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Concentrate Tomato Pasta Fresca - Spaghetti Bread Stuffing

Whole Kitchen salt in its proposal for the month of February we invited to prepare a classic Italian cuisine: Pasta Fresca.

In my proposal I have been phenomenal. For my birthday last year, I got the machine to stretch dough was still awaiting release and you'll never find the time for me. And I had a couple of packages of flour to make dough that I brought back from Italy and who ran for the closet. The truth is that it was a surprise. Do not know why I imagined it would be much more cumbersome, entertaining and expensive in time and effort and really was a moment. I spent a good time and fun not take to repeat. Next time try rolling my son to help me. Certainly enjoy a lot making their own spaghetti. And now that I discovered the world of homemade fresh pasta I have really wanted to experiment with stuffed pasta to see that. Well, not anticipate events, which I pack me. Here you have the spaghetti and for machine who dont have this link taught us girls Whole Kitchen to do it manually.



Ingredients:

For 4 dishes like the one pictured

• 300 gr. Type 00 flour 3 eggs




• 1 tablespoon extra virgin olive oil 1 tablespoon



water 1 teaspoon salt
• 
  

Preparation:

I did it with mixer, so I put all the ingredients into the bowl and knead about 10 minutes left. The first 3 minutes at a slower speed so that all ingredients are mixed and then at a faster speed to knead.

Then I knead by hand for about 3 minutes and left 1 / 2 hours lying covered with a cloth. I left out of the refrigerator because we had a cold day, if not better Let him rest in the fridge and what do you find about 10 minutes before using.

To knead by hand to the sifted flour into a bowl, make a hole and add salt, eggs and a spoon of oil. Go kneading the flour made from the edges and taking it to the center until thoroughly blended, then move to an area that is not cool, knead for about 10-13 minutes. Form a ball and standing.

Divide the dough into pieces and pass each of them, to stretch, for the pasta machine, starting with the thicker and go with less of thickness on each pass (without skipping any past). Then we put the attachment of the spaghetti and cut.





To dry, hung from a stick wok support ends in a big pot I have.




For cooking there is no mystery. Put a pot of water on the fire. When we take a bubbling boil some salt and the spaghetti and cook for 2 minutes. Drain them and mix with the sauce that we like. This time with a sauce that I brought from Italy also sausage and Barolo wine and combined perfectly with the pasta.

I advise you to go Whole Kitchen to see the full explanation and detail that we provide and, of course, by all participating blogs. Sure are a lot of different ideas to prepare your own delicious homemade pasta. I'm running to see you have done.

Carpe Diem!

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Last Tuesday "inaugurate" the new hall of AMPA school. Well, not that it is very new, but it became a great variety of cleaning stuff year after year

had been accumulating. room was unrecognizable , spacious, clean and tidy. And to celebrate and give it a more festive tone to the monthly meeting, we multiple snacks. I take the Greek costrada very successful and a friend took a bread stuffing was delicious, which reminded me that I had still to be published.

bread is easy to do, you can fill in what you like best and ideal for carrying. Since I taught the recipe I've done a lot of times, with different fillings as you had at that time and has always had a sensational result. Although it is a recipe for thermomix can be performed perfectly traditional way.

Ingredients:

For the filling 150

• gr. of thin ham
• 100 gr . pitted green olives
• thin slices prosciutto 2 tablespoons
• Corinth raisins
• melted butter egg painting

For the dough:

• 250 gr milk
• 50 gr butter
• 1 teaspoon sugar
• 30 gr of baker's yeast
• 500 gr bread flour
• 1 teaspoon salt

Thermomix Preparedness:

Chop the ham 3 seconds, speed 4 and set aside. Chop olives 3 seconds, speed 4 and set aside.

Place in the bowl of milk, butter and sugar and set 1 minute, temperature 37, speed 2.

Add crumbled yeast and mix 10 seconds, speed 2. Add the flour and salt and knead 20 seconds Speed \u200b\u200b6 and then 3 minutes , closed cup, speed spike.

Stretching the dough into a rectangle. (The thinner is better). Brush the dough with melted butter. Cover with slices of ham and above, spread the ham, olives and raisins. In my case, I just made you spend on a piece because the rest of the family but I like the contrast, ummmm, is delicious. Moisten one side with a little water to seal it better and started to roll on the opposite side. We bend the ends down and pass it to the tray oven.

We

few cuts and leave covered for approximately 1 hour to double in volume. The brush with beaten egg and some milk and put it in the oven until golden, about 30-40 minutes at 180 º.

To prepare the traditional way:

separately Chop ham and olives, a knife or with a robot and set aside.

Heat a little milk to lukewarm. Heat some butter for that tender.

form a volcano with the sifted flour and add milk, butter, salt, sugar and yeast crumbled. Knead until the dough slides easily out of hand.

stretch the dough into a rectangle and from there the process as equals with thermomix .

probeis I recommend that sure why I like it.

Carpe Diem !

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Croquettes gluten and lactose

Croquettes

There are millions of ways to make croquettes, with all sorts of fillings. Actually there are few dishes as simple and grateful. I will put the croquettes version of my mother, I hope you like them. I have also put on the label because no special products and flaked corn starch of mashed potatoes and milk without lactose (recently, but now it is) are on any surface.

Ingredients:

• approximately 120 g filling (ham , tuna, meat or fish scraps, ...)
• 60 g plain flour gluten (I use Cornstarch , can vary the amount of flour in function of which utilicéis )
• 400 g of lactose-free milk
• 50 g of olive oil a
pinch of salt 1 egg
• gluten-free breadcrumbs or rolled mashed potatoes

Preparation:

The first clarify what the filling. It can take many forms and things. If leftovers, that is already cooked, you can saute a little onion or directly use as is. Use the filling better or more years to come you want.

With Thermomix : Chop filling putting in the glass and programming 2 seconds at speed 4. We took and reserve. Put the oil ( can add in this step garlic or onion) and schedule 2 minutes, 100 º, speed 4. Add the flour, milk and salt, mix 5 seconds at speed 6 and after 8 minutes, 100 º, speed 4. Add the filling and mix with spatula .

Without Thermomix: Chop good stuffing. Put the oil in a skillet ( can add garlic or onion and gently fry ). When hot, add the flour, then we turn and we add the filling, salt and milk slowly while turning, until they have the appropriate consistency, that is, comes off the pan to spin.

From here is the same with or without Thermomix : put the dough into a flat dish or source when cool a bit, we plugged in the refrigerator for at least 12 hours . Prepare a dish with beaten egg and one with the bread crumbs or mashed flakes and potato croquettes we are doing by hand or with two spoons and egg go through then the bread crumbs or flakes (they da best shape at this point). Put plenty of oil in a skillet and we fry the croquettes in hot oil.

One thing, when I get a lot of nuggets that I do is Dust them with egg and bread crumbs or oatmeal and freeze well . The meteis in the freezer in something flat (like the lid of a tupperware ) and four or five hours and can put them in a bag. Then, for consumption, is fry frozen, just as they are purchased. Bon appetit.

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Cazuelitas Beef Parmentier Spekulatios

remains one of the most high-sounding name, Right? So I happened to name this dish. Just calling Cazuelitas with "mashed potato" the sea would have been better, but I used the pastry bag, with which I do not take too well to give way, for I thought of a name more flowery. This dish is basically use any remaining traces of other foods. At home do not throw anything, not only because there are times to throw or waste anything, but because they throw food is something that gets me the creeps. So, if left over, goes to the freezer and then is used for any other preparation.

For this dish uses some leftover meat and chicken broth and two sausage links left over from another day. At home we eat lots of soup broth and it provides many leftover meat, chicken and chicken are normally transformed into croquettes. This time I had a freezer at the top of cakes so I thought of doing anything else and so out of these pots. With


she participated in the contest Make good use of Blog Laube Healthy and yummy.

Ingredients:

• meat scraps and chicken broth
2 sausages
• 1 medium onion 1 / 2 green pepper
• 1 / 2 red pepper 1 carrot
• 3 tablespoons tomato sauce 3 potatoes
• butter milk

Preparation:


Wash the potatoes and cook with your skin in water with a little salt. Let them stand some, peel and prepare the puree with a bit of milk and butter.


Chop the meat and sausage in a food processor or robot. While


chop the onion, put in a fry pan and start to simmer. Chop peppers and add to the pot and the same with the carrot. When vegetables are done, add a splash of white wine and let evaporate, then the tomato sauce. Incorporate meat and mix well.


Preheat oven to 180 º. Fill a


pots or sources that can be baked with meat mixture, put over a layer of mashed potatoes and went into the oven for a time until the puree is lightly browned.


is a dish with some debris and some vegetables is very fixer. I hope you enjoy it.


Carpe Diem!

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I have no forgiveness, I know ...

But I promise to mend!

Hello again everyone! How are you? I'm great! Already more than three months after my operation. I was telling I would start with the ground, and over, and the soft diet, and try all the solids that I wanted to, ... And even gas! Everything feels great and I have not had a single hassle, no vomiting, no nausea, nothing.

I'm new. I've already lost 20 kilos. It said fast, but is 20 kilos gentlemen. And the change is more than evident! Both physically and mentally. I'm another person. Walk, walk, kick!! Everything you want. I come along one trechito each day to work, same with the return. Or I get tired, or I get tired, or legs carry me.

I wake up every day with a smile, giving thanks for how I feel, being a new person and face life as never done, full of life and squeezing every minute.

thing that fills me right now is to support people who are going through what I went through and was reflected here. Those feelings that oppress us the chest and not even let us breathe. We went through stages of grief, oppression, hope, despair, ... They are very hard ups and downs that are always more bearable if we have a helping hand and guide accompany us on this hard road.

So I'm new here. I know people of Valencia who are trying to solve your problem. This week operated with Charo, a girl I met online and finally decided to go for surgery to Zaragoza, with Dr. Resa. I met her in person just a week before surgery, we take something and chatted for a while, trying to answer your questions and calm a little. I also talked yesterday with another girl who told me "that he had read my entire blog" and gave me very angry to think of everything I've stopped counting and thereby have helped people less. This Mayte afternoon I left with another girl who is in the throes of the operation and may also take the step of going to Zaragoza.

I also just discover Manoli, Madrid. I received an email full of hope and desire to start his new life. I am delighted to see that my experience helped you. I also have sent you an email. We keep talking, okay?

for all of them I will continue here at the foot of the canyon, for those who need me.

besazo!!