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My orecchiette truffles and shrimp ...

Ugh Ugh Ugh!

For once I have something interesting to show you, I can not find the time.

But now I'll put a attimino because it truly deserves!

The combination is definitely unusual and well seem a bit 'risky, I thought myself the first time I ordered them in a restaurant but after tasting them in my mind there was only one and just thought

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So just married to surprise my husband I tried to prepare this recipe, I must say that already modest apartment that first time was great but in this new edition of Sunday I went over myself.

They were so good as to promise her husband that I would have given our next trip, or perhaps it was the wonderful prosecco hihihihi di Valdobbiadene vintage .....!

The execution is quite simple, the following ingredients for 2:

270 grams orecchiette (I prefer those of refrigerated, I think Buitoni)

prawns to taste your

a pack heavy cream

a knob of butter in oil

chopped truffle oil

garlic salt

white wine In a large skillet heat the oil with a clove of garlic, then add the shrimp shelled and gut, cook salt and blending with the white wine.

In another pan heat a knob of butter, when melted, add a couple tablespoons of chopped truffles let go of a very low heat so the butter flavor.

Now add the cream, mix it well for the truffle butter and let it run until it is withdrawn a bit ', in that moment you are confident you will have made a good saporin truffles.

Cook the orecchiette in boiling salted water, drain al dente (always keep aside some 'of the cooking water) and mix them with shrimp and truffle cream, start adding a little homefried' cooking water , jumping more and more flavor.

now there is pappaverle and swear that the mere smell will satisfy you fully!

As a second there were skewers and baked shrimp cocktail that I will post as soon as possible.

Kisses.

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Baked Stuffed Peppers ...

Puff ... puff ... pant ... pant!
Cha heat, I do not know you, but summer is still here ........ but that does not stop me from turning on the oven at the lunch break to prepare tonight's dinner. Guilty

my father that I paid tribute to 800 grams of ground and what best way to use it if not for these delicious stuffed vegetables and some good balls to the sauce the next day?

So after buying the missing ingredients to the super today and believe me it has been tremendously ..... the fight against the counter of the electronic scale guilty of not wanting to do the addition!
After 10 minutes of fighting the hostage in this war, which I kindly asked to be released with two different receipts and WOOOOOOOW we did it!

I'm going home with my biciclettina pink, beautiful, but it was a grind against the absurd, but I say who makes me do?, And start spignattare.
Here I put the ingredients used with such quantities to stuff peppers 6 medium-size and form meatballs to sauce 9.

long peppers 6 medium sized
800 grams of broken ground

2 eggs 1 slice of ham about 1 pound
1 slice of bologna sandwich as above
an oil parmesan cheese to taste


breadcrumbs salt to taste

milk to taste 2 cloves garlic, white wine
water


First place in a bowl to soak in the milk sandwich cut into pieces and let soak. Meanwhile it
Mizer chopped slices of mortadella and cooked, add the minced, peeled garlic, eggs, salt and Parmesan cheese to taste.
Now squeeze the sandwich and add with the other ingredients.
Run the mixer until it is all well mixed, the sandwich and the garlic should be completely disintegrated!
If the dough seems too soft, season with bread crumbs.
At this point I took the peppers, removed the shell, emptied of various seeds and cuticle and washed her going.
salt inside and started to fill with the mixture.

place in a greased ovenproof dish and cover for 1 / 4 of water and wine salt and bake at 200 degrees for about an hour and 30.

So to them it does not take much but clean the kitchen after ............................!!!!!!!! !
I recommend the bread must not forget for the foot!

Tomorrow I will tell you it was worth it (the photo is from those made about ten days ago, they were very good and I know I'm a bit 'boring!) To do all the hard work in this heat and I will update you about my indecision on my next trip!