Ho sperimentato un po’ con la pasta madre o lievito naturale, che e’ semplicemente un composto di acqua e farina lasciato a fermentare, questo composto si usa come lievito per fare il pane.

Per capire come fare la pasta madre, sono partito da questo video, e dalla seguente ricetta:

200gr. di farina forte
90gr. di acqua

Impastate tutto e lasciate in una ciotola coperta per due giorni in cucina vicino al cesto della frutta.

Dopo due giorni rinfrescate prendendo 100gr. del composto (buttate il resto), 100gr. di farina, 45gr. di acqua e questo è appunto il RINFRESCO. Con queste proporzioni farete tutti i rinfreschi.

Trascorsi i due giorni se il lievito non si è mosso bisogna ricominciare e buttare tutto.

Se invece esso è cresciuto siamo arrivati a un buon lievito naturale che ora rinfrescheremo per una settimana una volta al giorno e cosi’ sara’ pronto.

A questo punto possiamo dire che abbiamo la nostra madre che dobbiamo rinfrescare ogni due giorni se la teniamo a temperatura ambiente e ogni 4 se la teniamo in frigo.

Ciao ciao!!

Here’s I’m going to explain the way i did a pumpkin soup:
Take a Pumpkin, some potatoes and some carrots, peal them, cut them ruffly and put the pieces in a baking tin, add extra virgin olive oil (my parents make their own), rosemary, garlic on its skin, salt, and a couple of chilies.

Cover the baking tin with aluminum foil and put it in the oven for forty minutes at 220 degrees.
In the mean time cut in small pieces a couple of onion and fry them slowly in a big pan with extra virgin olive oil.

At this point, take the pumpkin and the other vegetables from the oven, take a part the rosemary and the garlic and add them to the frying onion in the pan.
Squeeze a couple or more garlic out of the skin in the compound and stir it with a wooden spoon to help the vegetables melting. Add to the soup enough water with vegetarian bouillon in it , let it go for a little wile and the soup it’s ready.

Serve it with garlic bread and a tread of extra virgin olive oil.

This last September I was in Morocco, I wanted to do a cuisine course to learn basics Moroccan kitchen.
The classes were full, so the only chef I could find was the man of the hotel; he offered me to cook together in the kitchen of the hotel. So it was:
The plan was to cook sheep with the traditional tajine of Marrakesh; which is different from the most common tajine.
To prepare it is quite simple:
Place the chunk of the sheep in the bottom of the tajine.
Than add slice of two red onions, resins, Moroccan curry, olive oil, a glass of water a bit of cinnamon and a bit of salt. Cover the top of the tajine with paper and put it on small fire for one our approximately.

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.

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.

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

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.

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…

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.