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Panini al Salame di Cinta e Broccoli

A tasty idea for an alternative lunch ....

Ingredients for 4:

- 4 Sandwiches soft cereal
- 80 gr. Broccoli boiled
- 70 gr. of Lard
- 50 gr. di Salame di Cinta
- 50 gr. di Pecorino toscano
- 50 gr. di Burro
- Prezzemolo, menta, aglio e pepe

Modalità di preparazione:

Preparate un battuto con il lardo, un ciuffetto di prezzemolo e due foglie di menta, unite poi i broccoli tritati e una presa di pepe. Tagliate i panini ai cereali in tre parti, spennellate le fette con 25 gr. di burro fuso, doratele in una padella antiaderente ben calda e strofinatele con uno spicchio d’aglio (a piacere). Spalmate due fette con il composto di broccoli. Tritate poi grossolanamente il salame di Cinta, aggiungetelo al pecorino grattugiato a filetti, mettete il tutto tra le fette del panino e ricomponetelo.

Preparation time: 25 minutes .

Berny

Treatment Fo Rwooden Dinghy

San Valentino..., un regalo gustoso!

What gift on Valentine's Day ...??? A perfume ..? tie ..? a bag ..? a trip? maybe ..! We thought instead of something to eat ... perhaps for professional deformation? :)

A small but delicious and original thought. We took inspiration from the packaging of Chocolate "Love" studied by "Molina" to the Valentine's Day. They are very nice and special packages, we chose those in the milk carton "I Love You". Nothing off the world famous chocolates in the box blue, but these are something else. As well as beautiful are especially good, which is good.

Here we have prepared a special Gift Box for Valentine's Day. You can find this page of our website. In addition to the chocolates we have included the "Liquor Perfect Love" Gusteria of a jelly rum to taste with chocolate and dark chocolate truffles Ceylon cinnamon pastry Bonci. All packaged in an elegant box and ready to be shipped anywhere.

Tell us a little thought ... ;)

Berny

(Photo by Osvaldo Zomm )

Mucus And Blood Week Before Period

Carciofi sott’olio

meat plant flowers ... The rustic strength bitter sweet and loving, artichokes make a delicious counterpoint to a snack or lunch. Especially if they are high quality, processed from fresh and turned the knife. Almost everyone in extra virgin olive oil.

1, Hirpus - via Modena 57, Carife (AV) - Tel: 082,795,626 (power and balance, Campania purple artichokes, cut into wedges. Very good extra virgin olive oil, olives ogliarola. Cute but do not yield to the bite)

2 ° Agnoni - C.da Copellaro, Cori (LT) - Tel: 2006 668 9678 (An artichoke with muscles. The Great IGP roman with the stem, processed and put into fresh extra virgin olive oil ' company, with the addition of sunflower oil, herbs. An explosion of flavors. On our site this page.)

3 ° Ursini - via S. 5 Giovanni in Venere, Fossacesia (CH) - Tel: 087 260 361 (Innovation and elegance. Between the two types, classic and Capello carciofotto licorice Sangro, the latter wins. Delicate and refined taste.)

4 ° La Dispensa di Amerigo - Piazza XV August 38, Savigno (BO) - Tel: 0516 708 528 (His artichokes, medium and large, are processed in our laboratory by a craftsman but turned out. They have a handsome home, firm texture and crisp, taste of nature that fills the mouth.)

5 ° Antica Enotria Tuccio - C.da narrow provincial r. 65, Cerignola (FG) - Tel: 0885 418 462 (Puglia Violets 2 months left in a brine lemon, then grilled and boiled in water and vinegar before being possessed with the oil. All-produced and organic.)

6 ° Valley Ostilia - via Viali 16, San Bartolomeo a Mare (IM) - Tel: 3478 826 230 (The classic artichoke Ligurian house, the Violet d'Albenga (Slowfood) acetate and well preserved in oil taggiasca. They are lathed by hand with a knife one by one.)

7 ° Antico Frantoio summary - via Mameli 7, piazza Bull 3, Albenga (SV) - Tel: 0182 559 222 (Artichokes in olive oil from Liguria taste. Biologico, craft and industry. Vegetable Oil and their company.)

8 ° Fratelli Pinna Ittiri - c.so Vittorio Emanuele 259, Sassari - Tel: 079 441 100 (the spiny Sardinian artichoke, that's fine Ittiri, worked freshly harvested and cut with a knife. Extra virgin of the house. The pretty face and color, a bit 'woody at the base, green and delicate flavor. )

9 ° Jada - calle 8 above, Conegliano (TV) - Tel: 0438 789 173 (the fine violet artichoke Sant'Erasmo, one cultivated in the Venetian lagoon, crafted by a local craftsman and preserved in olive oil with parsley, garlic and peppercorns. I look homemade, nice texture)

10 ° Cetrone - via Cornarolo 4, Sonnino (LT) - Tel: 0773 949 008 (A major producer of oil with the hobby of artichokes. The rustic herb. igp roman fresh. Tender and crunchy sweetness have a particular plant the vegetable and balsamic hint of herbs. Some doubt its on the oil used. )

(Source Gambero Rosso)

(Image Sixtiesfra )

Berny

Best Camcorder 2010 Prosumer

Smoked duck breast with currant sauce

Ingredients for 4:

- 240 gr. of smoked duck breast slices
- 250 gr. red cabbage
- 50 gr. Rocket
- 2 cinnamon sticks
- 5
shallots - 3 cloves
- 1 teaspoon cumin
-
green pepper - 1 teaspoon dry mustard
- 1 cup
aromatic white wine - 1 bay leaf
- red wine vinegar
- 150 gr. red currant
- 100 gr.
red currant jam -
extra virgin olive oil - 1 glass of sparkling wine
- 30 gr.
of butter - 40 gr. of pickled capers
- salt and pepper

How to prepare: Wash thoroughly

the cabbage and slice it after drying with a long sharp knife. For the marinade
bring to a boil 1 quart of lightly salted water in a pot and flavored with cinnamon, 2 shallots, peeled, cloves, cumin, mustard, bay leaves, wine and a pinch of green pepper and a teaspoon of vinegar . Let simmer
the marinade for 5 minutes over low heat, then pour on boiling cabbage filtering it through a strainer. Cover the bowl with a plate and let cool completely. Wash and dry the arugula salad in the centrifuge.
Open the package of duck breast and after cutting into slices arrange on plates. Peel the shallots
left, slice and sauté in a pan with butter and two tablespoons of olive oil for a couple of minutes. Add the currant jam and fresh black currant, crushed a few grains with a fork and add the capers dall'aceto conservation.
Pour the champagne and simmer the sauce for 4 / 5 minutes. Pepper and let cool. Drain well the hell out of the marinade, which will become purple, dry and season with three tablespoons of olive oil. Arrange on plates with the slices of duck breast, sprinkle everything with the sauce, decorated with the arugula and serve.

Preparation time: 20 minutes
Cooking time: 15 minutes

Berny