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on pasta and how to use everything .....

As promised I am posting this last period of pasta ... the days are passing quickly and without Manfredi happily in the company of my lady friend and neighbor Virgi , who moved from me .... and so after the sushi, which I do not eat for quite some time since the last intake in excessive .... this hot Saturday in November we decided to spend some penny more for our lunch, the benefit of our taste buds ..... the problem of living with Manfredi is that you can not go outside of the things he likes, then nothing, for example pasta with shrimp instead I like to died and ... It seems even in Virginia!! This morning we were up early to buy shrimp, our intention was to buy mid-sized Mediterranean prawns, those that are expensive, but not as much as prawn, and instead arrive by Azzopardi and prawns that are only for Mazzarese be clear that in Palermo costs about 50 euros in g, here a little less 36E/kg.....ovviamente being only two we have taken only half a kilo ... which is always so, but things are good or or nothing !!!!!! Let's start: the dough for the noodles the day before so I did that because I do not have a global dimension, has had time to relax a little bit locked up in a bag in the refrigerator for food: Pasta

egg 350 g flour 00
100 g durum wheat flour

3 eggs 1 egg yolk 1 pinch of salt

If you're lucky and you have the planetary kneading such a thing will be a walk, otherwise the strength and courage for the effort that you are preparing to perform. ... other brochures!


We come now to the bisque, because it kind of something that is expensive you should not throw anything away, and even if it takes a little more time I think when you sit at the table was of all the hard work paid off, of all things dirty and very little else you need for the rest dellas day !!!!!
heads of prawns, lobster shells or if that day you decided to buy the ones I had in the freezer also heads of shrimp a few days earlier I had used for sushi and I put those together with the shrimp ... I recommend remove his eyes before throwing them in the pot is said to be bitter ... but honestly I have not tried yet!!
plenty of chopped celery, carrots, onions and ripe tomato
some extra virgin olive oil salt and pepper

white wine a little bit
In a pan fry the heads of the shellfish in olive oil, when it is hot sprinkle with a little wine, add the chopped, and after a minute or cover with water, let cook for about half an hour and spent all this time blending with the blender, strain and put back on fire, if you want a thick sauce or two roads are to continue to do reduce the sauce on the stove or use a thickener, and that's what I did, the reasons are: lack of time and little desire to further reduce something that in itself is already quite tasty, I used a bit of xanthum gum, which is a thickening agent such as agar plant, but unlike this it needs little care, in the sense that the agar needs to be active to be dissolved in a liquid at a certain temperature and remain there for several minutes, xanthum the gum instead ALSO can be dissolved in a liquid cold enough to tap only a blender and that's it ... that fantastic invention !!!!! Season with salt and pepper and then as we fattonoi, assaggiatene just a nice spoonful!! !

And as things get good and we might as well not waste time on the bottom of the pot I put a prawn carpaccio, seasoned with mint, marjoram, thyme , orange powder, pepper, a pinch of fleur de sal, and a dash of extra virgin olive oil ..... Assemble the parts
While waiting for the water to boil in a little bit of extra virgin olive oil I sauteed prawns rimasti, aggiunto qualche goccio di vino bianco e unito la bisque, ho scolato la pasta, maneggiata, aggiunto un pò di prezzemolo....e vi chiederet xkè non c'è la foto del piatto finito.....a dire la verità non volevo mangiare un piatto di pasta freddo, e poi il piatto era veramente vergognoso...abbiamo mangiato circa 330g di pasta in due....immaginatevi che montagna!!!!!!

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Carrettiera tomato vanilla ... because we are still alive ... World news

... un po impegnati, un po lontani, un po sforniti di strumenti per cucinare o per fotografare quello che cuciniamo. Ma siamo vivi.

E' passato un bel po di tempo dall'ultimo post, e, le motivazioni sono le più varie, personalmente mi trovo a stare in un posto non adatto a cucinare, purtroppo la cucina è tenuta malissimo, e i miei sforzi solitari per mostrare ai 'coinquilini' che sia quanto meno il caso di lavare ciò che si sporca subito dopo che si è usato o comunque nelle ore seguenti non ha fino ad ora sortito nessun effetto. Quindi le incursioni in cucina sono brevi e poco fruttuose, diciamo così.

Michela so che nonostante cucini molto a casa si è ritrovata senza macchina fotografica per cui non ha potuto immortalare le sue composizioni; mi permetto di annunciare che il nuovo grande amore Mich and our pasta! Equipped with Grandma Duck, but we tell you, it was launched in the production of pasta that you hear (unfortunately only hear) all the recipes seem very interesting. We look so forward to his return among us. Manuela Di

I have no recent news, I do not even know where you're physically in this situation and what he is doing, but we hope to have confidence in any event to hear from him soon.

And we go to the recipe today, one of the few things I made in this period of culinary captivity (they say culinary? D =).

Garofalo Fusilli with carters plum tomatoes vanilla imperial escape lightly cooked Halen Mon salt and a drizzle of oil to be produced by Geraci nocellara Belice.

If you're wondering what a tomato carrettiera keep reading the few lines below. Carrettiera made a true tomato "rustic" obtained the breaking up whole tomatoes with the peel, cooked in a saucepan over high heat.

But let the preparation of the dish itself.

For carters plum tomatoes vanilla:

500 grams of plum tomatoes in the area of \u200b\u200bcomiso

1 vanilla bean chili borboun

qb

extra virgin olive oil salt to taste

grossolonamente Wash and cut the tomatoes in a saucepan. Cut the vanilla seeds to recover along with the tip of a knife and add them to the tomatoes, chop the vanilla bean and add that too. Again add a pinch of red pepper and cook over high heat. During cooking the tomatoes and throw water vegetation are cooked in their vegetation water before it is dried completely with salt. Cooking is finished when the water has dried vegetation and tomato is wilted but still fleshy and juicy. At this point, add a drizzle of olive oil and place the whole to cool. Cooled put in refrigerator for at least 24 hours.

To complete the dish:

Garofalo Fusilli Pasta qb

Catterriera tomatoes vanilla taste

a lobster dish imperial

extra virgin olive oil salt to taste

Helen Mon qb

Peel and clean the way out. If you do not have the escape you can also use some nice prawns, perhaps by placing three or four per pot, depending on the size of the prawn.

Boil pasta in salted water. While the pasta cooks blanch just the way out, you can also leave it in true ham seasoning with salt and a little extra virgin olive oil, but I wanted to burn it levargli for just that little bit of cold from the fridge.

almost cooked, then when the pasta is still * very * al dente, drain the pasta and stir-fry over low heat pasta, a little olive oil and tomatoes vanilla carretteriera to making sure that no part of the berry or at least go into the pan in the pot.

Finally Serve by placing the dough to escape and overcome the mound of dough, then add a little salt on both Helen Mon enough on the way out and that a memory of olive oil.

soon ... I hope ... (=