Things You Can Do To Cliff Keen Headgear

wood salad with bacon, Cinta Senese


Introducing a simple and easy recipe that takes full advantage of the Freshly minced raw material quality and very little of the chef's hand .... which is very convenient at times;)
Unfortunately, the egg ( what you see yellow-orange) is a fungus when it is very rare and has astronomical prices.
For the salad, take the stems and slice mushrooms and egg thin thin, toss with good olive oil, lemon, salt and pepper.
Now take the head of uovuli tagliteli and thin, and dress them in another bowl as described above
Now is the time the heads of porcinetti.
Serve by placing the stems at the base and then, on the one hand you have neatly ova and other wild mushrooms.
A dash of olive oil and decorated with a sprig of rosemary and a slice of bacon!
Buen Provecho!

Paty Manterola En Vikiny

BATDURA THE SANTA SOFIA

Q his year on the first day of school, Tuesday, September 14th, we witnessed a very interesting event organized by the State Comprehensive Santa Sofia: "The Batdura" wheat as it was done once.
U na beautiful evocation of the past, for those who lived them, for those who have heard of it and also for the children so that they know their roots.

Get Title For Homemade Buggy Texas

Spaghetti sauce with shrimp bisque of their shells and tails cooked in oil



For the first time I am fully satisfied with the recipe and photos at the same time .... Yay ;)... cciamo from that a bit 'of progress!! However
so I found a recipe very balanced, pasta and succulent tails divine!!
The preparation of the bisque can steal a little 'more time than usual but nothing that ...
These are the heads and shells of prawns pan-fried with garlic, herbs, pepper and a dash of tomato.
is pressed to make good come out of all the good moods of the bowels, then sprinkle with delicate vegetable broth.
Simmer for 20 minutes then mix everything well, put on fire the past 5 minutes and filtered well well everything.
The sauce is done resting and will get the bisque;)
prawns instead I put them to soak in olive oil and then 5 hours I transferred a part in an oven dish in the oven at 120 degrees for 10 minutes covered with oil.
The other pieces and do it with oil (the dell'ammollo), garlic, basil and a drop of the prepared tomato sauce, all scalding moments :)...( not loaded with sauteed ... all cold)


Drain the pasta in the sauce, add a little 'cooking water, a little' oil and a good dollop of bisque and stir well to your taste ... as imppiattate serving as a part of the dough, the other queues drained from hot but not too much;)
Buen Provecho muchachos!!

What Stomach Virses Are Going Around

Spaghettoni Benedetto Cavalieri with cuttlefish and mushrooms to black



A-Mari Monti is reliable, scenic and balanced flavor.
Pasta Cavaleri Benedict has always been very popular at home, and the incredible features a porosity and texture after cooking difficult to find.


The execution is very simple and requires very little time. You clean the cuttlefish
taking care to extract the ink sac intact and cut a rather large hit.
In a fund of good olive oil and garlic is browning the cuttlefish (a little, otherwise they become tough and stringy), then add the soaked dried mushrooms and bathes everything with the soaking water.
Drain the pasta, with two tablespoons of cooking water and a drop of oil you start creaming adding lots of black ... Serve as desired and enjoy!!

Idea Inscriptions For Memorial Plaque

Tortelloni with robiola Roccaverano and macaroons Sassello-trip from Savona in soft and low langa

Here it is interesting that this recipe was born thanks to connubbio land products Savona, Liguria last strip of territory before landing in Langa Cuneo.
Before talking about the recipe I wanted to show some photos from the trip in this fantastic and exciting culinary territory.
Our basic tactic was a beachfront house in the town of Savona.
View from the terrace:



Obviously the first to visit a local Ligurian and sample the many goodies (a task which requires great effort) we enjoyed the wonderful Ligurian Sea in Gion in September, when the tide of people not enrolled in summer than the beaches of the east and you can be at peace.
Island Bergeggi:





Spiaggetta the Saracens:





And Creuza de ma to access:




Then the jewel of Noli, an ancient maritime republic:



Now a local festival in the hinterland:



Finally Genoa the Superb, which, given the incredible wealth of countless buildings, will enter only the sign of one of the ways through which a great poet have become heritage of Italy:



Now we begin to lovers of cooking.
Popular Slices: pasta with chickpea flour and water fried;



The cake, it is clear .. nice greasy breakfast without monopolizing of Liguria (this comes from the best bakery in Savona on .... of our native guide ;)....)


Then follow the Pansotti nuts:


Wild Boar stew (this is worthy of note on this subject with many exclamation points !!!!!)




and Cima Liguria, meat pockets stuffed with herbs, pine nuts , egg, parmesan etc, etc, and served in slices:



Now we come to the fabulous products of the city of Redwing.




Cheese:



!!!!!! The Amaretti !!!!!!:






Mushrooms (FAVOLOSI! !!!!!):




Garlic oil:




While the Langhe surprises us every time with its superfine cheese: The famous
robiola Roccaverano:

Makers

and season


Then a gorgonzola goat:



Here, however, a compact and fresh goat Cow-shaped unusual




And finally, the delicate mustard Voghera




But back to the recipe. It extends a hand
normal pastry half wheat flour, bran ... with half the eggs you regulator, a matter of taste;)
The filling is just the robiola Roccaverano accompanied with fresh dell'amaretto of Redwing and a drop olive oil and half a teaspoon of honey.
You mix the vegetables with butter and sage if you're lucky and finished the dish with black truffles, which unfortunately we could not find.
I hope not to have bored and Bon Appetit !!!!!! ;)

Indian Big Brest Grils

THE POTATO

V ideoracconto of an afternoon spent in the company of friends engaged in the collection of potatoes.
And then ... cooking the same pitch later in the oven with butter and seasonings!
U n thanks to the participants: Franco, Bram, Gina, Gigi, Helen Gist, Moreno, Alberto ... Carlotta and "engaged" in sampling the final!