Fondant Icing Recipe Cake Boss

Sensations autumn: Walnuts and pears vermicelli

feel the leaves crunching underfoot.
If they ask me what I like best about autumn would say definitely so. And I like it so much that, during this time, I walk like a zig-zag un'invasata drifting between a pile of leaves and another. Yeah, because it is nice to hear the "scrrrch" of a leaf underfoot, but when his foot sank it in a pile of dry leaves ... well, that is ecstasy for me. It 's always more difficult, however, find enough trees in the city can withstand my fury, and my only refuge is the mountain. It is during a tour of the northern lands that I discovered a fabulous product, which I immediately proceeded to import at home: the walnut oil. Once widespread in Italy (and especially in Piedmont), now is the prerogative of the French and some companies in the Valle d'Aosta.
When I read the announcement of the contest held by Leiweb and Garofalo, whose theme "= food + territories" is inspired by that the Salone del Gusto 2010 , I immediately thought of dedicating my post to this product.

On the website of the Salone del Gusto says:

yet we tend to recognize fewer rights to the territories on the food they produce, but territories there would be no food . If the territories were simply land, physical media for food production, we would have calories, fat, protein ... But food is another thing, is the edible part of our identity, our history, our climate and our biodiversity, the way we distinguish ourselves from others, which is the only way to know the other and ourselves.

My hope is that one day an ancient product, fine and healthy as the walnut oil may be more widespread in the kitchen than in the salons of so-called masseuses.

Here is the recipe with which I participate in the competition "Food bloggers on stage at the Salone del Gusto"

to enlarge click on

nuts and vermicelli pears

Ingredients (for two): 200 g vermicelli


1 pear soda 2 tablespoons walnut oil
2 tablespoons olive oil
50 g of walnuts
half a clove of garlic salt and pepper
pecorino


a knob of butter 1 teaspoon cinnamon sugar


Procedure:
Prepare the sauce by blending the nuts with the two types of oil and the medium clove of garlic, salt and pepper to taste. Cut the pear into cubes and let it caramelize in the pan with a knob of butter, a teaspoon of sugar and a sprinkling of grated cinnamon. Cook the noodles until al dente, drain, retaining a bit 'of cooking water and toss with the sauce. Blow up the dough into the pan, add the pears and, if the cooking water discarded. Serve and serve with plenty of grated pecorino and a few chopped walnut coarsely. You can decorate the dish with pears cut into slices of 2-3 mm and dried in an oven on 60 ° for 2-3 hours.

also participates in the contest about food, fruit of the parties, and invite you to download the beautiful preview:) (there were, on sale, so beautiful!)