A very special girl, nice, sweet and gentle.
A girl who wants to be a citizen of the world e che prende il tè tra le farfalle.
Una ragazza che fotografa fiori e cucina nel bosco.
Una ragazza che il destino ha voluto mettere sulla mia strada anche con lo Swap Cibinlibri .
Una ragazza con un blog bellissimo che non mi stufo mai di leggere e da dove traspare tutta la sua dolcezza, il suo profumo di pulito e la sua positività.
E poi ci sono io, un'altra ragazza (un po più vecchiotta) che come lei adora cucinare, leggere, fotografare, mangiare frutta e verdura di stagione e mettere il pesce come portata principale al pranzo di Natale.
Io, che appena ho visto il suo contest non ho potuto fare a meno di pensare a questa ragazza per parteciparvi. And this girl did not hesitate a single minute to accept my proposal to work together and with more enthusiasm.
And so, with my first e-mail and many other after we started our adventure
:-) So you know who I mean?? I'm talking about YOU
, the beautiful Wenny. Have you come to have a look what we have done together ...
and here is our recipe loooong particular fish says, with which we participate in the contest. Recipe un pò strana ma vi assicuro assai golosa :-)
Code di gamberone al profumo di vaniglia in salsa al cioccolato e riso thai allo zafferano
Ingredienti per 4 persone
per le code di gamberone:
• code di gamberone 16/20 (dipende dalla grandezza), sgusciate con la codina intera olio evo
• vino bianco ½ bicchiere
• timo fresco 1 rametto
• vaniglia 1/3 baccello
• fior di sale
per la salsa:
• cioccolato fondente all’70% tritato grossolanamente 20 g shallots 2
• • tomato paste ½ teaspoon salt
• • • extra virgin olive oil
vegetable broth for the rice: 160 gr thai rice
• •
some saffron pistils
• Salt • Oil for stir
For the sauce: Peel and finely slice the onions, heat a drizzle of extra virgin olive oil in a heavy bottomed pan and fry, use a spoonful of broth. Add the tomato paste and chocolate, stir and let it melt, stretching with more broth if necessary. Transfer the glass in the blender and blend the sauce more shooting. Keep warm.
For rice: cook in a little water (twice the volume to max) salt for the time indicated on the package, when half cooked add some saffron and salt to taste. Cream with a dribble of olive oil and divide it into four domes, then pull out when Serve.
For the prawn tails: while the rice is cooking fry in a pan with a little oil, pour the wine, toss a couple of minutes and turn off the heat. Salted and seasoned with thyme and vanilla seeds, scraped off the pods with a boxcutter.
To Serve: Prepare a glass with chocolate sauce and 4 code for Lie down flat, side by side with a dome of rice.
The recipe comes from this book, and clearly foodblogger two together could not fail to make any personal changes among which the vanilla bean (Wenny idea) that is fits perfectly! ! Try it, do not be stopped by this unusual combination, the bitter aroma of chocolate goes well with shellfish.
What to say? It 'was a great experience for which I thank Genny ... I have only one regret ... I would really like to cook together with Wenny / Sara in the flesh Even in my kitchen as micro old friends along with their cameras taking pictures of their creation strangest and most unexpected places of the house (and you know what I mean:)). Who knows maybe one day, life is full of surprises in the meantime I hope the beginning of a friendship ... a bit like a child I had the pen pal ... Wenny a kiss!
Martina
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