Saturday, December 26, 2009

When I Eat A Lot My Stomach Sticks Out

Ghirighìo




INGREDIENTS FOR A SWEET TO 6 PEOPLE:
- 300 grams of chestnut flour new.
- 150 grams of shelled walnuts.
- 60 grams of raisins.
- a sprig of rosemary.
- ½ cup extra virgin
- salt and pepper to taste
- lukewarm water








PROCEEDINGS
Mix the water in a bowl with the flour, making sure no lumps, add enough water to make a creamy mixture, cover and let stand for about half an 'hour .


Line a round baking pan about 26 cm in diameter with parchment paper and pour the mixture.
Add the quartered walnuts, olive oil, raisins, a few leaves of rosemary, a pinch of salt and freshly ground pepper.
Bake in hot oven (190 ° / 200 °) for about twenty minutes until the surface starts to crack and the nuts to brown.

Ghirighio Serve warm accompanied with a tablespoon of fresh ricotta.



Friday, December 25, 2009

Format Reconsideration Letter

Notes kitchen and other things of historical Guido Peyron

Yesterday, at the home of a sympathetic friend in Florence, I came across this publication in 1956 of the famous painter born in Florence in 1898.


Carry a small clarification of the author that, in my opinion sums up in a beautiful way to my job.


... "The kitchen is color, brain, nose.
I wanted to say that the kitchen is color, poetry and perfume. Handling similar to those who practice the arts, the diluted colors, to prepare the palette of combinations, similar to work to those who have to handle the clay with your hands to put on the armor, and I do the armature is perhaps the moment the sculptor's most exciting and alive, as it is for the painter's first temper color after 'sketch, the sudden rush for the musician's hand on lined paper ."...

Sunday, December 13, 2009

Look Great When Ice Skating

Vertical Messorio to the Macchiole Cinzia Merli



Last week I had the privilege of attending a tasting at the beautiful Macchiole, after the vertical Paleo last year and subsequently Scrio, it was the turn of the company Messorio Merlot.
Since 1994, the first year of production, until 2007 a few months in bottle.


Monumental 1997 with the still fresh fruit and tannin with a wrap-around 2006 according to many the best final with powerful and long nose, the 2004, my favorite even though the ending has a slight bitter note; 95 and then the surprise of the evening along with 2002 slightly animal notes, 99 powerful and complex with a nice spiciness, 2000 as of all Bordeaux, 2001 with a tannin and a final wrap long, 2003, despite the year, had a beautiful fruit uncooked, 2005 and 2007, powerful and spicy yet refined, unfortunately, is that 94 to 98 had problems sealing cap.


thanks to Cynthia that every time it makes us feel at home and other people who made the evening possible.