Japanese Hibachi Pink Sauce

I am a gnocchi addicted

I really like that much .... with meat sauce, butter and sage, sautéed tomato, pesto ...... In short there is no dressing hated me .. if there are the dumplings for lunch you will see that the day goes better!

sfernata this passion for the gnocchi, there acciungiamo that the mother of Philip, my beloved nephew, I recently asked a few recipe to do with his child ... Then it occurred to me that you are having fun at a few with pasta ...

here then for Susan, Philip, Albert and all those who want to try my

GNOCCHI P ATAT

ingredients *

potatoes (preferably old)

1 kg flour 250 g 00

egg 1

salt qb

nutmeg to taste

* with these doses there are 4 generous servings, I've cooked two at once, then I froze the other, leaving the gnocchi in the freezer lying on the floured tray, and put once already in a tough plastic bag

boil the potatoes in salted water, peel and mash in a bowl of warm. add flour and other ingredients, mix well (so soon anyway)

then divide the dough into ropes NOW about 1 cm in diameter. them into pieces about 1.5 cm in length, then pass them on the prongs of a fork or the back of a cheese grater ... I had a nice wooden tool with the grooves that were perfect for me

still need to act quickly with this "pasta", because - at least mine - started to become wet after a while, 'and I had to add another flour ...

arrange the dumplings on a floured tray, then cook in salted water until they emerge on the surface.

I seasoned them with a meat sauce to which I added mushrooms cremini mushrooms

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MY FIRST THE REVENGE OF MORE

here is not about recipes But figure skating ...

is a passion shared with friends on the team, and continued for 27 years (ooommioddiooooo) with fatigue, anger (often), disappointment (sometimes), fun (the season of summer tours), and honor.

arrived this time as a bronze (Ok, there could be something more) and the admiration of all present

thanks to the valuable collaboration with the choreographers Michael Merola and Enrico Morelli, Project Dance - Reggio Emilia, we are trying to shake off the old way to skate. and often not understood as we would like: within 5 minutes it's hard sometimes to get the message clearly ... then we have to say that you must be a bit 'preparations, rubber bands, open-minded, and do not expect the "ballet of tissue," as my brother!

these professional modern dance always bring new ideas and styles, and having created last year for us the choreography "Knots" for the 2008-2009 season have been thinking about Mina.

to its versatility, its sensuality and irony that has always distinguished.

theme "national-popular" if we want but of undeniable impact on the public ...

was born a ballet called "Legally More" and as rightly said Silvia (our press officer) is the story of those women who, tired of men who have at your side , find the courage to break with the past, and sometimes abandoning mistreating the same man who until yesterday was sleeping on their side and that, without being overwhelmed by the turn of events, pick up the hand's life, the reorganization, revolutionizing the upset to realize that ultimately you are well sunshine.

It was good, very good even for themselves!

unfortunately the video of the race (February 7, 2009 - Reggio Emilia) was damaged and I can not publish it - Ugh - but there are many beautiful photos on our site ... here's a taste

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HAPPY VALENTINE! !

that mean?

valentine love stuff that is not a party ... all those hearts up and down ... the dinners at the restaurant that you peel them live ... the sweetness that cair teeth ...

no no no not for me

but my husband and I adore the Peanuts ... (Here's a brief history on wikipedia ) and exchange the valentine Valentine ....

as always "The boy with the funny nose" (or Snoopy) receives a lot of Valentine .. while poor Charlie Brown ... remains dry mouth in anticipation of its red-haired girl ...

very poetic Peanuts

ok, however I have prepared a full dinner in the dessert only place, however, that the

WILD BERRY TART

ingredients for a pie diam. 26 cm

sable for the pasta: flour
00 240 gr
160 gr butter (cold from the refrigerator)
icing sugar 80 g
1 whole egg + 1 egg yolk
lemon zest qb

for cream:
250 gr mascarpone cream
125 gr
3 tablespoons vanilla sugar *
1 whole egg

for garnish:
fruits Forest qb

* for vanilla sugar .. after going on a honeymoon in French Polynesia and have learned the history of vanilla, use it until it has more flavor. time ago I used the vanilla beans for another preparation which involved the infusion of the pod in milk accounted for long. well do not throw it away to charity .. with what it takes! in a glass jar full of sugar will give an exquisite fragrance ..

for the pasta: Mix the butter quickly made into small pieces with the sugar, then add the lemon zest, eggs and flour. marry and form a ball it into the fridge for 1 hour.
roll out the dough between two sheets of baking paper Santin ... thanks .. :-) Place it in a buttered pan and infarinta, buchererllare the surface with a fork, and put a bit in the middle 'pulses. Bake for 40 minutes in oven at 180 degrees, remove the vegetables and continue cooking another 5 minutes: it should be pretty golden.

for cream: Beat the egg with sugar, add the mascarpone and beat until it becomes smooth. Whip cream and fold into the mixture.
fill the cake and garnish with raspberries, blueberries, blackberries .. strawberries if you're lucky enough to find them ...

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TUESDAY OF THE FISH '















know the photo is creepy! they are not already a witch .... then when I'm in a hurry because the dish is on the table ready to be eaten .... not my fault! :-(
however the recipe is really tasty: it is

Stuffed Squid stewed, SERVED WITH POLENTA *

4 servings

fresh squid 10-12
onion 1 / 2
dry white wine 1 / 2 cup extra virgin olive oil
qb
breadcrumbs
6 tablespoons Parmesan cheese 4 tablespoons
1 whole egg
salt and pepper to taste
chopped basil 1 tablespoon tomato puree
300 gr

* dumpling that right in the picture is a bit 'of filling that was not in the pockets, so I cooked on my own ...

peel and clean the squid, set aside. Chop the tentacles and wings, and brown them briefly in a pan with olive oil and half the expected onion, finely chopped. sprinkle with a little 'wine, then turn off and cool.

in a bowl, combine the tentacles, bread crumbs, cheese, basil, salt and pepper and tie it all together with the egg. if dough becomes too dry, soften with an egg white, or a little water.
Rimpar bags with the mixture of squid up to 3 / 4, close with a toothpick inserted by way of stitching ...

fry the remaining onion, chopped fine with the extra virgin olive oil, add the stuffed squid, brown on both sides and then deglaze with the wine. add the tomato puree, salt and pepper to taste, finish cooking over low heat with the lid, for about 30 minutes.
if the sauce dries too thin with a little hot water.

for polenta, I used the flash .... after it is made, I poured hot in a round mold (I had to silicon) level the surface, and once I've cooled upside down on a cutting board, cut into wedges and grilled.