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Saracen

I'm satisfied! Yesterday I decided to embark on fresh pasta. For some of you will be a cabbage, fresh pasta I made it many times normal, but the gluten-free ... I had a thousand doubts and if you do not stay together, and if it does not take all the cooking, and discarded, and if I can not straighten it as it should and is similar to a shoe sole ... and if .... what if ...

and if it was good and not so strange?
Here is my first experiment. I used a mix of flour and a friend had given me then I adjusted to this pasta recipe pizzoccheri i.
For the dough 100 grams of prepared pizzoccheri "Anna's bread, one egg, two tablespoons of oil, a little water. I put everything in bimby for 20 "vel. 4. Then I spread the dough with a rolling pin until you get a thin sheet. I used the rice flour to prevent it from attacking while I stretch out and say it was really easy.
I blanched pasta in salted water for one minute.
First of all what I had prepared:
- the white sauce co n 1 / 2 cups milk, 50 grams of rice flour, a teaspoon of salt
- two medium potatoes thinly sliced \u200b\u200band browned in a pan with a little bit of butter, a few leaves of sage and a little salt
- a bunch of herbs boiled, squeezed and put into pan with a tablespoon of olive oil and a clove of garlic and salt
- a mozzarella cheese and 1 hg dairy chopped, grated Parmesan
Lightly grease a baking dish and I paid a little bit of white sauce on the bottom, then I started to stratify the pasta, vegetables, cheese and a bit 'of white sauce.
the end before baking I topped with a bit of butter flavored with a sage leaf.
... who knows what they would think of this the Valtellina change their recipe??

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a lasagna

Saturday is already a day of celebration. In fact my husband always says that is his favorite day because you can enjoy it all the way knowing that the next day is a holiday .... it is a bit 'Leopard!
So last Saturday of the festival dish: lasagne.
One is the classic recipe with meat sauce, the other is a very simple experiment to adjust the pesto lasagna that is a friend of mine.
Ingredients: 2 packages of pasta for lasagna biaglut (sooner or later I must also try the pasta!)
Bechamel: 1 liter of milk, 100g rice flour, salt.
Sauce: 300 gr minced meat, onion, olive oil, a little red wine, tomato sauce, a tablespoon of vegetable bimby nut, salt.
Pesto: 40 fresh basil leaves (in my garden and my mom there was still little helpers have chosen the most beautiful!) A handful of pine nuts, olive oil, salt, a clove of garlic.
In addition to all this: grated Parmesan and mozzarella.

I prepared the sauce by frying the onion with the oil, I added the meat and I soaked in the wine, I finally put the tomato sauce, nut and I let it cook slowly for an hour, adding salt after cooking.
I made the pesto with the basil, chop the pine nuts I added oil and a clove of garlic. Do not mince the garlic in the house because we find it hard to digest, so the sauce is flavored but lighter. I did not put the cheese because we do not like (but then I step it is !!!!!) and I added the cheese directly into the layers of lasagna.
Béchamel I bimby prepared in putting everything in the blender and cook for 12 'to 90 ° speed. 3, however, check that the density is as desired.
Cook the pasta in plenty of water salt water for at least 4-5 minutes. I had no way of proving the other pastes biaglut but that is not bad.
I prepared two buttered pan, pour a little sauce on the bottom and started to make the layers alternating pasta, meat sauce or pesto, bescimella, a few teaspoons of Parmesan and a few small pieces of mozzarella, and then in a hot oven at 180 degrees for about half an hour. Small

about: learning to make fresh pasta gluten free advice .... look!!

good week!

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moods

Tanned, plump but with well defined shape, happy and satisfied in paper cups, the muffins with chocolate smiles and seems blissfully say "Eat me".
collapsed, overflowing and a little 'down the plain muffin wants to be left alone, will not comment on its form, its state .... not even want to be eaten or risk going through that leaves a bad taste in mouth.

Who knows what happened that night in the oven? The two were born together, from the same bowl, mix the same, with only small difference in a few tablespoons of cocoa added to the end! Yet in an oven has grown, it has been inflated and has acquired the consistency and color .... the other was let go, abandoning himself to the edge of the mold.




















They remind me of me: I am the one with chocolate during the holidays, of course, does not turn that color, perhaps with a slight beige. For the plain I am now !!!!! ah ah ah A GOOD DAY ALL.

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mess

this is really a mess, it could be defined in other ways. First of all, I have not boiled the potatoes well and then crushing it remained hard and the pieces in the oven even after they split. Then I added too much cheese so lost consistency and last but not least I forgot to add the thyme. However

seen from the outside do not understand anything .... right?

Ingredients: 5 medium potatoes, 2 hg mousse of milk (or ricotta) 1 / 2 hg ham, bread crumbs (mine was gluten-free, of course), thyme, salt, some cubes of cheese dairy.
Boil potatoes, mash with a fork and place in a bowl. Add the milk mousse, diced ham, cheese dairy cubes and thyme. Mix well and season with salt. Lightly grease a baking dish and pour in the mixture, smooth it and sprinkle with a little 'bread crumbs and some butter. Place in oven until the gratin in the surface will formed a golden crust.