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Mini Savoury Croissant

Not being a lover of fresh croissants, I decided to redo the recipe salted version.

In less than 20 minutes I made a dozen mini croissants with ham, melted cheese and, in some, I added walnuts.

The preparation was fun besides the fact that I could involve my fiance wanted to tell her, as always, but this time I decided to follow his advice. .. or rather, I pretended that his counsel was a milestone:

spennelare with the outside of the egg briochine ...

_ 20 croissants Ingredients:

a roll of puff pastry 100g Buitoni
ham
10g of shelled walnuts
Asiago or mozzarella cheese 100g
1 egg yolk

Procedure:

- roll out the dough with a rolling pin and pull it further

- divide it into rectangles, then divide them into triangles

- stuff at will

- roll the dough starting from the short side of the triangle pù

- when folded the corners of the croissant to the inside, brush the top with egg yolk

- Bake at 150 degrees for 15-20 minutes

... Serve!

Not to belittle the importance of appetizer, I served my briochine Alessi the round plate steel on top of a double layer of paper towels black & white!

Detail of men Alessi

To accompany the delicious thought for a miniature bottle of Bruno Broglia Gavi DOCG .

Delicate, fruity tasting veiled with green highlights in yellow, it combines nicely with the snacks offered to the guests.

... success guaranteed!

details archcook :

Alessi Girotondo Tray in stainless steel http://www.alessi.it/it/2/4610/vassoi/ akkgt-b-circle-tray-round

Bruno Broglia Gavi

http://www.broglia.it/ENG/scheda_brunobrogliagavi.html

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Risotto with artichokes

For category chip and cook a risotto with seasonal ingredients in a spice and more ...

_ Ingredients for 4:

350g arborio rice

3

artichokes 2 cups milk

40g butter 1 small onion

1.5 l broth nut

1 / 2 cup white wine

ginger

grated Parmesan

oil

Procedure:

- Boil water for the broth and dip two dice

- t ritare oil fry the onion and ginger

- m ondara the artichokes, removing the stems, the spikes and the leaves harder

- cut into thin slices after removing the beards internal

- dip into a bowl with milk to prevent darken

- ppena to the sauce begins to brown add the sliced \u200b\u200bartichokes, drained and dried after being

- salt and pepper to taste

- cook the artichokes for 5 minutes with two tablespoons of broth nut

- pour the rice and toast

few seconds - pour the wine and let evaporate

- pour the broth gradually until it is dry completely

- Turn off the heat add the butter and Parmesan and stir a few minutes to let

... serve

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Home & Workshop - Rome Meeting

I want to tell you our gourmet meal during a weekend in Rome .

we walk along the Tiber towards the Pantheon and, struck by a little peckish, I came across a charming restaurant and wine bar.

HOUSE & SHOP

Coronari Street, 183

Rome

floor planks pickled wood, ivory walls, ceilings with wooden beams and the first impact coming in the room very small but very nice.

colors tend to dominate dove gray and ivory simply as the tables set with placemats and napkins embellished with crystal glasses from the modern and sophisticated forms.

table for lunch - dinner table

Very comfortable the seats upholstered in leather with ; borchiature made up of metal rods placed on the profile of the back. Combined with cone chairs were placed at the counter of the bar stools with the same coatings.

The fabric tends to thin stripes in dove gray and ivory coordinated with the bread basket.

The final part of the restaurant is characterized by a lowering of the ceiling vaults in brick.

The local boys are friendly and willing to "tell" with such products prepared dishes are served. Really curious is the menu: wood clipboard with firm sheets!

ordain ....

The antipasto of cheeses and cured meats were served with an onion jam and sour while the carpaccio seemed a masterpiece of color and taste.

Recommended , at least for a glass of wine and two slices of ham

cut by hand!

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Voiello evening in Turin

Thursday, February 24, 2011 I attended the meeting organized by Voiello in Turin with my friend Laura. The appointment was at Butcher Restaurant via Light 2 / r, in the center of Turin.

Following the theme Kitchen Mountain, three bloggers winning cuisine, prepared first course by following their instincts and their imagination by combining the pasta Voiello.

From a crisp and tasty appetizer we settled down at the table in the largest room of the restaurant. The tables were laid in a minimal and pretty.

Of mats in black leather ricoprimavo the wooden tables with a glass of water to jar, wide and low, and the wine glass Rastal.

every four people was placed a glass jar containing the home-made bread sticks that will brighten dark contrasting colors of wood and leather placemats.

A leaflet signed Voiello listed on the menu 'of the evening pointing out the white and red wines , , courtesy of Planeta, which would accompany the dinner.

The evening continued with an appetizer of chicken salad , light and delicate, and the three main courses:

Tortiglioni leek of TARTETATIN

Orecchiette in a sauce of turnip greens of kika13

Mafaldine tricolor of Anna Mortarino

movies of the cooks in the kitchen, some anecdotes of very nice blogger organizers and the company has Voiello made the evening truly enjoyable!

To end on a sweet, was served a bunet

details archcook :

wine glasses Harmony Rastal

http://www.rastal.it/cat.php?opt=1&cat=Calici crystalline glass & tip = Harmony

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skewers of shrimp and orange

As Barbara says Gulienetti , interior designer and host of Paint Your Life on Real Time:

"... color, color, color and more color ...."

I am enrolled in the contest: Recipes for a PICNIC spring organized by colleagues of http://aboutfoodrecepies.blogspot.com/

I responded to the request of the girls with an unusual combination, fruit and shellfish , for a delicious aperitif or appetizer, served directly into the container prepared with one of the ingredients of the recipe! !

proceed ...

Ingredienti_ 1 serving:

200g frozen prawns

1 orange (in this case red)

1 / 2 lemon (serves half of the squeezed juice)

extra virgin olive oil mayonnaise

toothpick as an aperitif (length 10 cm)

salt and pepper

Procedure:

- to blanch the shrimp in salted water

- prepare the sauce for shrimp with less juice 1 / 2 lemon, 2 tablespoons extra virgin olive oil salt and pepper to taste

- peel 1 / 2 orange to form the petals peel
- once peeled and cut into slices after triangles
- drain and season the shrimp and let stand for 10 minutes
- insert toothpicks in, alternately, shrimp and orange triangle

Presentation:

- eliminate the other half of the orange pulp

- pose one of the petals of the orange peel on the bottom

- coat it with seasoned shrimp advanced

- where to stick the skewers inside of the orange peel to hear more

- conclude with two petals rind inserted perpendicularly to the edges of the bowl orange all natural!

- if possible, accompany the triumph of skewers with a teaspoon of mayonnaise

details archcook :

wicker basket Maisons du Monde
orange towel
placemats woven checkerboard Straw
teaspoon Vemi italy

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Astronaut Lunch: Claude Nicollier

You know, most of Children have a deep hatred of the vegetables and all foods that are said to make good on their growth!

No matter how crafty and intelligent, sometimes small enough tricks and traps to encourage them to taste the food enemies!

Alessi egg cup CICO

The baby of our friends had to eat first, then I experienced a way to lay his place customizable tables with some nice design elements (Alessi, Guzzini)

In addition to the equipment, the arrangement of his room had a role to convince him to try everything that was proposed ... . Edward would play to make the ' astronaut!

Ingredients:

1 egg (cooked boiled)

tomatoes datterini

top of a cauliflower

a package of crackers

a ricotta

a mandarin

first thought : never will not touch anything!

but ...

I took a plastic rectangular board and I wrapped with aluminum foil making it the dish-cloth, where I placed all of his lunch.

chopped tomatoes in half, formed the "K" and the bar of the exclamation point, the ricotta cheese placed in front of the "K" would represent the "O" ... while the dot the exclamation mark was replaced by locking line cauliflower ...

The writing OK! was ready ..

The egg was soft-boiled egg served in yellow Alessi, a very nice man with salt castor and spoon in hand as I wanted to cap resting on the cap on ways ricotta and Swiss flag in honor of ' astronaut Claude Nicollier.

Strategy mangiafrutta :

Mandarin I wrapped with aluminum foil to form a candy! ... Obviously it will be called sweet 'astronaut!

be tested ..!

details archcook :


September reggibicchieri design Ruzza Angels - Guzzini

http://eshop.fratelliguzzini.com/ it/catalog/Reggibicchieri-Set-6-reggibicchieri_L2NhdGFsb2cvdmlld1Byb2R1Y3QuanNwP2NkUHJvZHVjdD01OTE1NQ ==. jsp

egg CICO - Alessi

http://www.alessi.com/it/2 / 3658/accessori-da-te-e-caffe-breakfast/asg23-y-cico-portauovo-con-spargisale-e-cucchiaino

To recall the color of the flag, the plastic cup holder is supported by Red Guzzini design ..

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Tuna and Avocado meets Sesame Chicken

last the sun is beginning to see more bright and hot, and my mind was traveling to the colors of spring!

Today I decided to prepare a light meal to be served warm.

Ingredienti_2 people

3 slices of chicken breast (1 cm thick)
basil

lemon extra virgin
balsamic vinegar
pepper
1 avocado

Marinate for 1 hour

- Marinate the chicken in 2 tablespoons of extra virgin olive oil 1 teaspoon balsamic vinegar, salt and 1 tablespoon chopped basil for an hour
- in the meantime, prepare an emulsion of lemon juice, 1 pinch of black pepper and salt
- then peel and dice the avocado
- combine the avocado cut into emulsion bowl

- cook the chicken in a pan

- once cooked, cut into strips large enough meat and lay them flat in
- conclude the presentation with pieces of avocado and a tablespoon of sour emulsion

... enjoy!