I still find difficult writing a nice style menu, did you ever try? Maybe it’s just me: By the way Tiramisù is not easy to sell I end with eating almost all of it all the time, I think it’s very nice, but there’s something that makes the people doubting a bit, maybe it’s because my restaurant doesn’t look like an official restaurant?

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Here’s my recipe for Italian polpette:

• Macinato
• One or two egs
• Enough parmigiano
• Prezzemolo
• Mollica di pane
• Milk
• Onions

I cant tell you exactly the proportions of the ingredients, I always do by feeling, when the mix is structured that means that the quantities are right, if it’s too soft it means too much onion or milk, too hard, one more egg or milk or onion, clear? So you start with the quantity of meat you want, it’s mixed half pork, half cow. In a bowl add the eggs to the meat, add the mollica of pane sucked with milk, grate a couple of onion in it, if you like, squeeze in it a garlic, add grated parmigiano, prezzemolo, salt and pepper. Work out the compound by hand and make than bolls of it, in a pan put enough extra virgin olive oil, make it hot and place the polpette in the pan, fry them on both sides for a little and than drop in some white wine, let evaporate it and add just plain tomato sauce and salt. Let the Polpette ultimate the cooking in the sauce and they’re ready. I love them next to puree and boiled green beans.
I put them in my menu, but again some diffidence, I understood that if your name goes around for being a good pizza baker than this is what people want. I had polpette four days in a row.

Tags: recipe.

Peperoni a la Wu-Tang.
Roast a peperone, pill the skin and hope the shape it’s similar to the Wu-Tang logo.

Tags: recipe.

This is a lot of work, especially if you don’t have a pasta machine and you do it has I did by hand; flattening the pasta with a wooden stick needs experience. It took to me quite a wile for having the dough thin enough.
Anyway, if you want to try here it is the way I made ravioli:
The quantity I did was for eight persons, 6 ravioli each portion. Cook the spinach and prepare the filling with spinach, ricotta and eggs, flavour it with salt, black pepper and lemon skin. To cook the spinach it’s just necessary to put them in a pan with the top on the fire, they will cook with the vapour of their on water. Smash the compound with an electric mixer.
The pasta it’s just flavour, eggs and salt, 100 grams of flavour each egg, so make your calculations. Make a hill with flavour and put the eggs in a hall in the middle of it with salt, work the eggs at first with a fork and little by little take the flavour in them, complete the compound by hand and work it well.
Now the hard part if you don’t have a machine, make it flat with a wooden stick, and notice, if the pasta is not thin enough, will result too hard in the mouth once cooked, so use all your techniques and flat it! My way was to take parts of the dough, flattening first with the stick and than roll it many times on it and release it, wile you do it the dough gets dry and more difficult to work, so you also have to be quick.
Ok if you pass this step you can work as a dish washer for me, and you can go ahead with the preparation of the ravioli. Place the compound in the measure of a walnut in the strip of dough you prepared in a distance that will be enough to each other, than use the white egg as a glue to stick another strip of pasta that you place over it, close in the two pasta each filling pressing with the finger around and than cut out each ravioli with a knife or the special cutter that makes pretty edges. If you pass this step you can work as a help cook for me.
Finally ready, now or you cook them right away or you place them separately on a board and freeze them. Once they’re frozen you can divide in bags portions of 5 or 6 ravioli, and keep them frozen to enjoy your lonely night at home, ones you do all that work you wont divide them with anyone.
Cook the ravioli in boiling and salted water for about 8 minutes, you can have them with butter and salvia or in a basic tomato sauce, grate parmigiano on top. Too see the preparation of this two condiments go to our chapter, sauces and condiments.

Tags: recipe.

Here’s my new surfboard: I’ve got it from Paulo Chaves a shaper in Lagos. Its mine first commissioned board and I’m very happy with it, also because he could put my design in it, especially the banana skin that’s my excuse for falling off the board so often.

Tags: surf.

Advertising Pane’s Pizza.

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Comics are my favorite lectures, especially when I find this classic editions and I discover cartoonist like Carl Barks, he was one of the most productive and inspired Disney artist.

Tags: comic, Review.

The new image for the Pane’s Pizza’s campaign: a log surfing.

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Now that in Carrapateira I don’t have so much technology to be busy with, I’m feeding my hunger of it with my cheap nokia 1208. I’m discovering any secret of this phone, like the right key menu, I didn’t know about this option; you can put a list of direct link to your favourite tools on the right button, UAUAUIUA! The calendar it’s very useful, and with the timer I keep the cooking under control and I don’t forget the pepperoni in the oven! But the buttons I’m burning the most are the ones to play Nature Park, I’m trying to break the edge of thousand points, at the moment my best score is 963. Does somebody can do better? Also Rapid Ball is an enjoyable game, my best score is 3477, on the contrary I cant play Snake Xenzia, it’s a very sad game, but they should never take it away from the phone’s game, you never know.
I want to open a battle to all the ones that want compete for the best score on Nature Park and Rapid Ball, I told you mine, does somebody can break it? Picture as a prove is required, don’t fake on photoshop, refer yourself to the famous moral of game’s phone players.

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This is Noi, very good surfer, always facing the see with a smile; this picture was taken after his elimination at the quarter of final of the open world championship. Under 18th, he did compete with his broken nose board and did very well. GO NOI! GO NOI!
Like him there’re other cool guys here and I’m very happy I can go out surfing with them. I’m doing quite some progress and cutting more and more waves. But today my back is broken.

Tags: surf.