It will air in spring, which begins to be felt, or the knowledge that they are the last days of "freedom" but these days all I do is run right and left, with thousands of ideas to be implemented and many more to be organized! In addition, this month, will be a continuous off-weekend and I'm not sorry for anything! - So, we study the goals of an unusual Paris, with what we have not seen yet and what we see and taste , all without the risk for colds & co Scricco, soon will have another dose of vaccine! Ancra E the weekend Italian grandmother with an 'other family dive and her first costume of the carnival! What
say, do not miss anything, but the desire to share with you some nice recipe and so even today I had two quick and tasty ideas.
The first is an appetizer / finger food known to most people, but I had not ever taken into account because I do not love the sucre-up ... Then I came to live in these foreign lands and I changed my mind about many things! I will tell you, amazing!
This is a simple PLUM STONED, wrapped in a thin half SLICES OF BACON, FLAVOURED with a sprinkle of sage (if you have the fresh leaf is waaay better!) And then passed into the hot oven for about ten minutes at 180 degrees. What do you think? J'ai adore! ^ __ ^
The second recipe that I propose is a first very simple, Serve promptly in an original way arrival of the postman! :) No joke, is that just as I prepared a lovely risotto with spinach, knocks on the intercom and I come twice flooded with molds and molds in the Guardini kindly made me free. Look here, how wonderful! How can you resist? And then I started work immediately, realizing, thanks to coppapasta steel , a delicious ....
abundance RICE WITH SPINACH (x 1 pers)
50 grams of rice to taste
spinach leaves (frozen here)
1 clove garlic, vegetable broth and milk to taste
nutmeg 1 teaspoon extra virgin olive oil salt and pepper
Parmesan
Also to avoid fried, I put the frozen spinach in a pan with a clove of garlic, olive oil and a cup of water and I started cooking at medium heat . Once softened, I toast the rice for a few minutes and added a dose of vegetable soup that was going to cover everything. Allow to cook until the rice absorbs almost all liquid, then add skim milk, again to cover everything. Season with salt and scrape a bit of nutmeg and stir often. If necessary, add more milk and finish cooking the rice, stirring often and facend is that it is quite dry. Finally stir in the Parmesan cheese and pepe, e se non siete a dieta, con una noce di burro.
Per formare il cubotto, mettere il coppapasta al centro del piatto di portata, versare del ris e appiattire per bene con l'aiuto dello stantuffo. Quando siete più o meno a metà, e sempre se non siete a dieta ferrea come me ;), potreste aggiungere un mélange di prosciutto cotto a dadini e formaggio a pasta filata, o qualsiasi altro mix vi intriga! Poi continuare a riempire con il riso, appiattendolo bene. Infine una spolveratina di parmigiano e una fogliolina di basilico per guarnire... et voilà! Il piatto è pronto :D Ammetto che avrei potuto lavorare di più sulla presentazione, ma ero sola a pranzo e ci saranno tante altre occasioni, I like this too coppapasta and I have many ideas ... see! : D
For this dish I used the pan line of GREENLINE Ballarini.
Enjoy;)
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