Tag: stick

rich dish, I stick it! – Italian Cuisine

rich dish, I stick it!

It is a recipe that comes from the rural tradition so as not to waste food and, as often happens, it has become a delicious dish

The timbale it is a very rich dish, of the Neapolitan and Sicilian tradition, cooked in a particular mold from which it takes its name, e stuffed with meat, fish or vegetables. Usually it is wrapped in a pastry and can be prepared with rice or pasta. Our recipe calls for the use of macaroni, a short pasta with a tubular shape and empty inside, suitable to better "trap" the sauce.

Step by step

The timbale recipe is quite laborious, because it involves more processing. First things first the dough which will then contain everything else. Then the pasta sauce, in which tomato, sausage, ham, bacon and minced meat are mixed together. To this sauce are added some fried meatballs, in addition to a stuffed prepared with chicken livers, mushrooms, fior di latte and peas. The whole is placed in the mold covered with pastry and baked in the oven.

The macaroni timbale recipe


For the pasta: 600 g flour, 150 g butter, 3 eggs, salt.

For the sauce: 200 g minced meat, 50 g diced bacon, 1/2 glass of white wine, 50 g butter, 75 g chopped ham, 200 g crumbled sausages, 1/2 cup of tomato paste, milk, salt , pepper, chopped aromatic herbs.

For the meatballs: 300 g minced meat, 1 egg, 100 g grated bread, 100 g grated Parmigiano Reggiano, salt, pepper, parsley, extra virgin olive oil.

For the filling: restricted meat broth, 50 g chopped pancetta, 250 g fiordilatte mozzarella, 75 g minced raw ham, 150 g grated parmesan, 3 chopped chicken livers, 200 g peas, 50 g dry mushrooms, 2 hard-boiled eggs, 500 g macaroni, onion, white wine.


First prepare the pasta and let it rest. Then think about the sauce: melt the butter in a pan and then add the minced meat, pancetta, ham, sausage, tomato and white wine. When the latter has evaporated, add the milk, salt and pepper and cook for about 20 minutes.
In the meantime, prepare the meatballs: mix all the ingredients in a large bowl except the oil and the breadcrumbs, form small meatballs, pass them in the breadcrumbs and then fry them in plenty of extra virgin olive oil. Then leave them aside.
Now put the broth in a saucepan and let it reduce by half. In a frying pan fry the chicken livers, while in another fry the chopped onion, pancetta and then add the peas and white wine. Cover and cook until the peas are soft.
Put the dried mushrooms to soak for 15 minutes, then squeeze them, slice them and keep their water. Cook the mushrooms in a little oil in a saucepan. Meanwhile, boil the eggs.
Add the meatballs, the filtered liquid of the mushrooms, the peas and the chicken livers to the sauce pan. Stretch with broth if it was too thick.
Now cover with a portion of the dough that you had prepared a mold 22 cm wide and 15 high. Cook the macaroni in a saucepan and drain it al dente.
At this point prepare the timbale: pour a part of the macaroni into the mold, add the filling and the sauce, add the sliced ​​mozzarella, the Parmesan, again the macaroni, the sauce and the filling and equalize. Close with the remaining sheet well stretched and tightly closed at the edges and place in a hot oven at 200 ° for about 20 minutes, until you see the dough turn golden. Turn out on a serving plate ten minutes after removing the timbale from the oven.

rich dish, I stick to it! How to prepare it – Italian Cuisine

rich dish, I stick to it! How to prepare it

Tasty and substantial, is a recipe based fontina, cream and ham, perfect to enjoy in the mountains, maybe after a morning of skiing

When you want a first course of rich, tasty and so substantial pasta to become a single dish, then the Val d'Aosta pasta it can be the recipe for you. It is suitable for everyone except those who do not like cheese, because the main ingredient of this recipe is the main cheese of Valle d'Aosta, the fontina.

A cheese that changes according to the season

Fontina is a cheese Dop which is done only with milk coming from the Valle d'Aosta herds that feed on the summer pastures on high ground and in winter instead they eat the hay harvested at the bottom of the valley. For a fontina form, 100 liters of fresh milk are used. The taste of this cheese can be sweeter or tastier depending on the seasoning. Normally the forms are left to dry for 80 days on large wooden planks: at that point the "eyes", ie the holes in the pasta of the fontina, will be very evident, evidence of the success of the cheese.

The recipe of pasta alla valdostana

Ingredients for 4 people

350 g pasta, 200 g diced ham, 200 g fontina, 100 g Parmigiano Reggiano, 200 g fresh cream, salt, parsley, a knob of butter.


First of all, put the knob of butter and the cubes of ham in a pan. Let them brown and then add the fontina cut into strips and the cream. Meanwhile, put a pot on the stove with water, boil it, add salt and then add the pasta. Once cooked, drain it and pour it into the pan with the ham and fontina. Sauté a minute on the heat, then turn off, add salt, sprinkle with Parmesan, add the parsley and serve.

In the tutorial, discover some tips for an even tastier result!

Toddler lunch

Kitty will eat perhaps a third of this

I have recently noticed an unusually high number of women confiding in me that their toddler hardly eats anything. “He’s only eaten two of those Organix carrot stick thingies today,” said one on Twitter. “And I bet he won’t eat anything else for the rest of the day.” Others fret about fruit and vegetables. “How,” they whisper, “do you get Kitty to eat vegetables?”

Answer: I DON’T. I read, earlier this year, a book that changed my attitude towards Kitty’s diet and therefore my whole life, as I was so neurotic and anxious about what she ate. The book was called My Child Won’t Eat! by a Spanish nutritionist called Carlos Gonzalez and it is the most brilliant book on childcare I have ever read. And as you can imagine, I’ve read a lot.

He basically says this:

1 It doesn’t matter how much your child eats. Your child is not small and spindly because it doesn’t eat, it doesn’t eat because it is a small and spindly child. You cannot, he says, turn a chihuahua into an Alsatian by making it eat a lot.

2 Your child will naturally, as long as he is given a range of food to choose from, balance his own diet. It might seem like the child eats no fruit or veg, but even a little lick of broccoli here, a nibbled end of carrot there, a tiny bit of apple somewhere else, will fulfill his nutritional needs. The important thing is that fruit and veg are offered, not that they are always finished.

Small children, says Gonzalez, have tiny tummies so they go for very calorific, high energy foods – cake, sweeties, chips, toast, crisps etc; fruit and veg are all very well but they are mostly water and fibre, useless is large quantities to the small stomach.

Children in deprived areas, (like in the Third World), will become malnourished faster than adults because they cannot physically fit enough of the sort of food that is available (vegetation, berries) in their tummies in order to draw out the relevant nutrients and calories.

3 You are very unlikely to be able to cajole, bribe or force your child to eat more than it wants to, to the extent that you will alter the child’s food intake in any significant way.

So, he says, don’t bother. You will only upset yourself and the child.

Put the food in front of the child, let the child/children get on with it for a reasonable amount of time and say nothing about uneaten food. Never try to get more food in than they want. No “here comes the airplane” or “you have to eat this or no pudding” or anything.

“Hurrah!” I screamed, after finishing the book. I threw it over my shoulder, rubbed my hands together and vowed from that day forth not to give a shit about how much Kitty eats.

She gets food, three times a day, with snacks. She gets carbohydrate and fruit and vegetables. But I do not care – DO NOT CARE – how much she eats. I cannot begin to tell you what a release it has been.

And, further, I have now banned any cooking at lunchtimes. She gets a cold lunch every day and she loves it. She has

1 carbohydrate – crackers, bread and butter
1 sort of cheese – chedder, Jarg, Dairylea, mini baby bell, whatever’s floating about
1 veg – carrot sticks, cucumber, baby tomatoes or a bit of sweet pepper
1 dollop of hummous if we’ve got some
1 protein – some leftover chicken, or ham, or a mini pork pie

Then she has some fruit and a biscuit.

And I can’t tell you how great it is not to have to cook or fucking wash up pots and pans at lunchtime as well as dinner time. And there isn’t a big hot lunch stink about the house AND if she’s not in the mood to eat much, you can usually put back the uneaten stuff rather than throw an entire fish-pie-and-rice concoction in the bin.

I feel like women must have felt when they first started doling out the Pill – liberated. I feel, in fact, as relieved as when I confessed to Kitty’s paediatrician Dr Mike, (when Kitty had a fever of 104 for three days), that I was worried that she would get brain damage and he said: “When was the last time you heard of someone getting brain damage from a fever?” And I said “Err,” and he said “Unless you put her, with her temperature of 104, in a sauna, she isn’t going to get brain damage.” And I said “Ok,” and have ceased to worry about fevers, too.

One can wind oneself up terribly about the strangest things, when there are so many better things to get your knickers in a twist over. Like steaming!! I have had the most terrific feedback on my miracle cure and have already this morning dispensed two separate specific steaming instruction miracle cures.

I can die happy.

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