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Now it's time for artichokes, so why not make a good Parmesan Artichoke

Ingredients: 8 artichokes


3-4 eggs 200 gr mozzarella
100 grated Parmesan cheese to taste flour

tomato sauce to taste 1 clove garlic

extra virgin olive oil salt

0lio for frying (I used peanut)


Peel the artichokes and slice along the stems.
Place in acidulated water for 10-15 minutes, rinse well and dry them for 30 minutes su carta assorbente.
Intanto prepariamo un sugo con olio, aglio, sale e pomodoro e lasciamo cuocere per 1 minuti
Infarinare le fette e i gambi, passarli nelle uova leggermente sbattute dove si aggiunge un pizzico di sale e friggerle in abbondante olio. Appena sono dorate, toglierle ed appoggiarle su della carta assorbente per eliminare l’olio in eccesso.
Prendere una pirofila da forno, sul fondo mettere qualche cucchiaio di sugo al pomodoro e foderarla con i carciofi fritti, quando è finito il primo strato mettere il fiordilatte tagliato a piccoli pezzi, del parmigiano grattugiato e ripetere l’operazione fino alla fine dei carciofi. Terminare con il sugo e qualche pezzettino di fiordilatte
Cuocere in forno a 200° per 25-30 minutes

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extract vanilla homemade biscuits

Having the vanilla pod available (which I mentioned here ) a few months ago, I prepared the extract homemade vanilla following this recipe Anise & Cinnamon.
It 's a recipe that I recommend you try, after I'm sure you almost never use more than the teaspoon of vanilla extract (made from synthetic)
Here is the recipe with the procedure Paoletta

Ingredients:

35 g water 35 g sugar

60 ml alcohol at 95 °
6 vanilla beans
a saucepan
a glass bottle or jar airtight

First we must provide the excellent vanilla, one of Madagascar should be the best.
Prepare a syrup with 35 grams of sugar and 35 grams of water. Boil
plan from 2 to 5 minutes after the boil, and in any case, until the sugar is completely dissolved. Stir in the end.
Cool well, then add alcohol and stir.
At this point, with a boxcutter, open your pods lengthwise, one at a time. Using a spoon, estraetene seeds that infuse the liquid. Do not throw the berries, but also put this brew, breaking them up into two or three parts.
Close your jar or bottle, and beat very well now and then about once a day for the next 3 months or more.
Keep everything in a cool, dark place, your statement will improve over time. Lose more and more the smell and taste of alcohol, taking its place an incredible intense aroma of vanilla.
If it happens that in the months of infusion used in the vanilla, then throw the berry used in the liquid, so that this will become increasingly concentrated. After a few months
filtered all, I have filtrato dopo 6 mesi