And here I am with the lunch yesterday.
Here in Abruzzo the heat continues unabated, so yesterday was expected to be yet another day at sea and therefore I needed first to be prepared in advance or nearly so have everything ready to return after a small riscaldatina before her husband's return from work.
Turning up
coockaforum I found this recipe Froda that stimulated my taste buds, to put it frankly I drool on the keyboard!
Obviously I made my usual changes, I do not know why my brain can not follow a recipe in every way, I always add remove something, Okay everyone has a bad habit .... This is my: change the recipes ...... I leave you to imagine the short, eventful life I live!
And here then is my baked pasta gratin (loosely based on macaroni gratin with fraud! )
For 3 persons (2 of which great men and hungry):
360 grams of celery stripes
3 packs of sauce ready (I know it seems a blasphemy but my homemade sauce did not like the baked pasta before it was too rich so tiè get this)
a pack of mushrooms (this is the fault of my laziness)
6 slices of ham to a bit of Prague '4 slices of smoked
Galbanino cut into pieces
I cooked celery half the time shown on the package salandoli, except I did go with the mushrooms part of their oil and the sliced \u200b\u200bcooked cut into strips not too thin.
Drain the pasta gratin was undecided whether to do it directly (it was 9 o'clock in the morning before the sea) or if you dress it earlier but pass it to return to the oven, was that the pasta absorb the sauce.
I finally topped with mushrooms and cooked and one pack of sauce and left it.
At 12:30, I took my dough that it had absorbed some 'seasoning was perfect but the same, I added the grated Parmesan and the remaining bechamel Galbanino.
poured everything into a baking dish coated with plenty of Parmesan cheese and baked for 30 minutes at 200 degrees.
Sorry I can feel the smells via the web because it's something spectacular.
husband and brother have appreciated enormously, voraciously as I have not figured if I liked!
We ended the meal with this dessert / fruit because unfortunately I knew only that he would come in the morning my 17 year old brother for lunch otherwise I would have made a real trick:
Peaches in strawberry vodka (but not tell my mom!)
4 large yellow peaches 1 tablespoon sugar
vodka strawberry
Peel and cut into irregular chunks or sliced \u200b\u200bpeaches, seasoned with sugar and vodka, just enough to dissolve the sugar and why do some 'syrup.
Let them sit for half an hour serve and mogul!
Too bad it was bad weather in the afternoon so no sea but her husband and brother both slept till 16, I wonder if the fault of vodka .... you say that ?..... naaaaa impossible right?
ok ok ...... but do not tell my mother the same ......