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This is important because it is the first post that has a cooked recipe, tested and eaten together. E 'come so during one of our Skype chats with me to the river through Zurich and Art in Pozzuoli. We then made as soon as I got home. I must say that much of enforcement is mine, but the idea as we understand from the trial is wholly Art Someone In fact, storcerà the nose, but I assure you, I also dishes that are not chick from "strange", loved it.
But I warn you: 1uesto is a delicate dish that requires a bit 'of time for preparation.
Here is the recipe.

Ingredients for 4 people

320 g Basmati rice (recommend to other market which can now be found in many supermarkets and of course the World Shops )
2 large white onions
2-3 pears decane

1 carrot 1 celery
1 cup dry white wine
Provolone del Monaco cheese
nuts
oil
butter

sugar salt pepper


With an onion, carrot and celery prepared a vegetable soup. In a frying pan and coarsely chopped onion and sauté the other in a little 'oil and a knob of butter. Add pears, washed and diced with the skin. Sprinkle with a tablespoon of sugar, a pinch of salt and a handful of black pepper and let it caramelize. Set aside. In the same pan, without washing, add the rice and let it toast for a few minutes without sticking. Add the wine and let evaporate. Now proceed with the broth as a normal risotto. A few minutes from the end of cooking rice, add the pears and a few pieces of diced provolone (not too much else the cheese line). Finish cooking, Serve and add the provolone cheese flakes and chopped walnuts.
Bon Appetit!

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Chocolate ... I love you

I never would have said, if you had asked me a few months ago but you prefer the sweet or salty? Without any hesitation I replied, SALTY!
But since I came here, is the lack of affection, will be the falls of chocolate you see every corner of the city have some real attacks abstinence from chocolate. So yesterday I had a little 'time, I remembered this recipe quick and easy, the kind that come to your rescue when you want a sweet but do not want to spend the afternoon in the kitchen or when you suddenly swoop in house guests.
The base is the classic chocolate candy that when you open it hides a warm heart, but you can help by giving them complete freedom to the imagination. I do not know a pear custard with slices of orange peel or even with a nice fresh cream with mascarpone.
Call to talk, here's the recipe for 12 people: 8 eggs



300 g sugar 200 g of cocoa bitter

150 g soft butter 2 packets of vanilla 2 tablespoons flour



Preparation Melt the butter in a bain marie. In a large bowl, add the sugar and butter and work (I use the electric whisk, but you can also use a wooden spoon and lots of elbow grease), until the mixture is homogeneous. Add the eggs one at a time, vanilla and flour (sifted), continuing to work to obtain a cream with no lumps.
Now add the sifted cocoa and stir well. Grease and flour the molds
single-serving (such as pudding) and fill with the mixture almost to the brim.
Cook in the oven (fan) at 180 degrees for about 10 minutes. Remove from the oven and Serve. Serve immediately or the molten chocolate heart rapprenderà. Try

, guaranteed success!