Color Throat Cancer Awareness

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.

Proof Of Community Service Template Letter

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.

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the Gastronomade: For those who love reading and cooking not only

For those who do not already know I want to tell this site www.ilgastronomade.com Kumalè run by Chef (aka Vittorio Castellani) food and wine journalist impressive pedigree.

cuisine and cultures of the world, events, courses, reports, cookbooks and much more: the site is full of interesting and engaging contributions invitations reading.

Take a look and judge for yourself ...

Thrush And Prebiotics

Artichoke with mullet roe

I love artichokes ! And this season at the market one can find amazing prices on the whole acceptable. As I said, I love them and as they say, eat all the soups. That is what enriched with a small idea at the last moment, I decided to make today.

Served with a good rustic bread, preferably homemade, is a lovely light lunch. Alternatively it can be brought to dinner as a starter such as 'fine-enough but not too'.

PS: Some things are a little 'snob, I confess . When I speak of artichokes not mean never the violets, or Roman artichokes, or how you want them to call. Excuse me, but I think they are cheap because they know little. Then: Sardinian artichoke, Ligurian or later (such as the magnificent Slowfood of Perinaldo -IM) or the local farmer.

Ingredients:

6-7 artichokes

1 clove garlic

2 tablespoons extra virgin olive oil

salt and pepper

1 tablespoon flour

500ml vegetable stock

250-300ml of milk

1 tablespoon chopped parsley

grated mullet roe

Clean and slice the artichokes. In a heavy-bottomed pot, heat the oil to do the clove of garlic. Add the artichokes, salt and pepper and fry quickly. Add flour mixing well and cook for another couple of minutes. United now the vegetable stock and let the heart over low heat for 10-15 'or until the artichokes are soft.

Simply run the mill (which I am a big fan of artichokes blender to use strictly the traditional old mill because it allows to remove any strands of artichoke leaves. Besides, this way you can afford to have less waste: a few leaves a bit 'hard not to do harm, in fact).

Put the past in the pot and bring gently to a boil. Add milk until a creamy consistency you prefer. Simmer gently for a few minutes at the end incorporating the chopped parsley.

Serve on plates and sprinkle each with grated light of mullet roe.