Tante volte mi sono sentita domandare "Che lavoro fai?" "E cosa ti ha spinto ad aprire un Blog?", senza alcun tipo di timore, ne preoccupazione ho sempre risposto a qualsiasi domanda...
Penso sia giunta l'ora di svuotare il sacco e dire a tutti, il perchè e il per come ho aperto un Blog di Cucina..
La passione per la cucina é nata all'età di 3 anni quando ogni sabato andavo dalla nonna Maria e c'era sempre qualcosa da fare da mangiare, la cosa che mi piaceva di più era fare la pasta (beh si fa per dire, pasticciavo).
Tante ne ho combinate prima di intraprendere la mia più bella and greater experience related to food ...
The choice I made because it was so much passion for cooking and such was the ignorance was young, unfortunately, 14 years no one is able to say or think about with great wisdom and is also a bit 'very unconscious of the choices you make. At the school
Hotel G. Magnaghi Salsomaggiore Terme I spent five years and would be ready to relive an unforgettable all at once whenever a bit of sadness comes over me ...
In 2003, after having given maturity, with hindsight I made a choice, the choice to give priority to their friends, because in my head was buzzing always the same disk that read "while you will be between four walls of a kitchen slog, your friends will have fun! "speech has always been logical and without a crease, then a little later I became an employee
... He still have a job, but with a good possibility that each room, at work I can experience it all and more ...
Now you know I'm a cook for all purposes, but not to brag or tell me right before your very eyes, I say it just shows that the passions remain and must be continually cultivated, because I LIVE FOR THIS ALSO!
I leave you a basic recipe that you are taught in Italian cuisine, the noodles ..
my eggs for the pastry
NOODLES WITH SAGE AND SALMON
Puff Pastry
INTRODUCTION: I have always said that for every pound of flour there is an egg.
Some bring in the dough, the addition of liquids such as wine or water, to decrease the amount of eggs.
I give to you the classic recipe.
100 g wheat flour
100 g wheat flour 2 eggs OO
10 leaves of Salvia
salt
Condiment
100 g smoked salmon 1 shallot
a drizzle of olive oil salt and pepper to taste
Peel and chop the sage leaves for good. A mound the flour, add eggs, sage and a pinch of salt. With a fork, slowly add the eggs to the flour when they are completely incorporated start working the dough by hand. The dough should be smooth, elastic and very homogenous. Let stand for half an hour to chill.
In a skillet saute the shallot (minced above) with a little oil.
Cut into cubes while the salmon and add it to the shallot, the past two minutes shaded with a glass of white wine, let it evaporate and turn off the heat.
Roll out the dough and roll it out and let it dry a bit 'before cutting once it is dry, roll the dough 4 / 5 times out of himself in order to get a nice roll (flattened). Cut strips about 1 cm, open them to finish drying and to avoid all that stick.
Boil water, pour the noodles and drain after a few minutes, I do not like much of the overcooked pasta, drain it al dente so I tend to feel that feeling dourine eat.
Using a bit 'of the cooking water stir in the salmon and serve.
INTRODUCTION: These noodles are good without any type of account or noisettes with butter and you will see will enhance the flavor of sage.
Puff Pastry
INTRODUCTION: I have always said that for every pound of flour there is an egg.
Some bring in the dough, the addition of liquids such as wine or water, to decrease the amount of eggs.
I give to you the classic recipe.
100 g wheat flour
100 g wheat flour 2 eggs OO
10 leaves of Salvia
salt
Condiment
100 g smoked salmon 1 shallot
a drizzle of olive oil salt and pepper to taste
Peel and chop the sage leaves for good. A mound the flour, add eggs, sage and a pinch of salt. With a fork, slowly add the eggs to the flour when they are completely incorporated start working the dough by hand. The dough should be smooth, elastic and very homogenous. Let stand for half an hour to chill.
In a skillet saute the shallot (minced above) with a little oil.
Cut into cubes while the salmon and add it to the shallot, the past two minutes shaded with a glass of white wine, let it evaporate and turn off the heat.
Roll out the dough and roll it out and let it dry a bit 'before cutting once it is dry, roll the dough 4 / 5 times out of himself in order to get a nice roll (flattened). Cut strips about 1 cm, open them to finish drying and to avoid all that stick.
Boil water, pour the noodles and drain after a few minutes, I do not like much of the overcooked pasta, drain it al dente so I tend to feel that feeling dourine eat.
Using a bit 'of the cooking water stir in the salmon and serve.
INTRODUCTION: These noodles are good without any type of account or noisettes with butter and you will see will enhance the flavor of sage.
Enjoy ..
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