In a moment we were bottled in the neckline of January, with days of festivities that begin to relax muscles and a bit of nostalgia that jumps out suddenly come una forma pop-up in un libro per bambini. Ancora per qualche giorno assaporerò quell'intrico di luci che si accendono e si spengono tra le fronde dell'albero di Natale, inanellando pause e sovrapposizioni di colore e sarà come allungare quel brodo caldo fatto di tanta atmosfera, a tavola, nel letto e fuori, in giro per la città. Fra il rosso dei tetti e il grigio delle strade.
Ed ancora Luca ed io continuiamo a festeggiare, tra una cena a lume di candela in un ristorante del centro e l'ultima visione notturna all' Odeon, di "Nowhere man", il film che racconta dell' adolescenza di John Lennon.
Mentre fuori, ancora qualcuno insiste a fare scoppiare gli ultimi Pops, riadagiando the welcome mat at the foot of the new year. While newsstands going crazy horoscopes, for those who believe that everything is written, while the burst of cold leftovers from the holidays, which will return in some other way and in another capacity on the table the next day. While we still have in my ears the familiar clink of glasses raised. And new clothes and soft caresses the skin. As someone has finally pulled out the good service that service from the pantry and coffee never used before.
While stores languish even during rush hour, all now just waiting for a sale, while we are still stunned and we would like to extend that time has already granted. January, finally. January, arrival point and at the same point of departure, which intertwine with the goodness of a handshake.
While Luke right now is preparing pineapple sorbet that longed dream for days, while I have finally decided to hang up that big mirror with a gilded frame, which I'm all in, and the canvas vertical Kiss of Klimt, the last shopping, and while I wonder, do, undo and fumbled, always looking for something. What is a thread of poetry or a seduction that fire inside me.
And just before the arrival of the new year, we dropped another package chock full of tasty things, because the sweetness is not should never fail.
We participated in the swap Annamaria, and Stephanie, our companion of adventure, he did get the flavor of Naples in our house.
And so we found ourselves in front of a huge tray crammed with struffoli, from which Luke just can not stay away, delicious mostaccioli covered with chocolate, my passion, so many biscuits with almonds and then the Nocillo, a special liquor prepared by his father, a stick of nougat filled chocolate liqueur Christmas Witch, and the napkins, a candle, setting a sweet dessert, a small Punch, ears to wear that next Christmas Reindeer, a deck of cards and even Neapolitan chocolates. 
Thanks Stephen for giving us a package so rich!
This risotto is extraordinary, fine and very delicato nell'accostamento di sapori.
Come prima cosa, sbollentiamo l'astice in acqua bollente per circa 5-6 minuti, poi togliamo dal fuoco.
Nel frattempo puliamo e sgusciamo i gamberi e teniamo da parte.
Tritiamo finemente i due scalogni e li facciamo saltare in un capiente tegame insieme ad un filo di olio extravergine d'oliva. Nel frattempo tagliamo a grosse listarelle le foglie di insalata belga e la aggiungiamo nel tegame, facendola appassire per pochi attimi. Aggiungiamo i gamberi e l'astice, che avremo tagliato in lunghezza, rompendo il carapace, in modo da lasciare uscire i succhi e la carne tenerissima.
Uniamo il riso che faremo tostare per un paio di minuti, fino a farlo diventare translucido. Versiamo lo spumante brut e lasciamo che evapori. A questo punto cominciamo ad aggiungere un mestolo alla volta, il fumetto di pesce che abbiamo preparato precedentemente. Ne abbiamo usato quasi un litro, poco meno. Continuiamo a mescolare il risotto fino a portarlo a cottura, nello specifico, il Vialone Nano necessita di 16 minuti. Una volta cotto, rimuoviamo dal fuoco e andiamo a mantecare il risotto aggiungendo 4 cucchiai di panna fresca liquida, eventualmente un pizzico di pepe e coprendo il tegame con un coperchio per qualche minuto. Non ci resta che impiattare, completando il piatto con del prezzemolo fresco sminuzzato e con qualche noce tritata in modo grossolano.
Cook the lobster in boiling water for a few minutes, then split the lobster in half lengthways and break off the claws. Gently remove the lobster meat from the shells, trying to keep the claw meat intact. Set aside the lobster body shells for presentation.
In a large skillet saute scallions in extravirgin olive oil and when they're golden, add the Belgian endive. Stir in the shrimp and lobster meat, cook for a few minutes then add the rice and sautè until translucent, for a couple of minutes. Pour in the wine and when it has evaporated stir in The Fish fish stock ladle by ladle. The rice needs about 16 minutes cooking, I know When it is ready, season with freshly grounded black pepper and remove from heat. Stir in the heavy cream, cover and let stand for about A Few Minutes. Serve with walnuts and fresh parsley.
Mentre fuori, ancora qualcuno insiste a fare scoppiare gli ultimi Pops, riadagiando the welcome mat at the foot of the new year. While newsstands going crazy horoscopes, for those who believe that everything is written, while the burst of cold leftovers from the holidays, which will return in some other way and in another capacity on the table the next day. While we still have in my ears the familiar clink of glasses raised. And new clothes and soft caresses the skin. As someone has finally pulled out the good service that service from the pantry and coffee never used before. While stores languish even during rush hour, all now just waiting for a sale, while we are still stunned and we would like to extend that time has already granted. January, finally. January, arrival point and at the same point of departure, which intertwine with the goodness of a handshake.
While Luke right now is preparing pineapple sorbet that longed dream for days, while I have finally decided to hang up that big mirror with a gilded frame, which I'm all in, and the canvas vertical Kiss of Klimt, the last shopping, and while I wonder, do, undo and fumbled, always looking for something. What is a thread of poetry or a seduction that fire inside me. And just before the arrival of the new year, we dropped another package chock full of tasty things, because the sweetness is not should never fail.
We participated in the swap Annamaria, and Stephanie, our companion of adventure, he did get the flavor of Naples in our house.
And so we found ourselves in front of a huge tray crammed with struffoli, from which Luke just can not stay away, delicious mostaccioli covered with chocolate, my passion, so many biscuits with almonds and then the Nocillo, a special liquor prepared by his father, a stick of nougat filled chocolate liqueur Christmas Witch, and the napkins, a candle, setting a sweet dessert, a small Punch, ears to wear that next Christmas Reindeer, a deck of cards and even Neapolitan chocolates. 
Thanks Stephen for giving us a package so rich!
***___***___***___***___***
LOBSTER RISOTTO SALAD WITH WALNUTS AND BELGIAN
Ingredients: 1 large
lobster
2 shallots
170 grams of chicory (1 head)
1 clove crushed garlic
1 / 2 glass of sparkling brut
200 grams of peeled shrimp
about 1 liter of comic fish (made with vegetables and shells)
4 tablespoons cream fresh
few walnuts coarsely chopped fresh parsley chopped
extra virgin olive oil
pepper
200 grams of rice Vialone Nano
Ingredients: 1 large
lobster
2 shallots
170 grams of chicory (1 head)
1 clove crushed garlic
1 / 2 glass of sparkling brut
200 grams of peeled shrimp
about 1 liter of comic fish (made with vegetables and shells)
4 tablespoons cream fresh
few walnuts coarsely chopped fresh parsley chopped
extra virgin olive oil
pepper
200 grams of rice Vialone Nano
This risotto is extraordinary, fine and very delicato nell'accostamento di sapori.
Come prima cosa, sbollentiamo l'astice in acqua bollente per circa 5-6 minuti, poi togliamo dal fuoco.
Nel frattempo puliamo e sgusciamo i gamberi e teniamo da parte.
Tritiamo finemente i due scalogni e li facciamo saltare in un capiente tegame insieme ad un filo di olio extravergine d'oliva. Nel frattempo tagliamo a grosse listarelle le foglie di insalata belga e la aggiungiamo nel tegame, facendola appassire per pochi attimi. Aggiungiamo i gamberi e l'astice, che avremo tagliato in lunghezza, rompendo il carapace, in modo da lasciare uscire i succhi e la carne tenerissima.
Uniamo il riso che faremo tostare per un paio di minuti, fino a farlo diventare translucido. Versiamo lo spumante brut e lasciamo che evapori. A questo punto cominciamo ad aggiungere un mestolo alla volta, il fumetto di pesce che abbiamo preparato precedentemente. Ne abbiamo usato quasi un litro, poco meno. Continuiamo a mescolare il risotto fino a portarlo a cottura, nello specifico, il Vialone Nano necessita di 16 minuti. Una volta cotto, rimuoviamo dal fuoco e andiamo a mantecare il risotto aggiungendo 4 cucchiai di panna fresca liquida, eventualmente un pizzico di pepe e coprendo il tegame con un coperchio per qualche minuto. Non ci resta che impiattare, completando il piatto con del prezzemolo fresco sminuzzato e con qualche noce tritata in modo grossolano. 
LOBSTER RISOTTO WITH BELGIAN ENDIVE
Ingredients:
1 big cooked lobster
2 scallions (finely chopped)
170 g Belgian endive (coarsely chopped)
1 garlic clove
1/2 glass dry white wine or champagne
200 g shrimps
1 liter hot fish fumet
4 tbs heavy cream (or Italian kitchen cream)
7 walnuts (coarsely chopped)
4 tbs extravirgin olive oil
minced fresh flat leaf parsley
a pinch of freshly grounded black pepper
200 g rice
Ingredients:
1 big cooked lobster
2 scallions (finely chopped)
170 g Belgian endive (coarsely chopped)
1 garlic clove
1/2 glass dry white wine or champagne
200 g shrimps
1 liter hot fish fumet
4 tbs heavy cream (or Italian kitchen cream)
7 walnuts (coarsely chopped)
4 tbs extravirgin olive oil
minced fresh flat leaf parsley
a pinch of freshly grounded black pepper
200 g rice
Cook the lobster in boiling water for a few minutes, then split the lobster in half lengthways and break off the claws. Gently remove the lobster meat from the shells, trying to keep the claw meat intact. Set aside the lobster body shells for presentation.
In a large skillet saute scallions in extravirgin olive oil and when they're golden, add the Belgian endive. Stir in the shrimp and lobster meat, cook for a few minutes then add the rice and sautè until translucent, for a couple of minutes. Pour in the wine and when it has evaporated stir in The Fish fish stock ladle by ladle. The rice needs about 16 minutes cooking, I know When it is ready, season with freshly grounded black pepper and remove from heat. Stir in the heavy cream, cover and let stand for about A Few Minutes. Serve with walnuts and fresh parsley.
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