Ultimate I Spy Paper City Six Arrows

back with a recipe for you!

friends ..... but ciaooooooo!

'm back! There are no true?

Ok ok you had not even noticed my absence I know, but today they are in a moment of megalomania!

Sharm el Sheikh has proved better than I thought, I had fun, relaxed, ate like a piggy ... cabbage Egyptian cook them just fine when they do to Egypt but also not bad when trying to Italian.

And let's face it, because nobody says it, because nobody talks about this aspect of Egypt ...... In short, we know that

Brazilian women are beautiful

the Thais as well as beautiful are very obliging

the Russians are sexissime

but because nobody ever tells the boys that Egyptians are a knockout!

really difficult to find an ugly girl if I tell you you're alone with your hand on your heart go to Sharm el Sheikh!

I was happy with my hubby of course, but you know the eyes are made to look (Oh that satisfaction for once it's up to me to say!)

So I indeed needed, I was starting to write the numbers before you leave, I felt leggeeeeeeraaaaaaaaa burst and are now seen as a feather weight .... I should say a duvet

;-) Yeah yeah yeah I came back to me and now you take that recipe that was the first challenge for the dish is "Get to ITT" on cookaforum.

LASAGNA "WHO WANTS TO SEA"

Serves 4 1 egg 50 g flour 00

50 grams of wheat flour
4 monkfish
500 grams of shrimp
4 squid
½ l fish stock (I used the nut I do not want)
50 grams of oil
50 grams of flour
Wine

Oil Garlic Salt



Mix the eggs with the 2 types of flour and a pinch of salt if you were to look a little too hard add a little water.
When you get a nice smooth ball, wrap in plastic wrap and let rest for half an hour.
Roll the dough into thin sheets that

blanch in boiling salted water, mash them removed from the boiling water in a bowl with cold water and then drain them and put them on a towel without overlapping them.

For the filling:
cleaned and washed pretty well for the fish, heat plenty of oil in a pan with a clove of crushed garlic.

When the oil is hot nice start adding the fish, start with the calamari which take longer and add white wine.

When they have lost their transparency, add the chopped monkfish and after a couple of minutes the chopped shrimp, except 4 / 5 that left whole for decoration. Gradually add hot

continuing to blend with fish stock or white wine and salt. For the smooth

In a saucepan heat the oil and then add the sifted flour, turn so long that no lumps at this point pour slowly to hot broth and mix pretty well. A

Now you can start to make up your lasagna, buttered bowl and let the first layer of blanched pasta, stuffed with cream and fish sauce and keep up with the various layers, I have preferred to finish with a little 'of butter and a layer fillings made with a flower above the 5 shrimp remained intact. I Have made 2 pans for about 4 servings plentiful.

I baked for 40 minutes at 160 °

to you the end result!