Recipe 9, 10, 11: My minestrone soup, Semifreddo, Praline Semifreddo [Inglese Below] Yesterday I went back to work with two other recipes. My parents went on vacation so I have all the kitchen at my disposal! I have had to draw the My Minestrone Soup, or minestrone. I think any self-respecting Italian appalled at the precise amounts to make a soup, especially since each has its particular way of doing so. For example, my grandmother is very green with vegetables from our garden and when I'm in the room shakes, my father does and lighter pieces, the mother of my boyfriend takes more vegetables and spent part so as to have a more substantial broth. Not to mention the type of pasta! Who makes the dough more tiny scratch card type, who prefers older ones, even those who introduce it at all ... well, the true recipe for minestrone does not exist! In the end I think the soup is the poor man's dish par excellence, one that allows you to reuse the leftovers of all types of vegetables or legumes available at home. But after tasting the soup of the grandmother, that of the father, the mother of my boy what I do and throwing it directly into the water after opening the envelope, why not sample the soup from Jamie? And we're off! 
We do a nice fried with bacon, carrots, leeks, celery, onion, garlic and rosemary. Add the chopped tomatoes, broth, cabbage, spaghetti broken and you're done! In practice it took me more time to cut everything to make the soup! The great thing about soup is that Jamie takes a nice pink color, red onion and due to the large amount of tomato. It really is not that much love in the tomato soup, but I love the pink and then my final vote is definitely good! Another thing different from my usual soup in the envelope is to see that the vegetables have different cooking times very different. In fact, the sauce is to cook at least twenty minutes longer than the cabbage! The result is really good! Let the cake. A real discovery. How many times have I seen the parfait in the restaurant and I imagined elaborate preparations and long! So I never, I repeat NEVER, thought of doing it at home. Well, fortunately there Jamie! Make a sponge cake is a thousand times more complicated! Even the tiramisu is more work! In particular, I made the base of Semifreddo with the first of the variants proposed by my favorite chef, thereby generating the Praline parfait . 
It takes more to make the chocolates for the rest. Just put in a pot (and not just put it in the bathroom after you've finished you can say goodbye now) water and sugar, wait until caramels, add nuts, mix and transfer over the waxed paper to cool. Meanwhile in a bowl, beat the egg yolks with sugar and vanilla seeds in another bowl the egg whites and cream in another bowl. When the praline is cool and hard to break it leaving some larger piece and finely chop the rest, add all the egg yolks sbattutti (praline, cream and egg whites), mixed well and put in a container to put in the freezer. And 'God's doing! It 'very good, my dear boy was collecting from the bowl before putting it in the freezer! Well what to say, others can be stored recipe Jamie! Until next time!
[In Inglese] Some days ago I made two other recipes. My parents are gone on strong and I know I have the whole kitchen for me! The first recipe is My Minestrone Soup . Every Italian I think Would be bewildered in front of the Quantities accurate to do a soup, Because Everyone Has His Own Particular recipe. My grandma make it very green with our garden vegetables and when I go to her house for lunch she whisk it (I like it sooo much); my father make it more light and he leave it in pieces; My boy’s mother make it with more pulses and she whisk it some to get a thick broth. And what a difference about type of pasta! Someone make it with little pasta, someone prefers it with bigger pasta, someone doesn’t use pasta… well, the real minestrone recipe doesn’t exist! I think minestrone is a poor dish, the one that allows you to reuse your vegetables and pulses leftovers that you have at home. But after tasting my grandma, my father and my boy’s mother minestrone, why don’t taste Jamie’s one? And so… Fry pancetta, carrots, leeks, celery, onions, garlic and Rosemary. Add the chopped tomatoes, broth, cabbage, broke spaghetti and the work is done! It takes more cutting everything than making minestrone! The beautiful thing of the Jamie’s minestrone is that it’s pink coloured! That is because of the red onion and the big quantity of tomatoes. Actually I don’t even like tomato so much in minestrone, but I adore pink, so my final vote is very good! Another thing different from my minestrone was to see the different cooking time of the vegetables. In fact onions, , carrots, leeks and celery cooks 20 minutes more than the cabbage! The result is very very good! And go on with the dessert! A real surprise. How many times I saw semifreddo at restaurant and I imagined an elaborate and long preparation! Ans so I’ve never, NEVER thought to do it at home. But luckily there is Jamie! Making a sponge cake is more, more difficult! Even tiramisu is more elaborate! In particular I made the Semifreddo basic recipe, and then I flavoured it with praline, and so I made Praline Semifreddo . It needs more time making praline than semifreddo. You have to put water and sugar in a pot (and than, when you finished, you have to full the pan immediately in the hot water, if you want to use it again!), wait until it caramelized, add the hazelnut, stir and pour over a greaseproof paper until it cool. When it’s cooled smash it up and pulse it on the food processor. Meantime whisk the yolks, the sugar and the vanilla seeds in a bowl, whisk the egg whites in another bowl, whisk the cream in another bowl! Then put everything together and add the praline, gently fold in and pour over a container. Cover with clingfilm and freeze for about 2-3 hours. I’s wonderful! My boy was eating it before freeezed, picking it up from the bowl! And so, other Jamie’s recipe’s done! See you next!
Recipe 7, 8: Basic risotto recipe and Borlotti bean, pancetta and rosemary risotto
[English Below] Un’altra ricetta di Jamie che ho fatto durante la mia assenza del blog è stata the Basic Risotto Recipe (ie, the basic recipe for risotto), used to make a nice Cranberry Bean, Pancetta and Rosemary Risotto (ie rice with beans, bacon and rosemary). Usually do not eat rice very often because they still require more attention than just pasta. When I prepare lunch usually put water to boil, emptying a can of tomatoes into the pan with a little 'salt, and oregano oil, light a fire and wait about twenty minutes. Then magically everything is ready. The pasta is weighed on its own, has jumped into the water alone, the water drains by itself and has thrown itself into the sauce. And above all you Serve alone and has moved from the kitchen to the room where I am, alone. It is ok, maybe we put a hand on my boyfriend, but I like to think that the work of a small ghost-rounder! For the risotto, however, is not so and the ghost does not help me much since, for example hates chop the onion, does not know what it means to toast the rice and broth should not know what to put in the rice. So I have to be twenty minutes in front of the stove! The preparation of this rice, I must say that it is very simple. Just add the pancetta and rosemary to the mixture first. And finally, once removed from the heat, just add the canned beans. Sprinkle with Parmesan cheese and go! Oh, not so dusting, the only flaw infatti era la dose veramente esagerata di parmigiano che purtroppo copriva in parte il sapore degli altri ingredienti. Ma nel complesso era buonissimo! A presto!
[In English] Another recipe I made during my absence from the blog was the Basic Risotto Recipe , that I used to make a beautiful Borlotti Bean, Pancetta and Rosemary Risotto . Usually I don’t often eat risotto because I would have to pay more attention than a simple dish of pasta- When I prepare my lunch I usually bring water to the boil, I turn a tin of tomatoes inside a pan with some salt, olive oil and oregano, I turn on the fire and I wait about 20 minutes. And then everything is magically done. The pasta weighed itself, jumped itself into the pan, drained itself and turned itself into the pan with the sauce. And especially, the pasta jumped into my dish by itself and came from the kitchen to the living room by itself! Ok, maybe my boyfriend helps the pasta in this work, but I like to think that it’s a little ghost who prepares my lunch! But making risotto isn’t so easy than making a dish of pasta and my little ghost doesn’t help me because he hates to mince the onion, he doesn’t know what ‘toast the rice’ means and he doesn’t know how much broth it takes. And so I have to stay 20 minutes in front of the stove. The preparation of this risotto is very simple. You only have to add pancetta and rosemary when you fry the onion at the beginning and at the end, when you turn off the fire, you have to add the tinned borlotti beans. You scatter some parmesan and the work is done! My boy says that the risotto tastes a little more like parmesan. Actually it was true, the parmesan was too much and unfortunately it cover the taste of pancetta and borlotti beans. But the risotto was great all the same! See you soon!!
Recipe 4, 5. 6: Pappardelle with dried porcini and thyme, tomato and mascarpone sauce, Everyday quick pasta recipe e Basic tomato sauce [English Below] E’ da un sacco di tempo che non aggiorno! Però ho deciso di impegnarmi di più e tornare a fare le recipes of the great Jamie! Last week I had the Pappardelle with Dried Porcini and Thyme, Tomato and Mascarpone Sauce (ie dried pappardelle with porcini, thyme, tomato and mascarpone). To make the pasta I made Everyday Quick Pasta Recipe (ie pasta) and for the occasion I also used the machine stendipasta I had already opened a bit to make gyoza 'time ago. Compared to use the rolling pin stendipasta is a breeze! And for the first time I made the pasta. Jamie advised to cut 4 cm thick but I was a bit 'too loose. My father said that it would go wide for a good game sauce, I would not know since I do not think I've ever eaten the pappardelle with game! Instead, the sauce of this recipe was a different kind. It was very simple but with a special touch, like all the recipes from Jamie! In practice, we must prepare a simple Basic Tomato Sauce (ie tomato sauce, which Jamie prepared by adding at the end of red wine vinegar!), Add the dried porcini rehydrated in hot water, a bit 'of water where they had been Soak the mushrooms and cook a little. For the thymus, unfortunately I had at home so I took the opportunity to buy a good map of fresh thyme! I took some 'of those beautiful leaves and I added them to the sauce! To complete missing only 2 tablespoons of mascarpone! Throw the pasta into the sauce, and serve immediately Meholah! I have not even had time to photograph them because if they are brushed them all! I still had to finish some dish and my boyfriend had already eaten two, my father always two dishes, plus he was eating the leftovers in the pot! Try it! 
[In Inglese] It's a long long time That I do not post anything. But I Decided I'll commit to coming back and make the other recipes of the great Jamie! Last week I made Pappardelle with Dried Porcini and Thyme, Tomato and Mascarpone Sauce . To make pappardelle I used the Everyday Quick Pasta Recipe and for this occasion I used my stendipasta that I have inaugurated some weekz ago to make gyoza. By comparison with rolling pin it’s a piece of cake! And for the first time I made pappardelle! Jamie recommends to cut the pasta into slices 4 cm apart but for me they are a little bit too wide. My father says that he likes pappardelle so wide with a cacciagione sauce. But this recipe has a very different sauce! It was very simple but with a particular touch, like every Jamie’s recipes! Practically I prepared a simple Basic Tomato Sauce (that Jamie prepares adding at the end 1 tbs of red wine vinegar!), I added dried porcini (before rehydrated into hot water), a little bit of the liquid that I soaked the porcini in and I let cook. Then, unfortunately I didn’t have the thyme so I seized the opportunity and I bought a beautiful fresh thyme plant! I took a little bit of this wonderful leaves and I added them to the sauce. To complete I added 2 tbs of mascarpone! Then I added the pappardelle to the sauce, I stirred and… I ate it! But I didn’t take pictures because they immediately disappeared! I didn’t yet finished my first dish and my boyfriend already finished 2, my father also finished 2 dishes and besides he was eating the leftovers in the pan! You have to try it!!
