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Peposo the kiln

This is a recipe typically Tuscan, long time ago I heard a chef on TV that described, nerimasi fascinated and so I decided to present it again Sunday for my guests :-) I only regret not remember the name of the chef, who, are all my thanks.

needed:
1 kg of beef (better Chianina), muscle (I did well with the pork :-))
a crock pot
a bottle of red wine, 750 , preferably Chianti
a tablespoon of juniper berries
a tablespoon of peppercorns

5 bay leaves 2 garlic cloves poached
chopped celery, carrot and onion (one long time .... I have not measured :-))

extra virgin olive oil to taste 1 tablespoon ground pepper


Putting it all into the pot, all raw, except the pepper that will put 5 minutes before the After cooking, and everything to cucocere loooong slowly on the stove. The tradition dictates that cuocesse near a firebox (hence the name) but we are where we take ?????? So away on the stove, with a small flame with the lid a little bit in the corner, so as to release steam. Cucocere until the wine has evaporated, about 3 hours. Meanwhile, your house will smell amazing in a way, between the wine and spices is a concert of flavors difficult da descrivere.....

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gees salò: Cynthia Rossetti, model number Node Mobility

refugees salò: Cynthia Rossetti, Mobility model

Please see, it is important

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Neapolitan Sandwiches

Prima di conciare a leggere, devo avvisarvi:
Creano dipendenza!!!!!!!!!!!!!
Io li adoro, mio figlio non ne parliamo, sono utilissimi nelle feste, come merenda ricca e golosa, con l'aperitivo, come cena, vabbè trovate anche voi come me un pretsto per farli e mangiarli.............

Per la pasta:
1 kg di farina
150g di olio evo
1 lievito di birra
sale q.b.

Per il ripieno:
200g di salame
200g di provolone piccante
5 uova sode
300g di cervellatine (luganega, insomma una salsiccia fresca stretta e lunga)

Preparate la pasta e laciatela lievitare in una ciotola covered until doubled. Meanwhile, cook the
cervellatine, epoi cut into small pieces such as salami, cheese and boiled eggs. Roll out the dough on a floured table shaped like a rectangle and sprinkle over the filling and everything, comedy to roll up looking so tight on the long side:

Once finished, with a sharp knife, cut into thick slices at least 4 cm and then put them to grow in a dish, they will be sandwiches :-).

soon as they are leavened bake at 200 degrees for about 25 minutes, or until they are golden brown

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puntiglius with sausage and Tuscan

Pasta, my passion. When I think of lunch or dinner, my first thought goes to the first course, or the pasta of course :-) I think even after a second, a side dish ... but the first thing is the dough. The other day I was lucky enough to have the magnificent Tuscan sausages and these "puntiglius" or the magnificent pasta Gragnano me the most delicious pasta there is, so I decided to combine these two wonderful ingredients together. It 'did this dish not bad

250g Puntiglius of Gragnano
3
Tuscan sausages 1 tablespoon of mascarpone
1 tablespoon extra virgin olive oil 4 tablespoons
beautiful filled with grated Grana Padano cheese

In a pan I crumbled the sausage then I did go goccino with extra virgin olive oil, while I made this just boil the pasta was cooked, I drained and put into the pan with the sausage, I put together a tablespoon of mascarpone cheese and lots of parmesan. I whipped up a little high flame and then I Serve. It must have been the sausage was good, you're the pasta was great but here it was over the speed of light :-)