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Spaghetti di Gragnano alle Vongole Cremose e Seppie Scottate


This is the creative dish that Tania and I have done in the third episode of the School. We had as a guest chef, Vivian Varese, owner of the restaurant Alice in Milan, as well as the second best chef Woman of the Year 'Identity Golose ! I really liked his cooking: fresh, light, colorful and elegant. If you give a bit of vanity, in my small (but really tiny, eh!), I find myself there. , P the very least, one day I wish I could cook like her. : O)) I wish this is (intra) saw, sin that day I did a bit of a fool, our pasta was hot and tasteless! : O (
In this recipe, we decided to make a creamy sauce with a potato. In addition, we chopped clams to distribute them more evenly over the spaghetti, in so that every mouthful the diner can find a few pieces of clam. That's why the clams creamy. In two
we struggled to finish this dish in 30 minutes, we were able to Serve the pasta just 20 seconds left, and you could see! , P There are many elements to be treated. If you do everything yourself, I suggest you prepare your oil with parsley and lemon zest in advance, calmly.

for 2 people

oil to a handful of parsley
parsley, leaves only
extra virgin olive oil to taste

Blanch the parsley for about a minute. Gather them with a slotted spoon as soon as the color becomes a bright green.
Immerse immediately in iced water to stop the chlorophyll.
Remove the parsley from the water, squeeze and dry thoroughly with a paper towel. Blend together with a bit 'of extra virgin olive oil.

Scorza candied lemon zest 1
Amalfi lemon, cut into julienne
25 grams of sugar
50 ml of water

Place all ingredients in a pan and then reduce heat to low until the rind is transparent and the sugar will have a syrupy consistency.
Let cool separately.

creamy spaghetti with clams and cuttlefish cooked
400 g clams , even 500 grams, come on! O) 4
cuttlefish
150 g spaghetti 1 clove Gragnano
' garlic
1 small potato, diced 1

carrot 1 celery stalk
1 / 2 onion
the peel of 1 organic lemon
extra virgin olive oil salt


Prepare the broth where they cook the pasta with the lemon peel, carrot, celery, onion and tentacles of squid. Cut into julienne the remaining squid.
In a pan fry a clove of garlic. Remove it when it is lightly browned and pour the clams.
Wait for it to open and remove them from the pan. Clean the shell, but leave intact 6 for decoration. Chop the rest.
Boil the potatoes in water until the clam is tender. If too dry, add a bit 'of water. Blend to smooth. Taste and salt if necessary.
Meanwhile, boil the pasta in the broth for a few minutes. Transfer to a hot frying pan and start cooking it in the manner of risotto, pouring the broth a ladle at a time. Salt lightly, halfway through cooking.
When cooked, remove the pasta from heat and stir in the mashed potatoes and the joke of clams. Serve.
Blanch for a few seconds the julienne of squid with a little oil in a frying pan hot. Add salt and place them over the pasta.
Finish the decoration with 3 whole clams in each bowl, sprinkle with olive oil, parsley and some candied lemon peel.

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Nour: Shampoo al sapone di Aleppo 30%

As promised here is the review on the shampoo Nour soap of Aleppo.
I have already reviewed this brand of soap, click to read the post here !

It has a 200ml bottle, within the product is quite fluid, almost gelatinous consistency in green.
The washing power is very high, in fact all you need do only one pass of shampoo for squeaky clean hair. Lets
very light and shiny. What I think is fantastic that after continuous use for about two months, my hair last at least one more day perfectly clean, a factor to be reckoned with.

not gave me problems to the skin, often because if I use too corrosive or chemical crazy I find myself with an itch, something that has not occurred with this shampoo.

E ', therefore, a great product, only downside is that detangles the hair, if not use the conditioner and comb it will be impossible to prove a little dry. This fact is accentuated if you have fine hair and a little kinky like mine.
I found my perfect routine using this shampoo on the roots and the lengths they use a very rich and nutritious as that of Suhada. My hair is perfectly clean and soft to the root along the entire length! Here the incidence

:
aqua, coco-glucoside , olea europaea fruit oil *, Laurus nobilis fruit oil *, sodium hydroxide , glycerin, parfum, hydroxyethylcellulose, xanthan gum , phenoxyethanol, benzoic acid, Dehydroacetic acid , ethylhexylglycerin , guar hydroxypropyltrimonium chloride, there
75810 * from organic farming and biospontanea

The incidence is fairly good, reds are dyes and antistatic agents . It has no parabens and the resulting oil and there are agents too aggressive!

As stated in previous post is certified by ICEA is also not a product tested on animals and is Nickel tested.

Rating: 7 / 8

Il costo è di 7,50€. Per maggiori informazioni visitate il loro sito !  

Vi consiglio questo prodotto, sopratutto se volete curare i vostri capelli con prodotti di ottima qualità con un buon inci!

A presto, 
E.  

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Basic Beauty: Shine Lipstick

Oggi vi parlo per la seconda volta sul blog del marchio BasicBeauty, brand cosmetico appartenente a Limoni S.p.A.

Se infatti non avete un monomarca nella your town do not despair because in all the perfume Lemons seen a few pieces of this brand, glazes the eye shadow. Lately
also came with a mini-stand all the lipsticks, where you can choose from several finish, glossed by the matte.

Since I was fine with the glossy finish of the first lipstick that I bought (there speak here) I decided to take another.
I was drawn to this very delicate nude pink is the RS41.
Here's the swatch:

Being very adaptable, which sees the pink in the picture is the result of many steps. On the lips tend to be quite transparent. The effect, however
I do not mind: it is lucid, very moisturizing, gives a touch of light is perfect for every day, most of all is suitable for girls like me who have perpetually dry lips!
The length is good, taking into account the fact that this type of finish tends to fixate less on the lips!

Rating: 7

I recommend in general the line of shine lipstick, the colors available are not a lot but if you like the kind of lipstick I recommend you try it!
The price is around € 5, why not?

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Cheesecake di Crema Candita di Ricotta


This is a recipe that I'm very proud. Every time I prepare this dessert, I stand open-mouthed my guests. It will seem difficult only because of the presentation, but his two elements are very easy and quick to do. Since I have been generous to reveal my secret weapon, I wished that you citaste every time you make this cake! O)) for 8

cheesecake

sponge
3 eggs, at room temperature
105 grams of granulated sugar
75 grams of 00 flour, sifted 15 grams of
warm water
about 1 tablespoon of vegetable oil

Whip the egg and sugar with an electric mixer for about 10 minutes until frothy and white. The consistency should be like a mousse and when you lift the whisk should leave a trace.
Add and mix the flour, a tablespoon at time. Stir gently with a spatula by movements from the bottom up. Finally, incorporate the water, always with the same movement.
Coated 2 plates measuring 30x40 cm with baking paper. With a brush, lightly grease it with oil. This prevents the cake from sticking too much.
Divide into two plates and try to widen it with the spatula to make a thin layer of 0.5 cm.
Bake in a convection oven preheated to 170 ° C for 8 minutes or until golden. Cool
apart without disconnecting. Take a pastry ring (or glass) of 8 cm diameter and 8 disks obtained from each plate.

candied ricotta cream
750 grams of fresh ricotta good quality
250 grams of mascarpone
125 gr powdered sugar + more for decoration
60 g candied tropical fruit (papaya and pineapple )
40 g candied orange + more for decoration
1 teaspoon orange flower water (optional)

Cut the candied fruit into cubes. In a large bowl, mix icing sugar with the mascarpone.
Pass the ricotta through a sieve with a mesh fine for 3 times. This process is very important to a creamy consistency and grainy, as with the ricotta.
Mix the ricotta and mascarpone with a whisk and try to assemble the cream to make it slightly softer.
Add the candied fruit and orange flower water, stir gently with a spatula from the bottom up.
The orange flower water gives it a special aroma that reminds me of the Middle East and southern Spain in the spring. You must use it sparingly, otherwise it becomes sickening. Alternatively, you can use the zest of an orange left untreated.
You can try this cream now, but it would be best to leave it in the refrigerator overnight before eating. In this way, the candied fruit will have time to soften and give more aroma to the soup.

Presentation
Assemble the cheesecake at the last moment, just before serving. Recommend you purchase a ring cake. You can find it easily in the shops with affordable home. Take one or adjustable to 8 cm, in my opinion, is the ideal fit. It 's a worthwhile investment that will make you look good, not only to assemble the creamy desserts but also for other pieatanze Serve. Otherwise, patience, your cake will be nice but not will be good anyway.
Place the ring on the center of the plate and insert a disc of sponge cake. Add 2-3 tablespoons of cream, trying to distribute it well. Finish with another disk, with the golden hand upward. Gently press and pull the ring gently. Sprinkle the cheesecake with icing sugar and decorated with a few strips of candied orange.

This recipe was written for my new weekly kitchen. For two weeks I work with the site Udine20 : if you want, you can read me every Saturday there! : O))