Sunday, September 27 is the last day of the 2009 edition of Jazz Workshops. The images refer to Saturday 26 with the master Gibellini, Memoli, Abeni, Abrams and ..... evening jam session.
Sunday, September 27, 2009
Wednesday, September 2, 2009
Twinges On Birth Control
MEDITERRANEAN STYLE
Hamburger mediterranean style, or how to make it more appealing to a floppy mince ... the premise that I'm not a big fan of meat, but now I'm trying to polish the presence of carbohydrates or at least avoid the evening, I find the meat in the pot much more often than before (which was hardly ever ...).
One of these nights I faced having found the burger meat Piedmontese race-bred, butchered and assembled in Italy, which seemed promising ... The burgers are just cooked sula hot grill with a few grains of salt Mozia and served between two discs of baked vegetables (eggplant, peppers, zucchini ...) cut into cubes and put down into the drip tray on a sheet of baking paper and no seasoning. Depending on the size of the cubes of vegetables takes half an hour or three quarters of an hour because they are ready.
Meanwhile I made a dressing of extra virgin olive oil, balsamic vinegar, salt, and pepper spray with which Once the vegetables are ready. As a further accompaniment I grill thick slices of tomato. 
Hamburger mediterranean style, or how to make it more appealing to a floppy mince ... the premise that I'm not a big fan of meat, but now I'm trying to polish the presence of carbohydrates or at least avoid the evening, I find the meat in the pot much more often than before (which was hardly ever ...).
One of these nights I faced having found the burger meat Piedmontese race-bred, butchered and assembled in Italy, which seemed promising ... The burgers are just cooked sula hot grill with a few grains of salt Mozia and served between two discs of baked vegetables (eggplant, peppers, zucchini ...) cut into cubes and put down into the drip tray on a sheet of baking paper and no seasoning. Depending on the size of the cubes of vegetables takes half an hour or three quarters of an hour because they are ready.
Meanwhile I made a dressing of extra virgin olive oil, balsamic vinegar, salt, and pepper spray with which Once the vegetables are ready. As a further accompaniment I grill thick slices of tomato.
Tuesday, September 1, 2009
Pink And Green Bars On Tv
CAPONATA END OF SUMMER
For the series "vegetables from my garden, what to do?" the abundance of eggplant and tomatoes very welcome that supplies every two weeks to return from my fridge weekend in Tuscany, generates constant attempts to bring new things to the table (not always salad, caprese, grilled eggplant parmigiana or short ...).
The caponata is certainly not new, but it is for me, never felt before in my kitchen.
The recipe I followed in a little reality differs from the original versions that I consulted and compared, for example missing celery, aubergines I've just fried, but fried ...
But I must say that I defeated the fears that were too complex or too heavy a dish, a side dish came out very pleasant and did not take too long ...
see how I did: INGREDIENTS
- for 2 / 3 people
. 2 small or 1 regular eggplant
. 1 large tomato - I have the beef heart
. 1 onion
. 1 tablespoon of sugar
. extra virgin
. salt, pepper
.
pine nuts.
raisins.
vinegar.
capers. green olives
PROCEDIEMENTO
In a pan heat the oil in the meantime, peel and chop the onion too finely. While the onion and fry in a pan with a little water, make the eggplant into chunks (if you want you can rest in salt to remove the bitterness, but I do not hardly ever ...). Saute the eggplant cubes and in the meantime to make the tomato and capers to desalinate (donated by a friend just back from Filicudi .. yum!) In warm water. Once the eggplants are well advanced to add the remaining ingredients and salt and pepper.
Add sugar and deglaze with the vinegar to taste sweet and sour taste of the second degree. 
For the series "vegetables from my garden, what to do?" the abundance of eggplant and tomatoes very welcome that supplies every two weeks to return from my fridge weekend in Tuscany, generates constant attempts to bring new things to the table (not always salad, caprese, grilled eggplant parmigiana or short ...).
The caponata is certainly not new, but it is for me, never felt before in my kitchen.
The recipe I followed in a little reality differs from the original versions that I consulted and compared, for example missing celery, aubergines I've just fried, but fried ...
But I must say that I defeated the fears that were too complex or too heavy a dish, a side dish came out very pleasant and did not take too long ...
see how I did: INGREDIENTS
- for 2 / 3 people
. 2 small or 1 regular eggplant
. 1 large tomato - I have the beef heart
. 1 onion
. 1 tablespoon of sugar
. extra virgin
. salt, pepper
.
pine nuts.
raisins.
vinegar.
capers. green olives
PROCEDIEMENTO
In a pan heat the oil in the meantime, peel and chop the onion too finely. While the onion and fry in a pan with a little water, make the eggplant into chunks (if you want you can rest in salt to remove the bitterness, but I do not hardly ever ...). Saute the eggplant cubes and in the meantime to make the tomato and capers to desalinate (donated by a friend just back from Filicudi .. yum!) In warm water. Once the eggplants are well advanced to add the remaining ingredients and salt and pepper.
Add sugar and deglaze with the vinegar to taste sweet and sour taste of the second degree.
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