New Year's Rhyme
Gianni Rodari
New Year's Rhyme:
me good wishes for the whole year: I want a
January with the sun in April, July
a fresh, March kind;
want a day without evening, without a sea storm
want;
want a fresh bread,
on the cypress of the peach tree flower;
friends who are cat and dog,
giving milk fountains.
If I want too, do not give me anything, give me a happy face
only.
Gianni Rodari
New Year's Rhyme:
me good wishes for the whole year: I want a
January with the sun in April, July
a fresh, March kind;
want a day without evening, without a sea storm
want;
want a fresh bread,
on the cypress of the peach tree flower;
friends who are cat and dog,
giving milk fountains.
If I want too, do not give me anything, give me a happy face
only.
***
Menu 'New Chapter .... !
Tortelloni rabbit with fresh tomato and thyme
x 6 people
For the dough: 200 g flour - 2 eggs - salt. - For the filling and topping: 500 g tomatoes - 350 g rabbit meat - 80 g butter - 60 g onion - 40 g carrots - 20 g grated Parmesan cheese - dry white wine - thyme - olive oil - salt - pepper Preparation
Prepare the dough: Pour the flour by the fountain. In the center put the eggs and a pinch of salt, then begin to mix with a fork first then with your hands, working for a long time to get a firm but elastic dough; let it rest wrapped in a little film for 30 '. Meanwhile prepare the stuffing: chop together the onion and carrot and put out to dry all in 3 tablespoons of olive oil. Add the rabbit meat, cut into chunks, sauté over high heat, then moisten with half a glass of wine. As soon as the latter is evaporated and the preparation will be rather dry, add salt, pepatela, remove from heat and pass it to the mixer, collecting the mixture into a bowl. Add the Parmesan and plenty of chopped fresh thyme. With the appropriate machine, pull the dough into thin sheets, cut it into squares of side 4 cm at the center of each square put half a teaspoon of filling, then folded in a triangle and, turning it around so that the index to match the opposite ends formed tortelloni. When they are ready, boil them in salted water drain when al dente. Blanch the tomatoes, peel, empty seeds and chop coarsely (concave). In a large frying pan heat the butter with 2 tablespoons of olive oil, add the (concave) of tomato, salt, pepper, thyme and chopped cappelletti. Rigirateli flavor to them and then serve.
duck breast with onions and plum
x 6 people
For the dough: 200 g flour - 2 eggs - salt. - For the filling and topping: 500 g tomatoes - 350 g rabbit meat - 80 g butter - 60 g onion - 40 g carrots - 20 g grated Parmesan cheese - dry white wine - thyme - olive oil - salt - pepper Preparation
Prepare the dough: Pour the flour by the fountain. In the center put the eggs and a pinch of salt, then begin to mix with a fork first then with your hands, working for a long time to get a firm but elastic dough; let it rest wrapped in a little film for 30 '. Meanwhile prepare the stuffing: chop together the onion and carrot and put out to dry all in 3 tablespoons of olive oil. Add the rabbit meat, cut into chunks, sauté over high heat, then moisten with half a glass of wine. As soon as the latter is evaporated and the preparation will be rather dry, add salt, pepatela, remove from heat and pass it to the mixer, collecting the mixture into a bowl. Add the Parmesan and plenty of chopped fresh thyme. With the appropriate machine, pull the dough into thin sheets, cut it into squares of side 4 cm at the center of each square put half a teaspoon of filling, then folded in a triangle and, turning it around so that the index to match the opposite ends formed tortelloni. When they are ready, boil them in salted water drain when al dente. Blanch the tomatoes, peel, empty seeds and chop coarsely (concave). In a large frying pan heat the butter with 2 tablespoons of olive oil, add the (concave) of tomato, salt, pepper, thyme and chopped cappelletti. Rigirateli flavor to them and then serve.
duck breast with onions and plum
4 people
2 duck breasts - plums California blue "g 400 - 200 g onions - shallots 100 g - 80 g butter - white wine, dry - olive oil - salt - black pepper
2 duck breasts - plums California blue "g 400 - 200 g onions - shallots 100 g - 80 g butter - white wine, dry - olive oil - salt - black pepper
Slice and boil for 2 'onions and shallots; drain everything, put into a saucepan and let it simmer slowly 20 g of butter, salt. Separately, in an oiled skillet, over high heat saute the duck breasts, skin side, then transfer them in the oven 200 °, removing them after about 12 '(must be pink inside). Add salt, pepper and keep warm. Drain off all fat from the cooking pan, then bring it on the heat and let reduce 100 g of white wine, then reducing emulsified with 40 g of butter, fresh. Pitted plums and brown in butter; left. Slice the duck breasts, then serve on a bed of stewed onions and shallots, accompanied by plums, all seasoned with the sauce of butter, and wine and freshly ground pepper
Sgroppino Lemon
4 people: 300 g
lemon ice cream, 2 glasses of sparkling wine 2 cups vodka
Put in blender ice cream, vodka and prosecco, blend for a few minutes to mix the ingredients, then pour the mixture in 4 flute. Serve chilled
........ and finally a classic throughout Italy that takes money and makes us dream so much luck
Cotechino with Lentils
x 4 persons 300 gr. dried lentils, an approximately 700 grams of sausage, carrot, onion, 1 sprig of rosemary, 1 rib of celery, 1 clove of garlic, a spoonful of broth, 2 tablespoons of tomato sauce, salt and oil
Soak the lentils in cold water for 12 hours.
Prick the sausage with a fork, wrap in a paper towel tied at both ends and boil it for about an hour and a half (or you can use a pre-cooked sausage, and finish cooking for the time indicated on package). Meanwhile clean
Colfiorito or lentils from Castelluccio lentils and cook in boiling salted water for about 2 hours with some celery and onions and then drain them when they are cooked.
Prepare a fine, carrot, onion, celery, garlic, and cook it with oil. Combine two tablespoons of pomorodo and shortly after joining the lentils, stir, let simmer, if necessary, drizzle with a spoonful of broth. Allow to thicken a bit 'and upside down on a serving platter; distributed over the sausage into slices and serve.
***
Wishes a Happy New Year and I hope it brings you everything you want.
Alessandra.
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