2008 Honda Pilot License Plate Holder

cooking class of 21 December 2009

E 'from 16 April 2007 in Kokura, near Fukuoka, every third Monday of the month we do the lesson monthly Italian home cooking. What we have done well on December 21 last year.
preparations, as usual, began alle 12:50. La lezione è sempre dalle 13:30 alle 16:00 circa.

Eravamo in 12, di cui 10 donne e 2 uomini. Oggi, causa raffreddore, ci sono state tantissime assenze, tenendo conto che sono iscritte 20 persone.

Menu
- Orecchiette al pepe
- Lombata di maiale al cartoccio
- Erbazzone emiliano
- Il mio panettone

Orecchiette al pepe

Per le orecchiette
100 gr di farina debole
100 gr di semola rimacinata
acqua
poco sale
Per la salsa
due fette di pancetta fresca
1 cucchiaio di olio evo
2 o 3 pomodori
pepe black, parsley or basil salt

Mix flour, salt and water and make the orecchiette.
In a large skillet, brown, with olive oil, the bacon into squares.
cook pasta in boiling salted water, drain and add it to bacon in the pan and let it go and add the diced tomatoes.
Serve immediately and sprinkle with black pepper, add parsley.

pork loin baked

350 g pork loin
rosemary, sage, thyme, etc..
salt, pepper, extra virgin olive oil
1 / 2 lemon

Degrease the pork with salt and pepper. Put it in a spreadsheet aluminum with the chopped herbs and a drizzle of extra virgin olive oil. Let marinate for a couple of hours.
Add the lemon slices, close the aluminum and bake at 180 ° C for 45 minutes. Open the bag, squeeze the lemon and continue cooking for another 15 minutes.
slice and serve with green salad.

Erbazzone Emilia

Dough
weak
180 grams of flour 20 grams of extra virgin oil

90 grams of cold milk 1 / 2 teaspoon salt Filling

250 grams of vegetables favorite

50 g bacon 3 heaping tablespoons of Parmesan
1 / 2 egg

parsley 1 clove garlic
salt, pepper and extra virgin olive oil

Mix quickly and put in fridge for about an hour.
In a frying pan, heat 3 tablespoons of olive oil, add the bacon and sauté a minute. Add chopped garlic and chopped vegetables, cook for 5-6 minutes.
Cool in a bowl, add parmesan cheese, egg, pepper and parsley, stir and adjust salt.
Divide the dough into two pieces and lay them on a distribution of the vegetables and cover with another. Close the edges and brush the surface with olive oil.
Bake at 200 ° C for 30-40 minutes. We
we have made 3, one with spinach, leeks and one with the last one with the chicory, the latter has been very successful.