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STRUDEL salted salmon and tuna timbale

And here is the second .... what is it?

A roll of puff pastry, a small tin of tuna in brine, 2 salmon fillets FESCO, rosemary, mozzarella, a sprinkling of Parmesan cheese, salt, garlic. Roll out the pastry and

bucal.

Cut the salmon into small pieces and do the same with the mozzarella.

Drain tuna ... ingredients ready for the start.

Sprinkle the pastry with salmon, drained tuna, mozzarella, rosemary and a little above the Pour garlic powder, a sprinkle of Parmesan cheese, do not need a lot, see how you like it and especially appreciate the combination.

Roll. Bake for about 8 minutes - feature crisp.

Delicious!

by Fra '.

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HAKE WITH ZUCCHINI AND SHRIMP SCAMPI

CUORICINO MY!

WITH THIS COURSE I HAVE EXPRESSED THE BEST!

Since previous experience, the recipe for "cabbage", gave me a hard time and since I do not ever allow myself to break down the culinary adventures, here What I propose in all its goodness, here's the first recipe.

INGREDIENTS FOR 4 PEOPLE:

1 kg. zucchini; 4 / 5 of hake fillets, 100 grams of shrimp, olive oil, salt, 1 medium potato, diced 4 grain (approximately 100 grams) cheese, a teaspoon of capers,

Preheat wok.

Peel zucchini and cut into pieces, peels potatoes and do likewise, and now throw in the pan nice and hot add a little water, add salt and let boil ... then, throw the shrimp and fillets hake, together with the capers. Cook until everything becomes a kind of homogeneous, let all the water dries. When the mixture is nice compact, heat the oven and take a pan, make a layer and layers, pour over the grated parmesan and then pour the rest of the compound, levels and cover with the rest of the parmesan.

Bake. When the crust is formed you can serve the gratin.

good ... but you know ... always have zucchini ...

By Fra '

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CODE OF SALT AND PEPPER WITH LEEK

Mmmmmmmhhhhh ... delicious!

not mine, but plagiarized really good, I just revisited the recipe, you see a bit 'here!

Ingredients for 2 people

2 leeks, 2 red peppers, 24 pieces of scampi with the shell, salt and powdered sage, rosemary, chilli, garlic, oil

Clean the leek and cut into rounds, Drain and wash it, clean the peppers and cut into small pieces, put in a bowl of coarse salt (about 2 / 3 tablespoons), add the spices (garlic, rosemary, sage, chili ... very little of that ... I recommend it), mix well, and now throw in the prawns and turns ... ... turns you love beautiful ... Tomorrow I'm going away from here ... (Baglioni!. Has nothing to do, but 'I liked the idea).

Scampi be covered by the salt, leaving a little bit right there at the time to bake but occasionally stirs ... heat the wok and another non-stick pan, sprinkle with a little oil. In wok

throws the leek, while in the pan of peppers, just boil the leek and peppers grilling instead. When you see that the vegetables are ready, turn the oven ... or rather, I have the micro ... therefore, only information relating to this appliance ... Put baking paper on a baking sheet with low sides.

Above all hovers the prawns and remaining salt and spices, pour over him.

Bake, Crisp about 6 / 8 minutes.

When the prawns are cooked impiattta.

A center of the plate is put all around the pepper and leek, the leek on the tails spicy prawn. Soften the flavors with a little olive oil to raw ... chilled white wine ... mamma mia girls! The shrimp in salt with herbs, I have not invented it, but you knew that my beloved great ... bon appetit!

A hug from Brother!

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bowler CHESTNUT

A hello to all my heart to you beloved, these delicious cakes are the result of a recipe that I passed my friend Gabriel.

I have called bomblets, because they are round and why a calorie level, you know ... are a little tough ...?!

Ingredients: 500 gr
. chestnuts (boiled), 100 gr. dark chocolate, 3 tablespoons sugar 3 tablespoons rum.

Having boiled the chestnuts, peel and mash "mush" (or the spremipatate or shake it with a mixer).

Grate the chocolate and lasciatene by a pair of spoons.
Mix the pasta with chestnuts and chocolate, sugar and rum.
If the dough is too hard, add a little water to soften it. With a spoon
create small balls and roll in remaining chocolate.
Put on a serving platter and place in a cool place until ready to serve.
excellent.
A hug to you all from Brother!

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shark and Zucchini Pie

OK! And yet here is a recipe-based fish and frozen by the book ............
Here's what you need to bring to the table because this delicacy, though it is, this is all about!

Ingredients for 4 / 5 persons: 500 gr
. of frozen blue shark, Please add 6 fillets in oil, a box of mackerel in brine, 1 red onion, garlic powder, 4 large zucchini (about 600 gr.), 250 gr. Ricotta pasta pie to taste (about 10 sheets of dry pasta), 200 gr. bechamel (pronta. .. no!?) rooms.

wok on the fire please ......
Cut the zucchini into small pieces or thin slices, as desired, chopped onion, then cut into squares and put the shark in a bowl. Let them thaw well.
When the wok is nice warm place to melt 2 anchovy fillets and 1 / 4 of a tin of mackerel, you turn the Pescetto over the edge of the wok, it is rubbed a little.
Now pour the onion and brown and soft when it is paid the zucchini and season with salt and garlic. Cook until the zucchini are colorful, not too dry them, leave a little bit of water. In a bowl, pour the ricotta and another 2 anchovy fillets, the remainder of the mackerel, and then shuffled and reshuffled ... mixer ???!!!. already! (That's quicker ...) until it becomes a creamy sauce. Excellent! Season with garlic, salt is not needed.
If the cream is too thick, stretch it with a trickle dil milk, you'll need for the interludes with pasta instead of white sauce. Now that everything is ready to proceed like this: In a baking dish put a background of water and rest the top of dough, and now, in layers, proceed with ricotta, zucchini and fish (which is raw, I recommend) and so on until completed.
last layer of pasta instead pour the sauce so the pasta does not dry in the oven too. The water remained unfrozen fish, however, always toss in the pan for cooking the pasta.
This pie is really good and gentle, but I realized that perhaps there should be even a little tomato sauce to make it a bit more aggressive. I do not know ... maybe next time the add, but to be honest, it is so good. Sooo special. Yes! By Brother

Enjoy my beloved

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TIMBALE RICE WITH ARTICHOKES AND CODE OF SCAMPI

Hello girls.

Today I felt very nervous and so instead of swallowing the whole world, I began to cook. Before reporting a recipe on the blog, check on the web that does not exist, please excuse, but today I'm tired and then the search has not been particularly accurate.
(If then you discover that already exists, then you have every right to pull the ears ::::) however it will not be so sure.

Ingredients:
today per 2 persone...golose!

70 gr. di riso nero venere, 400 gr. di code di scampi, 300 gr. di cuori di carciofi surgelati, 3 o 4 cucchiai di ricotta, 1/2 bicchiere di vino bianco, 4 filetti di acciughe sott'olio, sale q.b., aglio, qualche fetta di pomodoro fresco e alcune foglie di insalata, olio di oliva.

Lasciate scongelare i cuori di carciofo, lessate il riso,usate pochissimo sale per cuocerlo, ricordate che per questo tipo ci vogliono circa 45/60 m..

Quando i carciofi sono abbastanza morbidi, tagliateli a fettine sottili e buttateli in una padella antiaderente. A fuoco dolce lasciateli rosolare.

Adesso aggiungete le code di scampi, 1 o 2 filetti di acciuga and cook gently, add a little bit of garlic powder and wine. Let evaporate.
When the prawns are cooked, the mixture is a bit compact. It 'ok!

Remove from the compound about 3-4 prawns per person, the other remained in a frying pan chop coarsely.
In a bowl mix the ricotta with Append the hours and beat well. Let stand.
E 'cooked rice?
When a 3 / 4 of cooking, including water (but do not overdo it), throw it in the pan of artichokes and prawns and finished cooking. Will emerge a kind of risotto. Now
dampened some bowls and put one on the bottom and escape over the risotto a bit'.... pressing a masterpiece is not aesthetically because the color is quite dark, but I assure you that is not bad, in fact there's a saying that appearances sometimes deceive!
Try it before you create your composition, you must adjust the flavors I recommend it, because once you put a deposit, you can not do anything!
Good! Pour the mixture into the bowl and leave to rest. Slice the tomato slices and salad leaves.
Now ... Creative flair and composition ... because, after all, also the eye wants its part.
On a flat plain in the middle put the ricotta mixture.

Spread a bit '... rovesciateci above the bowl with the rice ... you see ... not to catapult on the plate but turn il tutto con delicatezza... state creando... non dimenticatelo!

Ora, tagliate a fettine gli scampi rimasti e create un'insalatina con il pomodoro e la lattuga; condite con un filo di olio e mettete questo bel gruppetto colorato a bordo piatto.
Potete servire anche freddo. E' buono eh! Parola mia!
Buon appetito by Fra'.
Ora mie dilette, abbiate pietà di me, siete tutte così brave a metter le foto che ho desiderato essere vostra pari... con scarso successo... ma eccovela comunque.

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CAPRESE

Ciao a tutte mie deliziose ragazze.
Ecco qua, come promesso, la ricettina di Ivana, ovvero la torta caprese in tutta la sua bontà.

Ingredienti: 4 uova , 185 gr. di mandorle sgusciate , 170 gr. di zucchero , 150 gr. di cioccolato fondente , 175 gr. di margarina , 175 gr. di biscotti friabili tipo "novellini" , gelato alla vaniglia , zucchero a velo.
Tritate le mandorle, grattugiate il cioccolato e sbriciolate finemente i biscotti. In una terrina mescolate la margarina con lo zucchero ed aggiungete un uovo alla volta, continuando a mescolare.

Quando è tutto ben amalgamato, aggiungete i biscotti, la cioccolata, le mandorle e mescolate ancora per benino.
Adesso, in una pirofila da forno ben imburrata, versate il composto.
Accendete the oven and warm it a little.
Bake at 180 degrees for about 30 m '.
When it is ready, removed from the oven, let cool and sprinkle with powdered sugar.
Serve with vanilla ice cream.
Exquisite. Guaranteed

Kisses to all my beloved FRA '

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CHICCA CAKE WITH LEMON FRESH FRUIT STRUDEL

a simple' EXTREME!
E 'is not clear that this recipe from a great chef, but makes her look good if you hurry, for dinner and do not know what to do to refresh the palate after a meal.
It 'really nice, believe me.

Ingredients: 250 gr
. fresh ricotta, zest of a lemon rind, 5 tablespoons of the jam lemon (always the series of fine fruit), lemon juice

ABSOLUTELY NO SUGAR! No need, the jam has already enough of her.

Mix the ingredients thoroughly, the cream should be firm and soft.

Now, slowly add the lemon juice, be careful not to overdo the dosage because too rough to make the mousse to make it unpleasant means, trust your intuition to cook but taste and adjust to your liking.
Then pour the mixture into dessert bowls and chill until ready to serve.

decorate with candied citrus, or even with a fresh mint leaves ... if you're friends with "free" ... well nothing!
There is also a good yarn liquor, just like limoncello, a liqueur or fruit, but still this is a must ..... the mousse is good because of its simplicity.

HELLO!

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Good morning my little hearts, you are all so good!?

Last night, as every Friday of respect, I adore my friends as guests ... believe me, they are really great people ... however, I felt like sweetness, so I took care to prepare some sweet-course and between them was precisely the strudel, fruit and the lemon cream that propinero 'below, together with mint and chocolate pudding ... the latter find no merit in the bag at the supermarket ...
meantime here's the recipe for strudel.

Ingredients:
One package of puff pastry, 2 ripe apricots, 2 peaches ripe yellow dough, an apple, I use the fuji (you write like that?! Who knows!), 4 tablespoons of the jam strawberries and flowers I use that type of fruit that has a rather high percentage of raw material, costs a tad bit more 'than the others, but in my opinion is money well spent, it is very tasty and not overly sweet.
Turn on the oven.
Peel all fruit, including apricots, and cut it into fairly small pieces and put them aside. Now, stretch the pastry, if you bought it you let it defrost frozen.
You have laid out? Well! Now spalmaci jam and pour over the fruit. Roll up and bake
... done!
When you see that the pastry is well browned, strudel is ready.
Microwave - feature crisp - about 9 m '. Simple, painless and tasty!
Ah! Neh no sugar, only a sprinkling of powdered sugar icing on the strudel for garnish. Do not worry about the liquid that will come out 'by the pasta during cooking, it is normal, peaches and apricots contain much water.

When the strudel will be 'cool, remove from baking sheet and put it on a platter, sprinkle with powdered sugar and serve to the delight of diners who did not stop more than say

"Mmmmmmmhhhhhh bon .... but .... but mmmmmmhhhhhhh chel x .... brava picia mmmmmhhhhhh !!!..... .... there's more?"

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BALLS OF ANCHOVY

cuocherelle hello my lovely, look here what I propose, I found a newspaper "diet", insert one of those typical "summer diets" clinging to a monthly, but which one? I do not remember us ... Anyway, the recipe just right?
To tell the truth 'ste balls so I do not really seem harmless, they are a lot of calories per serving, more than 300, the face of summer diets!.

Ingredients for 4 people: 700 gr
. anchovies, slices of 5 white bread, 1 dl milk, 1 egg, breadcrumbs, oil, flour, 1 lemon, salt and pepper.
Immediately remove the crust from sliced \u200b\u200bbread 'and put it to soak for about 10 minutes in milk, anchovies cleaned by removing the head, viscera and bones.
Lavale well and place it on a paper towel to dry a little.
Did you? Now put them in a blender ... e. .. fffrrr blend in and give us at a speed too high.
Place in a bowl and squeeze for good bread and add it to the anchovies, then add the egg, salt, a pinch of pepper that it never hurts to mix well and refrigerate for about 20 minutes.
After this time "deposit", create the small balls, mix the bread crumbs with flour (not too much about 20 oz.) and now, go 'ste blessed pallette in bread crumbs and set aside.
Heat a frying pan with oil and fry the patties a few at a time. When
are beautiful golden, place it on absorbent paper to remove the oil in very hot eccesso.Servitele accompanied by lemon slices ... I would add we also fresh salad as a side dish and you? Kisses to all from Fra '

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CODE SCAMPI CURRY SAUCE ON A BED OF RICE ENDIVE

Ok girls and I can tell you that?

The framework for the exhibition has been delivered and nothing else I've got to be creative in the sense of the word then of course ... so there you go, just for you, la mia nuova creatura: code di scampi ecc... ecc... ecc...titolo troooppo lungo.

Ingredienti:
500 gr. di code di scampi surgelate,se son freschi è anche meglio sì?!.. 150 gr. di insalata indivia, curry, 1 bicchiere di vino bianco, sale, una piccolissima punta di peperoncino, 2 cucchiai di yogurt denso, 1 cipolla rossa, pomodoro per insalata.
Pulisci la cipolla e tagliala grossolanamente.

Pulisci anche l'insalata.

Metti a scaldare una padella antiaderente e buttaci dentro l'insalata e la cipolla, copri di acqua e lascia lessare il tutto.
Scalda il magico wok.
A temperatura raggiunta, butta dentro le code di scampi e fai cuocere dolcemente, poi versa the wine and let evaporate. Do not add seasoning, for now, even salt.
All in good time.
When the onion and endive are cooked, frullale with a mixer, cream the outset that you are presented under the eyes is a little liquid, because you have to put it back on the fire to thicken it but be careful not to burn it eh!

Taste and adjust salt. When it starts to thicken, add the yogurt and let go again, re-taste, it is time to put a pinch of spice is not it?

Add the chili ... very little, when you hear samples at the end, you tickle my throat ... ok? Well! At what point are the prawns? Nearly ready? Ok! Now add curry and you go ... so nice colored right? Careful
endive sauce ... if the sauce is too bitter for you, you can try a teaspoon of sugar but 'do not board. Everything is ready.
now on a plate put a couple of tablespoons of sauce and rests on the couch this delicate scampi, if you have a tomato, cut into thin slices and place flat on board, just to give a touch of color a little more 'lively ; season with a drizzle of olive oil. I found that the bitter
dell'indivia goes very well with the sweetness of the shrimp curry though onion makes a attimino more 'amiable and tomato refreshes the mouth.
good appetite and girls proxima.
Smak, Fra
by fra

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SENSITIVE SALMON AND YOGURT WITH TURKEY

Buona domenica a tutte voi ragazze, come state ?

Ieri non sapendo cosa fare per pranzo, ho messo in pentola questo riso che è risultato essere davvero delizioso, sottolineo che ho il pallino dello yogurt ultimamente e non so perchè.
Eravamo in 4 e quindi prendete le dosi seguenti.

Ingredienti:
riso nero venere 280 gr., 200 gr. di yogurt greco, 1 porro, 1 bicchiere di vino bianco, 200 gr. di salmone affumicato, sale, un pizzico di aglio.

Metti a bollire il riso in abbondante acqua, ricordati che il "nero" è un riso integrale e quindi ci vogliono circa 45 - 60 minuti per la cottura, aggiusta di sale e lascia andare dolcemente.
IF YOU PREFER, YOU CAN USE THAI WHITE RICE TYPE, which is always and already fragrant aroma of her.
Clean the leek and cut into thin slices, chopped salmon. Heat the wok and
buttaci inside the leek, adjust with a pinch of salt, add water and let it go, it must be boiled, baked and then when you think the water is evaporated, throw the salmon, do not add extra fat, salmon Enough already anointed her no?

If the thing you enjoy, while rice is cooking, add a pinch of garlic and parsley, parsley I do not use it, I do not like it at all but if you like ... now, baked salmon and add the wine, let evaporate, but not completely, leave a "seat" a little bit liquid.
When the rice is cooked, the water should now be absent, in case if it is not so, drain.
Put the rice into the wok and add the mixture of salmon and leeks, stir over a low heat, taste the flavors ... you have to mix but do not confuse me please.

Now add the yogurt and mix well.
Pronto. Serve hot.
It 'really good and gentle
by Fra.

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And here I am as I promised to share with you the recipe developed by me yesterday.
I prepared a rather fluid tzatziki, the idea came to me reading a recipe for a soup made of cucumbers and so I started to crush.

I feel bad not coming, although the garlic I can not stand well, was put in an appearance this morning still in my stomach ... but ... patience!

Ingredients:
we were in 4, and then I proceeded this way:

2 large cucumbers, 400 gr. of thick yogurt, 4 eggs, 400 gr. turkey breast on whole piece if possible, soy sauce, garlic, 2 cloves or plump as me ... what shall I do 'horrified all the cooks in the world ... to use powder, salt.

A protein punch!
Peel cucumbers and not let even a trickle of dark green that makes them bitter, cut into large pieces and throw it in a blender with the garlic and yogurt and then mix, taste and add salt (and garlic if you like the intense flavor).

Pour the mixture into a bowl and chill.
Cut meat into large pieces convenient hours, put the magic wok to heat and when ready, throw the meat and let it brown, add salt and put the soy sauce, salt I recommend careful because soy is already 'in Its salt easily.

Apart boil in water ... must be hard-boiled eggs.
When everything is ready, just cool.
To serve, place in a shallow dish or bowl (much more than 'nice to see) the meat and the egg, cut into pieces, pour over the "soup" of cucumber and a good appetite.
Credo che tutto questo si potrebbe fare anche con prosciutto cotto a cubetti al posto del tacchino...la volta prossima ci provo, ma questo non mi sembrava male...a parte l'aglio...che non sopporto.....
Buon weekend mie dilette.
by Fra'.
Ringrazio l'autore della foto che ho preso in "prestito".

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tzatziki SARDON

ECCOMI...SON PRONTA!!! ESPERIMENTO.......NO RIUSCITO, DI PIU'!!!! GRANDE FRA'!

Del resto è un bene che me lo dica da sola no?
Ok ragazze! Come promesso la ricettina elaborata stamane ha fatto sì che il palato ne rimanesse mooolto soddisfatto e quindi eccovela qua.

Ingredienti: una confezione di pasta brisee , 250 gr. di aggiughe fresche (sardoni), 1 scatoletta piccola di tonno al naturale, 100 gr. di gamberetti, 1 formaggino piccolo al gusto di salmone (se ti va), 2 graaaandi cipolle rosse, 2/3 pomodori medi san marzano o se preferisci il peso uguale di ciliegini, rosmarino, sale...non necessario, ma se proprio tu non potessi farne a meno...vai...vai...su!

Metti 'na padella antiaderente a scaldare sul fuoco, e nel frattempo pulisci e taglia finemente le cipolle; una volta fatto, buttale dentro e lasciale cuocere con un filo di acqua, sai che devono ammorbidirsi sì?!

Una volta che sono passite (?)...è giusto? Si può dire anche così vero??? (Io sono ignorante con i technical terms), remove it from fire and put them aside, just like the art ... (It's too far 'is joke ...).

Now filleted anchovies (I will always recommend the fishmonger to do it, but there are those who 'do not disturb ... I'm chore to me bores me ... ... but you do).

Now! Another pan to heat on the fire ... you want, I'm 'na mix the vegetables born ... when it is hot, cook the fishes ... you remember the recipe for "sardines in savor of Fra'"??? Here this part is the same ... so please do not make me rewrite and Vattel to see, great!

Now remove the skin of tomatoes and strizzagli out all the seeds, cut into slices not too thin ... and put them on ... by: open a can of tuna and shrimp ...?? Are frozen or not? If they are frozen is better! And do not even need to thaw them.
Roll out the dough crust on parchment paper, ready ... I'll take it easy, just open the envelope ... ah ah ah ... ok! Sorry I'm a little tired and my brain tends to derail ... I say, roll the dough crust, cream cheese with salmon now that I told you to buy, cover it on the bottom, pour over the Append, tuna, chopped and drained, the onions, shrimp, rosemary, add salt if you like ... and little 'bon!

Please do not get the filling to the edges, leave at least 1 cm of space.
Now you have your hands' is species of "Pizzone" that looks at you and you do??
Get an ovenproof dish and place the all the dough that eventually overflowing the cuts and blades to strip the mixture over fish ... like a tart no ???..... what else?! FIRED!! I've only
girls do not know the microwave and then give time for the ovens "normal" and feature crisp about 12 minutes, but applies to any rule that when the oven smell the food to wander around the house and see the golden crust ... course is ready. BON DE
FEAR!!
Enjoy ...
Kisses to all.
by between

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SARDON CRUST IN SAVOR (FRA variant ')

Good day my hearts, as are you?

Sunday is just beginning, and then my little head starts to grind the idea ... Today, however, 'we were invited to lunch with friends ... I am happy!
will tell you 'that sadly, the REAL recipe for sardines in savor, do not know much, so I'll try' to express myself better, I do not want people to know it well, indeed I would be very grateful if the correggeste where they have been lacking .

should be so:
ingredients: fresh
Append (which we are called sardonic) how many (?) You'll see a little 'you have little ones and then small fish, less than a dozen in person ... eh no! Onions ... a dose mmooolto comfortable, flour, salt, oil for frying vinegar.

Clean the fish by removing the head and bones, wash and dry thoroughly with kitchen paper, pass it in flour and fry.

Cut the onion into rings ... now ... I am a little wrapped up ... a time eh ... ah! Yes! Here! It seems to me that we should now put in a container with a layer of fish, an onion and so on and finally sprinkle with oil and fry with plenty of vinegar and then let soak for a day ... I think ... maybe !
Aahhhhhh ... Ugh!
the smell of vinegar bothers me the nostrils, and then when I do not like the smell, I am reluctant to cook the dish, which, as in this case, according to many, is very good ... I do not know because I have developed a much more 'light and simple.
Read a bit '!
500 gr. of fresh anchovies (for 2 people), lots of onion (I use it a whole person), extra virgin olive oil, salt to taste. (I personally do not put in this recipe).

The first part is the same as the previous recipe (as above or nearly so), finely chopped onion, better use of the tropical, the red, it is very fresh and raw is really good, does not disturb the stomach and you can talk to other diners without "killing" after eating, but I prefer to brown it. You can heat a frying pan and when very hot, throw in the onion, now leaves that "toast" a little bit, add a little water, it should not burn, but cook gently, when beautiful brunette, I will add a glass of white wine acidulated a little. evaporate leaving her going
Good! Now put on the fire another good non-stick frying pan, but here, put only a trickle of oil, just to dirty the pan, and slowly let it put us into the Pescetti and "grilling" as it were to be '!

only takes a few seconds and turn it, must have darkened just a bit, not too dry otherwise. When you've finished grilling the fish, take a container in the cot and put a layer of anchovies, if you like salt a little bit each "round" quindi uno strato di cipolla e così via fino alla fine, pero' a questo punto l'olio crudo ci va abbondante, quindi cospargete fino a coprirne lo strato finale e lasciate macerare qualche ora.

mettetelo in un recipiente con coperchio ermetico, così di tanto in tanto lo girate e rigirate fino al momento di servire

Ah! Io ci aggiungo ad ogni strato qualche grano di pepe nero, tanto per rendere il tutto un pochetto piu' stuzzicante...
Buonissimo così eh! Garantito! Ed è anche piu' semplice.
buon appetito a tutti e meravigliosa domenica a voi

Smak smak smak

By Fra'

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COKTAIL CRAB AND COUSCOUS

BUONA DOMENICA!!
Voi sapete che io amo il cuscus, lo trovo molto duttile e saporito, quindi in onore di questo ingrediente, guardate che vi propongo?!!
Mi piacerebbe mentire dicendovi che l'ho inventata io, ma...ahimè...non è così, quindi mi limitero' a riportavervela onorevolmente.

INGREDIENTI per 4 persone: 300 gr. di cuscus a cottura rapida, 100 gr. di fagiolini a pezzetti, 3 cucchiai di succo di limone, 1 cespo di lattuga a listarelle, qualche goccia di salsa worcester, 1 manciata di prezzemolo tritato, 200 gr. di polpa di granchio in scatola, 1 manciata di erba cipollina tritata, 1,5 dl. di olio di oliva extravergine, sale e pepe q.b.
Si comincia!
Versate il cuscus in una terrina, mescolatevi 1 dl. di acqua e 4 cucchiai di olio di oliva e lasciatelo a macerare per 30 minuti; unite i fagiolini, salate, pepate e mescolate.
Versate il composto in una cuscussiera (????) o in un cestello foderato con un telo a trama larga. Coprite e fate cuocere il cuscus al vapore per circa 30 minuti, mescolando di tanto in tanto...toglietelo dal fuoco, stendetelo su di un canovaccio di cotone e fatelo raffreddare.
NB: (mio pensiero) ragazze, io il cuscus NON L'HO MAI PREPARATO COSI', so che per quello a cottura rapida bisogna buttar sopra il doppio dell'acqua bollita e lasciar riposare per circa 8 minuti. N on so... vedete voi... questo mi sembra un tantino laborioso...ma continuiamo...
In una ciotolina Beat the lemon juice with salt and pepper, remaining oil, herbs and Worcestershire sauce, whisk until the sauce is well emulsified.
Now, drain the crab meat and place in a bowl and season sauce with half above and mix well, mix all
Place the couscous on a serving platter, season with remaining sauce, the crab meat and shredded lettuce strips, served cold.
BOOOHHH! Nice but too complicated ... enjoy your meal by Fra ',
trial today, but you know it will undergo changes, no?!
IO SO 'NO PRACTICE?!
kisses

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diced WITH ARTICHOKES - Part Two

Ok girls! The recipe of diced ham is fantastic, but today, putting it into practice, I discovered that the ham and grana are a little salty, and as I imagined something like this, I created a similar version but a tad bit more 'delicate using the ham and mozzarella.
putting them both in the dishes, we noticed that the one with the ham praised more 'the taste of the artichoke in the more delicate.

Here's what you need for this version:


INGREDIENTS 6 frozen artichoke hearts, 12 slices of ham (not cooked pressed to take, I highly recommend) 1-2 eggs, 100 gr. bread crumbs, oil for frying, salt, 200 gr. mozzarella

The performance is identical to the original, changing only the main ingredients.
I find that it is better, it enhances the artichoke and mozzarella wraps gently until the artichokes in his heart.
Ah! I made a sauce with soft cheese accompaniment.
With 200 gr. of cream cheese, a drop of extra virgin olive oil, a little salt and the artichokes I had left.
I put everything in a blender e. .. ffffrrrrr ... fffffrrrr ... I shake all over.

I poured into a bowl and I took the pieces of ham that were crowned with fresh tomatoes.
kissing girls.