... 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 ... (=
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