Woke Up Pinky And Ring Finger Numb

Tranci di tonno in salsa al limone e pomodori concassè

Serves 4

4 slices of tuna

2 red tomatoes

a handful of salty capers

Fiordifrutta lemon 2 tablespoons butter

2 fresh lemons

Preparation
by soaking the slices of tuna in a sauce made by squeezing the lemons and adding salt and pepper. Let flavor for at least 1 hour. In a large saucepan, melt some butter, add lemon Fiordifrutta and let dissolve for good. United i filetti di tonno e fateli insaporire in questa salsa. Da ultimo aggiungete i capperi di salina. Intanto, preparate i pomodori concassè: in un pentolino mettete dell'acqua e fate bollire; con l'aiuto di un coltellino fate una croce alla base dei pomodori e gettateli per un minuto nell'acqua bollente. Scolateli e freddateli in una ciotola con acqua fredda. Spellateli, apriteli in due parti. Privateli dell'interno e tagliateli a piccoli quadrucci regolari. A questo punto siamo pronti per la presentazione finale del piatto. Sistemiamo i nostri filetti di tonno completandoli con il pomodoro concassè e qualche fogliolina di insalatina di stagione

Con questa ricetta partecipo al contest indetto dal blog http://mammahelp.blogspot.com/2011/03/contest starring the splendid jams Rigoni di Asiago.

Making Brownies Without Vanilla Extract

Spaghetti al nero di seppia

Serves 4 For the dough: 350 gr

of durum wheat flour 3 eggs Molino Chiavazza

a pinch of salt For the sauce:

a large sepia

1 clove garlic

a package of peeled tomatoes

chilli oil

parsley

a glass of white wine salt

Preparation

prepare our spaghetti on a work surface the flour, make a fountain in the center and pour eggs and a pinch of salt. Mix well and cut out a ball and put it to rest on the fridge for half an hour. Manually or with the help of a pasta machine, taken before and then layers of spaghetti

then proceed to the preparation of our sauce.

Buy a sepia asking the seller to clean it thoroughly, leaving the bag with black. With a kitchen knife, taken from many cuttlefish strips. In a pan add the oil with hot pepper and sauté a clove of garlic, add the strips of cuttlefish and fry. Wet white wine and let evaporate. Meanwhile, past the mixer and add the tomatoes to the sepia .. Add salt and cook for 20 minutes over medium heat. Five minutes before the end of cooking, break the black bag and pour in the pan with the sauce. Mix well. Finally, cook the pasta in salted water. Drain and add to the sauce. Let thicken and serve on the fire still adding a little olive oil with hot pepper and fresh parsley

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Crostata rustica alla crema pasticcera

Ingredients 170 grams of wheat flour mill Chiavazza

100 grams of flour ; for cakes, pies and cookies Molino Chiavazza

4 egg yolks 100 grams butter 100 grams sugar

a glass of ice water 1 pinch of salt

For the filling:

1 package of cream right out of ( without cooking) Molino Chiavazza

300 ml of milk

250 grams of dark chocolate

chopped white chocolate

Preparation Sift the whole wheat flour and place on pastry flour added to the white space at the center and formed a ask yourself the egg yolks, sugar, salt and butter cut into pieces, working the dough by adding little by little the ice water, such as the pasta absorbs. Form a ball, flour it and put it in the fridge for half an hour.

Roll out on a baking pan for cakes and cover with greaseproof paper. Cook the beans with the above for at least 40 minutes at 180 degrees. Once out of the oven let it cool. Meanwhile, the fire melt the chocolate with a little milk. With a bag of prepared custard Molino Chiavazza, we prepare our cream, mixing the contents of the envelope with the milk. We work with an electric mixer for several minutes until creamy smooth and homogeneous. That is one of Molino Chiavazza custard that really prepares you in a few minutes: no need for cooking, it is easy to prepare, it tastes fresh and delicate scent of vanilla which is accompanied by a delicate note of lemon. To join this
the melted chocolate and let cool in refrigerator. Spread the cream on the bottom of our pastry and sprinkle with chopped white chocolate

Here's a rundown of the products used:

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Spaghetti di riso con verdurine croccanti e pollo

Serves 4

350 of rice noodles

a chicken breast

a packet of type 00 flour mill Chiavazza

2 red peppers

a large carrot 1 onion

soy sauce, soybean oil, salt and pepper Valsoia

parsley

Preparation

Cut the chicken into pieces, pass them in the flour "oo" Chiavazza Molino, suitable for breading. Fry the chicken in soybean oil and keep aside. Meanwhile, clean and wash carefully all the vegetables and mash to match. They also jump in soybean oil, salt and pepper and set aside. Meanwhile, boil spaghetti al dente and drain rice. In a saucepan, add the chicken pieces and vegetables and cook together, add the soy sauce. Do not overdo the sauce, or you risk having too salty vegetables. At this point, place the noodles on one side of the plate and contornateli with vegetables sauteed and fresh parsley