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herring sorbet with Thyme and Orange

I love the summer and its goodies, like this refreshing sorbet at the end of dinner on the table came from Sicily Italian Arabic Viking.

Sicilians in fact owe their thanks to the Vikings indipendeza Arabs, nomads of the North Sea who found themselves lost in Sicilian waters, chasing a shoal of tuna lame. Off the coast of Gela, in fact the scene was one of the most 'bloody sea battles, dove la flotta araba e vichinga si scontrarono a colpi di arpioni canne da pesca, tremolina e sugheri, per un branco di tonni.

Il resto e' storia ormai nota a tutti, con i vichinghi vittoriosi, il patto del nebbiolo e il salto della tonaca e lo sculaccia anguille.

Come tutti ben sappiamo infatti gli arabi hanno fatto conoscere il timo all'europa, i vichinghi le aringhe e i siciliani le arancie. Dalla combustione di queste culture in foculo fermento, nasce questo drink di fine cena che mescola al tarpico sapore del timo, il giubilo agreste tipico dell'aringa affumicata e lo squillar di supino graspo delle arance.

Ingredienti:

1 Aringa mancina affumicata a Cold

150gr Timo Lappi

8 blood oranges

Sugar

The recipe 'simple but for the taste of sorbet Schipp original, the right ingredients are the key success.

start from 'Herring.

Herring as we know his family is divided into: dextrin and left-handed.

Herring and 'a fish that has an ancient history, it is said that the division between dextrin and grinders should be in their stream of migration that takes place Saint Kyorgen Veitrhun (the Cloister at St. veterinary Viking) who sat on the stump in front of the Scandinavian Peninsula pointed the way to the migration of herring: 'you right, you left, you right ... hey you! you two, one two three, all four right ...".

This directional migration has contributed to changing the taste of the meat of herring: dextrin are more 'purposes and ideal for cooking oil on the surface of the fabric have a more left-handed' hairless and are given for slow cooking or ball.

Herring left-handed with his meat slag is well suited to the small intestine of orange sollasso which mitigates the rural stretch of the thymus, which loses its metol rapidly at low temperatures.

For the recipe now we must work in a typical cold smoking the fish which will result 'too simple the most 'torzoli.

We talk about cold smoking where food is not greater than the temperature of about 60 ° C. leaving essentially raw food, allowing the smoke to penetrate better in the food as it does not form any crust (as is the case of smoking hot). After this comprehensive explanation I suggest you buy it already 'smoked so save time. Make sure it's been smoked over birch and is left-handed. The

Timo Lappi it is easily found in all supermarkets and gift shops, peel the eyes and in the manner of copper strusciatelo sull'aringa being careful not to let the twigs, so as to avoid tedium and discomfort between teeth.

marinated herring intimacy in sugar and put it all in a blender with the juice squeezed from oranges.

ramming play Pezzoni and blend in, you will appreciate the herring 'in better touch transfer the drone into serving glasses and place in icebox.

Serve cold after the coffees'.

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GRATERS!

Many people write to me a big voice, sharing with me their frustrations when you are having to buy a cheese grater. How to choose? Multigratto scratch or single? With the compartment or anatomical grip? A multiple cut or flared skirt?

How I love my usual erudite ignorance, and before I always like to respond to failure conditions and primer, a concept between facts and ascesmi so that the ignorant know how to get free in the cosine of things.

As you all know, the grating was born as a compendium of medical and soothing to the hemorrhoids. A well-known article in the

Vernacoliere a few years ago, of which the details escape me, remember the famous zifonata with grater, medical technology decomposed as temporary relief to the annoying bunch of hemorrhoids or the perfidious Emoroidi Lupine .

grater Hemorrhoids Lupine

After i primi tentativi curativi, la grattugia si e' evuluta arrivando ai giorni nostri a soddisfare le aspettative graspanti dei maggiori scef del settore o delle piu' intrepide casalinghe, abbandonando il settore sanitario e volgendo a poppa di manca nelle cucine di tutto il mondo.

Da oggetto di culto per gli aborigeni, a compendio indispensabile nelle cucine, la grattugia ha spesso simolato gli intellettuali a viziosi epistole assolute portando alla famosa definizione del Finzi Graspa: "... Grattugia e' donna, e' colei che inalbera gli assiomi apostili del tritatutto, scomponendo in grani l'essenza prima del solidale a mutuo servizio del razionale avverso" .

Credo che un professionista serio debba soffermarsi con criterio on these questions and weigh the choices wisely. We all know how important a grating performance, one that never leaves you stranded (!) Always ready to impose a goat cheese, quince or a frosted annoying callus on the heel.
the market to see if they also diecinaie in semi-manual or electric graters are but for the elbow grease and serve simple, the kind that allimano knuckles if you are not careful.

Following a guide to the most grating 'common, use them as you please.