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A fish that's not really a fish ...?!

Almost April Fools ahead of schedule? Well, actually might be an idea for that date since the content is not exactly what one might expect.

When I brought to the table, in fact, expectations were for a fish en croute. In reality, This is a cod fish and potato pie , fun for children. Recipe thus arose by chance, I will gladly step.

Ingredients: for 4-6 people

200g 200g fresh cod cod soaked

400g potatoes, peeled 1 bay leaf 4 cloves


3 shallots 1 cup milk 1 tablespoon of butter

1
tablespoon flour 2 tablespoons
pitted black olives 1 tablespoon capers 2 tablespoons chopped parsley

2 sheets of puff pastry 1 egg yolk

a little 'patience and creativity!

Boil in salt water fish and potatoes with bay leaves and cloves. Chop the capers and olives. With a slotted spoon, remove the fish still undercooked, definitely before it begins to fall apart! Pour into a bowl, remove skin and bones and flaked into large pieces. When cooked, drain the potatoes, mash through a sieve and add the fish with olives, capers and parsley.
Meanwhile, slice the shallots and let them boil in the milk. Drain, add the shallots to the mixture and the reserved liquid. Use it to prepare 3-4 tablespoons of sauce that will join more liquid to the mixture. Mix gently to do not break too much fish and check for salt.
Let cool.
Lay a sheet of puff pastry on a baking sheet. Place the mixture in the center in an oval shape (the body of your 'fish'). Cover with another sheet of dough by pressing the edges (brush them with a bit 'of water so they adhere better). Refrigerate for 20 minutes.
Remove from refrigerator, cut the dough in the shape of fish, after which brush the surface with a bit 'of milk and beaten egg yolk.
With the tip of a knife drawn on the scales, the eye and all other details of the fish as your imagination. The nicks are to be superficial and not through the dough. Bake in preheated oven at 200 degrees for about 25 minutes or until your fish is very colorful.
Serve with a 'Voila'!

ps if you want and you have even more time and patience you can make lots of individual small fish, perhaps of different forms.

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cake with citrus and poppy seeds

Un'ideuzza all from Saturday afternoon: a beautiful cake made with orange, lemon and lime, enlivened by those who sow in small, small can make the difference. I thought it would be enough for the weekend - well, at least until tomorrow morning for breakfast! But baked a couple of hours ago is already almost gone. I'd better hurry to post the recipe then, before it disappears every trace of human memory ...

Ingredients:


2 oranges 2 lemons 2 limes


100g + 100g butter 100g caster sugar 2 eggs

100g yoghurt

150ml milk 250g self raising flour (for the purists: the mill Spader is very good!)

1 / 2 teaspoon baking soda 2 tablespoons

abundant poppy seeds

grated peel of citrus fruit. Beat butter with 100g sugar until creamy, add eggs, grated rind, yogurt and milk. Add the flour to which you have already joined in part baking soda and poppy seeds.

Butter and line with parchment paper a rectangular cake pan (about 20x10). Pour the mixture and bake in preheated oven at 180 degrees for about an hour or until the surface is golden and the cake passes the 'toothpick test' (I call it like this: a toothpick inserted in center comes out clean and dry) .

Meanwhile, squeeze oranges, lemons and lime juice and filtratene. Put in a saucepan with 100g of sugar and bring to a boil, stirring until sugar is dissolved. Remove from heat.

When the cake is finished baking, and baked with a toothpick or a skewer end foratene the surface repeatedly. Pour over syrup made with citrus juice and sprinkle with a pinch of poppy seeds. Let soak for about ten minutes before unmold. Done!

With this recipe I participate in the competition: 'Banda accept the "orange"' , the first contest of the Gang of Broccoli, sweet in the category (or tea cakes as I'd say)

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risotto with radicchio and smoked

I remember back when the risotto with radicchio surprised . I'm not even past many years but has since lost all his air of novelty, even now can be counted among the classics. But at some point leave the variations on the theme and I am sure that almost every chef has his favorite version. This is my light because I think the smoked smoked cheese blends beautifully with the bitterness of the radicchio ...

Ingredients - for 4 people

1 tablespoon extra virgin olive oil 1 onion

400g of rice (superfine Arborio or Carnaroli)

salt and pepper 1 glass of wine Red

1 liter of broth

2 heads of radicchio

130g smoked cheese Smoked

In a heavy-bottomed pot to make the onion with oil. Add the rice and toast for a few minutes seasoning with salt and pepper. Pour the red wine. When this has been absorbed by the rice started to add the broth little by little. Cook, stirring often.

Meanwhile, wash the radicchio and cut it into pieces about 3cm. Five minutes before the rice is cooked, add the radicchio and cook. In my opinion, the radicchio is little more than dry, to maintain a bit 'to preserve the crispness and especially bitter taste. When the rice is ready Remove from heat, stir in the grated smoked cheese that you will advance. Cover and let sit for a few minutes before serving.

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pumpkin (almost) with Ruth Reichl

As often happens in my kitchen, are random circumstances that gave rise to this dish. That is, the fact that the fridge had two of those beautiful Dumpty just over a pound each and, coincidentally, I was reading Comfort Me with Apples, Ruth Reichl, Gourmet Magazine to that of intend (small book nice, light entertainment peppered with the occasional recipe - a little 'Sex in the City culinary version ...). One of the recipes contained in this book I was intrigued enough to want to try it, even if a little 'revisited as my usual. Reichl calls the pumpkin because it uses the Swiss Emmental. But I have to confess that despite my deep omnivorous nature, that is the only cheese ever that I've never liked it. Therefore, outside and inside the Emmenthal Bitto. A moderate reduction in the amount of cream so indicated and go out ... we had a nice dish for those that do well in this season when, despite the sunny days, the evening is still fresh. On the other hand you know, when it comes to pumpkin, Americans are masters ....

Ingredients - for 2 people as a main dish

second round pumpkins from about one o'clock 1kg

few slices of bread (baguette type or slippers)

Bitto cheese 150g sliced \u200b\u200b2mm

3 eggs 100ml cream 200ml milk

salt and pepper nutmeg

Cut the pumpkin shell at two and empty it with a dig of seeds and filaments. In each contain two layers of pumpkin bread with cheese and two alternates. In a bowl, beat eggs with milk, cream, salt, pepper and nutmeg. Distributed within the two pumpkins. Cover with the cups and bake at 180 degrees for about 1 hour. Serve. Easy, and it is always quite fun to eat by digging directly inside the pumpkin ...

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bread crumpets Gabi

bread, you know, is the bearer of history. And behind this there is one small, small but me closely.

An unknown number of years ago, I lived in a house in Tooting Broadway, deep south-west of London. The house was what you might expect from a group - six - of young graduates, students and others from different backgrounds and origins. A big mess and a constant coming and going, a bit of squalor - fought for more fiercely, so much fun.

With us there was a German girl, Gabriel Martin, said Gabi. Merits of Gabi had, has, certainly many, first of all to be one of the kindest people I ever met. But I'm sure if you asked us to all others as the best single thing we all remember her after so long, it would be this fantastic, incredible bread that she cooks all of us.

has passed by, that group of young people has been scattered around the world. Someone has remained more or less close contact, other known generically distant shores. Someone, as happens in life, has lost all trace. Among them is, unfortunately, Gabi, despite her (and her bread) have continued to occupy a place in my heart.

Meanwhile, with my companion, I lived four years in southern Germany. Gabi had returned to live in the town near Stuttgart from which it came and I was not more than 100 km from there! But no, I've searched to no avail. Living in the same region, as well as she was also trying his bread. But for this I had no real success. So many delicious breads in Germany, but none that exactly reproduce the marvel that she had introduced us. I knew he could rank among the Bauernbrot , but try doing a search and you'll find recipes vary so much that the choice is almost endless.

Then recently I came across a version - posted on a blog by a German-American now living overseas - which had at least a couple of key features to get close to my ideal model: it was a bread rye flour which required poolish (ie: a liquid preferment) for 48 hours! Gabi remember exactly what to do, prepare to begin three days before ...

So, with some adjustments to the recipe, I got set and I tried: I started Thursday at noon and I baked in time for the Saturday dinner bread very, very similar to Gabi. You have no idea of \u200b\u200bsatisfaction! Try it yourself.

Ingredients

for poolish:

20g fresh yeast

500ml lukewarm water 1 tablespoon sugar 250g plain flour

for the dough:

rye flour 500g wholemeal flour

250F

1 tablespoon salt 1 / 2 teaspoon sugar 150ml warm water

70g linseed

120g sunflower seeds

70g sesame seeds

Plan in advance! At least 2 and a half days earlier than they wish to have the bread ready to begin the poolish: In a large bowl, dissolve yeast and sugar in warm water. Add the flour gradually, mixing well to dissolve any lumps. Cover with a towel and left at room temperature for 24 hours.

After the first 24 hours, mix again and let rest for 24 hours. The result is a fragrant yeast dough.

Meanwhile, at least 7-8 hours before the poolish is ready, prepare 'soaker' or Soak flax seeds in a cup of water. The

poolish is ready and you are almost good: the hard work starts here!

In another bowl, mix all dry ingredients: flour both - of rye and whole - the salt, sugar, sunflower seeds and sesame ones. Add poolish, seeds linen with their liquid and the remaining warm water and start kneading. If you have a robot with a dough hook you can use it for the first couple of minutes. After I advise you to continue to hand on a floured surface. Only in this way you can judge the consistency of the good and the possible need to add more water. Get good buzz and knead vigorously for at least 15 minutes. It is not an easy work but from a certain satisfaction - for me a thousand times better than the gym!

Put the dough in a bowl and let rise in a warm for 2 hours.

Shoot the dough and turn it again on a floured surface. Knead for another 5 minutes to deflate. Formed in a pair of elongated loaves that put them on a baking tray or in two loaf pans (I tried both solutions and I think the second one the best result but is visually less impact). Cover with lightly oiled foil and let rise for another hour. Meanwhile, bring the oven to 220 degrees.

Sprinkle the surface with a little 'flour and with a slit lengthwise. Bake for 45 minutes. Do not worry if the crust becomes dark. The bread is perfect and so is its crust. Let cool before cutting (if you can!). This bread, kept wrapped in a towel, lasts almost a week.

Thanks:

to Gabi for letting me great memories;

to Petra for posting the recipe from which I left on Allrecipes. com.

With this recipe to participate 'Contest respectable' Today's bread and salami, tomorrow ...

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galore!

a love infinity! And 'how to describe my relationship with crumpets . And what they are, they will ask those of you not familiar with these strange pagnottelle loooong British? These muffins, made from a batter leavened. The consistency is slightly spongy and the area is dotted with many small holes, like those of a natural sponge. These flow characteristics, making them unbeatable to be coated, lightly toasted, with some good butter - preferably unsalted - that will penetrate deeply, perhaps leaking on your chin when you bite them! Breakfast, snack, snack random, are good forever.

Well, are years that every time I return to England I fill my suitcase. But I can not quite explain why he never thought of it before let me be me. Who knows, probably because in England I have always seen in the supermarket and I had never occurred to me that you could cook at home.

But last week, looking through a new book produced by baking, I came across by chance in the recipe. It 'was an epiphany! I jumped in and fish this weekend at my house there we made a feast.

Ingredients - for about 16-18 crumpets

450g plain flour 600ml milk and water mixed

2 teaspoons salt 2 tablespoons sunflower oil 1 tablespoon sugar

7g dehydrated yeast (fresh yeast or 15)

2.5 teaspoons of baking soda

120ml of warm water

special tools :

will serve 3-4 cup pasta rings of steel 8-10cm.

Prepare the batter by sifting the flour and salt in a bowl. Warm the milk and water and scioglieteci in the yeast, add the oil and sugar and pour the flour in a fountain. Beat well with a whip for 5 minutes, until the dough becomes very smooth. Cover the bowl with plastic wrap and let rise in a warm (I lay on a wooden board supported in turn on a heater) for 45 minutes.

Dissolve baking soda in warm water and add to batter, mixing well. Cover again and let it grow for another 30 minutes.

Lightly grease a piece of paper towel dipped in oil of sunflower seeds (which holds better at high temperatures) a pan. Grease well the pasta bowl - for these I've seen that works best butter.

Place to heat the pan with the pasta bowl resting on the inside. When they begin to be a bit 'too hot to the touch, pour a ladle of batter in each, for approximately 1.5 cm in height. Cook for ten minutes over medium-low. You will see that after a while 'begin to form bubbles. When the surface is dry, misshapen and turn cooking for a couple of minutes on the other side.

pasta bowl and clean pan and repeat the process until you use all the batter.

progressively piled on a rack to cool. To serve, pass in a toaster or under the grill for a few minutes. And of course, butter, butter, butter!

are preserved for 3-4 days in a closed container in the refrigerator.

Note: If the case is not enough bubbles formed on the surface, add a little more 'water to the batter.

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Sliced \u200b\u200bduck breast and oranges.

Last night at dinner there were only two. This was the case for a little something fast, fast in the series: a short time, little effort, great result. We love the duck breast and when I find I always buy two or three kept in a freezer. This review

my super fast & easy of classic Canard a l'orange (but it's not an old canard! LOL) is one of the ways in which the cook more willingly. A note: The duck breast stew for me is one of the crimes food! To ensure the right flavor and especially the soft flesh must maintain a pink color inside. Who does not love meat 'blood' eat more.

Ingredients - for 2 people
1 / 2 duck breast

2 oranges 1 sprig of rosemary 3 tablespoons Cointreau


salt and pepper a pinch of Szechuan pepper

Place marinated duck breast, with the juice and grated rind of one orange , a pinch of salt and pepper for a couple of hours.
Grease a pan with a little olive oil and heat it on the fire. Put the sprig of rosemary and duck breast with skin down . Cook over medium heat for about 10 minutes or until you see that the skin is golden and the fat under the skin is dissolved. Turn and blanched for a couple of minutes away.
Meanwhile, peel an orange to live and cut it into slices about 1 / 2 inch thick.
Remove the duck breast and remove excess fat. Cut the meat into thick slices 3-4 cm transverse to the chest. Put the meat in the pan, pour the Cointreau and let it evaporate and turn the pieces of his chest so as to scald all sides. Just a couple of minutes. Remove the meat from the pan keeping warm. Add slices of orange juice and any remaining sauce in pan, add salt and pepper and then consume about half over high heat.
Serve by placing slices of orange on the side of the meat and pour over the sauce. Finish with some Szechuan peppercorns.

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vote, vote, vote: food 4 thought gets a new look?!

Hello everyone, I need your help!

As you know food 4 thought is still in its infancy. Therefore, there is still a bit 'of indecision on my part for the look that the page should take.

Check out the new look and help me to choose (if you go on the English page you can compare the two versions).

Your views will be taken into consideration.

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bread at the last moment ...

.... hooopppsss! You forgot to buy bread and there is now no way to get there in time to shop? Mica happen only to me, not!
No problem. Just over half an hour and I promise that you will take the bread on the table ....

The secret is this Irish bread that is called just The rish soda bread and does not use the usual leavening agents that require more or less long periods of growth. Instead, it uses the 'baking soda', or to put it in the Italian sodium bicarbonate .

Now, I'll be honest, is not the bread more fragrant world precisely because without the normal process of proving you do not create those wonderful smells that invade a kitchen when you've just baked a fresh loaf. But he has a good consistency, especially if consumed enough quickly, in my version is devoid of fat, and basically makes her fair figure. Especially when you have an oversight to cover ...

Speaking of bread 'serious' but at the moment I working on a Bauern Brot rye using a poolish 48 hours. It will be ready tomorrow, and now promises well. I will tell you, I promise.

Ingredients - for a loaf 500g

250 g flour

250ml buttermilk *

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 220 degrees. In a bowl, add all dry ingredients and add buttermilk. Do not be too many problems with the type of flour, almost everything is fine because the process is leavened by a chemical, if anything, do experiments to find your favorite. Mix quickly with a spoon to form a dough rather coarse and sticky. Stir on a floured surface and knead but for no longer than 30 seconds . The dough should be rough and irregular.

not be easier to handle because rather soft, but still moved on a baking sheet lined with parchment paper. Sprinkle with a little 'flour and make a cut cross on top.

Bake for 45 'or until cooked.

Experts recommend if you want a softer crust to cool the loaf, wrap in a towel. See you ...

Note on buttermilk (or buttermilk): here we go again, another one of those things where I come from not the same situation and so I had to learn to fend for themselves (the list is quite long: sour cream, verjuice, etc.).

I solve by adding to 250ml of milk juice 1 / 2 lemon. When the milk begins to curdle have your worthy substitute for buttermilk.

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black chocolate truffles at the end of winter cabbage orange

An invitation to dinner at the last moment. I know they expect me to bring something done - a little bad habit that I have given over the years. What to do? Rummaging in the pantry, of course.

And here's what came out: dark chocolate 100%, a goat, an orange, a little 'Cointreau .....

Ingredients - for about 20 Truffles

100g dark chocolate 100%

2 green cardamom pods

a knob of butter

50g goat's milk cow

grated rind of 1 orange

3 tablespoons Cointreau

cocoa powder

Do defrost in a double chocolate with cardamom pods and the butter. Remove from heat, remove the cardamom and stir in the goat cheese, orange zest and Cointreau.

Refrigerate for half an hour to cool.

Pour into a bowl a few tablespoons of cocoa powder. With the help of two teaspoons of small quenelles formed with the mixture of chocolate.

Rigirateli cocoa and Make it with your hands into balls about 2-3cm in diameter. Rotolatele cocoa and refrigerate until it's time to serve.

works beautifully served after coffee.

participate in the contest with these truffles "What's your sign six gourmet"

ps: I'm 'hot', hi, hi ...

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was last year I had promised a dear friend, a lover of traditional dishes, to prepare Casoeula . Prevarication, I admit, because it is not just eating healthier and lighter. Suitable certainly more to an old way of life, when farmers fought the cold with proteins and fats from their kitchens that came out smoking, sedentary lifestyle than our little exposed to the elements and fatigue. But when, a few weeks ago, arrived at my house with a magnificent cabbage grown in his garden I could not pull me back.

It 's a dish that belongs to the cuisine of Lombardy, but is also prepared at that' Middle Kingdom ', culturally torn between Piedmont and Lombardy, which is the Novara. This explains my involvement, is one of those dishes that my grandmother prepared first and then my mother that she had learned. I therefore fair enough that I keep the family tradition.

Think yourself so be warned: do not waste the calories here and some of the ingredients may seem a bit ', well, unusual. But the result is an extraordinary dish, eaten accompanied by a rustic bread that soaks the rich and delicious sauce (or Pucci, as they say to us).

Note:

my version is already 'emaciated' than the original with the help of some small adjustments, how to avoid the use of butter and lean in advance the fatty parts of meat. Maybe my grandmother appalled but patience

a great time to prepare this dish is from January to February, not only because they are traditionally the coldest months, but mainly because the cabbage should have had the opportunity to be frozen so that the ensure the greatest tenderness;

being an ancient dish every family has its own version and the ingredients may vary, of course you can add other cuts of the pig waste, such such as the ears - in fact, precisely because waste was done with what was available;

a curiosity: my grandmother argued, thoroughly convinced that the cabbage was used to flatten the pork!

Ingredients - 6 people:

12 pork ribs

Verzini 6 (or salami fresh)

3 pig feet

3 pig tails

a piece of pork rind

2kg of cabbage

3 tablespoons olive oil 2 onions

3 carrots 3 stalks celery

1 glass of white wine

water or vegetable broth

Have the butcher cut the ribs into 2-3 pieces, 2 feet long and then again in mid- .

In a large pot with salted water, boil the rind, feet and code for at least 30 'in order to degrease it. Drain and cut the rind into thin strips.

Meanwhile, prepare a rough chopped with onions, carrots and celery and slowly fry with 2 tablespoons oil in a large nonstick saucepan. When the onions are transparent, transfer the vegetables in a large heavy-bottomed saucepan. I use a big Le Creuset which is totally perfect, traditionally used a crock pot.

Add more oil if needed to the pan and brown the meat, if a bit 'at a time, making sure it is sealed on all sides. Add salt and pepper then deglaze with white wine evaporate.

transfer these to the pan and cover with water or vegetable broth. Cover and cook over very low heat for at least 1-1/2 hours.

now add the cabbage in the meantime you have cleaned the hard outer leaves, washed and chopped 3-4 cm thick slices. Do not worry if you can not try and fit all the cabbage in the casserole (which must still be large). You can add a little 'time, allowing time to be reduced in volume. Add to this point, even the fresh sausages. Remember to first bucarne skin several times with the tines of a fork to prevent exploding. Continue cooking for another hour or until the meat starts to fall off the bone and is very tender.

Serve To serve you individually in bowls on the bottom of which you have placed thick slices of rustic bread, lightly toasted or take the pot still steaming on the table directly. It is important to remember that the casoeula should be eaten piping hot.

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Roast beef with a crust of bread

Imagine a classic of all times: the Beef Welligton. And then scordatevene.

Yes, because quest'arrosto that I invented last night has a totally different character, much more robust and 'conforting', less sophisticated (and less expensive in the price of its ingredients!), rustic and tasty enough to be presented to a table of friends with all good intentions to spend a nice evening with food and wine in harmony.

Ingredients - for 6-8 people:
for crusty bread:

• 400g of flour 0
• 170cl warm water
• 100CL milk
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 2 1 / 2 teaspoons dried yeast
• 1 teaspoon sugar
• 1 egg yolk to glaze

for roast

• 1kg roast beef
• 1 tablespoon olive oil
• 1 sprig of rosemary
• salt
• 2 tablespoons Mustard 'a l'ancienne'

Start by preparing the crust by mixing together the ingredients (minus the egg). Let rise in a warm for 1 hour or until the dough has doubled. If you have a bread machine the better, use the machine on dough setting and leave it to her.
While the dough is there that does the job quiet calm, warm a pan with a tablespoon of olive oil and rosemary. When this is hot, add the roast beef to brown briefly stirring constantly so as to seal the meat on all sides. Add salt and pepper. Remove from heat and let cool.
Meanwhile, the dough has finished rising. Take it and lay it on a lightly floured surface to form a rectangle about 20x30cm. Remove any string around the roast, the meat is now sealed I will not need to maintain its shape. Place the roast in the center of the rectangle of dough and spalmategli over the mustard. Preheat oven to 230 degrees (static).
Wrap the dough around the roast well sealed. Transfer to a baking sheet lined with parchment paper and brush with beaten egg yolk. Let stand for at least 15-20 minutes.
Bake for 30 minutes.
Remove from the oven and transfer to a serving dish. What I present in this aspect and will table a nice surprise inside.

PS: just the other day my friend Eli told me that to her Roast Beef just can not. It seems that invariably the stuff comes out a hard and inedible, style shoe sole. By coincidence the next day another friend told me the same thing. Now, they're both great cooks so why the difficulty? The answer I have given is that maybe what makes the roast beef dish for me the easy and secure successful is the English part of me, almost as if it were written in my DNA. I thought so to take advantage of this opportunity to share with them and with everyone what my opinion is the only key and secret oven and bake a little low, if in doubt, cook less. In other words, never more oven to 180 degrees and, for a roast beef medium-rare, 20 minutes for 'pound', ie 1 / 2 pound of roast, about 10 + 'in addition. Absolutely zero oil or other seasonings, indeed, be fired resting on a wire rack placed over a baking tray. And there is no need to cook in the pan before baking, just massage the meat with salt and pepper before cooking. Easy to banality!

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salad with prawns and orange.

In winter, when we are oranges tarot with their beautiful colors, this is one of my favorite appetizers, like a workhorse. Easy to make, is always appreciated. I apologize for the picture quality that makes it great justice - but then are only an amateur in this field. I promise that next time I prepare this dish will change it.

Ingredients - for 4 people :

• 3 - 4 prawns per person

for the bed of lettuce:

• 2 oranges tarot
• lettuce or arugula

for the vinaigrette:

• the grated peel and juice of an orange
• 1 piece of ginger Fresh
• extra virgin olive oil
• salt and pepper

Shell the Mazzana hill infilzatele in groups of 3 or 4 out of sticks to skewer and let them cook for a few minutes to steam. They are ready as soon take on the classic orange color.
Clean the salad, or better yet, the rocket. Peel 2 oranges in vivo and thinly slice.
Prepare the vinaigrette grated rind of an orange and a piece (from 3-4cm) fresh ginger. Squeeze the orange juice. Combine all seasoning with salt and pepper and a couple of tablespoons of extra virgin olive oil. Whisk the vinaigrette well with a fork to Amalga.
In a plate, arrange a bed of lettuce, slices of oranges and shrimp skewers. Dress with the vinaigrette.

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Old Rabbit 'dos \u200b\u200band abrupt'

My butcher is a boutique style. E 'managed by two men, John and Franc, I almost have you personally, one by one and with lots of close up of paw, the animals which you need the meat. What's more the prices are incredibly pop! This course is only possible because I have the incredible good fortune to live in the hills of Monferrato, in Piedmont. Is not it amazing that over the years a large Turin group of my friends has the habit to stock up on meat here by John and Franc every time I come to find. I myself during my 'German period' exported regularly (and probably illegally, who knows?) 3 or 4 weeks of supplies in the trunk of the car!

No surprise then when the other day John sold me a rabbit commending cook 15 minutes longer than usual because the animal came from the warren of its neighbor. Ergo, she was lovingly raised and nurtured as it always does in our farms, eating grass and pelleted feed. It was also clear that his life as a rabbit 'as before' period was much more than blink classical animal breeding industry. It was, as it was once, a rabbit 'fact'.

I could not wonder that honor this tradition with an ancient recipe of Asti: the Rabbit "dos and abrupt" (literally, sweet and sharp) as there teaches the teacher who is in his valuable Manual Giovanni Goria Kitchen Piedmont Hills and Vignaiolo , ed. Franco Muzio, a must for anyone interested in knowing and play the best classic dishes Monferrato.

Ingredients:

a rabbit into pieces

2 tablespoons olive oil

garlic and rosemary

1 tablespoon flour

a bottle of barbera Young

1 / 2 cup wine vinegar

2 tablespoons sugar

1 tablespoon unsweetened cocoa

5 cloves

5 juniper berries

1 piece of cinnamon

nutmeg

1-2 handfuls of dried macaroons

; Hop the rabbit in a pan with oil, garlic and rosemary, salt and pepper. Q When is gold dust with the flour mix well and cook for a couple of minutes. Transfer into a large pot add the wine, vinegar, sugar, cocoa, cloves, cinnamon, juniper berries, nutmeg. Check the salt.

Put the lid and let simmer until the rabbit begins to break away from the bones turning occasionally.

Remove lifting the lid and reduce heat and making the sauce. In last sprinkle with crumbled amaretti and serve, preferably with a good polenta.