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Questa ricetta è di Betti di Coquinaria ed è un modo diverso per gustare il filling for tortellini. A cross between the Imperial and the tortellini soup made with pasta.
delicious.

Ingredients

50 g of a filling for tortellini
for each slice of bread slices of bread (one per person)

egg bread crumbs butter


Take the loaf and keeps fresh for one night, because it used to be stale.
The day you cut the whole crust and smear both sides with the filling.
You then pass the slices in beaten egg and bread crumbs, then fried in butter.
Once cool, cut into cubes and serve directly on the table, already full of soup into bowls. Few
tend to soften with heat, it is best that each diner is only verses from the soup, perhaps several times.

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LE TRACCE DI MEMORIA (SAMSKARA)
A cura di Andrea Boni.

Da un articolo di Adele Sarno apparso su Repubblica del 13 Marzo 2010, leggiamo che oggi la tecnologia è un pochino più avanti nel tentativo di leggere nel pensiero."Per la prima volta un gruppo di studiosi londinesi ha usato degli scanner per imaging a risonanza magnetica per 'leggere nel pensiero'. Ciò è stato possibile perchè have been identified in the study of memory traces 'fixes' visible and measurable in the brain. "

soon have to pay attention to what's on our mind, because with the help of a scanner, you can read his thoughts. These in fact may leave behind visible and measurable in the brain. The experiment has succeeded to a team of researchers at the University of London, which recorded the brain activity related to different types of memories. With an apparatus for functional magnetic resonance imaging (fMRI), which is normally used to monitor the activity of various organs, the researchers analyzed the mental processes occurring in the lumbar region of the brain storm and noted that the memories they leave a sort of permanent mark that can be deciphered. In other words they are able to identify the footprint of a memory that stimulates thought. The work is based on the so-called "memory traces", whose existence is accepted by almost a century but whose mechanisms, nature and location remain largely a mystery. This study, published in Current Biology, try to understand the mechanisms by using the "episodic memory". In the experiment, scholars have undergone six women and four men, mean age of 21 years, the projection of three different film clips, each lasting seven seconds. All the films were similar and showed a number of people engaged in normal daily activities: post a letter, have a coffee, walk. After watching the participants described, upon request, what they remembered scenes hardly seen. At that moment came into action the 'scanner' that monitored the memory traces left in the brain. In the second part of the test, volunteers had to remember random clips while they were subjected to resonance. In half the cases, the computer could predict what would they say. This happens, the researchers said, because the traces of memory associated with each clip were unchanged for the duration of the experiment, suggesting that these were "fixed." Thus, the functional magnetic resonance imaging machine, recording the 'memory traces' has proven to be able to read minds. But, added the researchers, the traces of memories for each of three projections were similar in all participants. "Although the brain patterns were generally different for each individual, there is considerable similarity in the hippocampal areas activated by the memory," write the study Always the same team of neuroscientists at University College London had already been shown to be able to 'see' the thoughts of a person placed in a situation of virtual reality. "The research is a step forward, but it is still a technique in its infancy and will be developed in the future." The Science of Yoga pier describes well the "memory trace." These are called samskaras, latent impressions, which is deeply imprinted in the mind (cittah) and they are a source of air conditioning (positive or negative) to be embodied. In particular, if you insist on doing something that should not be done, we become slaves to what you're doing, because it provides an increasing number of samskaras which reinforce each other and exert force, pressure on the character. Similarly, if we engage in following a proper discipline, although sometimes there is hard, questo ci porterà a costruire i samskara per le suddette azioni e a sviluppare il gusto necessario per portarle poi avanti spontaneamente. Tale meccanismo può apparire misterioso e, generalmente, persone inconsapevoli di questo attribuiscono un grande potere volitivo a quel che a loro piace e non piace, ignorando il ruolo dei samskara, i quali determinano gusti e tendenze e sono modificabili. Per questo motivo è necessario crearsi i giusti samskara e, anche quando per pigrizia sembrerebbe più comodo non fare una cosa che andrebbe fatta, meglio essere attenti, perché il non farla genera quel tipo di samskara e quel particolare samskara di “pigrizia” diviene poi un ostacolo ancora più ingombrante la volta successiva che crederemo opportuno do that something. With samskaras then we lose our freedom and ability to act independently? Not at all, in fact, the proof is the fact that when we decide not to do something, we can not do it, but we know that in this way we create other samskaras. We are always responsible for our choices and therefore the choice of what kind of samskaras provide us, with us.

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Baked Radicchio di Chioggia

This recipe was submitted to test the chef by Anna Moroni.

It 's a delicate first course is really good.

Ingredients

500 g of Chioggia radicchio
10 grams of dried porcini mushrooms 2 egg

50 grams of grated fontina

50 g grated Parmesan cheese 30 g butter

½ cup Marsala wine ½ onion, chopped
20 pancakes

for the white sauce


80 g butter 80 g flour 600 g of milk


salt pepper nutmeg

For the crepes


2 eggs with a glass of milk 3 tablespoons

cold water 75 g of flour salt

butter or margarine.


Braise the onion in butter along with chopped mushrooms, previously softened and chopped, add the radicchio washed and cut into pieces and cook for 10 minutes.
When the radish is cooked, break it into small pieces.
Meanwhile prepare the sauce and let it cool, mix the egg yolks with the radicchio sauce and fontina and parmesan cheese, put it on fire for a few minutes to blend the mixture.
Prepare the crepes: Beat eggs with water and milk.
Then add the flour and salt and beat until the dough is foamy.
Let it rest for half an hour, covered, in refrigerator.
Butter a baking dish, arrange a layer of pancake, pour a thin layer of mixture and continue this until the crepes, which will be brushed with butter and Parmesan. Gratin in the oven for 15 minutes at 200 degrees.

Allow to cool for about 30 minutes before serving.

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MEAT LOAF WITH ARTICHOKES WITH CAPERS AND CHERRY TOMATOES DUMPLINGS

This is a recipe by Anna Moroni Try to cook and advice to those who love the artichokes.

Ingredients

6 artichokes
600 minced meat (half beef and half pork) 1
fior di latte mozzarella, sliced \u200b\u200bham

100 g 50 g 50 g butter parmesan


bread crumbs 4 eggs 1 clove of garlic


nutmeg salt and pepper


Clean the artichokes by removing the tough outer leaves and leaving a little stem and place them in water acidulated with lemon.
Cut, remove the beard and then cut them into slices (along the stems into small pieces) and saute in pan, covered, con olio, sale e l’aglio e ¼ di bicchiere d’acqua. Una volta cotti tritarli bene.
Impastare la carne con 2 uova intere, il formaggio, la noce moscata e il sale (se è troppo morbido unire del pane grattugiato).
Sbattere le 2 uova restanti.
Stendere l’impasto su carta forno dandogli una forma rettangolare, stendere sopra le fette di prosciutto, i carciofi, la mozzarella e con l’aiuto della carta forno arrotolarlo e stringendo per farlo stare unito.
Spennellarlo poi con l’uovo, mettere del pan grattato in superficie, spennellarlo anche dall’altro lato e cospargere ancora con pane grattugiato.
Imburrare un pirofila, adagiare il polpettone, sopra alcuni fiocchetti di burro e pass it in the oven to bake at 180 degrees for 40-50 minutes, basting occasionally with his sauce.

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Ingredients 320 g of a yellow pepper gnocchi

20 g capers, basil


12 cherry tomatoes 1 shallot

40 g of parmesan cheese 1 vegetable stock cube salt

oil

Clean and cut the pepper into cubes. Wash and cut tomatoes into wedges. Wash and cut the basil and chop the shallot.
Brown with a tablespoon of oil, sweet fire, basil and shallots, add the peppers, capers and tomatoes.
Season with the nut, mix with a ladle of water and let cook for a few minutes.
then Cook the gnocchi in salted water.
Drain and toss with the sauce, 1 tablespoon of olive oil and parmesan.
If you want you can add some chopped rocket.