Hello! Let me tell you how things are going these days. Friday 5 am leaving for Germany, returned on Monday 8 and Wednesday 10 February at 8:30 in the morning is my last review of the history of Christianity. This little thing from nothing carries a book of type 1000 and odd pages with chapters long and endless discussion sull'apologetica Christian and Asian eresiologi. In recent days I have really dragged to study, any excuse was good to get up from his chair, groom among the blogs, listen to some 'music ... that in this latter step, the Chapter VI on the age of the Antonines had seemed destined to never have run. Yet when it seems that everything goes wrong, the last page and see the light without even realizing it, I found myself yesterday afternoon to have miraculously finished. It was urgently necessary even a small celebration, a habit with which to reward my weary limbs! And so I made a cat potatoes (the only good thing for which I had all the ingredients are available).
Now let me tell you what a cat.
For all those who live in the surrounding Campania explanation is superfluous: here everybody knows what a cat, one of the great glories of Neapolitan cuisine. For the rest of Italy or bad the cat population gets its name from the French gateau (cake) in Campania, it indicates a similar preparation made from boiled and mashed potatoes, milk and eggs. I do not think of making a mistake if I say that the glory of the kitchen has warmed the hearts of virtually every resident of Naples, his goodness is reassuring to know the house, a mother knows. It 's why I got to celebrate a cat. The doses, being something so homemade, unfortunately, by eye, but I will try to be as accurate as possible. We export the cat!
for a cat of about 22 cm in diameter (there we are made out of two)
4 large potatoes 2 medium eggs
250 ml of milk, 50 g grated parmesan
200 g smoked cheese mountains Lattari (provola must be good for goodness sake) diced cooked ham 100 g
breadcrumbs salt and pepper butter
Before starting a small note: it is said that cats do you take, the more we find. Some people make the mozzarella, provolone, mortadella, ham and so on. I personally prefer the provolone and mozzarella (the mountains above Sorrento Lattari-for clarification) from that nice smoky flavor, while I prefer the mortadella ham, more delicate. But the fact remains that you can put in almost everything, provided it is a sliced \u200b\u200bcheese and it's good. Continue.
Boil the potatoes, peel and mash masher. Put the mashed potatoes in a large bowl. Aggungere the eggs, milk, Parmesan cheese, salt and a little 'pepper and mix everything with your hands-is so much fun! Now add the cheese and ham cubes or cut or rags, as you prefer. Now take your pan, and imburratela cospragetela breadcrumbs (like you do when you greased and floured, but here it is buttered and bread crumbs!). Now pour the cat, level the surface and sprinkle with breadcrumbs. With your fingers scoop so many flakes of butter and arrange a more or less regular intervals on the cat. Now bake in preheated oven at 200/220 degrees for about half an hour, until the surface is golden brown. This is the hardest part: the cat usually gives off a heady aroma, so you will be tempted to eat it immediately, fresh from the oven! Do not you dare, otherwise you will run to the burns unit! The cat is deadly! We have to wait half an hour, which is cold to taste it right! So once waited long enough to save your life, you can cut it into slices and serve!
Bon appetit, indeed as they say in German-speaking northern Guten Appetit, or as they say in German-speaking South Mahlzeit!
soon!!
Now let me tell you what a cat.
For all those who live in the surrounding Campania explanation is superfluous: here everybody knows what a cat, one of the great glories of Neapolitan cuisine. For the rest of Italy or bad the cat population gets its name from the French gateau (cake) in Campania, it indicates a similar preparation made from boiled and mashed potatoes, milk and eggs. I do not think of making a mistake if I say that the glory of the kitchen has warmed the hearts of virtually every resident of Naples, his goodness is reassuring to know the house, a mother knows. It 's why I got to celebrate a cat. The doses, being something so homemade, unfortunately, by eye, but I will try to be as accurate as possible. We export the cat!
for a cat of about 22 cm in diameter (there we are made out of two)
4 large potatoes 2 medium eggs
250 ml of milk, 50 g grated parmesan
200 g smoked cheese mountains Lattari (provola must be good for goodness sake) diced cooked ham 100 g
breadcrumbs salt and pepper butter
Before starting a small note: it is said that cats do you take, the more we find. Some people make the mozzarella, provolone, mortadella, ham and so on. I personally prefer the provolone and mozzarella (the mountains above Sorrento Lattari-for clarification) from that nice smoky flavor, while I prefer the mortadella ham, more delicate. But the fact remains that you can put in almost everything, provided it is a sliced \u200b\u200bcheese and it's good. Continue.
Boil the potatoes, peel and mash masher. Put the mashed potatoes in a large bowl. Aggungere the eggs, milk, Parmesan cheese, salt and a little 'pepper and mix everything with your hands-is so much fun! Now add the cheese and ham cubes or cut or rags, as you prefer. Now take your pan, and imburratela cospragetela breadcrumbs (like you do when you greased and floured, but here it is buttered and bread crumbs!). Now pour the cat, level the surface and sprinkle with breadcrumbs. With your fingers scoop so many flakes of butter and arrange a more or less regular intervals on the cat. Now bake in preheated oven at 200/220 degrees for about half an hour, until the surface is golden brown. This is the hardest part: the cat usually gives off a heady aroma, so you will be tempted to eat it immediately, fresh from the oven! Do not you dare, otherwise you will run to the burns unit! The cat is deadly! We have to wait half an hour, which is cold to taste it right! So once waited long enough to save your life, you can cut it into slices and serve!
Bon appetit, indeed as they say in German-speaking northern Guten Appetit, or as they say in German-speaking South Mahlzeit!
soon!!
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