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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.