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Salamagundy, la colazione del pirata

"The next morning ten of the warship sailed to the Cape. The crew of Roberts, seeing the trees beyond the hill, went down into the cabin to report the news to Roberts, who
was having breakfast with his new host, Captain Hill, with a tasty dish salamagundy and a bit 'of his beer. Roberts was unimpressed, and even his men, some of which claimed that it was a Portuguese ship, others of a French slave ship, but swore it was part maggiornr Ranger's return [...]

During the clash Roberts made his fine figure, wearing a rich red damask waistcoat and breeches, a hat with red feather, a gold chain around his neck with a cross of diamonds , sword in hand and two pairs of pistols hanging from a silk bandolier that passed over the shoulders [...]. Now Rorberts might have ended the fight with some desperate act, if not been for the death blow to riding a machine gun, which took him straight in the throat. He collapsed sull'affusto cannon.

[...] They threw him overboard now, with all the weapons and ornaments, as he had repeatedly asked to be alive. "

Daniel Defoe, Stories of pirates , Mondadori

Salamagundy (only for the brave!)

Salmagundi dish preferred by Caribbean buccaneers, which spread in the North Atlantic, West and East Africa and Madagascar . Consisting of fresh meat, including turtle meat, duck or pigeon, which were roasted, chopped and marinated in spiced wine. The salted meat and smoked, the basis of daily diet on board, was sometimes added, along with herring and anchovies. When everything was ready, the Salmagundi was served with the addition of boiled eggs, and all the fresh vegetables available at the time, including hearts of palm, cabbage, mangoes, onions and olives. The result was dressed with olive oil, vinegar, garlic, salt, pepper, mustard seeds and any other various condiments.

One wonders what he would do if Roberts that morning at breakfast he had ordered the ship's cook, croissant and cappuccino!

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Tortelli al limone: son ciò che fa felice un salmone!

... just like that ... this recipe is contained in the blog Jag är en glad lax, sub Everything That makes me feel happy to salmon: are things I think Swedish, Scandinavian of course ... but the concept is clear. If I were to try to transfer the idea of goodness of the Italian recipe, or personal taste, I might say that these tortellli a mullet can make me feel happy? Son stroke octopus guess, let alone if I can not afford the mullet!

For 4 people about

The dough for the pastry:

300 g flour 3 eggs

Make the fountain in the center and break eggs. With a fork or your fingertips started to slowly incorporate the flour in the center and then the rest mix well. Form a ball and let rest for at least half an hour.

For the filling:

250 gr di ricotta

100 gr di parmigiano

1 uovo

1 limone, la scorza grattugiata

sale

Setacciate la ricotta in una ciotola e aggiungete il grana, la scorza di limone e l'uovo, regolate di sale. Assaggiate l'impasto per scegliere secondo il vostro gusto la quabtità di scorza di limone, ultimamente io ci vado abbastanza pesante...

Riprendete la pasta e stendetela con il matterello, se siete brave, o con la macchina per la pasta fino allo spessore 7, ottenendo strips, which worked out a cutter wheel of equal squares.

Using a spoon or a pocket to put a little sweet 'lemon filling in the center of an imaginary triangle formed by the middle of the square .... ok let me explain better! since you make the ravioli, you will have half-fold the piece of dough cut into square ... no? then the mixture should be placed so that when you go to fold the tortello, there is an obstacle .... see photo.

prepared the dough, wrapped a folded tortello, resulting in a triangle and seal edges, using a pastry brush dampened with water if the pastry was a bit 'dry. Now that you have the triangle of dough, take the side folded and joined the ends to form a tortellone .... I hope I was clear. But do not despair if you are tortello instead of something a bit 'formless, Consulates with the fact that this will further contribute to laugh a salmon!!

happy Condiments:

Pesto alla Genovese

without fresh clams on the open fire with oil, parsley, garlic, chili oil and

roe

Thanks to Arianna

salmon happy :-)

Direct Flights From La To Caribbean

Parco del Ticino "Road Gaggio"

Fiume Ticino

Parco del Ticino - "The road of Gaggio" was for a long time one of the most important lines of communication between the residential areas of Pianalto and valleys of Ticino, as connected with the river Lonate Pozzolo with the mill Gaggio, where in the past used to grind the grain, with the first industrial plants settled in the late nineteenth century.

Along the way history has left numerous testimonies. We remember the great battle Tornavento of the June 22, 1636 between the English and French and Savoy, which lasted 15 hours on the ground, leaving thousands dead, and that there was a winner.

Fiume Ticino

The following century saw the building that Austro-Hungarian Customs (1737), while the 800 Heath Lonate became a military zone and it was long Still today, walking along the path, observe shield, trenches, old concrete practice bombs for aircraft and runways that the Germans built during the second World War, stood in the area where the military airports of Malpensa and Lonate .

Fiume Ticino

Despite the arid and infertile land, the area of \u200b\u200bGaggio at that time was also an agricultural area. Deforesting and bringing irrigation, farmers turned into arable soils acids typical of moorland, populated by Broom and moors, among the few species able to adapt, accompanied by pines, oaks and chestnuts. The vegetation has been strongly influenced the history, agriculture and various destinations in the wars have upset the original environment to make room for runways, warehouses, roads and new exotic species such as Robinia, the Blackthorn late, so the Ailanthus.

The old customs, long abandoned by the Austro-Hungarian, became a country house and was adibita a fattoria, finché negli ultimi decenni del '900 tutta la zona fu lasciata in abbandono ed anche la strada venne sepolta dalla vegetazione.

Ponticello di attraversamento

Solo nel 1993, dopo un ricco dibattito culturale e politico, iniziò il ripristino della zona ad opera di un gruppo di lonatesi, che riaprirono la via Gaggio. Il Parco del Ticino acquistò la ex Dogana, ristrutturandola ed aprendola al pubblico nel dicembre del 2001 come Centro Parco con uffici, sala conferenze, sala mostre e centro visitatori.

Today, walking along the trail near the tranquil fields and meadows, you may occasionally come across some wild rabbit or a kestrel flying over the open spaces in search of lizards, worms and beetles. But the new airport-related infrastructure Malpensa involve numerous negative effects on the ecosystems of this area: fragmentation, direct consumption of soil, air and noise pollution are threatening the lives of flora and fauna. Consorzio Parco Lombardo della Valle del Ticino has promoted the works of preservation, which led to the implementation of various mitigation actions.

Fiume Ticino

Among these, a short distance away from the park and towards Lonate Pozzolo, you can see the bridge overpass to realize that the SS 336 and the SP 52. This work is an ecological corridor between the Heath Lonate Pozzolo and the valley of Ticino , allowing the transfer of animals from one side of the new road and the use of the path of Gaggio by the population, as pedestrian and cycle path. Deviating slightly from the path you can follow the "sensory trail", by which hypo-deaf but passable by all.

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Fotogallery: Foto del fiume Ticino

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Insalata di rape...per tempi medievali!

There. You happen to boil the turnips and you happen to find love, that despite good intentions can not find an alternative destination to the bag of organic waste, then in this case, before you try to make this addition: turnip (bitter) + potato (sweet) + small white onions in vinegar (acid) + olive oil + salt = bad total for a salad, excellent with boiled meats. The original of this recipe (again Fabio Picchi is becoming an obsession), provides the beetroot instead of rape, in this case too we do not earn little for the ruby \u200b\u200btaking tuttto ingredients.

The process is still simple: boiled separately le rape e le patate (quest'ultime devono rimanere compatte e non sfaldarsi quando si tagliano), tagliate il tutto a piccoli cubetti, aggiungete le cipolline tritate grossolanamente, condite con olio e sale.