Huh .... are you satisfaction!
What?
The fact that someone replicate your recipes ...... if we are so nice and kind enough to cite, as did Parodi with me in the program "cooked and eaten"
well ....
I will not tell me what effect did ...
at times, though, it happens that someone draws, maybe put in another room and forget where he found fertile ground
... oh well .... not a problem, however, the satisfaction is great and this is my space to share a hobby ... a passion .... and
Benvenga replicas.
At the bottom right-hand column of the two video Parodi;)
the kitchen for a lifetime, but yet I had never photographed and posted ..... Well .... the time has come and it is this dish that I would like to participate in the "Contest respectable" a .... signor contest di cui vi invito a leggere direttamente nel blog di Sunflowers58 ;)
Ingredienti:
30 gr. funghi porcini secchi
160 gr. tonno sott'olio
1 spicchio aglio
150 gr. passata di pomodoro
olio extravergine
prezzemolo
sale
500 gr. pasta fresca tipo trofie
Schiacciare uno spicchio d'aglio con tutta la buccia e rosolarlo nell'olio in una larga padella.
Unire i funghi che avremo fatto rinvenire nell'acqua calda e poi sciacquato e tagliato ed il tonno.
Far insaporire un pochino ed unire la passata di pomodoro, aggiustare di sale, e cuocere coperto, a fuoco moderato.Se dovessi rendersi necessary, you can extend it with a little 'mushroom soaking water previously filtered using Garzino. Cook the pasta and finish cooking, whisking the sauce. Sprinkle with chopped parsley and serve.
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