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recipe summer herbs and home made! I

Introduction .... I do not know if I am no longer able or blogger is to write the numbers but I am unable to enter the larger photos, in any event by clicking on it you will see the enlarged, the detail we know is always a pleasure!

One of the things I love most of the summer are definitely the scents and colors to which the associate in my mind.

Summer for me is the smell of tomatoes, picked warm from the sun, so bitter arugula and fresh basil, red and light green chillies and all the colors of the flowers in bloom, not to mention 'blue sea is the fantastic story that .......... vitaaaaaaaaa (Antonello said my friend!)

What surprises me is to see how to make use some features in my dishes, I have recently noticed that the colors of my menu It's all about the Tricolor.

I feel like a patriot of the kitchen!

said this spring around I decided I had to have some aromatic plants on my terrace, I do not think there's anything more beautiful than an ingredient used in cooking just read.

As you can see from the photos to start I focused on rosemary, basil (mom what an amazing experience intoxication of her perfume in the morning when the water it!) And peppers, a little more kindly snatched plan the campaign and my grandmother's chili jungle, below, magnificent!
as short as it is not, ultimately there is no plate on which there is no basil or pepper to enhance taste!
Today we put two of a very simple and certainly for many, represents the classical discovery of hot water, but to me precisely because of their simplicity amazed to taste fresh and delicious, with more or less caloric content .

The first is the quintessence of the basil, if I had a grandson two years and asked to associate the word basil to something, I'm sure you respond PESTO!

Mine does not claim to be the real Genoese pesto but it was a good, definitely on my WonderPiantina, but I want to post it because I've never found a recipe online and I think some of the doses eye that I failed to get a fairly balanced pesto!

Orecchiette pasta with basil pesto.

200 grams orecchiette

20 basil leaves, pine nuts

15 + 5 / 6 for decoration

+ 2 tablespoons of grated pecorino cheese to sprinkle the finished dish to

half a clove of garlic oil to taste

In a bowl, chop everything with the immersion mixer until a smooth sauce without lumps or large pieces.

Taste and adjust as needed pecorino or salt or oil.

Season orecchiette with pesto, cooked in plenty of water salt and garnish with remaining pine nuts and a dusting of pecorino.

really really good!

The other recipe I got it, I wanted to try the famous cottage cheese but I did not know how to consume them, I thought that after a low-fat cheese for what is not can not be comfortable with a fresh tomato sauce tomato basil.

Spaghetti with fresh tomato sauce with basil and cottage cheese.

200 grams of wholemeal spaghetti (I buy the best fit for me!)

20 cherry tomatoes (25/30 if they are very small)

100 grams of cottage cheese

garlic oil

4-5 basil leaves salt

In a pan fry just one clove of garlic with a teaspoon of extra virgin olive oil, add tomatoes, divided into 4 and let them go.

Meanwhile cook the spaghetti in salted water.

In my case the tomatoes have cooked for 8 minutes equal to that of the same spaghetti, but a couple of minutes before shutting down I added the basil leaves whole.

Drain the pasta and add to the tomato sauce and flakes that melt with the heat of the pasta a bit 'creating a nice creamy sauce, garnish with a sprig of basil.

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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!