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E 'forward to a good appetizer good

Since Fabio insisted very much for the recipes of dishes blue fish, I present here the appetizer that I had prepared. It 's a simple dish to make, but still prepared, of course, good and beautiful effect.

Breaded anchovies, artichokes, red onion and tarragon

start with the cream of Jerusalem artichoke. Peel the Jerusalem artichokes, cut into chunks and boil for 30-45 minutes, have become quite soft. Once cooked, blend with Parmesan cheese (1-2 tablespoons) and a dash of olive oil, then fix everything with salt and pepper.
Clean and wash the anchovies. Prepare a breading made with bread crumbs, Parmesan, parsley and garlic; Panare anchovies and place in a baking paper oven and cook for 5 minutes at 200 degrees.
Cut into thin slices the red onion, sprinkle with flour and fry in vegetable oil.

For the composition of the dish: Arrange in the center two tablespoons of puree of Jerusalem artichokes, onions and anchovies stacked forming two layers. Conclude with the dried tarragon and a drizzle of olive oil.

The amount of ingredients I could not tell you exactly, however, should be enough for four people two medium-sized artichokes, a dozen anchovies and onion.
I regret not having a photo show.

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La grande bouffe 2

What happens when you hit four people in a house for four days? A house lost among the hills of Urbino, with a kitchen with equipment worthy of a restaurant and also put one of us is a chef in a restaurant for 3 tablespoons of red shrimp? Cooking, eating and drinking. A great feast in short, a little 'as in Ferreri's film, but without any purpose, self-destructive. Under the guidance of Chef
Giampà, I, Pera and Deborah have created, and then tasted the following courses:

• tortellini soup (handmade tortellini taken directly from Modena and beef stock made at the time);
• Japanese noodles in sweet and sour sauce;
• oxtail stew;
• bread with radicchio and rosemary;
• risotto with radicchio and bacon;
• potato gnocchi with sausage and radicchio;
• cod Vicentina;
• Pear and chocolate cake.

These are just some of the dishes made, I omit the various snacks .... All washed down with loooong
course wine and beer quality.

The protagonists:

Giampà and Pera

Deborah in the glass

I and Urbino

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