all my readers a happy Christmas. 
Tuesday, December 22, 2009
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BEST WISHES TO ALL THE BEAUTIFUL BLOG
all my readers a happy Christmas.
all my readers a happy Christmas. 
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INGREDIENTS 800 ml of water
2 carrots 3 zucchini
200 grams of spinach
200 gr leek greens
celery salt 1 fennel
parmesan, extra virgin olive oil
Parmesan
Preparation Clean and wash the vegetables. Cut into chunks. Put the water in the pot add a little 'salt and cook 25 minutes all verdure.Far
Drain the vegetables I do get into them nels
I love the past with the consistency of thick cream if you prefer a more liquid just add a bit 'of water.
Serve with extra virgin olive oil and parmesan cheese. If you wish, you can add croutons or pasta in small format.
Monday, December 21, 2009
Marlin/glenfield Mod 30
PENS vegetable soup with bacon and artichokes
INGREDIENTS
300 g Penne Rigate
5
Artichokes 100 gr quanciale
4 Tbsp Olive Oil 1 Clove Garlic 1 bunch parsley
Black Pepper Salt Method
brown in a frying pan quanciale, parsley and garlic, and after some minutes, add the artichokes and cook.
Salt, pepper, and cook over a medium flame.
Boil pasta, drain and dress with a handful of grain. 
INGREDIENTS
300 g Penne Rigate
5
Artichokes 100 gr quanciale
4 Tbsp Olive Oil 1 Clove Garlic 1 bunch parsley
Black Pepper Salt Method
brown in a frying pan quanciale, parsley and garlic, and after some minutes, add the artichokes and cook.
Salt, pepper, and cook over a medium flame.
Boil pasta, drain and dress with a handful of grain.
Sunday, December 20, 2009
Radio Shack Return No Receipt
Pasta with broccoli and mustard
INGREDIENTS
300 g of broccoli 3 cloves garlic
2 tablespoons extra virgin olive oil salt
pepper to taste 150 g pasta
Preparation Wash and clean the broccoli florets and detach from the core. Boil for 8 minutes in salted water and drain thoroughly non romperele.
In a large pan fry the cloves of peeled garlic in oil. When golden brown, remove from the heat a few moments to spend a little heat. Return the skillet to the heat and add the tops of the broccoli. Sauté over high heat for a few minutes, add a handful of pepper and salt. Lower the heat and cook for 4-5 minutes. Boil pasta in salted water and, just before drain it, add a ladle of cooking water into the pan of sauce, then a fire. Skip the drained pasta into the pan to high heat of the sauce for a few minutes. 
INGREDIENTS
300 g of broccoli 3 cloves garlic
2 tablespoons extra virgin olive oil salt
pepper to taste 150 g pasta
Preparation Wash and clean the broccoli florets and detach from the core. Boil for 8 minutes in salted water and drain thoroughly non romperele.
In a large pan fry the cloves of peeled garlic in oil. When golden brown, remove from the heat a few moments to spend a little heat. Return the skillet to the heat and add the tops of the broccoli. Sauté over high heat for a few minutes, add a handful of pepper and salt. Lower the heat and cook for 4-5 minutes. Boil pasta in salted water and, just before drain it, add a ladle of cooking water into the pan of sauce, then a fire. Skip the drained pasta into the pan to high heat of the sauce for a few minutes.
Saturday, December 12, 2009
Snowboard Burton Air 61
STUDEL OF SPINACH
INGREDIENTS 300 gr spinach 1 package of puff pastry
250 g cheese 100 g Gruyere cheese
100 grams of ham 2 tablespoons pine nuts 1 egg
Little of
butter Salt Pepper
Preparation Boil the spinach, chop and season them on the stove with butter, salt and pepper.
Remove from heat, add the grated Gruyere. Let cool
and add the ricotta, and prosciutto
Roll out the pastry into a rectangle and arrange over the spinach mixture and pine nuts.
Roll up the dough, pinching the edges.
Brush entire surface with egg strudel and place in oven at 180 degrees for 40 minutes. 
INGREDIENTS 300 gr spinach 1 package of puff pastry
250 g cheese 100 g Gruyere cheese
100 grams of ham 2 tablespoons pine nuts 1 egg
Little of
butter Salt Pepper
Preparation Boil the spinach, chop and season them on the stove with butter, salt and pepper.
Remove from heat, add the grated Gruyere. Let cool
and add the ricotta, and prosciutto
Roll out the pastry into a rectangle and arrange over the spinach mixture and pine nuts.
Roll up the dough, pinching the edges.
Brush entire surface with egg strudel and place in oven at 180 degrees for 40 minutes.
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PIZZOCCHERI
INGREDIENTS
a 500 g pizzoccheri, cabbage
400/500 g 200 g 200 g spinach coast
3 chopped potatoes, 150 grams of butter
200 g
Casera cheese 200 grams of cheese Bitto
4 cloves garlic,
100 g of grated Parmesan,
fresh sage, salt.
procedure
In a saucepan, boil in plenty of water, the vegetables for about 5 minutes, then add salt and Pizzoccheri. Bake for 10 minutes and drain. Place all in a warm bowl, alternating layers of vegetables and Pizzoccheri layers of cheese cut into cubes, sprinkle with Parmesan cheese. Previously, brown butter with garlic and sage, pour the sauce on Pizzoccheri and serve hot. 
INGREDIENTS
a 500 g pizzoccheri, cabbage
400/500 g 200 g 200 g spinach coast
3 chopped potatoes, 150 grams of butter
200 g
Casera cheese 200 grams of cheese Bitto
4 cloves garlic,
100 g of grated Parmesan,
fresh sage, salt.
procedure
In a saucepan, boil in plenty of water, the vegetables for about 5 minutes, then add salt and Pizzoccheri. Bake for 10 minutes and drain. Place all in a warm bowl, alternating layers of vegetables and Pizzoccheri layers of cheese cut into cubes, sprinkle with Parmesan cheese. Previously, brown butter with garlic and sage, pour the sauce on Pizzoccheri and serve hot.
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