous posts almost always take advantage of its productions. A bit 'cause a crop like that these days I really did not expect, given the lack of care that I spent the last two months! Let the drums roll

(.. indeed, the gourds!) And begin the celebration.







Soon new recipes that take advantage of the harvest ..

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Strangolapreti


Recipes strangolapreti, and their regional variations, if they are many (of all, the creations of maintenance and Fabien ).
The recipe I am proposing here has a special flavor for me. The bread, broken up into a coarse, and herbs from the garden, collected and immediately cooked and cut up old wooden cutting boards. The weather Sunday in the rhythm of the country. The tolling of a bell in the distance. To monitor carefully the cook, only the mountains.

Ingredients:

spinach and chard
an egg
dry bread

milk nutmeg salt


For season
butter
sage
grain

Clean the herbs and the spinach and blanch them in hot salted water for 3 minutes (also excellent steamed: 5 minutes). Then cut into small pieces and put them in a bowl with the egg. Mix well and then add a little 'time to dry bread with chopped softened a bit' of milk. Sprinkle with salt and nutmeg.

In a saucepan bring the water to a boil. Prepare then, using a spoon (but especially if your hands !!!), the gnocchi and place in boiling water. When you come to the surface let cook for about 3 minutes and then drain. Finally

Season with plenty of Parmesan cheese and melted butter in which you fried a bit 'of sage.

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Aquila Saffron Risotto with spinach and herbs

Hope the Milanese do not take it too: a classic title of this recipe was in fact "Risotto alla Milanese.


But what many do not know (and I was among them, until the gift of my friend Antonio L'Aquila) and 'saffron and that' one of the PDO of the town of Aquila, as evidenced by the beautiful site Consortium of , full of references to events and gastronomic itineraries.

few days ago I had the chance 'to discover and enjoy this product (thanks Antonio !!!), I use often in my recipes. To better appreciate the quality ', I decided to try this recipe, simple and classic.

Trial and 'exceeded with flying colors! Yet another reason 'to visit these beautiful areas, even during the flowering period, when the valleys and the meadows are tinged with purple and pink.

Ingredients:

rice

white wine broth onion


pepper saffron oil


Do brown the finely chopped onion in a pan with a little oil. Then add the rice and cooked for a minute. Then add half a glass of wine, over high heat, let the alcohol evaporate. In a glass melt in the warm water and add saffron. Then cover the rice with the vegetable stock and bring to a boil. Stir occasionally, adding broth as necessary, until the end of cooking.

Excellent served with grated pepper.

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Pesto Pesto Rosso


holds the second pitch that you can freeze and store for winter as that of the post. Even with this you can dress penne, farfalle, orecchiette and so on.

INGREDIENTS

2 red peppers 3 tablespoons pine nuts 3 cloves garlic

80 g of parmesan cheese 6 tablespoons extra virgin olive oil


Thoroughly wash and clean the peperono remove seeds and inner white. Cut them into strips. Put all the ingredients to the mixer until the mixture is dense. This dose filled 6 containers of aluminum portion. If frozen, when you want to use it, pull it out a couple of hours before and refrigerate, ripassatelo then in a pan with a knob of butter.