Without detracting from the contribution of food bloggers, every time you get a recipe of "not even" we welcome a little 'more. The reason is obvious: "what the blog" have a familiarity with the medium almost daily, know the rules of netiquette, know how to deal with their own kind :-) and move freely between contests, blogs and give cany away. For those who do not has a blog, however, is quite different: there are a number of obstacles to overcome shyness to embarrassment, to say nothing of "what am I doing here?" Side B is often too close and cohesive group. Our joy is even stronger when we realize that the spring has triggered the participation is the desire to share a story, then, the recipes become really a form of communication without the filter that goes over the procedure and the list of ingredenti and MTC is found to be a crossroads of emotions, the meeting point of many people who decide to leave behind fears and shyness in order to provide the richness that only very special sharing can give. Flaminia è una di queste e le sue polpettine all'arancia con le puntarelle romane sono una di quelle ricette che ci entrano dritte nel cuore, perchè parlano di affetti, di ricordi, di tradizioni che si rinnovano ogni volta, raccontate con garbo, leggerezza ed ironia. Un ricetta "vera", per una nuova sfidante che ci auguriamo voglia giocare con noi ogni volta.
Grazie, davvero
Visto che vi piacciono le storie vorrei raccontarvi anche la mia se avete la pazienza di leggerla.
E’ tutta colpa delle polpette…. !!
Infatti pur essendo tanto tempo che vi seguo con passione non ho mai avuto il coraggio, diciamo pure l’ardire di partecipare level as much of a challenge, but faced with the meatball I could not resist ...
You should know that my mother has practically grown up in meatballs (renamed from my brother in the family "Pallocca") because it was one of the few ways in which my lovely nanny, cook superfine source Abruzzo, could cook meat without seasoning in a way that was still edible (since the total ignorance of the art of grilling, which meant that, groped you remove the meat from the pan, was flooded with cold water, uttering a string of curses in general, thus permanently contracting fibers in what, always my brother, was defined and reason "shoe sole)
So much fury in cooking fat that was in my house it was always on a diet ... with the result that we were and we were all overweight!
To return to these meatballs were cooked in a pot of sauce and usually there were repeated over several days, perhaps in an attempt to weaken our appetite never satisfied, and this is probably the fact that I do not cook the meatballs EVER! ! and if I have to, I'll always strictly in black!
But time will also change our perceptions and that 15 years seemed intolerable torture, come back, unfortunately exceeded 45, with a flavor di nostalgia.
E questo sapore di nostalgia mi hanno ispirato le vostre meravigliose ricette insieme al desiderio di partecipare con queste polpettine, che poco hanno a che fare con la ricetta della mamma, ma molto hanno del sapore di un piatto intorno a cui ritrovarsi, forse perché chiacchierando chiacchierando una tira l’altra.
Complimenti, e tanti, per il vostro magnifico lavoro nel blog !
Flaminia
P.S. Mia figlia ha mangiato educatamente le polpette, lasciando nel piatto tutte le fette di arancio, perché a lei “le arance cotte non piacciono” , e anche le puntarelle, perché lei “l’insalata Mom just no "... but maybe
also part of the courses and historic actions!!
Popettine orange with chicory
lean beef 400 gr 100 gr Ricotta
Red orange peel 1
Parmesan cheese 50 gr. 50 g Breadcrumbs
2 eggs Salt and pepper to taste Flour
Oil for frying For the sauce: 2 red orange
sugar 2 tablespoons balsamic vinegar 1
spurned
oil and salt for
puntarelle:
puntarelle a bag about 200 gr.
anchovies filleted 6 / 8
wine vinegar 2 tablespoons extra virgin olive oil to taste
salt
Mix thoroughly all ingredients for meatballs with chopped orange peel. Form small balls, about the size of an olive, flour them and fry in hot oil (I use peanut oil).
In a separate pan prepare the sweet and sour sauce blowing up the slices of peeled orange in vivo, the juice of one orange, a couple of tablespoons of sugar and a nice splash of balsamic vinegar with a drop of oil and salt
Caramelize the meatballs in orange sauce over skewers and pierce. Meanwhile
to dress the part "chicory". In Rome, call it the tops of the chicory chicory, which is already clean, easy to find in any local market, but I noticed recently that are also found in supermarkets. They are eaten raw as a salad, dressed with an emulsion made with extra virgin olive oil, wine vinegar, anchovies, and salt. To prepare the emulsion chop the anchovy fillets and dissolve in a bit 'of vinegar. Add the oil and season the chicory. Adjust the salt in the end without going beyond.
0 comments:
Post a Comment