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FICHI SCIROPPATI AL RHUM

INGREDIENTS:

1 kg of figs

600 grams of sugar

lemon juice

1 vanilla pod

rum rosso

PREPARAZIONE:

Pulire con un panno umido ogni fico..preparare uno sciroppo con l'acqua, lo zucchero, il limone ed il baccello di vaniglia..nel momento del massimo bollore dello sciroppo immergere i fichi e lasciarli cuocere per 10 minuti..Trascorso questo tempo con una schiumarola togliere fichi ed adagiarli in un contenitore e intanto continuare a far bollire lo sciroppo..dopo 10 minuti rimettere nel sugo i fichi e far cuocere ancora per 5 minuti....ancora una volta togliere i fichi dallo sciroppo
...continuare a far cuocere lo sciroppo per ancora 30 minuti..fatto questo farlo raffreddare.

Mettere i fichi in un vaso e coprire con lo sciroppo raffreddato adding a teaspoon of rum .. surface seal and store in a dark and dry conditions until the time of consumption.

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TAGLIATELLE ROSA CON GAMBERI, FAGIOLINI E POMODORI CONFIT

This is a dish that we have proposed to June during the cooking of the shrimp red city Naples to taste fresh and light ... a plate ...

pink noodles go well with the green beans, pink shrimp and red of the tomato confit .... A riot of colors .. beautiful and delicate flavor ...

ingredients for pasta :......

300 grams of semolina

2 tablespoons tomato paste

1 tablespoon oil EVO

taste of water to soften the dough

400 grams of shrimp

250 grams of beans

200 grams of tomato confit

salt, pepper and garlic basil

and parsley oil

EVO
PREPARATION:

prepare the dough kneading ingredenti in the way of smooth and creamy and smooth ... let the dough rest in refrigerator for about 30 minutes past that time ... roll out the dough proceeds of noodles.

decorticate the shrimp and set aside.

Boil the green beans, cool and cut into pieces approximately 2 cm ..

In a pan pour oil and fry the garlic, add the beans and cook about 5 minutes (not more because they have to remain consistent) .. the shrimp and put out the fire by covering the pan .. i shrimp should cook a few seconds otherwise it should remain soft but dry too ....

cook pasta in boiling salted water and remove the water still al dente and pour into the pan with oil, green beans and shrimp .. add chopped parsley and basil .. finally garnish with candied tomatoes and basil leaves still .

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DANUBIO......

Here I am after two months to take up my I have a blog .. tantinello overlooked but is a good and just cause: the summer vacation .. I spent in Sardinia alternating between Alghero and Iglesias, province of Cagliari ..... my mom .. what a sea of \u200b\u200bwonderful days I spent there, diving into the waters and wonderful and limpidissme nn was no time to think of the kitchen because the heat did not allow for absolutely closer to the stove and oven ... but the return, overbearing, it was felt the urge to mix and just today I had the wish to prepare a Danube also because of the sausage that I absolutely had to be consumed as soon ... I like eating them and here I want to .. Danube gorgeous little balls stuck together as if to share a secret, that of filling the first bite that makes you feel a magical flavor of cheese made hot and pieces of salami and ham ... I guess you're curious to read the recipe ... here it ..!!!:- D

INGREDIENTS: 550 gr

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manitoba flour 50 g oil Olive

30 grams of sugar 250 grams of milk

15 grams of beer yeast

10 grams of salt 1 egg + 1 egg yolk for brushing

PREPARATION: Melt the

yeast in milk by adding sugar, oil and eggs .... mix together and pour over flour mix .. add salt and half working ... to make dough rise after giving a 3-fold or bends overlap ... spent two hours chopping the mixture into balls about 30 grams each ... flatten and put in the center of each of them filling, close to the ball and put in a pan lined with baking paper .. the No balls should be close but too stuck in rising because of growing quite a bit .... after about 30 minutes (or when you see that you are brewing closer to each other) brush surface with egg yolk (but you can replace with milk) .. bake 25-30 minutes at 180 ° ...

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Elegant Style Fashion Week (1 Day)

Yesterday, September 22, 2010 began Fashion Week in Milan. A Fashion Week that led many novità, specialmente in campo organizzativo. Infatti, questa settimana durerà 7 giorni. In un mio post precedente avevo parlato della "carissima" Anna Wintour che a causa delle sue lamentele la Settimana della moda nel Febbraio 2010 era stata accorciata a poco più di 5 giorni. Quest'anno pare che la Wintour abbia molto apprezzato la scaletta delle sfilate e pare che si sia anche mostrata contenta (magari qualcuno è riuscito a strapparle un sorriso con qualche barzelletta italiana: a quella persona va il premio Nobel ). "Diavolo Pradese" a parte torniamo a Milano... Le sfilate si divideranno tra la Loggia dei Mercanti, Palazzo Clerici ed il Circolo Filologico. Per chi si find them and do not have the slightest idea where these places are, the municipality of Milan marked the route with a hot pink ribbon and to facilitate the move there will be a bike-sharing service . A fashion week full of events confirms that the title to the town of fashion capital.

The first parade was Roccobarocco with the large volumes of clothes, adorned with finely woven bustier, alternating with leggings, jackets and dresses in lamé jersey sculpture. At first the spotted leopard print and clothing, meet the shades of pink and turquoise, suitable for all girls who dream The debutantes' ball.

Alberta Ferretti, however, presents us with a woman 's Eight hundred with opaque colored clothes, long dresses and straw hats. A remarkable woman romantic, simple, comfortable, lightweight ... There are many adjectives to describe these clothes. Alberta Ferretti said: " is a return to my passion, but is also an evolution, more daily, more real. This is a free woman, gentle, loving nature, but knows how to live in the city. After so declared luxury and easy to interpret. This is the opposite of the exhibition and approval. I think of all those who today want to surprise you with that risk. "

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grants that have made history

Hello! : D

In this post I wanted to talk about ultimate accessory: the bag. The scholarships are

dall'era più antica, venivano utillizzate come comodità, per portare tutto il neccessario. Ancora oggi la borsa è utillizzata per comodità ma per moltissime persone la borsa è utilizzata come accessorio glam . Assolutamente una comodità ma da abbinare alle scarpe, ai vestiti e ad altri accessori. Un vero capolavoro in tutte le misure. Esistono le maxi bag, le pochette, zaini, bauletti, borselli, borse di media grandezza, piccole, in tela, in pelle, di coccodrillo, di cuoio, in plastica... Ne sistono di tutti i modi per accontentare i gusti di ognuno. Molte borse hanno segnato la storia della moda e io volevo mostrarvene alcune!! :D

Well, as you prefer?

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Stop Model Magazine

Hello everyone! I see with great joy that the followers and visitors are strongly increased: D I'm happy because thanks to my blog and my first experience as a small fashion journalist I always closer to my dreams. Wednesday at midnight http://stopmodelmagazine.jimdo.com/ the online magazine will also publish my own little article. I look forward to read the entire newspaper. I would love to write a preview but I can not: P and oh well you have to wait ...

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Hello! : D

In this new post I wanted to talk about a style that dates back to our grandparents (at least to my grandparents), because this style was born during World War II by presenting a sensual, smiling Pin-up style. The word, translated from English, it means "hang" as the soldiers forced to go to war hung on cabinets and other places in the pictures of these girls. In this last period is coming back a lot and I must say that I like very much, so I decided to put some photos!