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IN SEARCH OF SNOW

The need for snow, especially considering the beautiful weather, today has brought us to Mount Fumaiolo. Taking the E 45 we go to San Piero in Bagno follow the direction Acquapartita, Alfero, Riofreddo. Arriving near the Restaurant La Straniera parked the car and we are already delighted by the sight of beautiful white fields. We walk along the paved road, as well as CAI No. 141 in the direction of Verghereto, that we leave little later to turn left to follow the route 141 for the Poggio della Biancardi. The 30 cm. snow make our way slowly, but at the same time extremely enjoyable. Crystals fallen from the trees affected by the sun shining grazing. We cross a small ditch and climb up to meet with the CAI 137 coming from the Monte Comer. We crossed the trail near a wooden cross placed by the Pro Loco of Montecoronaro and then along the woods on the left, go down to the Sources of the Savio. The monument is represented by a giant Caveja Coast. From the footprints in the snow it is understood that the site was visited recently, but now there is none. Silence reigns supreme and generous stream of water coming out of the source is seen as a comforting presence. We leave this beautiful place retracing our steps, to re-enter them on the path that we follow to the right n.137. After passing a gate, wood, wander Monte Castelvecchio, where time seems to arise Castle Montecoronaro. We went uphill and when the path is stretched looking to our right, now the air is crisp and clear, we can see mountains in the distance as follows: Bastion, Black Feather, the ridge leading to Passo Mandrioli, as well as the Upper Tiber Valley in a thin layer of fog. Further to the left of the Monte Pumpkin, Friars, and finally the funnel, the destination of our tour. In short, we reach the paved road in the middle of an intersection. We go straight through the resort The Saxons where there is also a good source. Proceed to the junction with a sign, written Beech - White Hut. We turn left and follow the narrow road, treading a consistent layer of snow joke, due to the continuous passage of cars, we come to the Refuge. The view out towards the Monte Carpegna, also covered with snow. After a brief stop to admire the wide snowy fields, we start our way back. Back to the entrance of the Refuge to go to the right path "00" which brings us, in short, to the pass of Mount Fumaiolo. Cross it and we move into the thick pine forest, after a short stretch of floor, a steep descent brings us back to the Saxons. Retrace a stretch of asphalt that we leave, made a few hundred meters, turn right on CAI n.127. We pass a wooden gate and enter into a beautiful beech forest that today, with snow cover is particularly engaging. Let's go down to the hut and Moia Fosso del Baglione to wade a few times to quickly reach a meadow beneath the majestic Ripa della Moia. Still following the trail white-red CAI, we come to the paved road, follow it right and, shortly after, we reach the car. Beautiful ring around the snow helped to make it too exciting.

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2010 Mersedes Sprnter

the scampi alla Caprese



so sorry, but with the whole 'I'm talking about mozzarella "poisonous ".... well, I just want to be Capri.
Yeah, yeah, yeah, yeah .... good and fresh mozzarella bell accompanied by excellent tomato still warm from the sun on the bank bought the market from the gentleman who makes them get to me direct from his field.

to make the Capri?

1 2 tomatoes mozzarella

a bit 'of salt
a little' extra virgin olive oil and you
... want some basil leaves
and if you want a sprinkle of oregano
.... and if you want .... a bit 'of chives? and if you want you can 'do with buffalo mozzarella ;-)

cut the mozzarella in slices and place on platter, alternating slices of mozzarella to those of tomato, pour the extra virgin olive e.. .. enjoy.

About mozzarella ... on wikipedia you can do further research about mozzarella

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busara


Here is a typical dish Isonzo, it is found in all restaurants of Grado beach resort in the province of Gorizia in the Friuli Venezia Giulia but also in Trieste.

To prepare it certainly takes some good fresh shrimp to be taken from your fishmonger to trust ...!

ingredients:

• 1 kg of prawns
• 200 grams of tomato sauce
• 1 / 2 cup dry white wine 1 clove garlic
• 1 onion
• a little 'bread crumbs
• parsley
• saffron
• chilli salt and pepper to taste.

Take the onion and cut into thin, thin.
Take a pan large enough and put a little 'extra virgin olive oil, sauté onion in oil along with the clove of garlic being careful not to singe ... !
Now add the prawns that have been previously well washed.
Take a glass and fill up to half of white wine and dissolve 1 / 2 teaspoon saffron with bread crumbs, pour into the pot where you put the scampi.
When the wine has evaporated, add the tomato puree, a bit 'of salt, pepper and chilli.
Bake for 15-20 minutes with the pan covered until the sauce begins to assume a certain consistency.
Just before removing from heat, sprinkle the shrimp with a little 'fresh finely chopped parsley ....

Inhale the scent ... aahhh ..... served accompanied with slices of bread in this dish because it is impossible not to do the "shoe "...... ;-)

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mashed baked oranges oranges

Fancy Orange. ... orange is a color that stimulates the taste buds and energizes and so here's another recipe for all citrus orange


ingredients: oranges

• eggs chopped pistachios
• sugar
• milk strawberry banana

Grate lemon rind of oranges. Boil the milk and add the zest. Leave in
infusion and in the meantime mix the yolks with the sugar until it becomes white and creamy. Embed, stirring constantly, milk perfumed with orange and bring to boil.
Pour cream into a bowl. Beat the egg whites until stiff
steadfast adding a pinch of salt and stir in the cream all previously prepared.
Pour the mixture into a bowl and garnish with chopped pistachios that have the mortar and place in refrigerator for a few hours.
Meanwhile, peel the bananas, cut into thin slices and sprinkle with lemon juice.
Wash strawberries and slice the oranges.
Place the prepared fruit in a beautiful bowl with a spoon and ammalgamare plenty of honey.
Put the salad in the fridge and serve accompanied by mashed orange ... for a fresh and invigorating effect.

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ingredients: oranges

• eggs sugar flour
• glass of orange liqueur

Cut the top of the oranges, drain all the pulp and juice and put it aside.
Beat the egg yolks with sugar until the cream will turn white and fluffy ..... I use the mixer to do it ...!!!
Add flour, liquor, the pulp and the orange juice and egg whites, stirring constantly. Fill
oranges and put in oven at medium heat for 15 minutes .... serve subitoooo

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plum dumplings



This dish is part of the story of my childhood food and wine and is typical of the territory that came under the influence in the Habsburg Venezia Giulia .
It is found in all inns and taverns of Trieste and Gorizia ... to be missed!

ingredients:

• 1 kg of potatoes for gnocchi
• 300 grams of flour "00"
• 2 eggs 1 tablespoon of butter
• pitted ripe plums
• salt cinnamon sugar
• breadcrumbs

Take potatoes, wash and boil them and then let them cool and peel.
Now mash with potato masher and form a small mound that lay on a little 'flour previously scattered on the work table, create a hole in the top of the hill ... like a volcano!

Put the eggs together with melted butter and a bit 'of salt.
Knead the dough by adding flour as needed until it becomes soft and let it rest for an hour.

Obtain disks with the resulting paste with which the wound will plums later.

In the meantime, take a nonstick pan in which you will dissolve a bit 'of butter and brown a handful of bread crumbs to which you add the cinnamon and sugar. With this mixture fill
previously pitted prunes.

Then wrap with the discs of dough and dip obtained gnocchi in plenty of salted water to boil before you put it.

When the gnocchi rise to the surface remove them and put them on a platter big enough to serve after the distribution of gnocchi on a little 'sugar and cinnamon and a sprinkling of butter in which you browned the bread crumbs with the cinnamon .

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risotto alla Milanese ... strawberry risotto al salto

few days ago, or months or you do not remember when ... well, after speaking of classic version of risotto alla Milanese, here is another version, according to my friend who was very expert ... that of the classic risotto alla Milanese, here is a short version ... the jump!
And okay, let's try this too long as it is as good as that one.

The procedure for the preparation of rice is the same classical the sleepers, but if that other meat sauce made was built at the end of cooking time to Serve in this case must be paid at the time of creaming and then spread the rice on a tray to cool.
Now, I know that the speech here is complicated, you have to take a cutter and form 8 discs of rice. Heat a frying pan, add 1-3 tablespoons of olive oil and lay it over discs of rice yellow yellow f ino after they are formed a crunchy crust.

And now ... dinner ... the kids love it!

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Melt 20 g butter in a saucepan adding 200 g Arborio rice .
Sprinkle with a little 'vegetable stock and pour 100 grams of strawberries .
add more broth to keep the rice always soft.
half cooked, pour other 100 grams of strawberries and a couple of minutes before the rice is cooked, 20 g butter and 3 tablespoons of Calvados.

Serve with shaved Parmesan and chopped strawberries in small bowls or plates colored .... orange and violet are beautiful colors to match the red strawberries

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Spumoni orange

ingredients: oranges

• eggs
• lemon vanilla sugar
• isinglass

After soften the gelatin in water for about fifteen minutes, dissolve by heating with a little 'of orange juice and let cool to room temperature by adding other orange juice and a lemon to .
Separate the yolks from the album and assembled them in snow steadfast.
Now pour in the beaten egg yolks that have diluted the glue in citrus juice and stir quickly to join the egg whites.
Fill with cream thus obtained a mold pudding (preferably those with silicone) damp and chill.
Serve cold garnished with candied d 'orange glazed and borage flowers

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type Pugliese bread homemade

Bread, bread ... ooh I can not live without bread.
Since I moved house I finally ... the bakery next big thing!

But sometimes I like to do it at home, even with the bread machine ... even if it is not just like I did before with my hands, eh, eh ... The high
day I made the commitment and people have experienced this recipe to make bread like Puglia, the perfume that has flooded the house has been the most satisfaction great ....

Ingredients:

2 kg of durum wheat
0 gr. of fresh yeast
10 gr. Malt
40 gr. of salt.


Dissolve the yeast in half a glass of warm water.
Dissolve the salt in half a glass of water. Put the flour
in a heap on a pastry board, add the yeast, malt and salt dissolved, work the dough until it is very smooth, cover with a clean, dry and let stand for about 2 hours .
After this time take the dough and knead well again, divide into loaves and let rise for about an hour, spent time with a knife to make lines on the pastry top, put in oven at 220 degrees for about 40 minutes until the crust is crisp and colorful.

Good ... presented at dinner with a little 'to all and a nice salad. If
forward is good the next day to prepare the snack for kids.

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... millstones


rarely have breakfast in the morning but if I have I like to do it with a nice cup of sweetened black coffee and a couple of biscuits type "Grinders" (yes, those of you .... Mulino Bianco) ... although lately I have found really good to "Penny."
Anyway, I buy them myself ... and disappear.
Those two rodents in my house does not hold back in front of the cookies and then I got the commitment and I tried to tell them .... I for the joy of the boys, taaah dah .... here's the grinders ...

ingredients: flour

• 00 500 g
• starch 50 g sugar 150 g butter 100 g
• 100 g margarine 1 egg
• 5 tablespoons heavy cream 1 tablespoon sugar
• vanilla 1 tablespoon baking
• a pinch of salt

Work the ingredients together, roll out the dough high 5 mm and with a floured glass many cutting edge .... the round hole in the middle you have to do it using the cap of a bottle, but for those who are better organized than me problems if they do not use ... molds ;)

Bake in a moderate oven for 10-15 minutes .

Remove from oven, allow to cool, prepare the latte coffee or tea or .... call the guys and do merendaaa

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risotto alla Milanese


Here is the classic version of Risotto alla Milanese , giratami by a friend which he said is right ... in short, is the true risotto Milanese ....

So ... first of all we must fry 1 / 2 onion, finely chopped (I'm addicted, though what purpose it should be fine ...) in 25 g butter, but I use olive oil extra virgin .... boh, I prefer butter to fry:)
However, after browning it well until it begins to brown, add 320 gr of rice carnaroli , but also the nano avenue could be good and let it roast for about 2 minutes.
Pour 1 / 2 cup dry white wine , evaporate, and continue cooking, adding a little at a time of good beef broth (it will take about one and a half and if the stock is fairly flavor will not add extra salt).
half cooked, add the saffron that has been previously dissolved in a little 'stock. A spoon if
saffron pistils, or if a bag is dust .... When
rice is cooked or al dente remove from heat and stir in 25 g butter and 40 grams of grated parmesan.
serving add a spoonful of gravy over each portion ..... buonerrimo!

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Maltese sauce or yogurt and orange

ingredients:

• oranges
• lemon sugar
• meat extract
• dry white wine orange liqueur
• salt and pepper

Cut with a sharp knife to peel the 3 oranges and 2 lemons and let them blanch.
Place sugar in saucepan with half a glass of wine and boil, stirring.
Once brown, pour the juice of citrus fruits and bolire do for a few minutes.
Add the meat extract, slices of orange and lemon and simmer until the sauce thickens.
Now add a glass of orange liqueur, and salt and pepper to taste.

Excellent service hot on slices of roast turkey (also good on grilled turkey ...) or goose in the oven .


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cereals


I solved my problem .... ;-)

should be 'well, although sometimes they send me another, I found the solution for constipation: P

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orange salad


Ingredients: Belgian endive


oranges
French mustard

vinegar extra virgin olive oil
salt and pepper to taste Clean and wash the

' endives and cut it lengthwise. Peel the oranges
cut to the outside of the rind and cut into slices that you will boil the water for a few minutes.
Place the endive in a beautiful white porcelain bowl and seasoned with olive oil, vinegar, pepper and salt.
Finally, the orange slices and French mustard.
Garnish with orange segments.

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duck salad with orange

"paper to Melarancio" ... so Catherine de 'Medici introduced this dish to the ground after the French who married in 1533 to Henry II of France, and hence become the celebrated "Canard à l'orange."

The Duck Orange can be served roasted or braised according to this old recipe.

Ingredients: Duck

• linked
• lard
• carrot and onion
  
• salt and pepper to taste
• dry white wine broth
• cornmeal
• juice orange peel
• d ' orange and cut into julienne scollentata

Put ' duck in a saucepan with the lard , the carrot sliced \u200b\u200bonion.
Cook over high heat turning it for you to take those in every part.
United salt and pepper and add a cup of dry white wine continuing to turn the duck.
Now add the broth and turn the heat to continue cooking over low heat incoperchiata.
Once cooked, take the duck and place it on a preheated plate but keep the sauce, add in a bit 'of water until you have a nice sauce and sgrassatelo, then tie it with corn meal, boil for a few minutes and finally add the previously boiled peel and juice of 'orange served ..... with the zest that you set aside earlier and ... Bon Apetit.

source: recipe of the Italian kitchen

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clementine oranges

ingredients:

• chicory and celery in equal parts
• capers green olives in brine
• slices of clementine and lemon Sicily
  
• pomegranate seeds
• extra virgin olive

After washing the chicory and celery , are boiled in a pot with water.
Drain and cool.
Now drizzle with the olive ' extra virgin olive , add the capers of Pantelleria and well washed olives cut into small pieces and mix well.
Arrange on a plate and arrange the slices of clementine and Sicilian Lemon garnished with a handful of pomegranate seeds

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caramelized

A nice ride to the market for choose a bit 'of fruit and vegetables nice and good. My eye falls on
oranges amazing from agriculture bio lighting ... mmmh .. !

caramelized oranges ?...... away about ... . Ceramelli Oranges okay!

choose the most beautiful and most juicy ... and parts for the kitchen.

got home I take my 4 beautiful oranges, and feel the fragrance ... I start to peel them with a very sharp knife, making sure to empty them all up inside.
I take the sugar and put it on the stove to turn it into syrup by adding a bit 'of water.
When it gets nice we often plunge the my oranges and shortly after placing his shot off on a plate. At this point, I take the peel of oranges and cut into julienne . The peel
vannofatte boil until they are taken before being put in the syrup until it will become transparent.
Copro oranges with slices of orange zest and a spoonful of syrup . ... and put everything on hold in the fridge to cool.

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yeast


The yeast is probably the most important yeast and its use has been known since ancient times for baking and the production of beer and wine .
is believed to have been isolated for the first time from the surface of berries d ' grapes, this is in fact bloom.
is one of the most intensively studied eukaryotic microorganisms in cell and molecular biology, as 's Escherichia coli as a model prokaryote. It is the organism responsible for the most common type of fermentation .

source: the wikipedia entry / yeast

photo: chocolat