Costwashington Sports Club

Un pò di fresco...

Hello!

finally some fresh, as the title of the post ...
And with the cool back the desire to cook, the desire to mess with the food, the longing for home ...
's so that this dish was born, the desire for home ...

comes to my mind these days, a wonderful song, PFM, the title already suited to this end of September, but the text makes me shudder even in January ...

IMPRESSIONS IN SEPTEMBER (PFM)

How many drops of dew around me
watch the sun but there is still sleeping
campaign is perhaps not wake up, look at me I do not know.
already smell the scent of ground wheat
salt slowly toward me and
life beats in my chest floor breathing the fog I think of you.

The greenery all around and even farther
almost looks like a sea of \u200b\u200bgrass and light
my thought goes and goes
I'm almost afraid to be lost.


A horse's neck tends to the lawn
remains as firm as I step
me he sees me has already fled the fog breath I think of you.
No! I do not know what they are now are
a man in search of himself
No! I do not know what they are now only the sound of my footsteps .....

Meanwhile, the sun filtering through the fog to go the day as always will be ......

But we come to the plate ... I said that is born of the longing for home, longing for many dinners with friends, like a blue candle on the white tablecloth, two glasses of Riesling and a lot of chatter and laughter ...

And a couple of days ago was just so, accompanied by this dish

STROZZAPRETI pasta with CALAMERETTI AND PINK SHRIMP

Ingredients for 2 people: 200 gr

• strozzapreti gragnano
3
• squid 500 gr shrimp pink cherry type tomatoes
• 10
• 1 / 4 onion 1 clove garlic
• 4 tablespoons extra virgin olive
• salt, pepper & parsley to taste

PROCEDURE:

Shell the shrimp, setting aside their heads. Cut the squid into strips.

In a pan fry oil, garlic and onion for 2 minutes. Add the heads of the prawns and cook for about 10 minutes. Remove the heads and add the squid. Bake for 15 minutes. Cut the tomatoes into small pieces, add them to the sauce and cook for 10 minutes. At this point, add the peeled shrimp and continue cooking for 3-4 minutes.

Boil pasta, drain it al dente and stir in the fish sauce. Add the parsley and serve.

ET VOILA '!

A kiss & a hug

SETTEMBRINI soon !!!!!!

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Tiramisù alla stelle (2)

Hello,
turning here and there among the friends I found a blog contest / collection not bad ... that's nice Francesca V (which I congratulate, your site is wonderful ...). The collection in question is dedicated to one of the most delicious cake that exist on Earth: THE TIRAMISU '. Francesca asks us to indulge him with, and proposing Alternative versions of the classic sponge-mascarpone-egg-coffee-sugar-cocoa powder (I do it the classic way ...). And since
time ago I had the pan with the stars, who propose again here ...
clicking on the logo of the initiative will discover how it all works ... Meanwhile
re - good appetite with my TIRAMISU 'STARS TO

Ingredients for 4 people

• 4 eggs 2 tablespoons sugar
• 1 / 2 liter
• cream 250 gr. mascarpone
• 1 liter (about) coffee
• 500 g (approximately) of sponge stars

PROCEDURE: Prepare

mascarpone cream. In a bowl, cream the mount separately. In another whisk the eggs, sugar and mascarpone. Then combine the whipped cream, stirring (not to dismantle the whole) from the bottom up. Then put in the fridge for about 30 minutes.
Now prepare tiramisu according to the classical method, ie wet the biscuits in coffee and arrange them neatly on the bottom of a pan, once the first layer cover with the cream and provide another layer, and also cover up to continue exhaustion of the ingredients.
usually be put on the tiramisu cocoa, but I prefer to put pan only 2 or 3 stars, is much nicer in this case ... Put in refrigerator for about 2 hours and ...





ET VOILA '!




A kiss & a hug



ps I welcome the opportunity to thank Luca & Sabrina that made me this beautiful gift of
premietto:











The gift to all the friends / friends who go here ...
CIAOOOOOOOOOO

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Un'estate a colori

Hello! This is that

Finally it was a 'very sultry summer, but also very colorful ...
Our days were marked by very strong colors, lively and intense, unusual colors, colors that will remain forever engraved in our thoughts. Today I feel
colored with a bright color, a nice red, it is precisely RED!
A bit of good cheer we really want to, because it is true, as some say, that life smiles at you if you look at the smile and then let's try! We make the effort to drive out all dark and evil thoughts and smile! Maybe a beautiful thing could happen at any moment, who knows ...


And here's my flat color, which is very easy and fast to do:


PEPERONATA COLORED


Ingredients for 4:

• 1 red pepper 1 yellow pepper 2 aubergines
• long
• 3 zucchini
• a handful of black olives and tomatoes
• 15
• tomatoes 1 / 2 onion
• 8 tablespoons extra virgin olive oil Salt
• pepper parsley breadcrumbs

PROCEDURE The procedure is really trivial: all the vegetables cut into chunks. Combine the pitted olives. Season with salt, pepper, parsley and breadcrumbs and bake at 200 ° for about 40 minutes, until the vegetables are slightly toasted.

ET VOILA '!

A hug & a kiss ...

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Ricominciamo....


Restless Yes it is the right title. Months without a blog ... and even without food. Accomplice before the summer heat before, but most important complications, of course.
There are moments, periods of life when it is well off, even disconnected from the things that make us feel better. And last year one of the things that made me feel better is surely just this blog, and all the wonderful people I met through it and learned to love. First of all thanks
all the affection you have shown me, reading your comments these days I realized that there are many people who want me just fine.
There is a reason why all this time I have not posted anything, I just need to "pull" the plug ... happens is not it?
My work recently I have certainly put a strain on the precarious as most people surely know how well you "exhausting", would you have in that sense a bit of stability, but I understand it, which unfortunately does not depend on us now 'SO', and you know what? And so teniamocelo! However I am confident, sooner or later there will be written on my contract INDETERMINTATO TIME. Meanwhile I'll hold on, and I will work hard.
Love luck is wonderful, with all its facets, beautiful and less beautiful, but at least is the most secure and extraordinary that I have.
And now I'm back here, and loads quicker than ever, ready to begin again, as the title of the post.

And as the saying good joke " The calm of August will not calm the senses ... . (And I've said it all here ..)


So I show you my latest "creation" of yesterday, with whom I spent a wonderful evening with dear friends (I forgot to mention them, but friendship is something that we fills life ...):





FISH SOUP WITH NO SPINE






Ingredients for 4: 2

• sole medium sized
• calameretti between 500 grams and 350 grams cuttlefish
• gambretti
• 400 g mussels
• 250 gr 250 gr cockles clams
• extra virgin olive oil vinegar
• laurel
• parsley 1 onion 1 kg
• cherry tomatoes 2 cloves garlic
• salt pepper

PROCEDURE: Clean

the sole, eliminating the head (it aside).

Then clean mussels, clams and cockles. Cook them separately with a little oil and peel them, preserving their cooking liquid. Peel the shrimp also, by taking their heads. Prepare

at this point the fish stock. Pour into a saucepan 2 liters of water, half cup of vinegar, the heads of sole and shrimp, very little salt, some parsley stems, onion and a bay leaf (which the taste of fish is married to wonder .. ..) Simmer this soup for 20 minutes, pass and keep warm. In a large saucepan

put 5 tablespoons of olive oil with chopped onion and fry a little. Add the cuttlefish and squid cut into strips and let cook for about 30 minutes, which would, if needed, a ladle of broth.

Then put in the same pan the chopped tomatoes. Cook for 10 minutes.

Accommodate then in a single layer of the sole, shrimp tails, mussels, clams and cockles with their cooking liquid, and sprinkle everything with 6-7 ladles of hot fish stock.

Then add a little salt, plenty of pepper and let boil for 5 minutes.

ENJOY!

ps forgot to say goodbye to our dear Richard, who came almost daily to see if I posted something .... :))))

HELLO EVERYONE AND THANKS AGAIN!!