GLUTEN-FREE ITALIAN MEATBALLS
POLPETTE GLUTEN FREE


Jovina Cooks Italian

Ingredients
1/2 pound lean ground beef
1/2 pound ground pork
1 medium onion, minced
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon dried basil leaves
1 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 dash red (hot) pepper sauce, as desired, to taste
1½ tablespoons gluten-free sweet and sour sauce
1/3 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup gluten-free bread crumbs

Method
Heat the oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine ground meat, salt, onion, garlic, onion powder, basil, thyme, oregano, red pepper flakes, hot pepper sauce and Worcestershire sauce and mix well.
Add the ricotta, Parmesan cheese and crushed Rice Chex. Mix until evenly blended, then form into 1½-inch meatballs and place on a baking sheet.
Bake until no longer pink in the center, 20 to 25 minutes. Add them to your favorite pasta sauce.
......
Ingredienti
230 g di carne magra macinata
230 g di carne di maiale macinata
1 cipolla media tritata
2 spicchi d'aglio, tritati
7 g di sale marino
7 g di cipolla in polvere
3 foglie di basilico essiccato
15 g di timo secco
10 g di origano secco
7 g peperoncino rosso tritato 
1 pizzico di salsa al peperoncino piccante.
125 ml di salsa agrodolce senza glutine
130 g di Ricotta
110 g di parmigiano grattugiato
110 g di pan grattato

Procedimento
Scaldare il forno a 200 ° C.
In una terrina, unire carne macinata, sale, cipolla, aglio, cipolla in polvere, basilico, timo, origano, peperoncino, salsa di peperoncino e la salsa agrodolce e mescolare bene.
Aggiungere la ricotta, parmigiano e il pan grattato. Mescolare fino ad ottenere un composto ben omogeneo, poi formare in polpette 1½ pollici e posizionare in una pentola.
Cuocere la carne fino a quando non è più rosa al centro, 20 a 25 minuti. Aggiungi al tuo sugo preferito.



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I love the large portobello mushroom caps because basically you can stuff them with almost anything you want resulting in a beautiful meal that you created in no time. You don’t need a bunch of ingredients to make them and you feel totally satisfied after you’ve eaten them.

We often eat these as a main course during the week along with a nice big salad but if you want to make them as a delicious side dish next to grilled chops or a steak, I’m here to tell you they go perfectly together!



Ingredients:

• large portobello mushroom caps, gills removed
• cherry tomatoes, halved
• shredded or fresh mozzarella ( although I’ve tried both I prefer the dryer shredded version for this because of the moisture factor seeping out)
• fresh basil
• olive oil

Instructions:

1 Heat oven to 400 degrees.
2 Line a baking sheet with foil for easy clean up.
3 Brush the caps and rims with olive oil on each mushroom.
4 Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
5 Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.


www.prouditaliancook.com

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Carnevale, also known as carnival or mardi gras, is celebrated in Italy and many places around the world 40 days before Easter, a final party before Ash Wednesday and Lent. Carnevale is one of Italy's biggest winter festivalsand events often last for two to three weeks before the actual carnival day. Many Italian towns celebrate carnevale the weekend before the actual carnival date, which is on Shrove Tuesday.


Because the date of Easter changes yearly, so does the date for carnival festivals which can be anywhere from February 3 - March 9           2015 - Carnevale date - February 17


goitaly.about.com

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Lego Pompeii was painstakingly recreated from more than 190,000 individual blocks across 470 hours for Sydney University’s Nicholson Museum – it’s the largest model of the ancient city ever constructed out of Lego blocks. There is a mix of ancient and modern elements within the model’s narrative; displaying Pompeii as it was at the moment of destruction by the volcano Vesuvius in 79AD, as it was when rediscovered in the 1700s, and as it is today.

The historical model is the exhibition centrepiece in an archaeological museum where, until recently, displays of Lego would have been unthinkable.

The Nicholson Museum, with collections of artefacts from the Mediterranean region, Egypt and the Middle East, is a place where visitors can expect to see Greek vases, Egyptian sculpture and ceramic sherds from Jericho.

Yet since 2012, the museum has commissioned professional Lego builder Ryan “The Brickman” McNaught to recreate three ancient sites made from Lego. Together these models represent an interesting experiment; attracting a new audience to the museum space and demonstrating the importance of fun in a museum context.

The Conversation

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