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loaf BEANS TO LIGURE

is the recipe for meatloaf Ligurian origin of green beans and potatoes tramandatami at least 2 generations of women: mothers and nonna.Era typical to find my grandmother's house today and there is always a hot summer day in my mother's house. Tasty and light, it is tempting hot freshly baked, warm and cold. Absolutely eaten as an appetizer or side dish.

INGREDIENTS

- 750g green beans

- 3 / 4

potatoes - 1 onion

- 3 eggs

- 100g of ham

- 20g dried porcini mushrooms

- a handful of parmesan cheese

- salt, pepper and nutmeg

PREPARATION

Boil in salted water the beans and potatoes separately. Once cooked, mash the potatoes and chop the green beans. Sauté onion and mushrooms in a pan, previously soaked in water, well drained and chopped. Then add the potatoes and beans and mix well. In a bowl beat eggs, add the Parmesan cheese, ham, chopped a pinch of pepper and nutmeg. Finally add the salt and fix everything. Grease a baking dish and add the breadcrumbs, then gently spread the meatloaf. Finish with a little 'bread crumbs and a few small knob of butter. Bake in oven at 180 degrees for 20 milked. Buon Appetito!

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TASTY MEMORIES OF MADRID

June 2010. Waiting for the summer, we decided to give us some days in Madrid. Lively and charming, energetic and vital. The wonders of the Royal Palace, the lively Puerta del Sol, the bustle of the Plaza Mayor, the majesty of Picasso's Guernica at the Centro de Arte Reina Sofia and the Prado's wealth. But the real Madrid we met at the Buen Retiro Park. Here the Madrid who escapes the hustle and bustle of city life to lie down in a park by the innumerable facets. For a romantic escape in a boat, for a walk in the countryside, for a reading in the shade of a solitary tree, to meet again far from the city chaos.

NOT MISS

- Sobrino de Botin Restaurant, to taste the pig's milk in the restaurant The world's oldest http://www.botin.es/

- Chocolateria San Ginés, Pasadizo de San Ginés 5, for a delicious breakfast of churros and hot chocolate.

- Casa Labra http://www.casalabra.es/ . A really cute little place, they say unchanged since 1860. Crowded for its fried Bacalao, ideal aperitif. Rich in history, which is said to have founded the English Socialist Party in 1879.

- Cerveceria Compiano, Calle de Botaneros. A little bar very spartan but capable of giving any time to a specialty with a long tradition: the bocadillo de calamares, paninone a stuffed fried calamari.

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pesto LUCA

Pesto Today! of Ligurian mother I could not find a companion who delights in the kitchen only to make the pesto from Liguria. We have a balcony in a small plant of basil in the summer very generous and always ready for use in a small kitchen Mulinex faithful working companion of Luke. My role? In this recipe the faithful servant, and of course tasting clean the kitchen.

INGREDIENTS

perhaps vague in the amount :-(

- basil leaves p those companies wash and dry

- a handful of parmesan cheese

- a handful of pine nuts

- a clove of garlic

- a pinch of salt

- oil

PREPARATION

Very easy to prepare: Place the basil in a blender with two ice cubes and add just starting to blend Once the oil, salt and other ingredients. For doses, the advice is to try a little at a time. The secret to a creamy green pesto? Blend the basil and add so much ice! Of course using it as a dressing for a pasta dish you can not forget green beans and potatoes into small pieces to cook in boiling water and salt with the pasta, always troffie.

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UNFORGETTABLE SANTORINI

August 2, 2010: finally Santorini! A volcanic island that now has been able to amaze us with its uniqueness: the black sand, the blinding white plaster of the houses, the warmth of the sun and the blue: the blue decided the shutters, the 'blue sky and enveloping the unforgettable blue of the sea. A week of pure escapism after a year's work was essential trapped in the Milan daily and maybe a little 'obvious but Santorini has certainly exceeded expectations for its natural beauty, the hospitality of a people from ancient history, its flavors and smells: the scent of bougainvillea extraordinary enveloping the island. This is our week spent in Santorini in a small hotel with only 10 rooms that reflect the soul of the island http://hotel.heliotopos.net/about.html A small study two floors with breathtaking views capable of giving the small balcony of the extraordinary sunsets dfficilmente forgettable! 7 days roam the island with a silver Micra between the romantic Oia, the tourist Kamari Fira and the mundane ...

NOT MISS:

- Hotel Heliotopos http://hotel.heliotopos.net/about.html

- Vlychada, our favorite beach: beach next to a beautiful black pumice rocks sculpted by wind

- Pigadia Mesa, a small beach with a characteristic restaurant must-try, to get there by car along a dirt road down from Akrotiri.