branches of our currant got their first buds, and I think it means that spring is coming, that the trees will return thousands of leaves to blend.
be born from the womb of this late winter and will aphrodisiac abandonment. Go back to eating bread and sky and we can swallow even the clouds. We'll take the arms from poems of wind. On the skin already feel the temptations of this early spring, extended half-closed and persuasive. Hidden by a mask of Carnival, the look in my eyes, but you never know exactly who is behind it.
The'm already making up slowly with the imagination, I guess in all things, caught between the unruly hair that I dart around the forehead, the image between flushes of yellow, red and orange. Floating into the light, inside light caresses, embroidered on the skin. Inside promises flying high with new emotions. Between nostalgia, amnesia, between excess and lack of feelings that abound and the awareness that we must be able to laugh at almost anything, to lighten too.
I imagine in the small joints in the middle of an afternoon all, for a coffee with cream at the bar next to the country, and flour and eggs to buy at the supermarket, to make us good things for the body and spirit. I imagine when I will invite you to go to camps, to collect dandelion and the beauty of simple things.
And when, as now, wearing the brightness of a thousand smiles, and you say I look like the rising sun, you make me feel small and helpless, to fall in your eyes, perhaps a bit too 'wizards.
With this recipe participate in the contest organized by Imma A gaggle of Sweets ! We also have our baked casserole and here's what we prepared.
First prepare the sauce. In a saucepan heat the milk we have made. Meanwhile in another pan melt the butter and we will go to incorporate the flour, little by little time, until mixture is creamy. Do not ever weigh the flour, just go by eye. Now pour the milk that we warmed up in the pan with the butter mixture and flour. Mix, mixing thoroughly, with a wooden spoon and continue stirring until the sauce is the desired density. Completed with a pinch of salt, pepper and nutmeg.
Halve the two heads of chicory, wash them and let them drain. Of course we keep the tough ends of the radicchio, we simply remove the first skin with a knife.
in the recesses of the heads of chicory means we're going to fix many slices of cheese and flavored with a little 'salt e pepe. Spalmiamo i cespi con la besciamella e li avvolgiamo con le fette di prosciutto cotto.
Li disponiamo nella cocotte imburrata, spolverizzando il radicchio con del pecorino romano grattugiato.
Inforniamo a 190 C per circa 15 minuti. Abbiamo accompagnato questo delizioso radicchio con della profumatissima Passerina marchigiana.
BAKED RADICCHIO TARDIVO WITH BECHAMEL SAUCE
Ingredients:
2 large heads of Radicchio Tardivo, cleaned and cut in half
4 slices of ham
provola cheese (cut into little pieces)
salt and pepper
500 ml bechamel sauce
1/2 cup finely grated Pecorino Romano cheese
Ingredients for bechamel sauce:
500 ml milk
75 g butter
all-purpose flour
pinch of nutmeg, salt and pepper
This recipe softens radicchio's bitterness by baking it in a cream sauce. This dish is rich enough to be a whole meal.
Let's start from the bechamel sauce.
Melt the butter in a saucepan over low heat. Using a wooden spoon, stir in the flour and mix well. Continually whisking add the milk. Continue to heat the sauce whisking often. Cook just to below boiling until the mixture thickens. Remove from heat and whisk in nutmeg, salt and pepper.
Lightly grease a baking dish, arrange radicchio lengthwise and fill each radicchio with pieces of provola cheese. Season with salt and pepper and cover with bechamel sauce. Wrap the ham around the Radicchio. Complete sprinkling with finely grated Pecorino Romano cheese and bake at 190 C for about 15 minutes.
be born from the womb of this late winter and will aphrodisiac abandonment. Go back to eating bread and sky and we can swallow even the clouds. We'll take the arms from poems of wind. On the skin already feel the temptations of this early spring, extended half-closed and persuasive. Hidden by a mask of Carnival, the look in my eyes, but you never know exactly who is behind it.
The'm already making up slowly with the imagination, I guess in all things, caught between the unruly hair that I dart around the forehead, the image between flushes of yellow, red and orange. Floating into the light, inside light caresses, embroidered on the skin. Inside promises flying high with new emotions. Between nostalgia, amnesia, between excess and lack of feelings that abound and the awareness that we must be able to laugh at almost anything, to lighten too.
I imagine in the small joints in the middle of an afternoon all, for a coffee with cream at the bar next to the country, and flour and eggs to buy at the supermarket, to make us good things for the body and spirit. I imagine when I will invite you to go to camps, to collect dandelion and the beauty of simple things.
And when, as now, wearing the brightness of a thousand smiles, and you say I look like the rising sun, you make me feel small and helpless, to fall in your eyes, perhaps a bit too 'wizards.
*****___*****___*****___*****
With this recipe participate in the contest organized by Imma A gaggle of Sweets ! We also have our baked casserole and here's what we prepared.
gratin with radicchio and Bechamel PROVOLA
Ingredients:
2 heads of radicchio
4 thick slices of ham
provolone, cut into strips
grated pecorino romano
salt and pepper 1 / 2 liter soda little bechamel
Ingredients for the sauce:
500 ml milk
75 g butter enough flour
salt and pepper 1 pinch nutmeg
Ingredients: 2 heads of radicchio
4 thick slices of ham
provolone, cut into strips
grated pecorino romano
salt and pepper 1 / 2 liter soda little bechamel
Ingredients for the sauce:
500 ml milk
75 g butter enough flour
salt and pepper 1 pinch nutmeg
First prepare the sauce. In a saucepan heat the milk we have made. Meanwhile in another pan melt the butter and we will go to incorporate the flour, little by little time, until mixture is creamy. Do not ever weigh the flour, just go by eye. Now pour the milk that we warmed up in the pan with the butter mixture and flour. Mix, mixing thoroughly, with a wooden spoon and continue stirring until the sauce is the desired density. Completed with a pinch of salt, pepper and nutmeg.
Halve the two heads of chicory, wash them and let them drain. Of course we keep the tough ends of the radicchio, we simply remove the first skin with a knife.
in the recesses of the heads of chicory means we're going to fix many slices of cheese and flavored with a little 'salt e pepe. Spalmiamo i cespi con la besciamella e li avvolgiamo con le fette di prosciutto cotto.
Li disponiamo nella cocotte imburrata, spolverizzando il radicchio con del pecorino romano grattugiato.
Inforniamo a 190 C per circa 15 minuti. Abbiamo accompagnato questo delizioso radicchio con della profumatissima Passerina marchigiana.
BAKED RADICCHIO TARDIVO WITH BECHAMEL SAUCE
Ingredients:
2 large heads of Radicchio Tardivo, cleaned and cut in half
4 slices of ham
provola cheese (cut into little pieces)
salt and pepper
500 ml bechamel sauce
1/2 cup finely grated Pecorino Romano cheese
Ingredients for bechamel sauce:
500 ml milk
75 g butter
all-purpose flour
pinch of nutmeg, salt and pepper
This recipe softens radicchio's bitterness by baking it in a cream sauce. This dish is rich enough to be a whole meal.
Let's start from the bechamel sauce.
Melt the butter in a saucepan over low heat. Using a wooden spoon, stir in the flour and mix well. Continually whisking add the milk. Continue to heat the sauce whisking often. Cook just to below boiling until the mixture thickens. Remove from heat and whisk in nutmeg, salt and pepper.
Lightly grease a baking dish, arrange radicchio lengthwise and fill each radicchio with pieces of provola cheese. Season with salt and pepper and cover with bechamel sauce. Wrap the ham around the Radicchio. Complete sprinkling with finely grated Pecorino Romano cheese and bake at 190 C for about 15 minutes.
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