How Long Does Plan B Stay In Your Body

cooking class on 21 June 2010


On 21 June, as the third Monday of each month, we made the monthly Italian home cooking lesson in Kokura, near Fukuoka.
E 'more than a week passed since that day and only now I can get rid I beset by thousands of commitments in this period and publish this post.
preparations, as usual, started at 12:50, the lesson at 13:30 and lasted until 16:30 or so.

We were 11 women and 2 men. In this quarter (April / May / June) are 20 members.
Quantities are for 6 people.

In this quarter we are experiencing some Italian regional recipes, even if we are adapting to the ingredients and equipment.

Menu
- Spatzle (Trentino)
- sliced \u200b\u200blemon (Sardinia)
- Pardulas (Sardinia)
- Lettuce



Spatzle (Trentino)


250 grams of flour 200 ml milk 2 eggs


spinach and pumpkin 20 g butter 1 tablespoon extra virgin olive oil


30 g bacon 1 / 2 cup white wine

100 ml of cream cheese, salt and pepper

Cook in the microwave the spinach and pumpkin separately. Sieve.
Mix flour, milk, eggs and salt. Divide the dough into three parts, add in the mashed pumpkin, spinach puree in the second and third a couple of tablespoons of flour.
Starting from a simple batter, along with the pumpkin and ending with the spinach: Pour the batter in the potato masher to make large holes and cadere gli gnocchi nell'acqua bollente. Raccoglierli con il mestolo forato e passarli in una ciotola piena d'acqua. Quindi sgocciolarli e farli asciugare in un canovaccio.

Soffriggere la pancetta nel burro e olio, sfumare con il vino, unire la panna ed il parmigiano, salare e pepare.
Unire gli gnocchi alla salsa e servire subito.



Straccetti al limone (Sardegna)

400 gr di manzo
1/2 bicchiere di vino bianco
prezzemolo
3 cucchiai di olio evo
4 acciughe salate deliscate
1 limone
sale e pepe

Far macerare nel vino la carne con sale, pepe e parsley for a couple of hours. Every now and then give a stir.
Clean the anchovies and add to lemon juice.
Brown the meat with extra virgin olive oil, add the bottom of the marinade and a little water. Cover and cook for 30 minutes.
Remove the meat and keep warm. In the cooking put the anchovies and lemon juice, dry on high heat. Combine this sauce to the meat.



Pardulas (Sardinia)


60 g flour 20 g water 10 g butter


little salt 100 g cheese
30 grams of flour 1 teaspoon saffron

1 / 2 egg yolks 30 g sugar

zest
veo lemon sugar, salt

Mix flour, water, room temperature butter and salt, and cover with a round bowl. Combine the ricotta
: flour, egg yolks, sugar, saffron, lemon zest and mix with a spatula. Fore balls.
Spread the dough thinly and cut into disks of 10 cm. Put a ball in the center and close at 8 points.
Bake at 180 ° C for 30 minutes.
Cool to sprinkle with powdered sugar.



Lettuce

salad and cucumber dressed with olive oil, salt and pepper.

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And now, you mangiaaaaaaaa !!!!!! Finally!!


Even today appreciated all the food, having fun in the preparation!