Can You Get A Worm From Eating Cookie Dough

Timbale spiced vinegar, cream cheese and pears, with Slow Food in the heart of the plural

risk losing. I was completely forgot my "Toyland." So when the radio (late night) I felt it was in progress the Salone del Gusto in Turin, he jumped and I said, will un'alzataccia, but I can not miss.
An event I love because I can discover new tastes, especially when sailing in the stands internationally, including aromas of spices and aromas of ripened cheeses hyper. This year, thanks to the personal economic crisis, far more serious than the international one, I could buy very little, even though two or three little things I had to take them home by force. For example, an extraordinary Parmesan aged 109 months, and a blue cheese Armenian ... extraordinary.
And then, a French spiced vinegar called Vinaigre Vermeil . This is a vinegar aged one year in oak, with cinnamon and cloves, according to a recipe of the sixteenth century. Very good. I thought it might be a good item to flavor rice.
So, I attempted a remake of a classic among the rice, the cheese and pears, but breaking it down. Given the presence of cinnamon and cloves in vinegar, I thought it would be a suitable match with the fruit, while the acid would have married well with cheese.
The procedure I followed is that of the classic risotto (onion browned in butter, toasted rice), using a simple vegetable broth and blending this with spicy vinegar instead of wine.
I brought rice Three-quarters of the cooking, then I placed in a pastry rings, completing the cooking in the oven at 90 degrees for fifteen minutes.
Meanwhile I left taleggio dissolve in a water bath, with a little 'to butter and a dash of milk. I added some grated cinnamon and a "turn" of white pepper. Finally, the pear, cut into cubes.
Then you have enough sauce cheese and pears and baked the pie directly on the plate, completing with grated Parmesan.


Ingredients: Vialone nano, spiced vinegar (or balsamic), Taleggio, pear, onion, vegetable broth, pepper, cinnamon, parmesan cheese, butter and milk.

Bed Canopy—disney Princess

Sugal Aunt Luciana

Here it is. Finally, a typical recipe. Very typical. Family. A sweet Emilia that when they taste it, you back a bit 'back in time. Why do not you do it, because it was not widespread and that around, at most, it's a version of industrial hazards.
I say dangerously, perché assaggiare quella specie di budino all'uva che vendono tra i banchi dei supermercati, rischia di allontanarti per sempre da questo dolce, così particolare.

A casa mia lo chiamano Sugal. E se chiedo la traduzione in italiano, mi guardano storto. "Il Sugal?? E' il Sugal...". Italianizzato ottengo, al massimo: "Sugali di uva...". E io chiedo: "Ma perché è plurale?". E a quel punto, giustamente, il discorso cambia, con gli sguardi dei parenti che mi danno del saccente.
E si torna a parlare delle solite cose: cerchi nel grano, fisica quantistica, i risultati del cricket, il ruolo di Pechino nella questione mediorientale, eccetera, eccetera.

E allora interrompo di nuovo e dico: "Okay, sorry ... I agree with the Nobel to Liu Xiaobo, but give me the recipe Sugal??" Thus spoke the aunt
Luciana, one of those aunts who really is the aunt of my mother, that she only Sugal does it right. And so I will not change a crumb of the recipe that said to me, even though the board to take a look on the internet, because there are small changes that can make this cake more or less spicy, more or less articulate, more or less good.
Consider this as a good basic recipe and then probably will not change.

Take grapes and knead with a masher, get the juice without the skins or pomace. Then put to boil the grape juice over low heat in a copper pot or earthenware. Add a slice of bread for a few minutes, then recuperatelo. This removes the acidity of the must. Add the flour and a tablespoon of sugar. Cook, stirring, until the mixture reaches a good density, but still liquid. Then pour into rectangular molds and let cool before storing in refrigerator.
In some recipes you plan the addition of anise or quince beginning of the boil. But, in my opinion, you should try Sugal, or Sugal, or Sugali ... as it is, at least the first time.

Ingredients: Black grapes (Italy), 1kg, 3 tablespoons cornmeal, 1 tablespoon white flour, sugar.