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TERRINA FORMAGGI E ZUCCHINE

quick post on a Tuesday a busy! The last day of the carnival is a feast in a kindergarten, especially if you plan to form a parade in the neighborhood! How much happiness (especially among the spectators ... parents and grandparents for the most part!), How much attention and excitement ... a lot of color and then confetti and streamers, music, frappe, castanets, horns ... A procession of children made sweet because. Wide-eyed to see the world clearly for once shrouded in confusion, a confusion, however, because special organized and guided by adults ... how nice (and hard work!) return children ... every now and then!

cheese and zucchini terrine

For a bowl of four to six servings you need: 2 zucchini, 210 g feta cheese, 160 g of fresh goat cheese, 100 ml of cream, 4 sheets of gelatin, fresh thyme leaves, oil evo, salt and allspice (or mixed ground pepper), tomatoes, red and sweet taste

Peel and cut into strips about 4 mm high zucchini, then grill the eggplant, salt lightly and keep aside.

Work in the feta with goat cheese cream, then add salt, allspice and thyme leaves well washed and dried.

Soften gelatin in cold water, then squeeze and melt into the cream over low heat, add all the composto di formaggi e amalgamate con cura.
Foderate uno stampo a cupola (da zuccotto) con pellicola alimentare, quindi foderate con le zucchine creando il disegno che preferite (strisce, croci o quant'altro), versate poi metà del composto di formaggi, adagiatevi sopra altre fette di zucchine e completate fino a riempimento con l'altra metà del composto. Livellate con una spatola, coprite con altra pellicola e ponete in frigorifero a solidificare per almeno tre ore.

Al momento di servire, sformate la terrina capovolgendo lo stampo ed eliminando la pellicola, quindi decoratelo con una macedonia di pomodori dolci tagliati a cubettini e conditi con olio evo, sale e foglioline thyme.

This dish is very fragrant and pleasant, has a delicate flavor but surprisingly full, it's ideal for a lunch table as a buffet in the evening ...

What was the theme of the carnival today? A tribute to the unification of Italy, the children were dressed in a closed green, red and white and wore magliettone which had drawn on the boots national, in turn, then painted with the colors of the flag ...

What better inspiration then make this dish?!

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CIMABELLINE RICOTTA E PISTACCHI

I love the classic cuisine, but I prefer the crater. I like to experiment, combining the flavors and discover new alchemy of the whole. I'm curious about a dish the very possibility of change that have components, but I also always take care of its appearance and primarily concentrate on the game I love stocks.

I think taste a dish involving the senses in their entirety and that the sublimation of the whole match the real success of a dish. If it's good but not good enough for me, if it tastes good but it slips down without persistence in the mouth, giving the time of the discovery of taste, has no value.

I think that the kitchen is a laboratory where art coexist and science, creativity and knowledge of the subjects.

The combinations are endless, so the flavors that you can create, play, countless. However I do not think that the kitchen is really "mess", I prefer to call it an experiment, sometimes accidentally successful but more often the result of skill.

dedicate whole days to my "laboratosio of taste", a place to which only I have access even though it is open to the dining room! What for others is simply the kitchen is a whole world for me and I find smells, colors, fragrances, inspiration and inconsistent images of something I have not yet realized. It 's the place of my stills, smoke, vapor, flame always on. There are heat and cold comfort, but also fatigue, trivia, notes, books, knives, which in turn is my passion, the key ... and there is a large window that opens to the world. Lets in a bright light in the morning and the blue or the gray of the sky.

It 's my special place. My magic.

Donuts ricotta and pistachios

For six donuts need: 200 g ricotta, 100 g of fructose (or sugar), 1 whole egg and 1 egg, 1 heaping tablespoon of cornstarch, 2 heaping tablespoons of flour, 1 teaspoon of vanilla extract 1 lemon chopped pistachios taste

In a bowl the ricotta cheese with sugar until smooth and creamy, then add the vanilla and grated lemon peel. Mix well. Together the egg, egg yolk, starch and flour to mix with a whisk.

Butter six donut molds (I used the beautiful and practical silicone molds of the Peacocks) and pour in the chopped pistachios, and then fill with the mixture. Beat the molds on a plan to level out the form.

Bake in preheated oven at 180 degrees for 25 minutes. Then the oven and let cool.

Remove the buns from the molds, place them upside down on a serving dish, then sprinkle with icing sugar and decorate the dish to your liking. I used chopped pistachios and other lemon zest (it's very choreographed!).

Delicious!