Wandering In The Kitchen

Perché questo post e perché questo titolo?

Per tutto un susseguirsi di coincidenze ed eventi che mi hanno portato a ciò.

Tutto nasce da un pomeriggio spensierato in cui penso che

per questa sera mi piacerebbe preparare un dolce da taste with the nose,

while looking for a shooting star that contains my new desire ...

and I believe in this night of enchantment,

shooting star because it contained my last wish

now nine years old and bears the name of my son Gianmarco;

but to return this afternoon,

I was there to prepare this cake that comes in my mind with the shape of a flower ...

I want a daisy is colored ...

and so I start humming this song "Daisy"

and I realize with surprise that I'm saying these words

"with buckets of paint color" ...

why not, even a cake, green like mine and then

"climb up into the sky and take you a star" ...

this night, the night of the shooting stars

I will pick one for each of you

you and you just have to express your desire,

maybe making you soothed by hints of this wonderful song

and sweetness of my cake.

"Margherita orange, chocolate and pistachio

Ingredients

3 eggs

200 g caster sugar

180 ml of orange juice

130 g of seed oil, peanut

2 tablespoons chocolate cream

250 cornstarch

50 g of potato starch

1 packet of yeast

2 tablespoons pistachio paste

Preparation

Separate egg whites from yolks and whisk, then incorporate a time the egg yolks and continue combining the zucchero.Unirvi then the rest of the ingredients using a spatula and proceeding with slow, gentle movements from the bottom up. Remove the mixture from two ladles full and add two tablespoons of dough pistacchio.Rivestire a mold with parchment paper and begin to fill the pan from the center, alternating heaping tablespoon of the two impasti.Porre in preheated oven at 180 ° C for 40 minuti.Lasciare cool and dust with powdered sugar.

LA NORMA VESTITA A FESTA !

I remember lying down on the previous evening happy to think

how beautiful it was that the next day was Sunday ...

you could sleep a bit ' more.

But that morning is still very early to disturb my sleep when

comes the deafening noise, and of ' cleaner air of the nearby,

that's good now had the great idea to groom the garden;

ahhhhhhhhh , sore ..... to condo!

At that point, rather than turning them to remain on the mattress like a cutlet from Panarea (just to stay on topic)

decide to take advantage of my early awakening and

taking advantage of the coolness morning

inaugurated the day before cooking.

I'm getting to fry the eggplant

while the tomato sauce in the pan gay mutters,

when Gianmarco (now you know it all)

peeps in the kitchen debut

" Uhhhhhhmmmmm That smell good, you want to make a sandwich! "

But you imagine you?

A sandwich of warm and fragrant fried eggplant for breakfast?

I do not know the proposal and while filling in my son mug with milk and cereal

he informs concerned about what I'm cooking.

stop saying that when you prepare the pasta alla Norma he exclaims disappointed

"But Mom ... today is Sunday ... I do not prepare the dough in the oven?"

wonder for my son because the dough is worthy of celebration only if cooked in the oven!

Alright, I say, you want the pasta party?

So be it,

you deconstructs the standard dressed up!

"Eggplant Cannoli
stuffed pasta alla Norma

Ingredients

4 aubergines

1 and 1 / 2 liter of tomato sauce

750 g of noodles

4 tablespoons of bechamel sauce

150 g of grated Parmesan cheese

150 g grated ricotta

3 mozzarella, 120 g each

salt

fresh basil leaves

I sliced \u200b\u200beggplant that I held 4 in salted water for a couple of hours, then rinsed and allowed to drip after being fried and I've made to lose the excess oil in a colander lined with paper assorbente.Nel meantime I put in a saucepan to heat the contents of two of my precious "bottles of salsa added year 2010 where a few leaves of fresh basil, I put in boiling salted water for pasta, and after partially cooked noodles (750 g .) I have poured and served with tomato sauce, 4 tablespoons of bechamel sauce rather liquid, a few handfuls of grated Parmesan cheese mixed with ricotta cheese, small slices of eggplant and mozzarella cubes . I started to lay the slices of eggplant stuffing with the pasta and then rolled them I put them in trays