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triumph cannolo Christmas

As I have already confessed to making sweets I'm not good, but as
I decided to participate in the contest "saffron yellow" knowing that they must compete with many of you but you are very good, and that surprised us with fabulous cakes, respecting what is the motto My blog is: "how to make do in the kitchen," I treasure these words, offering a different, a strong piece of pastry Palermo: the cannoli!
Here's the recipe: the basic and essential element to get a good cannoli and ricotta, which must be strictly sheep's milk.

For the ricotta cream occorrono:

• 250 gr di ricotta
  
• 150 gr di zucchero semolato
• 50 gr di frutta candita
  
• 50 gr di cacao amaro
  

Passate al setaccio la ricotta e lavoratela con lo zucchero semolato, aggiungete la frutta candita ridotta a dadini e il cioccolato amaro sminuzzato.Amalgamate bene, coprite la ciotola con della pellicola e ponetela in frigo. Nel frattempo preparate le scorze.

Per la "scorza" preparare 250 gr di farina bianca a fontana ed amalgamate :

• 1 egg white
• a knob of lard
• 1 tablespoon sugar
• 1 tablespoon coffee powder
• 1 tablespoon unsweetened chocolate
• 1 pinch salt
  
• 1 tablespoon Marsala
  
• torches made of tin or barrel segments 13 cm long and 2 cm in diameter

Mix together the ingredients until fairly firm un'impasto homogeneous and that you will rest for about an hour wrapped in a towel. After that, flatten the dough with a rolling pin not getting a very thin sheet and cut into squares of 12 cm and wind up diagonally in the form of sticks or reeds in greased with lard, egg white DALD well with the junction points and pressateli to make them fit well. Then fry in hot oil with all the torches, until you have assumed the characteristic brown color. Let them cool and dry on paper towels, removing Successive torches with caution. Fill them with the cream cheese and decorate each cannoli with candied orange peel and sprinkle with powdered sugar.
also give a personal touch, I wanted to create this kind of dish, made by dissolving the sugar to which I added a glaze of black cherry, a real delight to see and to eat!

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My husband in the kitchen ....


...ebbene si!!!
Ho un marito che adora cucinare( quando ha tempo, ahime') ma sopratutto INVENTARE..cosi', qualche sabato fa, dopo aver sbrigato tutte le varie faccendine domestiche, ha aperto il frigo e ... ha creato!

Quindi, eccovi qui una ricettina facile facile per un primo veloce ma gustosissimo!
Noi l'abbiamo chiamato cosi :) :

Fusilli del Sabato

Ingredienti x 2 persone:

• 160 gr di fusilli
• una manciata di cubetti di speck
• 1 zucchina
• una manciata di cubetti di formaggio Malga
• peperoncino qb
  
• oil to taste Parmesan cheese to taste

In a saucepan, pour a little 'oil, add the diced bacon and cook it: Cut the zucchini into thin rounds and cook them with bacon. Add to taste, half 'cooking, a pinch of pepper and a bit' of salt (do not overdo it especially if the bacon and 'salty!). Cook the fusilli in boiling salted water, drain and pour into the saucepan with the sauce, combine the cheese, cut into tochetti Hut and mix well. Grate over pasta
a handful of Parmesan cheese and pour a little oil. Serve and eat
accompanied with a glass of red wine!

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dedicated to LO, a sweet little hen!

I started writing the blog, this year, when it is past time, the dizzying pace at which the life of the working mother and wife in anxious where I lived for years, began to change. After a troubled childhood, due to the premature loss of my mother, who died (killed, I should say) thirty years in childbirth along with my sister when I was not yet six years, I shut my pain. For too many years, when our house was the kingdom of silence, I became an introvert and rebellious teenager.
At eighteen I met the love of my life, I'm married and I had my first child when I was still very young and my whole life has revolved around my two children, my husband, the union of family and at work, where I have always worked hard making me full of big RESPONSIBILITY.
And so the threshold of fifty years, when the growth of children, it's time to take back my life, can not deny that I felt disoriented.
For a while I gave vent to all those intentions that in times of greater commitment
stress fatigue are called type-camp out for entire afternoons watching TV or attending those stupid courses in the gym with my peers, almost fifty years old, that even if beautiful, struggling like mad to show the ugly and vulgar in their twenties! or stay out all afternoon with some friends, without a real purpose or for no reason but just for the sake of being outside and they forgot to fix the house, shopping to do, the hard times that you need to make it all amounts to comply.
But obviously it was a time that has passed quickly, just long enough to understand what in me was left of the wild child but introverted, who had big plans for himself!
Nothing, I tell you now! So resoti view of this, you must return you back in game, just long enough to realize something at this point want to be your life! You have to hurry if you want to stay behind have to live in your time. Now!
Needless to say, reading, music, cinema and theater, travel, have interests that I have always kept alive, as far as I could, but not always possible to pursue them all, since the costs that have reached books, the movie ticket, un'abbonamento or organize a trip to the theater if only for a weekend.
And so it is time to shake, and as I was very intrigued by the computer I wanted to learn to use it following the instructions of my son Manfred. So
ho frequentato un corso d' inglese, Manfredi mi ha dato qualche lezione d'informatica e mi ha anche insegnato ad usare la macchina fotografica e Michela la sua ragazza mi ha invogliato ed aiutata ad aprire il mio blog e così è iniziata la mia avventura nella rete!
All'inizio ho avuto qualche difficoltà, ancora ora ne ho, anche se scrivere è sempre stata una mia passione, avevo un po' di pudore a mettere in rete i miei pensieri. Poi piano piano, con l'andar del tempo ho vinto le mie paure, dovute a una vita di silenzi. Mi sono lasciata andare, e ho scoperto
che si', potevo farcela, avevo qualcosa da dire. Anche se l'input è partito dalla mia passione per la cucina, che è stata accomplice, in part, in the conduct of my family, I started writing and it was not so hard to get interested. I started to know people like me who like to communicate through the blog.
Driven by curiosity, I realized that is frequented by people very different atmosphere. People who daily feel the need to engage in a number of fronts. People who runs every day between the various blogs by reading stories or recipes, and between visits with each other over time, you seem to know already! Just like it happened to me.
So the blog, my blog, from hobby is becoming a real commitment!
Sometimes they are a morning person, I like to sit at the PC in the early morning, sipping my first coffee, the other evening when, after dinner and after a day of intensive cropping
me a bit 'of time, maybe while my husband is in front of the TV to watch, those of Western boring film I have never been passionate.
Even sometimes the night insomnia, and so I give up on the pictures to be posted by choosing one over another. I jot down my thoughts and amalgamate
often wondered if my stories or my recipes can really be of interest to someone, but banish that thought from my mind, I make my own the words of T. Mann, who said: - Speech is civilization! The word is also the most contradictory maintains contact. And 'the silence that isolates! -
feel I have something to say is a good opportunity to enjoy an excellent you have a restore, even if virtual, in which to express themselves, have confidence in me, the joy of safety in the hope my chances of being followed and why not, to be appreciated.

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Festa di San Martino in Palermo: "It feels lu vinu"

"San Martino is every mustu vinu.
It 'hard to believe but the drunks have a protector, which does not recommend to get through, but barrels full of precious nectar, the wine!
San Martino is defined in fact, the patron saint of drunkards who flock to the various''''taverns of the city by eating cooked vegetables as '''' Cardoni (card), ''''vruocculi ( broccoli) and boiled eggs.
Obviously then, that in a country like ours, where as you know, one of the main source of the economy is represented by the wine industry around the celebration of the feast of San Martino
linked the celebrations that vary from province in the province.
During the San Martino infatti, il mosto ha finito di fermentare e quindi può essere assaggiato per la prima volta, accompagnato da qualcuno dei piatti tradizionali dell'autunno.
La festa oggi è ancora molto sentita a Palermo tanto che per l'occasione le industrie vinicole della provincia aprono le porte delle loro cantine per far degustare il vino novello.
Anche in città nei bar e nelle enoteche, si organizzano festose serate o Happy Hour, che significa letteralmente "ora felice". Ed infatti di ore felici se ne trascorrono parecchie!
Anticamente in quel giorno, i più poveri si limitavano ad accompagnare il pasto con del vino novello e solo la first Sunday after the November 11 ended with a modest lunch
" the Viscott the San Martino abbagnatu nn'o muscatu" , (St. Martin's biscuits soaked in Muscat).
I wealthy instead, they take advantage to preparing the table of every gift of God , where you can not miss the turkey or in the absence of pork, to drink the wine again. Palermo why we have two versions of the feast that is, the rich and the poor.
belongs to the tradition of Palermo in the preparation of special biscuits that takes its name "biscuits San Martino ", packed with fine flour mixed with milk and yeast strongly. The cookies are shaped like a round loaf and the addition of anise seeds in the dough gives them a taste and special aroma. Again is used today in Palermo consume "Abbagnato" (soaked) in fortified "Moscato di Pantelleria" , and pastry chefs in the city enhance the traditional biscuits coated with a veiled with melted sugar and decorating them with chocolates, candies, flowers marzipan, filled with cream or jam. The cookie can also be drained, soaked in liqueur, rum and filled with ricotta cream with candies and chips chocolate.
The Palermo is usual to speak of "Indian summer" in early November when the weather back and explain this phenomenon typical Mediterranean weather with a legend, linked to an act of charity done by the saint.
I came back, the bakery Ingrassia, to give you a few photos, which can make the idea of \u200b\u200bresistance that we women
Palermo on a diet, we need to go buy bread,
believe is a real torture!
be for this reason, the task of buying bread in the evening, is demanadato husbands ?????

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simply .... salad!

Dopo le vane promesse di mettersi a dieta, a cominciare dal Lunedì prossimo, o dopo questa o quella festa, ripromettendosi di condurre una vita più sana magari facendo anche un po' di movimento, ecco che tirando fuori dall'armadio quel fantastico tubino nero, acquistato l'anno scorso nei saldi, e cercando invano di trattenere il respiro per tirare su la cerniera, delusa dici: basta, aiuto! bisogna correre subito ai ripari!
Anche perchè fra poche settimane con l'arrivo delle feste natalizie iniziano le grandi binges.
And then we begin to observe some basic rules by eating foods suitable
fruit and vegetables, but most also involving our mind.
Sometimes a negative thought does more harm to a toxic food and calories.
Then turn a simple salad, fresh and light, made with seasonal produce, on a plate
cheerful and colorful and tasty can also help make this process easier!
That 's what happened to me after these feasts of the dead, among the thousands of specialty food tastings,
(Palermo at every opportunity is a table), I took those fateful 2kg, you take in a moment, but
you have to work hard to lose!
So as a start, I prepared this salad, I was satisfied and also my mind
was happy!
ingredients for 2:
2 Granny Smith or Golden Delicious apples 3

mushrooms 2 bunches arugula

1 pomegranate 1 teaspoon extra virgin olive oil
apple cider vinegar salt and pepper

Clean the apples and cut them washers removing the seeds, wash well and dry the arugula,
brush the mushrooms and cut thinly, shelling the seeds of the pomegranate
depriving them of the white film that surrounds them. In a bowl gently stir mushrooms, arugula
and apples seasoned with olive oil and a splash of apple cider vinegar to taste salt and pepper.
Make a bed of arugula on plates, sistemateci over a slice of apple on which to put the mushrooms
doing more layers, finally garnish with pomegranate seeds.