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cake of bread with zucchini and tomatoes (Raravis)

Here I am, after nearly a month. .... but with a fantastic recipe !!!!!!!!!!!
I took Forum de Italian cuisine and precisely is a recipe raravis .

Really good !!!!!

I used the bread "tasteless", that I had at home and have reduced the doses a little because I used a mold of 22 cm.

doses that I write here I've used:
slices of bread, 3 eggs, 150 ml of fresh cream, 350 grams of zucchini, a few red tomatoes (I did not have children), 170 grams of soft pecorino sardo (instead of the smoked cheese), olive oil, breadcrumbs, two handfuls of parmesan, a blend of spices (thyme, basil and oregano), salt.
Whisk the eggs quickly with cream and a pinch of salt. Quickly dip the bread slices and arrange on a baking pan lined with parchment paper before. Then put in oven to dry for 4-5 minutes at 200 degrees.

Cook zucchini with a little oil, salt and basil for about ten minutes leaving them crispy. Let cool and add to eggs with the cream. As specified in the original recipe, if it is just the egg mixture and cream because the bread has absorbed too much, add another bit of cream, about 50 ml. Complete with cheese, diced, Parmesan and a pinch of salt.

Pour this mixture into the cake tin and level the purchases, with slices of tomato cut not too thin, putting them only along the border by a circle, leaving the center free. End
sprinkling chopped herbs and bread crumbs.
Bake at 200 degrees for half an hour.
exceptional Ional: to be eaten warm and, even better, cool.

Pinguecula Disapeared

Brownies with nuts and rum fritters

I have always heard of these sweets, but I had never tasted. Today, thanks to a little dark chocolate to be disposed of, among many other recipes, this just happened to me, and I decided to try it.
The recipe I took from the Golden Book of Chocolate.
Ingredients: 150 gr of white flour, 100 grams of chopped nuts (the original recipe calls for walnuts) 1 teaspoon baking powder, 150 grams of dark chocolate, 180 grams of butter, 250 grams of sugar (the recipe foresaw 300 ...) 1 / 2 vial of rum aroma (In the book was marked 1 teaspoon vanilla extract), 3 eggs, salt.
Preheat oven to 180 degrees. Sift flour, baking powder and a pinch of salt in a bowl. Melt the butter slowly in a water bath and stir the chocolate, then allow to cool slightly

. Add the sugar and flavor and then, one by one, the eggs. Finally, combine the dry ingredients and chopped hazelnuts, without stirring too.

Pour the mixture into a baking tray lined with baking paper (the book tells of size 20x20, 22x24 mine was) and cook for about 30 minutes.

Let cool at least an hour before cutting and, if desired, sprinkle with powdered sugar.

I liked very much, remains a top crust and coccante de ntro, as we see, still very humid.

The flavor is excellent, although I changed some things from the original, the taste of rum I think it's fine.