Is It Ok To Bring Sympathy Card To Wake

CHRISTMAS FROM U.S. Special

Also this year, and 'we

THE BIG DAY!

Feast of affection in the eyes of little surprise, tenderness on the faces of the great ... Feast of whispered words, jokes woven and interwoven in a mutual desire to smile!

Feast of the eyes but also share some of the taste of each dish that has the pleasure to think, prepare and provide you with love!

To me the pleasure of preparing, as usual, for drinks and snacks ...

rich dish ... I shove it :-)

The word is normally ANTIPASTO means the opening of a lunch or dinner .

In particular, the hot starter and 'serve him better in the seasons' fresh ... and then spreading the menu' Christmas, I'm looking for some new idea to vary the entrees, as for the rest, we shall abide 'strictly to tradition.

I try to prepare the vol au vent with the pastry: in stock, buy because ... 'and Christmas' a time without rest, pauses and sighs of "meditation" and culinary experimentation.

But a recipe for home made pasta, sooner or later, I take it off from the little book of notes or from the peak!

Given the success, I ready to be stuffed in their beautiful tin box, like good children, the tart crust that turn into mini-quiches Lorraines.

The reliable mixture is the master in my oven and I discover a news (at least for me): According to the culinary tradition of cooking quiche should be stopped when the filling starts to swell, and you know why '?? 'Cause the filling, poured into the shell of crust, and' essentially composed of 'water, fat and proteins that swelling, transform the substances thus making' the particularly hard and compact. Swollen eye so that you do not, care for the well tarts prevent "boiling"!

With pastry scraps, left over from the composition the second layer of vol au vent, prepare torcetti panzerottini parmesan and smoked bacon and provolone (very welcome by the children!)

This year boats have offered accommodation to the crust of gorgonzola cream sauce, an idea stolen from Chicca, the feast of Christmas ... buoooonisssssime!

And then ...

photographic documentation ends here!

the pressure of the rhythms, the arrival of different groups, the cooking to be completed ... they took me to hand over the camera and documenting each course, and 'state Betty entrusted with its splendidanuovabellissimasupertecnologica machine !!!!!

Now it will take 'a little' time to "see" the result of trials ... study and load the software, find the time ... etc.. Sooner or later we'll make it:

these, for now, the suggestions

STARTERS

pies Laura

Culaccia chosen by Enzo

culatello Massimo and Silvia

FIRST

Lasagne For France, cannelloni for Grandma ... the pillars of the Christmas menu.

We wander and experiment!

cannelloni Grandma Dina

baked pasta and Mario Franca

swallows' nests Laura

SECONDS

the Grand Vizier of the touc bollit "

(priest's hat, sausages, beef tongue, chicken)

chosen care by Enzo

Mustard Cremona

of veal with tuna sauce and Mario Franca

Great Gorgonzola

Lina

Tree nuts

Franco

and

Granfinale

Focaccia

Tosi

(Salsomaggiore Terme)

We dined and toasted plenty !!!!! With a good Chianti

Massimo and Silvia,

with

"Great Couvèe Scarlet"

Quadra (Franciacorta "

The" seat "of course, between caffe 'Coffee and killing', and 'the endless dinner spot where he found a nice cup of "Superbrodo and Anolini

as tradition commands!

WONDERFUL!

This year we made

c'abbiamo: great!

Thanks to the cooperation of all, the availability

'trooped into the machine, put up the trip, always at risk of snow, frost or fog (low padaaaaaaanaaaaaaa aaah!)

the desire to continue to perpetuate the tradition of Christmas: the only party that is well worth the effort and love for all of us!

(At least for me)