How Do Dachshunds Sleep

Captazio benevolentiae

In a rare moment of benevolence of fate, I happened recently that gave me a nose.

So, without reason, hey presto, fell from the sky. Everything for me. Nice, big, and smells of heaven.

For the usual elegance that distinguishes it, my benefactor, I presented it as a trade: a small supply of hats against a pumpkin truffle useless say that the deal was all to my advantage, and that I have carefully refrained from doing so noticed.

So, with my tray of stuffed pasta in the balance in the trunk of the motor, I rushed to take over the valuable prisoner.

lovingly wrapped in a paper towel, not knowing where else would I put the tuber fragrant in the top pocket of my jacket and I continued on my rounds of affairs, which also included spending time in the super crowded. And as I wandered the aisles, I began to notice an unusual gentleness in the crowd of people surrounding me. I smiled. Friendliness. Young men who helped old ladies elbowed instead of killing them, as usual. Austere gentlemen who stroked children. Carampane normally gnashing who were good in a row. A plethora of "you go first, but please, before you." It will be that the world looks more beautiful when you feel happy? - I almost thought. And while I set this up to me brand new way of positive thinking and wisdom, when I realized that the matter was more prosaic. It was I who scattered

welfare, blessing the environment around me with the aroma of subliminal "eau de fraud" that adorned my pocket. Son

good times.

How did you end the nose?

In many ways, but the most glorious and status to some half-moons stuffed with melted cheese, which we pass the recipe (very normal, very simple), if you also probable that you had a truffle in the pocket at the moment and you did not know what to do with them:

for about 40 crescents

• 150 g fontina
• 140 gr
• whole milk 1 egg (possibly two, depends on the size of the egg).

keep an egg white in part to close the pulp, if like me you are anxious and have visions of catastrophic empty crescents that float in a watery soup cooking water , and fondue.

for the pastry:

• 200 gr flour 00 (if you like "root", cut by about one third of wheat semolina flour) 2 eggs

coppapasta a diameter of 8 cm
a knurled wheel cutter
axis and rolling pin or pasta machine.

• butter at room temperature, abundant
• Grana Padano (at least 20 months, preferably more) grated Parmigiano Reggiano or

Soak the diced fontina in milk in a bowl or a pan that can go in a water bath.

Mix the flour with the eggs, work well, to gather the ball and put to rest at least half an hour at room temperature.

Melt the cheese in the milk gently in a double boiler, stirring gently. When melted, add the egg yolk (if two, add one at a time) come and get anxiety because it will seem that there is to have them incorporated into the mixture. But have faith, continue to stir vigorously with a whisk until magically it all takes on a creamy and smooth.

Place the pan in ice water to cool.

Pull the dough. If you use (like I used) the Empire, came to the thickness No. 5. You can also get up to No. 6 if you like very thin, but then it will take some 'manual for more to close the pulp without making trouble.

With coppapasta cut discs. Place the fondue, now congealed in small piles, brush with egg white and the circle close to the crescent dough. Finish the edge with the thumb wheel, removing excess dough.

(Il mio personale consiglio, a meno che non siate in due a fare il lavoro, è di tirare e riempire una striscia di pasta alla volta, perché se la lasciate lì ad aspettare si asciugherà e sarà più difficile chiuderla bene).

Cuocere in acqua salata pochi minuti. Intanto lavorare nella terrina in cui condirete le mezzelune il burro e il formaggio fino a formare una crema. Scolare, condire e seppellire di tartufo.

E con questo, ora sapete anche voi come farvi voler bene.