My favorite scents and colors

My favorite scents and colors

Saturday, June 30, 2012

Focaccia stuffed with tuna


500 grams flour "00"
25 grams of fresh yeast
Extravergine olive oil
5 dl water
A teaspoon of salt

Place the flour in a bowl and make a hole in the center. In another bowl, pour a glass of warm water and dissolve the yeast. Stir until it is completely melted pour into the hole formed in the flour. Now add the salt, a dribble of extra virgin olive oil and begin to knead as adding more water. Keep more water or flour if it should be necessary, it is important to achieve a soft and elastic form but not sticky. The overall processing of the dough lasts at least 10 minutes then cover with a towel and let rest in a place devoid of light and air for at least 3 hours. Remember that the more 'leavens the dough more' digestible it is!

For the filling

Extra virgin olive oil
1 buffalo mozzarella, cut into cubes
80-100 grams of tomato puree
80 grams parmesan cheese
1 ½ tin of tuna in brine from 155 grams
½ onion, finely chopped
4 sprigs of parsley, finely chopped
A sprinkling of oregano
Salt and pepper to taste
Pour all ingredients except the mozzarella in a bowl, stir and let stand.

When rising of the dough is terminated, heat the oven to 180 degrees.
Grease with butter a round baking dish (28cm diameter). Flour the work surface, and put on it half of the dough. with a rolling pin flatten into a round shape and in a greater diameter than the pan since we need to cover ther whole. Then arrange it in the pan.
Now with a spoon or ladle pour the ingredients on the surface finally adding the mozzarella and Parmesan cheese.

Flour the work surface and work the rest of the dough to cover the same way. Put the dough so that the pan is well covered being careful that the edges are covered. Now with a rolling pin seale the edges of the pan more 'times until the dough comes off the pan borders.
On the surface of the focaccia pour some of extravirgin olive oil and bake for 20-25 minutes.

Friday, June 29, 2012

Meringues and Raspberries


Egg whites 100 grams
Icing sugar 100 grams and a handful for dusting
Sugar 100 grams
A pinch of salt
A few leaves of fresh mint.

250 grams Raspberries
Juice of ½ lemon
2 tablespoons of sugar

In a bowl put in the raspberries, lemon juice and 2 tablespoons of sugar. Mix well and leave aside

First turn the oven at 100 degrees. Divide the yolks from the whites, weigths 100 grams and place in a container with a pinch of salt and half the sugar. With an electric mixer proceed to mount gradually adding the remaining sugar. At the end of processing the mixture will have to be very firm.

Cover a baking tray with greaseproof paper. Now forme with a plastic spatula discs of a diameter of about 10 cm. Sprinkle with a little icing sugar. Bake for 90 minutes with the door open by a wooden spatula.

Once dried, let sit for another 15-20 minutes at oven turned off, remove and let cool thoroughly. Serve as desired with one or two disks with the raspberries and decorate with mint leaves.

Sunday, June 3, 2012

Tandoori Chicken Masala

An 'other great passion of mine from India, a famous traditional dish to prepare in different ways.

The aroma of Indian spices with their distinguished flavour contributed to get back often to Indian culinary art. In addition to cooking Indian spices are also used for other uses such as for religious rituals, medicine, cosmetics, etc.. Among the most famous cardamom, cinnamon, cumin, cloves, nutmeg, coriander, chilies in high qualityand in various "degrees of hotness" as the "Ghost Chili"

I visited India only once, but it left indelible traces in my soul :) The "Tandoori masala" leads me to a friend who spends 6 months a year in india. The other 6 months working in Switzerland for financial gain .. :) He leads this life for over 20 years now.

This supply comes directly from New Delhi and I assure you that it's worth it!

PREPARATION for three persons

1 whole chicken, about a 1.5 pound
300 grams basmati rice perfumed
1 whole pineapple
Natural yoghurt, 3 tubs of 180 grams
Tandoori Masala for the brine
1 pinch of crushed dried chilli
1 teaspoon salt

If you do not want to cut the chicken into pieces, the butcher will manage it. However, it should be cut into 8-10 pieces

In a bowl, pour 1.5 cup of yoghurt, 50 grams of Tandoori Masala, a sprinkling of chili and a teaspoon of salt. mix up to get a nice mixture. Now add the chicken pieces and mix thoroughly with a wooden spatula so that everything is covered well. Leave aside for a few hours. Meanwhile, cut the pineapple into slices and be careful to collect the juice. Pour the chicken in a baking dish and bake in oven heated to 180 degrees for 1 hour. 20 minutes before complete cooking, prepare the Basmati Rice. The formula here is as much water as rice. Once the water dried close the pan with the lid and cook for about 10 minutes.

Serve dish with pieces of "Tandoori Chicken", 2-3 slices of pineapple and 2 tablespoons of yogurt!

Saturday, June 2, 2012

A Saturdays lunch

Grilled horse fillet !

The meat is very tender, cooked here at "medium rare" according to the rule 1 minute per cm of flesh. Do not salt meat in general before or during cooking because the salt absorbs the humidity inside and you risk that it becomes dry.

Fresh home-made tagliatelle with broad beans and peas. A light and tasty dish :)

Take a stick pan, add 50g grams of butter and bring to medium heat. When butter has melted, add 500 grams of fresh shelled peas and 3 dl vegetable broth. Close the pan with the lid and cook for about 15-20 min. Stir from time to time!

Fresh broad beans cooked in pan extraverine olive oil, garlic, onion, salami, white wine and roast sauce.
Preparation: Remove the beans from the shell and peel them. Take a frying pan with lid, pour a dribble of olive oil and bring to medium heat. crush 2 cloves of garlic, chopp a medium onion and cut the sausage into small cubes. Saute together for a few minutes now and add beans. Add 1 dl of white wine, a teaspoon of sauce for roast, stir and cover! Cook over low heat for 30 min