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fish balls

I saw these beautiful balls of fish here and are really tasty and suitable for children who do not like to eat fish, but are a big pull for the 'other. Try it!

Ingredients: 500 g white fish (sole, hake, sea bream), a tablespoon of grated ginger instead of the peel lemon, chopped 4 green onions novel, 3 eggs from hens kept on the ground or bio, 130 grams of bread crumbs, 3 tablespoons sesame seeds, parsley, olive oil for frying, a teaspoon of curry if a prescription for adults, a yogurt inside White, fresh mint



Preparation:
- Cook the fish fillets, I've put on the grid face down on a wet baking paper and dampened with a little oil, cook in the oven or Potet boil with a little water
- Once cooked remove the bones and let cool chop the flesh with a fork.
- Mix in a bowl of fish flesh, the newly-chopped onions, beaten egg, salt, even when adjusted for adult pepper and add the curry powder and formed into balls with your hands, it will be about 28/30.
- In a bowl or plate combine the bread crumbs, sesame seeds, chopped herbs (such as a bit 'of parsley).
- In another bowl beat the eggs.
- Spend the first egg and then the meatballs in breadcrumbs
- Fry in an inch of oil in a pan, let them brown well, put them to lose the excess oil on absorbent paper.
- Serve hot accompanied perhaps with children of mashed potatoes.
- adults Serve with a bowl of plain yogurt with the addition of chopped fresh mint

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Schiacciata con l'uva

Avevo dell'uva fragola ed ho pensato bene di fare la schiacciata di Paoletta molto invitante e devo dire di essermene innamorata al primo assaggio!!





Ingredienti:


400 gr di farina 0
10 gr di lievito di birra fresco
2 cucchiai di olio extra vergine di oliva
1 cucchiaino raso di sale
4 cucchiai di zucchero
270 gr di acqua circa
1 kg di uva fragola
6 cucchiai di zucchero
olio evo
semi di anice ( io non li ho messi )


Procedimento:


Sciogliete the yeast in half the water, and sugar in the other half. Then pour the flour, salt, sugar and oil in a large bowl and, using a spoon, knead briefly with water, yeast and sugar, just enough to combine ingredients, virtually knead.
Refrigerate for 12 hours at least 6 and no more than 8 °.
After 12 hours take out the dough, leave about 2 hours at room temperature, rovesciatelo on floured surface, and make the folds of a kind, explained here then dividing the dough into 2 / 3 and 1 / 3.
the usual 20 minutes Let stand covered with a damp cloth before proceeding to stretch the dough. If you do not want

Use the above procedure, the same ingredients, knead on a work surface for ten minutes, let rise about 90 minutes, and proceed directly to divide the dough.
( I used the second method because I had no time ).

Now take the largest part of the dough and roll it out with your hands greasy in a well-oiled baking pan about the size of 30x38 cm. taking care to leave the high sides. Rovesciatevi total above 700 g grapes, sprinkle with 3 tablespoons sugar, take a tour of oil. Hours Spread the remaining 1 / 3 of dough and lay it carefully on the grapes.
Fold the edges of the dough on this below, making sure to seal well. Decorate top with the remaining grapes, sprinkle with another 3 tablespoons of sugar, another round of oil, anise seeds (to taste), and only now, turn on the oven at 180/200 degrees. As soon as it reaches the temperature, bake the cake for about an hour, or until golden, which is beautiful and the grapes will release a little 'juice squeezed juice giving the typical shiny, soft and juicy.




very good!

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strawberry roll stuffed

Here's how I used most of Ziopierella ....... you can imagine what happened to those left in the jar ;)



Ingredients:

100 gr. 00
flour 50 gr.
starch 100 gr. sugar 5 eggs

Ziopierella (or nutella) at will


Procedure:

Put the yolks in a bowl with sugar and well fitted for about 10 minutes, add flour and stir well with a Cucchiarelli of wood. Beat the egg whites until stiff
steadfast and add egg yolk mixture gently.
Pour into a roasting pan lined with parchment paper, level the surface and bake at 180 degrees for about 15 minutes, qundo sfornatelo is ready and let it cool a bit 'before removing the card, put it on a sheet of aluminum foil and spalmatene the surface with plenty of chocolate cream, rolled up close with the card and refrigerate for at least 3 hours before eating!

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A very simple outline

I know, this side dish is simple and almost ashamed to post it, but I like it very much and wanted to share it with you.

Ingredients:

friggitelli

potatoes 1 small onion salt


pepper extra virgin olive oil white wine



Method: Wash and clean

the friggitelli, cut in half and put them in a pan with a little 'oil and chopped onion, add the potatoes into chunks and sauté for good, pour half a glass of white wine, salt, pepper, and then finish cooking it right.