Diverse ore più tardi avremmo fluttuato di nuovo dentro la nebbia di Bologna, spessa e impalpabile come un cappotto di panno, ma adesso, che il pomeriggio è appena cominciato, dispieghiamo le ali e partiamo per Rimini. Per andare a comprare del pesce fresco, per andare a vedere il mare e per mangiare le bavaresi di Cesari, che sono, lo dico sempre, le più buone del mondo.
A dire la verità, Luca deve farci un salto per lavoro, a Rimini, per via di un intervento urgente all'interno di un centro commerciale, ma nell'esatto momento in cui mi chiede di andare con lui ed io gli dico di sì, so già che compreremo anche il pesce, che vedremo il mare e che faremo una sosta proprio in quella pasticceria là, che ci andavo fin da piccola e quasi ogni domenica a tavola c'era un vassoio di paste bavaresi, che io e i miei fratelli ci litigavamo, perché ognuno pretendeva di accaparrarsi la più grossa.
Così, un paio d'ore trascorrono tranquille, con me che vago senza troppa convinzione tra i negozi mezzo assopiti del centro commerciale e Luca che si adopera per ripristinare una centralina d'allarme. Con me che, dopo avere percorso un paio di volte il perimetro del capannone, alla fine torno ad appollaiarmi sul sedile della macchina in compagnia del mio libro e Luca che, prima che riesca a concludere il capitolo, fa ritorno trionfante e mi soffia un bacio sul collo dicendomi "intervento concluso, possiamo andare".
"Allora andiamo a vedere il mare?" gli chiedo subito, come se non aspettassi altro. Che non ho voglia di tornare a casa adesso. Che ho questo desiderio che mi borbotta dentro già da un po', come l'acqua nella macchina del caffè quando è sul punto di fuoriuscire e anch'io, allo stesso modo, non lo so trattenere. E sono pronta ad insistere, a tentare di convincerlo, persino ad incapricciarmi, ma non ce n'è bisogno, perché fa un sorriso largo, lui, un sorriso di quelli che non contengono la minima traccia di sorpresa. Se l'aspettava questa mia richiesta, immaginava che l'avrei detto e mi dice subito, andiamo. Andiamo a vedere il mare.
Costeggiando il porto arriviamo su un lungomare quasi deserto, a significare che la gente non si cura del mare in inverno, che la vita in January is elsewhere, crammed the streets of the old town and numerous cafes.
Maybe that's why I love even more the sea in winter. The beach naked and left to itself. Fragile. Fragile and isolated, to give this sense of peace subdued, peace fat.
And while your shoes sink into the sand perceive a strong smell of the sea, which is becoming more pervasive, more insistent, as we approach the shore, so that they remain stunned. And 'that smell pretty darn strong, intrusive and I think for a moment that he could not stand it.
Why the sea, the sea is always there, and interfere with everything in my life. My hand luggage perennial that makes me think, reflect. In the end I am convinced that the seafarer has a kind of restlessness inside the door to rummage, to chase, to search for. A search for something or maybe just me to be so, with uneasiness that belongs to me, that includes me, which is just made of water and fire.
During today so there is a sun, there is wind, there is green, the color is indecipherable and secret of the sea, there we are walking very slowly, along with a world that seems to have been here still, life fell into catalepsy, because the clock ticks, but only in real life.
From time to time we meet someone who runs, who walks like us, who is here, perhaps just to breathe. And the only sound that can shake up the silence is the creeping wave on the shore at low tide from within this frame. And 'the chant of the sea that is repeated endlessly, just ripples of the sea, soft and smooth, in rolls of white foam.
collect some shells along the beach, the sand is strewn with shells of oysters and clams. From sea sponges that yield under the soles of shoes, polished and perfectly round pebbles.
"What we see at the cinema this week?" she asks Luke as we go up the beach. And so, between a title suggested by him and the other to me, slip in to a slippery and even comical bickering and I get tears in my eyes from laughing. Fly
light as a musical note to the rest of the day, between the lively fish stalls and family that we do Bavarian tray decorated with bows and wrapping shortly before returning to float back into the fog of Bologna.
With this recipe we share in the first contest held by La Cucina di Tatin, which is titled GREEN GOLD SICILY and for this occasion we decided to present a very special risotto, creamy blend of cheeses because of that we decided to pull over, the cheese flavor as spicy Provolone, Parmesan and the Ragusa and crunchy at the same time thanks to of pistachios.
A dire la verità, Luca deve farci un salto per lavoro, a Rimini, per via di un intervento urgente all'interno di un centro commerciale, ma nell'esatto momento in cui mi chiede di andare con lui ed io gli dico di sì, so già che compreremo anche il pesce, che vedremo il mare e che faremo una sosta proprio in quella pasticceria là, che ci andavo fin da piccola e quasi ogni domenica a tavola c'era un vassoio di paste bavaresi, che io e i miei fratelli ci litigavamo, perché ognuno pretendeva di accaparrarsi la più grossa.
Così, un paio d'ore trascorrono tranquille, con me che vago senza troppa convinzione tra i negozi mezzo assopiti del centro commerciale e Luca che si adopera per ripristinare una centralina d'allarme. Con me che, dopo avere percorso un paio di volte il perimetro del capannone, alla fine torno ad appollaiarmi sul sedile della macchina in compagnia del mio libro e Luca che, prima che riesca a concludere il capitolo, fa ritorno trionfante e mi soffia un bacio sul collo dicendomi "intervento concluso, possiamo andare".
"Allora andiamo a vedere il mare?" gli chiedo subito, come se non aspettassi altro. Che non ho voglia di tornare a casa adesso. Che ho questo desiderio che mi borbotta dentro già da un po', come l'acqua nella macchina del caffè quando è sul punto di fuoriuscire e anch'io, allo stesso modo, non lo so trattenere. E sono pronta ad insistere, a tentare di convincerlo, persino ad incapricciarmi, ma non ce n'è bisogno, perché fa un sorriso largo, lui, un sorriso di quelli che non contengono la minima traccia di sorpresa. Se l'aspettava questa mia richiesta, immaginava che l'avrei detto e mi dice subito, andiamo. Andiamo a vedere il mare.
Costeggiando il porto arriviamo su un lungomare quasi deserto, a significare che la gente non si cura del mare in inverno, che la vita in January is elsewhere, crammed the streets of the old town and numerous cafes.
Maybe that's why I love even more the sea in winter. The beach naked and left to itself. Fragile. Fragile and isolated, to give this sense of peace subdued, peace fat.
And while your shoes sink into the sand perceive a strong smell of the sea, which is becoming more pervasive, more insistent, as we approach the shore, so that they remain stunned. And 'that smell pretty darn strong, intrusive and I think for a moment that he could not stand it.
Why the sea, the sea is always there, and interfere with everything in my life. My hand luggage perennial that makes me think, reflect. In the end I am convinced that the seafarer has a kind of restlessness inside the door to rummage, to chase, to search for. A search for something or maybe just me to be so, with uneasiness that belongs to me, that includes me, which is just made of water and fire.
During today so there is a sun, there is wind, there is green, the color is indecipherable and secret of the sea, there we are walking very slowly, along with a world that seems to have been here still, life fell into catalepsy, because the clock ticks, but only in real life.
From time to time we meet someone who runs, who walks like us, who is here, perhaps just to breathe. And the only sound that can shake up the silence is the creeping wave on the shore at low tide from within this frame. And 'the chant of the sea that is repeated endlessly, just ripples of the sea, soft and smooth, in rolls of white foam.
collect some shells along the beach, the sand is strewn with shells of oysters and clams. From sea sponges that yield under the soles of shoes, polished and perfectly round pebbles.
"What we see at the cinema this week?" she asks Luke as we go up the beach. And so, between a title suggested by him and the other to me, slip in to a slippery and even comical bickering and I get tears in my eyes from laughing. Fly
light as a musical note to the rest of the day, between the lively fish stalls and family that we do Bavarian tray decorated with bows and wrapping shortly before returning to float back into the fog of Bologna.
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With this recipe we share in the first contest held by La Cucina di Tatin, which is titled GREEN GOLD SICILY and for this occasion we decided to present a very special risotto, creamy blend of cheeses because of that we decided to pull over, the cheese flavor as spicy Provolone, Parmesan and the Ragusa and crunchy at the same time thanks to of pistachios.
RISOTTO PISTACHIOS And Belgian endive
Ingredients:
200 grams of rice Vialone Nano
2 heads of Belgian endive
1 leek cut into rings 1
/ 2 cup dry white wine
1 liter of vegetable broth
50 grams of peeled and coarsely chopped pistachios
150 grams of grated cheese (sharp Provolone, Parmigiano Reggiano and Ragusa)
a knob of butter
extra virgin olive oil
Ingredients:
200 grams of rice Vialone Nano
2 heads of Belgian endive
1 leek cut into rings 1
/ 2 cup dry white wine
1 liter of vegetable broth
50 grams of peeled and coarsely chopped pistachios
150 grams of grated cheese (sharp Provolone, Parmigiano Reggiano and Ragusa)
a knob of butter
extra virgin olive oil
First, chop the pistachios, after being shelled, and keep them aside.
sliced \u200b\u200bleek and cook for a few minutes we do it in a pan with a drizzle of extra virgin olive oil. While the leeks cook, cut into slices not too big even the heads of Belgian endive, after removing the core. Now we combine the endive with leek and gently let dry. We just have to add the rice and toast for a couple of minutes. Add wine and white once it has evaporated, begin to pour one after another ladle of broth, which we have previously prepared and keep warm. Once the rice is now cooked, add the mix of grated cheeses that we have an abundance of middle ground pistachios and mix everything well. Completed with a knob of butter and let stir the risotto for a couple of minutes, cover with lid. Serve the risotto and finish the dish sprinkle with remaining pistachios.
CREAMY RISOTTO WITH GREEN AND BELGIAN endive Pistachios
Ingredients:
200 g rice
1 leek, Finely minced
50 g green Pistachios, coarsely minced
2 head Belgian endive, coarsely chopped
1/2 glass dry white wine
1 litre vegetable broth
150 g grated mix of cheese (we suggest Parmigiano Reggiano, then Provolone and Ragusano that are firm, buttery cheeses. As they age, they hardens)
extravirgin olive oil
1 knob of butter
Ingredients:
200 g rice
1 leek, Finely minced
50 g green Pistachios, coarsely minced
2 head Belgian endive, coarsely chopped
1/2 glass dry white wine
1 litre vegetable broth
150 g grated mix of cheese (we suggest Parmigiano Reggiano, then Provolone and Ragusano that are firm, buttery cheeses. As they age, they hardens)
extravirgin olive oil
1 knob of butter
In a large pan heat extravirgin olive oil, add the leek and sauté until soft, then add the Belgian endive and cook just for a minute.
Add the rice and cook for a couple of minutes. When the rice has taken on a pale, golden colour pour in the wine, stirring constantly until the wine is fully absorbed. Stir in broth. Bring to boil and reduce heat. Continue adding broth 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is al dente. It just takes about 15 minutes. Remove from heat. Stir in 30 g of pistachios and the grated cheese. Mix well. Stir in butter, cover and let stand for a couple of minutes. Serve immediately and top with pistachios.
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Un ringraziamento speciale va a Rorì , abbiamo ricevuto i libri e a breve li posteremo! Un abbraccio!!!
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