I'm starting to give too cryptic titles my post is not it? You are right, but the important thing is that then one way or another, they explain, is not it? Well, I'll try again this time ...
About three months ago, on a cold November morning, accompanied my mother to the airport and had spent 15 days with us and had to return to Palermo panzamunita from my sister (my grandmother is or is not the case?! ) ... Needless to say, we both had a little 'Magon, and so to distract us a little bit, we stuck to the newsagent and bought 2 copies of salt & pepper, just to chat on the menu of Christmas ...
My Gp, seeing how many recipes had aroused my interest, and even his own, decided to give me a subscription ......
Days passed, and spent the week ... and spent the months! but the Salt & Pepper, in our mailbox, even the shadow ... now the verdict seemed irrefutable: in the neighborhood is around another fan of the kitchen and steal me! E 'Thus began a long period of stalking and stalking the postman ...
now knew all his time and all his moves: every morning he stopped near my house, down from the scooter left on, that we seek through the mail, he approached the box, Pit about a hundred bills to pay and then he happily went back to the motor ... and Salt and Pepper .... No trace!
At this point I was sure that my postman was in agreement with the collector of my passion for cooking Salt and Pepper :-(
now discouraged, the only thing left to do was to go directly to the Post to ask explanations and I would have gone even if the flu he had not blocked home ...
And so, a gray day last week, all in pain, I looked out the window hoping to see a ray of sunshine and comforting eccolooo: the My Salt Pepeeeeeee!
After all peeled and noticed how the colors of the cover that matched perfectly to my purple carpet, I dropped the note on the eye of the subscription and I discovered that what I had just arrived was also the first issue shipped ...
actually ... uhmmmmmmm .... say that is the case to apologize to my postman and impassioned cuisine that is not a collector of Salt and Pepper stolen true? : P
I bring you a recipe taken from the December issue, and his cousin, invented by me. The first is very slightly modified, and the preparation will explain why:
Capersante smoked on a cream of pumpkin
4 people
12 scallops shallot
100 g pumpkin clean
2 dl vegetable stock 6 slices bacon
half a glass brandy
a bay leaf 40 g butter
paprika salt
First you prepare the pumpkin cream, dissolving 20 g of butter in a frying pan, add chopped shallots and pumpkin into chunks, sprinkle with paprika, and is fried for a few minutes, then add the broth and cook for 10 minutes. In the original recipe at this point is added to the coral of the scallops and then blend all, I have added the coral because I preferred to leave the neutral cream. Then blend the cream and put in serving dishes already.
Cut the bacon slices in half lengthwise and wrap around scallops (in my case there was also the coral), fissarli con uno stecchino di legno. Sciogliere il buro rimanente in una padella, unire l'alloro e cuocere le capesante a fiamma vivace per 3 o 4 minuti, girandole. Per ultimo sfumare col brandy, togliere gli stecchini e posizionarle sulla crema.
Gamberoni al sesamo su crema di finocchi
12 gamberoni
2 finocchi
un pugnetto di sesamo bianco ed uno di sesamo nero
semi di coriandolo
olio extra v.
sale e pepe bianco
Ho sgusciato i gamberoni e ho tolto il filo nero. Li ho pasati nel mix di sesamo e li ho tenuti da parte.
Ho pulito il finocchio, l'ho bollito, l'ho passato in padella con un filo d'olio e l'ho smoothie in a blender with a little 'cooking water, I salted, peppered and sprinkled with ground coriander.
I put the cream on the plate, and I cooked the prawns with a little 'oil in a pan for a few minutes, like a minute per side. I have salted, placed on the cream and serve.
About three months ago, on a cold November morning, accompanied my mother to the airport and had spent 15 days with us and had to return to Palermo panzamunita from my sister (my grandmother is or is not the case?! ) ... Needless to say, we both had a little 'Magon, and so to distract us a little bit, we stuck to the newsagent and bought 2 copies of salt & pepper, just to chat on the menu of Christmas ...
My Gp, seeing how many recipes had aroused my interest, and even his own, decided to give me a subscription ......
Days passed, and spent the week ... and spent the months! but the Salt & Pepper, in our mailbox, even the shadow ... now the verdict seemed irrefutable: in the neighborhood is around another fan of the kitchen and steal me! E 'Thus began a long period of stalking and stalking the postman ...
now knew all his time and all his moves: every morning he stopped near my house, down from the scooter left on, that we seek through the mail, he approached the box, Pit about a hundred bills to pay and then he happily went back to the motor ... and Salt and Pepper .... No trace!
At this point I was sure that my postman was in agreement with the collector of my passion for cooking Salt and Pepper :-(
now discouraged, the only thing left to do was to go directly to the Post to ask explanations and I would have gone even if the flu he had not blocked home ...
And so, a gray day last week, all in pain, I looked out the window hoping to see a ray of sunshine and comforting eccolooo: the My Salt Pepeeeeeee!
After all peeled and noticed how the colors of the cover that matched perfectly to my purple carpet, I dropped the note on the eye of the subscription and I discovered that what I had just arrived was also the first issue shipped ...
actually ... uhmmmmmmm .... say that is the case to apologize to my postman and impassioned cuisine that is not a collector of Salt and Pepper stolen true? : P
I bring you a recipe taken from the December issue, and his cousin, invented by me. The first is very slightly modified, and the preparation will explain why:
Capersante smoked on a cream of pumpkin
4 people
12 scallops shallot
100 g pumpkin clean
2 dl vegetable stock 6 slices bacon
half a glass brandy
a bay leaf 40 g butter
paprika salt
First you prepare the pumpkin cream, dissolving 20 g of butter in a frying pan, add chopped shallots and pumpkin into chunks, sprinkle with paprika, and is fried for a few minutes, then add the broth and cook for 10 minutes. In the original recipe at this point is added to the coral of the scallops and then blend all, I have added the coral because I preferred to leave the neutral cream. Then blend the cream and put in serving dishes already.
Cut the bacon slices in half lengthwise and wrap around scallops (in my case there was also the coral), fissarli con uno stecchino di legno. Sciogliere il buro rimanente in una padella, unire l'alloro e cuocere le capesante a fiamma vivace per 3 o 4 minuti, girandole. Per ultimo sfumare col brandy, togliere gli stecchini e posizionarle sulla crema.
Gamberoni al sesamo su crema di finocchi
12 gamberoni
2 finocchi
un pugnetto di sesamo bianco ed uno di sesamo nero
semi di coriandolo
olio extra v.
sale e pepe bianco
Ho sgusciato i gamberoni e ho tolto il filo nero. Li ho pasati nel mix di sesamo e li ho tenuti da parte.
Ho pulito il finocchio, l'ho bollito, l'ho passato in padella con un filo d'olio e l'ho smoothie in a blender with a little 'cooking water, I salted, peppered and sprinkled with ground coriander.
I put the cream on the plate, and I cooked the prawns with a little 'oil in a pan for a few minutes, like a minute per side. I have salted, placed on the cream and serve.
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