Gay Cruise Spots Miami

SFINCI


Dolce traditional Sicilian, I would say with a strong tradition in honor of St. Joseph Palermo, I find it extremely gorgeous and libidinous.
dedicate the recipe Rosaria a dear friend I think she embodies all tastes, moods, a charming woman.

INGREDIENTS FOR THE DOUGH

Farina 00:
400 grams Water: 400 grams
Butter: 50 grams
Sale: one teaspoon
Eggs: 12
seed oil peanut taste

FOR THE FILLING AND CRANKSET

Ricotta two pounds of chocolate shavings
:
100 grams granulated sugar: 200 grams
grated peel of two oranges
aroma of orange blossom: two vials
Grand Marnier : two glasses
Peels d 'candied orange Chopped pistachios

candied cherries

PREPARATION

began to prepare the filling, sieving the ricotta from a pass-mesh, if necessary twice and work it with sugar, it should be fine and silky and creamy, add the flakes chocolate, the two vials , Grand Marnier and mix well.
The cream can also be prepared the day before. We peel
candied orange with a potato peeler Peel the oranges, taking care necessary to eliminate the white part, cut into strips and blanch them for five minutes, throw the water and repeat the process again, this is to eliminate the bitter taste, drain, place 100 grams of ' acua and 100 of sugar and caramelize to just ready, remove them and pass them in granulated sugar, these can be prepared days in advance.
prepare the dough, put in a pan, water, butter and salt and bring to boil , remove from heat, pour one shot of the flour, stirring well and forgive on fire always stirring, until not detaches from the bottom, once you let go, and pasta is ready, we make it cool and add eggs one at a time, until absorbed, continue until you ran out of eggs. Place in a pan
possibly concave type wok enough oil, take the right temperature.
Place a tablespoon of dough for each sfinci and then fry, if you see that they tend to lower the scorching temperature of the oil, I have to fry until they swell more, typically reach a size 4 / 5 times a 'put dough. In
hand in hand that we remove from the pan, the lying on the bottom of a container with kitchen paper, just cold, we can fill, the half-open without removing the stuffing and put in necessary, and pass close to the outdoor decoration, putting in a sac a jet with a few great to permit the passage of the chocolate chips and cover the entire sfinci , garnished with chopped toasted pistachios, candied cherry and strips candied peel.

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COUS COUS DI PESCE



Recipe dedicated to a dear friend, for you Manu, I promised a long time ago.

for the different ingredients used in the preparation, gives off a smell and a flavor that is not indifferent.

Ingredients for two:


Cous cous: 200 grams
Calamaro older: a great
Sepia: A
Race: 700 grams
Mussels: 500 grams
Shrimp: 300 grams
Garlic:
two cloves chopped shallots, one
tomatoes rama: four
Saffron: a teaspoon paprika
:
teaspoon ginger powder, a teaspoon
Turmeric: a teaspoon Cinnamon
:
teaspoon crushed red pepper: to taste
Onion:
a Carrot: A white wine
Dry: a glass
Butter a knob of parsley stems

So: two leaves
oil Ages:
to taste Salt: to taste

PREPARATION

Put the mussels to steam open the stalks of parsley and a drizzle of olive oil, once opened, shell and keep aside, strain the liquid and store.
Clean the fish and chop coarsely with the less noble parts of the race to do with a smoky, onion, carrot and bay leaf, when ready, remove the pieces of race, retrieve and filter the edible part.
Fry with garlic, shallot and chopped chilli, add the pieces of squid and cuttlefish, and then go for a few minutes, deglaze with white wine, add tomatoes, cut into pieces, to wither, to put all the spices, mix well , add some smoke and cook for about fifteen minutes, add pieces of race, cook for another ten minutes, took place almost cooked, add salt and add the peeled shrimp and mussels, to give a sbollore.
Preparation of couscous, place couscous in a bowl, sprinkle with cold water and knead with your hands, put it in a large pot from the edges, cover with the smoke and bring to a boil for about five minutes, remove from heat, add butter, mix and cook for a couple of minutes, remove from heat and grainy with a fork. Serve
putting on a plate and pour over fish.