HobbyGaia

        Here, too, a very special greeting to the novice hobbyist, who in everyday life begins to see the little things that surround us from another perspective, to feel them, admire them, desire them, collect or create them anyway. , not being able to do less than live among them;  those who have long cultivated these tastes, or those who only glance around them, will certainly not find anything new or interesting here, and at my warning, they do well to look for other sites; That said, if on the previous page you were tempted to visit Rome for its grandeur, monuments, capolavori of great maestros everywhere, this time you will too, this time whetting your appetite, with pastaciutta and pizza, synonymous with Bel Paese , cooked in a thousand and one ways, raviolli, tortellini, cannelloni, lasagna, etc., each one better than the other, easy, quick and economical, which in times of crisis is no small feat. I must confess, however, that without  Lina's help, excellent in the kitchen, as witnessed by dottore Biagio, thirty years later still praises her (un caro saluto a lui e à dottoressa), this would not have been possible.

                Spaghetti con cavolo Romano

                                +++ what is it for +++

    1- Pasta, which must be of hard grain. (De Cecco is great)

    2- Romanesque Cauliflower, excellent, with its beautiful green color, even the eyes are delighted, and you can eat it raw, so tasty it is; in fact, the choice of this recipe was due to it, or it was not originally from Rome, a way of advertising it, who doesn't know it is time to do it, and vegetable lovers cannot find better, the maximum in food properties; even as a last resort, use the common white cauliflower, knowing from the outset that the final result will be impoverished in terms of food, taste and appearance; and if you bought too much, which you should do, use the rest in the centrifuge... along with other vegetables. Great!!!

    3- Grated Parmigiano, which should be Regiano

    4- Salt, pepper, two cloves of garlic and good olive oil; for those with a sweet tooth, two or three anchovies.

                               Preparation

     Cut all the tiny parts of the cauliflower in half (save the leaves for another occasion); in boiling water, cook all the pieces, two or three minutes; in the same water (one liter per 100gr), cook the paste and in the meantime, put a large frying pan on the heat and add the very finely chopped garlic with a little oil for two minutes; here, and for fans of great flavors, add two or three anchovies (I personally don't need it), stirring  until they come undone; add the cavolo, salt and pepper and leave for two minutes to gain flavor; remove the toothpaste from the water, drain it, and put it in the pan, adding the olive oil and parmigiano, making it jump  to mix well. It's time to serve it, pouring in a little more olive oil and parmigiano, and as with all pastas, the latter also accompanies them at the table.

    Buon Appetito.

                            Margherita Pizza

         A true symbol of Italy in the world, this Neapolitan pizza, although being one of the simplest and cheapest to make, has become a legend and a true Queen in its own right. In fact, it was created to pay homage to Regina Margherita di Savoia and is made with three very colorful main ingredients: the green of the basil, the white of the mozzarella and the red of the tomato, in other words, the three colors of the Italian flag.

                              +++   what's the use  +++  

     1- 150g of flour nº0 +150g nº00  

    2- 200g of peeled tomatoes

    3- 2 teaspoons of olive oil

    4- 10g of brewer's yeast

    5- any fresh basil leaf

    6- salt

    7- 250g buffalo mozzarella

    8- 150 ml of water approx.

                         Preparation

    Mix the flours, dissolve the yeast in the lukewarm water and make the dough, then add the oil and salt. work at  dough vigorously, until very smooth or elastic, approximately 15 minutes. Make a ball, cover and let it rise for two to three hours, increasing its volume to double. Cut the mozzarella into small cubes, letting the water drain. join  olive oil, salt and basil tomatoes. Roll out the dough with the rolling pin until it is thin, and place it on the oven tray. With ten fingertips tap all over the base  dozens of times, to become rough, with a particularity: the fingers descend vertically and rise slightly obliquely towards the outside with the aim of slowly dragging the dough towards the edge  which will be a little high; pour in the tomato juice and bake at 220º for 15 to 20 minutes; remove it, spread the mozzarella on top and cook for another five minutes. Check if the bottom has signs of cooking, never eat an all-white pizza underneath.

    Serve, with some basil leaves on top.

    Buon Appetito.  

                                                       Saluti, two                                                               saints

​