Are Paninis Fattening

Torta salata con le cime di rapa

Da un paio di settimane l’assortimento del  mio ortolano di fiducia comprende delle bellissime cime di rapa. I find that this vegetable is very versatile: use it on pasta (sauteed with garlic is just that with tomato and anchovies) or to make the risotto, add the cooked and crushed new potatoes to make gnocchi and (when in possession of my mythical machine tirasfoglia) also make the filling for ravioli, as well as eating well, still in pan.

Today I made the filling of a simple pie, because I wanted to try a pastry crust wrapped in a brand that did not know, I do it instead (find the directions to make homemade pasta crust in this previous post: Ratatouille en pâte brisée ).

A "sheet" of pastry crust ready

turnip greens (a bunch)

broccoli (1)

blonde onion (1 / 4 approximately)

dried tomatoes (a couple)

pillow

1 egg

oil

milk

white pepper

salt, vinegar

Peel turnip greens and broccoli, while the stems, unless they are really very tough. Wash and cut all to pieces.

Boil plenty of water with a pinch of salt and a couple of tablespoons of vinegar and boil vegetables. With this procedure eliminates both the potential smell, the taste is too bitter.

Reduce to small pieces a couple of well-dried tomatoes, rinsed and dried and a piece of bacon, which serves only to give a hint of flavor and should not be too intrusive.

With the crescent, then chop the onion and vegetables after they were drained and squeeze with your hands.

Line a pan (of the type openable) with the pastry crust according to package directions, puncture the bottom and let it breathe about ten minutes.

Meanwhile turn the oven and mix vegetables, bacon, dried tomatoes, chopped onion and one egg well beaten. Season with a little oil, white pepper and salt if needed (I do not recommend it).

Fill the pastry shell and bake at 180 ° on lripiano central for about 35/40 minutes. If, after this time, the dough seemed too pale, transfer (no more than 5 minutes!) Under the grill.

the oven, unmold and let stand for about ten minutes before serving.

Ah, this pastry crust was not bad, but the homemade is definitely more ... "tasty", because I do not know about you, but I do it with butter, while those packaged are always prepared with margarine.

Maine Inspection Sticker

Waste Management: choices are not compared in a comprehensive manner

pyrogasification: Here are the latest statements of the Regional Environment Manuela Zublena: We take our responsibilities and we close the cycle of waste in the Valley ".

Here is the comment of the Friends of the Avenue:" The cost of 225 million Euro will be borne by the public and of the regional "and remember that the train of Cogne had been decided and evaluated in all aspects and in fact the citizens have paid the bill ...

From the comparisons made in recent years resulting analysis depth related to the disposal of the new system of cement plants in neighboring undifferentiated in Piedmont and in particular the project "carbonverde.

---
Below is a
document that explains a cost analysis and extremely beneficial and incineration without energy recovery. The Valle d'Aosta needs only a third of the electricity produced by the exploitation of the water. >>> ---



Buzzi Unicem Piedmont increase in the use of "carbonverde" by 2011 to 110,000 tons per year (about four times the annual output of our region). With continuous monitoring (dioxins and particulate matter) as soon as you know all the necessary data. Here's a good reason to apply a reference to the current contract and proceed to reconsider some of the factors neglected in the past.

---

>>>


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Organ Prelude (February 2011)

Marco Enrico Bossi

ORGAN PRELUDE

IN SAN LUCA

Giuseppe Rotelli (1901)

February 5, 2011 at 17, 30

PROGRAM

"Italian Organ Music in the nineteenth and twentieth century

the 150th National Unity and

the birth of Marco Enrico Bossi " [I]

GIOACCHINO ROSSINI (1792-1868)

Prelude Religieux pendant Offer

VINCENZO ANTONIO PETRAL (1830-1889)

- Search in F ( Three Ricercari deployable for elevation)

- Look in the (Three Ricercari deployable for Elevation )

Marco Enrico Bossi (1861-1925)

- Prayer do me the favor [no n. 's opus , 1909 ]

***

Michele Bosio

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Torta di mele 2

about a year, I published a recipe for apple pie. Well yes, yet another apple pie, all have one. can find it here, anyway. Today I tried a variation and would like to share.

Of the 180 grams of flour, 50 are now of buckwheat flour and then, finally, mixing the diced apple to the mix, I added a tablespoon of poppy seeds. The result was a bit more rustic.
Ah: I also realized that it did not recommended a year ago, using preferably a tin roof. I tell you now, it's better to use a tin roof, as the cake, including a pound of apples, is very "heavy" and try to pull it out, upside down, by an abnormal pan becomes unnecessary balancing act. I apologize for the lack of indication that there has led to some problems.

For the rest of the recipe is valid for all purposes ... even those positive on the guests who have tasted!

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Finocchi al gorgonzola

lunch today, possibly fast, with vegetables ...

Consequent inspection tour of fridge: a good piece of gorgonzola bought yesterday in a fit of greed trying to get my attention. I must resist!

But then ... why resist? Place the vegetables with gorgonzola and we'll get it!

Fennel Gorgonzola

fennel for a diner

a small potato diner

gorgonzola or blue cheese Sardinian (*)

nuts

butter

grated Parmesan

white pepper

salt (if necessary)

Trim fennel and potatoes and reduce to medium sized pieces. Cook al dente in water with a little 'salt and half a tablespoon of vinegar. Meanwhile, roughly chop the walnuts and clean with a heavy knife.

Drain the vegetables and lay them in a pan lined with parchment paper (soaked and squeezed to make it adhere better to the bottom), seasoned with pepper and white, if you think that it serves, salt.

Spread vegetables on a few small flakes of butter, Gorgonzola to taste (always in small pieces and evenly distributed), a light dusting of grated Parmesan and, finally, the chopped walnuts.

Place in the oven already hot gratin and leave for several minutes.

Serve immediately.

(*) for those attending non-Sardinian time: you know that in Sardinia produces a blue cheese similissimo gorgonzola cheese and is delicious? The only real difference is that here with Padano cheese from sheep's milk is used, of course, and, equally obviously, can not be called "Gorgonzola", the latter bearing a PDO (Protected Designation of Origin) that sets in stone also the area of \u200b\u200bproduction.

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Riso rosso al ragù speziato di pollo

A dear friend recently shared with me a supply of fragrant spices imported directly from India. As part of my brain that oversees the culinary imagination trying to find as soon as possible so I had to use the conveniently placed in jars nice and tight at the right point.

Then I found a great chicken market and I remembered to have in a pantry (altro!) beautiful container full of red rice integral. The latter, although it may seem quite exotic, is actually the result of a trip to Vercelli, and then, despite its appearance, is entirely "ours."

chicken, red rice and more, plus spices, red rice equal to the spicy chicken stew.

Rice red sauce spicy chicken

chicken breast red rice

full

are chopped celery, carrot and onion blonde

tomatoes and tomato sauce

lemons in salt (*)

dried roots of ginger and turmeric, to be grated

cardamom

dried chilli whole

extra virgin olive oil

lemon, salt

Rinse rice under running water, then cook them in plenty of lightly salted water and seasoned with a few slices of lemon and a teaspoon of oil. Keep in mind that brown rice takes about 40 minutes to cook, and then choose accordingly.

Cut the chicken into small pieces, removing any rough skin and bones. Reduce diced fresh tomatoes.

Soften the chopped vegetables in oil, add spices to taste (I put two cardamom pods and a generous grinding of ginger and turmeric, plus a hot pepper from which I had removed all the seeds) and add a few slices of lemon in salt rinsed and chopped. After much flavor, add fresh tomatoes and tomato puree and cook over a gentle fire for about 20 minutes.

Then add the chicken pieces and cook in about 10 minutes. Off.

Drain rice and rinse under warm running water, throw it in the pan of chicken sauce and stir over high heat for a couple of minutes.

Serve hot.

(*) are indications here

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Fregula ai carciofi

I know I already said last year. I do not know how to cook artichokes (hey ... I like them raw).

But this is one more reason to experiment with new variants, pending di trovare quella “giusta”. La settimana scorsa mi sono buttata nel classico carciofi e patate, oggi, dopo aver lottato un po’ con le spine, i gambi, gli scarti, ho confezionato un sughetto con cui condire la fregula.

Comunque mi sa di aver capito che il vero motivo per cui non amo cucinare i carciofi è che lo scarto è e-n-o-r-m-e e la cosa non mi piace… Qualcuno dei lettori ha qualche idea in proposito?

E, visto che ci siamo, qualcuno ha una ricetta per una fregula ai carciofi diversa da quella pubblicata qui da propormi?

Fregula artichokes

fresh artichokes cut (a few, small, per person)

fregula media, preferably not toasted (60, 70 gr. per person)

tomato

pillow

garlic

oil

salt, pepper

Mondare accuratamente i carciofi, gambi compresi. Gettarli man mano in acqua con succo di limone o aceto bianco per evitare che anneriscano.

Ripescarli e tagliarli il più sottilmente possibile (gambi compresi), quindi rigettarli in acqua, pulita e ugualmente acidulata, e tenerli da parte.

Ridurre a striscioline un pezzetto di guanciale; sbucciare e schiacciare uno spicchio di aglio.

In una padella piuttosto larga scaldare pochissimo olio, unire l’aglio e lasciarlo scaldare, quindi mettere il guanciale e farlo brevemente tostare. Recuperare i pezzetti di guanciale e tenerli da parte; unire ancora un po’ di olio e unire i carciofi ben scolati. Farli saltare per alcuni minuti, poi versare la passata di pomodoro e aromatizzare con un  pizzico di peperoncino.

Lasciar cuocere, a padella coperta, mescolando spesso.

Nel frattempo mettere a bollire acqua salata con un cucchiaino di olio e cuocervi la fregula (poco meno di 10 minuti). Scolare la fregula, versarla nella padella dei carciofi, unire anche i pezzetti di guanciale, mescolare e lasciar insaporire per circa 5 minuti.

In ultimo assaggiare e regolare di sale ed, eventualmente, di peperoncino.

Togliere dal fuoco, versare in una zuppiera o una bella ciotola di servizio, condire con un filo di olio crudo e servire.

Per quanto riguarda il vino, oggi non mi allontanerei troppo. Suggerisco quindi un Monica di Sardegna D.o.c.

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Neve nell'isola

Today no recipes, just do not have cooked.

But I've eaten, do not worry! Even as the cold took some calories ...

therefore share with you these unusual images of the island.

the inevitable reference to a photograph, taken in a park in Milan and published in December, where they saw the mpronte bird in the snow here, here fingerprints are a fox. I have the image, the fox ... this morning at first light at dawn, frolicking light and quiet.

Maybe he is young, maybe for her to Today is the first snow and broke it smelled amazed and incredulous, and then slip away under the cold metal fence for livestock and ... oops! slipped on the snow, leaving the imprint of the front paws and furry back sunk into the snow.

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CARBONVERDE: HERE'S HOW TO SAVE 200 MILLION

Carbonverde and cement.

Waste Management in Valle d'Aosta: spend more to feel worse!

The goal is to make the most of the energy component which remains after recycling that is done in families. Thus excluding plastic, glass and organic, in cement kilns, with some modifications to the installations, you can burn all the remaining material.

The advantages of the method Carbonverde "

You can use up to 95% of unrecycled for energy: not needed più la discarica se non in misura marginale.

Si può arrivare anche al 100% comprendendo nella macinazione ultrafine anche l'umido dell'indifferenziata; il separarlo comporta operazioni complesse e fornisce un terriccio di scarsa qualità».

Le cementerie disponibili ad utilizzare il carbon verde riescono a ridurre al 20-10% l'uso di carbon coke sostituendolo, quindi, con un combustibile quasi a costo zero.

Le emissioni uguali e forse anche minori rispetto al coke.

Le alte temperature dei forni delle cementerie (1.400-1.500 gradi contro gli 800 degli inceneritori) tendono ad annullare il rischio di emissioni di diossine e polveri sottili.

Le ceneri residue sono nulle because they become part of the clinker which produces cement.

recycle 100% of the waste is no longer a utopia, and so also the Valle d'Aosta and its citizens could save € 200 million the amount of money committed for the future management of waste .

is the position in November 2010 from Codacons Vda waste management on the matter>>>


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Passato di lenticchie con gamberi

Today It's Friday. We cook fish.

Unfortunately the weather forecast for this Friday and we have guessed the day is cold and grigissima. And I that I was deluded that had begun in the spring! The almond trees, in fact, have flourished, but by shopping from my gardener to trust just outside the city, I was presented an unusual view of the snow-covered hills. What a strange sight!

Obviously I did not think coming home to nothing more than to cook something hot, "soup." So here is married to the custom of the fish on Friday with the contingency of having consular for this wave of cold with the preparation of this history of lentils not very original, but that permettetemelo, it's really good (and easy to prepare!)

lentils (about 80 to 90 gr. For diner)

vegetable broth (less than a liter)

mixture of chopped carrot, celery, onion blonde

potatoes (one, little one, for diner)

dried tomatoes (a couple)

oil, salt, pepper

garlic (optional, but I think it is good)

white wine

fresh shrimp (at least for two diners)

Fry chopped fine onion, celery and carrot in a little oil. Merge (if you like) a clove of crushed garlic. Throw into the pot lentils and potatoes cut into small dice, sprinkle with white wine, then cover with plenty of vegetable broth bollente e lasciar cuocere a fuoco molto dolce mescolando spesso. 

Usando le lenticchie di Castelluccio, o quelle di Pantelleria; o anche quelle di Le Puy, o di Colfiorito non ci sarà bisogno di ammollo e la cottura non richiederà più di 40 minuti in totale. Se preferite altri tipi di lenticchie ricordate di usare gli accorgimenti necessari e di allungare, eventualmente, il tempo di cottura. 

Quando le lenticchie sono pronte cuocere i gamberi interi a vapore (utilizzando acqua leggermente aromatizzata con un pezzetto di cipolla, qualche grano di sale e un paio di fette di limone); quindi sgusciare le code, conservare intatte le teste, togliere delicatamente il filo nero dell’intestino. Tenere in caldo.

Ridurre in crema le lenticchie utilizzando un frullino a immersione, eventualmente aggiungendo ancora un mestolino di brodo. Tagliare in grandi pezzi le code di gambero. Versare la crema di lenticchie in ciotole individuali, sistemare i pezzi di polpa di gambero sulla superficie della crema; immergere parzialmente anche le teste (che danno sapore e... fanno scena), irrorare con un filo di olio crudo e servire subito.

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Cava Cava Mastroianni Mastroianni

PDL League and vote yes, it passes the amendment, the quarry will not Mastroianni discarica.casertace on 19/01/2011.
Under the decree into law the Waste Act of 26 November. Now final reading in the House. The remarks of the President of the Province: "confounded the prophets of doom" (In the photo, the slot Mastroianni) CASERTA -

Zinzi the end won the day. With the unanimous vote of the Senate, then, thanks to the decisive support of a majority PDL - Lega, Palazzo Madama is passed to the UDC amendment and prevent the use of the quarry as landfill waste Mastroianni. The approval was made under the vote on the draft law already approved in the House and became such in the conversion process of the government decree of 26 Novenber last on the takeover of the local government of the Campania Region in the management of the integrated cycle of waste. The changes made today, including that relating to the quarry is just Mastroianni Caserta, will entail the return of the bill to Deputies for final approval. Of course, met the President of the Province of Caserta, Dominic Zinzi, which, on this thing, and had increased the meat pounder who had tied the membership of the institution he presides over the government's plan to its inhibiting the use of the quarry Mastroianni, which, remember, is very far from the "martyr" Lo Uttaro. "The approval of the Senate amendment tabled by the leader of the UDC, Gianpiero D'Alia - said Zinzi - which clears the quarry Mastroianni list of sites to landfills, confirms what we always said. From the beginning I was assured that the site would not become a dump and now we have certainty. " "This - added Zinzi - is the best answer to those who had shown skepticism and even pessimism regarding our commitment. In any event, even without the approval of this important amendment, we would never Mastroianni allowed the quarry to become a dumping ground. " For Zinzi, in fact, in that it "continued the action for cleaning up began with the emptying of the so-called panettone and continued with the protection of Cava Mastroianni. This area, which covers the towns of Caserta, San Nicola La Strada, San Marco Evangelista and Maddaloni, has been for too long the scene of environmental destruction. For these reasons, it must be reclaimed and returned to the people. "

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and the Province and the City of New General Hospital of Maddaloni

Cerreto The Mayor and his majority continue to flee to the real problems facing the city. casertaon on 19/01/2011. HOW
Expectations! The Mayor and his majority Cerreto continue to flee address the real problems of the city, proving day after day of not being able to administer and not up to the legitimate expectations of the citizens who elected them.
the city council on January 18, convened at the instigation of the Democratic Party and other opposition councilors to discuss the issue "Cava Mastroianni," the council majority has left the classroom by doing so miss a quorum and thus preventing not only the political discussion on a topic of fundamental importance for the fate of our city, but mostly by preventing the entire City Council to express themselves strongly against the opening of Cava Mastroianni, as well as the Democratic Party has sought and continues to urge. The center
Maddalonese then lost another valuable opportunity to safeguard the interests of their community and apparently, in keeping with their MPs Caserta, decided that "our" land (which should also be "their") not only is not worthy of political attention, but may continue to be battered and destroyed in accordance with sinister interests of poor and shop!
And if we add to the agenda of the City Council, which has prevented the majority of celebrating, there was also the PD of the proposal to establish the cancer registry is missing in our town then no one can mistake this administration that the absolute marginal reserve to the environmental and public health, despite the heavy price that our country is paying, and continues to pay in terms of human lives. After the umpteenth
court of the city council and further wash hands worthy of the mayor and this council majority, the Democratic Party di Maddaloni believes that our people should take control of their own destiny and that of its territory and therefore calls citizens, all the associations and civic committees to take to the streets to protest against those who represent evil and unfair, to scream our dissent to what was yet another mortale violenza nei confronti della nostra Città e per chiarire all’attuale maggioranza e al Sindaco Cerreto che l’unico atteggiamento corretto che i Maddalonesi si aspettano dai propri Consiglieri Comunali è quello di un rifiuto categorico a qualsiasi utilizzo di Cava Mastroianni come discarica.

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Soupe à l'oignon

La soupe à l'oignon do they know all. If someone does not know enough to make the recipe you are looking for on the Internet, there is nothing to invent.

said, it is obvious that those who traffic in the kitchen often has its tricks and preferences about this recipe, who uses Gruyere, Parmesan those, who croutons, some slices of bread, who bathes the with preparation of cognac, some with white wine ... have in common can not be anything but the cooking time that, in fact, is a bit 'long. Therefore advised not to Dedicarcisi when you are in a hurry, better to carve out an hour good to get a successful result, as I did last night. Here is my (simple) recipe for onion soup.

Onions blondes

broth

white flour salt, white pepper

butter

Cognac

cheese parmesan

fette di pane rustico

Mondare le cipolle e affettarle sottilissimamente, facendole cadere dentro una ciotola con acqua fredda. Scaldare il brodo (circa ¾ di litro per tre belle cipolle), tostare leggermente le fette di pane, grattugiare il formaggio.

In una pentola dal fondo spesso far sciogliere una generosa noce di burro, gettarvi le cipolle ben scolate e tamponate con carta da cucina e lasciarle rosolare per qualche minuto, incoperchiare e stufare cinque minuti. Quindi cospargere le cipolle con un cucchiaio di farina bianca e mescolare fino a che quest’ultima non sia “tostata”. Bagnare con non più di un cucchiaio di Cognac, salare e pepare sempre mescolando. Unire inizialmente un solo mestolo di brodo, mescolare e poi, lentamente, unire tutto il resto.

Lasciar cuocere a fuoco molto dolce per almeno 35, 40 minuti, o fino a che le cipolle non siano quasi disfatte e la zuppa non abbia un aspetto cremoso. Nel frattempo scaldare alla massima potenza il grill del forno, che poi andrà spento un attimo prima di inserire i piatti.

Disporre una o più fette di pane sul fondo di scodelle o piatti individuali, versare la zuppa di cipolle, cospargere la superficie con il formaggio grattugiato.

Inserire piatti o ciotole nel forno e lasciar che il formaggio si sciolga per alcuni minuti.

Servire subito (avvisando tutti che i piatti sono caldi, mi raccomando!).

Se non avete Cognac, il brandy va benissimo (o, se a tavola ci sono bambini coraggiosi che amano la zuppa di cipolle (!) niente alcolici del tutto); se preferite usare brodo di verdure per un effetto leggermente più leggero non sarò io a rimproverarvi; se vi piace il gruyère usatelo pure (io, personalmente, lo detesto), oppure azzardate un pecorino non troppo stagionato; infine… di certo i crostini di pane già tostati che ci sono in commercio non sono il massimo, mentre delle fettine spesse di baguette saranno perfette!

Inoltre: se preferite che sulla superficie della zuppa ci sia una vera e propria “crosta” di formaggio, abbondate e lasciate il grill acceso quando inserite i piatti (attenzione a usare stoviglie adatte).

E per un abbinamento con il vino? Niente di più classico: uno Chablis! Uno dei più rinomati chardonnay di Borgogna.

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Branzino al sesamo

This simple recipe was inspired from having tasted a bit of crunchy sesame seeds. My brain and my heart were prepared for cubbaita of Sicilian memory ... and have been disappointed. The only question was crunchy and sweet sesame oil and toasted it sensed evil. Ok, my fault: I was expecting too much.

However, back home, I checked he still had a certain supply of sesame seeds, because it was a bit 'that I used them, and I re-proposed to introduce them as soon as possible some recipes. In practice: whatever I cooked for lunch I was sure I would have stuck sesame seeds ...

portion of Sea Bass

potatoes

sesame seeds

oil, salt, white pepper

garlic, chili powder

dried thyme and fennel (*)

vinegar

bulging, wash, and for security, flake fast bass with the tool (the skin must be removed, but always better to have no disturbing stray scales ...). Then remove the head, the dorsal fins (using a sturdy pair of scissors) and, finally, peel them completely, leaving them whole.

Peel the potatoes and slice thinly with a mandolin by gradually dropping the slices into acidulated water. Allow them to lose starch for about twenty minutes.

In a large frying pan motion, heat and low oil flavored with white pepper, red pepper, thyme, fennel and one or more cloves of smashed garlic, then toss the potato slices and sauté for about ten minutes by moving the pan constantly.

After this time, lay the fish over the potatoes, sprinkle with a little water, cover and cook over very gentle heat for about 5, 8 minutes, stir the pan occasionally, turn i pesci, ribagnare con pochissima acqua e completare la cottura.

Togliere i pesci dalla padella e mantenerli al caldo; gettare una manciata di semi di sesamo sulle patate, aggiungere un filo di olio, mescolare velocemente su fuoco vivace in modo che le patate si asciughino completamente; quindi farle scivolare sul piatto di portata, salare il tutto leggermente, adagiarvi i pesci e servire in tavola.

(*) Io ho usato erbe selvatiche raccolte quest’estate e fatte seccare in casa. In alternativa al timo selvatico va benissimo quello coltivato sul davanzale. Il finocchietto, invece, sul davanzale proprio non ne vuole sapere di crescere; però l’isola ne è piena e quindi consiglio di farne una bella scorta al momento della fioritura e di farlo seccare distendendo le infiorescenze tra due fogli di carta pulita. Quando sarà ben secco, sbriciolarlo delicatamente e conservarlo in un barattolo  a chiusura ermetica.

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La pasta col centrotavola

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You know that beautiful green cauliflower (*) that has been the centerpiece horticultural Year's Eve? Well, even if bought fresh and kept scrupulously, today was consumed. Moving from table to an integral part of the decoration of the lunch I'd say that has not disfigured, indeed, in both interpretations has outdone himself.

Pasta with centerpieces

Cauliflower Green

long pasta (I I used fresh noodles, but spaghetti or bucatini go well)

anchovies

garlic

oil

chili powder

parsley

lemon juice

salt, white pepper

 Mondare il cavolfiore dividendolo in cimette il più piccole possibile (quelle più grandi andranno tagliate i due o quattro, mentre il “torsolo” centrale potrà essere conservato per il minestrone di domani). Lavare accuratamente, anche con del bicarbonato.

Mentre si scalda l’acqua salata per la pasta, in una padella versare dell’olio, insaporire con poco sale, una macinata di pepe bianco, del peperoncino in polvere e uno o più spicchi di aglio ridotti in poltiglia; aggiungere alcuni filetti di acciuga sminuzzati e spappolati, un cucchiaino di succo di limone filtrato e scaldare a fuoco dolcissimo fino a che the oil begins to sizzle, stir, turn and cook.

Discard the cauliflower in water, and in due time, cook pasta. I say in due course because if you use fresh pasta (cooked no more than 4 minutes) is necessary to cook the cabbage for at least five minutes alone, if you use dry pasta (cooking up to 17 minutes) there will not be absolutely need and can therefore cook directly together.

Turn the heat under the pan of sauce, good heat, drain pasta and cauliflower and toss into the pan, stir for a few minutes, sprinkle with poco prezzemolo tritato e servire.

(*) per amor di precisione e per l’annosa questione che vede il nord e il sud (le isole, il centro… insomma tutte le regioni sono coinvolte) sfidarsi sul nome delle verdure, trattavasi di un “cavolo-broccolo Cimone, o Romano”

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Tagliolini alla quasi-aragosta

Domenica primaverile, qui sull’isola! Una meraviglia assoluta. Milanesi (mi appello a voi perchè vi conosco bene, ma raccolgano la provocazione anche tutti gli altri cittadini del nord) dovreste provare, almeno una volta! Io dovrei essere oramai (quasi) and instead used every year to stay open mouth in front of the wonderful brightness of some days, the indescribable shades of the sea, the variety of wild flowers (but I believe that I'm always finding the flowers that I had never seen?), the shape of those funny clouds that look like squid colors from the sunset with all shades of pink and indigo ...

short, no matter if we hang the washing on Monday and after ten minutes the storm breaks loose! Sunday was wonderful.

And I went walking around the harbor where I came across these wonderful pots. And from there the desire Lobster is a short step. Well, no lobster, but some prawn stored in the freezer December 31 ... and there is also the fresh pasta store. At home: I got hungry!

noodles to lobster quasi-

prawns (fresh or, in my case, frozen "at home")

noodles (preferably fresh pasta) or linguine

cherry tomatoes

fresh onion and tender

extra virgin olive oil

salt, pepper

lemon

fresh parsley and celery

Clean the shrimp by removing the head (to be kept for a fish stock) and the shell, in addition to the filament white. Chop with a crescent some tender leaves of celery e di prezzemolo raccogliendole in una ciotola. Mondare e affettare sottilmente il cipollotto (eliminando, se serve, le guaine più esterne che si possono lavare e conservare per una minestra); mettere anch’esso nella ciotola e condire il tutto con un bel po’ di olio, un po’ di sale e peperoncino in polvere a piacere. Lasciar riposare circa 20 minuti.

Far bollire abbondante acqua con un pizzico di sale. Immergervi i pomodorini e lasciarli sobbollire un paio di minuti. Toglierli dall’acqua con una schiumarola e, mentre sono ancora bollenti, spellarli, ridurli a piccoli pezzi e gettarli nella ciotola.

Boil pasta in salted water (if using fresh pasta, do not forget to add water a tablespoon of oil).

Add the same cooking water for a couple of tomato slices of lemon and, after a few minutes, when it is taken to a boil, dip the shrimp tails clean (I used three per diner); calculate no more than a minute, remove and cut into large pieces.

Drain the pasta, pour the sauce into the bowl, add the code and stir quickly. Serve immediately.