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Cheesecake "raw" with caramel

Version fast and cool (the preferred hubby ;-)) of cheesecake ....

Ingredients:

- 300 grams of biscuits

- about 80 grams of melted butter

Crumble the biscuits (I prefer to leave qche piece Grossiniere ...) and mix with melted butter, then line the bottom of a well good cake mold pressing the mixture with wet hands. Put in refrigerator to harden for at least 30 minutes.

Prepare the cream:

- 240 grams of Philadelphia

- 120 g sugar

- 250 g cheese

- the zest of a lemon

- 3 sheets of gelatine previously soaked in water and dissolved in two tablespoons of hot milk

Mix well with a whisk and pour into the mold lined with biscuits and butter. Put in refrigerator for at least 3 hours.

Before serving, garnish with caramel prepared by putting a can of condensed milk (no paper label, I recommend) enclosed in a pressure cooker is completely covered with water, and cook for 20 minutes from the whistle valve. If caramel put forward in a glass jar and keep it in the fridge for few seconds in the microwave and come back soft and ready to spread on bread, biscuits or ice cream!

Bon appetit!

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Anacleto!

I finally finished .....

It took a whole week but then it is born it weighs 2.800 kg and is called Anacleto.

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chianti pasta with radicchio and sausage

wonderful recipe ...

I ate this dish in Siena, in my restaurant favorite, and I did everything to try to steal the original recipe to the chef, but without success. So I decided to try to guess: This is only the ssecondo attempt, but it is certainly better than the previous year, having found a ready-made pasta and Chianti ...... For the next attempt I will try to do the same pasta with Chianti, following the tips of my precious darling Marble!

Ingredients:

- 360 grams of pasta with Chianti

- 3 fresh Tuscan sausage

- half a bunch of red radish

- a bottle of Tuscan Chianti

- a shallot

to start cutting strips radicchio and brown in a couple of tablespoons of extra virgin olive oil along with sliced \u200b\u200bscallions. Once softened, radicchio, add the sausage and let it all go for a few minutes.

In a large pot bring salted water and add half a bottle of wine, bring to a boil and toss the pasta. Cook only half the cooking time, drain and place in pan with the radicchio and sausage. Risotto cooked thoroughly until the dough by adding little by little, the wine remained.

Bon appetit!

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When I get the urge .... sausage and croutons growth

Two years ago I saw this recipe in the program "The club cooks" to Alice: the Messeri spoke of him as a typical Tuscan snack. Since then he has become my personal comfort food : are home alone, the silence cuddle me and the warmth of soft caresses my neck sweater ... that attack fameeeeee!! This is a good time for a crust with sausage .. ;-)

Ingredients:

• sliced \u200b\u200bbread
• growth
• sausage (preferably Tuscan, very spicy and peppery)

Mash with a fork the sausage and stir well to growth. Spread the mixture on the bread slices and bake in the grill until golden brown.

Wonderful ..... :-P

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photojournalism - Granada and the Alhambra

Granada and the Alhambra, the two entities are often seen as one, but in reality I may well deserve both a journey. The Alhambra for its imposing presence in art and history within the Arab dell'ulitmo bastion of Moorish Spain. The city for the less bulky presence of places to do "tapas" in the evenings summer away from the noise and heat of the coast and other Andalusian cities ..... not to mention the flamenco and gypsies who made the history of the twentieth century.

(Click here for images)

This work is published under Creative Commons License

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But how many versions of american cheesecake are on the web?!?! I struggled to choose a fairly simple (with my changes, of course ..), and if I have to tell the truth Right now I do not even remember where I got it. However, sooner or later I had to try: I have always made the cold version of cheesecake without baking, and is very good. But this was something more, something that sticks in your mouth and heart to whole days.

Dinner by Mara and Mark deserved a beautiful original cheesecake: Mara if its deserved and I hope if it is enjoyed throughout. How we enjoyed his very sweet and nice and raclette young company! Thanks.

Ingredients:

- 300 g Digestive

- 120 gr of sugar cane

- 175 g butter

- Philadelphia

320 gr - 250 gr of ricotta

- 200 g sugar granulated

- 180 gr sour cream

- 4 whole eggs

- 1 / 2 teaspoon white flour

- 1 / 2 tablespoon lemon zest

- a drop of vanilla essence

- 4 tablespoons of Nutella

- 120 ml fresh cream

begin preparing the basic blend the biscuits with melted butter and brown sugar. Roll out the dough into a cake mold of 22 cm, the bottom and press firmly to a board outside. Place in refrigerator to solidify.

cream: mix the ricotta with the Philadelphia and sugar, then add the eggs, zest, vanilla, and lastly the cream. When everything is nice and smooth and without lumps, add the flour and incorporate well.

take the mold with the base and pour in the cream cheese: bake at 160 ° C for 55 minutes. Be careful not to open the oven during the first 40 minutes of cooking. When the surface of cream will be golden brown and not sballotterà more like a pudding, turn off the oven and let the cake cool inside the oven off, with the door slightly open.

Once the baked cheesecake garnish with a nice layer of cream made from Nutella and cream blend together, let it rest in refrigerator for at least 6 hours before eating (it seems that this is the secret of its wonderful texture!): Bon

appetit!

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New York Cheesecake My pesto cheesecake

recipe fast, easy and still smelling of summer ....

Ingredients: - 100 grams of rusks

- 80 grams of melted butter

- 200 grams of Philadelphia or the like

; - 250 g cheese

- 10 tablespoons of pesto

- 3 sheets of gelatin

; - A beautiful bunch of fresh basil

- a handful of shelled walnuts

- pecorino cheese to taste

; - 200 gr tomatoes datterini

begin to blend the biscuits with melted butter: apply the mixture on the bottom of a pan 20-22 cm in diameter and place in the refrigerator.

prepare the cream, mixing well with the ricotta and pesto Philadelphia: taste (I can not help it ..!) And salt. Combine cream cheese gelatine previously soaked in water, drained and melted in the fire with 2 tablespoons of sweet milk or cream. Mix well and pour into the mold above the base of toasted bread and put in refrigerator until ready to serve.

Just before bringing to the table decorated with cherry tomatoes and basil sauce prepared blending together the basil, walnuts, extra virgin olive oil, pecorino cheese and salt.

Bon appetit!

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stones

Autumn has always brought me a great desire for novelty, new things to start ... This year I wanted to start a new hobby which I had never thought about it, also because I've always been a disaster in design ...

live near the river Adda and I always liked the stones but I had never considered this point of view. Now look at them differently: their forms are never random and every stone has within himself a small treasure that we can pull out with some color. So I started my adventure in Rock painting and I must say that I love!

are just beginning but I am working: I love long walks on the beach of the river, the smell of wet stones and I really enjoy to hear my kids put a face to their stones: a dragon, a sunflower, a cake or a mushroom. I would say that my new hobby relaxes them too!

And you as you relax?!

good Sunday.

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happy baking vegetable sandy

are in a hurry, are running ......!

So what I propose today is a quick and fast recipe even lighter!

Hello and bon appetit!

Ingredients (amount to taste):

- zucchini

- eggplant

- carrots

- shallots

-

peppers - potatoes

-

tomatoes - bread crumbs

- extra virgin olive oil, salt, pepper

wash their vegetables and thinly slice it: I have a wonderful mandolin for vegetables and cut them all was a little game ...:-) They put all the slices in a bowl, the room starts a some oil and pepper and mix with the hands, so that each slice takes a bit of seasoning.

Then in a pan of lasagna is made whole: a layer of vegetables, a sprinkling of bread crumbs, another layer of vegetables, another pass of breadcrumbs ... so until the end. It closes with a beautiful pass of bread and maybe pecorino cheese.

Bake at 180 ° C for about 30 minutes.

Simple but with a special taste. Not to mention that anyone can edit it by adding peppers, spices, cream or white sauce .........