The most important in a good pasta al forno is the sauce:
Get the meat at the butcher and ask for half pork and half cow.
Start frying in a deep pan extra virgin olive oil with onions, carrots, celery and a bit of chili, when enough add the meat and let it go for a little wile adding a glass of red wine. Add tomato in can and salt, reach the boiling point and put the fire at the minimum, let it go for long time minimum 4 ours.
What I do ones the sauce start boiling is putting an extra layer of metal on the bottom of the pan, thats make it go even slower. As slower and as longer is the better.

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Finally the Oven has been fixed! They opened the roof and took away all the sand, closed the crack with special silicon and replaced the sand with rock wool. Now the problem of the sand dropping on the pizzas it’s gone. Client started liking it, but well I can always put some over for them.

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Here’s a postcard type picture I made of the Amado beach.

Tags: surf.

There’s not much to write on here, not that I feel like doing it, especially in a natural park like here, Sometimes there’re some graffiti on old farm walls, but really I don’t understand and like it here, But one thing, the finger it’s one of the best marker, and here there’s more dusts than old farms, at least the cars travel around and the owners doesn’t minding it.

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Something doesn’t really convince me about the preparation of the tiramisu. I took the recipe from Il Talismano Della Felicità, mainly what you do it’s just mixing the ingredients: orange eggs with sugar, mascarpone, and the white eggs mounted as snow. Here I have some doubts: the white eggs after being mounted starts getting a bit liquid again and I thing it’s a bit disgusting, plus when you mix it with the rest of the preparation, makes it a bit gross. That’s why I reduced already the amount of white eggs in my tiramisu, for six eggs I only use tree whites, but still, I’m not really happy with it, I’m still looking for solutions: not using the white eggs at all? Maybe, but than the utility of the white eggs which is making the compound soft and airy will miss…

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My mushrooms passed prove of the old lady! She sad was good. You know how difficult is to make old people happy with food when they’re used to theirs way of treating it. Maybe I succeed because I made them with my grandfather recipe. Prepare a dressing of extra virgin olive oil, lemon, and garlic, take the trunk a part and feel the head with it, plus: here’s the secret, spread some mentuccia over them, that herb it’s like a soft mint, it will give a freshness flavour.

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Writing a black board it’s not easy; can somebody show me good examples of black board menu writing? But there’s something about this one I really like; I did that one the day after Roma show to Inter and everybody else that we are not second to anyone and that if the Italian league would have been clear in more than an occasion with referee decisions advantaging Internazionale, now we would have the 4th honest title in our history. Any Roma fan’s heart, Roma won this last title, and we showed by beating Inter in a beautiful final game of the Italian Cup.
FORZA ROMA!

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While I’m here in Portugal, that’s what Why Style did in Rome, in a collective exhibition at the Auditorium. Very vibrant installation and even if I wasn’t there I can see part of my ideas in it, after years working together we developed a group language that goes ahead almost by himself. It’s nice to see how a style starts walking with his on legs.

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There’re different types of pizza, I also like to make the tick and soft one. This type is also good to prepare in a normal home oven since it doesn’t need really hi temperatures. The preparation of the dough is the same as for the pizza cooked on the stone:

Pane’s Pizza lesson n2, the dough:
For 1 liter of water:

2 Kg of flour

60 gr. of salt

60 gr. of olive oil

a little spoon of gist

Take present that this amount of ingredient is for 15 balls of pizza, so make your calculation to prepare the quantity you desire.
Mix the ingredients starting with the water, and work the dough out until is uniform and doesn’t stick on your fingers anymore, so you might need to add some more flour.
Let the dough rest for the all day in a bowl covered with a wet towel, prepare it in the morning so you can cook the pizza at dinner.
The dough will rise and become soft, that’s what we need to make this type of tick pizza
Take a metal tray, spread olive oil on the surface, than flat the dough in it, put your ingredients and leave the mozzarella at last. Since is going to stay for about 25 minutes at 220 degrees we don’t want the mozzarella to become dry, and we will add it the last five minutes.
The pizza should come if everything works thick, soft and hairy.

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I did finally print the flyers and the posters to advertise my Italian Restaurant.

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