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PENNE WITH SAUSAGE AND CREAM PUMPKIN

This recipe was given to me and Leah's Pina TRY TO ENJOY for the GAME FORUM ZASUSA that I prepared with great pleasure, and came a very delicious dish that my guests appreciated!

INGREDIENTS
500 g PUMPKIN
300 g of sausage
100 g of white sauce
1 / 2 cup white wine
salt and pepper
olive oil to taste
70 g of grated cheese
1 spring onion (which I added)
a spoon of sweet paprika (which I added)

Take pumpkin, peeled, cut and take away the filaments diced not too small, we take a high-pan, put oil and add the sausage and cook for a few grainy minutes, when it is ready scoliamola oil and put it in a dish.
In the same pan and with the same oil we're going to cook the onion and our pumpkin into cubes, add salt and pepper, stir and cook for a few minutes, add the wine on the pumpkin and cook over medium heat with the lid, stirring occasionally, you'll see if that dries, add a few drops of water.
When the pumpkin is soft enough, add the previously cooked sausage, stir and cook for few minutes.
With a little patience to go off a little pumpkin without the sausage that will help us to blend together with the sauce.
We combine our cream into the pan with the squash and sausage, adding the paprika, stirring to mix everything and if necessary add salt and pepper. Cook the penne al dente and versiamole in the pan with the cream and sprinkle with grated cheese .

C recipe on this forum I participate in the game of Zasusa:

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RIGONI Asiago and Vence: TWO MAJOR COMPANIES TO MY BLOG

Hello dear friends, thank you as always give me the attention, for your visits and your comments, and today I want to tell you about two new collaborations with Rigoni di Asiago and VENCE !


The Rigoni di Asiago involved in the manufacturing and trade in the food market by offering products exclusively from farming. The traditional honey production, the company has successfully joined the jam Fiordifrutta, DolceDì the natural sweetener, cream and hazelnuts hazelnuts and fruit ready to use fructose. The Rigoni di Asiago works in nature and with nature.

or I've already tasted the famous E Hazel ... ' a pleasure!




Venchi producing chocolate since 1878, always paying attention to quality and taste of its products, and that is why you can find the best products and prestigious Venchi boutique.

A chocolate that will enhance your taste buds!

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Stuffed Eggplant "to snuff"

4persone Ingredients:

• 4 medium eggplants, 1 onion
• ;
• 1 clove garlic;
• 2 tbsp tomato sauce;
• 1 salted anchovy;
• 1 bunch of parsley;
• 3 tablespoons of pecorino cheese (or cheese) grated
• 3 tablespoons of bread crumbs;
• extra virgin olive oil;
• salt, pepper

Wash the eggplants, remove the stalk and cut in half lengthwise. Sprinkle with salt and leave in colander for about 1 hour. After this time, rinse and blanch for 5 minutes. Drain them and place them on a towel to dry, then with a boxcutter empty it in order to get the cups and cut the flesh into small pieces.

Melt the Append, desalinated and boned in a little hot oil and pour into a bowl.

Finely chop the onion and let it dry in a pan with a little oil, add the chopped eggplant and saute everything for a couple of minutes. Turn off, then the flame when the mixture has cooled, stir the sauce acciuga.Unite cheese, bread crumbs, minced garlic and parsley sauce, salt and pepper and mix everything thoroughly. Obtained with the stuffing, fill the eggplants, and arrange in a greased pan, then cook in oven at 180 degrees for 25-30 minutes.

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COLLABORATION WITH MILL SPADONI

Flour is one of the main ingredients for our recipes from cakes, pasta, bread, pizza and the company MOLINO SPADONI , produces a wide range of meals and special blends, all of the highest quality, guaranteeing excellent results in using both professional and domestic use.

can be found in all supermarkets, flours and mixes for your every need, from traditional to organic flour and whole for the polenta, flour kamut special chickpeas and chestnuts .... but go to visit their site to discover the vast range, thousands of ideas for new recipes.

MOLINO SPADONI has also honored me of his special meal to prepare so many good dishes!

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Pancake salted butter and cheese on a bed Pumpkin

Hello dear friends, today we present a very special recipe, with this dish because I participate in the contest salted butter of FARMS Fiandino in collaboration with A TOUCH OF GINGER and LIBERLAB , and will publish a selection of the publisher Phoenix, the best 30 recipes with salted butter in a book dedicated to that product, I can tell my Feedback AMAZING!

INGREDIENTS:
For pancakes (4 servings):
125 grams of flour 0;
250 grams of milk, 2 eggs
;
1 spoonful of brandy;
2nd gr salted butter;


For the filling: 400 gr
sheep cheese, 50 g of Great
kinara grated
50 gr grated pecorino cheese;
50 g of chopped pistachio;

For the sauce:
1 kg pumpkin, 1 onion
;
2 tablespoons of extra virgin olive oil;
2 carrots;
1 l vegetable broth;
4 peppercorns, salt
;
50 grams of chopped pistachio;
40 g salted butter;


PROCEEDINGS
In a bowl sift the flour, stirring constantly with a whisk, add the cold milk, taking care to avoid lumps. Beat eggs separately and incorporate them to the mixture, add the salted butter melted in a double boiler, stirring until the batter is smooth and fluid. Seal the bowl with plastic wrap and let stand for 1 hour.
For the dressing, peel the pumpkin wash it and cut coarsely. Heat a pan with high sides in 2 tablespoons oil, add chopped onion and brown slightly and add the pumpkin pieces. Sprinkle a few minutes, add the vegetable stock, peppercorns and salt. Bake the squash for 30-40 minutes. Blend all the ingredients with the mixer so that it is a soft cream.
After the exposure time for the crepe, put on the fire as it becomes hot Crepiere and pour a ladle of batter, when golden on one side turn and finish cooking. Repeat the process until all of the compound, stacking the crepes as they are ready.
For the filling, place in food processor cheese and pistachio. Blend until smooth to make the mixture. Stuff the pancakes, fold, align them in an ovenproof dish, sprinkle with grated Gran kinara, and bake for 15 minutes at 180 ° C.
In a shallow dish, pour a ladle of hot pumpkin soup, place 2 pancakes straight out of the oven and sprinkle over the chopped pistachio and salted butter melted.

. .. and what do you think? ... I hope this dish brings good luck!

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CAKE Gift MMF

Hello everyone, today I'll post a recipe of which I was very happy, my first cake in sugar paste, stuffed with cream ferrero rocher.

INGREDIENTS:
for the sponge cake:

• 6 eggs;
• 240 grams of sugar;
• 250 grams of flour that rises MOLINO SPADONI ;
• vanilla extract or lemon zest:
• a pinch of salt;
• a pinch of baking powder;

for cream type ferrero rocher:

• 400 ml Nutella;
• 20 ml of fresh cream;
• 80 grams of hazelnuts;
• 40 grams of wafers cones to pieces,
• 2 tablespoons maraschino;

for MMF :

• 300 grams of white marshmallows;
• 1 kg of sugar (not homemade)
• 1 cup of water;
• starch (for working )
• dyes (I in this case I used blue);
• silver balls;

PROCEEDINGS

for the cake: Beat

long the egg yolks with sugar until the mixture is pale yellow, add a few tablespoons of clear whites with a pinch of salt and stir in slowly the flour sifted with baking powder and spices, while continuing to work the mixture with a whisk.

Mix, finally, the rest of egg whites and pour the mixture into a greased baking sheet and sprinkle with flour and bake at 180 degrees for 30 minutes.

for cream type ferrero rocher;

mounted slightly cream, melted in a double boiler, add the Nutella, hazelnuts and waffles and the Maraschino and mix together.

When the sponge is ready, wet it with hazelnut liqueur thinned with milk and cream fill with freshly prepared, both within that outer layer.

for mmf:

dissolve in a water bath with a cup of water to the marshmallow, a very low heat. As soon dissolved raised the pot from the heat and add the powdered sugar, I've used almost 1 kg When the dough no longer be sticky put on the work surface and knead, to help in the operation, I used the starch. Let rest for a few hours (not in refrigerator).

soon as the pasta will get rough, given free rein to your imagination.

As for the color of sugar paste, you need to color a small portion then add the coloring after preparing the dough, but if you want to make the base color, add a few drops of dye, before putting the icing sugar (always fire off).

Here's my cake Gifts, prepared on the occasion of the 23rd birthday of my daughter's boyfriend Stephen.

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ILLA BUT COOPERATION WITH BELLA!

Today is your day collaborations !................... want to welcome you to my blog to ILLA , company that manufactures cookware since 1946.
On their website can find a wide range of products ranging from classical to more detailed and innovative.
But now you see the way to products I have posted

The lovely POMILLA , the cracks of the line classic line , two pans of various dimensions of line MasterChef Line , and ultimately more useful than ever for to cook "light" and look after your health at the table the plate-purpose line Welness .

But here at work the plate for a delicious pumpkin slices and light!

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COLLABORATION WITH WORLD SPICES.

Hi to all my dear friends, today I want to talk to you about my new partnership, one with SPICE WORLD.

Trafficking spices from more 'than 50 years and are present in the' food industry, catering and in the field of pastry.

easy purchase online from your home, the many varieties of spices that are s u http://www.mondospezie.it/index.php?

Only at the time of ordering, the spices are processed and packaged so as to deliver goods to the customer is always fresh and fragrant.


WORLD SPICES , I kindly wanted to pay homage to its exceptional spices, a bit of everything you need in our kitchens:

• SUPERIOR GOURMET BLEND
• MIXED MEDITERRANEAN
• Tellicherry WHOLE BLACK PEPPER
• ground white pepper END
• whole nutmegs
• DEHYDRATED GARLIC SLICED
• CINNAMON STICKS CUT TO cm.3
• CARNATIONS NAILS
• cardamom seeds
• CHILLI WHOLE
• FENNEL SEEDS
• CHIVES

Expect that run on the site .... http://www.mondospezie.it , and make your meal more special!

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Casatiello Angela

INGREDIENTS:

• 250 grams of flour 00 for pizza MOLINO SPADONI ;
• 250 grams of flour and durum wheat MOLINO SPADONI ;
• 1 stick of 25 grams of fresh yeast;
• 50 grams of lard;
• 7.5 grams of salt;
• 200 ml of water;
• 50 ml of milk;
• a pinch of sugar;
• 50 grams of salami diced;
• 50 grams of diced ham;
• 50 grams of provolone;
• 1 chopped onion;
• 5 green olives seasoned;
• ground pepper WORLD SPICES ;

Dissolve yeast in 200 ml of warm water mixed with a pinch of sugar. Apart

mix the flour with the oil and a pinch of salt, add the mixture and knead to long.

During processing, stir in the milk, about 50 ml, and go on and off, blinking and stretching the dough vigorously with your hands.

After about 20 minutes, gather the dough into a ball and put it in a floured bowl, cut a cross above praticatevi and cover with a cloth.

let rise for at least two hours in a warm place.

After the interval, take the bread dough and stir in all remaining ingredients for the filling. Fate rise for a half hour.

As soon as the dough is ready, give it an elongated shape at the two ends together, will form a donut.

Bake at 200 ° C for 30 minutes.

Once baked, while the casatiello is still hot, passategli over the butter with a pastry brush.

PS: correct that the meats are of my production. =)

Megan Good's Short Hair

zucchini with squash.

INGREDIENTS:

• 7 zucchini;
• 150 grams of pumpkin;
• 1 egg yolk;
• 20 g Parmesan;
• 100 g fresh ricotta;
• 1 tablespoon chopped almonds finely;
• salt
• pepper
• 1 tablespoon olive oil;

steam the zucchini, cut in half and Dig it with a spoon. Cook the pumpkin pieces and cook in oven at 200 ° C for 30 minutes. Remove from the oven and let cool. Pass it to the mill, pick up in a bowl, add egg yolk, ricotta, Parmesan, almonds, salt, pepper and mix well together. Fill the zucchini with the mixture and pour a little oil Ages. Bake at 180 ° C for 30 minutes, until golden brown.

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INGREDIENTS:
For the dough:

• 250 grams of flour that rises MOLINO SPADONI ;
• 1 / 2 vial almond flavor;
• a pinch of salt;
• 50 ml sunflower oil;
• 100 ml of water;

For the filling and garnish:

• 150 grams of diced apples;
• 50 grams of caviar Chocolate VENCE ;
• 25 grams of toasted almonds and chopped dates 4
• NOBERASCO ;
• 4 apricots NOBERASCO ;
• 3 tablespoons fig jam;
• 1 tablespoon acacia honey;
• 1 teaspoon of mixture gourmet superior WORLD SPICES ;
• icing sugar;

Sift the flour into a large bowl, mix together sugar, almond flavoring, salt, and finally a little time for the water, work the dough quickly, until it becomes well blended. Cover with foil and let rest for 30 minutes.

In a bowl, mix apples, chocolate caviar VENCE , almonds, diced apricots and dates NOBERASCO , the mixture superior gourmet WORLD SPICES and honey and mix well.

Spread the dough with a rolling pin into a rectangular sheet, brush sull'impasto jam, spread the filling, leaving empty half inch of border on each side, and gently roll the dough from the longer side.

seal the ends and transfer the roll in the form a donut shaped PEDRINI .

Bake for 25 minutes in preheated oven at 180 ° C.

sprinkle the cooled cake with icing sugar.

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Roll pastry filled dumplings stuffed with seafood sauce.

INGREDIENTS:

• prepared potato gnocchi RUGGERI 300 g;
• 1 egg;
• 300 grams of pumpkin;
• 600 g of slices cod;
• nutmeg WORLD SPICES ;
• chili WORLD SPICES ;
• 2 shallots;
• 250 g of tomatoes;
• parsley;
• half glass of white wine;
• 4 tablespoons extra virgin olive oil;
• salt
• pepper

Cut the pumpkin into pieces and cook in hot oven 200 ° C for 30 minutes. Remove from the oven and let cool. Pass it to the mill, collected in a bowl, add 1 egg, salt, pepper, parmesan cheese and mix well together.

In a bowl, pour the contents of the package prepared gnocchi RUGGERI and add 360 g of water at room temperature, add some grated nutmeg WORLD SPICES . Knead the ingredients, for about 3 minutes, until dough is smooth. Divide the dough into two, with floured surface and roll it out into a sheet of 0.5 cm thick and cut number of discs of 5 cm in diameter. Distribuitevi the middle a little filling, cover with another disc and sealed well.

Do wilt the onions with the oil in a saucepan and sprinkle with pepper WORLD SPICES ; rosolatevi slices of cod. Add wine and season. Remove the fish from the pan and set aside to be cleaned and boned. In broth cod combine diced tomatoes and cook for 3 minutes. Add a glass of water and clean the fish (cod I inside, I found the eggs, and I added them as well) and cook for another 5 minutes.

Boil the gnocchi in boiling salted water, drain and toss with the sauce warm. Sprinkle with chopped parsley and serve immediately on the table.

ENJOY

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In First TV

Tomorrow at 09:50 - 15:25 to 22:00 and Sunday at 09:45 - 14:35 to 23:10 you will see me at work in an episode of "Life Change" (Sky 1) to which I have worked doing a nude shoot.

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NOBERASCO

Hello to all friends, I am really happy that the My blog is growing in importance every day, among other things, I'm collecting so many exciting collaborations. In this post I will speak of my collaboration with NOBERASCO the most important Italian company in the area of \u200b\u200bnuts.

NOBERASCO won the Italian leadership in the area of \u200b\u200bnuts, thanks to the experience gained in a century in business, but especially with the attention paid to qualitative aspects of the industry.

The company has a vibrant entrepreneurial dynamism and a innovative and effective marketing. Bringing in our tables that seem freshly picked fruit, with the same taste and the same nutritional values.

Here are the products I have made three types of fruit line SOFT FRUIT :

the APRICOTS rich in vitamin A, C and potassium;

the DATES rich in fiber and potassium magnesium

the CHESTNUT SOFT rich in fiber and magnesium.

I've already tasted them and I can assure you as well as being very good "one leads to another" are really excellent quality. You just have to head to the supermarket, you will not regret.

In the meantime I am going to prepare a recipe with delicious products NOBERASCO .

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COLLABORATION WITH COCOA CAKE .... Roger.

As soon as I received the products Ruggeri , I tried the chocolate cake prepared for. You can prepare your cake in a simple and fast.
Pour the contents into a bowl of dessert Ruggeri, and add only 250 ml of milk or 250 ml of water for a lighter cake. Stir the mixture with the whisk for 5 minutes. Place in preheated oven at 170C degrees for 35 minutes, if you use silicone molds for 25 minutes instead, I use the ring mold shaped the PEDRINI .

; Donut-shaped silicone mold PEDRINI

; ; This cake with chocolate is a delight!

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COLLABORATION WITH RUGGERI ... made with love!

I started working with the RUGGERI which produces flour and preparations, selecting and blending the best quality of flour and cereals.

I was honored to:

• prepared for fresh egg pasta;
• prepared potato gnocchi;
• prepared for whole wheat bread;
• prepared for the seven grain bread;
• prepared for seed bread roasted;
• prepared for bread Apulian
• prepared for soft bread milk;
• complete preparation with yoghurt cake;
• fully prepared for sponge cake;
• prepared complete with chocolate cake;

can find mixtures RUGGERI in the best supermarkets, but first take a look at their site and choose your products http://www.ruggerisrl.net/home.html .

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