Scallops are usually eaten fried or in combination with other ingredients for tasty fish sauce. I thought I could combine them with green asparagus to mutually enhance the flavor. The result was a paring that was tasty and light.

You have to spend quite a long time cleaning the scallops which has a small black bag that represents the gut. This preparation takes away any bitter taste. To do this you must use a scissors and cut the bag at the base.

The preparation is a unique dish and carbohydrates, fish, and vegetables make a complete meal.

TAGLIOLINI WITH SCALLOPS AND ASPARAGUS
Preparation time: 30 minutes | Cooking time: 15 minutes
Serves 4

1 pound scallops
1 pound green asparagus
½ pound of tagliolini or egg based pasta
a sprig of wild fennel
1 tablespoon extra virgin olive oil
1 clove of garlic
2 tablespoon of butter
1 teaspoon White Martini
salt and pepper

1. Clean the scallops removing the black bag, wash and dry gently with paper towels. Remove the toughest part of the asparagus stalk. Then cut into slices whole leaving the tip. Boil water for pasta.
2. Pour the olive oil in a pan with a clove of garlic. When the sauce is ho, add the asparagus and season with salt and pepper. Cook over high heat for 7-8 minutes. Remove the asparagus with a spoon and keep them in a dish.
3. Add the sauce to the pan and add the scallops. Cook over high heat for 4 minutes, pour in the martini and continue cooking for three minutes with salt and pepper. Turn off the heat and add theasparagus to the pan. Add the pieces of butter.
4. When water boils, add the salt and add the pasta. Follow the directions on the package for the cooking time.
5. When the pasta is ready, pour a few tablespoons of cooking water into the pot of sauce, add the pasta and sautee for 1 minute.
6. Distribute on individual plates handing over a little ‘washed and chopped wild fennel. Serve immediately.

Drawing by Jacopo (6 Years Old)

The color green was a color he never saw and if any of the ingredients in the dish were green, the plate was taken away in disgust. The child was growing paler and weaker, kids did not want him on the team because they lost. One day, depressed and sad at the window, tears came down his face.

Suddenly a bird came to rest on the sill. It was the first time this had happened at that height. The astonishment was even greater as the chirping bird instead began to speak. Marco, the name the child, do not cry as the bird said you have one problem and it is the color green.

This color is in fact important to get big and strong. Green is the color of nature, grass, leaves, salad, peas and spinach and when you find these ingredients on your plate you need to eat a lot of them. Finally the bird told him that if he listened to his advice in a short time he would become the team captain of the basketball team.

The child wiped his tears and stood there for a moment, a bit confused. That evening when he found an egg in a nest of spinach on his plate, he recalled the words of the bird and ate everything in great surprise of his mother. He begged his mother to prepare meals every night with the color green and wanted to put many green ivy plants in the window so that they would brighten up the gray skyscraper. In a short time his face became more colorful and he got stronger. Everyone wanted him in the team now and now that green was his favorite color, he became captain.

Egg and Spinach Nest

In the normal cycle of the year, spring was the time when the hens began to lay their eggs regularly and they were available in quantity. Today it is almost impossible to imagine the life cycles of animals. Everything is always available because we forced the very balance of life.

In April we begin to include a new section in the blog: “KITCHEN FABLES”. This section has been created help to mothers who have asked me for ideas to help make their children eat with tranquility.

Before describing the the recipe it is necessary to inform you that the meringues in this recipe have a sugar content less than what you normally find in many homemade meringue recipes and certainly lower than the industrial ones. Positive from the standpoint of health, but they have the disadvantage of being a perishable product.

These meringues should be consumed immediately otherwise they will soften and lose their fragrance. Meringues are a great way to use egg whites which you sometime have left over from other recipes that require only the use of egg yolks. This way you do not waste anything, and you have happy family and friends!

STRAWBERRY DOLCEZZE

Preparation Time: 45 minutes | Cooking Time: 1 hour
Composition of the cake: 15 minutes
(For 12 people)

Meringue:
4 egg whites
1 cup powdered sugar
2 tablespoons sugar
5 drops of vanilla extract
pinch of salt
few drops of lemon

Lemon Curd:
4 egg yolks
1 cup of water
½ cup of lemon juice
2/3 cups sugar
2 tablespoons corn starch

Decoration:
1 basket or 18 oz of strawberries
½ cup of sugar
18 oz of whipping cream
1 tablespoon sugar

Meringues.

1. Whisk the egg whites very thick (use an electric mixer) with a pinch of salt.
   When they are mounted, slowly add the powdered sugar and granulated sugar, vanilla extract, while continuing to mount, then add a few drops of lemon.
2. Cover the grill of the oven and another baking sheet with parchment paper. Using a pastry bag, draw 12 of meringue discs on the parchment paper (about 7 centimeters in diameter). Each disk has to be a bit spaced out to avoid the cooked meringues from touching one other. Arrange many small clumps of the remaining meringue batter on the baking sheet, which will serve for the final decoration.
3. Put the meringues in the oven at around 225F (the lowest your oven will go) according to the type of oven. Cook for about an hour, taking care to open the oven often to let out any steam. After an hour, turn off the oven and keep the meringues inside for at least 12 hours.

Meanwhile, clean the strawberries, cut into pieces and season with sugar, cover and let marinate in the fridge.

Lemon curd.

1. In a saucepan, add the cornstarch, sugar, lemon juice, and water. Stir with a whisk to avoid lumps from forming.
2. Bring to a boil and cook for a minute. Turn off the heat. Add a tablespoon of the lemon curd in a bowl, add the egg yolks, mix well and pour in with the rest of the cream, stirring with a whisk quickly. Turn the heat and cook for another minute. Cool the custard, stirring often.
3. Whip cream and add the final tablespoon of sugar.

When serving the cake form a small pyramid.
Serve on individual plates, first placing the meringue then a tablespoon of lemon curd, a bit of whipped cream, a spoonful of strawberry sauce, and finish with a small meringue.

Of course, the dish can be accompanied by any side dish of your liking: buttered potatoes, green beans, spinach or other greens will do just fine. It’s important, however, that you do not serve the fillet minion alone because it would make the dish a bit sad and you would not appreciate the goodness of the meat.

SEARED FILET MIGNON
Cooking time: 8 minutes
(Serves 4)

4 medallions of fillet minion
1 small glass of cognac
1 tablespoon of butter
salt and pepper

1. Pour the cognac in a saucepan.
2. In a skillet, melt the butter and bring to light brown.
3. Lay the slices of fillet minion and cook three minutes on each side. While the meat is browning, warm the cognac. After six minutes of browning, pour in the cognac and ignite the liquid with a. Cover the pan. Experts use the flame of the stove, but if you are a novice, use a match. When the flame goes out, season with salt and pepper.
   Bring to the table immediately surrounded by vegetables.

The recipe that I propose is a variant that I have developed of this classic from French cuisine. The realization of simple desserts requires you to figure out the cooking time according to the characteristics of your oven. The first time you have to check your dessert and if necessary continue to check every 5 minutes, noting how long it takes to bake. This dessert is delicately sweet yet very substantial, suitable for children or people who need a lot of energy. The eggs used in the recipe must be fresh. The crème brûlée should be stored in the refrigerator.

Crème Brûlée
Preparation Time: 10 minutes | Cooking Time: 40-60 minutes
(Serves 10)

18 fl oz fresh cream
2 cups of whole milk
10 egg yolks
1 cup sugar
2 lemons for the zest
2 oranges for the zest
1 pinch of cinnamon
1 tablespoons cane sugar
5 drops of vanilla extract

1. Pour 1 liter of water in a saucepan and bring to a boil.
2. While the water is heating, prepare the cream. Beat the egg yolks with the sugar until they are soft and creamy white.
3. Heat the milk and bring to a boil. Turn off immediately.
4. Add cream eggs, grated rind of citrus fruits, cinnamon, and vanilla.
5. Pour in the milk slowly, stirring with a whisk. Heat the mixture for a few minutes without bringing to a boil, stirring constantly, otherwise the cream will curdle.
6. Pour the mixture into individual molds.
7. Place the molds in a large baking dish or two if they are small. Fill the bottom of the pan with hot water until it reaches a height of three quarters of the molds, taking care not to wet the cream. Cover with foil and bake at 350°F for 40 minutes. After this time, control by touching the cream with a finger, it must be firm. If it is still liquidy, check frequently and continue cooking.
8. When the molds are coagulated, remove from oven and let cool. Before serving sprinkle a bit of can sugar over every crème brûlée, turn on the broiler in the oven and allow the sugar to caramelize for a few minutes.
   Serve immediately.
   

Although it is very easy to use frozen artichoke hearts, I recommend using fresh ones because the dish will gain flavor and quality. The artichokes should be firm with the leaves intact, if they are soft to the touch, it means that they are old so it’s better not to buy them.

I used mushrooms for the filling to combine the two delicate flavors with the flavors of the aromatic artichoke. This dish can be used as a main dish for a light dinner or for lunch as a starter.

ARTICHOKES STUFFED WITH MUSHROOMS
Preparation Time: 40 minutes | Cooking time: 30 minutes (plus 15 minutes for cooking the mushrooms)
(Serves 4)

4 Roman mammole artichokes (or large artichokes)
1 pound of champignon mushrooms
2 tablespoons bread crumbs
1 heaping tablespoon of grated Parmesan cheese
1 egg
a small bunch of parsley
4 mint leaves plus 4 sprigs for decoration
2 cloves of garlic
2 tablespoons of extra virgin olive oil
1 lemon (juice)
salt and pepper

1. Prepare a bowl with cold water and lemon juice. Cut the stem of the artichoke, removing the tough outer leaves with a knife to cutting the ends to form a glass. Gently open the leaves and scrape with a spoon to remove the hairy fibers inside the heart. When finished place the artichoke in the lemon water and soak until it is time to fill it. Repeat for each artichoke.
2. Prepare another bowl with cold water and lemon. Clean the mushrooms, cut into thin slices and then add them to the bowl. Let sit for a few minutes, then rinse.
3. Add the mushrooms to a pan and add 1 clove of garlic that has been cut in half. Cook rapidly until their liquid has been absorbed. Season with salt and pepper.
4. Pour into a bowl, add the parsley and 4 chopped mint leaves, parmesan, breadcrumbs and egg. Mix thoroughly. Using a teaspoon fill the artichokes, creating a slight dome.
5. Align the artichokes in a saucepan. Add two cups of water and a bit of salt.
   Cover with a lid and cook until the bottom of the artichoke is tender (about 30 minutes). Add the olive oil by pouring it over the filling and continue cooking until the sauce has reduced.
   Serve hot on individual plates, garnish with sprigs of mint and a little parsley.

From April to late May I like to make this shoot in various ways to satisfy my husband who loves them. Asparagus has been known since ancient times and it seems that their origin is to be placed in sandy lands between the Tigris and the Euphrates. Asparagus should be eaten freshly picked so you can appreciate its quality. If asparagus cooks for hours, it loses it’s liquid and tends to be bitter. For this reason it pays to buy directly from the manufacturers who sell to the public.

Like many elements of spring, asparagus is cleansing and facilitates diuresis. This recipe is very simple and can represent either a small starter or a main dish. Everything depends on the quantity.

ASPARAGUS IN BELLAVISTA
Preparation Time: 30 minutes | Cooking time: 15-30 depending on the variety
(For 4 people, 6 people if served as an appetizer)

1 kg of green or white asparagus
6 eggs
2 heaping tablespoons of mayonnaise
1 tablespoon mustard
2 tablespoons olive oil
salt and pepper
a little butter

1. Thoroughly clean the asparagus by cutting off the hard parts and filaments. Bring 1 liter of water to a boil with little salt in a saucepan. When it boils, add the asparagus and simmer over low heat for 15-30 minutes depending on the variety and freshness of the asparagus. When you insert a fork in the stem, it should be tender. When they are cooked, turn off the burner and add a tablespoon of butter and let the asparagus rest in the cooking water until ready to serve.
2. Boil the eggs for 8-10 minutes from when they start to boil. Let them cool. Shell them, separating the yolks from the whites.
3. In a bowl crush the egg yolks with a fork, toss with a little olive oil, 1 tablespoon of mayonnaise, and a little salt and pepper.
4. Mash the egg whites in another bowl, season with olive oil, mayonnaise, mustard, salt and pepper.
5. Place on a serving platter or individual plates, forming a “mountain” with the asparagus, add the egg whites near the bottom and the egg yolks near the tips.
   Serve.

CHERRY SURPRISE

Preparation time: 40 minutes | Cooking time: 35 minutes
(Serves 12)

Sponge Cake:
6 eggs
180 gr. Sugar
100 gr. type 00 flour
40 grams of cornstarch
1 heaping tablespoon cocoa
a pinch of salt
Couple drops of pure vanilla extract
a little butter for the cake molds

Filling:
1 jar of 650 gr. of pitted cherries in syrup
100 gr. of high quality cherry jam
500 gr. fresh whipping cream
1 heaping tablespoon of powdered sugar
2 tablespoons kirsch (optional)
200 gr. of icing sugar
5 candied chocolate eggs

1. Preheat the oven to 350°F.
2. Mix the flour with the cocoa and sift them.
3. Break the eggs into two bowls, separating the egg whites and yolks. Mix the mounted yolks with the cream and sugar and vanilla. Beat the egg whites until they are firm with a pinch of salt. When you are ready, mix them with the flour and cocoa together with the egg yolks, taking care to mix with a gesture from the bottom upwards using a whisk or a silicone spatula.
4. Grease and flour a cake tins with detachable edges (about 24 cm). Pour in the mixture and bake for 35 minutes. After this time turn off the oven and keep the cake inside for 10 minutes. Remove from oven and let the sponge cake cool in the mold. Gently remove mold and place on serving platter. With a serrated knife cut the top of the cake creating the lid of the box. Remove the center of the cake leaving a small edge and a thin base. (The paste was created with a bit of breakfast jam).
5. Drain the cherries from their juice while retaining a full glass. Stir the cherries and jam. Pour half the liquid into another glass by adding two tablespoons of kirsch (optional). With this liquid, wet the bottom of the cake with a spoon. Arrange the cherries on top with the jam and press them lightly.
6. Whip the cream, add a tablespoon of powdered sugar and pour it over cherries.
   Then put the top pressing it down with your hands.
7. In a bowl mix the icing and add the remaining tablespoon cherry juice, stirring constantly. When you form a thick cream, pour the icing on the cake. Decorate with 5 eggs and refrigerate.