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Spaghetti with meat sauce duck with red wine reduction

Almost ... almost ... I think I'm waking up from hibernation ....

Eh eh ... we wanted the contest Lydia for me to publish the recipe last year!
And luck that yesterday I went to her blog to check the rules of the game, otherwise I would not have ever made.
I do not know ... maybe I dreamed ... but I thought I read about an extension to January 15 ... Mah! Mysteries of the human mind! Haha!





This recipe is the review of "co Bigoli 'Anara the" pot of traditional cuisine of the Veneto, my region.

Ingredients for 4 servings: 320 g
Garofalo spaghetti nr 9
300 g of minced duck meat

1 small onion 1 carrot 1 celery

1 bay leaf 1 sprig of
thyme, juniper berries

3 3 cloves 3 peppercorns

1 cucchiaio di concentrato di pomodoro
1 bicchiere di buon vino rosso
1 bicchiere di latte
olio extravergine e sale q.b.

Per la riduzione di vino rosso:
100g di vino rosso di buona qalità
15 g di zucchero

Preparazione:
Scottare il macinato d'anatra in una padella in modo da sigillare i succhi.
Nel frattempo preparare una mirepoix con le verdure e soffriggerle con un po' di olio in una casseruola a fuoco dolce.
Aggiungervi la carne, deglassare col vino rosso il fondo di cottura nella padella ed aggiungerlo al ragù.
Mescolare bene il tutto, unire il concentrato di pomodoro sciolto in una tazza di hot water.
Stir and add milk.
spices in cheesecloth and place the thyme sprigs and close it well so that everything stays inside. Put in saucepan along with bay leaf.
Cook on low heat for an hour and a half, keeping the sauce always soft if necessary adding hot water.
When cooked add salt. Meanwhile
reduce on medium heat to 100 g of red wine with sugar until it reaches a syrupy consistency.
Cook the spaghetti in salted water, drain and toss with the sauce.
Arrange on warm serving dish, add more sauce and a drizzle of red wine reduction.


With this recipe I participate in the contest "past the post @ @" of Tzatziki at breakfast and pasta Garofalo

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GREETINGS! My Christmas

foodblogger To all my friends and readers of my blog, I wish you a merry Christmas and a happy 2010.

Hugs all round.

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stub

The stimulus comes from Christmas Contest "The Tronchetto .... In all its forms" e l'idea è stata quella di dare al tronchetto tradizionale di Natale l'aspetto di un tronco di pino, con la corteccia un po' screpolata, cosa tipica di quest'albero.

Altra rivoluzione della ricetta sta nell'impasto che è a lievitazione naturale e poi sfogliato.Essendo l'involucro molto sostanzioso, l'ho farcito con la mia crema pasticciera all'arancia e gocce di cioccolato che danno una gradevole croccantezza.

Ed ecco la ricetta:

Ingredienti del primo impasto:

200 g di pasta madre rinfrescata due volte

250 g di farina 0 più q.b. per la spianatoia

80 g di acqua tiepida

1 cucchiaio sugar 1 egg

30 g butter cream

Mix all ingredients, adding butter last.

When this will be absorbed completely, have a ball, affect cross and leave to rise, covered with foil, until the cross is not fully open (about 5 or 6 hours).

Ingredients of the second dough: Dough

previous

0 150 g flour 50 g unsweetened cocoa

80 g of sugar flavored with vanilla bean

50 g of honey orange

Rum 1 tablespoon butter 30 g ointment

Knead with the same procedure of the previous dough and let rise overnight in the refrigerator well covered by the film.

Ingredients for the stripping, filling and frosting:

120 g of butter cream custard

light orange

a handful of chocolate chips 1 egg white

100 g

unpeeled almonds 1 tablespoon granulated sugar

80 g of icing sugar

icing sugar to sprinkle

Preparation:
After leaving the mixture a couple of hours at room temperature, flatten on a floured surface by pulling the dough rectangle.

With the help of a spatula to spread the butter about 2 / 3 of the rectangle, leaving a margin of 2 cm.

Fold the strip of dough and butter on half the butter and over again, fold the flap that remains.

have three layers of pastry that enclose two of butter.

Press with a rolling pin to seal the edges and leave the dough in the refrigerator about 15 minutes wrapped in foil.

Continue giving two to three folds pastamantenendo a rest period of 30 minutes between a wound and the other. Once the leaf roll out the dough always a rectangle, spread the cream Orange (previously done and cooled) with chocolate chips and gently roll up the whole.

With a cross cutting off a piece that will be the side branch of the nozzle.

allow to rise in two separate die roll made with baking paper (to understand must seem like two tubes, closed with staples at the top and sides. I hope I have been clear), so that brewing maintain the round shape. A rising

completed bake at 200 degrees for 20 minutes, meanwhile mix the almonds with sugar and, when ground into flour, mix with icing sugar. Beat the egg white to light foam and mix everything.

Open lo stampo di cartaforno, unire i due pezzi dando la forma del tronco, spalmare la glassa facendo attenzione di metterne un po' di più nella giuntura affinchè i due pezzi rimangano attaccati.

Spolverizzare con zucchero a velo.

Rimettere in forno per altri 20 minuti, considerando di accendere il grill dopo 10 minuti circa.

Appena uscito dal forno, picchiettare delicatamente con le dita sulla glassa in modo da screpolarla e dare l'effetto corteccia.

Far raffreddare su una gratella.

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Il profumo di genuino di queste focaccine mi riporta indietro nel tempo: rivedo le mani della mia adorata nonnina che impastano, noi bambini che la guardiamo curiously silent as it works and is affected by the strong odor of butter fills the whole house.
Those who sold in the bakery were not so good, our were made to her with all his love ....

Ingredients:

500 0

flour 5 medium eggs 50 g of milk

60 g sugar 15 g honey 25 g

yeast 10 g salt 250 g butter

to the surface:

granulated sugar 1 egg to taste

Preparation:

It 's very important that everything is at room temperature before starting.

Place all dough ingredients, adding, however, the butter into four times.

work well for about 10 minutes.

The dough will be soft, but giving a little 'speed on floured pastry board, take an elastic.

Spread on a baking sheet covered with parchment paper, wrap in plastic wrap and refrigerate overnight.

The next morning, leave at room temperature ambiete for a couple of hours, then form delle palline da circa 60 g ciascuna (ne dovrebbero venire una ventina).

Far lievitare un'ora e mezza, dopo di che spennellare con l'uovo sbattuto, spolverizzare lo zucchero semolato sulla superficie e fare quattro incisioni al centro con la forbice, tenendola leggermente obliqua, in modo da formare dei cornettini.

Lasciar lievitare per un'altra mezzora.

Nel frattempo portare il forno alla temperatura di 200° abbassandolo a 180° al momento di infornare.

Tenere le focaccine per circa 20 minuti, non devono diventare scure.

Fare comunque la prova stecchino.

Con questa ricetta partecipo al contest di Un tocco di zenzero

sponsorizzato da:

Computer Electronic Toys

cake muffins Venetian degree

Ieri si è laureata Chiara, la ragazza di mio nipote, figlia di carissimi amici di una vita. Quale poteva essere il mio regalo per questa occasione se non il dolce?




Si tratta di una torta molto semplice nella sua preparazione:
- pan di Spagna
- crema diplomatica e pezzi di cioccolato al Gianduja with hazelnuts
- whipped

All the decorations and cover the cake with chocolate on top are plastic.
In particular this is the laurel wreath with the cockade ...

... the thesis, the touch and the parchment and sealed with wax.

Bella, right? :)

Maybe tomorrow I put the recipes ...

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The tart apples and almond and Adriano Continisio

November 8, 2009 Because today many food bloggers and public forums in contemporary this recipe?

solidarity with Adriano Continisio who invented it and published on his blog in 2007.

summing it up in few words, this event aims to focus primarily on the need for a correct behavior for users of the network against anyone who publishes material. Often you choose to provide their own materials or work with a license to use, provided that if the source is and that is a gift, in our opinion.
It tells the reader: You can use the material for free, you can take it, but you must specify that is mine and say where did you get it. Not much to ask!


Another important condition is that the material is not used for the purpose of lucro.

Quando tutte e due le condizioni non vengono rispettate è evidente che la cosa è ancor più grave.

Questa volta è capitato ad Adriano, ma nel tempo è già capitato ad altri. Creare un tam tam è forse il primo di tanti passi per avversare il fenomeno, perciò ci siamo uniti e oggi pubblichiamo con il nome del suo autore la ricetta e la foto della crostata che ognuno di noi ha preparato.

E' ora che tutti sappiano di chi è la farina e pure il sacco!!!!!






Ingredienti:
400 gr di pasta frolla
4 mele grandi (ca. 600gr al netto degli scarti)

80 grams of sugar 4 tablespoons Amaretto

little lemon juice cinnamon almond

Massa
whole eggs 120 g sugar 60 g


50 grams almond flour 15 gr corn flour foil
15 grams of starch a pinch of salt

almond extract

a handful of sliced \u200b\u200balmonds
sugar syrup
apricot jam

Preparation:
jumping high heat apples, peeled and diced, mixed with lemon juice and sugar, until they are not dry but not pulped. Stir in the liqueur and cinnamon and let cool.
Line uno stampo da 26 cm e cuocere in bianco per 15 minuti (i primi 10 con carta da forno e riso).
Nel frattempo montare le uova con lo zucchero ed il sale, incorporare delicatamente le polveri e poche gocce di estratto.
Pennellare la frolla con poca marmellata, versare le mele, coprire con la massa e cospargere con le mandorle a filetti.
In forno a 170° per ca. 20 minuti.



Pubblicato da Adriano domenica 23 settembre 2007 alle 9.02

Per chi non conosce l'antefatto la storia è su Profumo di Lievito , il blog di Adriano

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Cakes with shaved dark chocolate and orange



Ingredients:

300 g flour 100 g sugar 4 eggs

120 g butter, melted and cooled
50 g of dark chocolate
media
1 orange 1 tablespoon baking
a pinch of salt

Preparation:
Beat eggs with sugar, add salt, sifted flour and baking powder, butter and mix everything well.

Cut the chocolate chips, add them to the mixture along with grated peel and juice of the orange.

Mix well.

In a mold muffins or enter tarts paper cups, pour two tablespoons of mixture into each and bake at 180 degrees for 12-15 minutes.

Dust with icing sugar to cool completely.

quantity for 15 cupcakes.

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still plagiarism!

We are the usual: plagiarism!
And by whom? A famous "lady" who take part, for years now, a note of television cooking.
The "lady" in question is not just limited to carry out the recipes on TV, even books in the public entitled to the same transmission impersonating her, though without the slightest reference to the rightful author.
In the following link you can see the bitterness of those who have suffered abuse:

scent of yeast - apple and almond tart

Tzatziki breakfast - white chocolate and lemon cake caprese

Other examples here

E 'with great pleasure that I participate in the protest organized by Rosemarie & Thyme to prepare the cake of Hadrian and run all day on November 8 with the same title:

"The tart apples and almonds is Continisio Adriano."

those who agree can leave a message in Rosy Blog

We grow up together and fight because we bloggers are a force!