Guinea Pig- Impacted Faeces

chickpea flour with Nettle and Emmental

This week we are dedicated to gardening, with some friends we have rearranged a little garden left uncultivated for some time. As you can imagine the whole area was full of nettle plants of all sizes, but we were not intimidated, and provided good advice and gardening gloves we have cleaned up all pruned tree oleander and set aside some peaks nettle ... the idea was to make a good risotto ...

back home but plans have changed a little, and the risotto was not among our desires, as he made off the idea of \u200b\u200bexperiencing something new ... so did the recipe that we offer today, but before going into details, it seems important to open a small parenthesis the orchard.

"Urtica urens" is the scientific name of the most common nettle. Perennial plant common in temperate zones is characterized by a thick hair, is present in the leaves than in stem, containing a caustic liquid in contact with the skin causes itching and redness.
There are many properties of this herb known since ancient times, the main one having a high content of iron antianemic useful to health, but it also has purifying, toning, diuretic and tonic. In the kitchen
generally uses the tops of young plants, blanched briefly in boiling water are often combined with soup, rice or mixtures.

Ingredients
130 gr wheat flour type "0"
50 g chickpea flour
30 grams of extra virgin

oil 3 eggs 200 grams of cooked nettle tops

Emmentaler cheese 80 g 50 g yeast

salt pepper curry

poppy seeds

Bring kitchen gloves, despite the nettles were cut stinging properties of the plant held for the first 12 hours after harvest, cut the tops softer than nettles and wash under running water. Put a saucepan with cold water, bring to a boil, then add the nettles and cook for 1-2 minutes at most. Drain the vegetables (if you want you can save the cooking water that can filter and drink as tea) and put on a plate to cool.
Break three eggs into a glass bowl, stir quickly with a fork, in order to break the egg in that case Instead not absorb the flour, add oil and stir .
Combine the two flours and add to the mix, helping you make the dough smooth with a rubber spatula, then add the blanched nettles, Emmenthal diced, yeast, salt, pepper and curry.
Stir thoroughly and cover with a plate and let stand for 1 hour at room temperature.
After the interval, place the bowl containing the mixture in the refrigerator for about 5 / 6 hours.
Preheat the oven to 160 degrees, filled a third of the muffin molds with the mixture is cold, sprinkle with poppy seeds and bake for 20/25 minutes. Serve hot.

NOTE: Be sure to cover the pan with aluminum foil after 10 minutes of cooking, so you do not have the crust of the muffin sbruciacchiata ....

What To Write On A Baptism Card From Godmother

What to know on Olive Oil and Seed

you're wondering why a post on the oil ... we often make choices on the basis of what the majority thinks, but do not pry on the real reasons of why you use something, rather than something else.
The idea of \u200b\u200bthis post comes from conversations around the use of oil in the kitchen ... It hear it said often that the best oil for frying is to seeds, but seeds that? Certainly the food and the non-catering prefer to use vegetable oils for their lower cost compared to olive oil, but among the seed oils of the peanut is what is best suited for frying because of its high point Smoke that industry decreased alterations during cooking.
Did you know that more fats are exposed to high temeprature, suffer more damage? All this has inevitable repercussions on the human body. It is also useful to know that the old grease should not be used for cooking and frying fats can not be reused ...
Extra virgin olive oil for example, in addition to being the best olive oil from all points of view, it is absolutely suitable for frying, but the pocket (the money) meant that one felt that this is not suitable, so ask around if the extra virgin olive oil is used for frying and note that you will never find someone who nods. It must be said that we treat the Sicilian extra virgin olive oil as something precious, so we would be a waste to use it for frying, rather than be eaten on a slice of bread, maybe freshly baked!
Before reading the information about olive oil and seeds, we would like to also suggest the risks involved if you do not perform proper disposal.
know where to throw the oil in a frying pan after home-made? Usually we throw used oil in the kitchen sink or in some drain, right? This is one of the biggest mistakes we can their illegal.
Why we do it? Simply because no one explains how to do it in an appropriate manner. The best thing would be to confer upon any public or private recycle because it can become fuel or biodiesel, or pour the oil, once that it is cooled, in plastic bottles or glass jars, closed course, and put them in the trash. Do you know why it would be better to do so? Why not make one liter of oil a million liters of drinking water, enough for the consumption of a person for 14 years.

For visitors to the blog Palermitani recommend, please contact: Vincent Sheehan
Oils SAS, Via Emeric Amari, 38 - Palermo
Hours: 8 - 13 and 14.30 - 17. Tel: 091328543
After all is not as hard ...

Attention then! Do not be fooled by the labels of the oils in the supermarket, often, oil, corn is the more suitable for frying, but it is not. Read, documentatevi if what we have proposed does not convince you, or do whatever and look at the things around us as something to doubt ... do not overdo it though!

And now we come to us ...
Oil is a fatty substance insoluble in water. Today the term refers to oil we all fats that are liquid at room temperature.
once its use was restricted only to food but also cosmetics and lighting, shooting practice even today.
E 'can get the oil from the fruits olive, palm, walnut, from grape seed, sunflower, rapeseed and cotton and legumes, peanuts and soybeans, and cereals such as maize, it There are also a number of animal origin.
phases of oil production, regardless of the source material are: cleaning and peeling of the raw material, grinding and squeezing that can be done either cold or hot, in which case it is necessary before make it edible, submit it to a series of treatments such as degumming, refining, bleaching, hydrogenation, fractionation, deodorization.

Olive oil
E ' characterized by a high content of monounsaturated fat , considered "good" fats in facilitating the replacement of LDL cholesterol in the blood, due to vascular obstruction and heart failure, with the HDL that represents a danger to the body .
It 's a product obtained by treating the fruit of the olive without the addition of another type, is energy-rich fats and vitamins, but protein-free and sugar.
olive oils are classified as:

• virgin olive oils obtained from olives that have not undergone any special treatment in thermal conditions that do not alter . Among these can be distinguished: extra virgin olive oil, virgin olive oil, virgin olive oil and virgin olive oil striking, with rates of acid oleic acid, respectively, not exceeding 1% in the first case, no more than 2% in the second case, not exceeding 3.3% in the case of virgin olive oil is above the 3.3% for the last type;
  
• refined olive oil, in which olive oil, to correct acidity or taste, has suffered physical and chemical processes;
• olive oil obtained by blending olive oils Virgin and refined olive oil;
• olive pomace olive oil , the residue obtained after pressing of virgin oils;
• refined olive pomace oil at a rate of oleic acid not exceeding 0.5%;
• olive pomace oil with maximum rate of 1.5% oleic acid, obtained by blending refined olive-pomace oil and oils other than virgin olive lamapante.

It 's the most popular condiment in the absolute, undeniable and his presence in the Mediterranean cuisine is a good preservative for vegetables and herbs, is used to anoint the food on the spit or baebecue, in preparation sauces and marinades for poultry, fish, meat and game.
Its high smoke point, which is the temperature at which a heated fat begins to break down food, by altering its molecular structure makes it more suitable for frying, peanut oil together.

Oil Seeds
The oil is obtained from the processing of fruits and seeds of many plants, except the olive.
E 'possible to find different types: oils monosem and various seed oils first obtained by processing a single plant species, the second one mixture containing different seed oils, and oils Dietary absolutely not suitable for cooking and enriched with nutrients, like vitamins.
There are different types if it refers to the original raw material:

• peanut oil It is one of the less rich in polyunsaturated fats (which molecules are formed by a long carbon chain where you have to have at least two double bonds) with a good content of oleic acid, is obtained by pressure or by solvents from the seeds of peanuts. It is used in the manufacture of margarine and is the most stable at high temperatures, and then together with olive oil is best for frying because its smoke point is around 180 °
  
• corn oil : its level of polyunsaturated fatty acids is high, so it is not suitable for cooking. E 'extracted from the germ of the seed corn and is very subject to oxidation;
• sunflower seed oil: it is extracted from the seeds of the sunflower is about 50% from polyunsaturated fatty acids, therefore, is not suitable for cooking;
• oil soybean: is the most widely used oil in the world, is derived from the seeds of soybean and has a high content of polyunsaturated fatty acids, that can be used as a condiment for seasoning various dishes;
• oil Palm : made by pressing the palm fruit is rich in saturated fatty acids, therefore, is a semi temeperatura environment. Unlike precedents is reddish due to the high content of beta-carotene and has a pronounced flavor. It 'an important ingredient of many soaps, powders, detergents and personal care products;
• sesame oil: made from sesame seeds, much used in cooking asaiatica (we'll put it on bread in Sicily! ) has nutty flavor and is rich in monounsaturated and polyunsaturated fatty acids;
• grape seed oil: it is obtained from grape seeds and has a high percentage of polyunsaturated fatty acids, is used to produce margarine ;
• safflower oil: it is obtained from safflower seeds, given the large percentage of polyunsaturated fatty acids is uilizzato for the production of margarine;
  
• cottonseed oil: extracted from cotton seed, contains fatty acids: polyunsaturated, monounsaturated and saturated and is used to the production of margarine;
• rapeseed oil: extracted from the seeds of rape, is rich in erucic acid, which belongs to the class of fatty acids, is insoluble in water and soluble in methanol and ethanol, which is why it is prohibited its use for human consumption;
  
• coconut oil: extracted from the pulp of coconuts, is rich saturated fat, much used in the preparation of margarines and confectionery industry.

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Orecchiette with Pumpkin Cream and Chicory

A bit of history ...
Orecchiette typical Apulian dish, round shape and concave sources have not yet fully known. Some say that in the Provencal French, since the Middle Ages, they produced a similar pasta with durum wheat in southern France, were then D'Anjou, Counts of Provence, who had between their domains also the lands of Apulia, to spread the pasta Provencal with the name of "orecchiette". Some people, however, speaks of Arab origin. In fact, in traditional Arab cuisine, is used to eat the ear of Amman ", a typical sweet made of almonds, the festival of Purim - Feast of the Fortunes - which falls on the 14th of Adar (March). It is said that during the reign of King Ahasuerus of Persia , Prime Minister Amman outraged by the population and Braico not bow down before him, asked the king to destroy the population of the day massacre will be chosen by lot, hence the name of the party, rolling the dice. However, the king was not aware of the origins of the Jewish wife Esther, who presents himself at the suggestion of his uncle Mordechai, the king asked her husband to save the Jewish people. The king Ahasuerus agrees but, having already signed the decree which provided for the extermination of the Jews, he signed another that authorizes the Jews to defend themselves from attack. Amman is hanged for scarring and sweets, the shape of which resembles a stylized ear, are called "the ears of Amman."
the feast of Purim writes Giuliana Ascoli Vitali- Norsa, the author of the book "Cooking Jewish tradition" "As one of the few times a tragic story of the Jewish people ended happily, even today we are celebrating this event under the banner of joy. And 'party of adults and children, it is customary to masquerades, plays, gifts to children and adults. You drink wine and eat sweets of any kind. A typical cake that is found in all the traditions of various countries are the ears of Amman. In Italy we make a lot of sweets made with almonds. " The only party and the only day you can drink wine without limits, cakes and fruit are awarded up to complete exhaustion because someone says that the next day, with the beginning of the Easter period, is not permitted in either case the presence of a grain of flour!
Professor Luigi Sada, a scholar of great food and wine from Puglia, and others claim the other hand, from Puglia, precisely in the territory of Bari during the Sannicandro d homination Norman-Swabian, between the eleventh and twelfth century.
According to local tradition, in fact, the shape of orecchiette appears consistent with the roofs of the trulli, in addition, it is said that towards the end of the 500 in the archives of the church of San Nicola di Bari was ritrovatauna testimony in which there was depicted a father who gave her daughter a bakery. In the notarial deed seems to be read that the most important to leave in marriage dowry Adequacy was the daughter's ability to prepare "recchietedde.

Ingredients
For orecchiette (about 3 / 4 persons)
300g wheat flour
100g of wheat flour type "0"
350g c . ca warm water


salt For the dressing
2 garlic cloves 1 onion pink

red 400g pumpkin (already clean)
a bunch of chicory about 800g
1 teaspoon black pepper starch

peperencino
grated pecorino
extra virgin olive oil salt


Mix together the wheat flour with the wheat flour type "0" and the salt. After being well blended together, created a crater with a hole in the middle where you put the warm water, little by little, until you are able to collect all the flour ae to have a smooth paste, not too sticky nor too dry (The amount of water is approximate because a number of factors influenzerenno the consistency of the dough, so add the amount of water needed to form the dough with the characteristics described above) .
Cut a piece of dough (put the rest of the dough in a damp cloth to prevent drying out) and roll it to form a cylinder about an inch in diameter, cut into small pieces of dough the length of about an inch with a rounded tip of a knife or the handle of a spoon or a fork, drag each piece of dough until it is rolled up: take the form of a shell. Rovesciatela the contrary, helping you with your thumb to get the orecchiette.Una Once you have prepared your orecchiette, let them dry overnight on one floor and sprinkle with wheat flour.




Put to boil the red pumpkin, cleaned and cut into pieces, in a little water and simmer with the lid until it is reduced to a pulp. In a pan, let brown, with extra virgin olive oil, garlic cloves and chopped onion. When the onion is wilted (if necessary add water when the cooked pumpkin) , remove the garlic cloves and add the chicory, which have previously cleaned. Cook until wilted chicory will not (we we left a bit crunchy) , add salt and red pepper. Pass the pumpkin with the blender, add a teaspoon of potato starch , sprinkle with salt and black pepper. Put water to boil in a pot, add salt and cook for about 7 orecchiette minunti (as orecchiette rise to the surface) or until there seem ready, drain and pour in pumpkin. Then add the chicory and, finally, sprinkle with the grated pecorino.

NB Orecchiette usually served with turnip greens, we have chosen to prepare the pumpkin and chicory because are not only seasonal ingredients, but also because the contrast of sweet and bitter, as the pumpkin and chicory makes this dish truly exceptional!

Snow Tubbing Killington

Crispell Rice ... "The Crepes Melati"

"The monks were Michelasso the art of eating, drinking and strolling. Arose in the morning, falling to say, each putting it down in churches, often behind closed doors, not to be disturbed by the faithful, then they went in the room to fetch something, waiting for lunch in the spacious kitchens where they worked as a cave, no less than eight cooks, In addition to dishwashers. Every day the cooks from Nicolosi received four loads of coal to keep the stove oak always accessible, and only for frying cellarer the kitchen, give them each day, four bladders of lard, two rolls each, and Cafissi two oil: stuff in the house of the prince was enough for six mesi.I cauldrons and barbecues were so large that one could boil a whole roast a leg of veal and swordfish healthy healthy, the grater two dishwashers, grabbed some half wheel of cheese, they were an hour spiallarvela; the trunk of an oak stump was that two men came to embrace, and every week, a carpenter, who received Tari four and a half barrel of wine for this service, segarne had two fingers, because it was reduced by as much useless grind. in the city, the cuisine of the Benedictines had passed a proverb, and the macaroni pie with pastry crust, the rice balls as big as a melon, stuffed olives, Melati the pancakes, which were flat no another chef could work, and then ice cream, spumoni for, for the cash freeze ... "

(" The Viceroy "F. De Roberto)

The detailed description of a day in the life of the Benedictine monks of Catania, Chapter 6 of the historical novel by Robert De, not only reveals the habits and practices of the largest monastic abbey European Union, after the Portuguese Cisneros, but it is also a mirror of nineteenth-century Sicilian cuisine. There are several reasons why it was so strong the relevance of the Benedictine monastery St. Nicholas Arena in the city, the monks were distinguished not only because it held the spiritual and temporal power but also for their "interpretation of life," based on the welfare and wealth at the table. The reason a lot of attention in a dish that, despite the place "not permetesse", you can find the "right of primogeniture; ancient system of inheritance, applied in Sicily before the unification of Italy, is provided for the indivisibility of the patrimony and the right of the firstborn to inherit everything. Minor children of the rich Sicilian aristocrats had, therefore, the future marked by the shadow of poverty, in an attempt to escape the fate, and some did not wish to devote herself to working for no reason, began an ecclesiastical career as the only way to salvation. But if it is true that the hard fate marked the lives of young women and men of noble origins, confining them in labyrinthine monasteries, it is true that they did not intend to give up a proper life to their former lifestyle ...
Since 1977 the monument is home to the University of Catania, and exactly the Faculty of Arts, for some years, before the disastrous cuts borne by the Italian cultural heritage, much of the structure has been restored and have been made accessible places and rooms remained closed for decades. Worthy of note is the kitchen: a form of polygonal boasted a newsstand distribution of space and its functionality one step ahead. The firing point was located in a central location so accessible from all sides of the room, also the particular shape of the room allows for the escape of odors from the central part of the roof acting as a hood, and bay "Service hatch" was directly related to the refectory. Suggestive also the cellars, where it was kept excellent wine worthy companion of succulent dishes, placed just below the cuisine is characterized by lava flows that crossed the area in 1669.
course if you are visiting the complex you will see many other wonders such as the colored cloister or the magnificent library, in short, we could still tell a lot about this place is magic for us, but we prefer to leave you a bit of curiosity that maybe one day you will take a trip ...


Ingredients 250 gr of rice Arborio "

1 liter of whole milk 200 grams of wheat flour flour type "0"
100g rice flour
lemon peel, orange peel

cinnamon

150 grams water 100 grams of yeast (or one packet of baking powder) 50g sugar

200 grams of chestnut honey (usually using the millefiori)
2 oranges squeezed sugar
To fry
peanut oil (or olive oil virgin)

Put a pot on the stove with milk and rice, bring to a boil and stir occasionally. When the rice is cooked, you stir the mixture constantly with a wooden spoon. Turn off the heat when the rice will be Scott and the milk has evaporated, turning into a smooth cream. Pour the mixture into a glass bowl, add the lemon zest and stir quickly. Let stand until the mixture is not cooled, then put it in the refrigerator overnight. Get out of the refrigerator bowl containing rice and cream and let cool for about three hours. Dissolve the yeast, or baking, in 150 grams of warm water in which you have added sugar, stir quickly and add the liquid mixture into the bowl. Add orange peel, cinnamon and flour. Knead with wet hands and let stand for 1 hour and a half. Heat the orange juice and melt into the honey, stir and set aside. Heat the oil must be abundant a bit like a small fryer , take part of the mixture and place on a cutting board that you have previously anointed. Using the blade of a knife, which is also sprinkled with oil, extracted sticks of dough, about 8 cm long. Once you have cut all the ingredients, you roll the sticks so they end up in a pan full oil, turn them often and take them out once they are golden brown. Put the crispelle on a paper towel and then on a plate, sprinkle with honey and orange juice, sprinkle with icing sugar and cinnamon. be eaten very hot and strictly without the use of cutlery ....