POLIGNANO A MARE

Damn today I'm busy here on the blog.
Is later ( the heat is absurd) I leave you with some pictures of Polignano a Mare town in the province of Bari.
As soon as I can add some information, for the moment be content to admire this wonder.
Good night to all.

If you want to spend a holiday in Puglia will be glad to help you recommending structures with excellent value for money.

Came here the protagonists of the soap opera "beautiful" to turn the episodes (I am not able to see anyone, what bad luck!)

I MENU' DI BENEDETTA - CHEESECAKE

Here's the birthday cake for my mother-in-law.
Chessecake I love, my husband who has lived in California told me that is exceptional.
I hope I can make a trip over there, but I think the waiting time is still sooo long!.
However for now, here's this delicacy made ​​following the recipe of Benedetta Parodi.
If you have any questions as always, I will be happy to answer .
A big kiss to all.
Here is the recipe
http://www.youtube.com/watch?v=-V-t7dKkriE

"CIALDA" PUGLIESE

If you plan to spend this time in my Puglia then do not forget to order the "cialda".
This is an incredibly simple dish made ​​good by the only two ingredients in the preparation: fresh vegetables and olive oil strictly doc.
In this case I use the "oil Coratino" which is slightly spicy and tasted raw is exceptional.
This is also Italian goodness.


Ingredients


3 boiled potatoes
3 cucumbers
4 tomatoes
1 red onion, sliced
arugola
salt and oil

CHICKEN IN MILK (POLLO AL LATTE)

Recipe is fast and the childrens enjoyed, I would say a perfect combination.
Is a dish known by many and fits well with the sausage and turkey fillet, in this case, however, add a few bay leaves when cooking.
Pay no attention to the red dust that is visible in the photo, this is the portion of my husband and he adds a pinch of nutmeg.
A kiss to all the little ...

DOUGHNUT WATER (CIAMBELLA ALL'ACQUA)

This cake is very light and tasty for breakfast.
There is no butter and mixed with water and oil measured in equal parts.
To my daughters really like, and since it is very easy to do....donut to go go!!!
One last thing: If the dough is too thick, add a tablespoon of oil and a tablespoon of water.
I thank my friend Katia for the recipe.

Ingredients

8. 81 oz (250g) flour
8. 81 oz (250g) sugar
3 eggs
4. 29 fl. oz (130ml) vegetable oil
4. 29 fl. oz (130ml) water
1 baking powder
cocoa
icing sugar to taste

BAVARIAN, CREAM EGG AND CHOCOLATE (BAVARESE CREMA ALL'UOVO E CIOCCOLATO)

picture frome donne.notizie.it

If there is a dessert that is pleasing in every Occasion is precisely the Bavarian.
Then in the summer is perfect, cool and quick closes happily a family lunch or dinner with friends.
Let me know if you like ..



Ingredients


16, 9 fl. oz (500ml) milk
8 eggs
7, 05 oz. (200g) sugar
0, 35 oz. (10g) gelatin
4, 40 oz  (gr125) dark chocolate
1, 05 oz.(30 yolkg) butter
16, 9 fl.oz (500ml) whipped cream
1 teaspoon of vanilla extract
cocoa

GRANITA DI CAFFE'

Picture from cartolineweb.net

How hot guys!
Do not take it anymore, they are in the house with the air conditioning off because you have no idea, the air burns ...
For so I do not write on the blog (I have no strength!) but this elixir of freshness and goodness I will gladly offer: granita coffee with cream.
In Sicily la granita is famous, we eat at breakfast,wonderful!!! We Puglia, coffee love  that is made ​​in any way, and the granita coffee is a classic.
What can I say, Italian goodness.

CAVATELLI PEPPERS AND BACON (CAVATELLI PEPERONI E BACON)

The peppers are the symbol of Mediterranean cuisine.
This is the best time to consume, are more firm and crispy.
I like use all three colors, the reds and yellows are more,  while the greens have a spicier flavor.
This recipe I find light and the bacon makes it even tasty. Seeing is believing!

CRUDAIOLA WITH ARUGOLA (CRUDAIOLA ALLA RUCOLA)

picture from roccoeisuoifornelli.it

The summer is here and the heat of recent days makes you wanna just sea and relaxation.
Also decreases the appetite and is always looking for quick meals and fresh to eat lunch and even dinner.
During this period, then the password will be: the smell of summer.
Begin immediately with a classic dish that we eat so much because in addition to being lightweight, can also be consummate on the beach.



Ingredients


14.11 oz. (400g) orecchiette
2 bunches arugula
8. 81 oz. (250g) cherry tomatoes
ricotta marzotica or parmesan cheese
oil, salt and pepper to taste

In a bowl, chop the tomatoes and the arugula.

Season with plenty of oil, cheese, salt, and if you like chili.

Let rest in refrigerator.

Boil orecchiette, leaving a tablespoon of cooking water aside, and pour in the bowl.

Amalgamated the pasta with the tomatoes, add the cooking water and serve.

We prepare this dish, sometimes replacing the arugula with basil and condendo with "ricotta marzotica", a kind of crumbly cheese typical of my area.

ITALIAN FAIRS (SAGRE ITALIANE)

Picture from agendaonline.it

When I choose to go on vacation to a place I always try to inform  if in the area in addition to the many museums, cathedrals and restaurants there are the festivals. I love them and it is inevitable given that are the southern and the holidays of the country are feeling, I remember my childhood.
The music, people, street stalls, bring lots of happiness and then how many good things to eat ...
So if you are planning a trip to Italy here is a small notebook of festivals planned during the current month. I hope there is useful.


Sardegna Region 02/06/2012  
Festival of ravioli "sos culurzones" to Ghilarza in the province of (OR).




Sicilia Region 02/06/2012
Kalfafest and wild artichoke festival
Roccafiorita (ME)



Sicilia Region 02/06/2012
Fair for organic produce and sustainable Siciliano, Taormina (ME)



Region Campania 13/7/2012
The Night of Tastes
It takes place July 13 to 15 at the Torre le Nocelle (Avellino) "Night of Flavors", and wine event



Region Veneto 16/06/2012 

Feast of the Melon Montagnanese
Montagnana (PD)
Feast of the melon Montagnese, all the ways to taste the melon.

RISO PATATE E COZZE

Riso patate e cozze is dish a historic tradition in Puglia.
My mother-in-law taught me how to do it and I must say it is thebest I've ever eaten.
She also adds the zucchini thinly cut but personally I prefer the classic version that uses potatoes, mussels, rice and cheese.

Ingredients

  

35, 27 oz (1 kg) of mussels

7, 05 oz (200 gr) of rice

garlic

parsley

grated cheese

tomatoes

potatoes

(To open the mussels could be useful to the video on You tube)

youtube.com/watch?v=RM7YWn4s2O8

In a pan add the garlic, parsley, oil and a little salt.
In a bowl, thoroughly clean the mussels and toss just a shell with the fruit inside.
Make a layer of mussels and add a handful of rice, parsley, some salt, cheese and olive oil (about three tablespoons), cover with very thinly sliced ​​potatoes and tomatoes.
Redo the second layer in the same way.
Remaking the last layer, placing mussels, rice, potatoes and tomatoes.
Season with garlic, cheese, parsley, olive oil.
Cover the pan with water and put it on the gas and bring to boil for five minutes.

Advice: do not throw water mussels, but put it aside and pour into baking dish before putting it on the gas; the potatoes and tomatos should be sliced ​​very thin; do not open the mussels in the pan on why fire should be used raw.

SPENDING THE ITALIAN

Are you curious to know what they put in the basket Italians when they shop and foods that are generally used to prepare delicious main courses and tasty desserts??
Here is a list of some foods that are marketed in Italy or elsewhere who knows... you tell me 

CRESPELLE PARMA HAM (CRESPELLE AL PROSCIUTTO CRUDO)

Picture from donnamoderna.com

There are perhaps too many sweets in this blog? I run immediately to the rescue with a tasty recipe from the slightly salty aftertaste.
I thought that the crespelle are good and ideals to prepare in case of guests because if you have to prepare a specific number, you can bake the portions in advance and stuff in a second time .

Ingredients 

For the batter 

5 eggs 

1 1 / 4 cup (140 g) flour 

13, 5 fl. oz (400 ml) milk 

1 / 8 cup (30 g) butter 

salt and pepper to taste 

For the filling 

1 sage leaf 

1 clove of garlic 

1 mint leaf 

2 egg yolks

3, 52 oz. (100 g) parma ham

8, 81 oz. (250 g) cottage cheese 

2, 82 oz (80 g) grated cheese

21, 16 oz (600 g) courgettes with flower

salt, pepper and nutmeg to taste.

Prepare the batter for the crespelle.
In a bowl beat the eggs with the flour, melted butter, cold milk (I use the blender) salt and pepper. Let stand for 30 minutes.
Dice the zucchini and set aside the flower, cook in a skillet with a little olive oil, garlic, mint, and sage.
Bake for about 15 minutes and add the ham cut into strips and flowers zuchine continuing to cook for 2 minutes ..
Remove from zucchini garlic, sage and mint, and put them in a bowl.
Amalgamated the ricotta, cheese, egg yolks, salt, pepper and nutmeg.
Heat a skillet (the pan for crepes is ideal) greased oil, pour half a ladle of batter for the crespelle and rotate the pan to cover bottom.

Cook the crespella on both sides for about two minutes and set aside.
Proceed the same way until a all the batter is over. Spread a layer of filling on a crespella and cover with another crespella.
Wrap, so as to form a roll and cut into slices.
Prepare other rolls with the remaining crespelle and filling.
Place the washers in a buttered pan, sprinkle with about 3 tablespoons of bread crumbs mixed with 4 tablespoons of grated cheese, sprinkle with 1/8 cup (30g) of melted butter and bake in the oven to 392 ° F (200 ° C) for 20 minutes until golden.

CLAFOUTIS

Picture from poufemme.it

Long live the summer.
At last we begin to glimpse the beginning of summer, the days up to now were not at all benign.
To us from the South if the heat is late is a disaster, and we are already accustomed to enjoy the sea already by mid-April, but this year .... to date with sweaters!!!
So I take this opportunity to point out one quick and easy recipe that has as its main ingredient a typical summer fruit: cherries.
The cake that I am about to propose are of French origin I made it last year and is called Clafoutis, in this case, however, we divide the cake into 4 cocotte.
Judge for yourself and let me know.

PANNA COTTA WITH BERRY (PANNA COTTA AI FRUTTI DI BOSCO)

picture from it.wikipedia.org

The panna cotta was born in Piedmont, is a sort of pudding-known worldwide for its excellence and sophistication.
I tasted this cake for the first time in a farm holidays of Castellana Grotte.
It was love at first taste!
The sauce varies according to taste, to ciccolato, caramel, hazelnut, I remain faithful to the classic with berry.
I hope with this recipe to satisfy lovers of Italian desserts.


Ingredients



For the berry sauce:

10.5 ounces. (300g) berries

3 tablespoons sugar

For the panna cotta:

16,9 fl.oz(500ml) fresh cream
3,52 oz.(100gr) icing sugar
half vanilla bean (or vanilla flavor)
4 sheets of gelatin (isinglass)
2 tablespoons rum (optional)



Soak the gelatin sheets in cold water. Pour the milk into a saucepan, heat to very low heat but do not boil. Remove from the fire and soak the sheets of gelatin drained and squeezed dry.
In a saucepan, pour in the cream, add sugar and vanilla pulp, put on fire and, over low heat, stirring constantly, bring to a boil. Withdrawn immediately and pour the milk in which you have dissolved the gelatin, stir to combine ingredients. Sprinkle with ice water or a single mold or small molds, fill with the mixture. Keep in refrigerator for at least 5 hours.
In a pan put the berries and sugar and leave until the
sugar has completely dissolved, then let it cool off.
Turn out the panna cotta onto a serving dish and garnish with berries sauce .

Remember to filter the cream, if using the pulp of vanilla bean.
If you decide not to use the rum you can use the juice of half a lemon in the sauce to berries.

CAKE AND NUTELLA MASCARPONE (TORTA NUTELLA E MASCARPONE)

picture from viaggi-cucina-e io. blogspot.it 

Nutella, and again nutella, who knows perhaps in this period I need affection..
This cake I've eaten about five years ago, we were guests in the country house of my brother-in law, to Cassano delle Murge.
Is a delightful place, surrounded by nature and known especially for his Mercadante Forest, a pine forest ideal for outings and picnics.
Barbara, our friend, has delighted with this wonderful cake that since then I have never forgotten.



Ingredients


8.81 oz. (250 gr) flour
7.05 oz. (200 g) sugar
2 glasses of milk
1 packet of baking powder
2.64 ounces. (75gr) cocoa powder
8.81 oz. (250g) Nutella
8.81 ounces. (250g) mascarpone
icing sugar to taste


In a bowl, stir together the flour, sugar, baking powder and cocoa and gradually add the cold milk until the mixture is lump free.
Pour into a mold previously buttered and floured and bake in oven preheated to 356 ° F (180 ° C) for about 30 minutes.
When ready, remove the cake from the oven and let cool.
In a bowl mix well the nutella and mascarpone until the mixture is homogenous.
Divide the cake in half and stuffed with the cream; if you want to sprinkle powdered sugar or cocoa powder or a few clumps of mascarpone cream.

CAKE PAN DI STELLE (TORTA PAN DI STELLE)

Still sweets??
well you know it is my passion, cooking in general it is, but to sweets ... I can not resist!!!
Appearance at snack some children and I wanted to prepare something tasty.
My Aunt Anna gave me this idea: cake of biscuits pan di stelle, a triumph of chocolate that will please children and us mums.
Thanks aunt for the recipe.

This is a recipe for cream, in this case do not use lemon, but the chocolate
Follow the procedure and when the cream is cooked in. Melt a bar of dark chocolate

http://italiangoodness.blogspot.it/2011/10/crema-pasticcera.html

Ingredients

Chocolate custard

a packet of biscuits pan di stelle

whipped cream

milk

Soak biscuits in tepid milk.

In a glass baking dish (or aluminum) make a layer of biscuits and pour the chocolate cream.

Repeat a second time.

Cover the cake with whipped cream and let stand in refrigerator for a couple of hours before serving.

TIRAMISU STRAWBERRY AND ALCHERMES (TIRAMISU ALLE FRAGOLE E ALCHERMES) )

picture from mezzokilo.it

Is the period of strawberries, then I take the opportunity to use them  to make tasty macedonie and also for realizing this alternative tiramisu, fresh taste and delicate.
In this case I use the savoiardi and not the pavesini.
Try a little ..

Ingredients

14.11 oz. (400 g) strawberries

8.82 oz. (250 g) mascarpone

4uova

8 tablespoons of sugar

half lemon

5 tablespoon liquor alchermes

a pack of biscuits savoiardi

Chop the strawberries washed and put in a bowl with the juice of half lemon and 5 tablespoons alchermes.

Whip them in a bowl for a few minutes the egg yolks with six tablespoons of sugar, then add to the mascarpone and finally the egg whites until stiff.

Remove the strawberries from the bowl and soak in the juice the cookies.

In a pyrex glass , make a first layer of cookies, add of  the mascarpone cream, distribute some strawberries and repeat the operation again a second time.

Put in the fridge for a few hours before serving.

CREPES NUTELLA

picture from discoviaggi.it

The nutella is always good, is a sweet temptation savored alone or as an additional ingredient in cakes or puddings.
The crepes are fast and simple and as snack is always very welcome, I prepare with Nutella and coconut, lemon custard with fresh strawberries, chocolate cream with rum raisins and more.
So off to the imagination ..

Ingredients

16.91 fl.oz (500 ml) milk

7.5 oz. (200g) flour

3 eggs

3 tablespoons of sugar

1 teaspoon of vanilla extract

a pinch of salt

nutella

Place in a bowl the flour, a pinch of salt, vanilla, sugar and eggs and add milk gradually.

Work the compound (you can also use a blender) until it will be smooth and without any lumps.

Cover the batter and let rest for half an hour in the fridge.

Put on the stove to heat a crepe pan, let melt a small knob of butter, and when it is hot pour a ladleful of batter in center of pan and then trying to distribute it across the surface;

Cook for a minute, turn the crepe (it should come off easily) and cook another minute.

Remove from the skillet and repeat for the other crepes.

Stuff the crepes while still hot with nutella, fold it back on it self twice, and cover with icing sugar.

I also use this dough to prepare savory crepes, then delete sugar and add half a teaspoon of salt.

MUFFIN WITH YOGURT AND BERRIES (MUFFIN CON YOGURT E FRUTTI DI BOSCO)

Picture from alice.tv

Yesterday I was on the phone with my sister Mara, speaks me of a program broadcast on Sky-TV Alice, and of muffins with yogurt and berries.
Looking on the site "il mondo di csaba alice" and I find the recipe.
The transmission is very interesting, the recipes simples but effective and is also full of curiosity and tips on how to set up a buffet depending on occasions, the etiquette at the table etc. ..
After having given the ingredients to my sister, I run to the kitchen
and I start to work.
I made ​​some changes (I missed the ingredients) and the result was very satisfactory.
Here is the link with the original recipe, good muffins at all!
(http://www.alice.tv/ricetta/muffin-yogurt-frutti-di-bosco)


INGREDIENTS


6.52 ounces. (185g) self raising flour (or flour 0)
5.29 ounces. (150g) self raising flour integral
1 teaspoon ground cinnamon
5.46 ounces. (155g) of sugar cane
8.45 fl.oz (250ml) buttermilk
4.22 fl.oz (125ml) low-fat plain yogurt
2 eggs (slightly beaten)
2 tablespoons vegetable oil
15.52 oz. (440g) of chopped mixed berries


Preheat oven to 356 F ° (180 ° C). Place the paper cups into a mold for muffins. Sift the flours and cinnamon into a large bowl, combine the sugar and stir, then form a central fountain. Pour the buttermilk, yogurt, eggs and oil in a large bowl and mix lightly with a wooden spoon. Add the berries and stir lightly. Pour mixture into baking cups and bake in formed for 20 minutes or until the muffins are golden.

Tips: you can substitute buttermilk with 4.22 fl.oz (125ml) of milk and 4.22 fl.oz (125ml)of low-fat yogurt blended together well; if you use the flour 0, to the dough remember to add a sachet of baking powder.

TART NUTELLA (CROSTATA ALLA NUTELLA)

Who does not love Nutella??
I have to hide the jar at home otherwise my daughters and my husband devour it in an instant.
Even though I love to cuddle them, so when they deserve it the nutella tart is "my reward" for them...
A salute to those who are here, even just passing through.
Here are the doses for the shortbread.

http://italiangoodness.blogspot.it/2011/10/jam-tart.html

Ingredients

shortbread

nutella

powdered sugar (optional)

Prepare the shortbread following the recipe.
Roll out two thirds of dough with a rolling pin and put it in a buttered and floured baking pan. Prick the pastry with a fork, spread the nutella over the bottom, after which fold the edges towards the inside. Roll out remaining pastry and cut out strips of dough, which are used to form the traditional decoration of the pie. Use strips of dough to form a grid soppra the tart.
Bake in hot oven 356 F°(180°C) for 45 minutes, careful not to become dark.
Let cool and serve the tart dusted (if desired) with icing sugar.

MEDITERRANEAN MEATBALLS (POLPETTE MEDITERRANEE)

This is a light meal and very tasty, my daughters as I have already said they do not like the meat, then prepare these meatballs with vegetables and have much success.
To enrich this recipe, add hot croutons and pass up the vegetables for the girls.
A dish that's okay for the whole family.


Ingredients


For the meatballs


12,3 oz. (350g) minced veal
parmesan cheese
salt
bread crumbs
2 slices of ham
2 eggs


For vegetable broth


1 potato
2 carrots
2 stalks of celery
1 zucchini
a few leaves of parsley
ten cherry tomatoes
1,76oz. (50g) spinach
oil and salt
croutons




Fill a large pot of water (I use a pressure cooker).
Wash the vegetables and pour in the pot.
Salt.
Cook for 30 minutes.
In a food processor mix all the ingredients for the meatballs
Obtained from the compound of the balls pass them in bread crumbs and pour in the broth.
Add a little olive oil.
Cook for a further 25/30 minutes.
Serve as desired with croutons hot.



.

SAINT NICHOLAS OF BARI

May 9, as every year, Bari through the alleys of the old town and the beautiful waterfront is celebrating St. Nicholas.
Several days of feast, shows and liturgical celebrations to commemorate the arrival of the saint's relics to Bari.
There are pilgrims who come from all parts ready to discover the habits and tastes of the past, popular spirituality and values​​.
The most characteristic moment of the feast is consumed at dusk when the statue of the saint from the sea in the caravel reaches the mainland.
The city shines through the festive lights that adorn the main streets, the smell of "sgagliozze" fried food prepared by street vendors, boys who patiently await the hot focaccia from the bakery open for most of the night.
Obviously you can not miss the coffee and croissant at midnight, to Bari is a tradition for everyone.
The last day we proceed to the solemn removal of the Manna, which is the liquid that was found near the relics of the saint.
The ceremony ends with the expected fireworks and the statue of the saint, returns in the Basilica.


Sgagliozze Baresi (fried polenta)

Ingredients
8, 81 oz. (250g) polenta
water
salt
Mixed seed oil

Boil a pot with salted water, slowly pour the polenta and cook, stirring constantly with a wooden spoon. Once ready pour it onto a work surface and spread it.
Allow to cool and cut into squares and fry in a pan with hot oil.
Freshly fried on both sides, drain and sprinkle with a generous handful of salt.

MR OLIVE OIL

Olive oil is rich in beneficial properties, besides being appreciated on our tables is also widely used in beauty care.
Its virtues are many, helps fight cholesterol and prevent cancer, regulates metabolism and helps prevent cardiovascular disease.
The condiment is definitely healthier, although as always we should not exaggerate, the recommended daily dose is three tablespoons a day.
In the cosmetic field is used to give light to the hair to nourish the skin and softening functions.
The oil from Puglia is certainly among the most popular oils, has a color deep green, slightly spicy and fruity,
Bio oil 2012 event in which they are comparing the best extra virgin olive oils in the world, Puglia has won four awards,two in the province of Bari. Apulia produces nearly a fifth of the Italian organic products, with peaks that reach to 50 percent in the olive oil sector.
And more. "The oil from Puglia triumphs during the Vinitaly exhibition in Verona last 25 to 28 March 2012"
The land of Puglia, beauty, colors and flavors.

If you want to have on your table extra virgin olive oil from Puglia contact me, I'll be glad to help.



BODY SCRUB CREAM


Ingredients


1 small jar
brown sugar
extra virgin olive oil
few drops of essential oil (optional)

Fill the jar of sugar, cover up the brim with olive oil and if want to a particular scent, add a few drops of essential oil of your choice.
Close with a lid, and here is a ready economic and natural scrub cream.

SPAGHETTI ALLA CARBONARA

Tonight Carbonara!
This is a typical dish from Lazio, my husband has lived in Rome for a while and one day when I tried to prepare it I must say he did not like very
I found this recipe on the blog vickyart, and who knows, maybe this time I can surprise my husband .....

Photos and recipe are vickyart. it (http://www.vickyart.it/arte-in-cucina/2011/09/25/carbonara-primo-piatto/)

Ingredients

4, 58 oz. (130g) spaghetti

1, 41 oz (40g) bacon

1 egg

pecorino Romano

½ cup dry white wine

extra virgin olive oil

pepper 

Fry the bacon in a little oil.

Deglaze with white wine and let evaporate.

In a bowl combine the egg and chees.

Drain the pasta and off the heat,  join in the mixture and the bacon, mix well and add plenty of black pepper grated at the peppermill.

SARTU'

The sartù is a dish made ​​of rice rather processed and most popular of the traditional Neapolitan cuisine. It is cooked into a mold shaped like a donut   and is a good idea for a special dinner, as it is very scenographic.
What you see my mother-in-law has prepared, in Naples is prepared during the Easter.

Serves 6/8 people:24, 6 oz. (700g) of rice for risotto
bread crumbs;  3 hard boiled eggs
for the filling:
2 or 3 mozzarella
5, 29 oz. (150g) peas
  grated parmesan cheese
For the meatballs:
10, 5 oz. (300g) ground beef
2 slices of stale bread
1 egg
grated parmesan cheese
chopped parsley
1 clove garlic, minced
for the tomato sauce:
17, 6 oz. (500g) peeled tomatoes
33, 8 fl. oz. (1bottle) tomato sauce
1 onion, olive oil

Cook rice in abundant salted water.

In a bowl pour the oil and the peas, add salt add a few tablespoons of water and cook until done.

In another pan fry with olive oil and a teaspoon of water, the onion, pour the tomato sauce and peeled tomatoes. Add salt and cook for about 15 minutes.

In a bowl mix ground beef, egg, parsley, garlic, cheese and stale bread previously soaked in milk and squeezed.

Shape into balls pass them in bread crumbs and pour the sauce continue to simmer for another 20 \ 25 minutes.

Take only the meatballs and set aside.

Grease a cake pan with center hole and sprinkle with breadcrumbs.

Season the rice with tomato sauce and peas.

Put on the bottom a layer of rice, then a layer of filling ingredients, with scatter

plenty of grated Parmesan cheese and continue alternating a layer of rice and a filling ingredients are used. Finish with a layer of rice.

Bake in oven preheated to 392 ° F (200°).Invert the sartù on a plate (do not invert when it is too hot) and put the meatballs in the centre, decorated with boiled eggs.

RUM CAKE AND STRAWBERRY (TORTA FRAGOLE E RUM)

This is the period of strawberries and we all are greedy.
I like them in  fruit salads or just sliced ​​and seasoned with sugar, lemon juice and few drops of orange, of course if you want garnish a cake are very decorative.
Luckily I managed to take a picture ... they devoured in an instant!!!

Ingredients


sponge cake (recipe here http://italiangoodness.blogspot.it/2011/10/coconut-and-chocolate-cupcakes.html)
16, 9 fl. oz (500ml) whipping cream
17, 6 oz. (500g) strawberries
pastry cream (recipe here http://italiangoodness.blogspot.it/2011/10/crema-pasticcera.html)
3 tablespoons sugar
1 orange
1 lemon
1 cup milk 
1 tablespoon rum (or rum flavoring)  

After thoroughly washed strawberries cut them into 4 (or leave them whole, depending on how you want to decorate your cake) and season with sugar, orange, lemon and rum.
Let them macerated for at least an hour in the fridge.
Strain the juice and set aside.
Divide the sponge cake and wet with the strawberry juice and if you also want some milk.
Pour the cream and cover with the second disc of sponge cake.
Still wet with a few tablespoons of milk or strawberry juice if it is advanced and garnish with whipped cream.
Decorated with strawberries.

FOCACCIA BARESE

If you are in Italy and want to eat the real cake, or go to Genoa, where the cakeis their distinctive white or Bari, where the thin and crispy prepared with lots oftomatoes and black olives.
This I am presenting today is the basic recipe of pasta I just changed the dressing, I put less tomatoes and add the ham and mozzarella.
The oil we use is produced by us (the oil Corato), which gives a slightly spicy taste when used raw, and while cooking makes the food tastier.
Try a little '...

Ingredients
12, 3 oz.  (350g) flour
8, 50 fl.oz. (250ml) tiepid water
0, 63 oz. (18g) yeast
2 tablespoons olive oil
1 teaspoon salt
1 boiled potato
tomato, mozzarella, prosciutto, olive oil

Put the flour, salt, oil, crumbled potato warm, salt, in the food processor. (otherwise knead the dough by hand for at least ten minutes)
Gradually add the warm water, the mixture should be soft not liquid.
Cover the dough and let rise for about two hours.
Take a pan with plenty of oil, and pour the mixture.
Add a little salt and another drizzle of olive oil and let it rest again for another 15 minutes.
Bake in oven preheated to 356 ° F (180 degrees) for about 25/35 minutes.
Recommendation: it is best to add salt to the dough at the end; you can use the water where you boiled the potatoes, the important that is tiepid.

SCARCELLA PUGLIESE

I read on a blog (http://italyfromtheinside.com) hat covers topics that concern Italy and Italians, that in America you do not celebrate the Pasquetta that is the Monday after Easter.
The Italians love this holiday organizing picnics, trips, or simply enjoy the sea..
Everything I say this because the recipe that I am giving you is preparing at Easter, for all children: the Scarcella Pugliese.
Is a biscuit, which can be decorated with colored sugar or white frosting.
On a cardboard I drew a dove that I used as a form for my scarcelle,with egg yolk sprinkle the surface of the dough. I decorated with balls and hearts of sugar and confetti aniseed.
Before baking put an egg in the center of the biscuit arrested with two of the same lump ties put on the cross.
I have avoided because of my daughters do not like.
The recipe is that of biscuits Apulia.
http://www.blogger.com/blogger.g?blogID=2717642096571328834#editor/target=post;postID=7389178724023142466

MEXICAN CHOCOLATE CAKE (TORTA AL CIOCCOLATO MESSICANA)

The spring did not want to arrive, these continuous rains I have made you want to make a cake. But which one? Then I searched the web and I found this beguiling chocolate cake and this convinced me is special about the ingredients.
I write the link of the blog where you will find the original recipe, I made ​​some small changes and that what you see in the picture is the result.
http://menuturistico.blogspot.it/2010/12/mexican-spiced-chocolate-cake-feat.html


Ingredients


1  2 / 3 cup (175g) flour
1 1 / 8 cup (225g) caster sugar
1 / 2 cup (60g) cocoa
2 teaspoons of cinnamon
1 tsp bicarbonate of soda
a pinch of salt
7.43 fl. oz (220ml) cold water (about)
1.69 fl.oz (50ml) seed oil
1 tablespoon balsamic vinegar
vanilla flavor
3 tablespoons chocolate chips
icing sugar

The preparation is very simple, in a bowl mix the dry ingredients, in another those liquid.

They join, you distribute the mixture into a baking pan and bake at 356 ° F (180 degrees) for about 30 minutes.

SOFT SWEET APPLE (DOLCE MORBIDO ALLE MELE SENZA GLUTINE))

FOTO TRATTA DA www.unduetre.com

After talking of the transmission i menù di benedetta, now comes the turn of another protagonist of our Italian TV: Antonella Clerici, and its prova del cuoco.
I chose a recipe I tried, easy to prepare gluten free satisfies all.
Here's the video of the recipe
http://www.laprovadelcuoco.rai.it/dl/portali/site/articolo/ContentItem-bf9d1f0f-f7bd-41a8-9cf9-861a6e25011c.html?refresh_ce


Ingredients


35.2 oz. (1 kg) apples
1/2 cup (100g.) sugar
1/4 cup (50g.) sugar for caramel
3 eggs
  ½ teaspoon of cinnamon powder
2-3 drops of vinegar


Preheat the oven to 356 °F (180°). Melt 1 /4 cup (50g.) of sugar with 2 tablespoons water in a saucepan. When the mixture becomes a golden color, add 2/3 drops of vinegar and remove from heat. Add 1 teaspoon of boiling water and stir.
Pour the caramel into the charlotte mold to coat the sides and bottom. Allow to cool then buttering the corners where the caramel is not a party. Peel apples, cut into 4 wedges and cook over high heat with a glass of water in a saucepan, stirring constantly to reduce them.
Remove from heat, add sugar and cinnamon. Mix well.
When the apples are lukewarm, stir in the eggs one at a time, beating vigorously.
Pour the mixture into the mold with the caramel and bake in water bath for about 15-20 minutes.
Let the cake cool then sformatelo before serving.