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Trofie Pesto (delusions of a lunch break mid-summer)

Background: fresh basil in the fridge, bad day at work, want to relax and have a lunch available.

Facts: I invented trofie pesto!

Serves 4
For trofie:
- 320 grams of flour 00
-
150 grams of warm water - 2 teaspoons of salt
For the pesto:
- 4 handfuls of basil leaves Ligure
- Pine Ridge
1 tablespoon - 1 clove of garlic Vessalico
-
a pinch of salt - 3 tablespoons of pecorino romano
- 50 ml of extra virgin olive oil of olives
- 2 ice cubes to complete
:
- 1 potato
- beans according to your taste

Preparation
For trofie: Mix all the ingredients for a long time until dough is smooth, rather firm and elastic, wrap in plastic wrap and let stand for 30 minutes. Obtain cylinders of dough 1 cm in diameter and cut them into pieces of 1-1.5 cm. Fold up the pieces by crushing, starting with the palm and pulling to Slide your hand over Tocchetto coiled and ending with the fingers, then switch on the side of pushing Tocchetto which is twisted so as to twist it too. It 's harder to write than done I swear. Continue this for all the pieces ... ... you will get more or less what you see in the picture, maybe even better.
For the pesto: Place the basil in a blender, a pinch of salt and 2 ice cubes, blend, add the oil and continue blending, add the garlic, pine nuts and other oil and blend well. Add more oil until the consistency is pretty smooth and fine. Put in a pot, stir in the cheese, cover with a thin layer of oil and keep refrigerated.

Peel and cut potatoes into cubes, chopped green beans. Bring to boiling salted water, toss the potatoes first, after 2 minutes the beans and after 2 trofie. Cook, drain, arrange on plates and drizzle with pesto.

Match: Vermentino, Piga, Cinque Terre, Lumassina, Sauvignon (all non-barricaded)

What Is The Webkinz Seaside Sarong

La Paella Timbale informe del Porco

more you have, and so forth ...

Ingredients for 6:
- 3 chicken thighs
- 3 rabbit thighs
- 1 pound of chorizo \u200b\u200b
- 36 mussels
- 6
scampi - shrimp
18 - 5 ounces of cuttlefish or squid
- 3 slices of monkfish
- 2
peppers - 3 red tomatoes
-
1 onion - 1 cup of shelled beans
- 12 snow peas (beans Piattoni )
- 2 cloves garlic
- Saffron (1 sachet + pistils or 2 packets)
- 2 liters vegetable stock
- 500 grams of rice bomb
- Ages

oil Preparation: prepared oil flavored with onion : Slice the onion, place in a steel pan, and cover with oil, put in the oven at 100 degrees for 75 minutes, filtered and stored in a bottle (the one that you will make will keep for about 3-4 months and can use it as a base for almost all the rice).
Bone the chicken and rabbit and cut into pieces about 2 cm wide, cut the chorizo \u200b\u200bslices. Clean all fish. Remove the shell and the filet of the intestine and tail of the shrimp scampi, throw the head of the shrimp tails and cut in half. Cut the cuttlefish (or squid) and the monkfish into small pieces. Have the students open the mussels in the pot, remove one of the two halves and set aside the water that flows from it. Clean the vegetables. Chopped peppers, snow peas and cut the cubes of tomatoes, which you previously removed skin and seeds. Blanch the broad beans (frozen ones are fine) in salted water for 2 minutes, drain and cool them in ice water and then peel and keep aside.
Make a vegetable broth in the usual way.
Now that everything is ready, about 60 minutes before you want to serve you started!

Put Heat a paella of iron from 35-40 cm in diameter, heat it well, cover the bottom with oil and onion and heat. Put the meat in the paella and two cloves of garlic and brown them very carefully over high heat, add the chopped squid and saute briefly, remove the garlic and blend with a splash of white wine.
When the wine is dry, add the snow peas and peppers and continue to cook, move around the edge of the paella and the center put the tomatoes, salt all so slightly and cook for 5 minutes. Cover everything with the boiling broth and cook for about 20 minutes. Add the monkfish, shrimp, beans and water to cook the mussels. Add water to obtain a layer about 5 cm high total to arrive more or less at 3-4 cm from the edge of the paella, you boil again and taste for salt, which should be slightly more savory.
At this point you have to put the rice, this is the dilemma, the secret, the touch that is acquired only through experience (I do not have one!). The amount I have indicated in the ingredients are quite correct, but then depends on the flame, the width of the paella, the rice ...
In principle, put the rice in boiling broth along the diameter of paella (diameter perimeter, you have to do a line!), This line of rice must be higher than the stock of about 2 cm. Once this is done add the saffron, stir and adjust the burner flame for a nice lively. To see some pictures on how to assess the amount of rice look http://www.lapaella.net/paella-valenciana/receta-paella-valenciana4.aspx
From this point, the paella is no longer mixed.
Do go on high heat for about 6-7 minutes. Arrange over the paella's shrimp and mussels in the half decoratively.
Now you have to adjust the flame ... experience, touch, etc etc ... ... higher if there is still very liquid, very low if it is already quite dry. Gradually add hot in total since the rice will take 13-15 minutes. Turn off and serve! Wanting

there is an alternative that will give you the advantage of getting a crust on the paella (the ideal would be to obtain the gas in the crust, but you will find that it is not too simple). After the 6-7 minutes he moved all-in convection oven at 200 ° grill on, you get 4 minutes, then add the prawns and mussels (you can taste the cooking of rice) and grill off to refuel more at 200 ° until cooked.

Japanese Whitening Oprah

imbufaliti

Simple recipe fusion welcome diners from the CDP (I'm thinking of founding a party, the House of Pork, then maybe we come to the elections as a list of the owl house freedoms ...). As you know, pork does not throw anything away.

Because I had spinach at home, a number of buffalo mozzarella, pine nuts, milk, butter, flour and nutmeg flowers Thiruvanthapuram (small village in India, known for outbreaks of intestinal flu). I decided to create the formless shapeless.

Here is the recipe: boil the spinach for five minutes, pour ice water (so they remain crisp and green) and squeeze as much as possible. Toast the pine nuts and saute onion. Prepare the white sauce with nutmeg flower (although it is not flower that's okay, I think), add spinach and stir vigorously. Pour the plaster mold resulting in a tray and then turn it into a pan. Place pudding in the middle of the buffalo mozzarella (small), so that does not slip cover it in baking, sprinkled with breadcrumbs and cheese, spepazzate to handcuff and bake at 200 degrees for 20 minutes.

The shapeless pudding is served with a pomegranate grignolino amber lights, able to turn sharper tones of spinach, while the sweet taste of buffalo cheese softens the bitterness of the vegetables in an equilibrium of flavors and textures corrupted only by the irregular feature of this dish.

Next time I'll try to prepare a pie more regular, like the diameter of the mozzarella that is the golden section of the radius of the pie compared to most greek (as taught Pufendorf, Leonardo Da Vinci and Johann Sebastian Bach, author of wrote a famous pamphlet in six hands in about two centuries, entitled "De proportionibus informis ", the "proportion of information", then music from the musician son of the Supreme Ph. Em Bach for organ and ocarina.

2010 Greetings Muslum Stamp

spinach soup clams cremolata chickpea

Omnia Munda Suibus

... Everything is pure for the classical swine ... custom recipe that combines the freshness of the sea with the smells of the dried aerogenes.

Ingredients for four people: 1000 g chickpeas, 500 g of clams, shallots, half a carrot, a stalk of celery, olive oil, white wine, white pepper of Kerala, rosemary and sage.


Blanch the beans for about an hour and a half hours in a pressure cooker with a sprig of rosemary, chopped shallots, carrot and celery and fry it in a crock pot. Add the chickpeas with their water, the soup and simmer to reduce frullatene half. Then add the clams, pour a glass of wine and raise the heat. As soon as the clams open, remove from the heat and add sage. Let the soup sit for ten minutes and then serve with a sprinkling of pepper and a rose-toned fruity extra virgin olive oil (Ligurian olive oil, Garda or Lake Como). And you
magnate ....

Brown Mucas Just Before Period

Sangria Brut Imperial CDP Report

Serves 7:
- a very cold bottle of champagne
-
1 lemon - 1 / 2 pan more
- 1 / 2 bowl of raspberries
- 4 tablespoons sugar
- 50 ml of cognac

Preparation: 2 hours before bringing to the table to put in an airtight container
the fruits of the forest and cognac, taking care that the container as possible to measure the content. Turn a few times the container upside down between your hands and then put the container in the freezer and repeat the operation structure (not to be beaten but overturned gently) after about 30 minutes and then after another 30 minutes.
To serve put a jug of wild berries with brandy, add the sugar and the zest of half a lemon, cut into diamond shapes with her fingers and squeezed inside the jug, stir gently to dissolve the sugar, trying not to crush the fruit.
Add champagne and stir.
Pour the sangria into glasses with a few berries and add to complete a lemon peel squeezed over in his fingers and serve. If it is not very cold add an ice cube in each glass.
Health!

Lotion Like Cm 1 Week Before Ovulation

"La Paella" October 3, 2007

Hello everyone, this morning I have the stomach as tight as a drum skin and the beauty is that it sounds even without fighting over .... normal sequelae of Pork dinner ....

Tengo pure 'nu wire headache.

The day started badly: entering into the kitchen and saw that the brothel was there to fix! However it was worth it, as usual.
Great Pork dinner according to ancient customs, all working, tried many dishes and all very good and then the climate of the CDP that is unique.


I enter the final menu! In your comments, here are the photos .