Dogs Lip Discoloration

The Drowned Broccoli

Definition:

is called "Broccoli" (Picture No. 1) with a variety of cabbage erect, waxy leaves and flowers collected in a inflorescence green, less compact than the cauliflower. It is said "drowned / a" a dish which was paid on any liquid (wine, liquor, etc.).. The "Broccoli drowned" are a typical dish from Catania and is an example of how to prepare a dish, starting - again, no longer - from raw materials poor. In the same family of dishes, the "drowned Cauliflower" is obtained from the "cauliflower Roman White that the "purple cauliflower " grown on the slopes of Etna.

After removing the leaves, the core and the bark, wash the broccoli in water several times, so to eliminate any impurities present in them. The large flowers that you see in the picture, should be kept in small tufts, peeled and cut them properly.

Ingredients (Photo No. 2):

1. Broccoli
2. Cipollina
3. Anchovies
4. Small pieces of Parmigiano
5. Salt, black pepper, red wine.

Preparation:
choose between the utensils of the house, one that has a diameter slightly larger than a plate of fruit. In it, start by laying a first layer of broccoli and, above all the other ingredients as shown in Photo No. 3. The positioning of the latter, make sure that the cheese does not come into contact with the bottom of the pan, otherwise it will stick, causing mold problems in the final broccoli.

Continue with another layer of broccoli and another layer of sauce, finishing with a layer of broccoli. Generally, there are three layers of broccoli separated by two of seasoning.

After putting the salt (Initially low, taking into account the presence of anchovies and cheese tasty enough) add a large glass of water and cover with a plate (Picture No. 4).

Cover the pot with lid (Picture No. 5) and bring to the boil with light flame. Check the progress of cooking broccoli, compressing the mass with a wooden spoon, pressing on the plate (Picture No. 6).

When one realizes that the pot does not go down more, remove the pot and add a 'copious amounts of olive oil and a glass of white wine. Continue cooking pot closed, penetrating with a fork, periodically, the hardest parts of broccoli. When a fork penetrates well in most parts of the mass, the cooking is completed. In the event that there is still too much presence of liquid, apart from the oil, let it evaporate in open pot (Picture No. 7).

cooked, tilting the pan, the liquid, composed, for the most part, oil added should be barely visible. When cooking, make some small samples to assess the degree of flavor of broccoli, adding, if necessary, salt. Allow to cool and then put the pot in the refrigerator for more compact mass, before turning out. After a couple of hours, remove the pan from the refrigerator, place on a serving plate upside down, turn both 180 and "voila" mold release occurred (Photo No. 8).

Serve the dish lightly chilled or at room temperature. Accompany it with bread and red wine of a strength of up to 11 °. Recommended: "Refosco" from "Red Peduncolo" " Grave del Friuli" or " Tenuta Santa Margherita.

Bon appetit!

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The "Sicilian Meatballs"

Definition

is said "Meatballs": a large cylindrical piece of minced meat, seasoned and cooked as dumplings, to be cut then sliced \u200b\u200b(definition from the dictionary "Zingarelli).

Now, I teach you to do it in 10 moves, ie, in 10 pictures!

Ingredients for two "meatballs"

1. g minced meat: 1,000
2. Breadcrumbs: 250 g
3. Parmesan or Grana Padano cheese: 100 g
4. Fresh Eggs No.: 4-5
5. No. 2 cans of peeled tomatoes 800 g
6. A teaspoon of salt

Filling (Photo No. 1):

1. Bacon: Provolone Middle
2. g 200 g 250
3. hard-boiled eggs : No. 4

procedure

Take a bowl big enough to hold all the ingredients and add in order: the ground meat, bread crumbs, Parmesan cheese, a teaspoon of salt and start
Mix the ground, dry, knead with your hands. At the end add the eggs, four big if, if five small (Photo n ° 2).

Mix all ingredients well, until a homogeneous mass. Make a cut in the middle of the dough, you can calculate the amount needed to prepare a "Meatloaf" (Picture No. 3).

Spread half of the dough on a cutting board and put plastic over half of the filling (Photo No. 4).

Lift the edges of the blade with a large knife and start closing the meatloaf

(Photo No. 5).

E 'well, at this point, wet hands with water in a bowl placed near where you work. Wetting, thus, the outside of the meatloaf encourages the adhesive action of the bread crumbs. Eventually, you get an external weight so elastic as to allow the posting of the meatloaf platter (Photo No. 6).

take at this point, a large pan, lined with Teflon (non stick), get plenty of vegetable oil and bring to boiling point (in fact, there is the oil bubbles, but the ' water it contains). Gently put a loaf at a time, trying not to dip your fingers, otherwise they are pain (Photo No. 7)!

Making brown the meat loaf by turning on itself by means of two ladles. When it is golden brown, remove from the pan resting on a large platter. After the second loaf browned, remove the frying oil. Take a large pot with a diameter greater than the length Meatloaf, and put in the ingredients for cooking a little extra virgin olive oil, a bit of onion, making it brown well. Open the two cans of tomatoes with a masher, get a good tomato sauce with fried onions adding Doc. Dip meatballs in the pot and the two start their cooking at low heat (Photo No. 8). If you prefer to spice up the sauce, add: pepper, nutmeg, cloves, or more, to taste. E 'should be added during cooking No. 2 teaspoons of sugar to remove the bitterness of the tomato.

After an hour of cooking, turn off the gas and let cool. With two spoons, used before, Extract the meat loaf from pan, place in a serving dish (Photo No. 9) and after cooling, put them in the refrigerator. The sauce can be put in a smaller pot for its subsequent use.

After a few hours, the meatballs are ready to be cut. (Photo No. 10).

Serving as meatloaf and eat it? Cold, accompanied by an appropriate boundary. Hot, by dripping it over the slices of the sauce, properly heated. The sauce may very well be also used to flavor: fettuccine, spaghetti, macaroni or other pasta, to serve as a first course. If you followed the instructions carefully, that's it.

Bon appetit!

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jam Quinces

Today we speak of quince jam, also known as quince.
Needed:

1. 
   
   Quinces mature (Picture)
2. 
   
   Sugar
3. 
   
   Lemons .

Proceedings

If the fruits do not give off any odor of chemicals, which may have been used for storage, put the quinces to cook as they are, otherwise, proceed to peel ( elimination of peel). The latter is somewhat problematic because the fruits are very tough, so it is good at the time of purchase, the fruit and smell good in bad odor, the purchase. Wash the fruit before putting it in a pot big enough to hold about 8 large fruit. Add water to completely dominate the fruit and start cooking. Check the degree of progress of the firing, stabbing a fork in the fruits. When a fork penetrates easily, the cooking is done. Be careful not to be fooled by the stalk of fruits that is very hard even after cooking. Been cooked, remove the fruit and let it cool, but not completely. This measure should be taken because the fruits, after being separated from the core, must be passed with the mill in order to obtain a homogeneous pulp. If you have a mixer, it is best to mix the pieces of fruit with that equipment, so as to facilitate the operation described above. Obtained the pulp, weigh it and put it in a pot of suitable volume. Add 100 ml of lemon juice and bring the mass all'ebolliszione, stirring constantly. Other lemon juice (200 ml) should be ready to use it after cooking. At this early stage, we must try to eliminate as much water as possible to avoid having to cook, then the mixture for a long time. Adding to the mass of an equal weight of sugar, adjusting the flame at first slowly and then to be increased. During the cooking operation, do not stop stirring because there is a danger of a mass of browning on the bottom of the pot. As soon as the fruit mixture begins to boil, wait 5-10 minutes, take a sample, cool it quickly and observe their consistency. If it is fairly viscous and extinguish the fire. Now you are ready to pay the quince in the appropriate molds. If you do not have aluminum or terracotta tiles - the latter famous the Caltagirone, of which possess some dating back to the 800 - to use the cups for the fruit salad. Put in each mold, about 5 ml of lemon juice squeezed in above and then, with a ladle, colarvi boiling the quince. Put the panels to rest for 48 hours before throw, pulling, first with his fingers, the edges of jam into the center of the panel. As soon as the jam breaks away from the edges, put the tile upside down and drop the jam on the palm of your hand. Place the jam in a big pot, or on a tray, which was placed baking paper. Put the quince to air dry. The time required for drying depends on the latitude in which we work and the chance to put the jam in the open air to dry, preferably in the sun. In this case, be careful on drill wasps! In cold climates it is favored by home heating. If you have furniture high (greater than 2.5 meters) put the trays with jam on them to dry. At worst, pezzattura large enough, it takes about a couple of months to completely dry it, which is manifested by the appearance of a layer of sugar on its surface.

Caution: If there is was an error of assessment, the consistency of quince cooked, can cause mold problems in it. In this case, fear not. Put the quince in to dry the panels themselves. The mold can also be done several days later. Even after a month or more. Finally, protect, during cooking, hand and arm splash of jam that occur due to the boil. Taking into account that the temperarure the fruit mixture is well above 100 ° C. If you have done good, that's it!