Empanada Gallega

Ah the sun. Ah the trees. Ah the birds. Oh the birds. Ah the air. Ah the sky. Some more birds. These were the kind of thoughts that were sloshing around Celestial Dragon's head as he was lying on a yellow meadow in what was then known as the Year of the Sneaky Tomato. His arms were crossed around his scaly head and his tail was flicking absentmindedly to and fro. His huge nostrils inhaled the sweet scents of summer that whirled and buzzed around him. Behind him, hanging lazily from a tree, was Divine Cherry. Her red legs were dangling in what would later be known as a nonchalant manner from a branch.
Suddenly, a little girl came walking by. It wasn't really a girl, nor was it really little, but in those days things were still a bit blurry. Be that as it may, she was hopping from one flower to the next, like a bee, thus making her way to Divine Cherry's tree. She was carrying a small wicker basket under one arm. It wasn't really an arm, not was it really a wicker basket, nor indeed was it really small. In that ill-defined basket, however, was something round and good. It is still unknown how she had managed to do it, but the little girl who wasn't really little nor a girl had succeeded in capturing a small star (which wasn't really small nor really a star). She had put it in the basket and was carrying it to her grandmother, who was indeed her grandmother. At the mere smell of the star, Celestial Dragon jumped out of his reverie and Divine Cherry jumped down from her tree. Gracefully, though. They both gathered around the not-little girl and started talking to her. At the end of that fruitful discussion (its content has never been revealed, but it is being assumed that it ran along the general lines of what-is-it-you-haver-there-girl-oh-my-!-what-a-big-nose-mister), it was decided that the grandmother--who was really a grandmother--could wait some more since she had been waiting so long already, and that the not-star would taste much better if baked in the oven and filled with a delicious, well, filling.
And so it was that later that day in the Year of the Sneaky Tomato, a dragon, a cherry, and a little girl that was not little nor a girl sat down for dinner and enjoyed the first ever Empanada Gallega. The recipe down below is a faithful reproduction of what Divine Cherry and Celestial Dragon think their first Empanada must have tasted like. After all, the Year of the Sneaky Tomato has expired a looong time ago...


Blog-checking lines: Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

Empanada Gallega - recipe adapted from the September Daring Baking Challege

Dough:
- 750 g bread flour
- 480 ml of lukewarm water, approximately
- 15 g fresh yeast
- 1 teaspoon sugar
- 10 g salt
- 60 ml extra virgin olive oil
- 1 large egg, for egg wash

Filling:
- 1 hard boiled egg
- 1 yellow pepper, cut in stripes
- 200 g chopped tomatoes
- 180 g tuna
- 1 big onion, finely chopped
- 10 black olives

Prepare the dough. Stir the yeast with sugar in the water and let it dissolve for 10 minutes. Make a wheel in the flour and add the water yeast mixture, add the oil and salt. Mix all the ingredients with a wooden spoon  to combine them. On a floured surface, knead the dough for 15 minutes until the dough is smooth and elastic. Transfer to a clean bowl, cover with a cling film and let it rise in a warm place for 1 and half hours or until the dough has doubled in size.

Prepare the filling. Heat the oil in a pan and fry the onion. When the onion is soft, add the pepper and cook it for 10 minutes. Pour in the tomatoes and finish to cook the vegetables. Let the vegetables to cool down and then add the crumbled tuna and the olives.

Assembly of the empanada. Cut the dough in two parts. With a rolling pin, spread gently one half in a greased and floured tray. Pour the cold filling in the dough case, and finish it with the crumbled hard-boiled egg.  On a clean surface, spread gently the second half of the dough and use it to cover the empanada. Join the top and the bottom dough pincing the edges with your fingers in order to end up with a  rope-like border. Use extra dough to decorate and make a central hole in the top dough to let the steam escape during the cooking. Brush the surface with a beaten egg.
Cook in a preheated oven at 180°C for 45 min.

Empanada Gallega - ricetta adattata dalla sfida di settembre dei Daring Bakers

Impasto:
- 750 g farina forte
- 450 g acqua tiepida
- 15 g lievito di birra fresco
- 1 cucchiaino di zucchero
- 10 g di sale
- 60 ml di olio evo
- 1 uovo sbattuto, per spennellare
Ripieno:
- 1 uovo sodo
- 1 peperone giallo tagliato a striscioline sottili
- 200g pomodori a pezzi
- 180 g tonno sottolio
- 1 grossa cipolla, tritata finemente
- una decina di olive nere
- olio, sale e pepe

Preparare l'impasto. Mescolare il lievito all'acqua insieme a un cucchiaino di zucchero e far riposare per 10minuti. Fare un buco nella farina e aggiungerci l'acqua con il lievito e l'olio, mescolare e aggiungere il sale. Trasferire su una superficie pulita e impastare per 15 minuti circa fino ad ottenere una palla liscia ed elastica. Mettere in una ciotola, coprira con pellicola e far lievitare in luogo tiepido per circa un'ora e mezza, o fino a che l'impasto avrà raddoppiato il suo volume.

Preparare il ripieno. Far appassire la cipolla in una padella con un po' d'olio evo. Quando la cipolla è trasparente, aggiungere i peperoni e cuocere per una decina di minuti.Aggiungere i pomodori e terminare la cottura. Quando le verdure si sono intiepidite aggiungere il tonno sbriciolato e le olive.

Assemblaggio. Dividere l'impasto in due parti uguali. Stendere una metà dell'impasto e metterela in una teglia precedentemente unta e infarinata. Coprire con il ripieno, completamente raffreddato. Sbriciolare sopra l'uovo sodo. Stendere anche la seconda metà dell'impasto sopra al ripieno. Unire le estremità dei due impasti con le dita, pizzicando i bordi in modo da fare una sorta di cordoncino (come in foto). Fare un buco in centro all'empanada per far fuoriuscire l'umidità durante la cottura. Spennellare la superfice con l'uovo sbattuto. Cuocere in forno caldo a 180 gradi per 45 minuti circa.


Enjoy,
And Spread the Mess

Polpette di melanzana - Aubergine balls

Many eons ago, in the City of the Sun, there lived a god. He was a fretful god; he lived in a perpetual state of frantic uncertainty, for he was a jealous god. But he was also a good god; and when, every morning, he had finally managed to gather enough courage to carry his most precious treasure from one side of the horizon to the other, the people of the City of the Sun were grateful for his courage. For he was He-Who-Has-Come-Forth, and he was known to men as Khepri. Many modern -ists believe that the ancient people of the City of the Sun, upon seeing a scarab pushing its dung ball with great effort day in and day out, thought that surely the great Ball Of The Sky (what a finer and perhaps less scarab-obsessed poet once graciously called "Heaven's Eye") is also being pushed by a (cosmic) beetle. The analogy appears to be legitimate. However, modern -ists do not know that the people of the City of the Sun knew very well that this isn't so. They knew the secret modern -ists, with all their instruments and calculations and conjectures and fictions and joints and bongs and booze and chickens, will never be able to uncover: they knew what Khepri was actually pushing across the sky. And they knew because it had been given to Khepri by Divine Cherry and Celestial Dragon, both of whom at that time used to be the spiritual leaders of the City of the Sun.
Khepri had always been a jealous god. He had been jealous of many things; things good and bad. Mostly, he was jealous he had not created himself with the head of, say, a green lion or blue giraffe--that would've been cool. Unfortunately, when he had created himself, the only thing Khepri could think of was a scarab beetle (might've been due to that nightmare K. would later re-dream). And so it was that his head, according to the convention laid out in §1.3b of the Anthropomorphic Qualities of Egyptian Gods (AQED), became that of a scarab. But Khepri was also jealous because his animal counterpart, the real scarab, actually had something to do--whereas he, who had created himself and was thus not bound to any aspect of the cosmos particularly, was purpose-less.
And so it was that one day he went to see Celestial Dragon and Divine Cherry, hoping to get some advice on how to solve his essentially existential entanglement. When he arrived at their palace, Celestial Dragon and Divine Cherry were having dinner. As it so happened, Divine Cherry had prepared her delicious aubergine balls, and when Khepri entered the room, Celestial Dragon, like the little child he is, was playing with his food, rolling the balls to and fro on his plate (Divine Cherry was laughing affectionately, though). And so it was that a light went on in Khepri's head (literally, for he had hit the oil lamp that was dangling from the ceiling): he would roll a ball over the sky! But it would not be just any ball. Sneakily, feigning hunger, he asked for one of Divine Cherry's aubergine balls.
Thus, in truth, Khepri, the "sun"-pushing scarab god, was not pushing the sun at all from one side of the horizon to the next: he was in fact pushing one of Divine Cherry's aubergine balls.
And so it was that Divine Cherry's cuisine (at that time called something like" iwëfuwpeq-tu-oüàféifaskd-oorrrrrrrrrrrrr-mmh") gave Khepri something to be jealous about. Indeed, she noticed that he was not so much pushing the aubergine ball over the sky, as running away from the gods of the night who actually wanted to eat it.
And the people of the City of the Sun, when they realised that the radiance of their sun was simply due to the brilliance and exquisiteness of Divine Cherry's aubergine ball, changed the name of their city to City of the Radiating Aubergine--at which point Celestial Dragon and Divine Cherry resigned (their job, after all, was done).


Aubergine balls
- 400 g aubergines (2 small-medium ones)
- 1 egg
- 80 g breadcrumbs + enough to cover the balls
- 60 g grated parmigiano
- 3 basil leaves, chopped
- salt and pepper
- 25 g circa unsalted butter

Remove the green part from the aubergines. Make some small holes on their skin with a fork. Put them (whole) on a tray and bake in a preheated oven at 200C for 50 minutes. They are ready when the skin looks shrivelled and the flesh is very soft. Take them out from the oven, cut in two and dig out the flesh with a spoon. Chop the flesh in tiny pieces and put it in a bowl with the egg, parmiggiano, breadcrumbs, chopped basil leaves salt and pepper. Mix the ingredients. If the mixture is too wet, add some more breadcrumbs. You need to be able to make some balls with your hands. Roll the balls into breadcrumbs. Place them on a tray and put on the top of each ball a small cube of butter. Bake for 30 min circa in preheated oven at 180 C.

Notes: -I've used old bread, and have chopped it roughly in order to get the breadcrumbs (duh). Doing so confers the aubergine balls a je ne sais quoi of rough authenticity.
- Cooking the aubergine balls in the oven is an excellent alternative to deep-frying them in the pan. And if you put a dollop of butter on top of them before putting them in the oven, the latter will cause the balls to "deep fry" anyway: at the very least, they'll become nicely crunchy. I personally prefer butter instead of oil in this particular case.
-The aubergine balls are also excellent when prepared in advance and  eaten later at room temperature, instead of piping hot.
-And if, in the spirit of the balls, you fancy a vegetarian dinner/lunch/supper/tea/whatever, you can do like we did: we accompanied the aubergine balls with a fresh homemade tzaziki and grilled zucchinis...




Polpette di melanzana
- 400 g melanzane (2 medio-piccole)
- 1 uovo
- 80 g pangrattato circa + il necessario per l'impanatura
- 60 g parmigiano grattuggiato
- 3 foglie di basilico
- sale e pepe
- 25 g circa burro

Eliminare le parti verdi delle melanzane. Bucherellare la pelle con i rebbi di una forchetta. Disporre le melanzane intere su una teglia rivestita con carta forno. Infornarle a forno caldo a 200 C per 50 minuti circa. Le melanzane sono pronte quando la pelle è avvizzita e un coltello entrerà con estrema facilità nella polpa morbida. Estrarre le melanzane dal forno, tagliarle a metà e quando si saranno un po' raffreddate, scavare la polpa con un cucchiaio. Tagliuzzare le polpa in pezzi piccoli con un coltello e metterla in una ciotola. Aggiungere il pangrattato, il formaggio, l'uovo le foglie di basilico tritate, sale e pepe. Mescolare con un cucchiaio per ottenere un composto facilmente lavorabile, se troppo umido, aggiungere del pangrattato. Formare delle palline con le mani e rotolarle nel pangrattato.  Disporre le polpette su una teglia, su ogni polpetta poggiare un quadratino di burro e infornare a forno caldo a 180 C per 30 minuti circa. Le polpette sono pronte quando le superficie risulta dorata.

Note: - Io ho usato del pane vecchio e l'ho tritato grossolanamente per ottenere il pangrattato, questo conferisce alle polpette un aspetto più rustico.
- Cuocere le polpette al forno è un'ottima alternativa alla frittura in padella, mettendo un dadino di burro in cima a ogni polpetta fa si che durante le cottura in forno l'impanatura "frigga" un po', diventando croccante.Trovo il burro più facile da prozionare che l'olio in questo caso.
- Le polpette sono buonissime fatte in anticipo e mangiate a temperatura ambiente.
-  Noi le abbiamo accompagnate con un po' di salsa tzaziki e delle zucchine grigliate...per una cenetta vegetariana!

Torretta di Crêpes di Primavera - Spring Time Crêpes Tower

There are moments in life when plenty is not enough. When you have everything you can possibly want and imagine, but when you feel you need more of everything. Of course, for some people that's a permanent state of being and is called greed. For Divine Cherry and Celestial Dragon, however, things are a bit different. For because their lives never really began, and can thus never end, their moments of grief are many. And when one such Moment appears (round the corner of the back door, usually, greeting the merry company with a sonorous "coo-coo"), the hunger required to satisfy it is boundless.
And so it was that one day, Celestial Dragon was visited by one such Moment. It had orange skin and a green beard. It's hair was blue and its nails red. It was a gorgeous Moment, full of sheen and shine. But, as it is with all Moments, it left Celestial Dragon wanting for more than that. And so Celestial Dragon got up from his Chair of Cumulus and went to Divine Cherry. The latter was in the garden, playing frisbee with Small Perfect Cloud. Or rather, Divine Cherry was throwing the yellow disk at Small Perfect Cloud who, still not understanding the rules of the game, thought that it was supposed lick it in the air while performing a triple backward somersault. It was an amusing sight, especially the tine tongue that never quite made it to the rim of the frisbee. Be that as it may, Celestial Dragon went up to Divine Cherry and told her what had happened. Immediately, the loving Divine Cherry, seeing food in everything, hatched a cunning plan. She namely took the frisbee as her inspiration and made crêpes. And because Celestial Dragon had had a Moment, she made a mountain of crêpes. As an endless line of crêpes is, I'm sure you'll agree, rather inconvenient for serving it on a plate, Divine Cherry stapled them up one on top of the other. And in order to bind them so that they wouldn't fall and topple over, she filled the spaces between each crêpe with a succulent concoction she had devised especially for the occasion.
And it came to be that Celestial Dragon was presented with a Spring Time Crêpes Tower – now available in your local pantheon: get it while the stock lasts.

Prepare the crêpes following the recipe of Giuseppina, which I report here with no changes:
Crêpes
-150 g plain flour
- 2 medium eggs
- 350 ml milk
- 50 ml water
- 1/2 teaspoon salt
- 30 g ghee
Beat the eggs and the salt with an electric beater, add the flour and liquids in alternation and continue to beat the mixture. Let it stand for half an hour. Heat in a nonstick skillet a bit of ghee, pour a ladleful of batter, turn the pan to spread the mixture well so as to obtain a thin crêpe. Cook on one side, lift with a wooden spatula and cook the other side. Repeat the process until all the batter is used.

Filling:
- Half a leek
- 100 g of mangetout
- 100 g of peas
- 100 g of green beans
- 200 g cream cheese
- Extra virgin olive oil
- Salt and pepper
Wash and cut the ends of the green beans and the mangetout. Cut into 2-3 cm long pieces and steam with the peas for 7-8 minutes, they bust must be slightly crunchy. Besides, in the meantime, cut the leek into thin rings and cook them it in a pan with a little olive oil until soft. When the other vegetables are cooked, add them to the leeks and let them cook in the pan a few minutes in the pan, season with salt. Transfer the vegetables into a bowl and mix them with the cream cheese. If too dense, add a drizzle of olive oil and a little of milk.

Pesto – personal quick version
- A bunch of basil
- 15-20 g of pistachios
- 15-20 g almonds
- Extra virgin olive oil
- 2 tablespoons grated Parmiggiano
In a food processor chop the nuts. Add the basil with a generous round of olive oil and pulse. Mix with the grated Parmiggiano.

Mounting
Lay a crêpe on a baking sheet, spread with the filling and pour in drops 2-3 teaspoons of pesto sauce, cover with another crêpe and repeat the process until all filling is finished (keep some pesto). Finish with a crêpe. Sprinkle with a little of grated parmiggiano. Put everything in a hot oven (180C) for 10-15 minutes, just long enough to heat the whole thing and let the flavors combine. Take it from the oven and pour the last 2 to 3 teaspoons of pesto on the surface.

Ricetta in Italiano:

Preparare le crêpes seguendo la ricetta di Giuseppina, che qui riporto senza variazioni:
Crêpes
-150 g farina
- 2 uova medie
- 350 ml latte
- 50 ml acqua
- 1/2 cucchiaino sale
- 30 g burro chiarificato
Sbattere le uova e il sale con le fruste, aggiungere la farina e il liquidi alternandoli e continuando a sbattere. Lasciar riposare il composto per mezzora. Scaldare in una padellina antiaderente un po' di burro, versare un mestolino di pastella, girare la padella in modo da spandere il composto per bene e per ottenere una crepe sottile. Cuocere da un lato, sollevare con una paletta di legno e cuocere dall'altro lato. Ripetere il procedimento fino ad esuarire tutta la pastella.

Ripieno:

- mezzo porro
- 100 g circa di taccole
- 100 g circa di piselli
- 100 g circa di fagiolini
- 200 g formaggio cremoso
-  olio evo
- sale e pepe
Lavare e tagliare le estremita' di fagiolini e taccole. Tagliarli a pezzetti lunghi 2-3 cm e cuocerli a vapore con i piselli per 5 minuti, devono rimanere sodi e leggermente croccanti. A parte, nel frattempo, tagliare a rondelle sottili il porro e farlo apassire in padella con un filo d'olio. Quandole altre verdure sono pronte, aggiungerle al porro e farle insaporire qualche minuto in padella, salare. Trasferire in una ciotola le verdure e mescolarle al formaggio cremoso, in caso fosse troppo denso aggiungere un filo d'olio a crudo e un po' di latte.

Pesto salva-dispensa
- un mazzetto di basilico
- 15-20 g di pistacchi
- 15-20 g mandorle
- olio evo
- 2 cucchiai di parmiggiano grattato
In un food processor tritare la frutta secca. Aggiungere il basilico con un generoso giro di olio di oliva. Mescolare con il parmigiano grattato.

Montaggio
Adagiare su una teglia una crêpe, spalmare il ripieno e versare a goccie 2-3 cucchiaini di pesto, coprire con un'altra crêpe e ripetere il procedimento fino ad esaurimento del ripieno (conservare un po' di pesto). Terminare con una crêpe. Spolverare con un po' di formaggio grattuggiato. Passare in forno caldo (180C per 10-15 minuti), giusto il tempo di scaldare il tutto e far unire i sapori. Tirare fuori dal forno e versare gli ultimi 2- 3 cucchiani di pesto sulla superficie dell'ultima crêpe.

Questa ricetta partecipa all'MTChallenge di Marzo!

Tagliatelle Di Un Sabato di Sole – Tagliatelle of a Sunny Saturday

A violent storm was raging outside: leaves and plastic bags were dancing a furious albeit involuntary polka with each other, toupees and wigs were having a great day off, trees were bungee-jumping, and even Small Perfect Cloud has allegedly been sighted drifting confusedly in the  bellowing sky, meowing itself hoarse. It was a storm to remember. It was one of those storms people will later tell their children stories about. It was a storm as they come only once every 2&3/4 years, in dutiful compliance with the Wuthering Heights Accord of 1847 (§24b). It was a magnificent storm.
But Celestial Dragon had one of those days. He was insufferable, and he suffered everything else even less. There was no reasoning with him. No bath, no tea, no game, no candy, no caress could pacify him. He wandered restlessly about the palace, breathing fire and anger at everything that moved. Even Pazuzu, the fearsome Sky Guardian, covered in cowardly fear before his enraged master. Yet it was a magnificent rage.
Unfortunately, Divine Cherry did not think so. In fact, for her, there was nothing magnificent about it at all. It was actually rather irritating: after all, she was tired of running around the palace with a magical bucket of infinite water in order to quench all the fires Celestial Dragon was leaving in his wake. So she decided to take things into her own hands. Enough was enough. She had really liked those curtains, and the thought of seeing another painting go up in smoke was unbearable.
And so it was that Divine Cherry invented the "Tagliatelle of a Sunny Saturday" (named after the day of week they were invented in). The reason the world has come to know them by that name is that when they were ready, not only was Celestial Dragon appeased, but the ferocious storm that had been devastating the land calmed down as well: there was no resisting the loveliness of those home made tagliatelle.
And in case you should ever need to mitigate and fiery dragon, here's the magic recipe that will have him singing like Bobby McFerrin.


Wholemeal Tagliatelle of a Sunny Saturday  (for two quite hungry mouths)


-2 eggs
-150g of white flour
-50g of wholemeal flour


In a large bowl, pour in the flour and place the eggs in the middle of it. With a fork, work the flour and the eggs starting from the center. When all the flour has been absorbed, transfer the dough on a working table and knead it until it becomes elastic. Wrap it in cling film and let it rest for 20 minutes. Abundantly flour a pastry board and stretch the dough with a rolling pin. The dough is to be rolled and flattened. Keep your hands in the position shown in the photo below, making sure not to put too much pressure on the rolling pin.


Roll out the dough as thinly as possible. Flour the pastry board and the rolling pin repeatedly. Turn the dough on the rolling pin and roll it off to make sure it does not stick to the pastry. Let it air dry for about ten minutes.








Roll out the dough so as to form a long sausage. Slice it in 7-8mm wide slices. Unroll the noodles on a clean cloth and let them dry in piles.

Tagliatelle are ready!

For the sauce of a sunny saturday
-1 sweet potato
-1 zucchini
-a handful of hazelnuts
-50g of speck
-half an onion
-a piece of butter
-olive oil (extra virgin, what else?)
-half a glass of milk
-salt & pepper


Sauté the chopped onion in a large frying pan with the butter and a dribble of olive oil. Meanwhile, make a julienne of zucchini and potatoes. Add the hazelnuts to the onions and roast them a little. Add the strips of vegetables, salt and add a little milk from time to time to maintain moisture. Add the bacon and cook. Cook the noodles in salted water for a couple of minutes. The fresh noodles will cook very quickly, so be careful not to over cook them. They have to be al dente! Serve immediately with a generous grinding of pepper (and some grated parmesan according to taste).


Tagliatelle un po' integrali tirate a mano: Dosi per due affamati


- 2 uova
- 150g farina bianca
- 50g farina integrale


In una ciotola capiente versare la farina e al centro le uova, con una forchetta incorporare la farina alle uova partendo dal centro. Quando tutta la farina è stata assorbita, trasferire l'impasto sulla spianatoia e lavoralo finchè diventa elastico. Avvolgerlo nella pellicola e lasciarlo riposare per 20 minuti. Infarinare abbondantemente le spianatoia e stirare la pasta con il mattarello. La pasta va tirata e non schiacciata, tenere le mani come nella foto, senza spingere in basso.







Tirare la pasta il più sottile possibile. Infarinando ripetutamente il mattarello e la spianatoia. Girare le pasta arrotolandola sul mattarello, per assicurarsi che non si appiccichi sulla spianatoia. Lasciarla asciugare all'aria per una decina di minuti.

Arrotolare la pasta in modo da formare un lungo salsicciotto. Tagliare a fettine larghe 7-8mm. Srotolare le tagliatelle su un canovaccio pulito e lasciare seccare in mucchietti.

Le tagliatelle sono pronte!

Condimento di un sabato di sole:
- Una patata dolce (o un pezzo di zucca)
- una zucchina
- una manciata di nocciole
- 50 g di speck
- mezza cipolla
- un pezzetto di burro e olio evo
- mezzo bicchiere di latte
- sale e pepe


Far appassire la cipolla tritata in una padella capiente, con una noce di burro e un giro d'olio d'oliva. Nel mentre fare una julienne di patate e zucchine. Aggiungere le nocciole alle cipolle e farle abbrustolire un po'. Aggiungere le striscioline di verdure, salare e far appassire aggiungendo un po' di latte di quando in quando per mantenere l'umidità. Aggiungere lo speck e portare a cottura. Cuocere le tagliatelle in abbondante acqua salata per un paio di minuti. Le tagliatelle fresche cuociono molto rapidamente, attenzione a non superare la cottura! Servire subito con un'abbondante macinata di pepe (e parmigiano a piacimento).



PS: Queste ricetta partecipa all' MT Challenge di Gennaio, e l'idea delle tagliatelle e' stata proposta da Ale!


Enjoy,
And Spread the Mess