My Knee Arthroscopy Blog

A reminder ... the Panada Grandpa Mario

Walking through the childhood memories I find myself in my grandparents' old house, one of the many Sundays in winter.

It 's almost time for dinner, are in the long hallway and play with those little colored balls bouncing today see themselves more'.
From the kitchen comes a good smell ... there 'grandfather Mario in the kitchen busy preparing its Panada, a soup of bread that I have always adored, poor food and yet healthy and tasty, perfect end to the typical Sunday Piedmont those with long family meals based on raw meat, ravioli with meat sauce ', and roast bunet.


been more 'than twenty years and yet it happens every so often to find in my pantry of bread and feel the desire to warm up with soup that cooked my grandfather.
With a smile, perhaps a bit 'sad, I start to break up the bread and I dive once again in the universe so' precious memories ...



PANADA flavored truffle

250 grams of bread
1 liter of broth

50 g butter 1 tablespoon extra virgin olive

salt pepper grated cheese

Truffle Oil Grandpa Mario


Cut the bread into small pieces and put into a pot with the broth.

Cook over low heat for about twenty minutes.

Add the butter, extra virgin olive oil, salt, pepper and cheese and cook for 20 minutes.
Serve immediately with a drizzle of truffle oil.

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RISOTTO WITH ROSE

Since ancient times the rose symbolizes love and beauty. A greek myth tells that the Greek goddess Cloris stumbled into a beautiful nymph who was dead and decided to turn it into a flower. Aphrodite added to the beauty of this flower, the Three Graces the joy and charm, Dionysius the Zephyr with a delicate fragrance and a breath away the clouds so Apollo could flood it with sunshine. He was then given to Eros, the god of love, which he named the rose the "Queen of Flowers". Every rose has a different meaning depending on its color. Pink coral

: Desiderio Rosa
orange: Charm
Rosa Peach: Love
pink rose dark secret: Gratitude
pale pink Rose: Joy
Red Rose: Love sensual
White Rose: Purity
Yellow Rose: Jealousy

To Although it may seem bizarre, rose petals came overwhelmingly in the catering business, in the realization of pasta dishes and as an accompaniment to meat. In principle, some Parisian chef appreciated only color and aroma of this flower only use as a garnish their creations. Soon, however, we realized that the species present can give a special touch just when used as ingredients. The history of the use of pink in the kitchen, then goes through several stages. Among the special dishes are lasagne "medieval way," for which prepares a thin sheet of leavened dough such as bread, cooked in boiling water and seasoned with parmesan, and ground spices with rose petals, to savor stick a fork in the Middle Ages because it has not yet been invented. Classical tradition of pastry and jelly or jam pink roses and violets. Far more intriguing
every recipe that uses the flower as a garnish, but as an ingredient: very simple - but highly effective - an omelette of roses with a touch of ginger or nutmeg added to the mixture of egg and Parmesan.

( http://www.mangiarebene.com/ - http://www.lospicchiodaglio.it/ )



this line Nonno Mario proposes RISOTTO WITH ROSE , available soon on the website http://www.nonnomario.com/

Ingredients: Rice Rome, Rose Petals (3%), shitake mushrooms, onions, chives. From

sauté in pan with a little oil, salt, pepper and onion finely chopped. Proceed as in cooking for a classic risotto, adding hot stock and a knob of butter to thicken. Serve with Parmesan cheese.

Bon Appetit!

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News: grandfather Mario and EIPA Onlus

From now on different products in the pasta line Grandpa Mario will apply labels to announce the collaboration between Mario and Grandpa EIPA Onlus, Italian Animal Protection Institute.


Association EIPA and 'created by a group of people guided by principles of social solidarity, seeks a number of initiatives to help the natural balance between man and animal.

Anyone wishing to participate in activities and become a member of the association can 'vistirare http://www.eipa.it/ site or contact 347/2683343

Lots Of Ewcm When Period Is Due

Something for the Pumpkin. . . Today

Nonno Mario kitchen tonight ...

Pumpkin risotto with onions in balsamic vinegar

Ingredients for 4 people: 300 gr

PUMPKIN

400 gr RICE CARNAROLI grandfather Mario

1 lt

VEGETABLE SOUP 1 / 2 cup white wine 1 onion

100 gr butter

Parmigiano Reggiano

1 jar ONIONS AND BALSAMIC OF MODENA grandfather Mario

Cut the pumpkin into small pieces and place in a pan covered with a sheet of baking paper. Season with a drizzle of extra virgin olive oil and salt. Bake for about twenty minutes.

At this point, the softened pumpkin hour can 'simply be pureed or mashed with a fork.

Put a brown in half 'dose of butter the finely chopped onion. When will 'golden brown add the rice and wine and simmer for 10 minutes, stirring.

Add the pumpkin and broth gradually and cook for 20 minutes.

When the last few minutes of cooking add the remaining butter and Parmesan, stirring carefully.

Allow the rice two minutes in a dish and serve garnished with the onions in balsamic vinegar: this contrast will know 'give the risotto a touch of liveliness' more'.

DID YOU KNOW ...

The pumpkin is low calorie (15 calories per 100 grams) due to the presence within it of a high concentration of water (94%) and a very low percentage of sugar semplici.Come each vegetable and fruit of every yellow - orange, pumpkin is particularly rich in vitamin A, minerals such as potassium. calcium and phosphorus and high in fiber. It also contains a lot of vitamin C and betacarotene.La pumpkin is used to prevent tumors and to maintain proper water balance in the body and mucous membranes. The minced meat can be used as a soothing skin inflammation, while the skin can be used for small scottature.I seeds are useful for the prevention and therapy support against the dysfunctions of the urinary tract. I am also a secure protection against the tenia.Aggiunto milk or fruit juice, pumpkin extract is indicated for the control of morning sickness, the stomach and prostate. (Source: http://cucina.intrage.it/zucca/index.shtml )

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Nonno Mario kitchen ....

SPELT PENNE WITH TUNA AND MUSHROOM

Ingredients for 2 people: 200 gr
SPELT PENNE Nonno Mario
TUNA IN BRINE
80 g 20 g dried porcini mushrooms Grandfather Mario

2 tablespoons olive oil 1 clove garlic 1 sprig parsley

Parmigiano Reggiano, salt and pepper

Soak mushrooms in warm water for at least 20 minutes. Squeeze dry and cut into small pieces.
Sauté the garlic in a pan and add the mushrooms. Then combine the tuna, salt, pepper and parsley. Drain the pasta and toss in pan. Add a drizzle of extra virgin olive oil and a sprinkling of parmesan cheese.