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Una simpatica idea creativa per gli amanti del Tea!

http://www.notmerelyliving.com/not-merely-living/2013/03/diy-tea-box.html

DIY Tea Box My craft for the month was to make a Tea box to organize all of our tea. I am so pleased with the end result of this simple DIY. I’ve been trying to come up with a way to organize our tea for…

Ed ecco le ricette del nostro concorso di cucina Wall Street Kitchen
Tutti gli chef avranno due settimane di tempo per votare e per far votare le ricette.
Copiate link, taggate gli amici sotto il post, tutto è lecito per avere più voti.
Le tre ricette più votate andranno in finale!
Good luck!

SALMON PASTA di Sandro Cervini
Ingredients for 4 people:
350 g. Pasta can be: penne, farfalle, spaghetti or noodles.
100g. smoked salmon
½ large onion or 2 shallots.
½ pack of Cooking cream
2 tablespoons ketchup
Oil, salt, paprika.
Preparation:
In a frying pan fry the onion finely chopped, add just colorful, the salmon, cut into small pieces. Fry over low heat for a few minutes, then remove everything and put it to blend in a blender to obtain a cream.
Put in a pan, adding a little oil and cook basting with a little 'white wine, add the ketchup and continue cooking by adding water if necessary.
After five minutes add salt and sprinkle with paprika.
Add the cream. The sauce should be pink on if it does not add more ketchup or cream. In the meantime you have boiled the pasta, once cast, will add by jumping into the pan. Serve hot.

Nuggets di Stefano Giuffrida
Ingredients
1/2 cup all-purpose flour
1 teaspoon granulated garlic
Kosher salt and ground black pepper
2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 cup prepared breadcrumbs
1 large egg
1 cup vegetable oil
Preparation
Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.
Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches is better) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.

RISOTTO WITH ARTICHOKES, TURMERIC AND SMOKED CHEESE di Franco Borasi

Ingredients for 4 persons: 350 grams of rice CARNAROLI, ½ onion, 5/6 artichoke hearts, 2 liters vegetable soup, 2 teaspoons of turmeric, 125 g butter, oil, 200 grams of chopped smoked cheese (provola), parmesan cheese.
Preparation
Chop the onion and put it to brown in 60 grams of butter and a tablespoon of oil; When the onion becomes transparent, add to pot the chopped and sliced artichoke hearts and cook for 4/5 minutes adding vegetable soup, prepared previously; then add the rice and toast it. Join little by little the vegetable soup, teaspoons of turmeric (which will give the risotto a nice yellow complexion) and cook for about 10 minutes. Now add the smoked cheese (provola) and continue to stir by adding broth until al dente. Remove from heat, stir with the remaining butter and grated Parmesan cheese and let stand for at least 4/5 minutes. Serve with a thin slice of provola leaning over the risotto.
Recommended wines: Whites: Muller Thurgau, Vermentino di Gallura. Rossi: Gioia del Colle Primitivo.

TURKEY WITH PEPPERS di Tiziana Mercurio
Ingredients for 4 persons:
800 grams Turkey breast
6 red and yellow peppers
4 spoons of cream
Half glass of dry white wine
Mix of spices and aromatic herbs
Oil and salt enough
Cover turkey with mix of spices and aromatic herbs, brown roast it in oil enough and then add wine.
Let wine evaporate with high flame, then add water and salt enough.
Put the lid on your saucepan and let turkey cook with a low flame for 40 minutes.
In the meantime, roast peppers in the oven and then peel and slice them.
When turkey will be cooked, put it on a plate and let it cool down.
Pour sliced peppers in the cooking juices, add the cream and thicken the sauce.
Slice your turkey and serve it covered with the peppers' sauce.
Good appetite!

Pesto sauce di Fabrizio Sorrentino

Pesto sauce recipe :
-2 cups tightly Packed fresh basil leaves
- 1/2 cup Ligurian extra-Virgin olive oil
-3 tablespoons pine nuts
-2 garlic cloves
Punch of salt
-1/2 cup freshly grated parmesan
-2 tablespoons freshly grated pecorino romano cheese
-Wash The basil in cold water and pat dry
-put basil,pine nuts, garlic,an ample pinch of salt and olive in the mixer and process until creamy ( do not put all The olive oil immediately, but put it a little bit at time and put it again as you prefer )
-put it The grated cheeses and serve on and Made pasta ( I suggest You trofie )

poor kake di Emiliano Perioli
Ingredients
5.5 hg Sugar
6/7 hg Bread so mach crumb
2 liters of Milk
1 egg
1 envelope vanillin
2 peel lemon grated
1 smol glass of limoncino
Breadcrumbs
1 Cingsugar
Topping caramello
Raisin
Crumble The Bread in a bol and put the milk inside with the other Ingredients well amalgamate so the bread could be soft. Let sit for one hour, then repeat. Take a baking tray ( if Small 2 ) put the baker paper on and the Breadcrumbs then on the over for 190 ° for 55 ' when cake is ready put cingsugar caramel topping and raisin.

SCALOPPS TO MARSALA ( self taught ) di Nino Fabrizio

Three thin slices of beef.
Oliv ooil, butter, flour, a little glass of Dry Marsala and, if ou like, pepper and lemmon.
to Warm up the oil and butteri in a non-stick pan.

to flour slightly slices and to cook them fer few seconds both sides.
Add Marsala and some lemmon drops. While Marsala evaporates put two tespoons of flour into the pad an mix quicly so to obtain a little souce.
Put all into a dish and millstone soe pepper.

SALAD.
1 artichoke, little anion and little tomato, all sliced.
Dress by olive oili, apple vinegar and salt.

EAT WELL.

dumplings to fume ' di Ciro Salzano
ingredients for 100 g of dumplings:
100 g flour
100 cl of water
3 g of salt.
for the sauce:
200 g of tomato sauce
100 g of buffalo mozzarella
1 package of cream
onion to taste
hot pepper to taste
extra virgin olive oil.
salt to taste
basil to taste
Method:
take a pot with high sides, pour the extra virgin olive oil and the onion over low heat until it simmer a little onion, then I take off because I do not like. Now pour into pot the tomato puree and season with basil and sun and red pepper and cook for 15 minutes. Then take the cream and pour in tomato sauce, in meanwhile cut into squares mozzarella. After 10 minutes pour the cheese into the sauce and let cook for another 15 armed. In the meantime, take a pot of water and add salt to cook the dumplings and place it on high until boiling heat and pour in the gnocchi which will be freshly cooked resurface. Cooked gnocchi seasoned with the sauce and a sprinkling of Parmesan cheese if you like. Good appetite, and all but the person to whom I dedicate Beatrice plate.

Casatiello di Valentina Ranalli
1 kilo flour
1 liter Natural lukewarm water
Salt
Pepper
Lard (a lot)
*Mix the dough and let it to rise (3 hours)*
Salami, ham, speck, cheese, and every kind of sausage you like.
*cut the sausages as a little squares*
4 hard-boiled eggs
*lay out the dough and put on sausages, cheese and eggs.*
*roll the dough and put it in the oven (180° for 30 minutes)*