Sunday, January 30, 2011

Dunebuggy Seven Springs

POLENTA BISCUITS AND GRANDMOTHER OF SCHI



This is a fabulous appetizer, simple and highly appreciated by true connoisseurs. The slaves are typical of the Venetian lagoon shrimp, are served with soft polenta and can be done and crispy fried or stewed. For me they are delicious with a light sauce that is used to "anoint" and give a little 'more flavor to the polenta.


Schio WET

Ingredients: 400 g
schie

2 shallots 1 celery leaf 1
spice garlic

chopped tomatoes olive oil salt and pepper

fish stock
(bread crumbs)

Finely chop the celery and shallots and simmer in a little olive oil with the garlic. Join the males and brown for a few minutes, then remove the garlic, add two tablespoons of tomato paste and half cup of fish broth. Bake for 10 minutes, add salt and if the sauce and thicken it with a too generous tablespoon of bread crumbs. Pour two tablespoons of beautiful soft polenta in the dish, make a hole in the middle and pour in the ranks, sprinkle with pepper and serve.

Monday, January 17, 2011

Costochondritis With Itching

Amaretti ROSARIA



A tribute to a beloved granny who do not know, but it has taught my daughter the delicious macaroons ........ Thanks Mrs. Rosa, Laura was able to prepare them once and they came delicious.


Ingredients: 500 gr
almond skinned

50 grams of bitter almonds 400 g sugar 1 teaspoon cinnamon

lemon zest 4 egg whites
about
salt

finely grind all almonds and mix in a bowl with the sugar, cinnamon, and grated rind of half a lemon. Mount the egg white to cream with a pinch of salt (not to incorporate as much air), then slowly mix the flour and almonds. You need to obtain a dough of medium consistency, there must be liquid but not too dry. Form into balls with your hands, roll in sugar then lay them on a baking tray and decorate with almond half on the surface. Bake at 180 degrees for about 10-12 minutes.
not have to brown too much, bake and cool them.


Thursday, January 13, 2011

Alpha Kappa Alpha Interest Letter

RISOTTO WITH MUSHROOMS AND SAUSAGE




x4 Ingredients: 300 grams of mushrooms clean

3 or 4 pieces of dried porcini 200 grams of fresh sausage

1 clove garlic
1 shallot
280 grams of rice

lager
vegetable broth salt and pepper

Half an hour before making the risotto, place the dried mushrooms (you only need 3 / 4 pieces) in a bowl with cool water. Heat up a frying pan and when it is pretty hot lay the sliced \u200b\u200bsausage and brown on both sides then sprinkle with half a glass of beer and cook. Remove from pan and place it on hold on a plate. Heat over a flame with a little olive oil risottiera shallots and finely chopped clove of garlic, add two tablespoons of broth and cook for few minutes, the time required for the oil and shallot flavor becomes transparent. Remove add the mushrooms and garlic chopped and cleaned well. Cook for a few minutes then add rice and toast it. Continue cooking, adding first the soaked mushrooms and their water use when it absorbed the broth. Five minutes before the end add the sausage, and salt and pepper. Stir with a tour of oil and serve.


Wednesday, January 12, 2011

Which Turbotax Do I Use For Home Daycare Business

Bentornati!!! con pasta acciughe e pane grattuggiato



First of all, many good wishes for the New Year!
With this first post of 2011 I will give you a super fast recipe for a pasta. These are pierced
fusilli with anchovies and breadcrumbs.
Tasty and ready in 10 minutes.

Serves 2:
150 grams of pasta (I used fusilli with holes)
6 anchovy fillets in oil
2 / 3 tablespoons dry bread crumbs (I make it with stale bread, oven roasted and grated) 2 cloves of garlic

extra virgin olive oil


Bring salted water to a boil and cook pasta.
In a frying pan, sauté two cloves of garlic with of 'extra virgin olive oil. Add the anchovy fillets and a few tablespoons of pasta cooking water. Continue cooking for a few minutes (it should dissolve the anchovies). Add a few tablespoons of dry bread crumbs and season the pasta.
Before serving you can add a drizzle of extra virgin olive oil is still raw and a little bread crumbs.



Bon appetit!

Sunday, January 2, 2011

Inner Thigh Indentations

TO ALL ....




MANY WISHES FOR A FABULOUS