Barbecued Spareribs

Barbecued Spareribs

4 pounds of spareribs
2 teaspoons of salt
3/4 cup of catsup
2 tablespoons of vinegar
1/8 teaspoon of cayenne pepper
2 medium-sized onions, sliced
1/4 teaspoon of black pepper
3/4 cup of water
2 teaspoons of Worcestershire sauce
1 teaspoon of chili powder
 
Arrange spareribs in large baking dish or roasting pan.  Add the onions, and sprinkle with the
salt and black pepper.  Combine the remaining ingredients, and pour over spareribs.  Cover,
and bake in at 350 degrees for about 1 1/2 hours, basting often.  Remove cover, and bake an
additional 20 minutes longer.

Potato and Sausage Soup

Potato and Sausage Soup

12 sm of diced potatoes
1 pound of pork sausage
2 cups of whole milk
2 to 3 tablespoons of flour
Salt and Black Pepper to taste

Wash, peel, and dice the potatoes into a large pot. Cook the potatoes with the salt and black
pepper and enough water to cover the potatoes. While the potatoes are cooking, crumble the
sausage and fry until done. When the potatoes are tender add the sausage and grease and
about 1 1/2 cups of the milk to the pot and bring the potato mixture to a boil. Mix the flour with
the remaining 1/2 cup of milk and pour into the potatoes. If desired add more salt and black
pepper to taste. Continue to cook the potatoes until the soup is the desired thickness.

Cranberry Cheese Cake Bars

Cranberry Cheese Cake Bars

1 package of butter cake mix
1/2 cup of butter, softened
1 egg
1/4 cup of chopped pecans

For the filling:

1 – 8 ounce package of cream cheese
1/4 cup of powdered sugar
1/2 teaspoon of vanilla
1 egg
1 – 16 ounce can of whole berry Cranberry sauce
1/4 teaspoon of nutmeg

Heat the oven to 350 degrees. Combine the cake mix, butter and 1 egg until crumbly, add the
chopped pecans and press into an ungreased 9 X 13 inch baking pan. Bake for 5 to 8 minutes
to set the crust. Combine the cream cheese, powdered sugar, vanilla and 1 egg. Beat and
then add the nutmeg to the cranberry sauce. Pour the cream cheese mixture over the crust.
Spoon the cranberry sauce over the cream cheese in 3 rows lengthwise, pull a knife through the
rows to make swirls. Bake at 350 degrees for 30 to 40 minutes.

Barley and lentil soup

BARLEY AND LENTIL SOUP


12 c/water
2 Sm potatoes cut small cubes
2 stalks celery chopped small
1 onion chopped small
1 small tomato minced
2 tabls veg eta soup mix or 4 bouillon cubes or any soup mix
1 can lentils drained
11/2 cup barley
1 tsp oil or butter
salt and pepper to taste
1teasp garlic powder
1 tsp oregano


directions

saute
celery, potatoes,onion,tomato,with oil in a big pan for 3 Min's, add water, let boil for 1/2 hr add  soup mix,spices, and barely, lentils last 10 min////.soup is done when barley is cooked

Cabbage Rolls

Cabbage Rolls

1 pound of ground beef
1/3 cup of uncooked rice
1 egg, beaten
1 1/2 teaspoons of salt
1/8 teaspoon of black pepper
6 large cabbage leaves
1 medium thinly sliced onion
2 tablespoons of butter or margarine, melted

For the sauce:
1 - 10 3/4 ounce can of tomato soup, undiluted
1 1/4 cups of water
1/2 cup of chopped celery
1 teaspoon of fresh parsley, minced
3 tablespoons of lemon juice
1 teaspoon of sugar
1 teaspoon of salt
1/8 teaspoon of black pepper

Mix the ground beef, rice, egg, 1-1/2 teaspoons salt, and 1/8 teaspoon of black pepper
together in a bowl and mix well.  Cook the cabbage leaves in boiling water for 5 to 8 minutes or
just until tender.  Remove the cabbage leaves from the water and drain.  Place equal portions of
the meat mixture in the center of each cabbage leaf and fold the ends over, and fasten with wooden toothpick.
 
Sauté the onion in butter in a large skillet until tender but not brown.  Add the tomato soup and
the remaining ingredients, stirring well.  Simmer for 10 minutes.
 
Place the cabbage rolls in the tomato mixture, cover and simmer for 1-1/2 to 2 hours.
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Did You Know?

Oil and grease stains wash out of clothing better with
a little baking soda added to the wash water.

best tomateo sauce Bari style

Ingredients                         best tomato sauce Bari style

• 2 bottles sauce
• 800 gr. peeled tomatoes
• 130 ml. olive oil
• 1 medium white onion
• 1 cup white wine
• 6 brasciole or piece veal or beef
• 12 fried meatballs
• 6 pieces pork choice
• 6 pcs lamb choice
• 300 gr. uncooked bacon into chunks
• 2 cups water
• 5/6 leaves basil
• salt to taste
• pepper to taste

Instructions

1. We put in a saucepan the oil, the chopped onion, the brasciole, pieces of pork and lamb, bacon and let cook over high heat for a long time turning the meat occasionally until everything is well colored 
2. At this point, add the white wine and   cook for 5 min
3. Then add the peeled tomato, sauce, 2 cups water, basil, salt and pepper and let simmer for at least 3-4 hours stirring occasionally with a wooden  it won;t  sticking to the pan until it is a thick gravy and the oil will come to the surface.
4. 15 minutes before turning off the heat in the sauce also drop the fried meat balls

Best Meat balls recipe

The friedmeat balls are a timeless dish, made from minced meat, eggs, cheese, are present on the table of every family. The meat balls are served as a main dish, and their goodness is superb even if you enjoy cold.

Ingredients

• 500 gr. mixed minced meat (beef and pork)
• 2 eggs
• 100 gr. grated cheese
• 100 gr.  bread crumbs 
• salt to taste
• parsley
• oil for frying

Instructions

1.  put the bread crumbs to soak in a bowl formed containing water (or milk) for 15 minutes.
2. In another bowl put the chopped meat, eggs, grated cheese, salt to taste, chopped parsley and the bread,
3. Knead with your hands all the ingredients working them well and when we have a well blended compound we form with your hands into balls (about the size of an apricot).
4. We meatballs frying in hot oil making sure that they are immersed in oil for at least half.
5. turn with two forks until they are golden brown and cooked once put on paper towels to remove excess oil. Serve the meatballs still hot. or put them in your tomato sauce

Potatoes rice and mussels

Potatoes rice and mussels

• Preparation: 60 minutes
• Cooking time: 1 hours 10 minutes
• Ready In: 2 hours 10 minutes
1. The baking dish is typical of the city of Bari, it is done in accordance with the tradition proper to each family, in Bari is great to be served as a main dish in the summer is very rich and fragrant. And 'the dish from Bari to excellence along with orecchiette with turnip tops.

   Ingredients

   • 650 gr.   Arborio rice
   • 2 kg. potatoes
   • 1.5 kg. mussels
   • 1 large white onion
   • 2 cloves of garlic
   • 4 peeled tomatoes
   • 10 gr. grated  cheese
   • extra virgin olive oil
   • parsley
   • breadcrumbs
   • pepper
   • salt

   Instructions

   1. Clean, wash and peel open leaving the mussels attached to a valve without disconnecting it, recovering the water of the mussels themselves.
   2. Clean and wash the potatoes  thickness of 3-4 mm, and leave them in cold water.
   3. In a pan of 35 cm in diameter pour a little olive oil and a little 'chopped onion then cover the bottom with a layer of potatoes seasoned with chopped peeled tomatoes, garlic and parsley, cheese, salt, pepper and oil.
   4. Place the potatoes on the layer of mussels and season with garlic and chopped parsley only.
   5. Then put all the rice (previously soaked in cold water for 15-20 minutes) to be seasoned with chopped peeled tomatoes, garlic and parsley, cheese, a layer of very thin sliced ​​onion, salt, pepper, olive oil and pour ' water recovered from the mussels.
   6. Cover the rice with another layer of potatoes, in turn, always seasoned with chopped peeled tomatoes, garlic and parsley, cheese, salt, pepper, olive oil and sprinkle with bread crumbs.
   7. Cover the pan with aluminum foil and put it in the oven (preheated) at 200 degrees for 30-40 minutes.
   8. Before removing the foil with a fork to check the cooking of the top layer of potatoes and then leave in the oven for another 30-40 minutes until the potatoes golden
   9. little season with olive oil.

Peppered Mussels

Peppered Mussels






The 'de peppered mussels is a dish of Neapolitan origin, very pleasing to Bari as lovers of mussels, is very simple to prepare and at the same time is one of the most delicious and welcome, thanks to its versatility: it can in fact be served both as an appetizer and as a second fish     

Ingredients

• 2 kg. mussels
• 3-4 cloves garlic
• 1/2 cup extra virgin olive oil
• chopped parsley
• pepper to taste
• salt to taste

Instructions

1. The first thing to do, and even the dullest, is clean and well scrape the shells of mussels and remove the byssus (beard coming out of the shell).
2. Once you clean the mussels, heat the oil in a pan with the garlic and once browned, add the mussels.
3. Cover the pan with a lid and cook for 8-10 minutes over high heat until the mussels are open.
4. At the end of cooking, add plenty of freshly ground black pepper and chopped parsley.
5. Shake a little the pot with the lid tightly closed in order to allow the pepper and the sauce of mussels spread for good.
6. Serve hot mussels accompanied by a slice of good bread

Pasta Frittata

Pasta Frittata


The omelet pasta is a nutritious and tasty dish, ideal to be realized, not only if you intend to make any outing or picnic, but also as an appetizer, snack or even meal.

Ingredients

• 5 eggs
• 70 gr. grated cheese
• 350 g pasta or boiled and seasoned advanced (spaghetti, penne, tubettini, etc.)
• 1-2 tablespoons chopped parsley
• ground pepper
• salt
• 3-4 tablespoons olive oil
• 
  
• 
  
• 
  
•  

  Instructions

  1. To prepare the pasta frittata Break the eggs into a bowl,  with a fork or a whisk, add the salt, pepper, grated cheese, chopped parsley and mix the ingredients well together.
  2. Take the pasta and place in a pan containing hot oil. Distribute it over the entire surface of the pan extending it well and let it fry a few minutes without touching it.
  3. Pour the mixture into the pan, making sure to distribute it evenly over the entire surface, then, on low heat, continue cooking for 10 minutes at least covering the omelette with a lid.
  4. After the indicated time, helping with the lid, turn the frittata, let it cook uncovered for 5 minutes. To ensure that the omelette is cooked, shake it back and forth to make sure it is detached from the bottom.
  5. When the omelet is ready slide it onto a serving platter and serve immediately, cutting it into slices.

Crockpot Au Gratin Potatoes and Ham

Crockpot Au Gratin Potatoes and Ham

6 medium potatoes, peeled and sliced
1 medium onion, coarsely chopped
1 1/2 cups of cooked ham, cubed
1 cup of shredded Cheddar cheese
1 can of cream of mushroom soup
1/2 cup of milk
1/2 teaspoon of thyme leaves

In a crock pot layer 1/2 of the potatoes, onion, ham and cheese, repeat the layers. In small bowl,
combine the cream of mushroom soup, milk, and thyme and pour over top of the layers. Cover
and cook on the HIGH setting for 3 hours then reduce to the LOW setting and cook for 2 to 2-1/2
hours or until the potatoes are tender.
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Zucchini poor

The zucchini are a poor little dish of traditional Bari. It 'a dish poor, simple and easy to perform. Often present on our tables because it is an excellent side dish to serve alongside meat and fish, or used as a sauce for pasta or even more simply to accompany our traditional pies or cakes

Ingredients

• 1 kg. zucchini
• extra virgin olive oil to tas
• salt to taste
• mint or parsley to taste
•  

  Instructions

  1. Washed, checked and cut the zucchini with a mandolin into thin slices of place on a towel and gently dab dry.
  2. Pour plenty of oil in a skillet and add the zucchini and salt.
  3. Let cook for 30 minutes on low heat with a lid to make sure that the zucchini all the water out.
  4. Then remove the lid, increase the heat and cook for another 30 minutes, stirring often the zucchini with a wooden spoon to make sure that they do not stick.
  5. After removing the pan from the heat sprinkle with chopped mint (or parsley) and serve.
  6. If necessary, you can add a few drops of vinegar, if desired.

Chickpea salade

This family favorite takes minutes to prepare, tastes awesome and keeps for 2 weeks (if it can last that long in your house!).
Read more at http://www.foodnetwork.ca/recipe/chickpea-salad/9377/#ZAB6XJITpEJ5JV72.99

This family favorite takes minutes to prepare, tastes awesome and keeps for 2 weeks (if it can last that long in your house!).
Read more at http://www.foodnetwork.ca/recipe/chickpea-salad/9377/#ZAB6XJITpEJ5JV72.99

family favorite takes min to prepare




1 can chick peas rinse & drain


1/4 cup parsley
1/4 cup chopped onion
1/2 red pepper chopped
1 clove garlic mince
3 tab ls lemon juice
2tabls oil
pepper to taste


combine all ingredients and mix
taste
let stand for two hrs

Combine all the ingredients together and toss well
Read more at http://www.foodnetwork.ca/recipe/chickpea-salad/9377/#ZAB6XJITpEJ5JV72.99

Three Bean Casserole

Three Bean Casserole

1 pound of ground beef
1 cup of chopped onion
1 can of lima beans, drained
1 can of red kidney beans, do not drain
1 can of pork & beans, do not drain
1/2 cup of brown sugar
1/2 cup of catsup
1 tablespoon of vinegar

Brown the ground beef then add the onions and cook until tender. Mix in the other ingredients
and bake at 350 degrees for 40 minutes or until heated through.
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Fried Green Pepper Rings

Fried Green Pepper Rings

3 large green bell peppers
2 large eggs, lightly beaten
2 cups of milk
2/3 cup of Italian-seasoned bread crumbs
1/2 cup of grated Parmesan cheese
1 cup of all-purpose flour
Vegetable oil

Slice the peppers into 1/4-inch rings and remove and discard seeds and membranes. Com-
bine eggs and milk and stir well. Combine the bread crumbs and the Parmesan cheese, mixing
well. Dip the pepper rings in egg mixture, and the dredge in flour. Dip again in egg mixture, and
dredge in the bread crumb mixture, coating well. Pour oil to depth of 2 inches into a large skillet
or deep fryer and heat to 375 degrees. Fry the pepper rings for 1 to 2 minutes or until golden,
turning once. Drain on paper towels and serve immediately.
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Chicken And Dressing Casserole

Chicken And Dressing Casserole

3 pounds of cooked, boned, and skinned chicken (or boneless breast pieces)
1 can of cream of chicken soup
1 can of cream of celery soup
1 small can of pet milk
1 tablespoon of sage
1 package of cornbread stuffing mix
1 cup of chicken broth

Arrange the chicken in the bottom of a long cake pan or casserole dish. Pour the chicken soup,
cream of celery soup, and the small can of milk over the chicken. In a large bowl mix the stuffing
mix, the sage, and the chicken broth. Spread the stuffing mixture on top of the chicken and
bake at 450 degrees for 20 minutes.

Western North Carolina Style Barbecue Roast Chicken

Western North Carolina Style Barbecue Roast Chicken

1 frying chicken cut in pieces
2 teaspoons of sugar
1/4 cup of butter
1/8 teaspoon of red pepper flakes
1 teaspoon of salt
1 teaspoon of black pepper
3/4 tablespoon of dry mustard
1 teaspoon of chili powder
2 tablespoons of vinegar
1/2 teaspoon of Tabasco sauce
1 teaspoon of Worcestershire sauce
1 cup of water
1 tablespoon of chopped onion
1 clove of garlic, minced

Salt the chicken, brown in butter and put in a roasting pan. Mix the rest of the ingredients
together in a pot and cook over medium heat for 4 to 5 minutes. Pour over the chicken and
bake, basting often in a 325 degree oven for 1 1/2 hours.
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Beef Stew

Mother’s Beef Stew

2 to 2 1/2 pounds of lean beef stew meat
2 tablespoons of bacon drippings or shortening
2 large onions, diced
5 large potatoes, cut into eighths
4 or 5 large carrots, cut into 2 inch slices
Salt and black pepper to taste
Garlic powder
1 – 10 3/4 ounce can of condensed tomato soup, undiluted
1 cup of diced celery (optional)
1 soup can of water

Brown the stew meat in the bacon drippings or shortening. Add the onions and cook until
browned. Add the other vegetables and the seasonings. Add the soup and water. Simmer for
about 3 hours

Crockpot Apple Glazed Pork Roast

Crockpot Apple Glazed Pork Roast







1 - 4 pound pork loin roast, trimmed
1/4 cup of unsweetened apple juice
Salt & pepper to taste
3 tablespoons of brown sugar
6 apples, quartered
1 teaspoon of ground ginger

Rub the roast with the salt and pepper. Brown the pork roast under the broiler to remove any
excess fat and drain well. Place apple quarters in the bottom of a crockpot. Place the roast on
top of the apples. Combine the apple juice, brown sugar, and ginger. Spoon this mixture over
the top surface of the roast, moistening well. Cover and cook on Low setting for 10-12 hours

Chocolate covered hazelnuts

The hazelnut chocolate are small delights which no one can resist: one leads to another! Quick and easy to prepare  any time of year.

Ingredients

• 250 gr. toasted hazelnuts
• 200 gr. plain chocolate (or milk or white)

Instructions

1. Bring colored paper cups for chocolates and distribute them in a tray.
2. In a saucepan, melt the chocolate in a double boiler, taking the flame to a minimum.
3. When the chocolate is liquid, pour the toasted nuts into the pot and stir well with a wooden spoon.
4. With a tablespoon, fill the muffin cups with paper 5/6 nuts at a time and let cool.
5. Here are your chocolates ready to be enjoyed in a moment.
6. NOTE: In place of the hazelnuts you can use whatever your imagination suggests, almonds, nuts, puffed rice, cereal, pistachios ...

Boiled eggs stuffed

Sunday there have always been hard-boiled eggs stuffed. Today I present in a more creative, to be created in collaboration with the youngest.

Ingredients

• 4 eggs
• 1 can tuna in olive oil or natural
• 2-3 tablespoons  mayonnaise
• 8 capers for decoration
• 4 pieces of carrot for decoration

Instructions

1. Let firm up the eggs by immersing them in  cold water to cover them. Cook for about 6/8 minutes from the time of boiling water.
2. Let them cool and clean the eggs removing the shell. To obtain the perfect eggs, remove the shell with the aid of a teaspoon starting from the air chamber placed at one end of the egg, in this way there will not be unsightly cracks of egg whites.
3. With a knife, cut the top of the dome trying to obtain the eggs hard-boiled egg without breaking the egg shells.
4. Drain the tuna and place in a bowl with the egg yolks chopping everything with a fork.
5. Add to the mix the tuna sauce (or mayonnaise) to make it more creamy.
6. With the help of a pocket or pastry syringe fill the shells with the filling of egg white and egg lay above the domes previously cut.
7. Decorating eggs to make mindful of newly hatched chicks with capers for eyes and triangular pieces of carrot for the beak.
8. Serve the stuffed eggs in a bowl with high sides, maybe covered with salad leaves, in this way will help the eggs to stay up straight without running the risk that they will roll out of the bowl.

Mussels au gratin

Another typical recipe of Bari very tasty to prepare in minutes and very flavorful.

Ingredients

• 1 kg. mussels 
• 3 cloves of garlic
• 3 tablespoons chopped parsley
• 100 gr. stale bread or bread crumbs 
• 50 gr. grated cheese
• pepper to taste
• 4 tablespoons olive oil
• 1/2 cup white wine

Instructions

1. To prepare the mussels au gratin, started to clean the mussels, scraping and removing the fine pulling with a boxcutter When the mussels are clean, open them and take out half of the shell.
2. In a bowl, place the chopped bread crumbs, grated cheese, chopped garlic cloves, chopped parsley, olive oil and mix well together, creating a solid and fairly soft dough.
3. Fill each mussel with a little of the mixture.
4. So, place the mussels on a baking sheet covered with parchment paper and sprinkle with olive oil and pepper.
5. Finally, bake for 15 minutes in a preheated oven at 200 ° C.
6. Halfway through cooking, sprinkle over the mussels in the white wine and finish cooking.
7. The mussels are ready when the surface is lightly browned.

TIPS SOME  TIMES I A MAKE A LIGHT TOMATOE SAUCE AND PUT THEM IN THE SAUCE THEY ARE GOOD ETHER WAY

Pasta and chick peas

1. Put the chickpeas cooked in a pot, cover with water, adding salt and bay leaves.
2. After about 30 minutes the beans are cooked.
3.   pasta normally cook it.
4. add pasta with chickpeas and adding extra virgin olive oil and a bit( hot (or black pepper).
5. Let stand pasta and chickpeas for five minutes and serve.

250 gr. dried chickpeas or 1 can

Leaves 2 bay leaves

salt to taste

extra virgin olive oil to taste

 pepper   YO U CAN USE ANY PASTA YOU LIKE OR BROKEN SPAGHETTI

Zeppole di San Giuseppe fries

Zeppole di San Giuseppe fries are a typical dessert of Italian cuisine and is derived from an ancient tradition dating back to Roman times. According to the tradition of the time, after the flight into Egypt with Mary and Jesus, Joseph had to sell pancakes to keep the family in a foreign land, and for this reason, the Romans gave him the cute nickname "frittellaro," just to That is why, throughout Italy, the donuts are the sweets of Father's Day.

Ingredients

• 6 eggs
• 300 gr. flour
• 150 gr. oil
• 500 gr. water
• frying oil to taste
• sugar to taste (for garnish)
• Fabbri cherries in syrup to taste (for garnish)

Instructions

1. Pour in a thick-bottomed non-stick pan, water and oil,
2. Shortly before boiling, remove the pot from the heat and pour inside the flour, return the pot on the stove and mix the ingredients with a whisk at the beginning and then continue stirring with a wooden spoon to get a compact ball.
3. Turn off the heat, pour the mixture into a bowl and let cool.
4. Once mixed warm the eggs, one at a time, by adding the following only when the previous one has been completely absorbed (you can do this with a wooden spoon or selected one of the whisks or a planetary mixer).
5. Eventually you will get a smooth and homogeneous letting it fall with a spatula or a spoon, form a kind  ball,
6. Transfer the mixture into a sac-a-vent with a few stars.
7. Cut squares of parchment paper that have sides of 10 cm and a squeeze on each square of dough disk with a diameter of 6-7 cm will be formed with a spiral motion.
8. Modeled as approximately 15 other donuts or until the mixture is finished.
9. In a saucepan from the top edge, place the frying oil that will bring to a temperature between 160 ° and 170 ° C, the oil must not be boiling, frying gently letting you must turn over the donuts several times because you can inflate evenly.
10. When the oil has reached the ideal temperature, dip no more than 1-2 donuts still attached to the square of parchment paper on which they are supported; paper will come off by itself after a few seconds and can then remove from the oil by serving a gripper from the kitchen.
11. Stir several times the donuts in hot oil until completely browned, then drain them and place them with a slotted spoon to drain excess oil on multiple sheets of paper towels.
12. When you have fried all the donuts squeeze custard
    
    , you have moved into a sac-a-poche with Starry nozzle in the center or on the circumference of donuts.
13. Garnish the donuts with sour cherries in syrup and powdered sugar and serve your San Giusepppe fried donuts.

if you don't want to make custard you can use pudding any flavor

COOKING TIP FOR BEGINNERS

Custard/home made old fashion way

The custard cream is the most known and used in pastries, is served as a dessert spoon or used for filling cakes, cream puffs and various other pastries.

Ingredients

• 500 gr  milk
• 150 gr. Sugar
• 50 gr. flour
• 6 eggs
• 1 teaspoon vanilla extract
•  

  Instructions

  1. First of all, take a medium saucepan and put in all the milk by putting only half a glass, will serve in the final stage.
  2. Also pour in the vanilla extract and heat over a medium flame and turn off as soon as it begins to boil.
  3. Meanwhile, in a bowl put in only the egg yoke with the sugar and, with the aid of an electric whip, beat to everything well.
  4. Continue to whisk until you have achieved a smooth cream and frothy.
  5. The milk in the meantime it has cooled down a bit ', just get a third and pour slowly into the bowl with the egg cream and sugar that you just made and continue to stir with his whip.
  6. Pour the milk very slowly otherwise you risk ruining the cream before you even finish it.
  7. Now you can sift the flour and add it a little at a time into the cream. Stir the whole thing.
  8. Pour the cream into a saucepan with the milk boiled earlier. Turn on the heat and let boil absolutely not forgetting to continue to mix by hand with a whisk or something like that, if you want even a wooden spoon.
  9. Once boiling, lower the heat and continue to stir for 2-3 minutes more. Then take half a glass of milk put aside and add it to thread into the pot while stirring thoroughly to avoid forming lumps of ugly. Poured all the milk, turn off the heat and your cream is finally ready.
  10. Allow it to cool and to avoid that is formed above a cuticle, cover with plastic wrap. You can also eat it after 3 days before using it but bring it to room temperature.

Orecchiette with rapini

Orecchiette with turnip greens are one of the most representative dishes of Puglia, particularly in the province of Bari

 Ingredients
◾  600 gr. Bari fresh orecchiette
◾  2 bunches rapini
◾  5 anchovies
◾  180 ml. olive oil
◾  chili or pepper
 Instructions
1.  Clean up the rapini taking only the tender leaves and tops, put  in a colander and let's leave them to drip.
2.  We boil water in a pan large enough and when it boils turnips dive before and 5 minutes after the orecchiette.
3.  At the same time  cook the orecchiette ,in a pan heat the oil
4.  make sure that the oil is steaming in connection to draining pasta and rapini , in the oil , clean the anchovies  chopped fry and let's leave them for a while.
5.  Then pour the oil with anchovies on the orecchiette and rapini drained adding to pleasure  chili pepper and  mix everything well.

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Great place to eat and bring the family

Spoonfull# spoonful in Brampton is a great place to eat and take the# family the food is great and the kids just love to go there the food is so fresh very clean place to eat at spoonful has a very pleasant atmosphere very welcoming very large buffet food cook seafood Italian food Chinese food Japanese food what # children enjoy eating carving roastes  Spanish food Portuguese food# beautiful displays chocolate fountain that is a hit with my grandchildren, we# love to eat there I could tell the use there's food safety there the place is a spectacle  the washers are very very clean the food tasted very very fresh as I would recommend anybody go there to eat and  also gives moms a break and trust the food here's some# pictures that I took while I was there

Broad beans and spinich

It is often said that the simplest dishes are the most good ....
This recipe is an example: to form this dish are just two simple ingredients, dried peeled clean split fave beans and wild spinach, wild herbs bitter taste, which together give rise to a rustic and tasty dish,

Ingredients

• 400 gr.  split dried peeled fave beans
• 400 gr. wild spinach or escarole 
• 3 leaves  bay leaf
• water to taste
• olive oil to taste
• salt to taste

 

 

Instructions

1. To prepare the beans and spinach the first thing you'll need to rehydrate the beans by putting them to soak in a bowl with plenty of cold water for about 12 hours (you can put them in the evening and then cook them the next day).
2. The next day, drain the beans, rinse them under running water, and cook them in a large pot, covering them flush with water and adding two / three leaves of bay leaf
3. Close the pan with a lid and simmer over low heat, the beans for at least 2 hours, adding, if necessary, in the case of the hot water from drying out. During these two hours the beans will release a froth that will eliminate with a slotted spoon.
4. Meanwhile wash the spinach well under running water and allow to drain, then clean them, removing with a knife the hardest part, the white one at the bottom that holds together the leaves. Eliminate even the most damaged leaves, keeping only the most beautiful and tender.
5. Blanch in boiling salted spinach  quickly for a few minutes, stirring with a wooden spoon. Just be very tender, drain and set aside.
6. Meanwhile, the beans have finished cooking: drain and mash them in a food mill to obtain a puree and stir well with a wooden spoon.
7. Salted broad bean puree and dial the traditional dish of beans and spinach  divided in half: one side of the plate you place the beans and spinach on the other.
8. Season with a drizzle of extra virgin olive oil, preferably a good oil from bari, and served with fave beans and spinach accompanying slices of bread