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!!