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A little patience, I am organizing a short return. For the time being satisfied with a little bit of bricks egg pasta, perfect for pasta and beans, that so dense as to make the spoon is right in the holster. See you soon, then ...

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Temporary suspension

As you can see I have long been absent for several problems, foremost among them the link. I'm gearing up, be patient, I will come back in shape after the epiphany, with more frequent updates. In the meantime I wish everyone a Merry Christmas and a 2006 just as you wish. Hello

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Pumpkin! The simple things

Keeping in autumn climate what better than the pumpkin, with its color, its scent when it is split in two, the sweetness of its flesh. I prefer Always clean the pumpkin from the skin raw, cut into squares and bake, steamed or braised and then blended to make a cream to serve as a main dish, or mashed with a fork to make a puree, or a cold chunks seasoned with olive oil and vinegar as a simple contour. With a surplus of mashed pumpkin gnocchi I, the puree should be very dry, to ensure that they have cooked a few minutes without sauce in pan so that water evaporated as possible.

PUMPKIN GNOCCHI WITH BACON AND WALNUTS

pumpkin 500 gr 125 gr 80 flour

speck

nuts 1 small onion, grated Parmesan

salt pepper

Mix the pumpkin puree well dried in the pan with flour, form loaves without working too hard and cut them into pieces. Cook the gnocchi in boiling water and drain down when they are afloat. Meanwhile, cook the onion to cut icing, add the bacon into strips, season the gnocchi to the pan with this sauce, a touch of butter and the Parmesan cheese chopped walnuts. Serve.

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Surely we can be satisfied by food ingredients particularly complicated or sophisticated, but there are foods so simple that, at least to me, give great satisfaction. One of these is the soft-boiled egg, in this case served with a creamy sauce of peppers and zucchini in a pan. All my senses are intoxicated, hearing, the crunch of the shell when it breaks, the view from the contrast between the egg white and yolk yellow, the touch to the creamy consistency of the yolk, albumen next to the more solid, smell, because the fresh egg to know nature and finally of course the taste. Five ways to put one egg and two minutes of cooking, better than that ... only a sprinkling of truffles!!