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a seafood skewers and shrimp cocktail

And here's the second part of the Sunday lunch, well there is not much to say ..... and it will fill the post of pictures!

However the squid and shrimp skewers were simply cleaned and washed well gutted infilzettati a big stick.

Brush olive oil and breaded in a mixture of bread with olive oil crushed garlic salt and white wine, parsley, there would be good but now I continue my battle antiprezzemola!

Bake until crispy, about 20-25 minutes at 180 °

Then as I accidentally advanced 12 shrimp ..... well not really ..... is that I can resist the call ...... I think quell'insalatina Gamberini early with those lying over there .... and the pink sauce ........ nooooo there to do a lunch of shrimp and miss him in my beloved shrimp cocktail sauce.

Just chop a few leaves of lettuce and create for ourselves a bed for our animals cooked in boiling salted water to which you have added a tablespoon of white wine.

In a bowl mix ketchup mayonnaise with a dash of brandy and a pinch of salt, the amount depends a bit 'taste, there are those who prefer those with a prevalence of ket of brandy, I try to make it as balanced as possible and I must say that I is a world of good!
You just need to sprinkle the sauce with the shrimp salad, fresh bread to accompany et voila!

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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

Reply!

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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