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Dear fellow spade, below you will find evidence of a beautiful sunny day, great food, company and ... a little 'healthy movement! On February 6

fact we met for a little taste 'of dishes cooked with vegetables in season and occasion Roberto has launched, together with a small group of willing vangatori, the vegetable garden of Mark and Alice.

We hope that this collective baptism to bring good fortune to the success of the company!

Among the assistants was also a small but tireless vangatore and we dug out some fat inhabitant of the plates.

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THE COOKING OF THE PAUL FISHER: THE SQUID

Here is a nice sepia male : where it is recognized? you see in the picture fin striped in white? so here's where we recognize males and females ...

What is recognize them? In this period the cuttlefish are breeding, the females then have ovaries filled with eggs, the ovaries of cuttlefish have a huge economic value, and are the most delicious of the squid: it is appropriate to recognize the female for more attention during cleaning.

To clean the squid Paul has used the usual pair of scissors: the first thing to do and taking away his eyes, then gently accounts for no more than three cm skin between the eyes and slips off the bone via the central , simply by pushing from behind and making him pull away.

At this point the sepia opens gently to remove the black bag (good to use for pasta or risotto), giblets and any ovaries (to enjoy pan-fried, perfect for pasta).

The body of the cuttlefish be etched to remove the intestines (brown) and the squid is now ready for the grill, and then it should be washed under the ' fresh water, or to be cut into pieces for other preparations, at this point it must be washed.

whole process seems easy, but really inexperienced hand will fit inside the cuttlefish bone, probably by breaking the bag of black and creating a sdisastro in the kitchen: the help of the beginner is the freezer, enough to reach a level of half freezing outside but the insides will be thawed, the bag of black, the ovaries are frozen in the kitchen and there will be no mess!

Hilde has therefore prepared an excellent dish : Fry garlic and rosemary,

add the vegetables,

leeks and carrots in this case, are fine but even the fennel, zucchini the onions, etc. ...

after a few minutes of cooking, add the cuttlefish, cut into pieces, chilli, turmeric and salt Himalayas, sprinkle with plenty of white wine and cook for about ten minutes.

Turmeric adds a unique flavor ......

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THE COOKING OF THE PAUL FISHER: THE MUFFIN OF SABRINA Cefalo

Here Paul is cleaning the mullet .......

the mullet is a fish common in our seas, the first thing to do is scaling: Paul used a pair of scissors "SPECIAL" in the market there are special desquamation.

to our question: why remove the scales ?, Paul has candidly said that ........ the skin of the fish is good to eat, then it makes sense to let the scales, where the fish is grilled instead, the skin tends to dry up and then it is no longer edible.

Paul, however, equally flaky fish and passes in much olive oil so it does not stick to the grill and enjoy even the skin.

In grilling it must be remembered to find a sweet cooking, away from the coals otherwise the fish becomes too dry.

Fish you then open the belly with scissors, removing all the innards, all the remaining blood and tissues must be removed, then the head comes off, which in this case is not edible and pass under fresh water for washing.

If the sample has eggs, we will find a bag full of long balls just below the jelly belly: the eggs are delicious to eat pan-fried with a little olive oil.

At this point the fish is ready preparations for the next: even if you put the grill Paul advised us to open the fish in half and put it on the grill open, but not filleted, flavor gains.

In the case that these are necessary threads, you must equip a boxcutter nice sharp blade and very flexible, at that point, fitted with sturdy gloves, you begin filleting: with This system is still leaking out the meat close to the central spine which is the most flavorful fish ....

Paul with the help of Hilde has a couple of filleted mullet for a tasty and original recipe : in a pan with a little oil fry garlic has a dress, rosemary, then add leeks and carrots, has blended with white wine and added mullet fillets, cut into pieces, then added a little 'salt of the Himalayas, a handful of capers and red pepper at the very end, a spoonful of cream and a sprinkling of organic parmesan.

Obviously our skepticism about the use of cream and Parmesan cheese was evident, there are also some good

been criticized by some purists fish actually ....... the dish was great and ended up in a few minutes

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MUFFIN APPLE & CINNAMON.



Ingredients for 12 muffins:



200 gr. flour (I used 100 gr. 0 and white 100 gr. motorhome)

140 gr. of raw sugar.

30 gr. corn flour (corn starch)

10 gr. Yeast (cream of tartar)

240 gr. milk (I used to kamut, but must be all good ..)

50 gr. oil (used deodorized sunflower bio)

1 apple (of Fontecornino ..)

1 teaspoon cinnamon (from .... Fair)



Mix all dry ingredients (flour, sugar, baking powder and cornstarch ) in a bowl. Add oil and milk and mix well.

When they are well blended, add the cinnamon and the apple, cut into small pieces.

Pour the batter into 12 cups (previously inserted in a muffin mold) and bake at 180 degrees for about 20 minutes.



Bon appetit,

Sabrina

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announced to you great joy: we have the
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thank Laura for the wonderful work.

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DINNER AND COOKING WITH THE PAUL FISHER

in Siena last night we had a wonderful experience with the fisherman Paul: an afternoon to learn how to clean, fillet, cook the magnificent fish caught by Paul in our seas and a superb dinner of carpaccio fish, pasta with sauce (fish) and squid with potatoes and peas.

The flavors and aromas were eccezzzzionali, as might be expected, but the most interesting stories were no doubt Paul told us, especially his activities in support of sustainable fishing, the damage they are suffering from our seas, of trawling.

In spite of reports of the episode that saw him star, he knows so little ....... As we have said many times, we see the sea with sunscreen smeared on the beach, we do not realize how it is robbed!

In our seas of fish they have little left and what we find in the best fishmongers has ancient origins, from the North Sea, where environmental awareness is much stronger in Japan, where instead of going on without any consciousness, to the seas of North America .... but in the Tyrrhenian Sea there is almost nothing .....

follow the delicious recipes!

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GNOCCHI PUMPKIN, PEEL INCLUDING ....

After washing the pumpkin and boiled for 25 minutes in a pressure cooker with all the Pimero I shake and then I made these delicious dumplings.

Serves three people

4 tablespoons pumpkin puree 2 tablespoons ricotta

Pomjan

of wheat flour (gluten-free in my case, the MixB Schar) enough to achieve Mix until smooth and not sticky.

buckwheat flour for the pastry

Preparation and cooking

I mixed everything and I used buckwheat flour to knead the dough on a pastry, flour is a gluten-free and rather rough, it will help the sauce to better stick to the gnocchi! You are so beautiful snakes of dough with a knife and cut in small pieces.

Cooking is fast: in boiling salted water until gnocchi float not.

The result was fantastic, topped with meat sauce made with Parmesan and livestock Betti Persegona.

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COOKIES FOR BREAKFAST SABRINA

They're great, real biscuits and healthy without hydrogenated fats, but Mulino Bianco!



Ingredients: 300 gr

. of flour "0"

60 gr. organic sunflower seed oil (I changed the original recipe calls for extra virgin olive oil)

120 gr. soy milk (I recommend always and only organic soybeans, an alternative is good any other kind of milk).

nice fat 2 tablespoons brown sugar.

1 packet of cream of tartar.



Prepare the pastry by mixing all ingredients, will come out a soft dough and not at all sticky.

Roll out the dough with a rolling pin and cut with shapes ... lots of good cookies. bake for about 30 minutes at 180 degrees.



Bon appetit,

Sabrina

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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

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PANFORTE ............. Prices

Katia sends us a recipe for gingerbread ..... will be an opportunity to use the excellent mandrle of happy hens .....

PANFORTE
300 g shelled almonds with the skins brown but
250 grams of candied citron and orange

150 gr flour 150 gr sugar 150
honey
1 sheet host (they sell it by Rosi)

In a bowl mix the flour with candied fruit and chopped almonds.
Dissolve the honey in a saucepan with the icing sugar and 1 tablespoon water, stir until it makes the bubbles then pour the mixture into the bowl with the flour, candied fruit and almonds and mix very quickly because the mixture cools, it hardens.
Put the piece of wafer on the bottom of a springform pan or disposable, pour the mixture and bake at 150 degrees for 30 minutes. Click
cool, remove from the mold and tap with the blade of a knife to compact it.
When it is cold, sprinkle with icing sugar and serve.

be kept for several days at room temperature (as long as we do not eat everything at once!)

At our home also enjoys a slightly modified version with a little 'more dough, if you want to try it since 225 gr flour, 225 grams of sugar and 225 grams of honey and proceed as above.

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Now	Tuesday, November 30 at 21:00 - 21 December at 23:00
Place	Circolo Arci Semifonte XX September 4 Barberino Val d'Elsa, Italy
Created by	ARCI Semifonte , Yamuna Gallina
More	ALWAYS OPEN ENROLLMENT IN THE COURSE OF THE SPANISH CLUB Semifonte!! N. lessons: 10 lessons of 2 hours Schedule: Every Tuesday from 21.00 to 23.00 Price: € 120 (materials included) Location: Circle Semifonte via Bustecca, 4 Barberino Val d'Elsa (Florence) Teacher: Native speaker, degree in English language and literature FOR INFORMATION AND REGISTRATION CONTACT MARIA. Contact: 392-6437762 maria.soler @ libero.it

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coop

Yesterday I went to the event at the Coop and I have marked prices. I put them for informational purposes only and without any idea of \u200b\u200bconfrontation since the products of our quality are provided to you 'is not comparable (or at least hopefully). Oranges and 1:55
navelina / kg (1.20 and us / kg)
apples and 1.95 / kg (1.27 and us / kg) and 1.70
Leek / kg and all the vegetables and below to 2.00 / kg (us 3 and / kg)
Boiled beef and 6.15 per kilogram (U.S. and 7.75 / kg) and 14.90
Cuttlefish / kg (14.30 and we / kg) and 18:50
Octopus / kg (14.30 and we / kg) 4.40 and Cefalo
/ kg ( 5.50 and we / kg)

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THE TOFU .... GOOD ADVICE FROM SABRINA

The first time we tasted the tofu, we were disgusted.

The second time, changed the recipe a bit 'better, but still knew very little.

Then I realized that the cooked tofu alone remains as it becomes tasteless ..... tasty when mixed with other ingredients.

For example ..



PATE 'OF TOFU AND OLIVE.

1 stick of tofu in natural (preferably organic).

green olives.

black olives.

Capers.

Apple Cider Vinegar.

A pinch of chilli oil

ages (than bono!).

Sale.

A dash of shoyu.

° A pleasure you can add parsley, basil, garlic, spices, etc etc.



PREPARATION Boil the tofu for at least 5 minutes.

Remove it from the water and whip with all the ingredients until you get a nice creamy mixture.

Perfect as an appetizer or simply paired with some beautiful vegetables.



Bon appétit,

Sabrina



* Tofu is rich in protein of high biological value, vitamins and minerals, while containing very few calories and fat. 100 grams of tofu contains about 9 grams of protein, corresponding to 18% of average daily protein requirement of an adult man. The same amount of tofu also contains 33% of the daily requirement of iron, as well as relatively large amounts of antioxidant minerals such as manganese, copper and selenium.

Since a portion of tofu provides about 80-100 calories and is virtually free of saturated fat, this food is presented as a valid alternative to meat or other protein products of animal origin, especially useful during low-calorie diets .

Tofu, however, has other properties beneficial to health. And 'it was observed that soy protein helps reduce plasma levels of total cholesterol, LDL cholesterol and triglycerides while raising HDL cholesterol concentrations. One effect of this, which helps to reduce the risk and incidence of cardiovascular disease. Its high content of antioxidants is also helpful for the prevention of many types of cancer.

With all these properties, the tofu can rightly be considered a good alternative to meat protein, not only for vegetarians but for anyone wishing to follow a balanced and healthy diet (low calorie or not), maintaining the low ' saturated fat intake.

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cheesecake

cake delicious, easy to implement and above all without fats. (Strange huh!)

Perfect for breakfast (at least this is the use we make of us).



INGREDIENTS: 250 gr

. flour (used white Type 0)

250 gr. ricotta cheese (used to Camporbiano, mmmmhhh)

200 gr. sugar (use raw)

1 bag of baking powder (used cream of tartar) 1 pinch of salt



A pleasure, raisins, chocolate chips, pine nuts, pistachios, etc.. etc. etc. (I put a bit 'of raisins).



PROCEDURE: Mix

Combine all ingredients until it forms a ball "bread" (though a bit 'more sticky ...).

Grease and flour a bundt mold is not too coarse or plum cake (I put the doses are for a tiny cake, for families just double doses) and added the dough to pinch, yeah, you did not misread , you just tear the dough and then put them into the mold pinches side by side, without pressing.

Bake at 150 degrees for about 45 minutes (or until you see the cake took a beautiful color ... peanut).

Once cool, sprinkle to taste with a little 'vanilla sugar.



Bon appétit,

Sabrina



PS To be fair carry-over the site where I found the recipe: www.cookoround.com (now makes different cakes).

photos but they are all my J

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BY SABRINA THE FIRST RECIPE WITH PAUL THE GREAT FISH OF THE RECIPE OF ALICE FISHER

recipe suggested by Nunziatina .....

carpaccio croaker

After cleaning the fish (gutted, cut off the fins and scales) fillet and cut into very thin slices. Prepare an emulsion

with extra virgin olive oil, lemon, salt and pepper.

Then place the fish in a single layer, sprinkle evenly with the emulsion and a few leaves of parsley (finely wrought). Let rest for up to one hour before serving.


For this recipe it is essential that the fish is fresh, and Paul in this sense is a guarantee, he gave the day's catch. This is a recipe, suitable also for other fish, including oily fish like mullet.
For the emulsion I use salt on the ground time as the peppers I use the mixed beans. During this time I recommend using the new oil, gives a twist.

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opened the section "RECIPES CHRISTMAS"

"I can take the recipe with a lot of Christmas capon stewed with the humpbacks. A high dose of fat goodies!

Preparation of capon : How
usual flamed skin of the capon to remove any remaining feathers.
Chop all the herbs with celery, carrots, onion, garlic, sage and rosemary, parsley, all in abundance (say, a bowl full).
Divide the capon pieces (quarters can fit) and put it together to beat them in a pan (preferably earthenware), add oil, salt and pepper and brown.

Add white wine (the red-meat changes color, but that's okay) and once nuanced, tomatoes (tomatoes, concentrated tomato puree, what you have is fine) and cook, adding water or broth if necessary.

Preparation of the outline :

Clean and boil the humpbacks (or card).

Cooking should not be too long to avoid spappolino, fry them with a light smattering and let them take the capon flavor in the sauce (I suggest you do when you have already removed the capon because otherwise there is everything in the pot).
Then put everything together and serve ... The cranberry is not easy in this flat! :-)))