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DEAR FRIENDS I write ...

wish you all a FAIR 2010 ...
.... for this new year I will have some kind of impossible expectations will be neither better nor worse than many others. Each year brings with it good things and bad things: that's life. The important thing is within us always keep a window open to the "will to live", whatever the situation we face, so I wish that all your expectations will be realized with more surrounded by your loved ones .... I wish such a wealth of emotions to your mind and your heart ... I wish you a journey full of health and harmony with those around you. At the risk of sounding too cloying I hope you will not allow envy, arrogance, anger at the slander and malice to take over your life, because that hurt feelings are especially those who try.
I this year, in welcoming the new year, I felt (as happened three years ago) ... poorer, in December died Pallino, my cat, after 18 years of living together, leaving a great emptiness ... and as he began The countdown to the fateful midnight h0 wanted to keep close to me the thought of him until the end (despite the confusion around me) because his memory would not fail. HAPPY NEW YEAR

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FONTINA WITH FENNEL AND THE HAM

With this recipe I want to participate in the collection of Antonella " Let us not make a fool of."

INGREDIENTS:

3 medium-size fennel
100 grams of diced ham (one slice thickness)
100 grams of ham
100 grams of fontina
100 grams of butter
the stock of a dice (a little less than half a liter)
salt and pepper

PROCEEDINGS

Wash the fennel and cut into wedges, then blanch them three or four minutes to soften slightly.
Cut the slices into cubes of ham, cured ham and fontina cheese in thin strips.
Place the blanched fennel in a bowl, in a single layer, season with salt and pepper lightly placing some noisettes of butter here and there along with the diced ham.
Sprinkle all with 4 or 5 ladles of broth, cover the bowl with a lid and bake at 230 degrees for 10 minutes. Continue cooking for another 15 minutes at 180 degrees uncovered. Stir gently and cook the fennel in the bowl for 3 or 4 minutes. Then lay out the cheese and continue cooking for another 2 minutes at 180 degrees. Allow to cool in oven for 5 minutes and serve.

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TORRONCINI (TASTES OF YOUTH ')

This sweet, simple, fast and tasty it was my mom when I was a girl, but I remember once leaving the house, to have eaten more.

" I wonder why? " I was wondering .... and in these days, I was reminded, and I asked for the recipe my mother, I found out "why". My mother used to tear the sheets of recipes from newspapers and magazines and store them, all rolled up, never write them down, no longer having found that "roll recipes" was convinced of getting back dates when I was married and therefore had more looking for. Instead, she was still at the bottom of a drawer, and you can imagine the amazement, and when it is rolled out by hand, to see those pages yellowed, worn, taken from very old newspapers (even in 1957), of which no longer even remember the ' existence, full of those beautiful advertising than once and some, even on the back with the beginning of a soap opera.
But enough with the memories and move on to the recipe.

Needed:
2 eggs, 150 gr
.
70 grams of sugar.
shelled hazelnuts 50 grams. cocoa
a touch of vanilla
100 gr. of dry biscuits (I use the Gentilini)
80 gr. butter

Design: work the eggs with sugar until frothy, add the hazelnuts, chopped not too fine previously, and cocoa, then add the biscuits (finely chopped in as a flour). Finally add butter, previously melted over low heat without letting it brown. Line a cake tin with greaseproof paper and pour the mixture into the mold, smoothing well with a spatula.
Then put the mold in the refrigerator for at least three hours, then flip it in a serving dish and serve ...... also accompanied with whipped cream. I
izing for this recipe I addirittuta doubled the dose, and I prepared the day before, leaving it nearly 24 hours in the refrigerator. I like and I hope you too.
Enjoy your meal and do not overdo it.
Kisses to all, Claudia.