Nope this is not the typical ticket return from the land of tapas after a wonderful stay 4 day mini ephemeral (Is it me or time in Spain really going much much faster?). No, no Sagrada Familia, Ramblas of , of stickers with the Catalan donkey! But my next easyjet-trip not too soon, so you'll have your copious amount of small gadgets souvenir by the months to come! Hey who knows I may even perhaps you submit ptits jewelry-notch cuisine from Barcelona?! The famous tapas
Rodrigo the Plaza del ...
Nope subject - a bit provocative, is not it? - This post is nothing but a fantastic discovery, which still dates from December (and there, a little feeling of guilt came over me ... we are in February and had promised not to worship only the month of "CH" magic => Chapon and chocolates of course).
- I can not believe I digress anything goes! ..
The discovery, I was saying, is a discovery cheese! Or rather four discoveries cheese - each year! My aunt-mother
Christmas (well known for the true gourmet hood rital it back each year and to name a few of the old balsamic vinegar vintage the olio evo mosto (the famous oil with which I tanned since almost 6 months! ) the Arborio rice, risotto and other citrus-fresh whole of Sicily ... ) also carries the depths of his reindeer 4X4 ( could not help myself) a cheese platter.
"Oh, All for it!" do you ever! Oh but think again! is much more than that.
If I did not tend to exaggerate everything you believe me if I told you it is THE cheeseboard. The inimitable, most surprisingly, the most magical, most beautiful, most delicious, most original ... and most of rital sucroît. Ouch, I scared some ... While the cheese is something much more cultural and traditional in France, omnipresent, and much more NOBLE. In Italy, cheese is something far more modest, rustic. We stop here with generalizations and stereotypes.
Since you have not heard of Giuseppe Bernardinelli ROI of Italian cheese.
Who is he? A grocer in a small town near Verona, Arbizzano, very very nice area of wine production. And for me that says wine known cheese, obviously. : D
Mr. Bernardinelli was a small grocery store as we see (in the postcards) in Italy in the villages or in town. Then he realized he could face the big supermarkets rising ... hop and he has said, if I specialize in what is my culinary passion: cheese?! And now Mr.
travels Italy, small villages in small villages, is grown on "the art of making cheese" (which would be the attribute of Caesar hence the etymological interpretation Caesar / Kaiser, "one who knows the way to turn into cheese!") and became a specialist incredible. He is a professor at the Hotel School, he lectures to professionals, organizes banquets (including one recently in honor of Bill Gates, nothing that!) and above all very very nice in his little shop! He is a friend of my aunt and I'm damn happy!
Far be it from me to write you a page of ads to tout its merits (besides, I do not even know if it sells its products abroad), I just wanted to share this rare experience !
So then, a small presentation of these little wonders - unique!
(Source: site "I Sapori del Portico").
Rodrigo the Plaza del ...
Nope subject - a bit provocative, is not it? - This post is nothing but a fantastic discovery, which still dates from December (and there, a little feeling of guilt came over me ... we are in February and had promised not to worship only the month of "CH" magic => Chapon and chocolates of course).
- I can not believe I digress anything goes! ..
The discovery, I was saying, is a discovery cheese! Or rather four discoveries cheese - each year! My aunt-mother
Christmas (well known for the true gourmet hood rital it back each year and to name a few of the old balsamic vinegar vintage the olio evo mosto (the famous oil with which I tanned since almost 6 months! ) the Arborio rice, risotto and other citrus-fresh whole of Sicily ... ) also carries the depths of his reindeer 4X4 ( could not help myself) a cheese platter.
"Oh, All for it!" do you ever! Oh but think again! is much more than that.
If I did not tend to exaggerate everything you believe me if I told you it is THE cheeseboard. The inimitable, most surprisingly, the most magical, most beautiful, most delicious, most original ... and most of rital sucroît. Ouch, I scared some ... While the cheese is something much more cultural and traditional in France, omnipresent, and much more NOBLE. In Italy, cheese is something far more modest, rustic. We stop here with generalizations and stereotypes.
Since you have not heard of Giuseppe Bernardinelli ROI of Italian cheese.
Who is he? A grocer in a small town near Verona, Arbizzano, very very nice area of wine production. And for me that says wine known cheese, obviously. : D
Mr. Bernardinelli was a small grocery store as we see (in the postcards) in Italy in the villages or in town. Then he realized he could face the big supermarkets rising ... hop and he has said, if I specialize in what is my culinary passion: cheese?! And now Mr.
travels Italy, small villages in small villages, is grown on "the art of making cheese" (which would be the attribute of Caesar hence the etymological interpretation Caesar / Kaiser, "one who knows the way to turn into cheese!") and became a specialist incredible. He is a professor at the Hotel School, he lectures to professionals, organizes banquets (including one recently in honor of Bill Gates, nothing that!) and above all very very nice in his little shop! He is a friend of my aunt and I'm damn happy!
Far be it from me to write you a page of ads to tout its merits (besides, I do not even know if it sells its products abroad), I just wanted to share this rare experience !
So then, a small presentation of these little wonders - unique!
(Source: site "I Sapori del Portico").
It Morlacco del Grappa
This is a "cheese produced with raw milk from two milkings of which skimmed. It is produced by cows in this region of "Veneto" from June to September.
cheese is a white, soft, with small holes. He has an intense salty flavor that enhances mature!
This is for the technicality, I have one thing to say: WONDERFUL.
: D But I just place it No. 3 in my Top 5 of 2007.
This is a "cheese produced with raw milk from two milkings of which skimmed. It is produced by cows in this region of "Veneto" from June to September.
cheese is a white, soft, with small holes. He has an intense salty flavor that enhances mature!
This is for the technicality, I have one thing to say: WONDERFUL.
: D But I just place it No. 3 in my Top 5 of 2007.
Il Monte Veronese di Malga
An Italian raw milk! Both say it's rare! For
ptite history, the process of making this cheese is not vary since 1100!
It is also native to the area of Verona, on a plain where the "excellent floral meadow" and a traditional production gives it a unique character.
Top 4 for me. Difficult eh?
ptite history, the process of making this cheese is not vary since 1100!
It is also native to the area of Verona, on a plain where the "excellent floral meadow" and a traditional production gives it a unique character.
Top 4 for me. Difficult eh?
The Robiola di Roccaverano in Verza
Yes! He is the famous born in a cabbage leaf! The idea is exceptional! And the taste is wonderful! A softness and a little taste unexpected bonus!
My Top 2. The
I set the bar high for the top 1 is not it?!
My Top 2. The
Robiola di Roccaverano AOC cheese is a DOP (Italy), one of the most renowned and historic Italian goats! The one I tasted was 100% goat (the specification allows the use of cow's milk to 85%, but Mr B. is a purist, and he's right!).
I set the bar high for the top 1 is not it?!
The Erborinato di Frutti di Bosco Capra have
Oh my God! Incredible! I do not think one day be able to enjoy such a wonder: goat cheese (my guilty pleasure cheese!) With berries (my guilty pleasure fruit!). Well prohibits the mixture of my ragweed was extremely convincing, and I do stop thinking about that piece of cheese divine!
It is not on the site (how, but it's crazy ?!!!) so it will not return to me to tell you about ... pfiouh, I do not even have words! It is a blue, with its characteristic sweet-tangy, goat (which does not saliva?) And surrounded by the most wonderful sweet crust that can be done!
A marvel, my giant heart attack of the year!
At least I already know the contents of the cheese platter for my wedding. It is already a thing less to think, when we think we need to address before a tiny detail: the husband!
I feel that I will try to approach such a mix of myself in my small kitchen, or even better, in my little Italian village, in the cheese! Ah Is not this bucolic Paris?!
That's it.
And since so we're at it, it is parties to make any cheese ...
Marmiton, copied on my super-book-recipes!
For a mold of 22 cm. I will not say "to 6", I devoured with my daddy.
For background, based on my imagined:
- A packet of biscuits roses de Reims
- 95 grams of butter
For the cream:
- 400 g Philadelphia
- 200 g white chocolate
- 50 g
sugar - 2 eggs
- 1 teaspoon flour Preheat
oven at 200 ° C (th 6-7).
Crush cookies, add melted butter. Put this mixture onto bottom and up side of pan, and chill.
Meanwhile, melt white chocolate in a saucepan with 2 tablespoons of water.
In a bowl, whisk the chocolate and cheese together, then add sugar, eggs and flour. Nightlife
the bottom of the fridge and pour cream over.
Bake 35 minutes at 200 ° C (th 6-7), the top should be lightly browned.
Cool 1 / 2 hours in the oven between-open. Then, at room temperature. (For me a good hour at room temperature after the half hour in the oven between-open).
Place the cheesecake in the refrigerator for at least 12 pm! Enjoy
copiously.
Especially if you thaw the little raspberry coulis made in large quantities this summer and frozen in ice cube trays!
(recipe raspberry coulis Express: 500 grams of raspberries splendid small, 200 grams of sugar and a cup and a half of water. Bring to boil sugar water. Pour over the raspberry mix. Strain! Hop !).
good week!
It is not on the site (how, but it's crazy ?!!!) so it will not return to me to tell you about ... pfiouh, I do not even have words! It is a blue, with its characteristic sweet-tangy, goat (which does not saliva?) And surrounded by the most wonderful sweet crust that can be done!
A marvel, my giant heart attack of the year!
At least I already know the contents of the cheese platter for my wedding. It is already a thing less to think, when we think we need to address before a tiny detail: the husband!
Nan but look at me that! It's beautiful!
I feel that I will try to approach such a mix of myself in my small kitchen, or even better, in my little Italian village, in the cheese! Ah Is not this bucolic Paris?!
That's it.
And since so we're at it, it is parties to make any cheese ...
Here is my:
Wonderful Cheesecake White Chocolate Raspberry-.
all simple, yet wonderful, while Philadelphia reported by the same Aunt Mother Christmas (And I'm sure they do not express it in Monoprix to provide!). Based on a recipe Wonderful Cheesecake White Chocolate Raspberry-.
Marmiton, copied on my super-book-recipes!
For a mold of 22 cm. I will not say "to 6", I devoured with my daddy.
For background, based on my imagined:
- A packet of biscuits roses de Reims
- 95 grams of butter
For the cream:
- 400 g Philadelphia
- 200 g white chocolate
- 50 g
sugar - 2 eggs
- 1 teaspoon flour Preheat
oven at 200 ° C (th 6-7).
Crush cookies, add melted butter. Put this mixture onto bottom and up side of pan, and chill.
Meanwhile, melt white chocolate in a saucepan with 2 tablespoons of water.
In a bowl, whisk the chocolate and cheese together, then add sugar, eggs and flour. Nightlife
the bottom of the fridge and pour cream over.
Bake 35 minutes at 200 ° C (th 6-7), the top should be lightly browned.
Cool 1 / 2 hours in the oven between-open. Then, at room temperature. (For me a good hour at room temperature after the half hour in the oven between-open).
Place the cheesecake in the refrigerator for at least 12 pm! Enjoy
copiously.
Especially if you thaw the little raspberry coulis made in large quantities this summer and frozen in ice cube trays!
(recipe raspberry coulis Express: 500 grams of raspberries splendid small, 200 grams of sugar and a cup and a half of water. Bring to boil sugar water. Pour over the raspberry mix. Strain! Hop !).
good week!
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