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cuttlefish with Swiss chard .......

cuttlefish with Swiss chard blend beautifully, according to this tasty recipe Nunziatina .....

Cuttlefish with spinach

Clean the cuttlefish saving the black must be kept aside for the final touch of the pot.
In a pan with extra virgin olive oil to sauté 'garlic (which remove), add some chili and squid cut into strips, brown, and then deglaze with white wine , then add the coarsely chopped Swiss chard.
Cook added, as needed, warm water (use to cook the pasta). When

missing a couple of minutes at the end of cooking pasta transferred this into the pan with the squid and the chard and continue cooking, adding - very little time - the water from the pasta. One minute before switching off add the black cuttlefish you had kept aside.

omit the step of pasta, can become a great second or an appetizer if served cuttlefish with Swiss chard on toasted bread toasted.

In this recipe I used: Paul squid fisherman, oil, Swiss chard and chilli Roberto Ghersina. For the dough I used dried Toscanina pici.

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chat with MICHELA BARLETTA

Start here our new book ... interviews with our suppliers: collection of information which I think is interesting for both new and old members for our gas.

As GAS, our research is not addressed only to the product Certified Organic, otherwise, would the bank of the Bio Coop or Terraviva, but it is also and above all to the producer who has mainly a lifestyle choice for quality.

direct knowledge gives us more than any certification, and Michael has given to our interview by providing a recipe for his outstanding ......

Question: Who are you, where are you staying? What is your job?
Answer: I am Michael Barletti, I live in Monteliscai about three kilometers from Siena, in the street that goes' Bridge to a Bozzone.
does the work of production of vegetables and raising chickens and guinea fowl and number lesser rabbits, hens, I also open for the production of eggs.

D: where does your business (your family worked the farm or it was your choice?
R: The activity 'and that the army' was my idea to my husband and, after experience made in other company bio, and not even 'cause we come from farming families, and the passion' was passed could not take another road

Q: When did you decide to take the road of bio?
A: The road of bio I have taken now, that 'in March 2009 when I started with this activity'.


Q: What is the difference between the life of your animals and the animals that we find in the supermarket?
R: The difference between my animals and that of those in the supermarket and 'substantial;
I buy my chicken little' cause I do not have the chance 'to have them come in the company, still have about thirty-five days of life, I put them in pens that my husband and I have built, that 'great spaces where they are freely open to catch than to eat the meal that we do with our cereal.

We keep them there 'for at least ninety days, to get even more' hundred, as opposed to the rotisserie chicken that you see beautiful golden run in the rotisserie, but has only 30 days and weighs almost four pounds before cooking, imagine what you will have the chicken eaten in a month for that weight.

Finally they arrived at the weight I bring my chickens a specialized laboratory by a means authorized by the ASL, and here are killed and cleaned before being sold.

D: are you happy with your decision?
R: I am very satisfied with my choice because 'I see you there from consumers' interest in buying products other than those found in supermercatati, as we acquire a superior quality and freshness of the season too much important.

Q: You have other projects in the drawer?
R: ...........

D: believe that this return to greater respect for animals (and our power
) is temporary?
R: I do not think this is just a moment of careful feeding 'cause if you try and convince you realize that with a little' of sacrifice and renunciation (rispettanto the seasonality ') you can eat good quality products' , local, and without the addition of chemical long used things can affect your health.

D: what is your best product? (If there is one!)
R: I do not know my report best product, I can tell you that I put across to them all in top quality ', maybe a consumer will be able' to judge better.


D: We suggest a recipe for your taste better? (Your favorite!)
A: Of recipes to taste the products there can be many, but the latter invented by me and I would say good and fast might be the following:

is fried with onion medium size, pending the wilt cut carrots Treviso radicchio and fennel thin, we'll add them to the onion salt and pepper and cover, let them simmer for ten minutes over high heat, and without the outline, COOKED And eat, try and try, I await news.
forgot doses do not ask me, I do everything by eye as the cooking time.

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Breadsticks OF SABRINA THE

tried and tested recipe for preparing home made bread sticks.

This time I used a bit 'of dough to make even the "crackers" that I will use as a base for crostini (the face of full-fat junk food sold in super).





INGREDIENTS 300 gr. Spelt flour semi-integral

8 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar.
Water (to taste) 1 pinch of baking


salt 1 tablespoon of seeds sesame seeds (to taste, the dough can be customized according to taste) chili powder






PREPARATION Mix all ingredients (dough will be soft and not at all sticky) and let stand for about 30 minutes.

Spread the dough with a rolling pin until the dough thin enough and then cut out with cutters as desired (for example I've used the mold to ravioli), or enough to make bread sticks his hands.

Bake at 180 degrees for about 20 minutes (but you know the time varies depending on the oven ..).



Bon appetit,

Sabrina