The Noble

The lunch (at half past three I’m not sure I can still call it a lunch, but anyway…) started with a pint of San Miguel and some olives.

Then I enjoyed a luxurious roast beef with roasted vegetables (sweet potatoes, potatoes, parsnips and squash), boiled savoy, homemade Yorkshire pudding and gravy. Simply amazing.

The roast beef

After this one I was almost thinking of going back home when the table next to mine got some desserts. One of them was a crumble. I LOOOVE crumble. So I capitulated and ordered it myself.

Apple and apricots crumble with ginger sabayon. Fantastic. Still piping hot from the oven and with the hearty flavor of the custard. Yum!

Apple and apricot crumble with ginger sabayon

I closed with another pint of San Miguel.

I know, I know. I’ll go to hell. But, you know what? Perhaps if I’m naughty enough I can be even hired :þ

Fragments of a thought.
…the stew looks perfect for the Czeck’s bread dumplings…

15 days before.
London. Lazying.

13 days ago.
Prague. Cats and goulash. ^_^

10 days ago.
Aversa. Zuppa forte and Roasted lamb with potatoes.

8 days ago.
Aversa. Christmas Eve Dinner.

7 days ago.
Aversa. Christmas Lunch.

6 days ago.
Mmmm… Cats ^_^

5 days ago.
Rome. 1kg Fiorentina Steak at I buttari.

4 days ago.
Rome. Rigatoni con la pajata and Coda alla vaccinara at Hostaria Menenio Agrippa.

3 days ago.
Lusciano. Cena del 29.

2 days ago.
Napoli. Pizza 4 formaggi at Pizzeria Dimatteo.
Many many miauz!

Yesterday.
Aversa. New Year Eve Dinner.

Now.
Aversa. New Year Lunch.

I’m seriousely worried.

Here is the ingredients list:

Ingredients

Mix the flour, yeast, sugar, salt and pepper in a bowl and start working it with the lard until it became a stable ball. It takes a bit but your hands are going to be super idratated and soft. Lard is probably the best hand cream ever. The only problem is the light stench of pig :þþþ
Instead of lard you can use oil. I strongly advise against olive one as it gives a quite strong flavor. Use seeds instead. Peanuts (Arachis hypogea) works quite fine.

Lard Dough

Now add the first egg. Crumble the dough and start working the egg in. This is quite hard and the result is crumbly but it’s fine.

First Egg In

Add the second and the third eggs in one a time. Work it continuously until the mix is sticky and uniform. This need a lot of energy. Use a comfortable fork otherwise you’ll find yourself with stigmata like sores in the palms of your hands. (I’ve been there, you won’t like it)

Second and Third Eggs In

Cut the sausage in small cubes and mix it with the dough. I used a Turkish poultry one but you can use whatever würstel like you prefer. Ham works fine as well and have a less strong taste. It’s possible to use some other kind of filling to make it Veg-compliant. If you have any advise about it, please just let me know in the comments.

Sausage

As you’ve done with the sausage, do the same with the feta and mix it into the dough.

Feta

Grease a pyrex and put the mix in it. I use butter to grease as a family tradition. You can, of course, use whatever you want. As before, any advise, leave a comment :D
Leave it in a warm place for one hour to raise and then in the oven at 200˚C (390˚F) until it’s brownish and looks tasty. I know, it’s not that precise but it’s the way I check it :þ

Just Baked

This is how it should look inside.

As it appears inside

Buon Appetito!

Vegetables are all your body needs

Vegetables are all your body needs.

(via boingboing)