Spring Exuberance

This is one of my mother’s paintings – I love the feeling of movement and freshness !

Ann's Paintings

Spring Exuberance

size: 16″ x 12″
oil on canvas
Inspired by Steven Engholm photo

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University Thesis

Well yes, the years have gone by and my little brother ( not so little any more) is preparing his Thesis for his University Masters

I am asking you to answer the following questionnaire:

https://qtrial.qualtrics.com/SE/?SID=SV_eg4QMOnsVu7OgyFSchermata 2012-12-18 alle 14.14.39Thank you for your attention and for your time to answer the few questions !

What have I done ?!?

. . .  As they say “long time no see” . . . . Here I am !! I haven’t been active for many months – fortunately I’ve been working hard . . . here are some photos of what I’ve done:

Some everyday lunch and dinner . . .

PanzanellaPanzanella,

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Zucchini FrittataIMG_2243

Potatoe SaladIMG_2246

Prosciutto and Mellon

Some experimenting:

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Baci Panteschi . . . delicious !IMG_2556

Some Fish:

Sword Fish “involtini”

Mullet

More yummy things

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And some special events:

And now what will I do ? . . .  I’ll get back on track and there will be a whole bunch of new things . . . special menus : vegetarian, vegan, for celiacs, and then menus for toddlers, and recieps and much more !

Gigi’s Risotto with Asparagus and Burrata

Ingredients (for 4 people):

Rice (Carnaroli or Arborio), about 80 gr. for person

Olive Oli

1 onion or 1 Shallot

Broth

400 gr asparagus

1 burrata

1 glass of white wine

Salt

Hint for the cooking oil:

Cut the onion (ot the shallot, if it would like a sweeter flavour) at thin slices; fill a pan of olive oil, immerse the onion and simmer for about 15 min; afterwhich, cooler and filter the oil.

In this way, the oil is onion’s flavored and the onion won’t be present in the risotto. The flavored oil can be kept in a glass jar, to be used for the next time.

For the broth prepare it with water, onions, celery and carrot or use a ready make one (just to shrink the time).

Clean the asparagus, boil about 12 of them in salt water, they will be used to garnish the plate; chop the rest of the asparagus into 1/2 inch pieces.

Put some oil in the pan, warm it and add the rice, toast it; deglaze  with the white wine, adjust with salt and complete the cooking with the broth at low heat, continuosly mixing. When the rice is half cooked (~ 10 min) add the asparagus and finish cooking (for about other 10 min).

Once the rice is cooked, remove from the heat and add the inner part of the burrata and gently stirr.

Garnish the plate with the asparagus and serve the risotto.

Gigi’s Fusilli

Pasta (fusilli or similar) ½ kg

1 zucchini

1 yellow pepper

1 red pepper

150 gr bacon

150 gr walnuts

Olive oil, salt, pepper

Fresh basil leaves

Cook the pasta in salt water, “cooking al dente”.

Dice the vegetables. In a pan add some olive oli and brown the diced bacon. Once the bacon is crunchy add the vegetables and sauteè in the pan, without cooking completely the vegetagle. Add salt and pepper.

Add the pasta and jump and amalgamate all together; add the crushed walnuts and put the pasta in a platter, adjusting with olive oil and adding the fresh basil leaves.

Lake Garda Weekend

We spent the last weekend on Lake Garda, it was really a great weekend !

We slept at Hotel Cortina officially a 2 star hotel which deserves 3 stars for the size of the rooms and at least 4 stars for the cleanlyness and the politeness of the owners and staff!!

The weather was sunny and almost hot . . . the first day we took a boat to Malcesine where we had trout and a carpaccio of carne salada with rucola and parmesan.

For dinner we went to the  “Giardino delle Rane” – the Frog Garden where we had a very good dinner in a fun and original ambience.

The best meal we had was at  Ristorante Miralago where Riccardo ordered a grilled beef filet  which was exquisite, Allegra had lobster tagliolini which were exquisite, Stefano had Pepata di Cozze – mussels –  which was enough for an army and I had some really, really, really good tagliatelle with scampi. All the above was served by valid and professional personnel and “monitored” by the really nice owners !