Ovis Molis 
I have not yet removed from the pan and already I was fascinated.
I had only a vague memory of a semi-indigestion based on these delicious cookies to remember which one, curious, detail: it was made with boiled eggs.
And then, of course, that was very good.
Wandering for the net in search of recipes - if proven - of biscuits, tonight I came across this recipe site Gennarino who happens to own was based on hard-boiled egg yolks.
Anyway do not I have removed the dish that already I was in love again.
They're great, a soft texture that literally melts in your mouth.
It remains only the question of the origin of this funny name ...
Ingredients 150 gr.
100 grams of flour.
50 grams of butter. sugar 3 egg yolks
firm rind of half a lemon a pinch of salt
jam to taste (I used strawberry)
Mix ingredients as for the pastry.
If you want to speed things up, you can also put the ingredients in a food processor and work few minutes until a homogeneous ball.
Make the dough rest in refrigerator for about 30 minutes.
Prepare many small balls, press them lightly and make a dimple in the center by pressing lightly with a finger.
Place on a baking tray lined with baking paper and fill the pits with a touch of jam.
Bake about ten minutes at 180 degrees.
Remove from oven when they begin to color even if they are still soft.
Allow to cool (if you can:)
Melting-chicken Why do not you think I do not like the cultural influences (which, indeed, my kitchen is a melting pot of ingredients, flavors and recipes recovered a bit 'everywhere) here is a recipe that can be described as ethnic, and more specifically of Arab origin.
Perhaps the aspect does not make them justice, but I assure you that the taste is delicious. course to avoid if you do not like the taste slightly (though not overly) sweet and sour.
Chicken Thighs with caramelized pears
Serves 2:
2 chicken thighs 1 onion
1 pear
1 tablespoon butter
cinnamon (the tip of a teaspoon)
coriander powder (half teaspoon)
grated ginger (1 teaspoon)
2 tablespoons honey salt
and white pepper
Peel and cut onion.
Sauté in a saucepan with 2-3 tablespoons of oil until lightly brown it.
Add chicken and brown slightly.
Add to the casserole cinnamon, coriander, ginger, salt and pepper.
Pour half a glass of water and cover the pan.
Bake for 30-40 minutes on low heat.
Peel the pears, remove core and cut into 5-6 large cloves.
Melt the butter in a pan, add honey and pears.
Cook, stirring occasionally, so that the pears are completely covered with honey.
qiundi Add caramelized pears to the pot of chicken and cook 5 mint.
Serve.
Back to basic After being bathed in culture in the kitchen chemistry dell'inglesissimo Marks & Spencer (which let's face it, you do so the sofisticanti but you never returns back without a pack of Shortbread fingers ...) for lunch on the return I opted for a simple recipe and, above all, natural.
If you are one of those that "there is always some spice in the house", the recipe does not even need to go down to the grocery
Fusilli with five herbs
Ingredients for 4:
380 g fusilli
10 mint leaves
1 bunch parsley 1 bunch basil
8 sprigs thyme 6 sprigs
marjoram 1 clove garlic
100 g unsalted pistachio nuts (pine nuts are fine but, as an alternative)
40 grams of grated parmesan
4-5 tablespoons extra virgin olive oil salt
pepper Place in a mortar (or in the mixer, if like me you are always rushed) all the aromatic herbs, well washed, with a clove of garlic, shelled pistachios and a pinch of salt and pepper.
if you were using a mortar, add the oil line while continuing to work to crush the ingredients and chop them (as to make the pesto alla Genovese).
Using the mixer, you can instead put the oil from the start and grind the ingredients.
When the sauce is smooth and homogeneous, add the breadcrumbs and mix thoroughly.
When the fusilli is cooked, drain and toss with the sauce.
Chili prawn bucatini 
Ok I admit it, post and even a bit banal 'provincialotto ...
abroad but when I run into this kind of shelves, with dishes with names unlikely (tomato, provolone & mozzarella .. that plate will this ?!?!?!) I feel bad ...
And I wonder ..
but if a low cost airline can take me to London with only 30 € (and, ok, 7 hours late of schedule, but the cost of low cost, as they say ) ...
because no one has ever managed to get there to do some small basic rule of good food that the English are so fond of?
type NO, pasta with ketchup and chili is NOT typical Italian pizza bolognese here we do not eat anybody, when the pasta is cooked drain it typically and do not allow to meditate in the pot for another 3 hours
ok, I told you. Post anything for young, open minded, cool
Chili prawn bucatini but no ... I can do ...
photography, photograph, photography .. As will be understood, are at the stage of the eye (and also in food) wants its share. "
is then to further lower my self in this photographic gloomy day I went to the discovery of some 'masters' of the sector. Among all this
TasteSpotting enlightened me ..
did not really understand what it is (one of those so called aggregators?), Nor how it works (I can aspire to even a year between 1000-2000 my recipes appear there?)
Anyway go to make a tour e..
good food!
For the series .. also the eye wants its part ... Broccoli 
I had some hesitation to include this recipe because, as they say, the eye wants its part.
And in this case I do not think most eyes will be fine very satisfied.
However the recipe is one of those "without fail" because even this will come from the grandmother, is that it is simple and fast ..
But be tested.
If your eyes were not satisfied (that then it's really just a matter of photographic capabilities), the palate it is without a doubt!
leek pie
Ingredients:
1 roll of puff pastry or short crust pastry
4 medium leeks
2 tablespoons Parmesan
1 egg
diced ham (optional)
Wash and clean the leeks, remove the leaves and leave a part of the green.
Cut into slices and cook in a skillet with one or two cucchai oil.
When they are cooked, add a little 'salt, pepper and Parmesan.
Then add the egg and, if desired, the diced ham.
Roll out the puff pastry (or crust) on the bottom of the pan and prick with a fork. Sprinkle with a little bread crumbs to keep the mixture wet the pasta during cooking.
Pour based leeks and bake.
Oven: 180 °
Time: 15-20 minutes
flu I read these days on some illustrious magazine (Vanity Fair was afraid ...) and the broccoli beef system and promote the immune defenses.
Here is a recipe to help us resist the epidemic that is rampant.
Distinguished professoroni even inform us that the peak will be towards the end of January so .. run out to buy the broccoli!
pierced Fusilli with broccoli, ricotta and saffron
For 4 people: 400 gr
Fusilli
steamed broccoli 1
oil 1 clove garlic
100 g cheese
a saffron
about half a glass of milk
salt, pepper, poppy seeds
Sauté the garlic in the oil and add the previously boiled broccoli.
Cut into pieces and crush someone with a fork, then season them in a pan for a few minutes.
Combine the ricotta with broccoli, a few tablespoons of pasta cooking water and saffron. Stir to form a
creamy and not too dry. Add milk (enough to keep it soft) and salt and pepper.
Drain the pasta and toss in pan with the sauce.
Sprinkle with a little 'and some Parmesan cheese and poppy seed.
comes the cold .. check the Luna Park! (Here) 
Well, this is one of those recipes that for obvious reasons we can not say invented (because it's obvious that the crisp existed long before I arrived) but that somehow are put together by chance peering through the stalls at fairs and amusement parks, in a snowy afternoon a few years ago.
course then you are not working and there was so much longer to invent, to pull out of almonds, sugar, a pot .. and find out that you can make crispy in no time.
Crunchy
Abstract: because the recipe was invented by me by accident, the doses are usually totally eye. As they say, add sugar, add almonds and finally found the right proportion.
However once I tried to weigh the ingredients and these are the quantities:
250 grams of almonds or hazelnuts
160 grams of sugar
1 packet of vanilla sugar (if you want )
Pour sugar into a saucepan (non-stick but also of aluminum, it does not matter) and melt, stirring with a wooden spoon to prevent burning. When
sugar is dissolved to form a glossy and transparent pour caramel nuts (no need to toast them first), stirring so that they join with caramel and toast it lightly.
At this stage you can still add sugar or nuts if desired.
When the almonds are completely united to the caramel, pour the mixture onto a marble table or on a cutting board (plastic ones are fine also and this time as well as Ikea!) Cloth and smooth it with a spatula.
to cool slowly, being careful to detach from the tablet as it hardens.
Cut into pieces of desired size.
