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The "mischietto" the art of clean a refrigerator.

Version Française ici.

The "mischietto" is a traditional dish of my family. In reality it is a baked potato with any vegetables you have available. It was my cousin Andrea to call it that for the first time, and since then we have all adopted this term that seems to suit me so stupid how good a side dish. At my house is done regularly, especially in summer.

Today I propose a version with dried tomatoes ...

x2

INGREDIENTS 4 potatoes

2 zucchini 1 leek

1 garlic cloves to taste pepper to taste dried tomatoes

taste mustard seeds

taste pepper to taste fennel

wild thyme to taste and / or oregano

extra virgin olive oil salt pepper

PREPARATION

Peel the potatoes, cut into pieces and season them with oil, salt, pepper, chili pepper, thyme and / or oregano and fennel. Place the potatoes seasoned and the clove of garlic on a baking sheet with a sheet of baking paper and place in oven at 180 degrees. Meanwhile, cut the zucchini into pieces the same size of the potatoes (more or less, must remain a rustic dish!), Slice the leek into julienne and blanched for a few minutes the sun-dried tomatoes in boiling water to which you add a drop of 'vinegar. When the potatoes are slightly softened, add the remaining vegetables and cook for about twenty minutes or more (depending on size of pieces and the oven). Remove from oven, add some freshly ground pepper, a dash of olive oil and serve hot hot.

Variations and suggestions: Add ingredients to the potatoes you want. I recommend eggplant, peppers, squash, fresh tomatoes, onions, shallots, capers, breadcrumbs, anchovies, rosemary, marjoram, tarragon, cumin, turmeric, paprika, curry, coriander seeds etc. ... you choose the combination that best suits you!


Curiosity : But mischietto has other names? yes! That's more than cute:

• Sergio calls him "repesciage"
• Gaia calls him "bouillon"
• luxus calls him "the panada vegetables "(but only if placed on a hard crust of rustic ...)

Do you have other names to be added to the list?

What Kind Of Film Does Diana Use

Cannoli Sicilian ...

It seems that this long-awaited spring has finally arrived ... The flowers arrived and those, finally.

The garden is beautiful! The peach, apricot, plum, were stained again and after a winter so heavy and strong emotion.

Speaking of spring, came to my mind the smells, the colors, sounds and warmth of a land that I can not wait too long: Sicily.

waiting to come back (hopefully as soon as possible) to pay homage by posting the recipe for these wonderful desserts that will contain a little soul. ..

Good day to you all!

zest

INGREDIENTS

250 g flour 00 g butter, softened 15

13 g sugar 2 eggs 1 teaspoon

cocoa

red wine to taste (or marsala)

taste peanut oil for frying

PREPARATION

Work the flour and cocoa sifted together with the butter and sugar, add 1 egg and wine, and knead until dough is smooth and firm similar to the pasta egg. Impellicolate and let stand to cool for about 30 minutes.

Roll out the dough with the rolling pin or with the help of the machine body (one for pasta) to obtain a very thin pastry. With a pasta bowl, cut out circles of 12 cm in diameter, each circle wrap around a cannoli torch, seal it with a brush stroke of the remaining egg and fry in hot oil. When the peels are warm, earcup from the torch and set aside.

filling

INGREDIENTS 500 g ricotta

100 g sugar

taste of orange blossom water to taste chocolate chips

candied taste (optional)

taste chopped pistachios (unsalted! )

preparations

Let the ricotta drain for a few hours setacciatela and stir in sugar, orange flower water, chocolate chips and (possibly) the candied fruit.

how to assemble the cake ...

Put the filling of cottage cheese in a pastry bag. Fill each skin with the necessary amount of filling and dip the ends of each cannoli in the pistachios. Sprinkle with powdered sugar and serve.

NB: You need only fill the cannoli when otherwise serve the zest will lose its crispness ...

But if you want a few hours before packing them, I reveal the trick to make them look just the facts: melt some white chocolate in microwave or double boiler and a finger foderatevi the inside of the cannoli. When chocolate is dry, you will have a transparent and waterproof coating that will prevent the filling to make "ammosciare" your peel.

Dish Network Dual Tuner Diagram

potato dumplings (basic recipe)

Lately I've been hiding a lot ... I've been around a lot and in time spent at home were attacked by laziness that made me neglect my poor blog. What's more, today I did the foil to eat healthy for a while so I will refrain from preparing dishes fats and sugar (the good ones, in short). I'm afraid not publish recipes for some very interesting, but luckily I made photos sweets prepared at various days ago and soon put it all online.

Ok, since I'm in the mood for traditional dishes (be the first effects of deprivation diet ???), I leave you with the recipe of potato gnocchi. As soon as I start to eat "properly" I promise to post a good sauce to match!

INGREDIENTS x4

1 kg potatoes 1 egg 250 g flour 00

to taste flour for the dough processing

PREPARATION Boil the potatoes still with skin (washed well, I recommend!) in water. When cooked, drain, peel and mash potatoes in the crush. If the puree seems too moist, Mettetal in a baking pan with parchment paper and let it dry for a few minutes in a preheated oven at 180 ° C.

Put the cooked potatoes on a pastry board, add flour and egg and processed quickly mescolado ingredients until a ball of dough soft enough. Sprinkle the dough with flour and let it sit for a few minutes.

Divide the dough into 5 parts and form of the "sausage" with each of them (you choose the diameter of your choice depending on the size you want to give your dumplings). With the help of a knife or a tarot, cut your sausages into chunks and sprinkle with flour to prevent them from attacking each other or a pastry board. If you want to scratch your gnocchi, pass on a "line dumplings" or place it on the floured tines of a fork and take a little pressure.

Cook in salted water. The gnocchi are ready when they come to the surface.