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Pasta of the Last Minute: Linguini Fini with Sardines & Pickled Cherry Peppers

Pasta of the Last Minute: Linguini Fini with Sardines & Pickled Cherry Peppers | As You Want Dishes | Scoop.it

Linguine Fini with Sardines & Pickled Cherry Peppers Recipe

Ingredients

1 lb linguine fini (cappellini, spaghetti, linguine, or trenette may be used)1/2 cup + 2 tbsp extra virgin olive oil, divided1 pkg. {3.75 oz (105 g)} of skinless & boneless sardines, drained & roughly chopped5 cloves of garlic, diced or grated – divided4 pickled cherry peppers, cored, seeded, and roughly chopped1/2 cup Panko bread crumbs3 tbsp fresh parsley, choppedsalt & pepperreserved pasta water

Directions

Make the bread crumb topping:
In a small mixing bowl, combine 1 diced/grated garlic clove, bread crumbs, and 2 tbsp of olive oil. Season lightly with salt & pepper. Mix thoroughly.
In a small frying pan over med-high heat, lightly toast the bread crumb mixture. Do not allow to get too dark or it will ruin the dish. Remove from heat and set aside.
Bring a large pot of heavily salted water to boil. Add the pasta and stir.
In a large frying pan over med heat, add the remaining olive oil. Once hot, add remaining garlic and sauté for 1 minute.
Add the pickled peppers to the pan and continue sautéing for another minute before adding the sardines. Continue sautéing until the pasta has cooked 2 minutes less than the package’s cooking instructions indicate for al dente. If you’ve timed everything correctly, you should sauté the sardines for no more than 5 minutes before the pasta is ready.
Drain the pasta, reserving 1 cup of the pasta water.
Add pasta to the pan containing the sardines and peppers. Gently toss to evenly coat the pasta. If too dry, add enough pasta water to create a sauce. Continue to sauté until the pasta is al dente, 1 to 2 minutes more.
Remove from heat, add 2/3 of the bread crumb mixture, and toss.
Place on a serving platter and garnish with remaining 1/3 of the bread crumb mixture.
Serve immediately.


Via Mariano Pallottini
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jasmin's comment, February 21, 2013 6:40 AM
Very nice recipe. I like to share you http://www.vaango.in/ for easy breakfast recipes.
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Spaghetti with Truffles and Truffle Hunting in Pievebovigliana

Spaghetti with Truffles and Truffle Hunting in Pievebovigliana | As You Want Dishes | Scoop.it

While staying at the house we actually went truffle hunting .
We were just leaving to go out early one evening when Mario, the local truffle hunter, arrived with his 3 dogs
We dropped everything and joined them running through the woods.
Those dogs were just amazing how quickly they found the truffles. It was important that Mario took the truffles from the dogs immediately before they enjoyed eating them. They were so excited
In the world of gourmet foods, there is one treasure that is literally and figuratively worth its weight in gold. Truffles, usually too expensive for most consumers
What are Truffles?
All types of truffles are related to mushrooms but unlike mushrooms, truffles never emerge from the surface. Instead truffles are formed below the soil close to a tree’s root system, truffles are the “fruit” of another fungus/tree relationship. The fungus that makes truffles can only survive in certain soil conditions such as those created in stands of oak, willow and linden trees. Once attached to a root, the fungus will produce one truffle per year, with each type of tree lending a distinctive aroma and flavour to the truffle.
Truffle hunting with Mario and the 3 dogs – One of the most fun things I have done.
Later we prepared a pasta dish using these delicacies.

Spaghetti with truffle
10 minutes preparation + 12 minutes cooking Servings 4
Ingredients

3 oz black truffleclove of garlic1 salted anchovyExtra virgin olive oilFresh basil leavesSpaghetti


Directions

Clean the truffle by brushing it carefully. Slice then put it into the oil with some basil leaves.In a pan with little oil sauté the garlic. Add the desalted chopped anchovy and allow to dissolve. Remove the garlic and add a ladle of pasta cooking liquid.In a large casserole, cook the pasta in boiling salted water. Drain the spaghetti while still “al dente”. Toss in the anchovy sauce and then add a little of the truffle crushed in oil. Flavor with the basil, sprinkle with a little oil and decorate with slivers of black truffle and fresh basil.
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(UK) Why do the Italians live longer than us? - BBC.co.uk

(UK) Why do the Italians live longer than us? - BBC.co.uk | As You Want Dishes | Scoop.it

What is it about the Italians? They smoke more than us, they earn less, their economy is in even worse shape than ours, they spend less on healthcare, and yet - they live longer. Not just a bit, but a whopping 18 months more on average.
They also have more years of good health before disease and disability set in.
The UK did poorly in a comparison of health outcomes in 19 countries over 20 years published in the Lancet.
On life expectancy we came 14th - slipping down two places since 1990. Italy, by contrast, rose from 5th to 2nd - ahead of France, Germany, and Sweden.
This is all the more astonishing given that, until the 1970s, Britons lived longer than Italians.

So how did La Dolce Vita overtake the British Good Life?
Part of it is down to dramatic improvements in living standards in Italy from the 1960s - the shift from crushing poverty to growing affluence.
There have been improvements in living standards here of course. But Alan Maryon-Davis, honorary Professor of Public Health at King's College London suggests that Italy is a more cohesive and less divided society than ours. He said "There is a flatter social gradient - less difference between the haves and have-nots in Italy, and that is likely to play a role in health outcomes."

Mediterranean diet
He also speculated whether the British psyche was fatalistic when it came to illness: "I wonder if many people feel that they can ignore their health for decades in the expectation that the NHS will be there to bail them out when they get into trouble."
In the 1970s a universal National Health Service was established in Italy which was modelled in part on the NHS. Successive Italian governments poured money into health - for decades Italy spent significantly more on its health service than Britain. Only recently has UK spending caught up and overtaken that of Italy.
It's true that Italians are more likely to smoke than Britons - 23% of adults there compared to 20% here. But until around 2006 Italy had fewer smokers; our levels have simply fallen faster than theirs, meaning adults here are still paying the price of decades of greater cigarette consumption.

Consumption of olive oil is high in Italy
The Mediterranean diet is also likely to be a factor in Italian longevity. Stefania Salmaso, Director, National Centre for Epidemiology and Health Promotion in Rome, told me: "Since the 1960s there has been a big improvement in the Italian diet, with much more fresh fish and a wider variety of foods. Fresh vegetables and fruit are commonly available and we use a lot of olive oil in cooking, and less animal fats than is found in British dishes."
Traditionally, Italians have drunk wine with meals and avoided the sort of binge drinking that is commonplace in Britain, but Dr Salmaso warns that habits are changing for the worse among the young.
Several studies have linked the Mediterranean diet with a reduced risk of heart disease. Only last month a trial in the New England Journal of Medicine involving more than 7,000 people in Spain found that those given either a litre of extra virgin olive oil, or 200g of walnuts, hazelnuts and almonds every week for five years had a significantly reduced risk of stroke and heart disease compared to a third control group who were simply advised to have a low-fat diet.
How do the Italians view their health? Do they celebrate their position as among the longest living nations in the world? Apparently not. "Not a single Italian journalist contacted me about the Lancet study" said Stefania Salmaso in Rome. "People here don't realise how lucky they are. All the focus is on the political crisis. I think that good news gets ignored."

Can we be certain why average life expectancy in Italy is 81.5 years compared to 79.9 in the UK? Is it diet, healthcare, social structure, even climate - and which is the most important? Dr Edmund Jessop, vice-president, UK Faculty of Public Health, told me: "To be honest, nobody knows. Life expectancy looks like a simple number but it's incredibly complicated - with a huge number of factors all playing a part. We can speculate about the causes, but it's impossible to give a single definitive answer." 


Via Mariano Pallottini
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Wine of the Day: Lucchetti Lacrima Di Morro d’Alba 2011

Wine of the Day: Lucchetti Lacrima Di Morro d’Alba 2011 | As You Want Dishes | Scoop.it

Lucchetti Lacrima Di Morro d’Alba 2011
Marches, Italy
$17.95, 88 points, Vintages 310094

Lacrima de Morro d’Alba is from Marche on the Adriatic (not related to the town/region of Alba in Piedmont. This is a very fruity, soft, rounded and pleasant young red with purple-ruby colour and generous aromas of candied plums, red licorice twizzler and some leesy character. It’s medium weight, soft and well balanced with the barest dusting of tannin. The length is good. Chill lightly. 


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Budweiser uses augmented reality for new on-trade FA Cup Final ticket ... - MorningAdvertiser.co.uk

Budweiser uses augmented reality for new on-trade FA Cup Final ticket ... - MorningAdvertiser.co.uk | As You Want Dishes | Scoop.it
MorningAdvertiser.co.uk
Budweiser uses augmented reality for new on-trade FA Cup Final ticket ...
MorningAdvertiser.co.uk
... to the people that make it special, by giving them the chance to experience the incredible buzz of the Final.

Via Pekka Puhakka
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Twitter / AyyeeFerri: No idea why this is what we're ...

No idea why this is what we're having at team dinner before practice....but I'm not complaining  http://t.co/fCh4wCzEcO
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Una cena Marchigiana in versione vegetariana allo Sheraton

Una cena Marchigiana in versione vegetariana allo Sheraton | As You Want Dishes | Scoop.it

Le eccellenze marchigiane sono state le protagoniste del secondo appuntamento dell’anno di Per Tutti i Gusti – Il giro d’Italia a tavola, rassegna enogastronomica coordinata dal sempre sorridente direttore di collane enogastronomiche Carlo Vischi.
Al Ristorante Il Canneto, allo Sheraton Milan Malpensa Hotel, 2 sere fa ho assaggiato piatti che richiamavano la tradizione delle Marche, ovviamente in chiave vegetariana, anche perché a quanto pare in questa cucina regionale la carne regna sovrana (marchigiani, confermate?).
Lo chef executive Enrico Fiorentini de Il Canneto ha accolto nella propria cucina, prima per uno show cooking poi per la cena, gli chef Lucio Pompili del ristorante Symposium (Cartoceto); Stefano Ciotti dei Laghi di Urbino; Michele Biagiola di Le Case (Macerata) e il neostellato Errico Recanati di Andreina (Loreto).
La mia versione veg della cena comprendeva:
- antipasto di erbette con castagne;
- risotto all’arancio con farina di olio: non sono una fan degli agrumi in cucina, ma questo piatto non era stucchevole, anzi, e la farina di olio è una polvere impalpabile gustosissima;
- spaghetti alla carbonara vegetariana: questo piatto è fisso nel menù dello Sheraton, è vegano, e la crema gialla dell’uovo è qui sostituita da una crema di peperoni gialli;
- verdure grigliate;
- mela cotta di Camerino con frittella di castagne e uvetta.
Buoni i vini, che potete vedere elencati nella foto di seguito; ho apprezzato molto il Vino cotto stravecchio Occhio di Gallo dell’Azienda Agricola Tibero. È una bevanda tipica marchigiana che non avevo mai sentito e che mi ricorda i ‘sughi’ emiliani, che si producono a partire dalla stessa base di mosto.
Il costo della cena era di 55€ bevande incluse; il menù della serata sarà presente nella carta de Il Canneto fino al 24 marzo, quando una nuova regione diventerà protagonista dell’iniziativa.


Via Mariano Pallottini
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Blueberry Oatmeal Crumb Bars

Blueberry Oatmeal Crumb Bars | As You Want Dishes | Scoop.it
Blueberry bars and California wine country. The two will forever be joined in my mind. I cannot think of one without the other. Then I think of all the other memories from this one particular trip ...

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Le Marche Wines with Gambero Rosso-Tre Bicchieri in NewYork

Le Marche Wines with Gambero Rosso-Tre Bicchieri in NewYork | As You Want Dishes | Scoop.it

On February 15th, I had the pleasure of attending the Gambero Rosso Tre Bicchieri tasting in new York City. It had been a few years since I attended this event and I was incredibly impressed by the venue and the organization. Hundreds of wineries were represented, and like my previous Tasting Report on Slow Wine-VinItaly, I attempted to spend the most time at wineries that were represented by owners or winemakers. This was not the case as frequently as it was with Slow Wine. However, when the owner was present, I was able to spend an extended amount of time speaking with them. 

Gambero Rosso appears to be more of a "hit and run" tasting than the aptly named "Slow Wine". Tasters dart from table to table in an attempt not to miss "the next great wine" yet, in doing so, miss the gems hiding in plain sight. I'll explain more about this below, but the "sheeple" mentality was alive and well last week and I used it greatly to my advantage.
As with the Slow Wine article, given the size of the taste received and the fact that the wines were largely tasted without food, I will provide a range of scores below. Unless otherwise noted, all wines received the "Tre Bicchieri" designation. There were some producers offering additional wines.

Umani Ronchi
My first stop was at the perennial producer from Le Marche, Umani Ronchi. Years ago, a good friend of mine turned me onto their "Super Marche" blend, "Pelago" and I have been a fan of theirs ever since. They were pouring their Tre Bicchieri white wine and were represented by the youthful, energetic family member, Michele Bernetti. He seemed humbled when I mentioned Pelago, and was very proud to point out that their white was named White Wine of the Year, by Gambero Rosso.

2009 Conero Riserva, Cumaro: This is a 100% Montepulciano from Le Marche which ages 12 months in barrique and an additional 8 months in bottle before release. It now bears the DOCG designation. This wine is very well done with rich berry flavors and aromas. Very polished with a long finish. Due Bicchieri. 88-90 points.2010 Verdicchio dei Castelli di Jesi Vecchie Vigne: This is also designated Classico Superiore, and the Vecchie Vigne refers to "Old Vines". This white is crafted in stainless steel with natural, native yeasts. The nose blew me away. Crushed white stone fruit and exotic tropical notes abound. I can see why Gambero Rosso noted it as the white wine of the year. It's amazing to smell. The flavors follow the nose with intensity and balance. Crisp, refreshing and delicious. Among the best whites from Italy I've ever had. 92-95 points.

Tolaini

2009 Picconero: 92-95 points. 2009 Valdisanti: 90-93 points.

Poggio di Sotto

2007 Poggio di Sotto Brunello: 92-94 points.

Massolino:

2006 Barolo Vigna Rionda Riserva: 94-97 points.

Badia a Coltibuono

2009 Chianti Classico Cultus Boni: 87-89 points

Poliziano

2009 Vino Nobile di Montepulciano: 91-94 points.

Tabarrini

2008 Sagrantino Campo alla Cerqua: 93-95 Points2009 Montefalco Rosso: 92-94 points.

Brancaia

2009 Chianti Classico Riserva: 87-89 points. 2008 Il Blu: 83-85 points.2009 Ilatraia: 90-92 points.

Boscarelli:

2008 Vino Nobile Nocio dei Boscarelli: 89-91 points.

Pieropan:

2010 Soave Classico La Rocca: 91-93 points

Tenuta dell'Ornellaia:

2009 Masseto: 96-98 points.2009 Ornellaia: 92-94 points.

Tenute Rubino

2010 Visellio: 92-94 points.

Marchesi di Barolo

2008 Barolo Sarmassa: 96-98 points

Tenuta San Guido

2009 Sassicaia: 95-98 points.

Tenuta Sette Ponti

2009 Oreno: 94-96 points.

Casanova di Neri

2006 Brunello di Montalcino Cerretalto: 100 points!

Antonelli

2008 Sagrantino: 91-93 points.

La Togata

2007 Brunello di Montalcino: 91-93 points.

Massimino Venturini

2007 Amarone Classico Campo Masua: 91-93 points.

Marchesi Antinori

2009 Tignanello: 94-96 points.2006 Pian delle Vigne Brunello di Montalcino: 90-92 points.

Elvio Cogno

2006 Vigna Elena Barolo Riserva: 84 points

Tenuta dell'Arbiola

2009 Barbera d'Asti Nizza "Romilda": 90-92 points.

Colpetrone

2007 Sagrantino: 92-94 points.

Canalicchio di Sopra

2007 Brunello di Montalcino: 92-94 points

Fontodi

2009 Flaccianello: 94-98 points.2009 Chianti Classico Riserva Vigna del Sorbo:91-94 points.

Falesco

2010 Montiano: 93-96 points.

Librandi

2010 Gravello: 90-93 points.

Tenimenti Luigi d'Alessandro

2009 Il Bosco Syrah - Cortona: 92-94 points.

 

 


Via Mariano Pallottini
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How 'Crunch Time' Between School And Sleep Shapes Kids' Health : NPR

How 'Crunch Time' Between School And Sleep Shapes Kids' Health : NPR | As You Want Dishes | Scoop.it
A new poll explores how crucial everyday decisions are made in American households about food and exercise. Many parents say that their families don't always have time to eat the healthiest meal or exercise.

Via Cathryn Wellner
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Boost Your Immune System Deliciously With Kale

Boost Your Immune System Deliciously With Kale | As You Want Dishes | Scoop.it
Kale is one of the healthiest vegetables on earth. We know, we know -- you are probably saying, "But guys, aren't ALL vegetables healthy?
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16 wines, 16 minutes: Gambero Rosso's 2013 Tre Bicchieri tasting

16 wines, 16 minutes:  Gambero Rosso's 2013 Tre Bicchieri tasting | As You Want Dishes | Scoop.it

Last Tuesday was just one of them days. I arrived at the Union Station about 11:45 a.m. for Gambero Rosso's 2013 Tre Bicchieri tasting and found myself the first in line. Long story short, I realized it didn't start until 2 p.m. which limited my available time frame. I became determined. That is how I ended up trying 16 wines in 16 minutes.

That's power tasting. Obviously I couldn't take notes but having worked in a Italian restaurant that boasted over 650 wines in two and a half years - all my memories of tasting Italian wines came right back to me.

MARCHE

Gioacchino Garofoli Verdicchio dei Castelli di Jesi Classico Superiore Podium 2010 - Garofoli is the oldest winery in Marche and one I have never tried. I adore Verdicchio and it hails so deservingly here in this region. Fresh fruit flavors with an elegant body content, this racy wine is the perfect answer to any season of the year. This wine can evolve and would make a great addition to any list regardless of its menu.Velenosi Rosso Piceno Superiore Roggio del Filare 2008 - I was Italian in my past life, but Sangiovese is not my preferred poison. However, when you blend it in a bottle with Montepulciano, it's as if I am reunited with an old friend. I'm talking black berries - all of them, introducing themselves one at a time as the wine lingers on my tongue. I love the wines of Rosso Piceno because they have the ability of being rustic and playful at the same time.

EMILIA ROMAGNA

Cleto Chiarli Lambrusco di Sorbara del Fondatore 2011

PIEMONTE

Massolino Barolo Vigna Rionda Riserva 2006

TOSCANA

Tenuta dell'Ornellaia Masseto 2009

VENETO

Villa Sandi Valdobbiadene Superiore di Cartizze Vigna La Rivetta 2011

LOMBARDIA

Nino Negri Valtellina Sfursat 5 Stelle 2009

SARDEGNA

Agricola Punica Barrua 2009

LIGURIA

Cantine Lunae Bosoni Colli di Luni Vermentino Etichetta Nera 2011

SICILIA

Planeta Chardonnay 2010

ALTO ADIGE

Cantina Produttori Colterenzio Sauvignon Prail Praedium 2011Cantina Tramin Gewürztraminer Nussbaumer 2011

CALABRIA

Librandi Magno Megonio 2010


There you have it. My 16 wines in 16 minutes.


Via Mariano Pallottini
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Cinnamon Pecan Sticky Buns for #TwelveLoaves

Cinnamon Pecan Sticky Buns for #TwelveLoaves | As You Want Dishes | Scoop.it
Did someone say cinnamon? Oh yea, that was me last week. I shared a recipe for cinnamon chip scones and went on about the spice. Nothing has changed since then, obviously. It seems my craving kicke...

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#barbera3

#barbera3 | As You Want Dishes | Scoop.it
Vittorio, Luigi e Niccolò hanno speso se stessi per organizzare questa piccola degustazione di Barbera e si percepiva chiaramente. Molta passione, molto interesse, scelte nette e la voglia di racco...

Via Robji
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Le Marche nel Piatto: Ciabelline Dolci

Le Marche nel Piatto: Ciabelline Dolci | As You Want Dishes | Scoop.it

Anche queste ciambelline hanno sempre la stessa origine, il ricettario di Nonna Misa.
Mia nonna era un tipo pratico e spesso le sue creazioni culinarie la rispecchiano: semplici ma buone!
Questa ricetta è molto facile anche nella lista degli ingredienti.
Si utilizza come misura un contenitore a scelta: una tazza, un bicchiere.....che viene riempito con gli ingredienti. Poi Farina quanto basta per fare un impasto morbido e semi di anice a piacere. Fatto!!!
In questa essenzialità si ritrova il saper fare, il buon senso proprio delle persone di qualche tempo fa; di chi le cose le sperimentava e le migliorava facendo.

Per noi è una ricetta bellissima perchè vede convivere in perfetto equilibrio il Verdicchio di Matelica e l'Olio, i prodotti della mia famiglia.....ma questa è un'altra storia! Passiamo alla ricetta.

Ecco gli ingredienti:

Una tazza di Olio Extra Vergine Del CarmineUna tazza di Verdicchio di Matelica Borgo Paglianetto "Petrara"Una tazza di ZuccheroFarina q.b.Semi di Anice

Preparazione

fare una fontana con la farina ed aggiungere zucchero, semi di anice, Verdicchio ed infine l'Olio

confezionare le ciambelline

infornarle a 160° per 15 minuti. Dopo circa 10 minuti, girare le ciambelline
Ed ecco pronte le Ciambelline all'Anice! Sono adatte per dolci merende ma anche per accompagnare un vino dolce


Via Mariano Pallottini
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Rabbit Ragu For Pasta

Rabbit Ragu For Pasta | As You Want Dishes | Scoop.it

[...] Slow Cooker Rabbit Ragu For Pasta
Yield: Serves 6Prep Time: 20 minsCook Time: 4 - 5 hrs
Ingredients:

1 (3-pound) Rabbit, Cut Into 4 PiecesFine Sea Salt & Black Pepper1/4 Cup Olive Oil1/4 Cup Diced Pancetta or Bacon1 Large Onion, Finely Chopped1 Carrot, Finely Chopped1 Celery Rib, Finely Chopped4 Garlic Cloves, Finely Chopped1 Teaspoon Dried Oregano1 Cup Dry White Wine1 (28-ounce) Can Diced/Chopped Tomatoes (preferably San Marzano)3 Tablespoons Tomato Paste1 Cup Water1/3 Cup Chopped Fresh Parsley1/4 Cup Chopped Fresh Basil1 Pound Pasta of ChoiceTo Serve:Grated Pecorino Cheese

Directions:
Pat rabbit dry and sprinkle with salt and pepper.
Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch.
Transfer rabbit to your slow cooker, reserving fat in skillet.
Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes.
Stir in tomatoes, tomato paste, and water, and bring to a boil.
Stir in the parsley and basil, then pour the tomato mixture over the rabbit pieces.
Turn the slow cooker on low for 4 to 5 hours.
Transfer rabbit pieces to plate, and when cool enough to handle, remove meat from bones, discarding bones and gristle, and shred the meat.
Return meat along with any juices to sauce to the slow cooker, taste, and adjust salt and pepper as needed.
If this sauce hasn't thickened, turn on high for 30 minutes and cook without the lid.
Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente.
Drain in a colander, and return pasta to pot.
Add half the sauce to the pot, and stir well to mix.
Serve in individual bowls, with a scoop of additional sauce on top.
Pass the cheese at the table.

[read more...]


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Girelle di brioche al cioccolato e marmellata di arance

Girelle di brioche al cioccolato e marmellata di arance | As You Want Dishes | Scoop.it

[...]

INGREDIENTI

Lievitino100 gr di farina manitoba100 gr di acqua3 gr di lievito di birra disidratato1 cucchiaio di zuccheroImpasto finale250 gr di farina '00100 gr di farina integrale1 uovo bio (io delle galline dei miei suoceri)4 cucchiai di zucchero100 gr di acqua100 gr di margarina 100% Vallè (nella ricetta originale 100 gr di burro)polvere di vaniglia bio

Farcitura

marmellata di arance bio qb (io poco più di mezzo vasetto)gocce di cioccolato qb (io 100 gr)zucchero a velo


PREPARAZIONE
Preparare il lievitino mescolando la farina, l'acqua, lo zucchero e il lievito. Riposare 40 minuti.
Riprendere il lievitino ed unirvi tutti gli ingredienti lasciando la margarina morbida per ultimo.
Passare l'impasto sul piano di lavoro e aiutandosi con una manciata ulteriore di farina '00 lavorare energicamente per un decina di minuti. Far lievitare ancora un paio di ore.
Dopodichè prendere l'impasto e stenderlo a rettangolo (piùo meno) e ad uno spessore di 1/2 cm (anche qui più o meno). Stendere sopra la marmellata e ancora sopra di essa le gocce di cioccolato.
Arrotolare dal lato più lungo. Tagliare a fette (creando così le vostre girelline) e posizionarle su una teglia rivestita con carta forno. Far lievitare fino al raddoppio (io circa 1 ora e mezza).
Spennellare la superficie con latte e miele ben sciolto e infornare a 180° per 20-25 minuti.
A ppena sfornate cospargerle generosamente di zucchero a velo.


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Photo by petermckee • Instagram

Tonight's dinner! #steak #madtullis #greenstuff
petermckee's photo on Instagram (Tonight's dinner!  #steak #madtullis #greenstuff http://t.co/cCYBz3tU0P)
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Minestra di riso e cicoria - Chicory and Rice Soup

Minestra di riso e cicoria - Chicory and Rice Soup | As You Want Dishes | Scoop.it

Chicory (cicoria in Italian) is one of my very favorite greens. It brings back memories of Angelina for whomcicoria and escarole were almost daily staples. Maybe that’s why she lived well into her 90s… A great weeknight dinner option, the recipe for this soup is very fast, very simple and very healthy. (If you omit the cheese at the end, it’s entirely vegan.)

Ingredients

Serves 4-6 people

2 heads of chicory2-3 cloves of garlic, peeled and slightly crushedOlive oil, preferably of the dark green ‘fruity’ kind200g (7 oz) of riceSalt and pepperGrated pecorino romano cheese for topping (optional)

Directions

You trim and cut up the chicory (or just the green parts–see Notes below) into smallish pieces, throw it into some well salted boiling water and cook for about 5 minutes or so.

You then transfer the chicory (use a slotted spoon, as you’ll need the “broth” for later) into a pan in which you will have sautéed the garlic in olive oil. Let the chicory insaporire—absorb the flavors of the seasoned oil—for a minute or two, then add a few ladlefuls of the chicory ‘broth’ until you have the quantity of soup you like.

Add rice and allow to simmer until the rice and chicory are tender. (If you have some cooked rice on hand, just add it at the very end, as when I made this soup, using some leftover white rice from a Chinese restaurant).

Serve in deep soup plates and top with pecorino cheese, freshly ground pepper and un filo d’olio–a drizzle of olive oil.

Notes


Via Mariano Pallottini
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Recette du gari, le gingembre vinaigré pour sushi

Recette du gari, le gingembre vinaigré pour sushi | As You Want Dishes | Scoop.it
Le gari, gingembre vinaigré pour sushi, est très facile à faire. Pour éviter les additifs douteux des versions industrielles, suivez la recette !

Via Elisabeth Paul-Takeuchi
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Aglio, olio e peperoncino - Pasta with Garlic, Oil and Hot Pepper

Aglio, olio e peperoncino - Pasta with Garlic, Oil and Hot Pepper | As You Want Dishes | Scoop.it

Super simple pasta that I call the “mother of all pasta dishes” since its garlic and oil base forms the foundation for countless other pasta sauces. It’s also the quintessential impromptu spaghettata. I’m sure all the Italians and Italo-Americans out there have grown up with this pasta, but I have always been surprised at how many non-Italians have never had it, or even heard of it.

The essential recipe is as follows:

Ingredients

For 4-6 servings (400g/14 oz) of pasta:3-4 garlic cloves, peeled and slightly crushed2-3 whole peperoncini (dried hot red peppers)Enough olive oil to cover the bottom of your skilletA few sprigs of fresh parsley, finely choppedSalt to taste

Directions
Put water on to boil for the pasta.

While the water is coming to a boil, sauté the garlic in the olive oil, along with the peperoncino, on low heat until the garlic is lightly golden brown, then turn off the heat. (Do not let the garlic burn, or it will turn bitter.) Add some chopped parsley at end (some people omit the parsley but I like the subtle flavor and color it adds).

When the water comes to a vigorous boil, salt very well and add your pasta—either spaghetti or linguine—and cook till al dente.

Drain and pour into a warmed bowl, then pour the oil and garlic mixture on top. Mix thorough, taste for seasoning and add more salt if needed, then serve and eat immediately. (You can add a few bits of chopped parsley on top for color.) In the alternative, you can add the pasta directly into the skillet where you’ve sautéed the garlic and hot pepper.


Via Mariano Pallottini
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Appassionata's curator insight, March 1, 2013 7:34 AM

So simple and one of my favourite dishes!

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Focaccia bread makes for a hot, crunchy vegan snack - StateHornet.com

Focaccia bread makes for a hot, crunchy vegan snack - StateHornet.com | As You Want Dishes | Scoop.it
Focaccia bread makes for a hot, crunchy vegan snack
StateHornet.com
This simplicity may be why the bread has survived history for so long.
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Grilled Salted Cod - Baccala alla Griglia

Grilled Salted Cod - Baccala alla Griglia | As You Want Dishes | Scoop.it

[...] For centuries, cod was caught, cleaned, and dried primarily in Scandinavia before distribution across Europe. If the cod is salted and then air-dried, it’s called salted cod, baccala in Italy. If the cod is hung and air-dried, it is called stock fish, stoccafisso in Italy. (In Italy, all stoccafisso is cod but that’s not necessarily the case elsewhere.) Before either form of cod can be prepared, each must be re-hydrated and, if necessary, rinsed free of salt. To do so, place the cod in a flat baking dish, deep enough to hold enough water to completely submerge the entire fish. Keep the cod in the water for at least 12 hours but no more than 2 days. Replace the water 3 timesdaily. You can speed up the process a bit by letting a slow, steady stream of water flow into the dish but not on to the cod or you might damage the fillet. You’ll know the fish is ready by the way it looks, feels, and smells.

 

Once the cod is ready, remove it from the water and place it on (paper) towels while you make the marinade. You do not want to allow the cod to completely dry out but do remove the surface moisture. In a small mixing bowl, add about 1/3 cup Panko bread crumbs; 3 tbsp chopped fresh parsley; 1 tbsp chopped fresh rosemary; 1 or 2 cloves of garlic (grated or diced); 1/2 cup extra virgin olive oil; and pepper to taste. (Salt should not be needed and ingredient amounts may vary depending upon the size of the fillet.) Return the cod to the now-dry baking dish and cover with the marinade, coating it evenly on all sides. This is not a “true” breading, so, there’s no need to completely cover the fish. Use plastic wrap to cover the dish and set aside for a couple of hours. It may be necessary to refrigerate the cod, depending upon your kitchen’s temperature.Pre-heat the grill when you’re ready to cook your cod. Clean the grilling basket and oil it liberally just prior to placing the cod in its center. Once secured, lay the basket on the grill and sprinkle a bit of olive oil over the fillet’s top side and close the grill’s lid. Lower the heat to med-high. Depending upon your grill’s temperature, how the basket rests on the grill plates, and the thickness of the fillet(s), baccala will take from 8 to 11 minutes per side. Be sure to check it midway through the cooking of each side and be prepared to adjust cooking times, as required. Once you’ve flipped the basket over, sprinkle the fish’s “new” top side with the juice of a half-lemon. Continue grilling until done.

When cooked properly, cod will easily flake. Keep this is mind as you carefully remove the cod from the grilling basket. Place on a serving platter and serve immediately with lemon wedges

Notes

 


Via Mariano Pallottini
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ShaluSharma's comment, February 27, 2013 2:36 PM
Sounds interesting. I would love to try this.
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Linguine al vino rosso (Linguini with Red Wine Sauce)

Linguine al vino rosso (Linguini with Red Wine Sauce) | As You Want Dishes | Scoop.it

Ingredients
Serves 4-6 people

400g (14 oz) linguini or other long pasta2-3 garlic cloves, slightly crushed and peeledOlive oil500 ml (2 cups) of a full-bodied red wine (see Notes)Salt and pepperA handful of pitted black olives, perferably Gaeta or nicoise (optional)A few sprigs of parsley, finely chopped (optional)

Directions
Put the pasta on the boil, cook in well salted water until al dente.

While the water is coming to a boil, sauté the garlic cloves in olive oil in a large skillet. When the garlic cloves are just beginning to brown, remove them. Then add the red wine. Let the wine reduce until it is quite syrupy. Just before the wine is fully reduced, add the olives if using.

When the pasta is done, drain it (but not too thoroughly) and add it to the skillet with the wine reduction. Mix the pasta and wine reduction well, and let the pasta absorb the wine almost entirely. The pasta should remain quite moist, so it ‘slithers’ around.

Serve the pasta immediately, if you like with a sprinkling of parsley on top for color (although I actually like the darkness of the dish without it).

Notes


Via Mariano Pallottini
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Ricetta tipica delle Marche: la Stracciatella alla Marchigiana

Ricetta tipica delle Marche: la Stracciatella alla Marchigiana | As You Want Dishes | Scoop.it

[...] Vi vorrei parlare delle origini della nostra stracciatella che inizialmente era costituita solo da tuorli d'uovo battuti e brodo e che è stata sempre considerata l'immancabile piatto d'ingresso dei primi ai pranzi di nozze: quelli dei nobile che dei "bifolchi". E che in realtà serviva per allargare lo stomaco, a scaldarlo, e a predisporre il palato alle abbuffate che ne seguivano.[...]

Ingredienti

Brodo di carne3 uovagr. 150 di parmigiano grattugiatogr. 50 di pane grattugiatoun pizzico di noce moscatascorza di limone sale e pepe

In una terrina versiamo le uova sgusciate, aggiungiamo sale e pepe e iniziamo a sbatterle con una forchetta quindi incorporiamo parte del parmigiano grattugiato e il pangrattato mescolando fino ad ottenere un composto ben legato e non dimentichiamoci di aggiungere un pizzico di noce moscata e di scorza di limone grattugiata.
Ora portiamo a bollore il nostro brodo, possibilmente di carne, ma anche di verdure e versiamo il nostro impasto: una cucchiaiata alla volta.
Lasciamo bollire per un paio di minuti a fuoco dolcissimo
Non ci resta che versare la nostra stracciatella nelle fondine e, a piacere, aggiungere una spolverizzata di parmigiano grattugiato. Buon appetito



Via Mariano Pallottini
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Pasta of the Last Minute: Linguini Fini with Sardines & Pickled Cherry Peppers

Pasta of the Last Minute: Linguini Fini with Sardines & Pickled Cherry Peppers | As You Want Dishes | Scoop.it

Linguine Fini with Sardines & Pickled Cherry Peppers Recipe

Ingredients

1 lb linguine fini (cappellini, spaghetti, linguine, or trenette may be used)1/2 cup + 2 tbsp extra virgin olive oil, divided1 pkg. {3.75 oz (105 g)} of skinless & boneless sardines, drained & roughly chopped5 cloves of garlic, diced or grated – divided4 pickled cherry peppers, cored, seeded, and roughly chopped1/2 cup Panko bread crumbs3 tbsp fresh parsley, choppedsalt & pepperreserved pasta water

Directions

Make the bread crumb topping:
In a small mixing bowl, combine 1 diced/grated garlic clove, bread crumbs, and 2 tbsp of olive oil. Season lightly with salt & pepper. Mix thoroughly.
In a small frying pan over med-high heat, lightly toast the bread crumb mixture. Do not allow to get too dark or it will ruin the dish. Remove from heat and set aside.
Bring a large pot of heavily salted water to boil. Add the pasta and stir.
In a large frying pan over med heat, add the remaining olive oil. Once hot, add remaining garlic and sauté for 1 minute.
Add the pickled peppers to the pan and continue sautéing for another minute before adding the sardines. Continue sautéing until the pasta has cooked 2 minutes less than the package’s cooking instructions indicate for al dente. If you’ve timed everything correctly, you should sauté the sardines for no more than 5 minutes before the pasta is ready.
Drain the pasta, reserving 1 cup of the pasta water.
Add pasta to the pan containing the sardines and peppers. Gently toss to evenly coat the pasta. If too dry, add enough pasta water to create a sauce. Continue to sauté until the pasta is al dente, 1 to 2 minutes more.
Remove from heat, add 2/3 of the bread crumb mixture, and toss.
Place on a serving platter and garnish with remaining 1/3 of the bread crumb mixture.
Serve immediately.


Via Mariano Pallottini
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jasmin's comment, February 21, 2013 6:40 AM
Very nice recipe. I like to share you http://www.vaango.in/ for easy breakfast recipes.