.: Where is my mind

It’s the season. Spring. Beauty everywhere. Energy. Too much energy. Be careful.

So you got to go back to asparagus and rice.

butter * burro
onion (shallot) * scalogno
rice * riso (this time I use basmati rice)
broth * brodo
asparagus * asparagi
backed ham * prosciutto cotto
parmigiano reggiano cheese

Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Boil rice in the broth slowly *
Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Bollite il riso nel brodo.

Put the baked ham in the pan with the onion, then add the asparagus cream. Rosolate un po’ i cubetti di prosciutto, poi aggiungete la crema di asparagi.

Infine aggiungete il riso e finite col parmigiano. Add the rice and the parmigiano reggiano in the end.

You will find other renditions here.

Handle (goodness) with care… this music may release dangerous feelings

Handle (beauty) with care… your life might change forever

.: Deviation by design

Can you cook perfect Cantonese rice ? I can’t. So I did my own rendition… deviating from design.

onion – cipolla
evo oil – olio evo
basmati rice – riso basmati
baked ham – prosciutto cotto
peas – piselli
shrimps – gamberetti
1 egg – 1 uovo
salt – sale

Everything starts with onion and oil. It always does.

then you add ham – poi aggiungete i dadini di prosciutto

then peas – poi i piselli

i gamberetti – the shrimps

and the (scrambled) egg – e l’uovo strapazzato

you must have cooked the rice in salted water before… and you add it in the end. All fine mettete il riso che avrete cotto in acqua salata

All I want is Deviation By Design
Out of all the past confusion, out of all the common spite
Just tell me I am yours cuz you are mine

If You Cried Out For More… If You Reached Out For Me
I Would Run Into The Storm Just To Keep You Here With Me
I Have Gone Beyond My Years- I’ve Wasted Half My Life
But I Found It All In You-
Did I Save You, Cuz I Know You Saved Me Too

.: In the pines, again

I am trying to detox myself a bit and combine this idea with a good general rule: use seasonal vegetables and fruits. So this is asparagus time, that means I’m cooking them once more.

For a change, though, I’m combining them with some nut fruit… and enjoy the beauty of this new rendition of “In the pines” by Delaney Davidson

 

Previous versions of risotto agli asparagi, listed here for you:

Risotto asparagi e frutta secca

butter * burro
onion (shallot) * scalogno
rice * riso
broth * brodo
asparagus * asparagi
cheese: Asiago (cubes)
almonds slices * mandorle a fette
pine nuts * pinoli
peanuts * noccioline
walnuts * noci

Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Brown
the rice then add the broth slowly and blend *
Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Aggiungete il riso e tiratelo a cottura con il brodo.

Chop the nut fruits as you like. * Tritate i pinoli e la frutta secca come preferite

When the rice is almost done, add the asparagus, the nuts and lastly the cheese . Quando il riso è quasi cotto, aggiungete la crema di asparagi, le noci e noccioline e infine il formaggio.

Asparagus is a nutrient-dense food that is high in folic acid and is also a good source of potassium, fiber, vitamin B6, vitamins A and vitamin C, and thiamine. Extensive research into asparagus nutrition has resulted in this funny-looking vegetable being ranked among the top fruits and vegetables for its ability to reduce the effect of cell-damaging free radicals.

Packed with antioxidant and anti-inflammatory properties, asparagus has been used as a medicinal vegetable for 2,500 years. The list of asparagus nutritional benefits is long, for it helps your heart, digestion, bones and even cells.
https://draxe.com/asparagus-nutrition/

.: Lemon sorcery

Una variante del risotto agli asparagi: asparagi, limone, formaggio e mandorle.

Lemon will be a touch of fresh in a classic risotto agli asparagi

butter * burro
onion (shallot) * scalogno
rice * riso
broth * brodo
asparagus * asparagi
cheese: Asiago (cubes) and (grated) Parmigiano-Reggiano
grated lemon skin * limone
almonds slices * mandorle a fette

Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Brown the rice then add the broth slowly and blend * Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Aggiungete il riso e tiratelo a cottura con il brodo.

When the rice is almost done, add the asparagus, the almond slices, then the cheese and the grated lemon. Quando il riso è quasi cotto, aggiungete la crema di asparagi, le mandorle, i formaggi e la buccia grattugiata del limone.

It’s a very fresh and perfumed risotto.

Thinking about changes… I’m not a fan of teen series or movies, but I saw this video and…

…read about Lemonade mouth. Sometimes I wonder what would Walt Disney think about his company today. The original Disney works might have been kind of frightful for kids… but sure the music (Paul Dukas) and the stories (Goethe’s Sorcerer’s apprentice) were on another art level.

Have you ever noticed…? “sorcerer”, which means “sortilegio” (magia, stregoneria) in italian… sounds like “sorcio” which is an italian word for “mouse”.