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Mushroom Risotto!

Risotto is one of my first favorite!

And to be honest is one of the dishes that I do best!

Today's is made with mushrooms!

Ingredients: 350g

.
parboiled rice mixed mushrooms, cherry
podorini,
1-2 - carrots, vegetable broth
,
a clove of garlic, onion
,
parsley, parmesan
,
a piece of butter,
salt, pepper, oil .


Time:
in a pan with a little oil fry the whole garlic, washed and without skins and carrots cleaned and chopped small.
(hereinafter the garlic should be deleted)
Add the mushrooms clean and well washed and cut
tomatoes washed and cut in two.
Season with salt and pepper and cook.

Good! Now prepares the rice!
In a pan, fry the onion and cut
well washed with a little oil and some butter

Add rice and toast

the Cook rice, add vegetable stock a little at a time
(In the kitchen there are about twenty minutes)
almost cooked add the mushroom sauce and mix with the parmesan

in the pot add a dash of pepper. . a sprinkling of parsley and a handful of parmesan cheese: D

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Sphinxes of St. Martin!

November 11: St. Martin!

tradition at my house to prepare the sphinx!

I remember him always as a child .. my grandmother filled my bowl full of sphinxes with sugar and cinnamon

be great .. I learned how to do it myself .. with her mother!
This is a recipe handed down from my typical Sicilian ..

Ingredients: 500g
. flour
a cube of yeast
lemon peel and orange water to taste


sugar to taste oil for frying Filling



CUSTARD
50gr.
100g of flour. sugarmill
4uova
of a pint of milk
lemon peel

Development: Prepare the dough of Sphinxes
stirring for good flour, yeast, lemon and orange peels and finely chopped water.
Knead until the mixture is smooth and no lumps!
The dough should not be hard .. not too soft .. say something in between!
Let rise until double in the compound!

ready soon .. Heat the pan or a deep fryer oil abbonante!
The sphinxes are prepared one by one ... with a spoon!
(fill a tablespoon of mixture and allow it to slide into the hot oil) and turn them
just see the gold is ready!

The mix is \u200b\u200bsugar free!
Then you can cover with sugar or honey or stuffed with some

cream (pastry, ricotta cheese, chocolate etc ...)

I put the custard that my mother taught me.
Separate the yolks from the whites. Beat the egg yolks with sugar until they become swollen and frothy. Add flour, milk and lemon zest and continue stirring mix well.
Put the bowl on the stove and begin cooking without stirring ..
boil until 3min .. and allow to cool slightly before stuffing the sphinx!

I have helped with the pastry bag! : D
et voila ... Bon appetit!

With this recipe for the collection of
TRY TO ENJOY