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for this wonderful recipe I have to thank the great Antonio Malanca, my teacher of Pisan cuisine, a large kitchen and enjoy!

bordatino The typical dish of the old Pisan cuisine, does not contain gluten as an ingredient having vegetables and maize meal, unless of course the flour is ground in a mill that grinds the wheat .. . for this, just refer to the memorandum of products certified gluten-free (also published by the Italian Celiac online) or call the mill and make certain!
It 's a dish that has the base of the soup of Pisa, made with vegetables and bread, but here is the final cooking of the vegetables together with corn meal ... a wonderful marriage and great pleasure for the throat!

Here is the recipe:

Ingredients for 4: 300 grams of cabbage, 250 grams of dried cannellini beans (or beans or written Lucca), 6 spoonfuls of flour, 80 grams of salt bacon , 1 / 2 onion 1 rib celery, 1 carrot, garlic, 1 leek, 1 medium potato, salt, pepper, tomato paste, thyme, fennel seeds, sage, extra virgin olive oil.

Procedure: begin 12 hours before putting the beans to soak in water. Cook in water with salt, sage and garlic.

Sauté all the vegetables and bacon cut into small pieces in oil for about 10 minutes, add tomatoes (right that much-needed color) and cook another 15-20 minutes.

Add the cabbage, peeled, washed and coarsely chopped.

Sauté with the addition of two ladles of water from cooking the beans and after about 20-25 minutes, add the beans in the past, thyme, seeds fennel. Cook (about an hour and a half) salt and pepper, bearing in mind that the final stock must be liquid.

When the cabbage is cooked, add the flour and never stop and turn to the boil, then simmer about 30-40 minutes by continuing to turn it very often. If the content is too thick add hot water.

serving add Parmesan if you like, a drizzle of extra virgin olive oil and ....

... mouth-watering!


With this recipe and photos of Pisa published HERE participate in the candy Erica

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Pork cooked in a glass against the sadness

I often take away the sadness' appetite, but it gives me a craving crowds of sweetness. As already mentioned I love desserts, I know that childhood and delicacy. So Sunday was invited to lunch and pledged to bring the dessert, based on what I had in the fridge and my mood bruised I trawled through my cookbooks, I found all too difficult or impossible to do due to lack of ingredients, and in the end I did my own thing, filling eight glasses with what inspired me at the moment. Look and taste like them very much and I do not know how to call them, maybe glasses with mascarpone cream and chocolate, whatever ... against the sadness it would take much more, but a delight in my mouth a little 'help.

8 glasses Ingredients: 500 grams of mascarpone, 3 fresh eggs, 4 tablespoons sugar + 2 for the cream, biscuits or cake pan ( I did not want to make biscuits or sponge cake, I have since crumbled three snacks:)) of Magdalena Schar), some square of dark chocolate (I used the Swiss Esselunga), rum, cream mount 400 ml. I used water glasses.

Procedure: mount the egg whites until stiff with a pinch of salt. Working long the egg whites with sugar, very fluffy and puffy and when to add spoonfuls of mascarpone and beat again. Mix the egg whites with a rotary movement from the bottom up so they will not dismount.

Divide into two parts cream. Dissolve in water bath or microwave the chocolate, let it cool a bit ', then pour in one of the two parts of cream while stirring, and to mix well.

Install the cream with a little 'sugar.

Break a couple of chocolate squares.

Crumble cookies or make discs of sponge cake and cover the bottom of the glasses. Sprinkle with a little rum. Make a layer of mascarpone cream, then another layer of biscuits or cake pan (this time I did not wet), then a layer of cream with chocolate and top with whipped cream and some chocolate shavings. Keep in refrigerator until ready to serve, and .... drowning their sorrow.