Why Does Come Smell Like Squid

A couple of links

Claudia From the site, one that has' weeks to read it with pleasure and surprise every day, I discovered a beautiful collection (actually two!) made by Linda , in his blog that he has collected more 100 recipes with pumpkin and chestnuts with 100 recipes .

Well, that is, good reading and many thanks to Linda!

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autumn fig jam and walnuts

It 's true that some recipes come from a series of amazing coincidences ..

few days ago and Francy Nico came to visit us and took us (directly from Corsica!) A fantastic fig jam and pine nuts. We were still settling, when, to our great joy, my neighbor told us to let off steam in the collection of figs from her tree (this year, has just outdone herself !!!).

So here I immediately thought to try the fig jam S. Agnese (the small village of Civezzano where I live since 2 years). And, given the recent discovery travel, I immediately stole the recipe ..
modifying it clearly.

So, walnuts instead of pine nuts, and a bit 'of figs with the skin,' cause we're pretty sure that your pieces are organic and a bit 'more' consisting of the jam makes us mad.

Ingredients:

500g figs

300g brown sugar 100g shelled walnuts 1 apple


Peel 2 / 3 of the figs well washed and the remaining 1 / 3 and cut all to pieces. Peel and slice the apple. Put into a pan with the sugar and cook, stirring occasionally. When it comes to ebolizzione leave a few more minutes (you do the test with the ceramic plate). Trut Then add nuts, mix well and pour into sterilized jars.

Another special thanks to the nearby Bruno, and Nico and Elio have flared in the collection.

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My first prize and a big thank you to my garden

This post ' dedicated to Manu, who I won this award:



The award takes on a very special, both because it 's the first one to get, and because' a person is to me very dear, estimates already 'in many ways, and recently valued for its creativity' cooking! The

therefore dedicate this post, and pictures Autumn stolen last weekend at the Pumpkin Festival Pergine Valsugana. Hoping to be the inspiration for dishes that will surprise us with 'the coming months.












And after tasting this fall, to return the favor by dedicating the award to:

• Seeds Poppy
• The spice merchant
• What is not strangling .. fat
• The Cookbook by Anna
• Stella salt
  

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Courgettes under glass

This is a recipe a bit 'old, made in early September when the zucchini were still fresh and available. I have not had time to publish it before, but maybe can be useful for next year.


INGREDIENTS 2 kg of zucchini and white striped;
1 / 2 liter of white wine vinegar;
2 glasses of water;
1 tablespoon salt;
1 / 2 cup of olive oil;
extra virgin olive oil , oregano, garlic and chilli

Wash the zucchini, clean the outer edges and cut in half lengthwise and then into slices not too thin otherwise will be soft. In a saucepan, pour the vinegar, water, salt and half cup of oil and bring to boil. Pour some of the zucchini in this compound so that they are covered with liquid. Wait resume to boil and drain after just three minutes. Put on a towel. Repeat this process until all the zucchini. At this point, wait to dry the zucchini (I wait half a day). Now take the jars clean and begin to enter the zucchini, then a little 'for minced garlic, a bit' of oregano and red pepper. Continue in layers. Finally, oil-filled and capped. For the first few days, check the oil level so that they are under that of the zucchini and add more if this happens. Eat at least one month later. Can be kept for one year.