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rid of the pig! A contest

for the first time I read the blog of Gaia, and later on many others, a proposal which I decide to join ... I am not convinced that this is used to much, but remain silent is even less, and at least it allows me to express my outrage. What I'm talking I do not think you need to specify ... I will only paste here the motion is based on Madama bavareisa and Kemikonti . Go to their blog if you want to join.

"here we go again, a group of bloggers stoves insulting behavior towards women in the prime minister. Attitudes already known for a while, alas, but now they have really gone beyond all limits, manifesting itself in a clear and unambiguous to eyes of anyone with a little common sense and a dose of dignity.

Even if we were to comment on the large number of accessions and collections of recipes for "Put fennel into dinner," was one of the recurring thoughts Look down, it can not be really more ... Something was brewing in our kitchens, and we're not talking about kefir and yeast, which does not advocate the voglian there, I'm so good and so much fan housewife bon ton, the greater and the more self-esteem, but ... oh, well! add a little dignity to our belief. That dignity was trampled on in recent months a nerve ...

E 'in turmoil our ability to react, to demand respect, by those who govern us with the means at our disposal : the word, and the irony .... ladles and pans! This is enough! (Here the link to the petition launched by Conchita De Gregorio, on newspaper of which he is Director).

"when women are chosen and awarded on the basis of merit but not to something else with the professionalism, commitment, intelligence has little or nothing to do, was poured upon the 'futility of their sacrifice "(G. Bongiorno, chairman of the House Judiciary Committee)

who is disgusted by what we should publish a recipe for Sunday, February 6 in which the protagonist is a pig ... no matter if you cook a sumptuous rack or a bologna sandwich, not a real contest, but an initiative of dissent ... photographed a frankfurter, if you do not have time to cook, but also participate! And for the non-food bloggers, simply open a post and comment ... freewheel!

Just expose the banner of the initiative, in the post explaining the reasons for their participation, your reasons of disgust, and tell the adhesion between the comments in this post and / or In the analogous post you'll find at Kemikonti. (Gaia this time, creator and champion of last year, will give us his invaluable help behind the scenes)

also apply the recipes already published, and of course not only by women! ^ _ ^

For heaven's sake we will not change the fate of the country, already the last time there were people who said he does not want to mix politics and cuisine. Well, I will quote dardadi, a commentator of the last initiative, "everything we buy in order to prepare a dish .. is political, to make ends meet is an act of heroic politics today" and adds that our being worthy of working women respect goes far beyond the four walls of a kitchen reassuring.

How did the idea of \u200b\u200bthe pig? Well ... by analogy, of course! Surely you will find thousands ways to make it palatable and to exorcise a bit ... '... and get rid of at least virtually!

Good food!

recipes NB The list will be compiled in a separate post from February 6, when saran made them all! now we are preparing for "offline"

Well ... my reasons are those millions of other women like me, that to achieve what they have studied, worked, suffered, were brought into play with your brain, through their professionalism, their desire, with their intelligence, were not stripped, not sold, they have not bent.

I'm not rich if we want to be rich in money, gain in a year that these girls earn premier of our guests in an evening maybe, but I'm proud of what I did, of what I sent to my daughters, the ideals that have brought forward and they too believe. So I am rich inside.

I feel offended by what the world is thinking of Italian women. I feel offended by the fact that we owe to anyone who is in the world.

Pig ... is a compliment. But I adhere, and then hoping not to talk anymore. It disappears from the scene. Cotto ..... and eaten!

My recipe, which I participate in the initiative is that of pork tenderloin with mushroom sauce, published here.

Enjoy Mr. B!

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A birthday that breaks!

QOG

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-candy, and my love for Pisa

Difficult, I initially thought when I read about this contest on the blog-candy Vale. But then I said to myself: I love taking pictures, I love the city where I live, I love the recipes Pisa doc .... then why not?

then start from the picture ... the recipe is after, why not apply those already published. Will take advantage of to make one I've seen prepare (and tasted) in one of the cooking classes Antonio Malanca, great master of the kitchen and enjoy! A poem of scents and tastes ... I'm not saying even a recipe is, I must first be sure of being able to do justice to Antonio! :))

My picture instead here it is ... taken on the banks of the Arno in Pisa on a beautiful sunny day, chosen after much hesitation because of Pisa have very many good pictures. This, however, I love it especially with its unusual colors, because the Blue Palace of Pisa is one of a kind, newly restored and returned, they say, to its original color.

Pisa is beautiful, unfortunately only known for its leaning tower, wonderful though it was not pending, it must be said, in the context of an extraordinary place.
But Pisa is not just the leaning tower, is a series of charming, narrow medieval streets, is a string of beautiful squares and piazzas (Piazza dei Cavalieri is in my opinion one of the most beautiful squares in Italy), is a succession of glimpses of old, loggias, arcades, arches, Gothic or Romanesque windows, is an embankment that has nothing to envy to Florence for the beauty of the buildings while it must be said that has not even remotely comparable to the incredible bridge Ponte Vecchio. The Arno river, especially with the sun and the calm river, with old buildings that are reflected in the water for centuries, are perhaps the part I love most of Pisa. That's why I ultimately chose a picture of the Lungarno, even if the river is not seen. But recognize the magnificent Palazzo Pisani Blue roofs surrounded by palaces and colors more its classic.

I was not born in Pisa, but as I got to say, in Naples. Naples for me is my home, my family, my dialect, my roots. Pisa, however, welcomed me with open arms, thirty-six years ago. In Pisa I lived my adolescence, I went to high school, the nursing course at Pisa I lived my first love, I made friendships and enmities, I learned my first and only job, I was in Pisa Married (in the beautiful Romanesque church of San Michele degli Scalzi) with a doc Pisa, Pisa, my beautiful daughters were born. In Pisa, a university town, I took the my degree in nursing (for pure satisfaction) at the age of forty years, raising a thesis applauded about celiac disease (could it be otherwise?).

Since I was born in a place, grew up in another (Switzerland), from a more (Piedmont) and then landed here ..... understand that for me, "my land" is not exactly something clear. Maybe that's why the candy Erica initially had seemed so difficult. Then I decided: Pisa is for me the more there is to like the concept of "my land", and I love her very much. Then take part in the photo with candy, the contest with a recipe.

And since I've done all this publicity, here are some other photos of Pisa and surroundings:

della Spina church reflected in the waters of the Arno

I retoni Bocca d 'Arno

A view of the countryside, with mountains behind Pisa

Caprona The tower, with mountains devastated by a terrible fire about a year ago

The magnificent sixteenth century church of Santa Giulia

Country

The Citadel, an ancient port of Pisa

The facade one of the magnificent palaces on the river bank

Another characteristic of ancient retoni Bocca d'Arno

Lungarni I (top left of the Palace Blue)

Another view of the countryside near Pisa

.. . and representation of the wonderful friends that Pisa has given me, my dear Agnes!

PS: and Piazza dei Miracoli with its leaning tower? Well ... beautiful, but of those internet is inflated, and then saving them to you!

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Better late than never ... un'imbranata and a thousand apologies!

no prescription Tonight ... tonight I have to admit publicly to be a landslide, and confess to have received this award (uditeudite) and the seventh of December that he understood to have received only today! In my defense two things: the fact that I opened my blog for a little over a month and I was a fish out of water (not that it is now much more experienced ... yet I could not, for example, as I will put a picture on the blog title, and I begin to lose hope .,.......) and the fact that I always read it too in a hurry, because of my hectic life and my little free time to devote to these things.

But since it is never too late and it is better late than never, I thank Felix first that made me a great honor to turning around this award, and then it is the custom around in my turn, to people who though I virtually learned in these three months (only three !?... seems to have always been a blogger whose blog I go on those !!!), very often, although not as often comment on it (for lack of time ), those of us who made the gluten-free cooking a fun challenge, those who just like me without a reason. Should I then turn it all the blogs that I follow! But since a choice must be made, ten people around him:

Vale, who had already shot Olga, but I can not girartelo too, you're one of my muses!

Francesca, with its masterpieces of sugar enchants me and jaw-dropping

Elena , clumsy?? It was me like you ...

Gaia simply talented

Anna , with its wonderful recipes and great pictures as

Anna Lisa, with whom I share love for cooking and books

Isa wonderful for animals in trouble voluntary

Sese simply women who simply love

Simonetta known thanks to a great contest and never abandoned

Zori, beautiful, good, international, always ready to experience

tonight I hope to have resolved the miss me .... Felix thanks again and good night everyone!

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Sgabei (fried dough) without gluten, yeast

When still my yeast was "immature" I did a test of bread dough that I then fried in small pieces, and had come wonderful. My daughters have asked me to repeat the experiment several times and last night I prepared a "wagon", but no more than bites sgabei type long pieces, then serving them for dinner along with sliced \u200b\u200bmeats and cheeses.

I used the bread recipe, so that the dough I made two beautiful loaves advanced swollen and tasty.

Ingredients: 350 gr flour Schar Mix B, 300 Bi-Aglut for bread and pastries, 100 g Mix It DS (for a total of 750 grams of flour), 500 g yeast, 450 grams of water, 2 teaspoons honey 2 teaspoons and 1 / 2 of salt, 3 tablespoons extra virgin olive oil.

Procedure: Dissolve the yeast in the amount of water, add honey, then add the flour, the remaining water and last oil and salt. Working by hand (or dough) and then to mix the dough balls that are placed at the rise in warm place (I put them in the oven) for a few hours (after my three hours were ready).

Roll out the dough, with the help of a little 'flour, in a thin but not too much (say 1 cm poor), cut into pieces of about 5x15 cm (but it is personal, I wanted reproduce the sgabei which are narrow and long) and fry in sunflower oil, abundant and very hot, until golden brown.

must inflate during frying, and be empty inside.

Lay on paper towels, season with salt and serve ...

... and pleasure!!

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Lasagne with seas and mountains,

If this is not a cooking blog gluten-free, I should call this post "A beautiful Sunday." A beautiful sunny Sunday in the company of dear friends, for a tasty lunch, a walk, playing cards and lots of laughter. But since it is a cooking blog ... here's my recipe.

Ingredients for the pasta: 300 gr Bi-Aglut flour for bread and pastries, 4 eggs, 4 tablespoons extra virgin olive oil, 2 pinches of salt.

Ingredients for the sauce of the pasta: 400 gr peeled shrimp (fresh or frozen), 400 grams of fresh or frozen porcini mushrooms, 1 clove of garlic, parsley, olive oil, salt, besciamel sauce (recipe here ), Parmesan, butter.

Process for the pasta: mix with a robot or by hand until ingredients tuti obtain a compact ball. Roll out with rolling pin until you get a thin sheet, or alternatively go to the pasta machine.

I've prepared yesterday, and since it was so much I enjoyed doing a little 'butterfly, which she loves Silvia.

Silvia They came out so good that he wanted the white, butter and parmesan and stop. A pleasure!

procedure for seasoning : Blanch the prawns if fresh, thawed if frozen and then partially cut roughly into pieces. Cut the mushrooms into small pieces (if frozen, do not let them thaw completely before cutting).

Sauté in a pan spiccchio the garlic, add mushrooms, season with salt and cook about ten minutes.

When the mushrooms are well cooked add the chopped shrimp, and parsley, and mix with the sauce. Cook a few more minutes.

Now : spread in a greased baking dish, alternate layers, pasta and seasoning, sprinkling each layer with Parmesan cheese. I made 4 layers of pasta and sauce, finishing with plenty of parmesan and some butter.

As with Silvia does not like mushrooms, I made her a small bowl lasagna with tomato sauce, using a trivial pummarola and a bit 'of white sauce and parmesan cheese. Result buonobuono!

Bake the casserole at 200 ° C for 30-40 minutes or until the surface of the pasta is well baked.

oven and let stand twenty minutes, serve e. ..

... mouth-watering!

This recipe I have been "passed" by a former neighbor with a passion for Tuscan cuisine. Thanks Peter!

... and today, with this simple, tasty lasagna, on my table were also present:

... a wonderful baked bread in the morning with my friend sourdough ...

... a simple Sea bass baked with potatoes ...

... and this wonderful pie made by my friend Michael Bi-Aglut with flour and with a delicious apricot jam of his garden. The friendship, definitely, this is also ... a cake just for me! Thanks Michael ...

And I close this long post with some beautiful pictures of our afternoon walk.

Good evening, and especially good week for those who read!