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Serata dedicata ai Cocktails Molecolari

Presso il LOCHNESS LOUNGE BAR di Firenze (Via DE BENCI 19R) si terrà il 16 Marzo 2011 dalle ore 20:00 la serata dedicata ai cocktails 'Molecolari', la nuova tendenza del bere miscelato che sta avendo molto successo in giro per il mondo.

Ecco alcuni esempi:

-"APOLLO 13", il drink crionico,con all'interno una capsula al Co2 a -80,produce un fumo denso e spettacolare

-RED HOT FLAMBE', un drink a base di frutti di bosco flambati al momento

-INFUSO MOLECOLARE , un drink a base di birra allo zenzero e prosecco servito con delle "molecole" di liquori diversi da far esplodere sotto al palato

-WASABI, il primo Sushi-cocktail,a base and mint served with a Sake Maki shrimp

TABACO-Willy Wonka, a surprising and delicious cocktail made with tequila chilli and chocolate, topped by an 'air' tobacco

-CSI, a cocktail scene of crime.

can be fun to make the drink with test tubes, syringes, capsules.

Lochness Lounge: The entrance is libero.E 'recommended book tavolo.Senza reservation service is guaranteed but not the table. For reservations and info: GERARDO 388 9759074 - 340 5499258 CRISTIAN.

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STOCKFISH STEW WITH GREEN PEAS

Stockfish, (his real name is Norwegian Arctic cod) should not be confused with the cod, which, besides being preserved by salting it tastes completely different even though the same fish.

Stockfish however, compared to cod, left to dry for three months outdoors in cold temperatures and dry winds typical of the Arctic areas where it is caught, and for another three months under cover in a dry and ventilated .

The best fish comes from the Lofoten islands (Norway).

While losing 70% during the drying of its consistency this fish is rich in proteins, vitamins, salts of iron and calcium, think that a pound of cod in nutritional terms, equivalent to 5 pounds of fresh fish.

To prepare the cod for cooking is necessary to keep it in cold water 4 / 5 days changing the water every four hours, at the end of this process will have increased its weight of 3 / 4 times.

As we mentioned when we proposed dried cod with mushrooms, prepare this delicacy in Portugal in 365 different ways and we in Liguria, we could not be outdone ...

A versatile dish with a strong flavor and unique.

Today we present another version of how to prepare it, the classic Ligurian ...

Happy weekend to all!

dried cod stewed

Ingredients: 800 gr

. dried cod soaked already
1 small onion 1 clove


garlic parsley 1 can of peeled 2 anchovy fillets

30 gr.
pine nuts 4 medium potatoes
100 gr.
green olives olive oil salt


Preparation: Boil the cod
We just enough to remove the skin and bone (10-15 minutes). We have

in a saucepan the olive oil, chopped onion parsley and garlic, diced potatoes, olives, anchovies, tomatoes, mashed with a fork, then add the pine nuts and dried cod that we have prepared. We go up and join two ladles of water, all rigorously cold.

We have the fire and let cuocere mescolando di tanto in tanto per circa 1 ora.

Quando l’acqua si sarà asciugata e le patate saranno morbide, lo stoccafisso è pronto per essere servito.

Possiamo accompagnarlo con polenta di mais o di semolino o semplicemente con il pane.

PER VEDERE TUTTE LE SPECIALITA' LIGURI CLICCA QUI

i viaggi del goloso

Current Research On Albinism

squid

In attesa dell’arrivo della primavera oggi vi proponiamo un piatto leggero e molto semplice da preparare.

I calamari al verde sono vera bontà almeno per noi ….

Good day to you all!


Calamari with green with peas

Ingredients: 500 gr
.
squid 200 gr.
peas 2 cloves'
garlic white wine to evaporate

parsley olive oil

Preparation: We have a

pan with olive oil chopped parsley and garlic, we combine the squid cleaned and cut into rings, rubella, blended with white wine, add the peas and cook until peas are tender and cooked squid, possibly adding a little 'of water. Serve hot or warm.

An excellent dish mild, maritime and with the taste of spring.

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