.. . to me!
After a long period of silence, due to so many things put together, but especially the death (hopefully only temporary) of creativity and desire to cook, I'm finally here again!
This time the return is important because the Birthday, mine or the people I care is the most important day of the year, like Christmas ...
That people do not rejoice dear to me I'm very sorry, and I try everything to make them change their mind, but I can not oblige, but my birthday in one way or another we must celebrate, even though there 'is a great desire, even if there is no imagination to think of something other than the "usual" pizza with friends ...
This year I decided that I celebrated at home with a few people (but good!), The menu of course I cooked myself! As a first
:
Fregula with clams
The recipe calls for only those clams that I find here and also wanting to replace with clams, bothers me because I can not cook with the sand ... and so after some careful research I discovered that you can do with the mussels ... so:
Ingredients:
Fregula (for 8 people I have cooked 300 g)
Clams (I used fresh mussels and a little of frozen clams)
Garlic
Tomato paste
chopped tomatoes
Oil
broth
In a frying pan (I use a wok) you will open the mussels with a little oil and a clove of garlic, and leave to cool, in a pan except I chose to cook some frozen clams (so as not to lose all the flavor that gives its name to the pot!) always with olive oil and garlic at this point is left to cool.
In the meantime, you put in a pan some oil with a clove of garlic, then you let cook slowly add 2 tablespoons of tomato paste and melts a little, at this point is added pulp and cook.
Now that the mussels exceeded the scalding temperature, I removed all the empty half shell, then for reasons of space in the pot ...
water mussels and clams to the sauce I added to the tomato cooked in this way has become very liquid, I poured the fregula and cook a little, stirring often.
At this point the evidence shows two different ways:
1) let it all very liquid like soup
2) try to pick up some all
Io ho optato per la seconda visto il caldo!
Si butta la fregula direttamente dentro il sugo liquido che si prepara e si lascia cuocere lì.
Ho aggiunto le cozze e le vongole e lasciato cuocere ancora...siccome tendeva ad asciugarsi molto mentre cuoceva, e la cottura non era quella giusta, ogni tanto ho aggiunto un mestolo di brodo vegetale.
Una volta arrivata a cottura (la fregula deve rimanere bella al dente, dato che si tratta di una pasta di semola di grano duro) l'ho impiattata e mangiata ed era davvero molto molto buona, essendo la rpima volta che la mangiavo devo dire che ah superato ogni mia aspettativa!
I'm really happy for the result!
For the second I made the bream baked on a bed of potatoes :
I've dressed in only a little salt and oil, lying on a bed of potato (also seasoned with olive oil and salt) and baked at 210 ° oven for 30-40 minutes (mine is gas ). Infine il dolce...dovevo fare una bavarese, poi avevo cambiato idea poi ancora di nuovo...alla fine sfogliando il primo libro della prova del cuoco ho trovato questa ricetta dal titolo improprio:
Bavarese allo yogurt
Dicevo improprio (secondo me)perchè di solito le bavaresi hanno la cottura della crema inglese, invece qui si fa tutto a freddo e anzi è un dolce velocissimo per chi ha poco tempo!
Ingredienti:
125 gr. panna fresca
100 gr. sugar
250 gr. yogurt compact
2 sheets of gelatine
The process is simple:
1) Soak the gelatin (I used 3 sheets).
2) Whip cream with sugar.
3) Add the yogurt and mix well.
4) Dissolve the gelatin and add to mixture.
5) Let stand in refrigerator at least 3 hours.
A I took more, because I waited until the gelatin Sfreddo a little hot and adding to the mix, it is slightly removed, but the haunting after what has been pretty solid so it was really good idea the day before!
Accompanied with the berries. 
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