Friday, December 23, 2011

La Stracciatella alla Romana...

Pas toujours sur le menu, mais si vous la demandez s'il vous plaît faire un essai. Rien ne se compare à un bol de soupe chaude après une longue journée. Un beau début d'un repas copieux. Le mot soupe est d'origine Sanskrit! Elle provient du Su et Po, ce qui signifie une bonne nutrition.




Les soupes sont le moyen idéal d'incorporer des légumes dans notre alimentation. Non seulement elles sont nutritives mais elles sont très savoureuse aussi.


La soupe stracciatella (de l'italien stracciato, «déchirée») est une soupe à l'œuf déposer italienne généralement dit "alla Romana" (dans le style de Rome), mais également populaire dans les Marches et l'Emilie-Romagne.




Elle est préparée en battant les oeufs et en ajoutant du fromage parmesan râpé, sel, poivre, muscade, puis ajouter ce mélange dans le bouillon bouillant. Le bouillon est mis en tourbillonnant d'abord avec un fouet, et le mélange d'oeufs battus ajouté dans un flux lent à produire les stracciatelle (petits lambeaux) d'oeuf cuit dans le bouillon, ce qui est clarifiée par le processus.


La cuisine du Latium (Lazio) est avant tout rustique et authentique. Elle surprend par sa simplicité et offre des délices insoupçonnés. La stracciatella alla Romana avec épinards. Est une soupe rapide à preparer, elle est saine et délicieuse.



Ingrédients:


8 tasses de bouillon de poulet 2 L
1 paquet (300 g) d'épinards hachés surgelés, décongelés, bien égouttés et hachés finement
1 oeuf, légèrement battu
1 / 4 tasse de fromage parmesan frais râpé 50 ml






Les directions:


Dans une grande casserole, porter le bouillon à ébullition sur feu vif. 


Incorporer les épinards. Verser l'œuf battu dans la soupe bouillante, en remuant constamment. Saupoudrer de parmesan et servir immédiatement.






Quest'anno
metti sotto l'albero
un po' di speranza
un sorriso per chi ne ha bisogno
una parola per chi è solo
un po' di "ascolto"
un po' di pace per il mondo
una coperta per chi ha freddo
una Minestra per chi ha fame,
sull'albero luci colorate d'amore
altruismo e un po' di bontà
e dona così al mondo
un po' di serenità.
Buon Natale!


Silvana Stremiz















Thursday, December 22, 2011

Costoletta di Vitello alla brace ...

 If you have a craving for red meat you might like to savor our Costoletta di Vitello alla brace ...


There are discourses about beating the chop, a young calf would not need it, sure it should be well cleaned of nerves and lightly carved on the edges to prevent curling during cooking.
Salt is usually only added after cooked, as soon as the detachment of the golden crust occurs, there are those who would not even pass it on the absorbent paper they would indeed prefer to change skillet and cook the other side with butter again, some would even add more melted butter to pour on top at the end of the cooking, the cooking time, should never be overdone.

Grilled veal chop...



4 veal cutlets of 200 g
lemon wedges for garnish

Marinate ( pickling)
1 clove of garlic
1 small red chili pepper
3 tablespoons canola oil
6 tablespoons soy sauce

For the marinade, halved garlic clove. Halved lengthwise the chilli and remove seeds. Fry in oil for 5 minutes and remove it. Mix the olive oil flavored with soy sauce. Brush the chops on both sides with the marinade and let stand covered for 1 hour.

Grill the chops over medium-high on both sides for about 10 minutes, brushing occasionally with marinade. Remove the meat from the grill and let rest covered for about 5 minutes. Serve with lemon wedges.


Pan-Roasted is also a good option...
seared in a hot skillet, then finished in the oven. I like to use rib chops for a more elegant presentation. I also prefer to use fresh rosemary leaves, dried when I do not have fresh on hand and the chops are equally good.

Suggested wines...


Allegrini wines...
Allegrini Family owned and operated since its foundation, in 1854, the agricultural holding covers an area of ​​100 hectares, all located in the Valpolicella Classica. The oenologist is Franco Allegrini, and while the Commercial Department is conducted by my friend Marilisa Allegrini.

My choice with the Grilled veal chop is this "baby amarone",
Allegrini Palazzo Della Torre 2007


With enticing scents of chocolate, espresso, dark fruit, licorice and new leather emerge from the boisterous 2007 Palazzo della Torre. The fruit is sumptuous as always, but in 2007 Palazzo della Torre is not quite as approachable upon release as it usually is. Another year or two in bottle should help smooth some of the slightly rough edges that are present today. There is enough balance and elegance in the finish to suggest this will drink well for a number of years. Palazzo della Torre is made from 70% Corvina, 25% Rondinella and 5% Sangiovese, all traditional Veneto grapes. Approximately 30% of the fruit is air-dried, Amarone-style. The fermenting juice from those grapes is added to the rest of the juice to give the wine an extra dimension of richness and body. 
Anticipated maturity: 2012-2017. 
Score - 90. (Antonio Galloni, August 2010).











ENJOY YOUR WEEKEND!!!
I HOPE YOU RELAX AND HAVE A FUN TIME!
TAKE CARE
BE SAFE...


Monday, December 19, 2011

L'odorat et le goût sont raccordés directement dans nos mémoires ...

Le moment où ma femme a dégusté des pâtes au basilic, elle se souvient de la première expérience du pesto. C'est il y a 21 ans, et ses papilles gustatives frémissaient alors qu'elle se demandait qu'elle avait définitivement vécu trop longtemps sans n'avoir jamais essayé d'autre chose tellement délicieux. Mon pesto est riche en huile d'olive de haute qualité. Il ya peu de fromage pour détourner la fusion sublime de noix de pin, le basilic et l'ail haché dans une pâte lisse. Les feuilles de pâtes de style de fait maison Fazzoletti «Mouchoirs» sont soyeuse et étonnamment bonne avec des morceaux de quelques pommes de terre bouillies et des fèves verte hargneuse. Il s'agit d'un de ces mets très particulier dont vous vous rappellerez pour les années à venir. 




L'odorat et le goût 
sont raccordés directement dans nos mémoires ...



Pesto au basilic

Matériel;
Mortier, 
râpe 


et un pilon


Ingrédients:
3 cuillères à soupe de pignons
2 tasses de feuilles de basilic frais
1 gousse d'ail (pelées)
1 / 2 tasse d'huile d'olive extra vierge
1 / 4 tasse de fromage Parmigiano Reggiano fraîchement râpé
sel au goût

Indications:

1. Prendre un morceau de parmesan et râpez jusqu'à ce que vous avez 1 / 4 tasse.

2. Le pesto au basilic est traditionnellement fait avec un mortier et un pilon, d'où son nom «pesto». Vous pouvez également utiliser un robot culinaire.

Mettez les feuilles de basilic, une gousse d'ail et de noix de pin dans un mortier et un pilon ou au robot culinaire. Légèrement mélanger les ingrédients ensemble.

3. Puis, lentement commencer à ajouter un filet d'huile d'olive tout en mélangeant.

4. Enfin, ajoutez le parmesan, un peu à la fois jusqu'à ce que le mélange forme une pâte épaisse et belle. Terminez avec une généreuse pincée de sel, et lui donner un mixage final.

Voilà, c'est tout! Maintenant tremper un doigt dans la sauce pesto et la goûter. S'elle n'a pas un très bon goût, vous pourriez ajouter un peu plus de sel.

Ajoutez du pesto sur les pâtes, arroser avec un peu d'huile d'olive extra vierge et un peu de fromage parmesan frais rapé sur le dessus. 

Buon Appetito!





«La cosa più importante perché un appuntamento sia perfetto è che ci sia l'appuntamento, ovviamente! Quindi è necessario che ci sia un ragazzo a cui piacciamo e che abbia il coraggio di fare il primo passo, ovvero chiederci di uscire.»






«Accettare questo strano appuntamento 
E stata una pazzia 


Amore fai presto 
io non resisto 
Se tu non arrive 
non esisto 
non esisto, non esisto 


Sono triste tra la gente 
che mi sta passando accanto 
Ma la nostalgia di rivedere te»


joyeuses fêtes
Le bonheur ne se vend pas au marché... c'est un produit fait maison. Retrouvez votre coeur d'enfant, et soyez heureux en cette nouvelle année 2012. 
Meilleurs voeux!


joyeuses fêtes boite



Noel,

Noel est une fête merveilleuse,
Elle apporte beaucoup de bonheur,
Elle élimine tout les malheur,

Joyeux Noel! 


Le meilleur merlot au monde ...

Il miglior Merlot del mondo è Italiano!

Le meilleur Merlot dans le monde est Italien!

The best Merlot in the world is Italian!



Frédéric Fortin de la Société des Alcools du Québec, Québec (Canada) parle de la
- GRANDE MEDAILLE D'OR qu'à reçu la CAVE SANDRE de Campodipietra (Vénétie-Italie) au Mondial du Merlot 2011 à Lugano (Suisse) pour CUOR DI VIGNA igt Veneto 2007 
La Cave Sandre y a également reçu 2 autres prix pour le même CUOR DI VIGNA igt Veneto 2007 : 
- MEILLEUR VIN DU CONCOURS de l'Association Vinea (avec 94,4 points)
- MEILLEUR ASSEMBLAGE MERLOT décerné par la revue italia a Tavola.
Une grande satisfaction pour la CANTINA SANDRE 
Nos compliments !


Il Cuor di Vigna 2007 di Sandre è il miglior Merlot al mondo




Sabayon ...


Comme toujours, le lait de poule bénéficie d'une part importante de mes traditions du temps des fêtes depuis que je réside ici même au Québec, Canada. Et je pense que vous pourriez aimer le partager avec votre famille et vos amis ...

Ingrédients:
permet de servir 8 pers.

12 jaunes d'oeufs les blancs séparés
6 tasses de lait
2 tasses de crème fraîche 35%
2 tasses de Grand Marnier
3 / 4 tasse de brandy italien (Stock 84 ou Vecchia Romagna)
1 1 / 2 tasses de sucre blanc
2 c. à thé de muscade moulue

Recette:

Dans un bol, battre les jaunes d'œufs avec le sucre jusqu'à ce que le mélange est velouté et couleur de beurre.

Ajouter lentement le Grand Marnier et le brandy un peu à la fois.

Lorsque ajouté et bien mélangé, mettez le mélange dans le réfrigérateur et laisser refroidir jusqu'à 6 heures.

Sortez le mélange refroidi et ajouter le lait.

Incorporer la muscade.

Dans un autre bol, avec un batteur électrique battre la crème jusqu'à formation de pics rigides.

Dans un troisième bol, battre les blancs d'oeufs jusqu'à ce qu'ils forment également des pics fermes.

Incorporer délicatement le blanc d'œuf dans le mélange jaune d'oeuf.

Enfin, incorporer la crème dans le mélange d'oeufs.

Verser dans des tasses et saupoudrer avec un peu de muscade.


Et voila!
Votre propre sabayon est fait. Miam, miam ...

Una vera Delizia!


On behalf of all our team at Baffetto de Roma we would like to wish everyone Happy Holidays and safe travels.





Today, it is unthinkable not to be here ...

The desire to start a blog has been there for some years now. The Internet is quickly becoming the medium of information more rich and powerful in the world: millions of people talk and write about any subject and one can not miss including, of course, the wine.

Today, it is unthinkable not to be here (Blog), and not enter into this gigantic square, where you can confront openly sommeliers, critics, winemakers, restaurateurs and enthusiasts. Staying among people is the mission of wine, and what better way than on the Internet and a blog to accomplish this mission, and
approach the wine subject with people?


2000 Ricasoli 1141 Chianti Classico, 
90% Sangiovese, 10% Canaiolo, 
13% alc.: 
This ruby dark garnet with spicy licorice, black cherry and black raspberry aromas echo a little less brightly in the flavors; it’s dry, not too tannic, with plenty of acidity, and doesn’t finish all that long. While pleasant and substantial, it's exceptional, and needs good food to accompany it. 

Just to bad that this was our last bottle ... 

(production is discontinued).




Wine is made with love for the land, its roots, the history, the traditions and the cuisine ...





The name Ricasoli has been tied to Chianti from the time Bettino, known as “the Iron Baron”, developed the blend for Chianti Classico in the 19th century. Francesco is the great grandson of the Iron Baron. The family traces its involvement in wine back to 1141 and is one of the oldest wine estates in the world.





The Iron Baron Bettino Ricasoli, reshaped the history of Italian winemaking when he replanted his vineyards “exclusively” with native Italian varieties in the second half of the 19th century.

What he did was to establish that fine wine could be made in Tuscany using native Italian grape varieties (Sangiovese or Sangioveto, Canaiolo, and Malvasia). He replanted his estate with those varieties (inspiring other winemaking estates to abandon international varieties), and he developed techniques (modeled after what he had seen in Bordeaux) for stabilizing his wines and thus making them suitable for shipping. The culmination of his efforts and achievements was that Tuscany and a newly unified Italy established themselves for the first time as a world-class producer of fine wine that could be shipped beyond its borders.

A few anecdotes I was told on November of 2006, when I stayed 3 day's with my wife at the castle. 
(guests of Baron Francesco Ricasoli) 

«The Iron Baron decided to leave Florence after another man asked his fiancée to dance at a ball. Evidently, the Iron Baron was prone to jealously and so he swept his betrothed away to the Brolio Castle and began his studies on winemaking. In the end, it was a woman behind the first renaissance of Italian winemaking!»

«We were also told about the German occupation of the castle in the last years of the second world war. The German soldiers used its turrets as mounts for their artillery and Baron Bettino was among the Allied soldiers when they liberated his family’s castle. Because he knew the terrain so well, he was able to help mount their attack.»




Baffetto de Roma and Barone Ricasoli are proud partners since 1991. Above are some of the wines of Barone Ricasoli we have in our wine cellars. 

A few more will be added shortly!




bimbicantanogif

...e' nello spirito del Natale,
c'e' da commuoversi davvero...




stellacometa

"gli amici 
ascoltano ciò che racconti,
i migliori amici 
sentono anche ciò che non dici"




AUGURI DI CUORE!!!



...inutile fare i difficili: 
andra' bene anche questa bellissima canzone!

Sunday, December 11, 2011

The LEGEND of the TIRAMISÙ ...

The tiramisu (tiramisù in Italian, from tirami sù, "pull me up", or more poetically "take me to heaven") is an original Italian dessert.




There are many theories about the origins of tiramisu : 
five regions of Italy ...
Piedmont,
Lombardy,
Veneto,
Friuli-Venezia Giulia
and Tuscany


Among the legends about the origins of tiramisu, one finds one that traces its invention in the late sixteenth century, in Tuscany, during the visit of the Duke of Tuscany, Cosimo III de Medici in Florence.


The Duke made ​​tiramisu his favorite dessert, bringing the recipe to the court of Florence, from where it spread in to Veneto, Treviso and Venice. It is in Treviso that the mascarpone is added to the recipe ...


It is in the eighteenth century that it began to be known outside of Italy with many authors of books of Italian cuisine, which popularized the addition to the recipe called «boudoir» ladyfingers biscuits.


Another legend says that during the Venetian Renaissance the Venetians made the tiramisu to eat it with their lovers at night, thinking it would give them more energy during sex. A more prosaic version says, that it is the Venetian prostitutes, working above the cafes, who would have purchased it at night to restore their energy.


A theory still more prosaic is the one explaining that the dessert was simply a way to take advantage of leftover cake and coffee that became cold so as not to waste it. Just add a little liquor to make the hard cake softer and then cover everything with cream or mascarpone.


Others say that the dessert is a recent invention, made in 1971 in Treviso in the restaurant «The Beccherie», or his rival also trévisen, «El Toulà».


According to another tradition, this is the basic recipe for a convalescing consisting of egg yolk and alcohol that would have changed over time.


In Emilia Romagna there exists a lighter version, made with cream, ladyfingers and with flakes or chocolate chips inside. 
It is called 
«crema della duchessa or zuppa della duchessa».


My recipe for Tiramisù ...
(For 5 to 7 people)



6 eggs
120g granulated sugar
2 (+ +) tablespoon Amaretto 
80 ladyfinger biscuits
unsweetened cocoa
500g mascarpone
1 (+ +) cup strong coffee 
1 pinch of salt


The dish: large and with high sides.




Beat the egg whites with a pinch of salt.
Mix the egg yolks and sugar until the paste becomes white.
Add the mascarpone and the tablespoon of amaretto.
Incorporate gently the egg whites.
In a hallow bowl, quickly dip the two sides ladyfinger biscuits in a mixture of amaretto and coffee.
Place a layer of cake, a layer of cream and sprinkle with chocolate, then another layer, repeat another layer ...
Refrigerate about 8 hours.

Il Sole Esiste per Tutti ...




Raccoglimi ...
quando non riuscirò ad aprire le ali
trattienimi sui palmi delle mani ed
insegnami come si può veramente volare




Un gruppo di adolescenti italiani Piero Barone (17 anni) di Sicilia, Ignazio Boschetto di Bologna (16 anni) e Gianluca Ginoble dell'Abruzzo (16 anni) La prestazione di Il Volo di 
'O Sole Mio 
durante la rappresentazione in diretta di American Idol.
BUON ASCOLTO!

Thursday, December 8, 2011

Pecorino Romano Cheese ...

Pizza avec fromage pecorino romano 
tout simplement délicieuse!


Pizza with Pecorino Romano cheese simply delicious!

Pecorini are a family of hard, Italian cheeses crafted from sheep's milk. The Italian word pecora (plural pecore) means sheep. A typical pecorino cheese is sharp, very salty, and aged, with pronounced, strong flavors. Pecorini are the grana of choice in bolder pasta dishes, where the dish's flavors might overwhelm Parmigiano-Reggiano. Pecorino is also ideal for dishes where the sharp, salty notes are a welcome contrast, or where the savory, umami character of Parmigiano-Reggiano is inappropriate.

Pecorino Romano is Rome's pecorino, produced around Lazio province in local cheese shops from local sheep. Pecorino Romano was a staple of Roman legionaries and allegedly the recipe remains unchanged to this day. The cheese boasts Italy's PDO geographic indication.

Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses.

L'amicizia vera ...tu ce l'hai?

fino a qualche tempo fa credevo di si ... 
ora non piu , è brutto sentirsi messi via ... 
meno male che ci siete tutti voi e un po non penso ...




BUCATINI ALL'AMATRICIANA ...

Bucatini with Guanciale and Tomatoes ...
One of the classic pasta dishes in Italy, Bucatini all’Amatriciana is also one of the most famous.

Bucatini is a long extruded pasta, similar to spaghetti, but is thicker with a very narrow buca or hole running through its center. The sauce is named after the city of origin, Amatrice, located near the borders of Umbria, Marche, Abruzzo and Lazio. Location is important because it is reflected in the simplicity of the sauce, being only a combination of ripe tomatoes and guanciale, cured pig’s cheek. Often pancetta, cured pig’s stomach referred to as “Italian bacon”, is substituted for guanciale since it can be difficult to find.

While Amatrice used to be part of the Abruzzo region, in the twentieth-century it was annexed to the region of Lazio. So over decades there has been a blending of regional styles with almost as many versions of this dish as there are cooks! This simple sauce can be made with chopped tomatoes or a prepared tomato sauce but for me the very best is made with pieces of juicy tomatoes.



Ingredients:


2 tablespoons extra virgin olive oil
4 ounces guanciale
1 red onion, sliced
1/2 teaspoon hot chili flakes (or more to taste)
12 ounces passata (pureed Italian plum tomatoes) or 1/2 can of Italian plum tomatoes, crushed
1 pound bucatini or spaghetti
1 cup freshly grated pecorino romano
salt and freshly ground black pepper to taste



Preparition:

1. Slice the guanciale 1/4-inch thick roughly chop.
2. Heat the olive oil in a large sauté pan over medium heat and sauté the guanciale until crisp. Remove the guanciale and drain, keeping two to three tablespoons of the fat in the pan.
3. Raise the heat to medium-high and add the hot chili flakes and sliced onions to the pan, cooking until slightly soft.
4. Add the tomatoes to the pan,season with salt and black pepper to taste, and cook over low heat.

5. Drop the bucatini into salted boiling water and cook until nearly al dente.
6. When the pasta is nearly done, return the guanciale to the pan with the sauce. Drain the pasta (reserving some of the cooking water) and add it to the pan with the sauce, cooking for about a minute until the pasta is al dente and some of the sauce has been absorbed. If the sauce has become too dry, add a few tablespoons of the reserved water.
7. Off the heat, toss with the grated pecorino romano and serve.

The Wine Pairing with 
Bucatini all'Amatriciana ...

Pio Cesare Barbera D'Alba 2007


The Pio Cesare Barbera D'Alba provides a good  consistency  as it delivers aromas of oak, vanilla and caramel, with light cherry, polished tannins and a long and dry finish that reminds coffee.






Pio Cesare is a family company, founded in 1881 by Pio Cesare in the region of Alba, Piedmont, Italy.




Tutti abbiamo incontrato lo sguardo di qualcuno e sentito una specie di “riconoscimento” che avrebbe potuto essere l’inizio di un amicizia. Ma poi le luci cambiano, il treno parte, la folla fa ressa tutto intorno… e non sapremo mai. 


Pam Brown






The Legend of Bûche de Noël ...


My favorite Tuscan dessert to share during the holidays ... 
Biscotti and Vin Santo !
Biscotti in Italian means twice (bis) cooked (cotto).  They are cookies that are first baked into a log, then sliced and toasted. They are tooth-breaking crunchy, studded with almonds and perfect for dipping into the local sweet wine Vin Santo, holy wine.




 Besides Thanksgiving, Christmas is the only other time of the year where it’s perfectly fine for people around the world to overindulge. There are so many delicious Christmas foods and desserts to choose from ...



Bûche de Noël or Yule Log is a traditional cake shaped like a log served during the Christmas holiday season. This tradition goes back the 12th century and could be found in most European countries, including 
France and Italy, Belgium, "YES" Québec, 
and some other regions and countries, 
up to the end of the 19th century.
 Its origin can be traced back to the ancient Celtic tradition of burning a large log to celebrate the rebirth of the sun on the shortest day of the year.


This contemporary version of Bûche de Noël is the perfect opportunity to make something extra festive for Christmas. It was a celebration of the fire, so vital during those cold winter months. On Christmas Eve, a big log of hard wood would be brought back to the home with ceremony, would be placed into the fireplace and sprinkled with oil, salt and mulled wine while prayers were said. The log was then lit with firebrands from the previous year’s log. The log’s ashes were said to protect the home from the evil and thunderbolt. The tradition died out when fireplaces were replaced with cast iron stoves, and smaller logs were then placed on the tables at Christmas as decorations. A classic French dessert, Bûche de Noël is a delicious confection of chocolate cake and rich pastry cream rolled into the shape of a log. The cake symbolizes the belief that a large log should burn continuously on Christmas night. If it goes out, it means bad luck in the coming year. The next morning, the ashes from the log are scooped up and kept as a good luck charm to heal sickness, bring on needed rain, and guarantee success in business.




Ask your children two questions this Christmas. 
First: "What do you want to give to others for Christmas?" Second: "What do you want for Christmas?" 
The first fosters generosity of heart and an outward focus. 
The second can breed selfishness if not tempered by the first.




Sing hey!  Sing hey!
For Christmas Day;
Twine mistletoe and holly.
For a friendship glows
In winter snows,
And so let's all be jolly!




Non nascondere
            il segreto del tuo cuore,
                      amico mio!
                               Dillo a me, solo a me,
                                               in confidenza.
Tu che sorridi così gentilmente,
                                    dimmelo piano,
                                            il mio cuore lo ascolterà,
                                                           non le mie orecchie.
La notte è profonda,
                    la casa silenziosa,
                                 i nidi degli uccelli
                                                  tacciono nel sonno.
                                                                                      Rivelami tra le lacrime esitanti,
                                                                         tra sorrisi tremanti,
                                              tra dolore e dolce vergogna,
                            il segreto del tuo cuore.
R. Tagore