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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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BEST WISHES TO ALL WOMEN

Best wishes to all the girls on our team and the sport of hockey lovers!