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Spaghetti with lumpfish roe and salmon

Ingredients (for 2 people)

200 gr. Spaghetti

1 box of eggs lumpfish

1 package of smoked salmon 1 onion

Slice the onion finely and blanch it in a pan without adding oil. Meanwhile, cut the smoked salmon into strips.

When the onion begins to brown, add the salmon, stirring often blanch one minute and then add a drizzle of olive oil and a dash of water.

Cook covered for 5 minutes, add a pinch of red pepper and continue cooking for another 5 minutes.

Separately, cook the pasta, drain and add the salmon and onion sauce. Serve on plates and mix 1-2 teaspoons of lumpfish eggs.

Thanks to: Mom Carla.

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Donuts Marche

Ingredients (for 6-8 people):

350 gr. flour

150 gr. sugar

100 gr. butter

30 gr. pine nuts 3 eggs

half tablespoon baking powder

1 lemon

cinnamon powdered milk

Melt the butter in a double boiler. Meanwhile peel in a bowl 2 eggs and 1 egg white (reserving the second egg). Combine sugar, lemon zest and half a teaspoon of cinnamon.

Combine melted butter, mixing with electric beaters for 5 minutes.

Sift flour with baking powder, place a mound on a platter or in a large bowl. Pour the mixture in the center just prepared. Begin to knead, adding the warm milk needed to obtain a soft dough but not sticky.

Wrap the dough with plastic wrap and let rest in refrigerator for half an hour.

Divide the dough into small pieces, work to obtain the cylinders, then joining the ends. You should try to get donuts for about 5 cm in diameter (if they are smaller, expanding the central hole is closed, as has happened with mine).

Prepare a saucepan of boiling water with the help of Ramin (preferably plastic instead of metal), immerse in a bun at a time, leaving it covered by water for about 10 seconds.

Scocciolare each bun and place on a baking tray covered with baking paper.

In a bowl beat the remaining egg yolk with a little 'milk and use the compost to brush the pretzels. Garnish with pine nuts for 3-4 ring, pressing the dough.

Bake at 160 degrees for 30 minutes.

Thanks to: a journal of food that I do not remember the title ...

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brown Tortelloni stuffed with potatoes, sausage and stracchino

Ingredients (serves 6):

For the filling:

half-pack of soft cheese (Or growth)

200 gr. mortadella, diced parsley

500 gr. Potato

For the pastry: 6 eggs

600 gr.

flour 6 teaspoons unsweetened cocoa powder

For the filling: Boil the potatoes, peel and mash with potato masher. Meanwhile, finely chop the parsley and diced mortadella. Add sausage, parsley and soft cheese to potatoes, mix well and adjust salt. Allow the stuffing in the refrigerator for at least a couple of hours.

For the dough: Divide the ingredients into 2-3 parts and work each one individually. For each part, in a large bowl mix the flour and cocoa powder. Make the fountain on the board, and from here follow the classic recipe for the pastry.

Serve with butter and sage and a sprinkle of Parmesan cheese.

For the filling are indebted to the recipe of the tortelloni potato festival of Sant'Agata Bolognese. The pastry recipe is in the book "Recipes La Vecchia Scuola Bolognese" Alessandra Spisni.

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Passatelli

Ingredients (serves 4):

3 eggs 120 gr. grated Parmesan cheese

120 gr. breadcrumbs

1 tablespoon of flour "00"

teaspoon nutmeg

(broth)

In a large container with a fork, beat eggs, walnut and nutmeg to taste with salt and pepper. Add the Parmesan and bread crumbs.

Mix everything together with your hands, and finally add the flour. The final dough should be soft but not sticky, then If necessary add a little 'flour.

Cover with plastic wrap and let stand in refrigerator a couple of hours. Meanwhile, prepare the broth (preferably homemade, or nut meat).

Pull the dough from fridge, divide it into small part can and pass it with a potato masher, resulting in many small cylinders of about 3-4 cm in length. When the broth comes to a boil, throw in passatelli broth, and cook 2-3 minutes. Serve as soon as passatelli come to the surface.

Thanks to: Mom Carla.

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Green noodles with meat sauce soft chocolate cake

Ingredients (serves 4)

300 gr. of "00" flour 2 eggs

a pinch of nutmeg

50 gr. of frozen spinach

sauce (see recipe here )

Parmesan

Throw the frozen spinach in boiling water, wait for the resumption of the boil and cook for at least another 15 minutes. Drain in a colander, let cool and then squeeze a hand up to pull out all the water possible. Weighing a total of 30 gr. spinach squeezed dry, any remainder not in use.

on the board to make a mound of flour and a pinch of nutmeg. Add the 2 eggs in the middle and squeezed spinach divided into small pieces. Kneading and rolling dough exactly as in the classic recipe .

Allow the dough lying on the cutting board for about 10 minutes. Then wrap it around itself (the step of winding must be about 7-8 cm). Cut the dough with a flat knife, making sure the cuts are perpendicular to the long side of the sheet (otherwise you get very twisted noodles!). The width of the noodles should be less than 1 cm.

Open noodles thus obtained and let them dry for half an hour on the chopping board, being careful not to overlap too much. If you do not cook them right away, you can place "nest" in cabaret kitchen for a couple of days.

Cook in boiling salted water, drain and serve with the sauce and a sprinkling of Parmesan cheese.

Thanks to: grandmother Lucia

Sectoral Structure Of Brazil

Ingredients:

130 gr.

flour 50 gr. of frumina

75 gr. unsweetened cocoa powder

260 gr. sugar

a cream from fresh (125 ml)

3 large eggs 1 lemon

4 tablespoons white martini (30 ml)

1 packet of yeast 16 gr

butter to grease the role

Fit an electric mixer with the sugar, eggs and lemon zest.

Slowly add the cream cakes and a martini and mix again.

Continuing to whisk, slowly add the yeast and cocoa powder (to ensure that cocoa is pushed out, you should use a container tall enough). While continuing to whisk, add the flour and frumina.

Bake in a role greased with butter and flour.

Bake at 180 degrees in the oven (no fan) for about 45-50 minutes.

Allow to cool in the oven door open for half an hour.

version with raisins : Before you begin to blend all the ingredients, put in a glass 60 oz. raisins and cover with alchernes. Let stand 10 minutes while you blend all the rest.

When the dough is ready, drain and squeeze the raisins and mix them in a glass a couple of tablespoons of dough. Place in buttered and floured baking pan only half of the dough, then add the raisins and then cover with remaining dough.

version with chocolate chips : as the basic version, but with plenty of sprinkles before baking chocolate drops, focusing especially on the sides. Usually the drops sink the dough while it rises in the oven.

Thanks to: the Tomma (who sometimes speaks in third person), the base is a recipe for soft cake with whipping cream .

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fried dumplings (crescentina)

Ingredients (for about 10 dumplings):

25 gr. of fresh yeast

500 gr. of flour "00"

70 gr. lard (or olive oil)

frying oil

1 teaspoon sugar 2 teaspoons salt

Break yeast into a bowl and cover with water lukewarm. Add the sugar to melt thoroughly and then add a tablespoon of flour, stirring to remove at least the huge lumps. Wait 10 minutes (however, until the yeast has almost doubled its volume).

Meanwhile, on a cutting board (or in a large bowl), place the flour. Add the batter yeast, lard, cut into small pieces (or olive oil) and a teaspoon of salt (not directly in contact with the yeast).

Knead adding about 100 ml of warm water, in stages, but not until you get a smooth and it does not stick to hands. Put the dough, engraved cross, in a floured bowl, at least twice as big dough. Cover with a damp cloth and let rise in a warm place, away from drafts, for at least 4-5 hours.

Work the dough again for several minutes, possibly adding a little 'flour if necessary. Divide the dough into parts of 110-120 grams each, and let stand another 10 minutes.

Pulling each ball separately, resulting in a pastry ring (or at least quite circular, so you eat everything!) Of about 15-20 cm in diameter. Fry for 10-15 seconds on both sides, in a container tall enough and large enough to hold the sheets.

Go on paper towel to remove excess oil. If necessary, change the paper after about ten minutes. The ideal is to eat freshly cooked, you just heat in microwave for a few minutes. Serve with meats, especially ham and salami.

If you like, you can also freeze the balls wrapped in cling film (you keep about 1 month). In this case, when you want to bake should pull out of the freezer about 4 hours before removing their plastic wrap. Usually in this case it is necessary to add a little 'flour as you roll the dough, but otherwise it proceeds exactly as in the case.

If you have 2 minutes, read the entry on wikipedia.

Thanks to: grandmother Iris.

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Tortelloni blacks

Ingredients (serves 4):

For the filling:

500 gr. Potato

100 gr. grated Parmesan cheese 2 eggs

1 tablespoon chopped fresh parsley

For the pastry:

1 sachet of squid ink (4-5 gr.)

3 eggs 300 gr. of flour "00"

For the filling: Boil the potatoes, peel and mash with potato masher. Add the Parmesan cheese, chopped parsley and 2 eggs. Add salt and pepper. Let stand in refrigerator for at least a couple of hours, so you get a compact dough, the easier to be determined on the squares of pastry.

For the pastry: sepia often scrub the cutting board, so unlike the usual, you should make a mound of flour in a container with enough large and only when the mixture is well, move on the board. After the fountain, add half a bag of black liquid ink and the 3 eggs and begin to beat with a fork. After a couple of minutes, add the squid ink left, and start working with your hands. From here on, just follow the recipe to pull the sheet . The dough must be stretched thin, but not too much.

Cut the pastry into squares, fill with stuffing and close the sauce. If you do not eat in a day, may be frozen in the freezer (up comedy, well spaced so they will not attack) and then store in freezer bags for a couple of months without problems.

Thanks to Elisa, who helped me to close tortelloni; Spisni Alessandra's book, "Recipes de" La Vecchia Scuola Bolognese "", for those not familiar here is a link .