Some days you want to never end, some days they arrive too early in the evening. You're there, sitting and watching the progress, swaying like a model in fashion show, covered with ruffles of organza, precious fabrics. The evening comes to you perfect in every fold, in all its perfection, elegant and seductive. But this day, the day has nothing and takes you to the emotions, simple ones, that are becoming increasingly difficult to prove, to find.
step to take Sabrina just after noon. We will go to Romagna. Time to look for in a restaurant that had the net royalties that we love.
It is five or six and then I leave the final choice to the intuition of Sabrina, who chased it down the sull'Osteria. The majority of criticisms are over the positive, but some leave us hesitant, real slurs. Of course, after the bad experience last year at the restaurant Valsellustra, local iperblasonato, where even our dear friend, "the drinker sincere," said it was the best place where he had ever eaten and we advised him, nothing can frightens us.
It is difficult to speak ill of a local, because we always try to think of all the work that is in a kitchen and everything that can not please everyone, but Valsellustra with a menu of this type we expected at least the minimum wage.
cake of bread with eggplant caponata and pistachios. Gorgonzola mousse and fig compote. cold dish, but the flavors are balanced. Quantity to nouvel cuisine.
Speck duck medallion on white polenta and slices of white truffle . Truffles? Who has seen it! For the rest very anonymous. Quantity to nouvel cuisine.
Cream of leek stuffed with beetroot cappelletti Fossa cheese and cinnamon. cream, unfortunately, cold from the refrigerator and 4 cappelletti 4, too Tasty, too much. Too cold. Ahh ... I forgot, are still looking for the cinnamon!
noodles hazelnuts from Piedmont with melted butter and Parmesan and white truffle glaze . Even the smell of truffles, with one and if I say, I mean a literal mouthful, could not be able to find some different flavors from the nuts.
potato gnocchi with blue pillow of blackberry, radicchio di Milano and reduction of champagne. A real shit, just the stench rising from the flat was a disgusting thing. In the room where we were sitting with us, there were another 13 people with us 15. Only 4 have eat this crap with disgusted faces, but it seems that they are accustomed to is in the pot, since the pay, you have to eat. All the others have, including us, even touch. But I can assure you that the smell of rancid fat and old burned was unbearable.
crusted fillet of veal with spinach and Castelmagno fantasies and vegetables with marjoram. The fantasy was to see the vegetables. The crust was soggy by the thread of the liquid released from spinach and the thread was of poor quality and badly cooked. Castelmagno or the taste or the smell.
Duchess potatoes stuffed with sausage and lentils. would be better to fly over here too. There were three three cubes of pork sausage with a side less than 5 mm. The lentils were dry and insipid.
Amadei chocolate mousse with cream and powdered amaretto carrots. That was the joke of the evening. White chocolate mousse so small as to be more like a panna cotta. The white chocolate mousse was a more suitable for diabetics, since there was virtually nothing sweet. Dell'amaretto there was dust on the plate for decoration and cream of carrot was merely a decoration, a little more than a stroke. Wines paired
Ribolla az yellow 09. Ronco dei Tassi. A glass .
Sangiovese az reserves the probes 07. Probe Papiano. Good quality and
Brindisi Rotari Brut 28. Dispose. Seemed di bere della birra poco gasata con un sapore di lievito esagerato, tant'è che dopo aver brindato all'anno nuovo con un sorso che per educazione non abbiamo sputato, tutti i commensali sono ritornati al rosso.
Costo tutto compreso € 70,00 a testa.
Detto questo, ci stupisce che un ristorante così quotato, con tante stelline Michelin, segnalato dal Gambero Rosso, vincitore di premi ogni anno, si possa essere abbassato a degli standard così miseri, vogliamo pensare, per quanto sia triste che sia colpa dell'ultimo dell'anno, quando forse si pensa di dovere dare da mangiare a cani e porci, senza badare alla qualità. Bisognerebbe tornare in questo locale in un giorno qualsiasi della settimana, but we confess to be were quite shocked to think about to set foot inside.
While the latter go over experience, we now come to Forlimpopoli where I have to make a short speech, a few minutes to code and to reiterate the instructions on the use of the system.
Sabrina gets lost in the Bennet hunting for bargains, beautiful things for our nest.
You lose so much that after trying for nearly half an hour on the phone to call me later and I decided to look in person.
When I was in line to one of the boxes with its tally of purchases.
literally steal her away, the port away from that place of perdition. I want to explore Central Forlimpopoli.
The old town is shrouded in mist. The fortress is illuminating and the few people around the country seeking refuge under the porch that runs throughout the city's main thoroughfare. The shops are still closed and the bars do not invite us to enter, even to warm up a bit '. Getting lost we stroll through the streets of downtown aimlessly. We only try to run the clock and then reach the goal we set ourselves.
chased the L'Osteria in Cesenatico.
"Luke then you prenotato?” mi chiede Sabrina appena risaliamo in macchina.
“No, ma lo faccio subito!” rispondo, mentre cerco il mio cellulare in una delle cinque tasche del mio giaccone. Certo, cinque tasche e lui è nella quinta. Ma è ovvio, se partivo da quella in cui l'ho trovato, il mio telefono si sarebbe fatto trovare comunque nell'ultima. Lui è fatto così, si diverte a nascondersi nell'ultima tasca in cui lo cerco.
“Mi sa che ancora non c'è nessuno.” Le rispondo dopo aver ascoltato almeno venti squilli. “Comunque non penso che questo venerdì ci sia il pienone. Partiamo e quando arriviamo prenotiamo sul posto, male che vada ci sono altri ristoranti.....” Sabrina non sembra believes, or is it just chilly, so much so that it disappears behind the collar of his coat.
Fog, mist and fog only. The scene is lit only by the headlights of the car. A long gray tunnel where red-rimmed white ghosts you encounter are benign, to tell you, to give you messages that we must be able to read.
Approaching the coast, slowly lift the hood a bit ', as it eases the tension of the hands holding the steering wheel.
The port of Cesenatico is a narrow stretch of water lit by yellow street lamps that reflect distorted by the slow movement of the tide rising. Boats leave you dozing sleepy lull in peace after the shouting and the constant shouting of summer vacationers.
Like two schoolboys on a trip to stroll the cobblestone streets peering into shops where women and neutral men eunuchs are dressed in clothing sales. Also here are all closed. Strange for a Friday, strange to see set up premises at all points, but with the lights down low, where only the contours are marked by forms of lifeless dummies.
Embraced, tight to keep out the cold and wet you up Via Garibaldi violent bone on the right side of the Harbour.
"Behold! We have arrived! The Tavern of the pursuit! "I look
Sabrina. I look at her while she is looking for a plaque on the wall Anita Garibaldi, and recalls that, in fact, pursued, took refuge within the walls of this building. She educated me and I start to laugh with ironic signs at the entrance, where they highlighted the awkwardness of some patrons. Some examples, "The shrimp cocktail is a drink," "In our shop you will not find Brunello di Montecitorio, Ribollita Yellow and the Breath of Avellino," "If you do not need in the restaurant next to the spaghetti, I will and we will do the most good in the world "and others that now escape us.
Inside the room are preparing for the evening and then later to book.
you smile and this was the first positive biglietto da visita.
“Grazie! Allora ci vediamo per le diciannove e trenta.....”
Cerchiamo un bar aperto per berci un aperitivo, la scusa per stare al caldo e per non arrivare al momento della cena con troppa fame.
Senza fretta, ma sfidando gli Svizzeri in fatto di puntualità, ci presentiamo in perfetto orario pronti a verificare quanto letto nelle recensioni.
Molto gentili ci fanno accomodare. Sabrina ed io, quando ci chiedono di scegliere un tavolo, cerchiamo subito quello dove possiamo sederci vicini vicini, ma ci rendiamo ben presto conto che non è possibile. Tavolini e sedie sono posizionati per sfruttare al massimo il piccolo locale. Molto accogliente, con travi a vista colors and decorations on the ceiling and the walls that recall the heat of Morocco. Tables and wooden chairs as it should be a place that boasts the title Osteria.
Now the two menu and wine list. The wine list is complete with well known brands and excellent and priced below the average. Choose with great pleasure that we worship a white woman from the cellar Fugata the Lighea.
An appetizer, seafood salad with octopus, squid and prawns on a bed of salad and pomegranate for Sabrina and dumplings with shrimp for me then, followed by squid and shrimp skewers and fried to Sabrina Osteria for myself. In reviews
there were those who asserted that the portions were plentiful, but whoever they were scarce. Curious aspettiamo di vedere le quantità nei nostri piatti. Nel frattempo ci portano il cestino del pane dove non manca l'ottima piadina calda.
Ci servono l'antipasto ed il primo contemporaneamente e già la cosa segna un punto a loro favore, ma la cosa impressionante è la grandezza, la quantità e la bontà dell'antipasto di Sabrina. Decisamente abbondante. Stessa cosa per il mio piatto di Gnocchetti agli Scampi. Piatto grande e pieno con tre grossi scampi, messi lì non solo per bellezza, infatti sono belli carnosi.
Profumi e sapori ben mescolati, tanto che cerchiamo subito di immaginarci gli ingredienti per poi chiedere al “direttore di sala” (un bellissimo ragazzo che sicuramente attira moltissime turiste e non solo) se poteva farci avere la ricetta dei magnifici gnocchetti. Una volta fuori ho chiesto poi a Sabrina se avesse notato la bellezza del direttore di sala. Mi risponde distrattamente con un “Un ragazzo normale”. Non ci posso credere, allora insisto e lei dice “Ma sì, non era male”.
“Solo un non era male?” faccio io, che pur essendo geloso non voglio darglielo a vedere in questo momento, ma avrei dovuto stare zitto perché Sabrina mi fa “Te l'ho detto, è un bel ragazzo, coi lineamenti mediterranei, ben disegnati, due belle labbra carnose, begli occhi scuri, bel fisico, bel modo di fare, bel sorriso....ma l'ho appena guardato, non ho notato altro!”.
E meno male che non ha notato altro, meno male che mi stampa un bacio sulle labbra e mi dice che non mi cambierebbe con nessun altro. E poi con un sorriso malizioso aggiunge “Non hai motivo di fare il geloso!”. Ma torniamo a noi.
Ci gustiamo fino in fondo questi due ottimi piatti disquisendo anche sugli altri primi e antipasti che non abbiamo assaggiato, per esempio gli spaghetti alla chitarra fatti in casa con cozze e peperoni, i loro famosi spaghetti allo scoglio, la zuppa di pesce.
“Sai Luca, avrei voluto prendere il fritto misto anch'io, ma mi sa che ho fatto bene a prendere gli spiedini, almeno quelli sono due, sono già sazia così” ma Sabrina non fa a tempo a finire la frase che arriva il suo piatto. Four huge skewers of shrimp and squid and Sabrina rolled his eyes. Yes and no pass five seconds and here is revealed the waiter with a big pot in which a veritable mountain of fried fish and vegetables (zucchini and carrots) stand out. I look at the waiter and tell him with a worried tone, "But ... and that those who eat it all?" The boy smiles again and wishes us a good appetite.
Sabrina is thrilled that his kebabs are tender and I like to be crisp and dry my frying. In the face of those who argue that the portions were scarce, of course there are people who smashed in the stomach. For the first time in my life does not finish a plate of frittura di cui sono golosissimo, ma è talmente abbondante che non ce la faccio proprio a finirlo.
Ecco fatto, il dolce non ce la facciamo proprio ad ordinarlo. Siamo già sazi all'inverosimile. Ci sarebbe giusto un po' di spazio per un piccolo flute di sorbetto al limone, tanto per chiudere in bellezza. “Il dolce?” dice il bel Capo sala “Se c'è, un sorbetto al limone!” gli risponde Sabrina. “No, al limone non c'è ma, se posso....faccio io...” Certo che ci fidiamo, fino ad ora non ha sbagliato nulla...
Arrivano due coppe colme di una crema delicata agli agrumi di Sicilia, fresca, dolce quanto basta ma anche qui la porzione è più che abbondante. Mentre ci gustiamo con grande slow these flavors go see a huge plate of shellfish. Huge plate and the highest mountain of shellfish, as high as the hill of San Luca, says Sabrina.
But what is it?, How many people? When they arrive to pick up the cups of sorbet we ask, and the answer is "A Catalan seafood for two ......" all told as if it were the most normal thing in the world. Sabrina and I look in the eye and appears on both a 'dazed expression, surprised. "For two?! But with that amount you eat at least four, and it is hard to finish it ......." we say almost in unison.
We are more than satisfied and more than you have eaten well, ma per nulla appesantiti. Siamo felici. L'ambiente, i sorrisi di chi ci coccola al tavolo, e della felicità che traspare dai tavoli degli altri commensali che hanno riempito il locale ci riempiono di gioia. Si sta bene e non ci si vorrebbe alzare più. Cerchiamo di immaginarci il locale in piena stagione estiva, con i tavolini all'aperto con la vista del Porto Canale, con le sue barche, con il vociare dei turisti. Ma forse lo preferiamo così, raccolto ed accogliente in questo inizio d'inverno fatto di nebbia.
Stiamo per prendere la decisione di alzarci quando ci vediamo arrivare un piatto che non abbiamo ordinato. Un bicchiere di Passito superiore di Sicilia sempre della Cantina di Donna Fugata accompagnato da pezzetti di un dolce al cioccolato di straordinaria Goodness, that combined with this past makes this a sublime combination. Then bits of chocolate and strawberries.
Now comes the time of account: 65 € in half.
Some days you want to never end, some days they arrive too early in the evening. You're there, sitting and watching the progress, swaying like a model in fashion show, covered with ruffles of organza, precious fabrics. Sabrina on I is perfect, in every fold, in all its perfection, elegant and seductive. Even this day, that day has not brought us anything more emotions, simple ones, that are becoming increasingly difficult to prove, to find. A kiss from Sabrina, the fog with its ghosts red-rimmed and Sabrina next. Osteria
of pursuits. Via Garibaldi, 56. Cesenatico return ......
Everyone now knows that we have a special passion for pasta stuffed and that from time to time to prepare it. This time we made some simple green ravioli with spinach in the dough, as well as the filling in it and we wanted to match the inevitable ricotta, pecorino toscano excellent we had at home, in the end we also grated on finished dish. For the sauce we thought of something very simple that did not go to cover the taste of the ravioli, and roasted pine nuts and butter hut, a gift arrived from the peaks of the Dolomites.
First we boiled spinach and once they have cooled to well drained, trying to remove all excess water. One part we have used it for the dough, to be honest we have not weighed, but it was a small amount that was in my fist (Sabrina).
We mixed the flour, eggs, salt and spinach, to form a compact dough, in our case we added a small amount of flour later. We formed a ball and we wrapped in plastic wrap and let rest in refrigerator for half an hour.
In the meantime we have prepared the stuffing mix in a bowl of ricotta, pecorino cheese, a bit 'of lemon rind, not too much, spinach and fine abbiamo regolato di sale.
Siamo andati a stendere la pasta, formando delle strisce sottili sulle quali abbiamo deposto in mucchietti il ripieno. Abbiamo ripiegato la metà della striscia di pasta libera sulla parte con il ripieno e con uno stampo quadrato per ravioli siamo andati a dare loro forma. Fino a terminare impasto e ripieno.
Abbiamo cotto i ravioli in acqua bollente salata e una volta scolati li abbiamo fatti saltare in una padella d'alluminio con il burro di malga fuso e i pinoli precedentemente fatti tostare. Una volta impiattato, abbiamo cosparso di pecorino toscano grattugiato. Buonissimi!
First of all mix the eggs with the boiled dry and processed spinach and gradually add the flour. Complete with a pinch of salt. Knead until it is an elastic bun and if it is sticky, just add a little bit of flour. When a soft dough has formed turn out onto a floured board, knead for a few minutes and form a ball, then wrap it in plastic. Let rest in the fridge for 30 minutes.
Prepare the filling. In a large bowl blend all the ingredients, that is ricotta cheese, grated Pecorino cheese, spinach, grated lemon rind and season with salt.
Divide dough into four pieces. Roll out each piece with a pasta machine until thin, number 6 setting on the machine. Divide the filling into equal-sized portions and place these portions two inches apart on one sheet of pasta. Cover with the other sheet of pasta and cut ravioli apart.
Bring a large pot of lightly salted water to a boil, add ravioli and cook for 3-4 minutes, until al dente. Drain well with a colander.
Meanwhile in a frying pan melt butter over medium heat, add the toasted pinenuts ( in another skillet over medium heat add the pinenuts and sauté until just beginning to brown. Do not burn.) and pour the drained ravioli.
Sauté for a while and serve hot, sprinkling with grated Pecorino cheese on top.
*****___*****___*****___*****
And finally we can show the books that we have received from Rori , thanks to the contest organized by The Nice Anna. We were excited about these two volumes, the first written by Ian Marchant was love at first sight. It's called "Islands, Meetings, Pub, Pub in particular" and tells the story of this extravagant journey made by the author, along with a photographer friend, from the islands off the coast of Cornwall to get to the Shetlands, or in the vicinity of Scotland. Passing through the winding streets of Britain is moving from one pub to another, searching for the perfect place e ovviamente, insieme alla birra che scorre a fiumi vi è tutta la commedia umana a farle da contorno, storie, disgrazie, fortune, sentimentalismo, nostalgia. E' un romanzo davvero molto affascinante.
Il secondo volume invece è un modo dolcissimo per accarezzare i peccati di gola, tutto dedicato ai cup cakes, di sicuro diventerà protagonista di molti nostri esperimenti e già abbiamo messo la linguettina a parecchie pagine, laddove l'acquolina si è fatta sentire più forte.
Grazie Rossella, a proposito, anche il té era speciale!
step to take Sabrina just after noon. We will go to Romagna. Time to look for in a restaurant that had the net royalties that we love.
It is five or six and then I leave the final choice to the intuition of Sabrina, who chased it down the sull'Osteria. The majority of criticisms are over the positive, but some leave us hesitant, real slurs. Of course, after the bad experience last year at the restaurant Valsellustra, local iperblasonato, where even our dear friend, "the drinker sincere," said it was the best place where he had ever eaten and we advised him, nothing can frightens us.
It is difficult to speak ill of a local, because we always try to think of all the work that is in a kitchen and everything that can not please everyone, but Valsellustra with a menu of this type we expected at least the minimum wage.
cake of bread with eggplant caponata and pistachios. Gorgonzola mousse and fig compote. cold dish, but the flavors are balanced. Quantity to nouvel cuisine.
Speck duck medallion on white polenta and slices of white truffle . Truffles? Who has seen it! For the rest very anonymous. Quantity to nouvel cuisine.
Cream of leek stuffed with beetroot cappelletti Fossa cheese and cinnamon. cream, unfortunately, cold from the refrigerator and 4 cappelletti 4, too Tasty, too much. Too cold. Ahh ... I forgot, are still looking for the cinnamon!
noodles hazelnuts from Piedmont with melted butter and Parmesan and white truffle glaze . Even the smell of truffles, with one and if I say, I mean a literal mouthful, could not be able to find some different flavors from the nuts.
potato gnocchi with blue pillow of blackberry, radicchio di Milano and reduction of champagne. A real shit, just the stench rising from the flat was a disgusting thing. In the room where we were sitting with us, there were another 13 people with us 15. Only 4 have eat this crap with disgusted faces, but it seems that they are accustomed to is in the pot, since the pay, you have to eat. All the others have, including us, even touch. But I can assure you that the smell of rancid fat and old burned was unbearable.
crusted fillet of veal with spinach and Castelmagno fantasies and vegetables with marjoram. The fantasy was to see the vegetables. The crust was soggy by the thread of the liquid released from spinach and the thread was of poor quality and badly cooked. Castelmagno or the taste or the smell.
Duchess potatoes stuffed with sausage and lentils. would be better to fly over here too. There were three three cubes of pork sausage with a side less than 5 mm. The lentils were dry and insipid.
Amadei chocolate mousse with cream and powdered amaretto carrots. That was the joke of the evening. White chocolate mousse so small as to be more like a panna cotta. The white chocolate mousse was a more suitable for diabetics, since there was virtually nothing sweet. Dell'amaretto there was dust on the plate for decoration and cream of carrot was merely a decoration, a little more than a stroke. Wines paired
Ribolla az yellow 09. Ronco dei Tassi. A glass .
Sangiovese az reserves the probes 07. Probe Papiano. Good quality and
Brindisi Rotari Brut 28. Dispose. Seemed di bere della birra poco gasata con un sapore di lievito esagerato, tant'è che dopo aver brindato all'anno nuovo con un sorso che per educazione non abbiamo sputato, tutti i commensali sono ritornati al rosso.
Costo tutto compreso € 70,00 a testa.
Detto questo, ci stupisce che un ristorante così quotato, con tante stelline Michelin, segnalato dal Gambero Rosso, vincitore di premi ogni anno, si possa essere abbassato a degli standard così miseri, vogliamo pensare, per quanto sia triste che sia colpa dell'ultimo dell'anno, quando forse si pensa di dovere dare da mangiare a cani e porci, senza badare alla qualità. Bisognerebbe tornare in questo locale in un giorno qualsiasi della settimana, but we confess to be were quite shocked to think about to set foot inside.
While the latter go over experience, we now come to Forlimpopoli where I have to make a short speech, a few minutes to code and to reiterate the instructions on the use of the system.
Sabrina gets lost in the Bennet hunting for bargains, beautiful things for our nest.
You lose so much that after trying for nearly half an hour on the phone to call me later and I decided to look in person.
When I was in line to one of the boxes with its tally of purchases.
literally steal her away, the port away from that place of perdition. I want to explore Central Forlimpopoli.
The old town is shrouded in mist. The fortress is illuminating and the few people around the country seeking refuge under the porch that runs throughout the city's main thoroughfare. The shops are still closed and the bars do not invite us to enter, even to warm up a bit '. Getting lost we stroll through the streets of downtown aimlessly. We only try to run the clock and then reach the goal we set ourselves.
chased the L'Osteria in Cesenatico.
"Luke then you prenotato?” mi chiede Sabrina appena risaliamo in macchina.
“No, ma lo faccio subito!” rispondo, mentre cerco il mio cellulare in una delle cinque tasche del mio giaccone. Certo, cinque tasche e lui è nella quinta. Ma è ovvio, se partivo da quella in cui l'ho trovato, il mio telefono si sarebbe fatto trovare comunque nell'ultima. Lui è fatto così, si diverte a nascondersi nell'ultima tasca in cui lo cerco.
“Mi sa che ancora non c'è nessuno.” Le rispondo dopo aver ascoltato almeno venti squilli. “Comunque non penso che questo venerdì ci sia il pienone. Partiamo e quando arriviamo prenotiamo sul posto, male che vada ci sono altri ristoranti.....” Sabrina non sembra believes, or is it just chilly, so much so that it disappears behind the collar of his coat.
Fog, mist and fog only. The scene is lit only by the headlights of the car. A long gray tunnel where red-rimmed white ghosts you encounter are benign, to tell you, to give you messages that we must be able to read.
Approaching the coast, slowly lift the hood a bit ', as it eases the tension of the hands holding the steering wheel.
The port of Cesenatico is a narrow stretch of water lit by yellow street lamps that reflect distorted by the slow movement of the tide rising. Boats leave you dozing sleepy lull in peace after the shouting and the constant shouting of summer vacationers.
Like two schoolboys on a trip to stroll the cobblestone streets peering into shops where women and neutral men eunuchs are dressed in clothing sales. Also here are all closed. Strange for a Friday, strange to see set up premises at all points, but with the lights down low, where only the contours are marked by forms of lifeless dummies.
Embraced, tight to keep out the cold and wet you up Via Garibaldi violent bone on the right side of the Harbour.
"Behold! We have arrived! The Tavern of the pursuit! "I look
Sabrina. I look at her while she is looking for a plaque on the wall Anita Garibaldi, and recalls that, in fact, pursued, took refuge within the walls of this building. She educated me and I start to laugh with ironic signs at the entrance, where they highlighted the awkwardness of some patrons. Some examples, "The shrimp cocktail is a drink," "In our shop you will not find Brunello di Montecitorio, Ribollita Yellow and the Breath of Avellino," "If you do not need in the restaurant next to the spaghetti, I will and we will do the most good in the world "and others that now escape us.
Inside the room are preparing for the evening and then later to book.
you smile and this was the first positive biglietto da visita.
“Grazie! Allora ci vediamo per le diciannove e trenta.....”
Cerchiamo un bar aperto per berci un aperitivo, la scusa per stare al caldo e per non arrivare al momento della cena con troppa fame. Senza fretta, ma sfidando gli Svizzeri in fatto di puntualità, ci presentiamo in perfetto orario pronti a verificare quanto letto nelle recensioni.
Molto gentili ci fanno accomodare. Sabrina ed io, quando ci chiedono di scegliere un tavolo, cerchiamo subito quello dove possiamo sederci vicini vicini, ma ci rendiamo ben presto conto che non è possibile. Tavolini e sedie sono posizionati per sfruttare al massimo il piccolo locale. Molto accogliente, con travi a vista colors and decorations on the ceiling and the walls that recall the heat of Morocco. Tables and wooden chairs as it should be a place that boasts the title Osteria.
Now the two menu and wine list. The wine list is complete with well known brands and excellent and priced below the average. Choose with great pleasure that we worship a white woman from the cellar Fugata the Lighea.
An appetizer, seafood salad with octopus, squid and prawns on a bed of salad and pomegranate for Sabrina and dumplings with shrimp for me then, followed by squid and shrimp skewers and fried to Sabrina Osteria for myself. In reviews
there were those who asserted that the portions were plentiful, but whoever they were scarce. Curious aspettiamo di vedere le quantità nei nostri piatti. Nel frattempo ci portano il cestino del pane dove non manca l'ottima piadina calda.
Ci servono l'antipasto ed il primo contemporaneamente e già la cosa segna un punto a loro favore, ma la cosa impressionante è la grandezza, la quantità e la bontà dell'antipasto di Sabrina. Decisamente abbondante. Stessa cosa per il mio piatto di Gnocchetti agli Scampi. Piatto grande e pieno con tre grossi scampi, messi lì non solo per bellezza, infatti sono belli carnosi.
Profumi e sapori ben mescolati, tanto che cerchiamo subito di immaginarci gli ingredienti per poi chiedere al “direttore di sala” (un bellissimo ragazzo che sicuramente attira moltissime turiste e non solo) se poteva farci avere la ricetta dei magnifici gnocchetti. Una volta fuori ho chiesto poi a Sabrina se avesse notato la bellezza del direttore di sala. Mi risponde distrattamente con un “Un ragazzo normale”. Non ci posso credere, allora insisto e lei dice “Ma sì, non era male”.
“Solo un non era male?” faccio io, che pur essendo geloso non voglio darglielo a vedere in questo momento, ma avrei dovuto stare zitto perché Sabrina mi fa “Te l'ho detto, è un bel ragazzo, coi lineamenti mediterranei, ben disegnati, due belle labbra carnose, begli occhi scuri, bel fisico, bel modo di fare, bel sorriso....ma l'ho appena guardato, non ho notato altro!”.
E meno male che non ha notato altro, meno male che mi stampa un bacio sulle labbra e mi dice che non mi cambierebbe con nessun altro. E poi con un sorriso malizioso aggiunge “Non hai motivo di fare il geloso!”. Ma torniamo a noi.
Ci gustiamo fino in fondo questi due ottimi piatti disquisendo anche sugli altri primi e antipasti che non abbiamo assaggiato, per esempio gli spaghetti alla chitarra fatti in casa con cozze e peperoni, i loro famosi spaghetti allo scoglio, la zuppa di pesce.
“Sai Luca, avrei voluto prendere il fritto misto anch'io, ma mi sa che ho fatto bene a prendere gli spiedini, almeno quelli sono due, sono già sazia così” ma Sabrina non fa a tempo a finire la frase che arriva il suo piatto. Four huge skewers of shrimp and squid and Sabrina rolled his eyes. Yes and no pass five seconds and here is revealed the waiter with a big pot in which a veritable mountain of fried fish and vegetables (zucchini and carrots) stand out. I look at the waiter and tell him with a worried tone, "But ... and that those who eat it all?" The boy smiles again and wishes us a good appetite.
Sabrina is thrilled that his kebabs are tender and I like to be crisp and dry my frying. In the face of those who argue that the portions were scarce, of course there are people who smashed in the stomach. For the first time in my life does not finish a plate of frittura di cui sono golosissimo, ma è talmente abbondante che non ce la faccio proprio a finirlo.
Ecco fatto, il dolce non ce la facciamo proprio ad ordinarlo. Siamo già sazi all'inverosimile. Ci sarebbe giusto un po' di spazio per un piccolo flute di sorbetto al limone, tanto per chiudere in bellezza. “Il dolce?” dice il bel Capo sala “Se c'è, un sorbetto al limone!” gli risponde Sabrina. “No, al limone non c'è ma, se posso....faccio io...” Certo che ci fidiamo, fino ad ora non ha sbagliato nulla...
Arrivano due coppe colme di una crema delicata agli agrumi di Sicilia, fresca, dolce quanto basta ma anche qui la porzione è più che abbondante. Mentre ci gustiamo con grande slow these flavors go see a huge plate of shellfish. Huge plate and the highest mountain of shellfish, as high as the hill of San Luca, says Sabrina.
But what is it?, How many people? When they arrive to pick up the cups of sorbet we ask, and the answer is "A Catalan seafood for two ......" all told as if it were the most normal thing in the world. Sabrina and I look in the eye and appears on both a 'dazed expression, surprised. "For two?! But with that amount you eat at least four, and it is hard to finish it ......." we say almost in unison.
We are more than satisfied and more than you have eaten well, ma per nulla appesantiti. Siamo felici. L'ambiente, i sorrisi di chi ci coccola al tavolo, e della felicità che traspare dai tavoli degli altri commensali che hanno riempito il locale ci riempiono di gioia. Si sta bene e non ci si vorrebbe alzare più. Cerchiamo di immaginarci il locale in piena stagione estiva, con i tavolini all'aperto con la vista del Porto Canale, con le sue barche, con il vociare dei turisti. Ma forse lo preferiamo così, raccolto ed accogliente in questo inizio d'inverno fatto di nebbia.
Stiamo per prendere la decisione di alzarci quando ci vediamo arrivare un piatto che non abbiamo ordinato. Un bicchiere di Passito superiore di Sicilia sempre della Cantina di Donna Fugata accompagnato da pezzetti di un dolce al cioccolato di straordinaria Goodness, that combined with this past makes this a sublime combination. Then bits of chocolate and strawberries.
Now comes the time of account: 65 € in half.
Some days you want to never end, some days they arrive too early in the evening. You're there, sitting and watching the progress, swaying like a model in fashion show, covered with ruffles of organza, precious fabrics. Sabrina on I is perfect, in every fold, in all its perfection, elegant and seductive. Even this day, that day has not brought us anything more emotions, simple ones, that are becoming increasingly difficult to prove, to find. A kiss from Sabrina, the fog with its ghosts red-rimmed and Sabrina next. Osteria
of pursuits. Via Garibaldi, 56. Cesenatico return ......
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GREEN RAVIOLI WITH SPINACH AND PINE NUTS AND CHEESE WITH BUTTER MALGA
Ingredients for the dough:
300 grams of wheat flour
100 gr flour flour 2 eggs +1 egg
a handful of previously boiled spinach, squeezed
a pinch of salt
Ingredients for filling:
200 grams of ricotta mixed
150 g pecorino cheese
grated lemon rind 1 pinch salt
a handful of boiled spinach well drained
Ingredients for the sauce:
40 g toasted pine nuts
mountain butter enough
pecorino toscano grated
Ingredients for the dough:
300 grams of wheat flour
100 gr flour flour 2 eggs +1 egg
a handful of previously boiled spinach, squeezed
a pinch of salt
Ingredients for filling:
200 grams of ricotta mixed
150 g pecorino cheese
grated lemon rind 1 pinch salt
a handful of boiled spinach well drained
Ingredients for the sauce:
40 g toasted pine nuts
mountain butter enough
pecorino toscano grated
Everyone now knows that we have a special passion for pasta stuffed and that from time to time to prepare it. This time we made some simple green ravioli with spinach in the dough, as well as the filling in it and we wanted to match the inevitable ricotta, pecorino toscano excellent we had at home, in the end we also grated on finished dish. For the sauce we thought of something very simple that did not go to cover the taste of the ravioli, and roasted pine nuts and butter hut, a gift arrived from the peaks of the Dolomites.
First we boiled spinach and once they have cooled to well drained, trying to remove all excess water. One part we have used it for the dough, to be honest we have not weighed, but it was a small amount that was in my fist (Sabrina).
We mixed the flour, eggs, salt and spinach, to form a compact dough, in our case we added a small amount of flour later. We formed a ball and we wrapped in plastic wrap and let rest in refrigerator for half an hour.
In the meantime we have prepared the stuffing mix in a bowl of ricotta, pecorino cheese, a bit 'of lemon rind, not too much, spinach and fine abbiamo regolato di sale.
Siamo andati a stendere la pasta, formando delle strisce sottili sulle quali abbiamo deposto in mucchietti il ripieno. Abbiamo ripiegato la metà della striscia di pasta libera sulla parte con il ripieno e con uno stampo quadrato per ravioli siamo andati a dare loro forma. Fino a terminare impasto e ripieno.
Abbiamo cotto i ravioli in acqua bollente salata e una volta scolati li abbiamo fatti saltare in una padella d'alluminio con il burro di malga fuso e i pinoli precedentemente fatti tostare. Una volta impiattato, abbiamo cosparso di pecorino toscano grattugiato. Buonissimi!
SPINACH AND RICOTTA GREEN RAVIOLI WITH BUTTER AND PINENUTS
Ingredients for the pasta:
400 g flour
2 eggs and a yolk
a handful of boiled and processed spinach
1 pinch of salt
Ingredients for the filling:
200 g ricotta cheese
150 g grated Pecorino cheese
a little bit of grated lemon rind
salt
2 c. chopped cooked spinach
Ingredients for the sauce:
good quality butter
40 g toasted pinenuts
grated Pecorino cheese
Ingredients for the pasta:
400 g flour
2 eggs and a yolk
a handful of boiled and processed spinach
1 pinch of salt
Ingredients for the filling:
200 g ricotta cheese
150 g grated Pecorino cheese
a little bit of grated lemon rind
salt
2 c. chopped cooked spinach
Ingredients for the sauce:
good quality butter
40 g toasted pinenuts
grated Pecorino cheese
First of all mix the eggs with the boiled dry and processed spinach and gradually add the flour. Complete with a pinch of salt. Knead until it is an elastic bun and if it is sticky, just add a little bit of flour. When a soft dough has formed turn out onto a floured board, knead for a few minutes and form a ball, then wrap it in plastic. Let rest in the fridge for 30 minutes.
Prepare the filling. In a large bowl blend all the ingredients, that is ricotta cheese, grated Pecorino cheese, spinach, grated lemon rind and season with salt.
Divide dough into four pieces. Roll out each piece with a pasta machine until thin, number 6 setting on the machine. Divide the filling into equal-sized portions and place these portions two inches apart on one sheet of pasta. Cover with the other sheet of pasta and cut ravioli apart.
Bring a large pot of lightly salted water to a boil, add ravioli and cook for 3-4 minutes, until al dente. Drain well with a colander.
Meanwhile in a frying pan melt butter over medium heat, add the toasted pinenuts ( in another skillet over medium heat add the pinenuts and sauté until just beginning to brown. Do not burn.) and pour the drained ravioli.
Sauté for a while and serve hot, sprinkling with grated Pecorino cheese on top.
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And finally we can show the books that we have received from Rori , thanks to the contest organized by The Nice Anna. We were excited about these two volumes, the first written by Ian Marchant was love at first sight. It's called "Islands, Meetings, Pub, Pub in particular" and tells the story of this extravagant journey made by the author, along with a photographer friend, from the islands off the coast of Cornwall to get to the Shetlands, or in the vicinity of Scotland. Passing through the winding streets of Britain is moving from one pub to another, searching for the perfect place e ovviamente, insieme alla birra che scorre a fiumi vi è tutta la commedia umana a farle da contorno, storie, disgrazie, fortune, sentimentalismo, nostalgia. E' un romanzo davvero molto affascinante.
Il secondo volume invece è un modo dolcissimo per accarezzare i peccati di gola, tutto dedicato ai cup cakes, di sicuro diventerà protagonista di molti nostri esperimenti e già abbiamo messo la linguettina a parecchie pagine, laddove l'acquolina si è fatta sentire più forte.
Grazie Rossella, a proposito, anche il té era speciale!
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