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bigusto Pudding with my beloved cheese!

Pairing cheese and pears always does her figure. Saves me a lot of nights where I did not want to cook (it also happens to me) but I will not give up the taste.
Today I wanted to try something different. I've made pies parmesan and pears.
See what I've done.

flan PARMESAN AND PEARS

Ingredients (for 6 pies)

Parmesan mixture

120 grams grated Parmesan cheese 1 egg

2 tablespoons of flour

1cucchiaio

cornstarch ½ cup milk 1 pinch of salt

Dough pear

2 pears Abbot

1

egg 3 tablespoons flour 2 tablespoons cornstarch

2 pinches of salt 100 ml milk

Getting Started: 5 cups of buttered aluminum ones for muffins.

Put in a blender the ingredients of the first mixture (Parmesan). Whisk until the cream is not homogeneous.

Pour into baking cups filling less than half.

Now put the second batter in the blender. Blend for one minute. For the dough with pears careful doses. I put the ones I used but check its consistency. If too liquid add the flour. If you use a lot of juicy pears can happen.

When the second mixture is ready to pour the mixture into cups of Parmesan cheese filled almost to the brim (not a dough that inflates).

Arrange the cups in a pan with water (up to about half cups) and cook in the oven a water bath for about 45 minutes at 180 degrees (it is better if you bake with the preheated oven).

To check see if cooking over a light crust has formed. I

I have served with balsamic sauce allceto but in my opinion are very good with the chestnut honey.

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cicerchie soup with cabbage

Saturday evening, a friend of mine gave me a much appreciated gift from his or her Light Shop (if you do not know I suggest you make a tour on the site). The counters, a little known but very good legume I've ever tasted years ago. As the weather today was rainy and sad to me it seemed natural to eat in a soup.

CICERCHIA AND CABBAGE SOUP CABBAGE

Ingredients (for 2 people)

200 grams of dried grass peas

half cabbage broth

onion oil and salt

Getting Started: Soak in cold water the grass peas the night before.

chickling Bake for about 25 minutes in a pan with the vegetable broth.

Meanwhile in a high-sided pan fry the onion in a tablespoon of oil. When the onion is golden add the cabbage and a ladle of vegetable stock.

When the cabbage is wilted, add it with the chickling vegetable stock where you have cooked.

with salt and cook covered for another 20 minutes.

Now you only have to pay it in dishes and enjoy it. I have served with croutons and a sprinkling of black pepper.

The dish is ready! In

generous package of Lydia was not just the counters, then the next day I can experience many interesting dishes.

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Corto Maltese and Hugo Pratt


An unmissable new looms for lovers Hugo Pratt. In fact, the Corto Maltese series distributed on newsstands in the Annex to the Corriere della Sera from 30 June 2010 is enriched with new volumes that host other large works of Pratt.
From October 6 will be then distributed the new volumes of the series (no longer dedicated to the romantic Corto Maltese ), from recently discovered Sandokan, with texts by Mino Milani. The series winds through classics such as The scorpions of the desert, the comic book series of adventure A man and lesser known works like The Shadow .

The new volumes are now expected to be:

06/10/2010 - 15. Sandokan
13/10/2010 - 16. Saint-Exupery
20/10/2010 - 17. Jesuit Joe
27/10/2010 - 18. A man adventure
03/11/2010 - 19. Scorpions of the Desert - Part
10/11/2010 - 20. Scorpions of the Desert - Part Two
17/11/2010 - 21. Wheeling - Part One
24/11/2010 - 22. Wheeling - Part Two
01/12/2010 - 23. Morgan
08/12/2010 - 24. In a distant sky
15/12/2010 - 25. Shadow
22/12/2010 - 26. Anna in the jungle
29/12/2010 - 27. Cato Zulu

For more information about the series visit the enrollment form on slumberland.it: Corto Maltese and Hugo Pratt