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Merry Christmas!

I wish you all a Merry Christmas in the company of your loved ones. Today, no recipes, but the photo of my kids with a Santa Claus Special, Grandpa Luigi!
I expect you all! Post the recipe of oranges!
; ; ; Valentina

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Reginette pesto artichoke and pumpkin cake with orange

We're almost there, the final preparations to better organize and buffet lunches. I propose today a light meal and very delicious, especially for those who love the artichokes. I used the most part good, heart, preparing a fragrant pesto that adds fresh pasta and wraps and giving it a velvety pumpkin with its color gives joy to the table.

SERVES 3 PEOPLE

70 grams of semolina flour

30 grams of 00 flour 1 egg

6 fresh artichokes

3 spring onions

Parsley

Basil

Pine

Pumpkin

Grated cheese

Sale

Olive

toasted almonds or walnuts

PROCEDURE

Sift

the two flours, place a fountain, peel an egg and mix with flour, creating a paste that you will stand half an hour. After the interval, rolling dough using the machine and then review the puff pastry for another size queens.

Depriving the outer leaves of artichokes, cut the heart of the artichoke into 4 pieces and soak it in water with lemon to prevent tarnish. Slice the onions and season with olive oil in a pan, add the sliced \u200b\u200bartichoke hearts, parsley and salt. Skip over high heat and deglaze with white wine. Cover and cook by adding little water. Blend artichokes in a blender, adding a handful of pine nuts, basil leaves and olive oil. Make a pumpkin cubes in olive oil and season and cook a few minutes.

Bring to boil salt water, dip the queens, and after a few minutes pulling them up and add to the pesto artichoke adding ladles of broth and pumpkin. Complete the dish with parsley, grated cheese to taste and chopped toasted almonds or walnuts.

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Tree of Sicily

fluffy A sweet and fragrant, ideal for the large breakfast and snack for children. My daughter Giorgia, the lustful, it soaks in the hot chocolate. But I assure you that is so soft that it is unnecessary to add cream inside.

INGREDIENTS 160 grams of self raising flour 2 eggs

160 grams of sugar

80 grams of orange juice

80 grams of oil Corn

1 teaspoon of vanilla extract

grated rind of orange marmalade

freely

granulated sugar

mold tree 26 cm in height

PROCEDURE

the eggs, pour into a bowl and beat well by hand, adding a pinch of salt, a teaspoon of vanilla extract, sugar and grated rind. Pour the orange juice and oil seeds. Mix ingredients well and gradually add the sifted flour. If you do not have self raising flour in the pantry, replace it with an equal weight of flour and add 00 to the end of a half bag of baking powder. Butter the inside of the mold and add bread crumbs, remove the excess.

Pour the batter, not should never reach the edge, but half the height. Cook in preheated oven at 180 degrees for at least static 40-50 minutes. This long cooking time is necessary for the presence of orange juice that gives the dough a lot of moisture. Let the cake cool before uscirla from the mold. Brush with jam a pleasure, I had at home to apricots, and drop over the granulated sugar.

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Biscuits

This year my tree smells like cookies, good food and beautiful to see.

I had lots of fun to prepare, decorating them with colorful glazes. E ' the imagination of everyone who goes free and allows us to give shape and color to a paste, making these small pleasures.

INGREDIENTS FOR COOKIES 35-40

400 grams of flour 00

160 grams of honey

100 grams of sugar

120 gr burrro

1 egg 1 packet of

vanilina

2 teaspoons cocoa

A pinch of salt

1 teaspoon baking

PROCEDURE

Break the butter into the flour, add the vanilla, baking soda and work quickly with your hands. Add sugar, cocoa, honey and egg, mix the dough. The consistency will be sticky, but that's okay. Let the dough rest for a few hours. Council prepared the day before because the mixture becomes dry and can easily cut the biscuits. Flour the work surface well, and leave the dough from the refrigerator a little at a time. Bake cookies in preheated oven at 180 degrees for 10 minutes. Allow to cool and proceed with the decorations as desired.

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So heald shaft: Sicilian almond nougat

I open the Christmas period with "So heddles, a 'special label that will collect the sweet party.

So heddles is a saying in Sicily which indicates, sweet dishes, tasty, good to enjoy a fine meal. The almond nougat is one of those delicacies that never fails in the Christmas table.

INGREDIENTS 300 grams of toasted almonds

250 g sugar

30 grams of honey

PROCEDURE

Toast almonds in leaving the peel oven, turning often. Dissolve the sugar, stirring often, over low heat. Meanwhile oleare with olive oil a wooden rolling pin and a marble top where you will work a product. As soon as the sugar is dissolved add a tablespoon of honey and add the almonds, turn hard and pour everything into the marble floor, taking great care to avoid burns! Thin nougat with a rolling pin and cut it into pieces with a knife immediately.

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prawns and squid stuffed

Today I am pleased to share with you another dish of Sicilian cuisine that includes flavors and color of tradition: the stuffed squid. The basic ingredient of the stuffing and breadcrumbs, the other ingredients Moving vary in different localities of the region. The forthcoming recipe belongs to the recipe of my family.

Serves 2

4 medium-sized squid

4 tablespoons breadcrumbs

1 tablespoon grated cheese horse

Parsley

Fresh cheese

Butter Olive oil

Pistachios

salt

PROCEDURE

dissecting squid, wash and chop the tentacles . Heat olive oil in a pan and add these tentacles, have them cook for few minutes, add salt and turn off the heat. Toast the breadcrumbs in olive oil ever. As soon as you prepare the filling by combining the cold tentacles, breadcrumbs, grated cheese, horse, parsley, pistachios, cubes of cheese (provolone) and butter. Fill the squid with this filling with the help of a spoon and press well so that no air pockets are formed by closing the ends with a toothpick. Season the squid with olive oil, lemon and oregano and cook on the grill turning several times.

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Cataneselle with wild fennel and sardines

The fruits of the earth and sea meet to give us extraordinary flavors and fragrances, which always find when I make this delicious dish of Sicilian cuisine. There are several variations of this recipe. In western Sicily you use a long pasta shape, the pasta. In eastern Sicily prevails the short one.

The typical taste of fennel and that of sardines is enhanced by the sweet taste of raisins and pine nuts, yellow gold, saffron, and the addition of breadcrumbs that completes the dish with a smell wonderful thanks its roasting in olive oil.

SERVES 4

250 g cataneselle

200-300 grams of fresh sardines boned

500 grams of fennel

1 packet saffron

3 onions news

2 tablespoons pine nuts 2 tablespoons

raisins

half a tablespoon of tomato paste

Olive oil Salt

Breadcrumbs

PROCEDURE

Clean the sardines, open a book and bone. Rinse and chop. Carefully wash the fennel, after removing the stalks harder, boil in salted water. Drain, keeping aside the cooking liquid, and chop finely. Chop the onions, and season them in a pan, with plenty of oil oil. Add the sardines, stirring constantly. Combine the pine nuts, raisins, tomato paste and fennel, a pinch of salt and pour a ladle of cooking water, and cook a few minutes, until the liquid evaporates. Bring to boil the water from the fennel, add a sachet of saffron and plunge the pasta. Drain the pasta and finish cooking in the sauce, serving it with toasted bread crumbs with olive oil before.

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pork tenderloin stuffed with ham

A roast is also known as rose of Parma, the presence of two local products prosciutto and Parmesan.

It is a great second of festive meals, for his presentation and for the filling that makes the meat soft and very tasty. The sauce that is formed during cooking, with the addition of cream, is a real treat. In short it is a dish of success.

INGREDIENTS FOR 6 PEOPLE

600 grams of pork fillet

200 grams of ham

100 grams of shaved Parmesan

A glass of red wine

Vegetable broth

A bouquet garni (rosemary, thyme, basil, marjoram, parsley)

Half onion 2 cloves garlic

Butter Olive oil

2 tablespoons cream

PROCEDURE

Cut the tenderloin side, opening a book. Place it between 2 sheets of plastic wrap and flatten with the help of a meat mallet. Lay the slices of ham and parmesan cheese. Roll the fillet in the longitudinal direction, with the help of the film. Tie well with kitchen string. Do not add salt either internal or external (the filling will give the right flavor).

Heat 3 tablespoons olive oil in a large saucepan, melt butter in the about 20 gr, and add the garlic, sliced \u200b\u200bonion, the bouquet garni and the tenderloin and brown over high heat . Pour a glass of wine, lower the heat and sprinkle with a little vegetable stock from time to time. Cook with the lid for 30 minutes. Allow to cool, strain through a sieve the sauce and add 2 tablespoons of cream to make it sweeter. Slice the tenderloin and serve with the gravy, accompanied with a side of potatoes in the oven.

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IN THE MARKET IF THIS FILM IS VOMIT


The style horror romero Lombardi second feature Lorenzo Lombardi, a young director, writer and independent producer Italian, born in Arezzo in 1986, which has already implemented the feature Life's But - Life is nothing but ...
in 2006, participated Name 7397 the 62nd Venice International Film Festival and other festivals, and founded a film production company, the
Whiterose

. This his second opera, scheduled in late October at the Nuovo Cinema Aquila in Rome and presented in international festivals, belongs to two genres: el'horror the road movie. In the first part of the narrative film is a road movie that stars three boys, David, Sarah and Nicol, traveling in a jeep with small engines apparently aimlessly, but actually directed at the concert of the GTO. In the second part, with the arrival at the supermarket, where the boys decide to stay, turns into a horror film starring the cannibal butcher - played by Ottaviano Blitch - appeared early in the first frame, they reveal only the feet - like Tarantino's Pulp Fiction Mia - the mouth, which ironically wisely and eat fruit, and hands, already stained with blood.

Between the two, however, that horror is much better constructed and represented: the interpretation of the actors and the story is more convincing than the original and more empathetic (drives that will surely raise the hand of David in the meat grinder machine or a fork and the knife on the leg of Nicole). You'll always come to the construction of the horror genre through the emotional climax of the three boys, first gay then isolated and terrified, and through the presence of warning signs (the reading of the cards by the seer, the phone lines strangely isolated, with the seance the flicker funeral), but since the first frames, when it appears only the mouth of the butcher, ironically at the counter of the fruit with their hands stained with blood, the viewer perceives that the final film will have a horror story.

In The Market has an excellent photography, which refers to many music videos, particularly those with their own set and shot in the supermarket, as

Fake Plastic Trees by Radiohead. However, many are also present film quotes: from Tarantino (close-ups of feet, reading Bible verses, scenes pulp), the Coen (the horror of the American province in the movie Fargo with the emblematic scene of the foot in the meat grinder ) Dario Argento (especially

Zombi - Dawn of the Dead by Romero

, set just at a supermarket in the same Silver and edited the script) and last Pasolini's Salò or the 120 Days of Sodom .

It 's a more philosophical horror splatter style Romero: a complaint - unfortunately never dated - ironic and biting on the approved company (hence the choice of supermarket just like Romero's zombies attacking the society consumption) that swallows, as also stated in the subtitle of the film Eat or be eaten, using the human body and then on the last frontier of horror: the disintegration of the body.

Alessandro Alfonsi

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ham and parmesan zucchini terrine with smoked cheese and goulash

A 'delicious and tasty idea that there can enrich the holiday buffet. The presentation is essential to give a touch of fantasy to your table!

never forget that the eye wants its part ....

SERVES 4

700 gr potato

3 zucchini 1 egg

Olive

30 g butter

30 gr flour 00

30 ml of milk

Sale

Provola smoked

Parsley

PROCEDURE

Wash 2 zucchini, slice them into rounds and cook in skillet with 2 tablespoons of olive oil and a bit 'of water, cover until they are cooked.

Boil the potatoes and salt when the water boils. Drain, peel and mash to reduce them. Add a pinch of salt, a handful of parsley and beaten egg . Melt the butter in the microwave, add the flour and milk, condensed obtaining a fake white sauce. (Will be used to give structure and consistency to mashed potatoes).

Cut zucchini into rounds the third. Line a rectangular mold 10 cm x 27 cm with baking paper olearla and with a little 'olive oil.

Place the zucchini scales, covering the entire mold. Pour half of the mashed potatoes, spread over the cooked zucchini and smoked cheese into cubes. Cover with the rest of the puree. Do not put zucchini in the surface, but add just a little 'bread crumbs and a drizzle of olive oil. Put in oven at 250 ° static for 25 minutes. Allow to cool before serving at least 10 minutes, so that transform the bowl to maintain shape.