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One book leads to another ....

In this "epistolary story of our days" everything starts with an e-mail sent to a wrong address and it so happens that this mistake behind us is the encounter between two people even though they are strangers, they do writing a vehicle for the sentiments. Li is discovered reading and rereading the same things, looking between the lines a little more, giving it different colors and tones. The curiosity of the expected response, the effect yielded by the question. The bickering and pleasant and ironic references to something implied, including, perhaps hoped, by both. The silences that create confusion. The feelings that touch through the virtual words, the screen, afraid to move away and then explode in touching distance. Some without faces, at least for a while ', voiceless, without contact with everyday reality, locked and hidden in the words chosen with care for those who want to come next. And what follows is that, as often happens in these virtual relationships there comes a time when the lack of being able to see and touch, to know and feel with all five senses, puts aside the real life and hope that what has written becomes tangible with the same intensity with which it is lived in words.
Who would want to go the right way from "I never said the North Wind" and then read "The Seventh Wave" (Daniel Glattauer), but I must admit that doing the opposite, as has happened to me, does not take away the taste of reading these two books. Pleasantly light and intriguing (for those with a dash of romance), awaken the curiosity of seeing how it ends. We also taunt on what we sometimes create in our virtual surf, people know only through the computer, keep your distance, increase or shorten them, sometimes going over.

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can remove a sweet taste in your mouth? In short, the desserts are a whim, something with which to cuddle but do not overdo it, a small consolation in sorrow. Chocolate For example ... Hmmmm chocolate! It will be because I live a few yards from a chocolate factory and our neighborhood is surrounded by the scent often (sometimes it is truly "smell"), maybe because that turns into a thousand different ways and is coupled with a multitude of flavors, but say you could you give it up? I'm not saying for a day or as long of a diet, would you be able to imagine life without chocolate?
sweets .... those creamy, iperpannosi and calories that make you gain weight just by looking at those rustic, a little 'dry but with particular tastes and decided. Those contrasting soft inside and crunchy outside, or vice versa. Those who have a summer break to cool off and those that winter you warm. Those who remind us of loved ones, the cakes her grandmother, aunt, mother's, or remind us of places we've been good, vacation, cities we visited. Those who do not phagocytes in the throes of a hypoglycaemic but for which you create a ritual, you stop, you get a little space to get caught by the scent, to savor the flavor and texture. Those where you have tested and you are able (but not) and those that now you can do with your eyes closed ... also prepare because it is a part of the pleasure.

Those who have disappointed those deflating the last minute and for a moment that made you feel a great pastry chef. Those where there take refuge when things went just as we wanted, and their sweetness (... just a little bit of sugar helps the medicine go down) change a little 'taste of our day.

for the dough: 150 gr sugar, 250 g gluten-free flour mix for pies , 100g of butter, 2 eggs, a pinch of salt , a teaspoon of yeast. Mix flour with sugar, salt, and baking powder. Add the butter and the eggs and mix. If the dough is too hard or crumbly add a little milk.
for the filling: 300g of milk mousse (or ricotta) 100g amaretti (I used those " Mediterranean delights), 2 tablespoons of sugar. Chop the macaroons, add mousse milk and sugar until creamy smooth. Forder
a cake pan with parchment paper and include a pasta making sure to cut it so that the edges remain quite high. Spread the cream macaroons and then cover with another disc of dough and close the edges. Bake for about 30 'to 180 °. Let cool and sprinkle with powdered sugar.

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amaretti cake soup of chickpeas and zucchini lasagna with cream of broccoli

"Before, step, look, look. Sometimes in a hurry just look quiet. At other times, curiously, I stop. Leggo and go beyond. I read almost listening. I read and envy you, kindly. I read and I smile, I am moved, I agree with or just lose myself in other people's thoughts. Entering imagine the faces, hands, voices, colors and scents. Let me bring to far away places because it combines something in common even without knowing. Other times, forcing what I am, I let myself go and I communicate what I close, I know (or do not know), what I feel and what I see, in the hope that what comes out is not misunderstood, distorted, misunderstood. ask, say, implies that, ignoring the will, laziness, incompetence. I take breaks, knowing that there may be, that does not shake the world, this world, if I stop. I do not run, I am not only out of duty, do not yield to the lure of numbers. I fight with my suspicious nature and open spaces because small dialogues and exchanges can take place. I put aside my insecurity found that trying to reduce gradually the right size that allows me to be freer.

I feel the lack of real contact. Look and not only imagine the people and things. I miss the meeting. I struggle to overcome my need to actually touch and feel, feeling on the skin, and is something that still leaves me in frustration. "

This recipe I took from the book of spices my husband gave me for Christmas. It 's a tasty soup, spiced and gives great satisfaction.
Ingredients: a box of peas, 3 zucchini, 1 / 2 onion, turmeric, cumin, coriander, water, salt.
Chop the onion and brown it with a little oil. Add the chickpeas (I used canned already cooked, but you can use those facts Ammolite dried and cooked for half an hour) and zucchini cut into small cubes without the part with the seeds (to be honest I have left). Add the spices and salt. Cover with water and cook for half an hour.

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Here is another experiment of dough in the oven. After the classic lasagna, vegetables and pesto here they are in a "broccoli." Of course, half the family has not appreciated and has turned their noses up in disgust. Some even dared: "nooooo schifoooo broccoli make me!" But I noticed I did not and I continued to tout the taste, softness, delicacy of this dish.
For the dough: 150 gr flour "bread Anna" for fresh pasta, a pinch of salt, one egg, a tablespoon of olive oil, water as needed, rolling pin and elbow grease to pull the dough!
For the white sauce: 700gr milk, 50 gr rice flour, a teaspoon of salt, a knob of butter and nutmeg. I used to prepare bimby .... 5 minutes, 8 and indeed was ready.
For the cream of broccoli: 300 grams broccoli (I used frozen ones to minimize the smell in the kitchen, otherwise they would have started to complain even before you see what I put into the pot), 3 tablespoons grated parmesan, a little milk, salt and pepper. Cook the broccoli with a little oil until they become soft, add the milk, Parmesan, salt and pepper. Mix well by pressing the broccoli until creamy.
In a buttered casserole dish alternating layers of pastry cream Broccoli and Bechamel. I also added a few slices of mozzarella. Bake at 180 degrees for about 30-40 minutes. Serve hot.

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mini quiche with bacon - get rid of the pig

Ingredients:
for the dough: 250 gr gluten free flour (I mixed that with a little Schar 'of biaglut and Glutafin, but can not remember the doses), 100g butter, 100g cold water, a pinch of salt.
for the filling: boiled greens, ricotta mousse or milk, cheese like dairy, cheese, bacon slices.

Mix the flour with salt, butter and water so that the dough is very workable. Spread
with floured rolling pin, taking care to keep it from sticking and cut into disks of about 12 cm wide, or at least slightly larger than the molds where the cook. Place the baking paper, place the dough and place a layer of sliced \u200b\u200bmozzarella, add a few slices of bacon and cover with boiled and chopped herbs together with ricotta cheese and chopped. Cover with another circle of dough and bake at 180 degrees for about 15-20 minutes.
Pasta brisa has been really good and crisp and the filling, with bacon, really tasty.

With this pseudo-recipe joined the campaign launched by Madame bavareisa and Kemikonti
.... but I would add that unfortunately there are many more!

Milan an adage states:
"I come purscel U never seen an old, but u saw an old purscel I come!"

(pill of wisdom for this I thank my friend Franca)

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tiramisu Laura

Laura is our friend in Rome, transplanted in our city for business, love by choice. It 's the "girlfriend" of one of our old friend date and it was our first contact with celiac disease. I remember during a beach vacation a few years ago, I was sitting in front of her, who had cooked his pasta with his pot. He had one of those sandwiches that I just can not eat and was careful not to mix his food with us. I remember that I had explained how he had discovered what he should do, the risks and the attention she had to have. I also remember thinking about what life would be so complicated, especially when you were at home. Who would have imagined a few years later we would be in the same conditions. When Matthew was diagnosed with celiac disease, I went into a panic and she was definitely the first person to help me calm down and on many practical matters. Then the celica at home are now 3 and ..... but this story is that you know from your blog.
few nights ago she came to dinner at our house and kindly to the thought of her sweet ...

Ingredients: 4 eggs, 500g of mascarpone cheese, 5 tablespoons of sugar, coffee (decaffeinated you used to be able to safely give it to my babies! Too kind), cocoa, wheat biscuits galbusera zero.
Whisk the egg whites with sugar, add the mascarpone and egg yolks and mix. Dip one by one in the coffee and stratify ... okay by you know how to make tiramisu!!
I've always done with Pavesini dovendoci but I tried to give up to replace them with the biscuits or biscuits with gluten-free without satisfactory results, I was always dry and dry. When I tried to Laura I was surprised because it melted in your mouth .... and think that I do not like the grain even zero!!

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ravioli with meat sauce

This is my first experiment of filled pasta. Last Saturday we had friends over for dinner and thought I'd make lasagna with fresh pasta with vegetables abounded got a bit 'with the amount of flour and then I advanced a bit' of dough. Not enough to make a portion of noodles, so too the basket without a second thought and then I thought it would be an opportunity to try to make ravioli. The filling was too improvised with a spoon advanced meat sauce, a little grated cheese and bread. I stretched the dough into a fairly Sottini, or made of piles of filling slightly spaced then I've covered with another layer of pasta. With a mold of biscuits and then I cut the dough with your fingers wet with water I pressed the edges to seal them well.
I've cooked in salted water 1 minute and I have served with melted butter flavored with "pesteda" or mixture of salt, garlic and herbs, which gave us at Christmas with our friends.

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a good book to keep in the kitchen

to

Many times I said I'd like to do a cooking class on the spices (and pastries, chocolate, cooking .... gluten free) but not in my area there were, and who knows if they ever make one, then the good soul of my husband has decided to remedy giving me this book is really beautiful, interesting and inviting. In addition to explaining the different types of spices, as they are, where they come from, how it tastes and how they are used, also mentions recipes and decorative applications. So if you want to do, or make a gift, "spices" by Cristina Bottari, ed. Leonardo Publishing.

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a cake for Olga Happy Christmas and Emanuela

Ingredients : 200g cakes prepared for Riso Scotti, 70g corn flour foil, 50g rice flour, 100g sugar, 100g butter, 1 whole egg and egg yolk, jam to taste (I to blueberries), icing sugar.

Mix the three flours, sugar, add butter and eggs and mix, if you need to add one or two tablespoons of milk to obtain a consistent dough that does not crumble and nice to knit.
Roll out the dough on a sheet of baking paper, making a layer about half an inch, put it into the pan and trim the excess dough. Prick the bottom with a fork, pour over the jam and decorate with scraps of dough. Bake in oven at 180 degrees for about half an hour.
Allow to cool and sprinkle with powdered sugar .... if you like.
This recipe is for women of "a heart gluten free flour. It is not their recipe, but the point is just that, through their work have helped many people with celiac disease to try, try and try again, recipes that seemed impossible to do without gluten. Their advice in addition to being timely, essential, unpretentious and sometimes brave dare I say, pave the way in experimenting with gluten-free cooking in accordance with your taste and needs. So this cake wants to be a big THANK YOU to them.