The Works Of An Old Camera Diagram

bunch of stuffed grape

 500 gr di farina


25 gr di lievito

100 circa di latte

110 circa di acqua

60gr di olio di oliva

180 gr di emmenthal svizzero grattugiato

Sale, abbondante pepe nero

Acini di uva piccola

 

Knead dough or the ingredients in a heap after

have dissolved the yeast in warm milk and water with a little sugar

. Place in a greased bowl to rise

warm for about 30 minutes or until doubled.

deflate the dough on a pastry board, make a cord

thick, cut into pieces about 15-20 gr.

Fill each piece with a grape and roll. Place

spaced and give a form of cluster 'grapes.

With the remaining dough to make fun

leaves and grape trellises.

Brush every now and then milk again

rise for another 30 minutes at least.

Bake in oven at 170-180 ° C for 20-25 minutes.

Using Woodcarvers Bench

Tarallucci stuffed grape jam-Piccilli

There are many versions for these home-sweet fillings in the low and high "Frentania" are called picccillati or birds. In this regard, another time I'll show you the recipe of the birds of Diamonds morbidissmia made with a delicate pastry and filled with jam.
For now, given that abbiamo scorte di vasetti di marmellata di uva appena fatta in casa, cominciamo a fare le prove per il prossimo Natale, visto che questi dolcetti li troverete in ogni casa abruzzese in cui avrete il piacere di entrare per gli auguri....


Impasto esterno
circa 900 g di farina
250 gr di olio di oliva
250gr di vino bianco
2-3 cucchiai di zucchero

ripieno
400gr di marmellata di uva della mamma
5-6 biscotti marie sbriciolati
50 gr di mandorle spellate trite
60 gr di noci trite
buccia di arancia grattugiata
se si usa la marmellata comperata aggiungere due cucchiai di pane grattugiato per asciugare un pò.

Dividere l'impasto in tante palline grosse poco più di noce. Stendere con un matterello piccolo fino a formare un cerchio allungato
mettere un filo di ripieno. Chiudere a mezza luna.
Ritagliare con la rotella eavvolgere come dei grossi tortelloni.
Cuocere a 200gradi per circa 15 -20 minuti.

Appena sfornati mettere la parte posteriore nello zucchero semolato così si appiccica sciogliendosi un pò

Hard To Get Poptropica Costumes

Mafalda - Trenette - Trofie with potatoes and green beans with pesto - Mafalda - Trofie alla Ligure - Trofie advantage

Ingredienti per 6 persone:  

500 gr di trofie

200 gr green beans

200 gr potatoes

300 gr pesto

Design:

Peel the potatoes and mash with chopped or sliced, check the beans and scatter it into two parts. Let go of everything in a pot with enough water to cover potatoes and green beans. Salted water and put the flame too high. In the meantime, boil the pasta in plenty of water, cook the pasta until it is half cooked, that is still half raw , drain and pour into the pan with potatoes and green beans.

Be careful to add the pasta cooking water to make the mixture creamy and also allow the pasta to finish his cooking, but more fresh in boiling water.

(Consider that the thinly sliced \u200b\u200bpotatoes in small cubes or take about 10 or 15 minutes along with green beans, plus about 5 minutes to finish cooking the pasta along with ingredients.)

(you can cook the fresh pasta with the sauce that is created by cooking green beans and potatoes , measuring carefully with a ladle of boiling water, the liquid that will absorb the paste that is baked in the meantime. As for the pasta, you can get excellent results with firing expressed for 4 / 5 minutes in boiling water and finish cooking in sauce potatoes and green beans. The end result is almost identical, except the difference between fresh and dry pasta. Then stir in pasta and vegetables off the heat with pesto, adjusting the mix with hot water for perfectly flat)

Let go over a low heat until completely cooked the pasta and reduce the potatoes to a creamy sauce and crushed beans.

Left to stir for a moment and add some pesto. Stir quickly and add pleasure Parmesan or pecorino cheese.

The Last Level On Cubefield

'Puf' I'm back here I also

Dear friends who follow the blogs with persistent trust, I thank you all so come take a look to see if I've posted new things. I absconded from this divine blog for some time,

despite continued to draw and to live even while off the Internet. The drawings

you see are some of the things I've done lately, I started drawing from life,

I made illustrations for books and I'm proseguenfdo with a new comics project.

I'll be in Lucca comix, as the other years, with the children of Double Shoot, and my small book

nightmares and whoever wants to pass a greeting to me will be gratefully received. Thank you and embrace everyone. Hello!

Christian Charities For Haiti

pesto Genovese Focaccia - Focaccia scrocchiarella

This is a cake that takes advantage of the opportunity to prepare calmly for alternate times and to resume working whenever you want.

unexpected can happen and then you stop or are unable for any reason during the rising phase, so just as it happened to me! No problem, solved the unexpected takes over the process. Good cake at all!

The previous afternoon, I have prepared poolish.

poolish INGREDIENTS:

250g of water

200gr 0 flour

2-3 g of yeast

In fact I had to do all day but then I got stuck in the emergency room with my son I let the dough rise in refrigerator overnight.

COMPLETION:

The next morning I prepared a liquid yeast with:

150-180 grams of water and other 8-10 grams of yeast, I dissolved well, I added the poolish, mescolatndo again well and then I added more flour to about 300 grams.

I let the dough rest for about 30-40 minutes. Then I grease a baking sheet 30 x 60, I took the dough gently folded the edges downward and inward to give the shape of a ball. Do it with oily hands because the dough is very hydrated.

So I laid the ball into the greased pan and did rise again for about 1 hour and a half - two or until doubled (depends on the strength of yeast) .

I prepared an emulsion with water and oil at 50 and 50 (few cc will be sufficient) , I dusted with coarse salt and left to bake at 200 degrees for about 20 minutes.