AREUM'S GIMBAP – KOREAN ROLL

By  Ari

Prep time : 1 hour and half for 5 people each Roll

INGREDIENT

*Dried seaweed -5 sheets (able to buy in Asian Market)
*500mg cooked sushi rice
-wash rice 2-3 times with cold water (let the rice soak in water for 30 mins. This makes rice taste better. If you don't have time, skip! )
-pour 1.5 times more water than rice.
-From this on, do cover the lid!!
-Boil on high heat until it bubbles over
-simmer (10 mins) then turn it off and wait (5 mins) with the lid covered)
*4 spoons sesame oil

TRADITIONAL FILLINGS

*1 carrot, julienned
*2 - 3 eggs
*cucumber, cut into long strip (remove moisture with kitchen towel)
*crab stick , cut into strips
*ham
*pickled radish(optional : able to get in Asian Marget)

ALTERNATE POPULAR FILLING SUGGESTIONS

*cheese (My favorite!!Yum!!)
*tuna with mayonnaise (remove all oil)
*abocado
*beef
*smoked salmon

Directions:  When rice is almost cooled, mix with sesame oil and salt ( If you don't have sesame oil, you can skip). Stir fry carrots briefly and cool.Whisk eggs and add a dash of salt and fry into flat omelet and cut cooked egg into long strip. Using a bamboo sushi roller and lay dried seaweed shiny side down. Spread about 1/2 cup of rice onto 2/3 of the seaweed. Lay all ingredients 1/3 down on the rice and roll it (pressing down to make the fillings stay in). As you continue to roll, spread a tiny dab of water along the top to hold the roll together. Cut each roll into 7-9 pieces and enjoy!

It's quite long expression without pix but once you are ready with all ingredients, next step is easy peasy! I have no doubt you will like it.

PAPPA AL POMODORO - QUICK RECIPE

By Desideria

Ricetta toscana a cui sono molto affezionata in quanto mi ricorda la mia infanzia.

La pappa al pomodoro è una ricetta molto semplice e composta da pochi ingredienti, inventata dai contadini per sfruttare il pane raffermo.

Anche se molto semplice è sempre un grande successo.

Ingredienti:1 confezioni di passata al pomodoro da 1 litro, 1 spicchio di aglio,1 cipolla di medie dimensioni, 1/2 litro di brodo vegetale, 4 cucchiai di olio extravergine d'oliva, sale e pepe qb, 400 gr di pane raffermo (meglio se di tipo toscano), 10 foglie di basilico-

Preparazione: Scaldare a fuoco dolce 3 cucchiai d’olio e lasciare imbiondire lo spicchio d’aglio, poi eliminarlo e aggiungere la cipolla. Bagnare con poco brodo caldo e farla stufare finché non è tenera.

Unire la passata di pomodoro e alzare la fiamma. Cuocere per qualche minuto in modo che il sugo si concentri leggermente.

Salare e pepare.

Tagliare il pane raffermo a cubetti e unirlo insieme al basilico tagliato grossolanamente.

Proseguire la cottura unendo il brodo caldo, mescolando spesso per circa trenta minuti finche la zuppa non diventa consistente ma ancora morbida.

A fine cottura, togliere dal fuoco e aggiungere un filo di olio e ancora del basilico fresco.

Consiglio: usare il mestolo di legno

Segreto: il segreto è il basilico: sceglierlo molto fresco se possibile, e abbondare.

Pappa al pomodoro quick recipe

Tuscan recipe for which I am very fond of because it reminds me of my childhood.

The tomato soup recipe is a very simple and consists of few ingredients, invented by farmers to use the stale bread.

Although very simple, it is always a big success.

Ingredients: 1 l of tomato passata, 1 clove of garlic, 1 medium sized onion, 1/2 liter of vegetable stock, 4 tablespoons of extra virgin olive oil, salt and pepper to taste, 400 grams of stale bread (preferably Tuscan style), 10 basil leaves.

Directions:Heat over low heat 3 tablespoons of olive oil and allow to brown the garlic clove, then remove it and add the onion. Sprinkle with a little broth and let it simmer until it is tender.

Add the tomato passata and raise the heat. Cook for a few minutes so that the sauce gets slightly concentrated. Season with salt and pepper.

Cut the bread into cubes and add it along with the roughly chopped basil. Continue cooking, adding the hot broth, stir frequently for about thirty minutes until the soup becomes firm but still soft.

When cooked, remove from heat and add a drizzle of olive oil and other fresh basil leaves.

Tip: use a wooden spoon

Secret: The secret is basil: choose very fresh basil if possible, and a lot of it.