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ritorneròòòòòòòò to agostooooo mackerel!

me alone I suck ..... I am sure that many might not have noticed my absence but for those few who have been noticed, I'm sorry to be so gone.

Without even a hello!

Sorry sorry, I swear I think.

But I had other thoughts to 1000 times larger than other children, sometimes a little more beautiful 'less, sometimes only more confused.

It is true that a blog takes time and care to make it grow and I was not in the right spirit, but now I am here simply

with a new recipe a bit of my own 'improvised.

And I promise that sooner or later I will update you with some good little things done in the past months.

Living in a place the sea has many positive sides, certainly the most important in recent months has been (as well as we pass each to brown in the sun!) Every Friday to have a delivery of boxes of fresh fish from a fisherman friend .

Saturday 6 kg of fish ...... between the various squids, fishes and various Pesciotti, there was a beautiful clear for at least 2 people.

Honestly I did not have much idea how to do this, the usual baked fish with potatoes inspired me and then I wanted to try Rosamund the mayonnaise, eventually I'll notice the 2 cans of salt, recovered from Sunday's roast beef, so I throw myself in this very simple and very successful experiment.

Mackerel with salt in a salad

fresh Mackerel for 2 people

1 ripe tomato 1 / 2 lemon salt to taste

extra virgin olive oil 4 basil leaves, rosemary

Lay your Pescioni gutted, washed and sprayed in white wine on a bed of salt and a sprig of rosemary.

Cover with more salt and bake at 180 degrees.

After 35 minutes, take out, was dehydrated enough but the smell was exquisite.

Then I proceeded to reduce it to pieces, taking advantage of it to remove all the plugs (or swords as they were great).

In a bowl I did a 'emulsion with lemon, basil and extra virgin olive oil.

I seasoned the fish with this sauce.

Meanwhile a little flavor to it ', I cut a tomato into thin slices, I laid out on a plate and season with salt and oil, I put on mackerel salad, here's the final result, which I accompanied with Rosamund of the mayonnaise cookaforum .

you soon ....

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Noodle full cream artichokes and shrimp.

Here I am, finally back from a weekend as it should ......
A w where I enjoyed my little house, cooking, cleaning but mostly sprawled on the couch,-P! Hurrah
back pain that I justified! However

having a great excuse for me to dispersed, I thought I had time to experiment with a few little things that in my mind for a while '.

In particular I wanted to try to make a complete pasta and cook fresh artichokes and not always the same frozen artichoke hearts.
So the ideas we already had the very clear and when I saw this recipe the legendary adina everything has taken a definite shape.

On Saturday I made the noodles integrals

3 eggs 300 g flour salt

oil

I mixed the flour with the eggs and salt and then saw that the whole wheat flour I demanded more of the liquid, I added oil to make it more elastic.
Half an hour of rest in the fridge, then with my pasta machine, I rolled out and cut into the desired format.

I must say that when I'll just make the stretch less subtle, it will be a bit 'rougher. How
flavor was excellent, however.

At that point, I am dedicated to artichokes, having no experience in this regard was eager to try, so I removed them stem the hard outer leaves, until I got to see those more clear with the root, and then I cut the tips of the "flower".
put hearts in water acidulated with lemon juice to a fine and then I left there in the middle.
So my artichokes were soaked for about a day but have not been affected at all in fact.

arrive Sunday for sauce I used
3 artichoke hearts
250 gr shrimp

I took my artichokes and I made them into slices, I heated oil in a pan with chopped I added garlic to the artichokes, which I first blended with wine White then I continued with the cooking broth for pasta preferred them softer. A cooking
I picked a 3 / 4 and I have spent with the blender, then put the cream in a pan.
Meanwhile, I peeled the shrimp, I cut them into pieces and I have dipped in the cream of artichokes, until cooked.
Cooked noodles in boiling salted water, drain and jump in the artichoke and shrimp.

I must say that as an experiment went very well, but I was very very good to be rough and cafona which they prefer to hear when you bite into a slice of artichoke, rather than the cream.
gives me the impression of a full and satisfying flavor. Before I can introduce you

risotto a great work of the husband, it's worth a try.

Besos.

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simply boiled eggs ......

Who says you do the diet is sad and depressing?

Oh yes it was me ........

However, today, perhaps because finally, after days of gray, the sky is once again clear and blue and the sun became admired throughout the morning, in fact I said today I came home for lunch, happy, perky and enthusiastic even diet!

I started with the task that I hate most of all, prepare the salad, then wash it and clean it is something I'm bored as hell .... if you have not understood the hate doing manual labor, I want to be one of those chefs who come find everything ready, cleaned, marinated, yeast and anything above that and then who shall have done to tidy up the kitchen.

I digress.

Coooooomunqueeeee today, doing the thankless work, I found unchè extremely poetic in vibrant colors of the leaves in cold water that flowed over them, and I froze my hands!

Indeed reviewing the photo I can not give me that reason, he knows so much of the summer sun sea ....

I wanted to share my joy with you!

Returning to the topic title, lunch alone today.

generally do not take me committed much, when you are on a diet you quickly find something good and fast food, but this is not my case.

So what?

I decide to get my bearings on the eggs.

Sode? Too sad;

fries or fried? Too much too everything fried, boiled

? Why not?

Eat only a couple of times in my life, I recalled that there were dietary and wanted hot water, so they seem like little info, I bothered my silver spoon to get it right.

Ingredients: 2 eggs

a tablespoon of white vinegar, salt

olive oil

1 slice of bread

In a saucepan heat the water reached a boil add a tablespoon of salt and vinegar.

Peel an egg in a bowl and then lightly in boiling water, cook for 3 / 4 minute or two, drain and dry with a perforated scoop on kitchen paper.

I repeated this for the other egg.

Meanwhile, I toasted a slice of bread, split in half, seasoned with a little olive oil and salt, I lying on a little egg for each, again a little oil.

Finish.

time of preparation, including cooking, 15 minutes.

I assure you that was very good, outside with soft slurry that heart was going to flavor the bread.

Will was also the grandmother of the new oil?

But surely! Not to brag, but my grandmother is one of the best in the world oil Ages swear!

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Liver venetian morning ..... and breathtaking!

This to me is one of those dishes that taste of childhood, the aroma of Mom's kitchen busily prepare a dinner as good as healthy and nutritious.

so attracted by a fresh liver, I have launched in an attempt to revive this recipe to my maritozzi history.

not really know if it's the exact version, I was inspired to found in various internet and much to my intuition.

Ingredients: 4

liver slices 2 medium yellow onions

oil

white wine butter

In a skillet I heated oil and a knob of butter, I added the onions into very thin slices, I have not made fry But rather stew, I added some white wine, covered and cooked for 15 minutes.

At this point I switched to meat.

I am not an emotional, it upsets me very easily, but concedetemelo cut into strips, the liver was one of the most difficult things that have happened to me so far in the kitchen.

With that knife in his hand and that bloody piece in my hand I felt like the butcher beautiful harbor and who follows Dexter like me will understand what I mean.

Luckily I managed to finish the job and clean everything before the arrival of the police ..... oops I came too much in character, I wanted to say before passing out!

Lightly flour the rags and throw them in a pan, stir it around and stir it around and jump for jump 5 / 7 minutes, do a final salt and serve.

I served with a garnish than kindly given me by my mother, FUJ'E FASCIUL, or cabbage and beans, do not know if it is a dish typical of my region.

In fact there were not only here but also turnip cabbage and chard with the beans.

Now you think if I made them my mother, I would have never prepared an outline so long and laborious?

Bravi .... obviously not!

I leave you with the show that gave me a good morning yesterday morning from my balcony overlooking the sea, in short, from my corner of heaven!

do not know why but I can not put bigger images, I can just replace them, otherwise I am sure you are happy!