BARLEY SOUP WITH POTATOES - Zuppa di orzo con patate

Ingredients for 4 people
80 grams of barley
50 grams of bacon in cubes
1.5 liters of vegetable broth prepared before
3 potatoes
1 shallot
extra virgin olive oil
salt, black pepper
rosemary

Method
In a pressure cooker, cook the potatoes. When they are ready, peel them and keep aside.

Take a lightly fried in a pan with oil, bacon and shallots finely chopped. United barley, rosemary broth and cook for about 1 hour.

Then add the potatoes cut into small cubes and cook for another 10 minutes.
Serve hot.

MENU OF THE DAY Thursday , October 6, 2016 - Menù del giorno. 6 ottobre 2016

First dish
puff pastry roll with ricotta, ham and zucchini

Second dish
Mixed salad of baby spinach

Fruit
black grape or pear.



DINNER

First dish
Rice milk and chestnut

Second dish
Traditional parmigiana but with smoked cheese and walnuts.

Fruit
Plum or pear.

HOMEMADE CANNELLONI WITH TESTUN CHEESE AND BLACK TRUFFLE - Cannelloni fatti in casa con formaggio testun e tartufo nero

A very interesting dish, try it.

Ingredients 12 cannelloni
for pasta:
120 grams of flour 1 stone ground
80 grams of durum wheat semolina flour
2 organic eggs
1 tablespoon extra virgin olive oil
2 tablespoons water
salt

For the sauce with truffles:
80 grams of flour type 0
80 grams of butter
600 ml of milk
2 blacks truffles
nutmeg

for the stuffing
100 grams of ripened cheese testun
100 grams of Bologna mortadella
bread crumbs
butter
grated Parmesan cheese

Method
Prepare pasta for cannelloni putting inside of the kneading machine the necessary ingredients except for the salt and oil. Mix slowly for 5 minutes then add oil and salt too. Obtained an elastic and homogenous dough, wrap in plastic cooking wrap, and let rest in the refrigerator for about half an hour.

Prepare the roux for the bechamel. When it is ready, add the milk, the grated truffle and cook until you obtain a consistent sauce.

Roll out the dough with a rolling pin. Cut it so not very long rectangles and wide, then put inside some slices of testun, mortadella and finally a spoonful of sauce for each cannelloni. Roll them up and put them in a buttered baking dish from oven. Sprinkle on the surface a little bit of sauce, the curls of butter and breadcrumbs.
Bake in preheated oven at 220 degrees for about 20/25 minutes. When they are ready serve hot with some black truffle flakes.

AMAZON RETTANGOLARE ORIZZONTALE

"BICERIN" CAKE - Torta al "bicerin"

This spectacular cake, with many healthy and wholesome ingredients and with a particular characteristic Turin liqueur that will make scent of gianudia all the cake . The preparation is a little complex, but it's worth it.

Serves about 8 people
180 grams of spelled flour
80 grams of buckwheat flour
50 grams of rice flour
300 grams of table white grape
60 grams of Demerara sugar
180 grams of soy milk
70 ml of sunflower oil
70 grams of liquor gianduja "bicerin"
60 grams of chocolate gianduja
2 organic eggs
1 teaspoon baking powder

Method
Carefully wash the white grapes, then remove the seeds and cut them into quarters.

In a bowl, add the flour, baking powder. Mix well then add the grapes. Stir again and set aside.

In a mixer, whisk the eggs with the sugar. When they are mounted add the oil, milk, a teaspoon of lemon juice, finely chopped gianduiotti and liquor bicerin .. At this point, stir in flour and knead until you have a fairly homogeneous texture even if enough creamy.

Lined with pa baking paper a circular cake pan of 26 cm in diameter, pour in the mixture and bake at 180 degrees for about 40 minutes.

When it is ready, out of the oven, let cool then deformed and serve.

MENU OF THE DAY Wednesday , October 4, 2016 - Menù del giorno. 4 ottobre 2016

LIGHT LUNCH OR LUNCH BREAK

First dish

Cous cous with vegetables, ginger and mint.

Second dish

raw meat with olives, capers and artichokes.

Fruit

black grapes, figs.

DINNER

First dish

Durum wheat spaghetti with cream, greek yogurt, lemon and herbs.

Second dish

squid rings in tempura.

Fruit

Plum or pear.

SPAGHETTI OF KAMUT WITH DRIED CHERVIL, MUSSELS AND SQUIDS - Spaghetti di kamut con cerfoglio essiccato, cozze e calamari

What about this tasty recipe? A unique goodness.

Ingredients for 4 people
320 grams of spaghetti kamut
600 grams of fresh mussels
2 squid
400 grams of tomato sauce prepared before
2 teaspoons dried chervil
1 cup white wine
salt

Method
Clean the mussels and wash well. in a skillet, make a sauce with olive oil and garlic. Add the mussels, 1 glass of water, then cover and cook until all the mussels have opened. Pour the white wine and let evaporate all the alcohol.

Clean the squid and cut them to not very large rings. In another pan, make a sauce with olive oil and garlic and cook the squid for about 7/8 minutes, then add the tomato sauce, chervil and cook for another 10 minutes. (Be sure, however the perfect cooking).

Cook the pasta. When it's ready, drain and sauté in a pan with the squid. Now add the mussels. Cook and serve immediately.

GRAGNANO'S PACCHERI WITH TOMUTA AND AMARILLO DULCE - Paccheri di Gragnano con tomuta e amarillo dulce.

A real treat, try it.

Ingredients for 4 people
400 grams of half sleeves of durum wheat
2 teaspoons chili dulce amarillo
salt

for the "tomuta"
300 grams of toma pasture
3 organic egg yolks
1 liter of whole milk

Method
In an earthenware pot large enough, put inside Toma cut in pieces not very big, and add the milk. Cover the pan with the plastic wrap and place in refrigerator for about 8 hours.

After eight hours, taken it all and put it in another saucepan. then bake in a water bath until all the cheese has melted. Now add the egg yolks one at a time and cook until you get a thick cream and creamy.

In a pot of boiling water, cook the pasta. and,season with the tomuta. Serve hot with the amarillo dulce .

MENU OF THE DAY Tuesday, October 4, 2016 - Menù del giorno. 4 ottobre 2016

LIGHT LUNCH OR LUNCH BREAK

First dish
Quinoa with mixed vegetables and fresh ginger

Second dish
pork loin with carrots and lemon sauce

Fruit
white grape or apple



DINNER

First dish
Pea soup, potatoes, barley, turmeric and seeds of amaranth


Second dish
Sandwich farinata with ham

Fruit
Banana or pear.

HOMEMADE PIZZA WITH MEDIUM LEAVENING WITH FLOUR TYPE 1 AND SEMOLINA DURUM WHEAT

A high quality pizza with a healthy and nutritious meal. The presence of Parma ham enhances its flavor.

Ingredients for 4 pizzas
350 grams of flour type 1
150 grams of durum wheat semolina flour
300 grams of water
2 grams of fresh yeast
8 grams of salt

for the condiment
200 grams of mozzarella di bufala
150 grams of Parma ham
1 high quality can peeled tomatoes
fresh basil
extra virgin olive oil

Method
Dissolve the yeast in a bowl with a little water. In a mixer add the sifted flour, baking powder dissolved in water, the other water and then slowly knead for about 5 minutes. At this point add the salt and knead always slowly for another 5 minutes.

Let rise in a bowl covered for about 2 hours. He spent the two hours, handmade dough vigorously enough so divide it into four parts exactly the same weight. Cover with a cloth and let rise food for about 6 hours.

Then prepare the tomatoes add a teaspoon of sugar to remove the excessive acidity of the tomato.

then roll out the dough extending it from the center to the edges. Season with the tomatoes and bake in a hot oven (static) at 250 degrees for 6/7 minutes. Then pull out the pizzas, add the mozzarella and finish cooking for about 2/3 minutes (until the mozzarella has melted). Outgoing finished the season with a little oil, a few leaves of basil and prosciutto.

MENU OF THE DAY Sunday, October 2, 2016 - Menù del giorno. 2 ottobre 2016

MENU 'THE DAY Sunday, September 25, 2016

LUNCH

First dish

Pesto lasagna, ricotta and mozzarella

Second dish

pork loin with carrots and lemon sauce

Dessert

Pasta sable Breton with Trentino apples, cottage cheese and berries

DINNER

Pizza

Focaccia with whole spelled with stuffed potatoes with Parmesan cheese and San Daniele

Fruit

A pear or grapes Regina Abate