Often people ask me if I cook at home or my wife .
a question for me is a little difficult
The answer is both, all three also including my daughter.
begin with the choice of raw materials, we Saturday morning to go to the grocery store all together , a real family throws, we choose the ingredients according to the menu of the week (usually a seasonal menu cycle):
Label ingredients
Prodotti del territori
Km 0
Rapporto Kcal.
Dietistica " Verdura, frutta, 20-25 min. in estate è più (semplice...!) perchè ci facciamo l'orto, cereali, pesce "
Qualità
Resa
Prezzo
Reperibilità del prodotto
In più il materiale che mi serve per i vari corsi che di cucina e sala bar
Le farine per farci le varie prove di pane e pizze
Questo comporta varie discussioni tra me mia moglie e mia figlia.
Io voglio ingredienti naturali e freschi
Mia moglie cose veloci da cucinare
Mia figlia caramelle, ciocclata e dolci in particolare (il supermercato a i carelli per i piccini, purtoppo sono solo 2 e gli ha solo la Migross che fra l'altro gli prendono solitamente gli anziani.
Secondo me già da piccoli bisogna educare i bambini a cosa mettere nel carello, all'inizio mettono solo caramelle e giochi, mia figlia a 3 anni ora mette dentro al suo carelle frutta e cioccolato al 70% di cacao puro).
Solitamente For two hours we put salespeople Migross various supermarkets, and where there Esselunga rifoniamo us know.
Initially we looked strange, but now they know the work we do and so I'm very patient and often help me in my research of raw materials or cash to the invoice and when should I do else is the line behind people who think : "But how much stuff they buy."
A about thank you for your patience.
Unloading goods: spending 2 hours not counting the system when you come home , everything must be in place in order practical cooking discarded with relative control of expiration dates, and recycling of packaging
a real storage system.
a crowd?
Well, many times I wonder too.
would be easier to go more often at fast-food or buy the 4 jumps in the pan and the Variety of lettuces ready.
But since we started making these choices, I are thinner than 23 kg, and even My wife and weight decreased significantly, even diseases have declined by 70-80% , spent four years behind bronchitis a year and a mountain of antibiotics, now my doctor is angry with me, says they are an anarchist because I do not ever see , the last time I visited asked me how I do this kind of change, I said healthy mind healthy body, I do what I like, TEACH STUDY AND APPLY WHAT YOU LEARNED
also helps a lot or sport but we are not lovers, and then move a regular time each and every 10 days and when we can once a week my wife and I go Biuty farm in to make the cycle of sauna and turkish bath, summer we all three of cycling on bike paths
Fake holidays this year have dropped one size, I assure you that not only the entry of costituzine
I started from the principle that no one likes the diet so we must prepare dishes dietitians very good with ingredients low in calories, product quality, environmental sustainability km 0 and price.
Grocery shopping together and cuine supermarkets and judging by the quality of ingredients and the spaces for children (outcome anche loro quando si và a fare la spesa, nonostante che a tanti clienti dà fastidio, e chi studia i supermercati lo sà bene), tenere la tv più spenta ricercare nuove ricette su internet e sui libri e il mio modo di stare in famiglia.
Quindi ho cominciato prima da me stesso a sperimentare le ricette ed ecco come si mangia a casa dell Chef:
reproposed 17/1/2011 with the advice of John
Sheet No. 18
recipe name :
Bread Recipe Cipati
designed and tested by Chef Alessandro Tannoia
Ingredients: 12 people
Kg 0500 Kg 0500
Wholemeal wheat flour 450 ml water
Extra virgin olive
Gr 25 Full salt dissolved in water
Preparation: Prepare all ingredients
flour water and salt
DO 4 balls and let rise for 20 min. 37 ° in a container with high sides at least twice the dose of the 'MIX covered with a cloth dampened with CLEAN AND HOT WATER not using the yeast leavening even if I use the term as (E' principle to the base the dough, sourdough or better, when you leave the flour with water the next day begins a fermentation nautrale.)
It 's true that we want to make the dough more of mixtures and washes, will be one of the topics that will address later.
Store it in the oven (to avoid temperature changes), Pre-heated to 30 °, (becomes a room to rise)
Knead the dough for about 5 minutes, it will be composed of a compact but soft, divide the dough into balls of 80 gr. one o'clock
Let stand for 10 min min. 35 °
Second Rising:
Knead the dough for about 5 minutes, it will be composed of a compact but soft, divide the dough into balls, 100 gr. one o'clock
Let stand for 20 min
While holding the mixture spill it like a sock on three occasions.
Put the ball on the table and spread your fingers from the center to the sides a little 'time as you do for pizza, use whole wheat flour to pull the dough, creating roughness.
Let stand 10 minutes (otherwise it will not inflate)
In a pan heat the disks of dough entrabi sides.
inflates like a balloon
Finish:
scaldalo To give color to the flame alive with help of a chef de clamp.
Spennellali with extra virgin olive oil, place them atop one another, serve hot, freshly brewed
Characteristics: Soft, fluffy and light
Real Time: 10 min Preparation
rise 30 min.
Cooking 30 min.
Total 1 hour 10 mi.
Updated on 7/11/2011
Capponatina raw
No. 1 tomato
No. 1 green pepper
No. 1 red onion
No. 2 peproncini
Extra virgin olive oil dop
Sale Full
Interior of the bread and roll cabbage cipati
cabbage rolls :
Beam wash the cabbage leaves
Boil the leaves (Better pressure cooker or steamer)
drain and dry the leaves, lay them out in a band with parchment paper, drizzle with good extra virgin olive oil and salt.
Dream fogliamettere a piece of sliced \u200b\u200broast turkey (or ham).
add Cheese Greek feta or goat cheese, and close.
you can also do vegetarian, using slices of tomato cut a very thin sliced.
Season again with salt and olive oil over and bake at 180 ° per10 min.
serve with bread and raw capponatina cipati.
To take photos dishes are often eaten cold
Mionetto Prosecco with prawn tails
Mussels marinara
Octopus salad with tomato and parsley potatoes cirietto
The jury most demanding
il pasto di un bambino: semplice e buono, poche non deve essere piccante, con ingredienti di buona qualità naturali e biologici.
Linguine all'astice con Mirto Timo Bacche di Ginepro
sfumate al Vermentino e Bottarga
Astice fresco in offerta 10 € l'uno
Io e Mia moglie a New York
per evento Accademia Italiana della Cucina
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