#cappuccina

mimimimiiiii

(tell me this isn’t every dancer for the past couple of months, lol)

-glances at my lair- I really need more of them

Fyrgebraec|Zillah

Luce

Baccalà alla cappuccina -

ingredienti e dosi . 1 chilo di baccalà bagnato, mezzo bicchiere di olio d'oliva, una cipolla bianca, 50 gr di pinoli, 50 gr di uva passa, tre sardelle pulite, una foglia d'alloro, una scorzetta di limone, un cucchiaino di zucchero, un pizzico di cannella, mezzo cedro candito tagliato a fettine, una spolverata di cioccolato amaro grattugiato, pepe, un litro di brodo, un bicchiere di vino bianco bollente, pane grattugiato, sale .

fate cosi -

Togliere pelle e lische al baccalà ben ammollato. Tagliarlo a pezzi piuttosto grossi e soffriggere il baccalà ben infarinato in una teglia a bordi alti, sistemando i pezzi molto vicini uno all'altro in modo che non rimangano dei vuoti. Versarvi sopra un soffritto di cipolla tagliata fine. Aggiungere l'alloro, le sardelle ben pulite e tritate, i pinoli, l''uva passa, la scorzetta di limone, il cioccolato amaro grattugiato, sale e pepe. Ricoprire con brodo bollente e far cucinare a fuoco lento adagio, adagio, per tre ore circa, senza mescolare ma soltanto scuotendo il recipiente perché il baccalà non si attacchi. All'occorrenza, aggiungere altro brodo. Quando questo verrà assorbito, bagnare il baccalà con un bicchiere di vino bollente. Cospargere infine con pangrattato e passare al forno fino a quando si formi una leggera crosticina dorata. Servire ben caldo con polenta gialla molto morbida. ++++++++++++++++ MOSTACHOLES the  PRINCE of NAPOLI _ -

ingredienti e dosi . Butter, 1 heaping tablespoon.  -  Flour, 2 tbsp.  -  Salt, pepper and nutmeg to taste. - Oil, 1 tbsp. - Onion, 1.- - Tomatoes, 2 cans, 450 gr - Vermouth, 3 tbsp. - Sugar, 1 tsp. - Cooked Ham, 225 gr - Chopped cooked chicken, 225 gr - Mostacholes, 450 gr -Butter and grated cheese to taste-

FATE COSI -.

Sancocho Dominican -

ingredienti e dosi ... 4 pounds of chicken    - 2 pounds of pork chops    - 1 pound of "tocino" (salt pork, spanish sausage) 1.5 pound of goat meat    -  1 pound of sausage  - 4 large plaintain bananas   -   2 pounds of yucca (cassava,tapioca,manioc)   - 2 pounds of malanga   -  2 pounds of spanish pumpkin  - 2 pounds of sweet potatoes   -  5 corns on the cob  - 2 pounds of white yam (taro)  -  6 liters of water   -  1.5 tablespoon of oregano  - 5 coffe spoons of salt   - 2 tablespoon of "naranja agria" (these are oranges that are very, very sour)  - 2 green bell pepper, cut in four pieces   - 1 medium size onion   - 1 coffe spoon of garlic, smashed   - Some leaves of parsley   - Some leaves of cilantro  - 1 tablet of chicken bouillon  -  2 tablespoons of white vinegar  -   Worcestershire sauce   _

fate  cosi -

Cut the chicken in different pieces, wash the chicken with "naranja agria" taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and salt. After half an hour, cook the chicken without adding tomato sauce. Add more water than usual so that you can use the resulting sauce. Do not let the chicken get too tender. When done, save it in the refrigerator. Cook the pork chops and goat in the same way as the chicken but cook them separately. Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator. Cut the "tocino" in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice color). Add some water and cook. Do not let get the "tocino" to become too tender. Cut the sausage in small pieces (half an inch each) and fry the pieces. Save the vegetable oil. Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoesand white yam and cut them in samll pieces. Put them in salt water so that they do not become black. In a large pot (or two medium size pots) put the salt and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put all the other vegetables, the meat and the "sauces". Add two tablespoons of the oil in which the sausage was fried, "naranja agria", vinegar, garlic, check the salt. Do not let the sancocho to get too thick. Put the spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again. ++++++++++++++++++

  Risotto alla cappuccina ( Lombardia)

ingredienti e dosi per 2/3 persone .160/200 gr  di riso - 4 acciughe salate.-1 cipolla. -50 gr. burro. -5 cucchiai d'olio. -Brodo vegetale caldo. -Sale q.b.-

method -