La scomparsa di qualcuno mi lascia sempre inerme e incredula.
Le domande che mi faccio da una vita restano lì, in un angolino, senza una risposta plausibile.
continue and will continue to die moms and dads, children and defenseless people, without which nobody can do anything.
blame anyone but they say there is not seen is simplistic and immature, even unfair, but then who can we turn the doubts that afflict us?
Sometimes a day starts badly for no reason.
Sometimes a reason, or rather "THE" reason is there, and the ugliest of all.
a loss.
In this day of mourning for my company, io sono qui, a pensare a dei figli senza più una mamma e ad un marito senza più la compagna di una vita.
Sono qui con le mie domande senza risposta
Scusate lo sfogo, passiamo al cibo.
Confortante e consolatorio .
L’unica certezza che abbiamo in questa vita.
Ecco la ricetta per l’ MT Challenge di questo mese.
Oggi parliamo degli cabbage rolls.
A dish originally rustic and poor, on the tables of families since ancient times, as with cabbage, kale and company have always been there in abundance.
But it does not go so back in time, in my family, the cabbage is used more often, and from a young age are closely linked to quest'ortaggio I've always liked.
Rolls of today initially were to have a filling of shrimp slightly east.
Then the dear accomplice Pat blog of "home flavor" (if not you know you go to make them a visit because his blog is really soooooo greedy ), which has beaten me on time:) I opted for a different filling.
Put one evening after work put your Meggy who capers around up and down the supermarket looking for inspiration , put a succulent pork fillet and an even more succulent smoked ham Black Forest.
I do not need to add more.
I thought I'd make do with cabbage leaves more than a dignified end, filled with soft flesh, the scent of mustard and the aforementioned ham.
All enclosed by a grid of tasty pastries, and last but not least a sauce that I still feel ill thinking about it.
INGREDIENTS FOR 4 ROLLS:
4 large cabbage leaves
450 grams of pork fillet
4 slices of smoked ham (I have a grim from the Black Forest)
medium or sweet mustard
a roll p.sfoglia
1 pink grapefruit
sugar
PREPARATION:
Wash the leaves of the cabbage and cook in boiling unsalted water for about ten minutes, should be pretty soft.
Meanwhile fry well well well well the whole fillet in a pan with plenty of ghee (I used a ceramic pot by Pedrini ) again for about ten minutes, then turn off the heat and allow to stand meat.
Dry the cabbage leaves with a paper towel, if necessary remove the filament and brush with mustard (I used a brush with nylon bristles by Pedrini ), go with a slice of ham and finish with a piece of thread that have been cut in 4.
Roll tighten the leaf of cabbage, press well so as to determine the "parcel" and proceed to form the network with the aid of a roller for diamonds (by GP & me) we get by dividing the p.sfoglia always in 4.
Finish with the network of coating the dough and roll by removing the excess dough.
Bake at 180 degrees for about 15 minutes until the pastry will not be pretty colorful and crisp.
Squeeze the grapefruit in the saucepan with the gravy, add a teaspoon of sugar and then reduce the sauce.
Servite gli involtini spennellati di salsa.
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