La settimana è volata... ed è da domenica che non aggiorno il blog.... più che di cibo, potrei scrivere di valori, dosaggi, digiuni, therapies, interventions ... etc. .. etc. ...
In other words, besides having done inside and outside the medical and analist for the controls to the "Beans" (by the way, everything goes well, I'm officially in the ninth week, virtually took office a few days before ... that's why !;)) we were able to do the tonsillectomy also Manu .... despite the continuing fallout, this time it's gone ... suitable for surgery Wednesday, he pulled his thoughts too;)
Since my sickness , they continue to lord it and my desire to cook is at its lowest terms, finding in my drafts, I found this first course, now tried and tested, copied by his friend Cindy ....
Try you too .....
INGREDIENTS:
500gr. Pumpkin
1 head escarole 1 shallot
a handful of raisins a handful of pine nuts walnuts
some salt and pepper olive oil
a pinch of hot pepper or ginger (optional)
350gr. short pasta grated parmesan
Clean the pumpkin and cut into slices.
Cuocerla al dente in una pentola di acqua salata per pochi minuti.
In una larga padella, soffriggere leggermente lo scalogno nell'olio.
Aggiungere la scarola tagliata e farla saltare brevemente, si ridurrà subito.
Aggiungere la zucca scolata, ma non troppo, e poi l'uvetta.
Amalgamare i sapori e aggiustare di sale e pepe, a piacere aggiungere il pizzico di peperoncino o zenzero. Aggiungere anche le noci e i pinoli e speg nere il fuoco.
Nel frattempo cuocere e scolare la pasta al dente.
Spadellare brevemente, Serve and sprinkle with Parmesan pleasure.
This recipe is in the WHB # 270 hosted by
of Cynthia Cindystar
Thanks to Haali, international organizations, to
Brii , Italian organizations and
Kalyn, the founder of the event.
Thanks to Haali, international organizations, to
Brii , Italian organizations and
Kalyn, the founder of the event.
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