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Consolation

The market in September I love. The colors are beautiful, perhaps because the light is beautiful, and things jump out from poor vegetables that are not seen often on the market in Milan. Saturday I went for the first few pounds of plum sauce, but these little horn peppers, perfect, crisp and a ridiculous price just said "eat me eat me," and have come home with me. Remember having tasted in Greece, one of those delightful evenings after the sea, when the pleasures life offers the perfect, simple and without side effects. For testing I tried the recipe on the internet and saw that rimbalzava dappertutto questa che, per una volta, non era un bidone. Così, nelle pause tra un pentolone di salsa e l'altro, ho affettuosamente imbottito piccoli peperoni per dedicarmi una cena ancora estiva.

Cucinare è il mio modo per consolarmi, c'è poco da fare: compensare le manchevolezze del presente, tenermi vicino le felicità del passato. Procurarmi un piacere immediatamente accessibile quando tutti gli altri non lo sono.

Πιπεριές γεμιστές με φέτα 
Piperies gemistes me feta
Peperoni Feta stuffed

• a dozen horn green peppers, small
• 200 grams of Feta
• parsley oregano
• 1 / 2 hot pepper, preferably freshly
• olive
• two slices of stale bread

cap Cut the pepper, and coat of fairy remove the seeds without damage.
Finely chop the parsley with the chili.
Crumble the cheese into a bowl, add two tablespoons of olive oil, chopped, a tablespoon of oregano and a little work '. Do not add salt, the feta is salty enough on its own.
Fill the peppers and close the mouth with a piece of stale bread (finezza!), so that the cheese does not escape during cooking. Sprinkle with a little oil and bake for half an hour at 200 degrees, turning once so that the skin roast on all sides.

are eaten at room temperature (and of course the next day, to rest, are even more good).

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Improvement

There is something wrong in the statistics. Earlier this summer, endless, I read in the newspapers several times that 58% of Italians would not go on holiday this year for lack of money.

Then I looked out my window in the middle of this endless summer, and I counted the windows lit in the evening: there were two in my yard, in the next one, all around the darkness. I conclude that, to compensate for this anomaly, all of Milan while he was on vacation the entire population of Naples has remained at home.

I held firm, and I tried to work to make changes - hopefully for the better - in my living situation and existential.

Change is not easy, especially trying to change the view that you are very used to, but this is what I'm exercising to do. Obviously, the restructuring of the ones I learned to call "dysfunctional thoughts" is not a walk, and the result for now is very narrow. More fruitful than my kitchen, and after a lot of brooding, doodles, Conticini, holes in the wall and spins, eventually took on a different set and hopefully more efficient.

the dustbin, say, that for decades has been in plain sight with my great annoyance, he found a place under the sink, as in all civil and decent homes. There are new shelves, and the board has changed its position. Which means that now knocks down palate of potato peelings - continue to take my automatic to the point where it's always been the trash can - and have dinner like a soul in pain each time on a different side of the table, have not yet found "my" new location.

But I was assured that the exercise will create new habits more functional, and end up feeling comfortable in these, sooner or later. Maybe even get well, who knows.

But back to statistics, luckily the other window of my backyard burning has led me on peaches filled: one of his classic mid-August, which has comforted me so much about continuity.

• 4 white peaches, thick and firm
• 3 handmade soft amaretti
• about 100 grams of dark chocolate bitter
• 1 egg yolk
• a pair of glasses red wine
• 1 piece of cinnamon

Halve peaches, remove pit and dig a bit 'of pulp.

Place in a bowl with the crumbled macaroons, egg yolk, chocolate previously melted. No sugar, just in case there was doubt.

Fill the peach halves with the mixture, put them in a pan on the bottom and add the wine, a tablespoon of sugar and a bit of cinnamon.

Bake at 160 degrees and cook just enough because the peaches are soft but firm. Over the past 5 minutes to raise the temperature and brown the stuffing. Serve at room temperature with their delicious Puccetti.

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Contrasts

I'll be back after so many months, and I go back because I made a commitment to do so. It is part of the treatment, then there is no question: you do. It will not serve, never mind.

I'll be back with a plate of home that I love, and that is perfectly rispondente al clima della mia metropoli silenziosa, a metà di questo interminabile agosto: temporali gelidi e squarci torridi nelle pause.

È una ricetta della mamma di Rubina. Non so chi sia Rubina, non conosco la sua mamma, la ricetta l'ho adottata anni fa in un sito che allora mi piaceva, ed è rimasta per sempre nel mio menu domestico. Ho lasciato il titolo originale: chissà perché "spagnolo"?

L'accostamento di ingredienti è inconsueto, e a leggerlo sembra un'accozzaglia mal combinata. Si sa che ognuno ha le sue fisse, ma io, per dire, non avrei mai messo una salsa di pomodoro crudo sopra un riso condito con il burro. E invece no! Alla prima forchettata, mi sono tornate in mente le deliziose pasta of my childhood (Lombardy), on which a piece of butter melted over the raw tomato sauce, beautifully rounded taste. Another approach that, to read, just did not convince me is the lemon over the tomato and instead we're fine.

it to succeed, well, a bit 'like other seemingly simple things, we must be careful about many small details, which would neutralize ignored the result. Use a rice starch is not the same, not to dry the tomatoes is unforgivable, not to heat the dishes is fatal. I have told you.

rice hot and cold English

Ingredients for 4 servings:

• 300 g. of long-grain rice (Ganges, Thai, Basmati)
• butter
• 8 / 10 firm and ripe red tomatoes
• olive
• lemon juice salt
• black pepper

Peel tomatoes, remove seeds, salt them and put them to drain. When they lost their water plants, put them in a blender to obtain a thick sauce, creamy and absolutely no water. prepare with a couple of hours in advance and store in refrigerator.

Prepare an emulsion of olive oil, lemon, salt and pepper.
Boil rice in salted water, drain well and season with butter.

Meanwhile heat the dishes.

Dial quickly each dish with a layer of hot flattening rice well, and a thick layer of tomato sauce cold.

Season with citronnette and serve immediately.

is important to eat this rice without mixing, taking each bite with a fork from bottom to top, because its special lies in the contrast of flavors and temperatures.

I apologize for the photo, which is the least appetizing. I do not know to use the new machine, I will learn.