anyone know, some do not, but we were evicted due to ongoing work, sigh.
Luckily it was short, we have abandoned the trusty immersion blender, the silicone molds, the armaaaadiii (with everything on them ... sic!), Etc. ..
Matching luck with that have welcomed us with open arms to give us hospitality and support nel momento del bisogno, ma del resto questo (eheheh) rientra a pieno nel modus vivendi broccoloso: non scriveremo tutti qui, ma siamo una bella banda .
Detto questo, che se non si era capito vuole essere anche un ringraziamento de core a chi ci ha ospitato, passiamo alla ricetta.
Vi domanderete cosa collega la ricetta al preambolo, giusto!
Beh se approfittate di ospitalità, cortesia, etc. e tutti sanno che siete dei provetti food blogger, beh il minimo, ma veramente il minimo che la vostra coscienza vi spinge a fare è preparare qualcosa di buono, o no? Voi che avreste fatto?
Di certo, però, c'è il fatto che essere in trasferta non facilitates ...
you without your pots so familiar and thus eliminate the long cooking, you would feel "spatriati.
Del peeler even the shadow ... mmm mashed and deleted anything that can never involve the use of the potatoes.
The immersion blender is a strange way ... also unknown smooth.
The oven is not yours, but you can always try to immerse yourself in a foreign land without overdoing it.
The ideal solution for us was a dinner with meatballs accompanied by radicchio and Taleggio.
Serves 4 hearty eaters (6 normoaffamati, 2 or 3 very hungry)
For the meatballs:
minced veal meatballs 200 200
ground pork 1 / 2 cup white wine + wine taste to fade
1 cup bread crumbs
old lemon zest to taste
parsley salt pepper
Parmesan to taste 1 egg
Oil evoqb
leek white wine to taste to taste
For the radicchio:
4 heads of radicchio
2 / 3 pound of Taleggio cheese
salt to taste oil
evoqb
We start from radicchio.
Cut into four (or 2 depending on size) chicory, wash and place on baking (previously covered with greaseproof paper) and put the pieces of Taleggio cheese between the slices. This is crucial for a smooth taste to the whole.
Sprinkle with little Parmesan, a pinch of salt and a drizzle of olive oil in closing.
You can bake at 180 degrees for 15-20 minutes (the oven did not have foreign degrees, but the drawings ... boh?! Chance that we chose the design of the cake ... because the designer or manufacturer were not ... accustomed to the icons and the others were incomprehensible to us).
Meanwhile, prepare meatballs. Place the dried bread to soak in 1 / 2 cup white wine, chopped parsley, sliced \u200b\u200bleek, grated rind of a lemon.
When you have prepared the groundwork put the parsley, breadcrumbs (being greater than the quantity of bread to the wine will not need to squeeze), egg, parmesan, lemon zest, a little 'go up and meat in a beautiful ciotolona.
Delight Mix well and then her going to prepare the meatballs.
At this point you can put the leek and fry then add the meatballs, turn them, brown them is blurred.
Now turn the heat down, cover with a lid and cook slowly.
You can smoke a cigarette and put quickly into place and / or equipment.
cooking times depend on the size of the meatballs, our medium and were employed around 15 minutes.
With these balls, and their worthy companion, partake (at last too!) To MTChallenge February
Want to know what was the end the story? Well we are back home and won the dinner guests.
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