Comedy Fish Pie

Well, now I think I myself will probably be called a fully fledged torte alcoholic. Week one was taken a sip of coffee in the office Grappa (but I was not alone, so I'm not at least salajopa:-) torte and yesterday when Biba Caggiano thumbed through Biba's Northern Italian Cookbooki, was the first eye Maccheroni con la Vodka. So those vodka pasta: 1 Put a dash of olive oil in the bottom of the pot, and pour onto one to one and a half jars crushed tomatoes, salt and pepper Suts soul. Now u let it. Simmer 15 minutes. torte 2 hakid one or two cloves of garlic torte and shredded 6 slices of bacon (pancetta recipe though, but with the pancetta still in the closet right now, and there's no Delicias, too ...) 3 Melt the butter in a pan and heated torte it with a spoon of garlic and bacon. Just do not let the brown! 4 Now, pour into the pan (täiskuumusel came down), two-lace vine. (Do not take a sip himself, otherwise the wine will not taste well, and it's not pretty nice too) Let the alcohol evaporates, and then add to the pan pack of cream (whipped cream is more correct to a census), and this tomatimögin to a simmer in a pot. See if you do not bother to tomatimöginat before the last quarter of an hour alone to boil, then pouring straight from the can into the pan is too acidic, and the corresponding raw flavor. It's just so hard to let it simmer for a bit before, right. 5 Mix all the stuff nicely in a skillet on low heat and let it mess around. Incubate for 10-15 minutes. At the same time, ready to cook pasta - Penne or conchiglied fit well. 6 When the pasta is cooked boiled (al dente sure!), Drain it and pour the pan sauce. Let the sauce and heat through a moment to adjust, and then immediately on the table. In addition to a pile of parmesan, torte black pepper and värskeltjahvatet basiilikuribasid. torte Caggiano says that Dante got this recipe from Bologna to the restaurant where the pasta is served. What is interesting is that the entire book revolves around torte Caggiano Emilia-Romagna, in my modest geographical knowledge is more central rather than northern Italy. (Or indeed all of Tuscany's main upwards?) But no matter, the book is enjoyable and encourages tested. Ordered from Amazon. Complaining interim note: I entered the last over a long period of time scales, and honestly, I have never been so far considered:-(But you expect the tuck paste the stack of whipped cream, a pack of bacon and a spoonful of butter:-))) For example, last Sunday I made Locatelli by kartulignocchisid. Sauces gorgonzolat just had to take, but I found a box of some sort Rimi center of gorgonzola and mascarpone connection. Well, imagine pleasantly piquant gorgonzola and mascarpone cream just hallitusmekki (if such a word is still there, or is it a creative vodkakastmest conditionality outbreak?)? So, they treid gnocchi ready, boil and mature at the same time, melting torte the parcel next to a pot of cream mixture inside the m & g. Natulek nutmeg and black pepper, and voilà! Preheat over gnocchi in the sauce before serving out too. Another option is a feel-good gnocchikastmeks the saute pan with some sliced chicken, pour them onto the still of the same pack of whipping cream, a tablespoon grainy Dijon mustard, salt and black pepper, then form the oven while the oven to simmer. When the gnocchi ready, hakid chicken torte in smaller, torte more disturbing Gnocchi with its mustard-cream-sauce chicken and again, a nice meal ready. Oehh, I know for a promise of a new year: January healthy eating lettuce and boiled egg ...
One of my first sòògielamusi there was just below the vodka penne, Rome, close to Piazza Vittorio (admittedly, an awful lot of years ago ...) Fantastic! The only thing that I have noticed that there are quite a different taste of Italian foods. Even the sex seems to be a different way :) Un caro saluto! 6 December 2008 20:35
ooo, too gorgonzola and mascarpone cheese ha, dolcetella told us about Meite. weight quite nicely good numbers, great sparkling wine and strawberries. if we need to visit a friend of Padua, he buys locally käntsaka, and usually if I do not finish before it ends. I also showed signs of an increased number of weight. M 6 December 2008 21:17
Here, I have to admit that gorgonzolaga gnocchi is not my first choice, because they can not get very much time to eat - the taste is such a sweet and insipid-offensive. Cep is very ok, but if they do not get, it's even rosemary or salveivõi enough. But next Sunday is waiting in front of a wild boar ragout and accompanying kartulignocchid again. I gnocchimaniakk:-) 6 December 2008 21:40
So, Vernante, the question is: Will you've made dumpling soup? If yes, do you always have the predicament of the soup dumplings torte to eat first? If yes, then you need to take down the kartulignocchide! December 7, 2008 18:22
Liina gnocchidele might even serenade sing in front of the fridge door (if he takes them to work in a box). Be a good recipe to put up piilumiseks. Well, one that can easily succeed too :) December 9, 2008 23:35
Chanterelle sauce with mashed potatoes
Comedy Fish Pie
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