Road Bike Birthday Cake

When the filling makes the difference ...... Curry Lentil

Summer has arrived in the middle, there continues to be so hot so hot that it becomes difficult to stay car, walking, go shopping, breathe and the only solution seems to be the sea ... thank goodness here at least not miss this !!!!! Manfredi continues to work and I still do not ... how do I take the holiday that I deserved because I do not take a vacation for a couple of years and although in the last time I shot a lot, can not say for sure that I was traveling for pleasure ... 'nuff said, I wanted to tell you about this stuffing, one might say that I know "booono !!!!!" Fragrant and tasty, it seems suitable for fish rolls, and I guess I will try it with the squid and then .. that's what I put in the thin slice of swordfish:

toasted bread crumbs with a few drops of extra virgin oil
onion
raisins
little toasted pine nuts 1 tomato
for about 6 rolls
mint, fennel, Prezzemolina
swordfish cut into small pieces

do cook the chopped onion in olive oil, add tomatoes peeled and cut into small pieces and a handful of grapes passes, let dry the cooking water and then add fennel wild chopped and pine nuts , with salt and pepper. Skip cubes of swordfish in olive oil and mint d the adjust salt and pepper and set aside. Preheat a non-stick pan, pour a few drops of olive oil and bread crumbs , a little salt and then toast. Mix all ingredients and stuff the slices of swordfish, pass the rolls extra virgin olive oil and sprinkle with some breadcrumbs, cook in oven at 180 degrees until bread crumbs
you will not be golden ...