tag:blogger.com,1999:blog-60678285356780060632024-03-05T20:46:49.990-08:00Chef Isidoro Messinagusto e profumiIsidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-6067828535678006063.post-13588045012588232052019-02-24T10:24:00.000-08:002019-02-24T10:24:40.414-08:00<div class="separator" style="clear: both; text-align: center;">
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<br />Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com0tag:blogger.com,1999:blog-6067828535678006063.post-25045350617147141012017-03-21T11:50:00.000-07:002017-03-21T11:50:18.325-07:00<div class="separator" style="clear: both; text-align: center;">
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<br />Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com095018 Riposto CT, Italia37.732124 15.20542709999995237.681883 15.124746099999951 37.782365 15.286108099999952tag:blogger.com,1999:blog-6067828535678006063.post-645130852060324552014-05-08T02:53:00.000-07:002014-05-25T04:06:29.071-07:00Eccomi in TV , 2 Chef al Centro<div style="text-align: center;">
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Grazie all'interesse del direttore Daniele Murabito dell'hotel <a href="http://www.castellosanmarco.it/">Castello di San Marco</a></div>
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ho partecipato alla trasmissione 2 Chef al Centro alle Masserie, centro commerciale di <a href="https://www.google.it/search?q=modica&es_sm=122&tbm=isch&tbo=u&source=univ&sa=X&ei=2Q5qU9imPOrcygOpyIGQBw&ved=0CFsQ7Ak&biw=1008&bih">Modica</a>.</div>
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Ringrazio la brava conduttrice <a href="http://www.cristinatassinari.it/biografia.html">Cristina Tassinari</a>,</div>
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Carmelo Pagano curatore della guida enogastronomica <a href="https://www.facebook.com/SiciliaDaGustare">Sicilia da Gustare</a>,</div>
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a tutto lo staff della <a href="http://red.motion/">red.motion</a></div>
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per accedere al video andato in onda su <a href="http://videomediterraneo.it/video/programmi/2-chef-al-centro/13518-testa-vs-messina-2-chef-al-centro.html">videomediterraneo</a> cliccare il link sotto</div>
<a href="http://videomediterraneo.it/video/programmi/2-chef-al-centro/13518-testa-vs-messina-2-chef-al-centro.html">http://videomediterraneo.it/video/programmi/2-chef-al-centro/13518-testa-vs-messina-2-chef-al-centro.html</a><br />
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cosa dire della mia performace?</div>
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be un pò impacciato nell'esprimermi, per quanto riguarda la presentazione ...</div>
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Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com3tag:blogger.com,1999:blog-6067828535678006063.post-86654190452502997762013-01-22T08:41:00.000-08:002013-01-22T08:41:25.368-08:00<div style="text-align: right;">
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<i> E' da un po che non pubblico un post sul blog, troppi impegni,</i></div>
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<i> mi girava in testa di fare un dessert con gli spaghetti</i></div>
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<i> ed ecco cosa è spuntato fuori.</i></div>
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<span style="font-size: large;">Spaghetti Tiramisù</span></div>
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Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com3tag:blogger.com,1999:blog-6067828535678006063.post-84765677164510891342011-09-27T09:52:00.000-07:002011-09-27T12:23:55.528-07:00Cous cous speziato, ortaggi di stagione e aromi freschi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIKZMtt3HFsyPiXRhUHLUY4XsutZVrhtCO5ewFypP-ANX_29pBWRLyTNFd6zdKb8639U5wkNIcg6rOj2VytyvHehPYvBAFEqd0K6OS6fo-wT_dQ8pxwEGbBVSWIcIxwcvYH77y5en0LI/s1600/cous+cous+speziato%252C+ortaggi+di+stagione+e+aromi+freschi+%25282%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 327px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIKZMtt3HFsyPiXRhUHLUY4XsutZVrhtCO5ewFypP-ANX_29pBWRLyTNFd6zdKb8639U5wkNIcg6rOj2VytyvHehPYvBAFEqd0K6OS6fo-wT_dQ8pxwEGbBVSWIcIxwcvYH77y5en0LI/s400/cous+cous+speziato%252C+ortaggi+di+stagione+e+aromi+freschi+%25282%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5657085337274991250" /></a><div><div style="text-align: center;"><span class="Apple-style-span"><u><br /></u></span></div><div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span">Da poco si è conclusa la 14° edizione del <a href="http://www.couscousfest.it/">Cous Cous di San Vito Lo Capo</a></span></div><div style="text-align: center;"><span class="Apple-style-span"> con la vittoria della chef Alice Delcourt.</span></div><div style="text-align: center;"><span class="Apple-style-span">Vittoria alle donne e alla Francia. </span></div><div style="text-align: center;"><span class="Apple-style-span">Approfitto del mio giorno di riposo lavorativo per dare spazio alla creatività </span></div><div style="text-align: center;"><span class="Apple-style-span">(cosa che comunque faccio tutti i giorni) </span></div><div style="text-align: center;"><span class="Apple-style-span">però qui ho un'arma in più "Mia Moglie" e il gioco e fatto!</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuOY2_6YZ88VtC14cVNXc6Wf7elPzniikQfHCSwxWYHANZb0rLQE6-gphllYKAVPCqkBD7uYZpzhFp5Ds_gcWvs7m2M4C1F2JVy_XNATHTWwUuzbDpUHnVws66V-JoPgCZPFLNv2_LRg/s1600/cous+cous+speziato%252C+ortaggi+di+stagione+e+aromi+freschi+%25281%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuOY2_6YZ88VtC14cVNXc6Wf7elPzniikQfHCSwxWYHANZb0rLQE6-gphllYKAVPCqkBD7uYZpzhFp5Ds_gcWvs7m2M4C1F2JVy_XNATHTWwUuzbDpUHnVws66V-JoPgCZPFLNv2_LRg/s400/cous+cous+speziato%252C+ortaggi+di+stagione+e+aromi+freschi+%25281%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5657085337213383618" /></a><br /></div>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com3tag:blogger.com,1999:blog-6067828535678006063.post-80603555852379973362011-04-05T02:41:00.002-07:002011-04-07T11:42:40.358-07:00. . . terramare . . .<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhgFNikA2-LzqyW3IRk6U6dEWdzl0SZIAM037d8noW7LMEtJI_BNgjpLpN1kDSjsgeJEOkIKXDn7hjJWhu9jYXwB_4bZx6uF0dY0vrKDXHHJYSe7WSFXWMiNmtKP7C7d6kIogLFKlLOE/s1600/terramare.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 321px; height: 324px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhgFNikA2-LzqyW3IRk6U6dEWdzl0SZIAM037d8noW7LMEtJI_BNgjpLpN1kDSjsgeJEOkIKXDn7hjJWhu9jYXwB_4bZx6uF0dY0vrKDXHHJYSe7WSFXWMiNmtKP7C7d6kIogLFKlLOE/s400/terramare.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592042337026768434" /></a><div><br /></div><div style="text-align: center;">un'idea sfizziosa come finger food caldo con cozza, paté d'agnello,</div><div style="text-align: center;">pecorino, cialdina di pane croccante, semi di zucca,</div><div style="text-align: center;"> erba cipollina e olio aromatizzato. </div>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com2tag:blogger.com,1999:blog-6067828535678006063.post-83037924910767609942011-03-26T08:59:00.000-07:002011-03-27T05:45:34.124-07:00Riso con zucca al salto, cannestrato e cipollotto, alicette in crosta di pane aromatico e chips di zucca, olio alla menta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEmxInoACmnzdEFNBwr3YjXxt8p_rubw9D2Rnr6YSmPO-5uOQsL-f6XG-c7KMqaQiHENwQp_yhiup5U0lwXMIllKQcC7UQKp_7CncJgFrRehR0WOieAZkjTdlhdI2rVvgChNCVKPO9mA/s1600/Riso+con+zucca+al+salto%252C+cannestrato+e+cipollotto%252C+alicette+in+crosta+di+pane+aromatico+e+chipis+di+zucca%252C+olio+alla+menta+%25282%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEmxInoACmnzdEFNBwr3YjXxt8p_rubw9D2Rnr6YSmPO-5uOQsL-f6XG-c7KMqaQiHENwQp_yhiup5U0lwXMIllKQcC7UQKp_7CncJgFrRehR0WOieAZkjTdlhdI2rVvgChNCVKPO9mA/s400/Riso+con+zucca+al+salto%252C+cannestrato+e+cipollotto%252C+alicette+in+crosta+di+pane+aromatico+e+chipis+di+zucca%252C+olio+alla+menta+%25282%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588427337262867314" /></a><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" >...l'idea di questo piatto è nata per i piccoli Andrea e Daniele</span></div><div style="text-align: center;"><span class="Apple-style-span" >che non amano in particolar modo né la zucca, né le alici, né il riso.</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9T9jKXEZs_MWqNfN0e-cvIxSPbp8CrHSlyzjScmgwtIxYirQnQ-CI6xFGK6etlEoEMIGtCERQ5shpeO9I5vBDs9V6-DSqOk5POCd65SoQ7D-odaO5L93fYPe7BA5pznHLGBiu76nw9c/s1600/Riso+con+zucca+al+salto%252C+cannestrato+e+cipollotto%252C+alicette+in+crosta+di+pane+aromatico+e+chipis+di+zucca%252C+olio+alla+menta+%25281%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9T9jKXEZs_MWqNfN0e-cvIxSPbp8CrHSlyzjScmgwtIxYirQnQ-CI6xFGK6etlEoEMIGtCERQ5shpeO9I5vBDs9V6-DSqOk5POCd65SoQ7D-odaO5L93fYPe7BA5pznHLGBiu76nw9c/s400/Riso+con+zucca+al+salto%252C+cannestrato+e+cipollotto%252C+alicette+in+crosta+di+pane+aromatico+e+chipis+di+zucca%252C+olio+alla+menta+%25281%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588427333166567234" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" >Ho superato l'esame con successo!</span></div><div style="text-align: center;"><br /></div>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com2tag:blogger.com,1999:blog-6067828535678006063.post-72415618854450521632010-03-23T06:38:00.001-07:002010-03-23T11:02:22.376-07:00Vitello brasato al nero d'Avola e Mascalese su purea di patata e pere spinelle al tarocco<div align="center"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2cY-fiy-p0_LwhZpgZg_hIU5pH7qRotcraOLr-lamkfUbXfDrnuNohY7H-DR8yPyh7PvAbFBWpg5ioKdF5wDcKUKQIgsPZIEyOnNduAohgZwlL-SXExuCI7lncWAH4pCwWW01ijRlBk/s1600-h/Vitellone+brasato+al+nero+d%27Avola+e+Mascalese+su+purea+di+patata+e+pere+spinelle+al+tarrocco+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451825148872670242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2cY-fiy-p0_LwhZpgZg_hIU5pH7qRotcraOLr-lamkfUbXfDrnuNohY7H-DR8yPyh7PvAbFBWpg5ioKdF5wDcKUKQIgsPZIEyOnNduAohgZwlL-SXExuCI7lncWAH4pCwWW01ijRlBk/s400/Vitellone+brasato+al+nero+d%27Avola+e+Mascalese+su+purea+di+patata+e+pere+spinelle+al+tarrocco+(2).JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEido5QnLqBYmsUo4Rfl1-lS0p7unFhdPaaliMymSpu9Rp0kxYu_Z8xpNyqCFRBp7uvyEivnDWudDpjOOpgYPBNBC5bVvVHNjErFKzFCckGlrswfjP39G_BCYQuUkdnDdQ-RZjwm741h3cQ/s1600-h/Vitellone+brasato+al+nero+d%27Avola+e+Mascalese+su+purea+di+patata+e+pere+spinelle+al+tarrocco.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451825143149487714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEido5QnLqBYmsUo4Rfl1-lS0p7unFhdPaaliMymSpu9Rp0kxYu_Z8xpNyqCFRBp7uvyEivnDWudDpjOOpgYPBNBC5bVvVHNjErFKzFCckGlrswfjP39G_BCYQuUkdnDdQ-RZjwm741h3cQ/s400/Vitellone+brasato+al+nero+d%27Avola+e+Mascalese+su+purea+di+patata+e+pere+spinelle+al+tarrocco.JPG" /> <p align="center"></a><br /><br /><span style="font-size:85%;">Ingredienti:<br />muscolo di vitellone, sedano, carota, cipolla,<br />vino rosso nero d'Avola, vino rosso nerello Mascalese,<br />patate, <a href="http://www.prodottitipici.com/prodotto/6082/Pere-Spinelli.htm">pera spinella</a>, <a href="http://it.wikipedia.org/wiki/Arancia_Rossa_di_Sicilia">arancia tarocco</a>, olio<br />extravergine d'oliva, aglio, lauro, chiodi di garofano, rosmarino, <br />zucchero, miele, sale e pepe.</span></p>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com2tag:blogger.com,1999:blog-6067828535678006063.post-70074811184668354562010-02-25T09:41:00.000-08:002010-02-26T01:11:31.535-08:00Fior di pasta con stami rossi su laghetto bianco e verde di clorofilla<div align="center"><span style="font-size:85%;">Questa volta forse ho un pò esagerato con<br />la fantasia, ma va bene cosi.<br /></span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9W7wfEZ7Xa62bu5JC6awLxjqUOzxZUesdyGSed3e5GFD6HtTEXpmLE8SpXLhqxoym7fY3cTTX-XBugCqbwX6IoN4aa9C4W45jM9mw-V5XCWszf2Us8krTrLJ-GhMlIHSQNEt2l6lrK8/s1600-h/Fior+di+pasta+con+stami+rossi+su+laghetto+bianco+e+verde+di+clorofilla+(3).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442244572183362578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9W7wfEZ7Xa62bu5JC6awLxjqUOzxZUesdyGSed3e5GFD6HtTEXpmLE8SpXLhqxoym7fY3cTTX-XBugCqbwX6IoN4aa9C4W45jM9mw-V5XCWszf2Us8krTrLJ-GhMlIHSQNEt2l6lrK8/s400/Fior+di+pasta+con+stami+rossi+su+laghetto+bianco+e+verde+di+clorofilla+(3).JPG" /></a><br /><br /><p align="center"><br /><span style="font-size:85%;">Gli ingredienti sono:<br />per la pasta - uova e <a href="http://www.consorziocrisma.it/index.aspx?m=53&did=53">farina</a>,<br />per la farcia morbida - cipolla bianca, pomodoro e <a href="http://isidoromessina.blogspot.com/search/label/acciughe">acciuga</a>,<br />per il laghetto - latte intero e <a href="http://www.atlanteparchi.it/parco.regionale.nebrodi/formaggi.html">ricotta</a> salata bianca<br />per la clorofilla - acqua, menta, prezzemolo.<br />Burro, olio extrvergine, parmigiano, sale e pepe.</span></p><br /><br /><p align="center"><span style="font-size:85%;"></span></p><br /><br /><p align="center"><span style="font-size:85%;"></span></p>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com4tag:blogger.com,1999:blog-6067828535678006063.post-31179992390612382022010-02-21T06:33:00.000-08:002010-02-22T06:09:17.368-08:00Arrotolato di cocco al cioccolato su crema inglese calda profumata al ron cubano e lampone disidratato<div align="center">Questa idea è nata mentre spiegavo a mio figlio cos'è una noce </div><div align="center">di cocco; Daniele bimbo di sette anni, preferisce il cioccolato anziché<br />la polpa dura e legnosa del cocco, ma apprezzo molto la sua curiosità<br />nel degustare, dove ho notato spiccate qualita gustative.<br />Così tutto diventa un gioco divertente ed istruttivo.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQXrmJVq9fO7tp6GOaIv7uuarKH-KZmj6j6KBoJHj4Q_22Qf8xLMDli-0cOTYgQ_n2IwWATurMlGY2sWl9U6ZeBxk1Q5V1ZsibLp1KFEmG41g0p32JO7ZQo91Lanh2oF0zuKZHOf4soE/s1600-h/Arrotolato+di+cocco+al+cioccolato+su+crema+inglese+calda+profumata+al+ron+cubano+e+lampone+disidratato+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440707736479686658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQXrmJVq9fO7tp6GOaIv7uuarKH-KZmj6j6KBoJHj4Q_22Qf8xLMDli-0cOTYgQ_n2IwWATurMlGY2sWl9U6ZeBxk1Q5V1ZsibLp1KFEmG41g0p32JO7ZQo91Lanh2oF0zuKZHOf4soE/s400/Arrotolato+di+cocco+al+cioccolato+su+crema+inglese+calda+profumata+al+ron+cubano+e+lampone+disidratato+(2).JPG" /></a>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com2tag:blogger.com,1999:blog-6067828535678006063.post-13914781276382010222010-01-15T05:40:00.000-08:002010-01-15T10:25:43.220-08:00Isosceli di pasta fresca alle canocchie, cavolo rapa stufato e bianchetto in crespella infornata<div align="center"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ebLVuDJY0dJ_In_Wdxd4dT5s85KBbsrkVV_OVZ1y4EmzxVpdll_wGZZCsvaewznRhC7KyrghnmaS2lOuDgyCtl3rTGmwRFZpyizkF9O3j8w3bzzd5gvxgVFl5YIDidSCf26OZRA72qM/s1600-h/Isoscel+di+pasta+fresca+alle+connocchie,+cavolo+rapa+stufato+e+bianchetto+in+crespella+infornata.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426965034560692658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ebLVuDJY0dJ_In_Wdxd4dT5s85KBbsrkVV_OVZ1y4EmzxVpdll_wGZZCsvaewznRhC7KyrghnmaS2lOuDgyCtl3rTGmwRFZpyizkF9O3j8w3bzzd5gvxgVFl5YIDidSCf26OZRA72qM/s400/Isoscel+di+pasta+fresca+alle+connocchie,+cavolo+rapa+stufato+e+bianchetto+in+crespella+infornata.JPG" /> <br /><p align="center"></a><br /><br /><font size="2">Per isosceli intendo la forma triangolare della pasta, dove ho usato<br />della semola di grano duro di Sicilia </font><a href="http://www.consorziocrisma.it/index.aspx?m=53&did=53"><font size="2">"Crisma"</font></a><font size="2"> che ho apprezzato molto.<br /><br />* </font><a href="http://www.alimentipedia.it/Pesce/Pesce_crostacei_canocchia.html"><font size="2">Canocchia</font></a><font size="2"><br />* </font><a href="http://images.google.it/images?sourceid=navclient&hl=it&rlz=1T4ADBS_itIT326IT327&q=bianchetto+pesce&um=1&ie=UTF-8&ei=5XJQS_eDI8zdsgbvgr3cCw&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CB4QsAQwAw"><font size="2">Bianchetto</font></a></p>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com1tag:blogger.com,1999:blog-6067828535678006063.post-82956032576797625972009-12-07T11:01:00.000-08:002009-12-07T12:42:17.821-08:00Alalunga cruda e cotta con ortaggi di stagione, olio extravergine, limone, zenzero<div align="center"><span style="font-size:85%;">e riduzione d'aceto di vino aromatizzato al peperone verde.</span><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueLNiG_EXeZDE5QvSFot8cRZ-4URPvI-Svh3n3R4f1mEsnCnY5OQSk2cfhADU4XyG_TOKmGjWRLFpdarmpVPHCpekmM9i8Wget5HIU7Vzvwpt4GXXc37v5FvyGeVmqPRRBNj6cRGKjfc/s1600-h/alalunga.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 336px; DISPLAY: block; HEIGHT: 345px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412572077969442146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueLNiG_EXeZDE5QvSFot8cRZ-4URPvI-Svh3n3R4f1mEsnCnY5OQSk2cfhADU4XyG_TOKmGjWRLFpdarmpVPHCpekmM9i8Wget5HIU7Vzvwpt4GXXc37v5FvyGeVmqPRRBNj6cRGKjfc/s400/alalunga.JPG" /> <p align="center"></a><span style="font-size:85%;"><br />Ho già parlato di questo splendido pesce in un mio precedente <a href="http://isidoromessina.blogspot.com/2009/06/bocconcini-di-alalunga-al-pomodoro.html">post</a>, qui in Sicilia lo amiamo molto, si presta ad essere cucinato in vari modi. Questa volta lo propongo cotto sott'olio e crudo, trattato e abbinato con spicchi d'arancia novellina ed ortaggi di stagione compreso il peperone, che grazie alla bravura di piccoli agricoltori locali ricavano il massimo dalla pianta nel rispetto della loro genuinità anche fuori stagione.<br /></span><br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfvnyQB4ic5zscURgKMUlVBSKndxualoKxazDMlZTV7lWzNhU0vShyphenhyphenqIt2apdmFJ8tmSEPyb0HhRdZ2EG0dncMLJAiRDBJUiAwrWLFf9GW1C6d6eKnjstPG2RAeBe8uu5ny57RstV1Nk/s1600-h/alalunga+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412572068911288930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfvnyQB4ic5zscURgKMUlVBSKndxualoKxazDMlZTV7lWzNhU0vShyphenhyphenqIt2apdmFJ8tmSEPyb0HhRdZ2EG0dncMLJAiRDBJUiAwrWLFf9GW1C6d6eKnjstPG2RAeBe8uu5ny57RstV1Nk/s400/alalunga+(2).JPG" /> <p align="center"></a><br /><span style="font-size:85%;">....sott'olio</span><br /><br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiTWLCY8Y9Jgb8CDqKHlfGpPw_QHSmBPPLxw92nh-53kQBvCHnWFcJfDQlYyz1enx0XhPgBuqlMDZJXIxAIR-aMVd_5CH5IwlAXAnDrMkUrsJRpntjBHljy1qT_dHFhIWTf5VxYA1QE8/s1600-h/alalunga+(3).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 380px; DISPLAY: block; HEIGHT: 336px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412572063586319106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiTWLCY8Y9Jgb8CDqKHlfGpPw_QHSmBPPLxw92nh-53kQBvCHnWFcJfDQlYyz1enx0XhPgBuqlMDZJXIxAIR-aMVd_5CH5IwlAXAnDrMkUrsJRpntjBHljy1qT_dHFhIWTf5VxYA1QE8/s400/alalunga+(3).JPG" /> <p align="center"></a><br /><span style="font-size:85%;">...il pesce<br /></p></span>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com4tag:blogger.com,1999:blog-6067828535678006063.post-46884161100587492762009-12-02T07:24:00.000-08:002009-12-02T09:29:55.990-08:00Gamberi rossi di Sicilia con crema di pera annona e riduzione di succo di mandarino<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 348px; DISPLAY: block; HEIGHT: 336px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410672756405807810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDko2JhBTo7TfcGgvrnoBoq-pKu4er-o4NJLXiFiZBu6jEcrvDrRjSVX6wpfBrUHayGebfskVIi8EIJ5Sk8BDzOG8MIvtaEm0LlPJWhpI9WTULhHvt2SzD0Gh5SkKYEhtUJPSr5Glsitg/s400/Pera+annona.JPG" /><br /><div align="center"><br /><span style="font-size:85%;">incomincia a maturare la <a href="http://www.dipbot.unict.it/orto-botanico/scheda.aspx?i=22">pera annona</a> ed io nè approfitto<br />abbinando la sua polpa con dei gamberi rossi leggermente<br />scottati in fondo vegetale aromatizzato allo zenzero, su<br />una riduzione di succo di mandarino con miele di fior<br />d'arancia Etneo, per dare quel tocco di provocazione al palato.<br /><br /></div></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 362px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410673377468089570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5U609loZHTE7xaX-F6eHXVnEGNG1wEKocDZ4mxYraJi18SDeQ3w8NgtBLDqqqiPSKQVlnTbp2vRVv8VHmk4e5ggU74zdpR5R8oeEG-4NbO9aMvUkDMrw14NpBBzCJthNbaxp9zLozRE/s400/Pera+annona+(2).JPG" /><br /><span style="font-size:85%;">ricordo mio padre, quando mi ha fatto degustare per la prima volta<br />questo frutto di origine tropicale, che in Sicilia grazie al nostro<br />clima ottiene una buona fruttificazione, "che strano"... ho detto, con il passare del tempo sono riuscito ad apprezzare questo dolce<br />profumato. Grazie Papà</span></div>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com2tag:blogger.com,1999:blog-6067828535678006063.post-4723985626688332142009-11-26T08:34:00.000-08:002009-11-26T08:48:45.870-08:00Lumaconi Voiello ripieni di zucca, ricotta di capra e un'idea di mentuccia, gratinati con pepato duro su crema di cozze di Ganzirri<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxNT8v67L50qwYXvift_QUDQtEaX9t-G3xI90nOaIpV30vMkKNtcIlmII03jrABIOOl7HvL-UnmQiVeL-3FLSF2ko0ge7mlGTU2C-pzrhF_MX3KXtaAEZH4d4-4XvksD24BST0HLfqeA/s1600/DSCF0549.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 313px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408452911183784466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxNT8v67L50qwYXvift_QUDQtEaX9t-G3xI90nOaIpV30vMkKNtcIlmII03jrABIOOl7HvL-UnmQiVeL-3FLSF2ko0ge7mlGTU2C-pzrhF_MX3KXtaAEZH4d4-4XvksD24BST0HLfqeA/s400/DSCF0549.JPG" /></a><br /><div></div><br /><div></div>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com3tag:blogger.com,1999:blog-6067828535678006063.post-9499888826541290642009-11-15T00:34:00.000-08:002009-11-15T09:33:44.758-08:00Riso alla norma<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqPbkfW4Px5ikqEbNSBS1nvGxwOs-rVDfpS7z6uud5K_011pVFnl7BSC4H-9yZc390JATdCu-GPySk0_md54kkKMqWgkasE3SXILUG_-65FJ-Bi_ag28qQocVYEKcztsQSimnWlb3ezc/s1600-h/foto+riso+alla+norma.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 338px; DISPLAY: block; HEIGHT: 336px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404249906975963666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqPbkfW4Px5ikqEbNSBS1nvGxwOs-rVDfpS7z6uud5K_011pVFnl7BSC4H-9yZc390JATdCu-GPySk0_md54kkKMqWgkasE3SXILUG_-65FJ-Bi_ag28qQocVYEKcztsQSimnWlb3ezc/s400/foto+riso+alla+norma.JPG" /></a><br /><span style="font-size:85%;">Con delle melanzane, dei pomodorini di <a href="http://images.google.it/images?source=ig&hl=it&rlz=1G1GGLQ_ITIT298&q=pachino+sicilia&lr=lang_it&um=1&ie=UTF-8&ei=7jgAS-6wKMPG_gamiN2LCw&sa=X&oi=image_result_group&ct=title&resnum=5&ved=0CCMQsAQwBA">Pachino</a>, (prodotti che ancora oggi, fuori stagione, qui in Sicilia si riescono a trovare) e del basilico che ho in vaso, preparo una norma da me personalizzata, sostituendo la pasta con il riso, che ho mantecato con ricotta fresca e basilico, dopo averlo infornato per qualche minuto in apposito stampino, l'ho sformato e poggiato su una fetta di melanzana precedentemente fritta in olio extravergine, in fine ho aggiunto un chenella di ricotta fresca ed una nuvoletta di ricotta infornata dura.</span>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com8tag:blogger.com,1999:blog-6067828535678006063.post-18933655382422951842009-10-28T11:14:00.000-07:002009-10-29T07:47:53.174-07:00Ricotta e cavuliceddi in crosta di castagne, porcino, puma cola e riduzione di succo rosso di fichi d'India<span style="font-size:85%;">Nel magico autunno il nostro Mongibello ci regala frutta,<br />funghi, ortaggi in foglia e tanto altro ancora.<br />Con alcuni di questi prodotti ho preparato questo piatto</span><span style="font-size:100%;"><span style="font-size:85%;">.</span><br /></span><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDi3Bb-01UEBSWXWzyWgXQomflgllzzhvOoAtL0Kj8WfbswLgVS-POJIQfy7DRvG307eKZ_-pi4LhUzHieF7h8FZfx_ddxcg71jfg7kgqpUnx4fdN0MyO5TaYc-_Jy5gm2Ivkjq23j00/s1600-h/Ricotta+e+cavuliceddi+in+crosta+di+castagne,+porcino,+puma+cola+e+riduzione+di+rosso+di+fichi+d%27India.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397717030712035138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDi3Bb-01UEBSWXWzyWgXQomflgllzzhvOoAtL0Kj8WfbswLgVS-POJIQfy7DRvG307eKZ_-pi4LhUzHieF7h8FZfx_ddxcg71jfg7kgqpUnx4fdN0MyO5TaYc-_Jy5gm2Ivkjq23j00/s400/Ricotta+e+cavuliceddi+in+crosta+di+castagne,+porcino,+puma+cola+e+riduzione+di+rosso+di+fichi+d%27India.JPG" /></a> </p><div align="center"><span style="font-size:85%;"></span></div><br /><span style="font-size:85%;">Alcune immaggini durante la finitura e preparazione.</span><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-eu8lkGnOPFAIgi8UT-pa7qxXqSs8E-1q1dF7Ddq1JplXoM1NKDnSpxoKQCG-etanwjQ8kOa3sh50DW0PAikJwibMGtR3RfrgQJRt60c24MZcFxLz790VIrJT07ZSmdyC62KrGgtiQs/"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 322px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397717025195554082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-eu8lkGnOPFAIgi8UT-pa7qxXqSs8E-1q1dF7Ddq1JplXoM1NKDnSpxoKQCG-etanwjQ8kOa3sh50DW0PAikJwibMGtR3RfrgQJRt60c24MZcFxLz790VIrJT07ZSmdyC62KrGgtiQs/s400/Ricotta+e+cavuliceddi+in+crosta+di+castagne,+porcino,+puma+cola+e+riduzione+di+rosso+di+fichi+d%27India+(2).jpg" /></a> </p><br /><br /><span style="font-size:85%;">La presentazione del piatto.</span><br /><br /><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FvHVgfkGPmzud_7lOOcj3xxF2UfUOrCpdvVpsVD6gGE9yfihZXYz0wEFT6jKucJqgZ_HEW5U9kiMonsJjHg1IBuQGigbvFu961nUo1QKeXMQ8tH6aPejcI3PpnE4VI_NnBS0QVMw3r8/"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397717020874092402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FvHVgfkGPmzud_7lOOcj3xxF2UfUOrCpdvVpsVD6gGE9yfihZXYz0wEFT6jKucJqgZ_HEW5U9kiMonsJjHg1IBuQGigbvFu961nUo1QKeXMQ8tH6aPejcI3PpnE4VI_NnBS0QVMw3r8/s400/Ricotta+e+cavuliceddi+in+crosta+di+castagne,+porcino,+puma+cola+e+riduzione+di+rosso+di+fichi+d%27India+(3).JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBmRBV5eZhLMOfKfBel7yD98pq8AD2R3EOTcBOZQFDTXlamxjYccH0DMs-5YPm868C0NuZaz-YpZ7dmc6U1-8V3_9q5dxjio5q8hqLOyQXjwF3Dm2fBHy0IcufJnUucJ_XWYXiaRfyi8/s1600-h/Ricotta+e+cavuliceddi+in+crosta+di+castagne,+porcino,+puma+cola+e+riduzione+di+rosso+di+fichi+d%27India+(4).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397717018592750034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBmRBV5eZhLMOfKfBel7yD98pq8AD2R3EOTcBOZQFDTXlamxjYccH0DMs-5YPm868C0NuZaz-YpZ7dmc6U1-8V3_9q5dxjio5q8hqLOyQXjwF3Dm2fBHy0IcufJnUucJ_XWYXiaRfyi8/s400/Ricotta+e+cavuliceddi+in+crosta+di+castagne,+porcino,+puma+cola+e+riduzione+di+rosso+di+fichi+d%27India+(4).JPG" /></a><br /><br /><span style="font-size:85%;">Qui ho aperto lo sformatino lasciando intravedere la ricotta<br />e i <a href="http:///">cavuliceddi</a>.</span><br /></p><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1G0dK9-JGlwsjvkuXbz1tHnFnzgQ9JtCHiH4b5DHuXQf4EJGTK9xogDSyAAJhVKyV0mnlkSbgtPe1oidroj9Fa_ExyREyTXjiGhE8xsJRwXw6AXuA_4u2VLzmGOV1ejyFcHpxMxWPM8/s1600-h/Ricotta+e+cavuliceddi+in+crosta+di+castagne,+porcino,+puma+cola+e+riduzione+di+rosso+di+fichi+d%27India+(5).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397717013717439586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1G0dK9-JGlwsjvkuXbz1tHnFnzgQ9JtCHiH4b5DHuXQf4EJGTK9xogDSyAAJhVKyV0mnlkSbgtPe1oidroj9Fa_ExyREyTXjiGhE8xsJRwXw6AXuA_4u2VLzmGOV1ejyFcHpxMxWPM8/s400/Ricotta+e+cavuliceddi+in+crosta+di+castagne,+porcino,+puma+cola+e+riduzione+di+rosso+di+fichi+d%27India+(5).JPG" /></a><br /><strong></strong></p><p align="center"><strong></strong></p><br /><span style="font-size:85%;">E... buon appetito!</span>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com2tag:blogger.com,1999:blog-6067828535678006063.post-47300307888748056082009-09-16T09:21:00.000-07:002009-09-16T11:20:58.300-07:00Maccheroni di pasta fresca ai due bagnetti rossi, galletti spadellati, polpetta al sugo, extra d'oliva e burro nocciola.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEEEjNo6ao_4nrQXIOTY76UJCWzgg-HQKjao0LLZs80VDyjX1jACtG5kVhXYOAZUrNXaBcZ9qSzGdkJbt_vGFn6kYlLb6KgeK-bykyFWo8LmpdaBO-aFDG_g2WAyDk262WghP-xkkYVE/s1600-h/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(8).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 388px; DISPLAY: block; HEIGHT: 336px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382103151996301954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEEEjNo6ao_4nrQXIOTY76UJCWzgg-HQKjao0LLZs80VDyjX1jACtG5kVhXYOAZUrNXaBcZ9qSzGdkJbt_vGFn6kYlLb6KgeK-bykyFWo8LmpdaBO-aFDG_g2WAyDk262WghP-xkkYVE/s400/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(8).JPG" /></a><span style="font-size:85%;"><br />Oggi a pranzo si mangiano i maccheroni, mamma coinvolge<br />un pò tutti per la loro preparazione Angelita mia moglie,<br />i miei figli Daniele e il piccolo Andrea, che si diverte<br />con l'impasto di farina e acqua e il fil di ferro<br />"indispensabile utensile per dare forma alla pasta".</span><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFJpHFDHHyah6fCWhm2Jpiwyq0pPs517-t3br6BCHkH6hBc01j0hAi9-laiEfVKSAWj6J6rnCG5H5prP3BK4ILuGhfvORJc5sDxDe1-osvN969lSRVJVI43lTEWw_nt-tzb8YCpRD6-U/s1600-h/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(5).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 394px; DISPLAY: block; HEIGHT: 336px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382102670631941906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFJpHFDHHyah6fCWhm2Jpiwyq0pPs517-t3br6BCHkH6hBc01j0hAi9-laiEfVKSAWj6J6rnCG5H5prP3BK4ILuGhfvORJc5sDxDe1-osvN969lSRVJVI43lTEWw_nt-tzb8YCpRD6-U/s400/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(5).JPG" /></a><br /><br /><span style="font-size:85%;">Io invece preparo una salsa profumata alle erbette aromatiche,<br />spadello i<a href="http://www.webalice.it/mondellix/Funghi%20C.htm#Cantharellus"> funghi</a>, ecc. Mamma ha già pronto il sugo e le polpette.<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUwXFB9GUEzkbC2rhOAhJvACq6AL-hXF-lBQb2V3qRFEJYqjQHc3QrAJKmjaK6Q8PiGNtOewIgoQFtvQTc47KJR01-_XgPDQMz1teyvwksJ8R0DLbpjTCWw9PAcMAgfWTprdy2mlBn_w/s1600-h/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(9).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382102666205378258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUwXFB9GUEzkbC2rhOAhJvACq6AL-hXF-lBQb2V3qRFEJYqjQHc3QrAJKmjaK6Q8PiGNtOewIgoQFtvQTc47KJR01-_XgPDQMz1teyvwksJ8R0DLbpjTCWw9PAcMAgfWTprdy2mlBn_w/s400/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(9).JPG" /></a><br /><br /><span style="font-size:85%;">Per la finitura del piatto ho pensato di dare la possibilità<br />di degustarli in più modi, la pasta va tuffata nei relativi<br />bagnetti e/o abbinata con i diversi ingredienti che si trovano<br />nel piatto.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FFlut2IlD9FJLiB-EakygtG91PxWqhZvL3K555hxjXFcgaguGPlxpkQ-W2LT7XvOzwtBrf9oqVMJEjb0qleerblqKAZoy3AQmUTor3QX0faPya_oxaGjq816rCfoXbDC7kAQTXEacJc/s1600-h/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,+.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382102660009723442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FFlut2IlD9FJLiB-EakygtG91PxWqhZvL3K555hxjXFcgaguGPlxpkQ-W2LT7XvOzwtBrf9oqVMJEjb0qleerblqKAZoy3AQmUTor3QX0faPya_oxaGjq816rCfoXbDC7kAQTXEacJc/s400/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,+.JPG" /></a><br /><span style="font-size:85%;">Qualche dettaglio fotografico.<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_m-ZYlqcVZbWeb2ZLF2ZusqUUQUNdqU2nCv1T9VXrkcorwPmmU1htXa4o_JAzs5cFuWYPPc3RZRA3fzh1sJEYnbpIT8BL5EdvtUKOQy_R1BdQqlR6vO0CKkfv3E45sYEe22JFiGgVX84/s1600-h/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(11).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382102654834410162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_m-ZYlqcVZbWeb2ZLF2ZusqUUQUNdqU2nCv1T9VXrkcorwPmmU1htXa4o_JAzs5cFuWYPPc3RZRA3fzh1sJEYnbpIT8BL5EdvtUKOQy_R1BdQqlR6vO0CKkfv3E45sYEe22JFiGgVX84/s400/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(11).JPG" /></a><br /><span style="font-size:85%;">Dimenticavo: i maccaruni incunu a panza</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2o3ssbY6do6FeAdRowdQfl7BDLVCjhtlkA6kEd_LQKakvqA_dvrkK6pqQJhHJwtu7AJI-JwLBDOnGttidy-Asg2_m0BBmNlcJb5-Wx3VdLN_lETCWaG-MeuZVAFmM4e0XgMtIxs-9pg/s1600-h/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(12).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382102646787279122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2o3ssbY6do6FeAdRowdQfl7BDLVCjhtlkA6kEd_LQKakvqA_dvrkK6pqQJhHJwtu7AJI-JwLBDOnGttidy-Asg2_m0BBmNlcJb5-Wx3VdLN_lETCWaG-MeuZVAFmM4e0XgMtIxs-9pg/s400/Maccheroni+ai+due+bagnetti+rossi,+galletti+spadellati+e+polpetta+al+sugo,++(12).JPG" /></a> </div>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com3tag:blogger.com,1999:blog-6067828535678006063.post-28385024061070188052009-09-01T15:36:00.000-07:002009-09-01T23:54:53.249-07:00Toretta di fichi d'India, pera coscia tiepida al rosolio di cannella, gelato di fichi bianchi,<div align="justify"><span style="font-size:85%;"><span style="font-size:100%;"><strong><span style="font-size:85%;"><a href="http://images.google.it/imgres?imgurl=http://www.agribagnara.it/img/sbergie.jpg&imgrefurl=http://www.agribagnara.it/it/prodotti_scheda.asp%3Fid%3D6&usg=__PnyiAy54L7sKoNyWJ2YeunPCxF0=&h=200&w=300&sz=10&hl=it&start=1&sig2=WT790KSZpiSUtz_jHMK-GA&um=1&tbnid=OdAIeHoUZVYv6M:&tbnh=77&tbnw=116&prev=/images%3Fq%3Dsbergia%26hl%3Dit%26lr%3D%26rlz%3D1W1ADBS_it%26sa%3DG%26um%3D1&ei=_M-cSuT5I5vkmgOQgKXQDg">sbergia</a>, uva marinata al rosolio di pistacchio e pesto di <a href="http://www.solosicilia.com/arance1_right.htm">tabacchiera</a> e menta</span>.</strong></span><br /></span><br /><span style="font-size:85%;">Una mattina apro il frigo e noto della frutta tipica di Sicilia,<br />che qualche giorno precendente avevo aquistato, una parte<br />di questa invece mi era stata regalata. Ho pensato: oggi si fa </span></div><div align="justify"><span style="font-size:85%;">colazione a base di frutta. Di lì a poco ho preparato questo piatto.</span><br /></div><br /><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO4UKtFxW3234l46rfsNE38wJGBGyVBJ8uXLHMFqUSqnFIYz93iyLbHdQPvhS8eoNyaB0lFsD6knjXVuBwR2TMe9Pj15E5Lm2x7xxeUX9ULEoqyybmhYb0kZgVFsP3EqduXzcgi1ID-I/s1600-h/Torre+di+fichi+d%27India,+pera+coscia+tiepida+al+rosolio+di+cannella,+sbergia,+uva+marinata+al+rasolio+di+pistacchio,+gelato+di+fichi+e+pesto+di+tabacchiera+e+menta.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 375px; DISPLAY: block; HEIGHT: 336px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376632570034589666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO4UKtFxW3234l46rfsNE38wJGBGyVBJ8uXLHMFqUSqnFIYz93iyLbHdQPvhS8eoNyaB0lFsD6knjXVuBwR2TMe9Pj15E5Lm2x7xxeUX9ULEoqyybmhYb0kZgVFsP3EqduXzcgi1ID-I/s400/Torre+di+fichi+d%27India,+pera+coscia+tiepida+al+rosolio+di+cannella,+sbergia,+uva+marinata+al+rasolio+di+pistacchio,+gelato+di+fichi+e+pesto+di+tabacchiera+e+menta.JPG" /></a><br /><span style="font-size:85%;">Ogni frutto che ci dona la natura è una meraviglia, nella consistenza,<br />nel gusto, nei profumi, nei colori e nelle forme. Il frutto è il regalo<br />di una pianta. E'come se ti volesse dire: prendi, questa è la mia opera<br />assaggiami. Sicuramente sara' capitato anche a voi di esservi soffermati<br />prima di addentarla, l'avrete ossservata, annusata, toccata e alla fine<br />gustata. Cosi' facendo vi siete accorti che la frutta non e'un banale<br />scherzo della natura ma una scultura gustativa. Vi invito a ricercare tutta<br />quella frutta che non ha mercato e che per vari motivi, soprattutto<br />economici, rischia di scomparire per sempre e con essa le proprie<br />caratteristiche organolettiche autentiche e uniche</span>.<br /><br /><br /><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tSx9FewNVviIeZjwRJVT_shvQSGiCjk77vQtN6EWv9qESvDsG4iCz_RZiwfOnxYcFXQTxwfXsSCoKNTDYMk7GpNTulavu0im8P_gr-z7ZUYFNFqVKxkGNX5Weza8E1urkbxFnsoJVAg/s1600-h/Torre+di+fichi+d%27India,+pera+coscia+tiepida+al+rosolio+di+cannella,+sbergia,+uva+marinata+al+rasolio+di+pistacchio,+gelato+di+fichi+e+pesto+di+tabacchiera+e+menta+(4).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376632184081235746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tSx9FewNVviIeZjwRJVT_shvQSGiCjk77vQtN6EWv9qESvDsG4iCz_RZiwfOnxYcFXQTxwfXsSCoKNTDYMk7GpNTulavu0im8P_gr-z7ZUYFNFqVKxkGNX5Weza8E1urkbxFnsoJVAg/s400/Torre+di+fichi+d%27India,+pera+coscia+tiepida+al+rosolio+di+cannella,+sbergia,+uva+marinata+al+rasolio+di+pistacchio,+gelato+di+fichi+e+pesto+di+tabacchiera+e+menta+(4).JPG" /></a><br /><span style="font-size:85%;">.......oh oh ! il gelato comincia a sciogliersi, mi sono dilungato un po'. </span>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com1tag:blogger.com,1999:blog-6067828535678006063.post-3808531555933398002009-08-22T08:39:00.001-07:002009-08-22T10:24:19.431-07:00Misticanza di frutti di scoglio<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhiL4xHWbl-1M9KFHdqZtICb-P4Ojda6J_1GwMRTq2a117I6tcC9K3OQTbMuaZMiNfMXMZGbsoJX3aU_bku1jKgUpbFt9ZRZgOHWuRvclNmRCG6RmZY1cR9A8Xyelw6Q0wW76sqVmoo4/s1600-h/Misticanza+di+frutti+di+scoglio.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372833955294641202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhiL4xHWbl-1M9KFHdqZtICb-P4Ojda6J_1GwMRTq2a117I6tcC9K3OQTbMuaZMiNfMXMZGbsoJX3aU_bku1jKgUpbFt9ZRZgOHWuRvclNmRCG6RmZY1cR9A8Xyelw6Q0wW76sqVmoo4/s400/Misticanza+di+frutti+di+scoglio.JPG" /></a><br /><span style="font-size:85%;">Gaetano, mio fratello, dopo alcune ore di pesca subacquea rientra a casa con </span><br /><span style="font-size:85%;">patelle, muccuni ( murice), spondili , occhi di bue ( haliotis )e scarpuzze</span><br /><span style="font-size:85%;">(arca noae), </span><span style="font-size:85%;">con</span> <span style="font-size:85%;">queste delizie di frutti di scoglio è nato un intingolo </span><br /><span style="font-size:85%;">e una misticanza da leccarsi le dita.</span><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgU0UVq_AsfOefh48o9KAFJGreIlt99WqiFaXk2ZQ7WWrm_h7Jqs02zjPy-Rr1kimAe_p2ENnnDAtAStJvs5umwt6jEO9I1ah_SepiYlpefOHJnEYilFLVFUCaiiJERMGq-ldq17VBdo/s1600-h/Frutti+di+scoglio+(6)+-+Copia.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 137px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372822072125604994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgU0UVq_AsfOefh48o9KAFJGreIlt99WqiFaXk2ZQ7WWrm_h7Jqs02zjPy-Rr1kimAe_p2ENnnDAtAStJvs5umwt6jEO9I1ah_SepiYlpefOHJnEYilFLVFUCaiiJERMGq-ldq17VBdo/s400/Frutti+di+scoglio+(6)+-+Copia.JPG" /></a><span style="font-size:85%;"><br />Dopo aver separato il mollusco dalla corazza spadellare con olio, aglio, prezzemolo e qualche </span><span style="font-size:85%;">pomodoro</span><span style="font-size:85%;"> sale e pepe q.b. Ottimi con gli spaghetti.</span> </p>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com3tag:blogger.com,1999:blog-6067828535678006063.post-17431315913645076032009-06-29T01:41:00.001-07:002009-06-30T00:27:51.746-07:00Alici in acciughe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57qNY0buK8x5peeuDrhpuPLTs5vcYhSBnr2YVeNJWWPBIRmpozyaRSbCLCgWueUzC_Ywo5SLcbVlPdQjRS6umlY9PNNMOkdJ20JpTD12sFxwpjeDW7xfRw2xS8I5qHIcww1K3mp7Q-j4/s1600-h/Alici+in+acciughe+(3).JPG"><img id="BLOGGER_PHOTO_ID_5352667847138112098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57qNY0buK8x5peeuDrhpuPLTs5vcYhSBnr2YVeNJWWPBIRmpozyaRSbCLCgWueUzC_Ywo5SLcbVlPdQjRS6umlY9PNNMOkdJ20JpTD12sFxwpjeDW7xfRw2xS8I5qHIcww1K3mp7Q-j4/s400/Alici+in+acciughe+(3).JPG" border="0" /></a><br /><br /><span style="font-size:85%;">E se non ci fosssero le accughe come si farebbe? non le hai ancora salate? allora non ti resta che usare quelle che trovi in commercio.... o segui il procedimento che descrivo.</span><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5352667841882401330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 296px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeffRKvy9pyzkF8sJHNLrEtY3j67XMXg3Hy102akESkkMQAZ17RUtPX1ivPaXD19CUYnkY-k8bhb2jq7cDduaE2KS_PywaVMOcLyeSpo6EbNdorWMtpIu08ebbHTfO2azUFs7QdJW6QWI/s400/Alici+in+acciughe+(9)+-+Copia.JPG" border="0" /><br /><span style="font-size:85%;">Stacca le teste e le interiora alle alici , mettile a scolare con del sale marino per favorire la perdita dei liquidi, lascia riposare per almeno 5/6 ore. Dopo lavale con acqua di mare, fai una miscela di sale, origano e pepe e lava i cugnetti con acqua di mare. Attenzione la alici devono essere freschissime e non devono avere nessun contatto con acqua dolce. Nel caso non riesci a procurarti </span><span style="font-size:85%;">dell'acqua di mare fai una salamoia.</span><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqW84avE4V2otpV8_Vmyqy3lLcY3QsQZ4cutbE4Lfj1-mpsmy8v6vYC2WpJ2b9zoqNAym5NR42_F_qaUyYkEnjSI9ZC0JRk6aVmGhJeZ2zdlLpam05LxDrYSdmJNdz7eqoA5NJbrJDc4/s1600-h/Alici+in+acciughe+(7).JPG"><img id="BLOGGER_PHOTO_ID_5352667845675968626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 225px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqW84avE4V2otpV8_Vmyqy3lLcY3QsQZ4cutbE4Lfj1-mpsmy8v6vYC2WpJ2b9zoqNAym5NR42_F_qaUyYkEnjSI9ZC0JRk6aVmGhJeZ2zdlLpam05LxDrYSdmJNdz7eqoA5NJbrJDc4/s400/Alici+in+acciughe+(7).JPG" border="0" /></a><span style="font-size:85%;"> Il "cugnetto "(così chiamato nel Ripostese) è un contenitore in terra cotta smaltata e con un tappo in terra cotta grezza che si presta bene per la conservazione delle acciughe, lì accanto ci sono alcune pietre di mare indispensabili per questa operazione.</span><br /><br /><img id="BLOGGER_PHOTO_ID_5352667843840966946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRWtphYaGNHcB2FwffwurF7-ugRp8a2R3Z4vjlZ-FD8QpwJreKoAdWo73ZFxo8_tJPm1yEcyNhETd__ITWkMOq9xDKFzmWEPxI6JcaBN2mOHOHk1UXHwHOG4a-wwNFjED7-BxwQwnvGU/s400/Alici+in+acciughe+-+Copia.JPG" border="0" /><br /><br /><br /><p><span style="font-size:85%;">Disponi le alici nel modo che vedi nella foto, testa coda aggiungi ad ogni strato un pugno di sale aromatizzato, si va avanti così fino a riempire il cugnetto, copri con il tappo di terra cotta, che non si incastri, sopra metti tre pietre piccole e sopra ancora una più grande il tutto deve eguagliare il peso delle alici, questa operazione serve per schiaccire il pesce . Dopo qualche giorno puòi fare dei rabbocchi di pesce aggiungendo altri due o tre strati . Il pesce così salato, schiacciandosi perde i propri liquidi interni e diminuisce di volume. Conservare al buio ed aspettare circa 45 giorni prima di consumare il prodotto</span>.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUWh9xP-ddrbwuARDczJXQnCID4lVdGSE1xTw9yYQ0M-u_Nnn6GzKhP8cNh4kf7vnIzuNR-gzn4kPE9rhGcRFuYdXfNi4RXDwyoMTBpjwORoHvhWutvyfuQDz3QZnf6lldLVd58rXR4Y/s1600-h/Alici+in+acciughe+(6)+-+Copia+-+Copia.JPG"><img id="BLOGGER_PHOTO_ID_5352667833947822930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 288px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUWh9xP-ddrbwuARDczJXQnCID4lVdGSE1xTw9yYQ0M-u_Nnn6GzKhP8cNh4kf7vnIzuNR-gzn4kPE9rhGcRFuYdXfNi4RXDwyoMTBpjwORoHvhWutvyfuQDz3QZnf6lldLVd58rXR4Y/s400/Alici+in+acciughe+(6)+-+Copia+-+Copia.JPG" border="0" /></a><br /><br /><p><span style="font-size:85%;">Ed ecco mia madre abile e professionale in fatto di conserve, oltre ad essere un brava cuoca come lo era sua madre, mia nonna Tina, e mio nonno Gaetano maestro nelle salatura delle alici</span>.</p>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com3tag:blogger.com,1999:blog-6067828535678006063.post-72407174010712491352009-06-19T15:23:00.000-07:002009-06-22T00:42:31.100-07:00Bocconcini di alalunga al pomodoro, malaga e odori Mediterranei<span style="font-size:85%;">Sono a casa è il mio giorno di riposo settimanale, si pranza con tutta la famiglia<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUlCDQREmjHQs74nkyNpG-X7TAajt61e8siSXfT8-iyxLikPxbuaVQIOY-4qCMzhw8kXisi5DusYMLOysSWDwv85P10DIAfgnqzX7VTZGk17yBeZ0nrodCGd8EFE5S6WpNhxScC3tqYQ/s1600-h/bocconcini+di+alalunga.JPG"><img id="BLOGGER_PHOTO_ID_5349168810401539106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 390px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUlCDQREmjHQs74nkyNpG-X7TAajt61e8siSXfT8-iyxLikPxbuaVQIOY-4qCMzhw8kXisi5DusYMLOysSWDwv85P10DIAfgnqzX7VTZGk17yBeZ0nrodCGd8EFE5S6WpNhxScC3tqYQ/s400/bocconcini+di+alalunga.JPG" border="0" /></a><br /><br /><p><br /><span style="font-size:85%;">Mia madre mi da delle belle fette di </span><a href="http://www.mareinitaly.it/conosciamo_v.php?id=7"><span style="font-size:85%;">alalunga</span></a><span style="font-size:85%;">, in questo periodo con questo splendido pesce lo si prepara sott'olio e lei come di consueto non perde l'occasione. Io devo trovare una ricetta per cui lo mangiano tutti visto che ho due bimbi , detto fatto.</span></p><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVK5JyZHjFvHkREsK2vALiiB60iZPtOLXCbQ7tNEXAX-0Etp4_SWqE9GgnhRmYGZqhLJ3NN7cv_DfJjNZ7_UQ6hyFcWS9lr8acmbXNfPdnpUpY87WaT5jH0BAVGPRVo7zD6rZbPWLOkA/s1600-h/bocconcini+di+alalunga+(4).JPG"><img id="BLOGGER_PHOTO_ID_5349168809482719218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 390px; CURSOR: hand; HEIGHT: 350px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVK5JyZHjFvHkREsK2vALiiB60iZPtOLXCbQ7tNEXAX-0Etp4_SWqE9GgnhRmYGZqhLJ3NN7cv_DfJjNZ7_UQ6hyFcWS9lr8acmbXNfPdnpUpY87WaT5jH0BAVGPRVo7zD6rZbPWLOkA/s400/bocconcini+di+alalunga+(4).JPG" border="0" /></a><br /><span style="font-size:85%;">In un tegame metto a scaldare dell'olio con dell'aglio e qualche gambo di prezzemolo, aggiungo il pesce in bocconcini, spumo con un buon vino bianco, unisco della uva sultanina (</span><a href="http://www.prodottitipici.com/prodotto/0924/Uva-Passita-Di-Pantelleria.htm"><span style="font-size:85%;">malaga</span></a><span style="font-size:85%;">) e salsa di pomodoro precedentemente cotta e aromatizzata con aglio, basilico, origano e prezzemolo, regolo di sale e pepe (o peperoncino).Continuo la cottura per dare consistenza alla salsa senza però togliere la giusta umidità al pesce.</span><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGELQxQmrGHvtOnSjOm5IHbIDRUwvxfJFmrd9pR3VNsqy6gpLHCmIuhVjWDTvEC9BhCikeq7hyfhL1Dggcz73MUFpyrDZWnfvpydwEQY9zgwx0-7ZB-QxNso7LTGUk7adnncJDest0Yw/s1600-h/bocconcini+di+alalunga+(2).JPG"><img id="BLOGGER_PHOTO_ID_5349168801732084930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 257px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGELQxQmrGHvtOnSjOm5IHbIDRUwvxfJFmrd9pR3VNsqy6gpLHCmIuhVjWDTvEC9BhCikeq7hyfhL1Dggcz73MUFpyrDZWnfvpydwEQY9zgwx0-7ZB-QxNso7LTGUk7adnncJDest0Yw/s400/bocconcini+di+alalunga+(2).JPG" border="0" /></a><br /><span style="font-size:85%;">Qualche dettaglio nel pane.<br /></span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5ohYQZsn2r7Q1Bx3fXEW91myhJcxjsC8dsFVjAXtvrk0YAvF1EJnODGeSfKrZqDlTeTfIu5uN1eGpng6kTaDkfhZe7tFEFC25hYSBYzhpl24WbIbYSmYQ8ASFvFoRgHjR1pjnAqJ2dw/s1600-h/bocconcini+di+alalunga+(3).JPG"><img id="BLOGGER_PHOTO_ID_5349168802864629122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5ohYQZsn2r7Q1Bx3fXEW91myhJcxjsC8dsFVjAXtvrk0YAvF1EJnODGeSfKrZqDlTeTfIu5uN1eGpng6kTaDkfhZe7tFEFC25hYSBYzhpl24WbIbYSmYQ8ASFvFoRgHjR1pjnAqJ2dw/s400/bocconcini+di+alalunga+(3).JPG" border="0" /></a><br /><span style="font-size:85%;">Per la finitura del piatto dispongo i bocconcini su un piatto intercalando dei crostini di pane e aggiungo una quenella crema di cipolla, olive, capperi per marcare ancora di più il gusto mediterraneo.<br /></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com4tag:blogger.com,1999:blog-6067828535678006063.post-35588717252919717842009-06-10T11:11:00.000-07:002009-06-12T02:07:37.748-07:00Spaghetti alla sugosità di gambero rosso Siciliano e pesto di tenero di zucchina<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpA_7PWox3Dz4dfYocGFNdrxEC4TUDBNH5INQN54Z0-v-2azeDNSjle79ArY49vtvOu4umZFcew5nHVuhuwmmbxiNvjWRK5prFOdnfSWwNV5Q1aMAX6PL7b5Q1n5pF0NzOn1BMQWVtf7Y/s1600-h/Spaghetti+al+sugo+di+gambero+rosso+di+Sicilia+e+pesto+di+tenero+di+zucchina.JPG"><img id="BLOGGER_PHOTO_ID_5345976068034429346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpA_7PWox3Dz4dfYocGFNdrxEC4TUDBNH5INQN54Z0-v-2azeDNSjle79ArY49vtvOu4umZFcew5nHVuhuwmmbxiNvjWRK5prFOdnfSWwNV5Q1aMAX6PL7b5Q1n5pF0NzOn1BMQWVtf7Y/s400/Spaghetti+al+sugo+di+gambero+rosso+di+Sicilia+e+pesto+di+tenero+di+zucchina.JPG" border="0" /></a> </p><br /><p>Mi trovo alla <a href="http://tbn2.google.com/images?q=tbn:DAxSf7p9zDgpNM:http://www.riposto-">pescheria </a>di <a href="http://images.google.it/imgres?imgurl=http://www.comune.catania.it/data/passato/militari/plant/portoriposto_02.jpg&imgrefurl=http://www.comune.catania.it/data/passato/militari/plant/riposto_porto.htm&usg=__E69-GAlCai1ZUFTvhm71L3G5qw0=&h=1200&w=1800&sz=232&hl=it&start=30&sig2=P1FDN4gGQD8F21-_WesXoA&um=1&tbnid=Q5B5FiRdObYmbM:&tbnh=100&tbnw=150&prev=/images%3Fq%3Driposto%2Bcatania%26ndsp%3D18%26hl%3Dit%26lr%3D%26rlz%3D1W1ADBS_it%26sa%3DN%26start%3D18%26um%3D1&ei=RAkyStOUE8mOsAbQldS_CQ">Riposto</a> vedo dei gamberi rossi freschissimi,<br />ne acquisto un chilo e corro a casa, per la strada elabboro la ricetta.<br /><br /><img id="BLOGGER_PHOTO_ID_5345976062615227538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 246px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJPn9yhFtTqaHL_co3XlDuyU55tjhNbVq89xRPskoTZkD3hl9-QaSAdUwJDq8wEaEv159o_UjJGXYvuJ1M-GApCApCmjU59xvcU6uxw6Gz1PZ9Xy5V7NGZtYI4WY5_q051sAjm46iwp8/s400/Spaghetti+al+sugo+di+gambero+rosso+di+Sicilia+e+pesto+di+tenero+di+zucchina+(3).JPG" border="0" /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyBbch8my00lpwzr45lZ_Bqr6CsEvUTb4uZd1s9t-o914XbEkvXdThymSVTrnREwQoEH8jjiKJh0RRanB-JKBdUwt_HI6QQ3HY1GhJJR2CRhcUp3Bo2T55Wu398jkeNuF3kFhjxD3rYY/s1600-h/Preparazione+per+spaghetti+al+sugo+di+gambero+rosso+di+Sicilia+e+pesto+di+tenero+di+zucchina+(2).JPG"><img id="BLOGGER_PHOTO_ID_5346354062387588626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 192px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyBbch8my00lpwzr45lZ_Bqr6CsEvUTb4uZd1s9t-o914XbEkvXdThymSVTrnREwQoEH8jjiKJh0RRanB-JKBdUwt_HI6QQ3HY1GhJJR2CRhcUp3Bo2T55Wu398jkeNuF3kFhjxD3rYY/s200/Preparazione+per+spaghetti+al+sugo+di+gambero+rosso+di+Sicilia+e+pesto+di+tenero+di+zucchina+(2).JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwx0NT8oWX-BrtmbPEpyBbUEfj_h0um6xB8gbjcfbOIHXiHAx6BRuWrCtFdAH3g8PPl9cuVgx-3yHuhh6rkm0N728IeOtGEYbGd_sDU4e0MACPFSp3qKKz5LRsP0IFrGKGwr46LUPf_E/s1600-h/Preparazione+per+spaghetti+al+sugo+di+gambero+rosso+di+Sicilia+e+pesto+di+tenero+di+zucchina+(5).JPG"><img id="BLOGGER_PHOTO_ID_5346351422689416738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 183px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwx0NT8oWX-BrtmbPEpyBbUEfj_h0um6xB8gbjcfbOIHXiHAx6BRuWrCtFdAH3g8PPl9cuVgx-3yHuhh6rkm0N728IeOtGEYbGd_sDU4e0MACPFSp3qKKz5LRsP0IFrGKGwr46LUPf_E/s200/Preparazione+per+spaghetti+al+sugo+di+gambero+rosso+di+Sicilia+e+pesto+di+tenero+di+zucchina+(5).JPG" border="0" /></a><img id="BLOGGER_PHOTO_ID_5346354347348990578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 192px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigeP9vPSEz9Xb6HUFj5VidErkNUntMgPy9yL8hJEdteuL3bea5l3TWwtfyPv5nd5n1AcKaJgrcvXobkyWFfg56UPQrwnlSshFnrOux3T36K4mFuIp17cLHBckgOKDf3llu9r81nEh0fG4/s200/Preparazione+per+paghetti+al+sugo+di+gambero+rosso+di+Sicilia+e+pesto+di+tenero+di+zucchina+(4).JPG" border="0" /></p><br /><p>Qualche immaggine per aiutarvi nell'estrazione del succo di gamberi.</p><br /><p></p>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com8tag:blogger.com,1999:blog-6067828535678006063.post-89644492516135812862009-06-01T00:37:00.000-07:002009-06-10T15:22:47.781-07:00La squadra vola a Jeddah in Arabia Saudita "Mediterraneans - Culinary Event"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAW6aQVSLt2HlBDExnjxbUJOvV-PesWdE-3vYLOb8UUX51uaA8K01iNg5XJzQ2WSjLj-M5Qj4wo0hkD73staRxIK0uhOYoonBH0Ie9laHSbW4UAgmFe7i15PBprd2JP7bqVlRZ-ByJMGM/s1600-h/La+squadra+in+Arabia+Saudita.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 72px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAW6aQVSLt2HlBDExnjxbUJOvV-PesWdE-3vYLOb8UUX51uaA8K01iNg5XJzQ2WSjLj-M5Qj4wo0hkD73staRxIK0uhOYoonBH0Ie9laHSbW4UAgmFe7i15PBprd2JP7bqVlRZ-ByJMGM/s400/La+squadra+in+Arabia+Saudita.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5342262985743708242" /></a><br /><br />Emanuele Esposito Chef Executive oganizzatore dell'evento<br /> <a href="http://www.ilvillaggio-complex.com/">Il Villaggio Restaurants & Lounges</a><br /><a href="http://maidireristorante.splinder.com/">GianMaria Le Mura</a> Chef Executive Ideologo Gastrnomico<br /><a href="http://www.sergiograsso.com/">Sergio Grasso</a> " Gastrosofo "<br /><a href="http://www.vincenzoraschella.it/">Vincenzo Raschella</a> Chef Pasticcere<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjuLUk-h_T1ZgGF2O0icxwkO9guDwd24wze6Hq7XFedKxsWkpb6WyXgdCtXDdQsRrhXNYIhAN7UnhM1052rZ8jwIXQGpfls3-iCDwaPjwrtfYS-QFpZ_KOGC3qwAWO23_5NiNZqi23qo/s1600-h/Jaddah.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 282px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjuLUk-h_T1ZgGF2O0icxwkO9guDwd24wze6Hq7XFedKxsWkpb6WyXgdCtXDdQsRrhXNYIhAN7UnhM1052rZ8jwIXQGpfls3-iCDwaPjwrtfYS-QFpZ_KOGC3qwAWO23_5NiNZqi23qo/s400/Jaddah.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5342262081357580610" /></a><br /><br />Questa è una squadra di professionisti italiani che darà il megilio<br /> per questo grande evento, varolizzando i nostri prodotti e la nostra <br />cucina. Buon lovoro ragazzi!Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com2tag:blogger.com,1999:blog-6067828535678006063.post-16272578493935646542009-05-30T00:28:00.000-07:002009-05-30T02:23:18.283-07:00Mupetta e scazzupolo marinato e profumato con pioggia di succhi "d' estate"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXmqwbmtXoKHjxvBjAv2W7j0Uri5feMTP582aRH0kVyYite1H_FXZRJhUjrq5f9AGUqp9AjtdWJP_HiAwmWyWc-umletmvWbnEyznUjdduxIABgfVWQonsHtOaedVnhn6sttLH3R6ovY/s1600-h/mupa+e+scazzupolo+marinato++e+profumato+con+pioggia+ai+succhi+d%27estate.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXmqwbmtXoKHjxvBjAv2W7j0Uri5feMTP582aRH0kVyYite1H_FXZRJhUjrq5f9AGUqp9AjtdWJP_HiAwmWyWc-umletmvWbnEyznUjdduxIABgfVWQonsHtOaedVnhn6sttLH3R6ovY/s400/mupa+e+scazzupolo+marinato++e+profumato+con+pioggia+ai+succhi+d%27estate.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5341516943886774146" /></a><br /><br />Da notare la lucentezza della pelle, che ho lasciato per esaltare la freschezza del pesce appena pescato. Mupa o <a href="http://free.imd.it/colapesce/Pescitalia/pisces/Perciformi/Sparidi/Occhialone.htm">occhione</a> e <a href="http://www.italiasub.it/pages/fauna/faunadetails.asp?id=200&pesce=Pagello%20Bastardo">scazzzupolo o pagello bastardo</a> sono dei pesci che si prestano per questo piatto, grazie alla consistenza e dolcezza della loro carne. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-iRnpmxl1yp2mPV92md4VGn1TQfMqxws12iUR_sGMAoc9kDE8LQO2R5s0Tqs_rM4VppcilderxdFtL4hNc8fmVj6QRy9Tle7XD3Vf12hAKNlJQJ1tWoKnt4IXZSdCmt98syZQOGgds8/s1600-h/mupa+e+scazzupolo+marinato+e+profumato+con+pioggia+ai+succhi+d%27estate.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 364px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-iRnpmxl1yp2mPV92md4VGn1TQfMqxws12iUR_sGMAoc9kDE8LQO2R5s0Tqs_rM4VppcilderxdFtL4hNc8fmVj6QRy9Tle7XD3Vf12hAKNlJQJ1tWoKnt4IXZSdCmt98syZQOGgds8/s400/mupa+e+scazzupolo+marinato+e+profumato+con+pioggia+ai+succhi+d%27estate.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5341516941988922962" /></a><br /><br />Certo, munitevi di forbice, coltello e pinzetta perchè di spine <br />questi ne hanno. Dopo la marinatura al limone, adagiateli<br />nel piatto, aggiungete un pioggia di succhi, pesca e cantalupo,<br />cetriolo e peperone, e qualche erbetta aromatica, il tutto <br />per dare al piatto una nota di fresco ed estivo. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2rhg7oCGP1YnQZppJwQ1GIqM6LKlMptYuNZR5OfG_MVdCYtH2NNVAJx_mDRHEugoC32Elj0_dDPTSTSoFYNMwWmgYVvHmrz5QPowacJDsXM_EwcntIgWj2YqIzWkRSZqVpT1uVP4bSc/s1600-h/pulitura+e+taglio+del+pesce.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2rhg7oCGP1YnQZppJwQ1GIqM6LKlMptYuNZR5OfG_MVdCYtH2NNVAJx_mDRHEugoC32Elj0_dDPTSTSoFYNMwWmgYVvHmrz5QPowacJDsXM_EwcntIgWj2YqIzWkRSZqVpT1uVP4bSc/s400/pulitura+e+taglio+del+pesce.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5341516938866005538" /></a>Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com4tag:blogger.com,1999:blog-6067828535678006063.post-50594265553954410482009-05-20T02:14:00.001-07:002009-05-20T23:53:40.979-07:00Vavalaggi in guazzetto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholeW3cSujgPQAbrXSu1tPAB1WOaePtR0YcKovYRbCF5YzIqFKyWxdafASEenTlf39jgl1msS3ppInVJq5H5MIUGixLYlHHRC17JGBPuHS8i8Bki-ukz4sGcTn5zOOOZh6gBvpWnpS7gs/s1600-h/Vavalaggi+in+guazzetto.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholeW3cSujgPQAbrXSu1tPAB1WOaePtR0YcKovYRbCF5YzIqFKyWxdafASEenTlf39jgl1msS3ppInVJq5H5MIUGixLYlHHRC17JGBPuHS8i8Bki-ukz4sGcTn5zOOOZh6gBvpWnpS7gs/s400/Vavalaggi+in+guazzetto.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5337834103126707410" /></a><br /><strong>Ricetta popolare:<br />rosola della cipolla, aggiungi dei pomodori spezzettati e fai cuocere per alcuni minuti.<br />Unisci dell' acqua calda, regola di sale e pepe e porta a bollore, tuffa i vavalaggi e falli cuocere fino a quando la cottura ne esalta il gusto e il profumo, se vuoi aggiungi qualche foglia di prezzemolo o basilico, ma non dimenticare il pane che và inzuppato nel guazzetto. Gusta il tutto con calma, aiutati con un ago o con uno stuzzicadenti per estrarre il piccolo mollusco dalla sua conchiglia, abbina un buon vino rosè leggermente frizzantino, è vai!</strong><br /><br /><a href="http://www.malachia.it/Schede%20GAS/0NCIM%20Phorcus%20richardi%201.0.pdf"><a href="http://www.malachia.it/Schede%20GAS/0NCIM%20Phorcus%20richardi%201.0.pdf"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzKX-blz8vq6V9QeG_7u1srcw3fQWzY0OOG3TGhKZg50ccEKMQjmnIkVXm3kD3Jv0BqZyORzQinw9IyTRZN4f6s_uPW7wDYghSE7DB2AEZy8BOJsR3ztM9s8HCluC65ujeM_nS4Q5QSQ/s1600-h/Vavalaggi+in+guazzetto+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzKX-blz8vq6V9QeG_7u1srcw3fQWzY0OOG3TGhKZg50ccEKMQjmnIkVXm3kD3Jv0BqZyORzQinw9IyTRZN4f6s_uPW7wDYghSE7DB2AEZy8BOJsR3ztM9s8HCluC65ujeM_nS4Q5QSQ/s400/Vavalaggi+in+guazzetto+(2).JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5337834094986483090" /></a></a></a><br /><br /><strong><a href="http://www.malachia.it/Schede%20GAS/0NCIM%20Phorcus%20richardi%201.0.pdf">Gibbula richardi</a>, questo è il suo nome</strong>.Isidoro Messinahttp://www.blogger.com/profile/08014497508167918583noreply@blogger.com1