Handwerk & Garten

Dear Friends

unaware of the event, I well accepted the invitation for Handwerkmesse at the Messestadt in Riem. Reasons for the visit? Many or none. But principally Curiosity in my case. Let me say that it was largely repaid by Garten-München living in parallel. Bonsai and flowers armoniously mixed in various proposals, providing many surprising and relaxing moments (see the images). My congratulations to the organizers.  

Salutations

Giancarlo

Samurai in Munich

Dear Friends

first of all let me complimentate the organizers for the high quality of Samurai and their policy to allow the public to take images (see below). Without this, this post would be not possible.To completly define a Samurai is not possible, all the definitions are partial, but have the merit to focalize one or more aspects of them. My definition is bearers of Japanese messages. Sometime explicit as those of worriors or politicians. Sometimes less evident as those of cultural and religious mediators. In any case don't miss Samurai and let you pervade by their messages. 

Salutations

Giancarlo

Saint Jacques - M.Polo recipe

Dear Friends

the preparation of the Saint Jacques or Scallops nuts is one of the easiest and fastest M.Polo recipe.Let an empty pan well heat up. Collect nuts, Cherry_tomatoes, garlich and Pine nuts in a quantity sufficient for the participants. Pepper the nuts joudiciously or generously according to your preference. Add in the pan a small quantity of olive oil and the garlich. When the garlic smell, pose the nuts in the pan on one of their sides and let them cook for three minuts (see the images). Cut the cherry tomatoes and put them in the dishes. Turn the nuts on their opposed side and let them cook for other three minuts. Add the cooked nuts in the dishes and add the pine nuts. Over!

Enjoi your nuts.

Giancarlo

Crab Claws - M.Polo receipt

Dear Friends

the reason for which by the fishmonger it is possible to find many, cheap Crab claws is to me unknown. One kg. is largely sufficient for a person meal. Normally, they are already coocked and ready to be eaten. In which way ? I think that better is as they are. Necessary are only a wooden background, a kitchen hammer, a thin fork and an empty dish. Hit with the necessary force to breack a claw, but not so strong to crush the meat inside. Flavour with black bread and chutney, or a sauce you like, after a eaten claw and before the next. Red or white wine according to your desire. 

Enjoy your crab claws

Giancarlo

 

Venus - Moon & Jupiter

Dear Friends

as announced, now Venus and Jupiter are after their Astral Conjunction (see the images) and close to the Moon. After days of bad weather on Munich, I can only now show you some images. Weather permitting Venus and Jupiter are visible looking to South at about 6 - 7 a.m. Note that, it was on the basis of such kind of cosmic events that in the past and also today shamans and fortune tellers predict the future. Comments are welcomed. 

Salutations

Giancarlo

Solen Marginatus - M.Polo receipt

Dear Friends
Solen marginatus (ital. Cannolicchi) are commonly sold in supermarket in 1 Kg packs and rather easy to cook (see the images):
a) put the Solens in salt water for at least four hours for allowing them to expel in the water the sand present in their digestive system;
b) estract the first Solen avoiding to move the water, gently open its bivalve shell without breaking it, lift the Solen foot, estract the dark digestive system under the foot, detach the foot and the head from the shell and place it in a bowl;
c) repeat the operation c) for each Solen;
d) wash accuratly each Solen under cold water for removing possible residual sand;
e) in a cooking pan put olive oil, garlich, pine nuts and let it cook until the garlich smells; 
f) add the Solens, season with raisins and pepper and let cook 4-5 minuts turning the Solens;
g) pour the Solens in a bowl and enjoy your Solens.
Comments from your sides are welcomed.

Salutations
Giancarlo
P.S.: if you still remark residual sand in eating, wash more carefully the Solens next time.