Buenas tardes. Hoy decidimos castigarnos con una flor de Milanga de Pollo con todos los fierros. Encargamos la milanesa de pollo a la Bariloche Bakery y le agregamos todos los petates adicionales en nuestra humilde cocina. Por supuesto cocinamos una baguette en nuestro horno Nuwave para sacarla bien crocante y calentita. Acá está!
Como lecho, pusimos lechuga picada, rodajas de tomate y cebollas sazonadas con orégano y un poco de aceite deoliva. Arriba de la milanesa hay jamón cocido,queso mozzarella y dos fabulosos huevos fritos como coronación. Para poder disfrutarlo un poco mejor, dividimos el sandwich al medio, lo cual no impidió que nos enchastraramos bien.
Si el precio a pagar para disfrutar de esta delicia son unos dedillos sucios, pues vale la bien la pena, no les parece?
Mántengase a distancia. Mántenganse seguros. Mántenganse bellos.
Good afternoon and Happy Sunday. Slowly we are recuperating our battered appetite and our desire to prepare some rich pasta dishes for our family. Today we decided to prepare Teriyaki-style tagliarini in a meaty Dottta suce. First we prepared the San Marzano tomato sauce with onions, peppers,walnuts,garlic and seasoning with a pinch of salt, some black pepper and plenty of orégano. Then we added the sautée ground beef and the previously grilled chorizos thickly sliced (to arouse our lust for la carne even more) Finally we added the grilled round sausage.Voilà!
This dish that we just invented came out so lusciously meaty that it reminded us of the strong sexual arousal that we felt as a child when we saw the provocatively curvaceous Anita Ekberg cavorting with Marcello Mastroianni in the Fontana di Trevi of Rome, a great scene of the 1960 masterpiece of Federico Fellini’s La Dolve Vita. Remember?
In honor of this great filmmaker and these two actors that have made us dream for decades, we dedicate this dish.
Perhaps we should have added a little bit more meat, no? Anyway, dinner is served and we are awaiting your arrival.
Good morning. Thank you very much for all the expressions of sympathy and encouragement we have received in the past few days, including a very nice message form Ms. Sarah, one of the Happiness Engineers at WordPress. Slowly, yet steadily, we are recovering our lost mental and physical strength as a consequence of a febrile-articularsyndrome after receiving the two dosages of the Pfizer-BioNtech vaccine. However, we are still praising the medical, psychological and social advantages of vaccinating against the lethal SARS-C0V-2 virus. If our children would not have gotten us the appointment in Jackson South Hospital, we could not have survived a random infection with it.
When we were kids, both our “French” and “Italian” grandmothers (they were both born in Uruguay but faithfully followed the cultural guidelines of their country of ancestry) would invariably prepare a good soup to fix an ailment. Had a fever, get a soup. Had a toothache, get a soup. Had sadness, get a soup, etc. We were literally over-souped. Therefore, following family traditions, we prepared this soup with plenty of potatoes, veggies and arborio rice. Voilà!
We have fixed a serving of our concoction. Just by being surrounded by its bewitching aroma, we are feeling better.
Please join us at our humble table for this time-tested remedy against all bugs and plenty of conversation. Enjoy it!
Happy Sunday. To dispel the last symptoms of our moderately serious reaction to the second shot of the Pfizer–BioNtech vaccine that we got on Monday, we fixed an energizing dish of gnocchi with the Dotta Pellegrina sauce.
Then we boiled the potato gnocchi and served them on a plate, to the delight of our family members. Eccole qua!
Do you think this might do the trick to fully replenish all our lost energies? Here is a serving for your consideration.
Good morning. As we told you in our previous article, after the injection of the second dosage of the providential Pfizer-BioNtech vaccine last Monday, we have had a febrile-articular syndrome. which, thank God Almighty, has developed with less dramatic symptoms and progressively winding down after only four days of the event itself. In order to speed up the recovery, we just prepared a hearty peasant’s soup with plenty of veggies and chicken.
First we prepared a vegetable broth with the addition of a pinch of salt, oregano, garlic powder, black pepper, sweetpaprika and, last but not least, the critically importantmoringa. We sliced potatoes, sweet potatoes, carrots, corn on the cob and chunks of previously grilled chicken; we added peas,broccoli and a moderate amount of arborio rice.
Of course we did not forget to plant a whole little bar of cinnamon, which will add a touch of feminine sweetness.
Your bowl of fuming peasant’s soup is served. Please join us at our humble table for a nice meal and spicy chit chat.
-“Dad, I really didn’t like that Alfredo sauce you bought in the store….Can you prepare a fresh white sauce for me?”
Good morning. Yesterday we were hoping not to dabble in the kitchen, except to just boil some pasta and serve it. We were counting on the leftover pink sauce we had prepared the weekend before last with that a small addition. However, life is never that easy, as you may all well know. Faced with the request of our son Gian Luca (the very best friend that we could ever have in Life) we started to rummage our freezer for alternatives and some inspiration. When we spotted two bags with some enticing sweetbreads, we casually asked Giani: “Have you ever tasted this?” You know the answer, don’t you? As proud Italian-Americans, we heard the commanding clarion call from Antiquity.
Rimboccare le maniche! (roll up your sleeves)
In order to tenderize the sweetbreads, first you must boil them in a thick broth with veggies for at least one hours.
The second step is to grill the sweetbreads for at least half an hour in our homemade rotisserie machine. Great buy.
The sweetbreads should have a crispy exterior, while maintaining its inner juiciness. This is how they will look like.
With our Japanese knife, we sliced the sweetbreads into smaller pieces, as well as the grilled sausages (chorizo)
Now we are ready to prepare the Bechamel sauce, for which you should consult our previous article on this process. After adding the sweetbreads, sausages and walnuts, the sauce should look like this: creamy but without clumps.
We boiled the pasta separately and then laid it on La Bestia, before slowly adding the sauce and parmesan cheese.
Allow us to introduce you a dish fully imagined and conceived in our humble kitchen: Pastaciutta alla Gian Luca.
Our son said that it was one of the best pasta dishes he tasted. As he wolfed down two full plates, we believe him.
Good evening. One of the little great discoveries we made during the forced confinement at home (and the inability to visit our favorite restos) was the Nuwave Air Fryer and Oven that we had bought at the beginning of the year. Today we decided to dabble with the Rotisserie option in order to prepare a delicious chicken for our family. Here is the machine working its way to slowly finish the cooking that we had started by boiling it in a broth with veggies. We initially shared it with our close family members in the USA, Argentina, Uruguay and Italy, speaking in Spanish.
Slowly but steadily the skin and the outer layer of meatgot progressively browned while the inside stayed very juicy.
After half and hour of grilling “al spiedo”. we took the chicken out to slice it with our Japanese knife on the board.
First we cut alongside the vertebral spine (not on it) and we pried it open in half. Is it juicy enough for your taste?
Now we’ll complete the cutting process and lay the pieces on a tray, together with sides of French fries and a salad. The golden crinkles were not fried in oil, but rather cooked in the air fryer for a more healthy outcome.
Our table is ready. We welcome you to join us for a TV dinner, watching first a football game and then prize boxing.
Good afternoon and Happy Sunday. We are approaching the end of the year and our 2019 blogging season ; there are only two articles left before we take an extended,postponed for untold years, and, false modesty apart, welldeserved vacation until sometime in March. Today we decided to prepare for dinner some spinach and cheese ravioli with a Dotta Pellegrina sauce, which you must be already familiar with. Here is our final preparation in La Bestia.
Please join our humble table for this hearty dish in a wintery evening with plenty of conversation and camaraderie.
Cher lecteurs, lectrices, blogueurs et blogueuses:
Bon soir. Dans cette époque de l’année ça commence à faire un peu de froid dans le Sud de la Floride et on peut finallement bricoler avec quelques recettes que nous avons apris dans la saison froide en Europe ou en Amérique du Sud. C’est le cas du vénérable Gratin Dauphinois, un des classiques de la Cuisine Française Traditionelle. Le voici!
Est-ce que vous pensez que c’est assez creimeux pour votre goût si délicat? Allez-y. Essayez un peu, s’il vous plaît!
Une ravissante jeune femme de la Savoie (un de mes Trois Grand Amours dans ma Vie) m’a enseignée à le faire. C’est pour ça que j’ai pleuré tellement quand je l’ai préparé aujourd’hui…Elle me manque beaucoup maintenant….
Notre humble table est servie. Veuillez nous joindre pour partager un plat délicieux et de la bonne conversation.