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meatballs spiced skewers of sheep from cous cous

Preparation time: depends on the number. Minimum of at least 25 min.
Difficulty: Average
Secret ugly, unspeakable
"As the sheep in callara ?"
"It's butter!"
consumption of sheep meat is popular throughout the Maghreb, starting with cous cous to get to products that require a whole day, like the whole sheep cooked in embers in a pit five feet deep with leaves herbs and spices. The use of spices requires a great skill to mask the pungent odor of sheep. That's why we Italians-with few exceptions, we are much more likely to eat lamb-a lamb for a single month of life-and that the primary defect that can be found in dishes like the chops is just "the smell of sheep" . For some years it has spread the consumption of grilled skewers of sheep originating in the festivals and Corropoli Controguerra in Abruzzo, which has cleared through customs, this type of meat in the world of consumer goods but still represents only one side of a medal much more complex .
meatballs spiced skewers of sheep from cous cous's aim to bring the meat dell'ovino adult in a form where it was cool this is the finger the fusion.

I want so much to this dish, which I claim full copyright, I'm willing to give all the portions.
Proceed as follows: 400 grams of skewers of sheep deprived of the toothpick. Put in a blender 2 onions, two carrots and two sticks of celery. Frullateli little, leaving the pieces. Heat in a pan two cloves of garlic and crushed red pepper clothes and fresh-cut knife with two tablespoons of olive oil, add the mixture of onion-carrot-celery and saute for a few minutes over high heat. Throw pan in the diced lamb, salt and spices to add the cous cous, a mixture of turmeric, cumin, coriander seeds and sweet paprika that you can buy pre-established specialist dealers like Castroni abundant. The spicy, as I said, it is essential to mitigate the strong aroma of sheep. Jump all over a high flame, then add a tablespoon of tomato paste dissolved in double-half cup of water and cook until the mixture is right with the rank of amalgam. Let cool and transferred back into the mixer along with bread (two slices) soaked in milk, bread crumbs, egg yolk and a pinch of salt. Whisk without exaggeration, it is important that the preparation remains into small pieces. Now proceed with the impolpettatura. Give her small, the size of an olive Ascoli, no more and then pass them in beaten egg and bread crumbs, lightly salted. You can prepare in advance and store in refrigerator and then fry them at the time it is consumed. This will also help to stabilize the breading.
Chapter frying: abundant oil and very hot, but did not reach the smoke point. For plenty of means that should a meatball dipped risulatre completely covered by the oil. I used a mixture of olive oil and peanut oil, but you can do as you please respect the rule always hot and plentiful. With Drain a skimmer when the nice crunchy breading will-it will take two minutes or less taking into account that the filling is already cooked, and dried on paper towels. Serve immediately!
Additional Considerations: meatballs spiced skewers of sheep from cous cous may be brought in as a starter version finger or it will be the surprise hit of your big dinner of cous cous with semolina yellow versions all'abbacchio and shrimp over the cous cous with vegetables and beef- coming soon. Just the juice of cous cous with lamb, or beef, can be used as a sauce where shoes meatball skewers of sheep as if they were French fries and ketchup. In any case, should always be eaten with your hands!

Council of Sommelier: I paired these meatballs with Rubesco of 2006, but this is a dish that can withstand any challenge. Dare and uncorked the bottle of Brunello that you keep in Serbia for the degree of your daughter, get off at a wine shop and spend 30 € for a Sagrantino di Montefalco or sbizzarritevi and buy a wine from Burgundy.
Enjoy!

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Squid stuffed with potatoes and peas

Preparation time: 35min.
Difficulty: Average
Secret in egg yolk filling. Time stewing.

Guest # 1: "You know, I cook very well,"
Guest number 2: "Really, what's your specialty?"
Guest # 1: "The carbonara!"
Guest number 2: "Capers" (understood as exclamation)

Mind you, a good carbonara, in addition to survey-see-dish of the condemned to the electric chair, is a dish whose success is very complicated but an assembly is not good enough to make you the new Gordon Ramsey. Without going though the shoulder dell'abbacchio boneless stuffed with chestnuts, squid stuffed with potatoes and peas is a dish with a little 'attention, anyone can cook and that makes you do the figure of the master cooks.
It looks great and can be offered either as starter or main course.

To prepare the filling of two squid you'll need a can of tuna in oil - I used the Consorcio, but I also love the Callipo. Instead Nostromo, Alco, Riom, to quote the most famous, they all share the same taste-not-flavor. In addition, you will need 4 or 5 anchovy oil, Capper sottosale the washed and dried, Parmesan or pecorino cheese, bread crumbs soaked in milk or breadcrumbs, egg yolk, salt, pepper, parsley and a tablespoon of olive oil. Do not give you the exact portions, such as 36.5 grams of cheese, an ounce of bread crumbs, and so on because I work for the first eye. May be an indication that still is not all that tuna accounts for about half of all the stuffing 8 or we can say that the tuna is half of everything you do ...). Put everything in a blender until the mixture is smooth but still with a minimum of consistency, must feel a bit 'small pieces and transfer it- in a pastry bag . If you do not have it, createvelo with a plastic bag from the freezer, fill the bottom and cut a corner. The squid, which you do from your fishmonger to clean, they must be filled to the bottom, leaving a little space on the opening which is sealed with a toothpick.

Cooking: in a pan or a casserole, make heat two tablespoons of olive oil with a clove of crushed garlic and dressed and fresh chilli chopped with a knife. After a couple of minutes, removed, garlic and chili, you can put your stuffed squid. Brown them on both sides, so as to stabilize the filling, add the potatoes cut into big squared, frozen peas and a tablespoon of double concentrated tomato paste. Then put half cup water, cover and then go for 20 min., That is, until the squid is not good elastic. Monitored, however, all making sure that does not dry too. When cooked, season with salt and Serve.

Council of Sommelier: if you suggest as a starter then bubbles, possibly a classical method like the classic Berlucchi Franciacorta or maybe roses. As a second you can put a medium-bodied red-Barbera, Rubesco, Morellino etc. .- or to remain in white, a Verdicchio dei Castelli di Jesi.


Enjoy!

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Finally we rehearse! Si prova!













repeteren Eindelijk weer! doggy-style (Drama Ministry) vrijdag 28 januari is .
(hier een paar foto's van de repetitive)
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You try! doggy-style (Drama Ministry) is Friday, January 28 . Although this is now the fourth replication, a ripassatina is always good. Then try a taste. The path leading to the staging of a show is actually the most important creative moment of the theater, most of the performance itself ... Here are a few pictures of the test (oh well son poco belle, ma l'idea rendono)

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tuna steak with salsa verde

Preparation time: 20 min.
Difficulty: depends.
Secret equivalence tuna \\ manzo.Per the salsa verde: the secret ingredient.


Just to repeat myself, I might mention NOT tuna steak on a bed of rocket already here because I'm venturing into one of those contexts by the highly popular pseudo gourmet last minute, fellow snacks Bufalari pachinari-of-rucolari. Bluefin tuna is widely available on the shelves of any supermarket fish that meets and is proposed as a main dish of the day not only in those places with the right-declared fish-type restaurants but also in unlikely disco-pub without a precise orientation where a John Doe any, in full hazelnut, will tell the desk colleagues have enjoyed a fantastic cut of tuna.
Thousands of miles to the east, while chewing a wad Mario Rossi and well done "thread" of tuna with arugula and cherry tomatoes, at 3 am look-alike Model Hanzo Yen will compete to grab the last auction of the best tuna Tsukiji market in Tokyo. I just landed tuna are first divided into quarters, and here begins to be equivalent to the ox, and then into thick steaks with the bone-or should I say with a lisp? -. What is most striking is the red blood, which makes the meat very similar to the Chianina steak.

Then simply go to your confidence and make your fishmonger to cut a tuna steak great high, which is at least 300 grams. Once home, heat the iron plate of steak or a frying pan, maybe those with termopoint, until it becomes red-hot-to verify the achievement of ideal temperature pour a drop of water on the surface, evaporates immediately if it means that we have. Avoid, however, spit on, while getting the same effect, you could hurt impress guests who do not understand your mission . Occurred then, in one way or another, to achieve the right temperature, take your tuna steak and grease it lightly with olive oil (extra virgin, needless to say, or is there someone who still uses oil or pomace 'Corrected oil or even canola oil, and if so, you can also stay but for me it is as if it were not) on both sides, add salt with coarse salt and pepper and beat on the plate. Cook two minutes maximum per side, Serve and serve immediately.
For the salsa verde: the first time I tried the recipe on the internet for something, it was for the green sauce. There are many versions, all more or less valid, but only a few reported that at this point shows that the secret ingredient: a hard-boiled egg yolk. Put in a food processor 150 grams of fresh parsley, cutting away only part of the stems. Then desalted and dried salted capers, a teaspoon-4-5 anchovy fillets in oil, lemon juice, two leaves of basil, salt (a little, there are anchovies and capers), and precisely the hard-boiled egg yolk . Optional: a clove of garlic peeled and private soul. I say may, without dwell on lubricity Garlic social relationships and humor like that, but just do not digest it all. Filled with olive oil and mix until blended.
dish, you can put what you put next to the steak, french fries, lettuce, chicory, etc.. etc..

Council of Sommelier: again, you can suggest a medium-bodied red. I do not say a Chianti else looks like we're talking about the Maremma tuna is fine but for example a Torgiano Teroldego Rotaliano or just to wander. To stay on classic themes instead, a white importantly, Schiopeto type will make you do a very good figure.


Enjoy!

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Envelopes of Postbank

Cleaning. Old papers and crumpled notes. A bag full of junk to throw away. Also a stack of envelopes of Postbank I come from. Remember, those light gray? That until recently it used to giro cards, money orders or other records to the Postbank (free) to send. No more than three years ago I had no doubt that envelopes because they were simply convenient and useful. Now they are relentlessly on the pile of disposable paper ended. What happened? Why is the value of those envelopes nil?

When we Foundation "Quelli di Astaroth" founded in 2004, we opened an account at Postbank. Simple, trouble-free, even for a business account. Postbank was also hugely popular in the Netherlands for his down to earth approach to financial matters. But it could not continue because the trend is to make money and take out a trend and the Netherlands have become prone country. ING Bank, Postbank and this is taken over by the new fashion: big, bigger, biggest (read: financial power). Of course they have the customers (consumers, what an ugly word) reassurance that everything will continue as before. Tons, perhaps millions are spent on publicity campaigns and marketing strategies to convince us that the merger of Postbank was just fine.

But none of that. Lies of liars finances. ING was only interested in customers of Postbank. So customers and continue to do what they want. Transactions must now be paid. All services now have a price. Customer service is hard to find. And free envelopes? Ah, that use no more dog because we are modern and we do everything via internet banking. So the ING bank branches may close and all the staff redundant. And then you hear is that ING's own money and private money from the customer invests in the arms industry ...
Signs of the times. Everything is money, everything is profit, yield, profits, economy. The financial giants do what they want, corporate rules.

But wait a minute ... We have just rescued the banks of the bankruptcy. We, the citizens, taxpayers, the ordinary people. She: ING Bank, ABN AMRO Bank ... We have pumped billions to prevent the banks went bankrupt because they are totally irresponsible for years have dealt with their cases. Two years ago, the government (we) tons of money (our money) to the bank unconditionally because they were stupid. ING did not even have "Thank you" said. And we, the citizens had swallowed it. That they have screwed us and they even continue to do everything they want with us and with our money. And more recently with the culture. Yes, because money is, all the money has gone to the banks. Therefore it must be cut. Where can the money be found? In art, the (cost?) Of an orchestra, the grant of a theater, tickets in the VAT increase. So the culture. The banks have lost billions and culture to fill the hole ... Who's crazy now?

Well, I really throw away all those envelopes. But I will keep one for me to remember other times when the Netherlands was a better country. And also very practical to quickly recall the account of "Quelli di Astaroth" to move to another bank that is less severe (but seem to be catching, because banks remain very)

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things have happened Successo di tutto



of everything happening. Yes, the last months of 2010 are extremely busy, but in a fun way. Pinocchio in Love in Si cilië been. and even to participate in the One Minute Festival , a number of club acts Dante Alighieri Amersfoort, three theatrical moments in the Literary Afternoon Una Domenica Particolare in Utrecht ( video here). Plus the rest
: Radio Onda Italiana which I IDFA have followed a strange and journalist with a book about Berlusconi unnecessarily've interviewed. And yet the lessons of Scuola d'Italia . And much more ...

Sorry for the long list of happenings and events, but had a short review (at least for me) as needed. Oh yeah, I just turned 50 (celebrated with great Salami -Party) and a reminder for the memory can not hurt. Therefore.

And there is more, updating a blog a lot of time, patience and commitment required. It's strict discipline and concentration. In recent months I did not succeed. Lack of time and busy is no excuse, now I go. Because a blog is fun. And above all you can (still) alles wat je wil vertellen. Dus: ik well er weer!

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Yes, it all happened. The last months of 2010 were exceedingly rich and busy. Pinocchio in Love was in Sicily. Then, in three acts One Minute Festival, a show for the Association Dante Alighieri Amersfoort, three theatrical interludes for the afternoon's literary A Sunday Special in Utrecht ( video here). More
else: Radio Onda Italian for which I have followed the ' IDFA (International Documentary Filmfestival Amsterdam) and I interviewed an odd self-styled journalist who wrote a book about lnutile Berlusconi. Then lessons School Italy and much more ...

Sorry for the long list of events, but a brief retrospect is necessary (at least for me). Yeah, because I just did 50 years (celebrated with a big Salami Party) and a reminder that not good for me.

To the above I can only add that maintaining and updating a blog is a grind that takes time, patience and dedication. It's strict discipline and concentration. In recent months I did not. Lack of time and too many commitments do not have to be una scusa. Voglio andare avanti ora. Perche un blog è una cosa bellissima dove puoi (ancora) dire quello che ti pare. Allora: eccomi terms di nuovo!

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Cous cous Lamb Tacos

Preparation time: 60 min .
Difficulty: Easy
Secret spices.
For Lamb cutting means of the small sheep up to one year of age weighing between 10 and 14kg. The adult male is called a ram or rather, talking about the zodiac, Aries. For lamb means the lamb up to 7 kg in weight and with about a month old. He is therefore the icon of innocence, the suckling lamb that so haunts the nightmares of vegetarians here do not like the same category of consumers well-cooked beef and Serial Killer. But if instead the opposite of Clarisse Starling not afraid to find among the lambs of your nightmares, even at this point for the accuracy of abbacchietti , go to your butcher to do and get a nice leg of lamb stew ( 1 kg of meat will be fine for 3 \\ 4 servings). When we got home, trying not to think of Dr. Lecter , go into the mixer two onions, two carrots and two sticks of celery. Then let them dry with two tablespoons of olive oil in a large frying pan nice, perhaps clay, or on the bottom of couscoussiera. Add your lamb stew, sauté for a few minutes and then add a glass of water with dissolved in a tablespoon of double concentrated tomato paste. Let go for at least an hour or until the meat is pretty tender. During cooking, you add more water and another double tomato concentrate to obtain the desired consistency of sauce, which will blend into the pot with the flour. To obtain a more dense and creamy sauce you can add half a jar of low-fat plain yogurt, the best Indian tradition, once again, that there is a contamination fusion? As the cooking proceeds loaded the spices to the point of your choice-a I really like spicy-and check salt. Instead of water you can use vegetable broth, celery and carrot onion boiled in water for 40 min. For the spices: turmeric, cumin, coriander seeds and sweet paprika crushed in a mortar until a fine powder to make red. Alternatively go to Castroni, if you live in Rome, and go get the pre-established formula, indicated by the words "Spices of cous cous. If you are not expert apothecaries I recommend highly this second chance.
For the cous cous : we are talking of course of pre-cooked meal, prepare according to directions on package, or do as I say: always keep the proportions of 1 to 1, much water great meal. For 3 \\ 4 people you put two cups of flour in a large bowl and add a nice spoonful of oil. Mix. Heat then two cups of lightly salted water without coming to a boil. Pour rain on semolina, stir and cover with a cloth. Little secret: with the water, you can put a bag in the bowl of saffron will color your meal, making it more attractive. After 5 minutes uncover and sgranellate with a fork or, after esservele washed by hand. Pour everything in the upper part of couscoussiera and let the semolina and flavored with smoke dell'abbacchio below.

For the sauce: cook completed, take a bit 'in your sauce of lamb and mix with plenty of Arissa. Serve separately and make sure that each diner add it to your liking

If you offer only meat you can serve it all already in the pot with a portion of semolina. If you have also prepared the version of vegetable-coming-soon put the flour in the center of the table along with relish and make sure that we serve each diner individually. Purists may provide that the meal is consumed entirely by hand, but for obvious sanitary reasons already highlighted in the Tacos I recommend abound at the table with forks, knife and spoon. An evening of cous cous would be completed with the version in shrimp, veal stew with dumplings and spicy chicken and chickpea-coming soon.

Council of Sommelier: It takes a red and spicy structure. In addition to the aforementioned Argentine Malbec, Primitivo and its clone of Manduria California Zinfandel, a fine or a Taurasi Sagrantino di Montefalco. Or a Cesanese of affiliates in purity, a vine native to Lazio was once used in blended but in recent years, used in single, pulled off a great personality with bottles of 14 ° and passes.

Enjoy!

Kates Playground Self Satisifaction

Preparation time: 20 min .
Difficulty: Easy
Secret cumin and coriander seeds. Guacamole in abundance.

Consumers impromptu Mexican food, you who prowl about the ethnic division of Auchan in search of a breath of fresh air compared with meatballs fries and lasagne grandmother Assunta, this post is for you. The true recipe for Tacos , to everyone, even the most bumbling between the Chefs of Sunday. Invite your friends to your home with the promise of a real Mexican dinner, take the load of ripe avocado, lime, Tabasco and cerveça ice, but mainly from the Auchan bought those crunchy tacos-and-throw out the complimentary sauces and most importantly, as for medicines, NOT read the instructions on the back of the box but do as I say.

addition to the tacos you'll need plenty Guacamole - there must be clear by now how to make carrot-and Emmental grated, chopped ripe tomatoes and chopped salad. All these ingredients are served separately in special bowls on the table, each diner will then assemble the tacos to your liking, rigorously by hand. But if people are sitting at your table where hygiene is not fully guaranteed, you will serve the tacos assembled. Calculated that two Tacos are a satisfying meal, and three will satisfy even the most eaters.

For the filling base you need 100 grams of minced beef and the equivalent weight of drained red kidney beans for each portion. (Just to meet those who are not familiar with the arithmetic: for 4 people, 400 gr. of ground beef and 400 grams. red beans drained)
Fundamentals and without which it is useless to propose the tacos: a tablespoon of coriander seeds and one of cumin , always in relation to four virtual slices, finely crushed in a mortar.
Proceed as follows: after turning on the oven, in a nice dry frying pan with a chopped onion in two tablespoons of olive oil. Add ground beef and brown quickly. With the mixer instead, you have already prepared a mashed red beans. Little secret, after being drained and rinsed, once in a blender for a puree with no lumps and pieces remaining, add half a glass of water. Mix everything together, season with salt and put the cumin and coriander seeds crushed in a mortar. Mix well and spegente.
lying in a hot oven with the open side down on all your tacos. After 3 \\ 4 minutes they are ready.
Final assembly: the tacos filled with stuffing made from beef and beans for half. Then you can put, for example, a layer of Emmental, spolvartina a salad and an overflowing amount of Guacamole. Alternatively, you can put tomato or carrot salad, or put everything in place and make a super-tacos. Emmental guaca and moths must be always present.
Serve putting them at the table in the center and let guests serve freely with your hands. If you really want largheggiare, per second or at least as a main dish you could propose Beef Enchiladas.

Council of Sommelier: as mentioned above, a good Mexican cerveça institutional type the Crown or the unobtainable-in-Italy Soberana. I personally have opted for the bubbles, a Franciacorta Gatti. The presence of the spice, however, also encourages more daring or combinations with aromatic grapes, Riesling, Traminer, etc .- and even with such a beautiful structure of red Zinfandel from California, or its parent Puglia, Primitivo di Manduria.


Enjoy!