Hola people! Today a simply receipe useful for these last hot days (here summer is crazy..hot and raining!!!)
Here the receipe:
Pasta salad with sun-dried tomatoes
Italian 320 g of pasta like penne or fusilli 3-4- anchovies sun-dried tomatoes to taste some kind of black olive baked salt to taste extra virgin olive oil to taste salt to taste
In a bowl combine the olives, anchovies and chopped sun-dried tomatoes. People have dried tomatoes in oil, drain a little oil and place them in the bowl of preserves, but those people have dry ones, cook them for few minutes in boiling water. Cook pasta al in salted water. Drain, add it to the mixture, season with a little 'raw oil and sprinkle with parsley.
Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:
Pesto of Trapani
Italian 100 g basil leaves about 400 g cherry tomatoes coarse salt to taste 40 g of cheese 40 g of grated cheese 40 g almonds Approximately 100 ml of oil
Carefully wash the basil leaves Wash the tomatoes and cut them in half Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.
That silence on the blog … I feel abandoned!
We see that spring has arrived! Well then I color a bit my dishes.
This recipe has not only a beautiful color, it has also a great nutritional level and above all tasty.
Voila, salmon pasta with cherry tomatoes and zucchini, the happiness of my husband:
Pasta with salmon cherry tomatoes and zucchini
Italian 150 g salmon fillet filleted 10 cherry tomatoes 1 small zucchini 1 clove of garlic 250 g of pasta parsley to taste extra virgin olive oil to taste salt to taste
Cut the zucchini into small cubes Cut tomatoes in half In a wok fry the garlic with a little oil. Cook for 5 minutes the zucchini and cherry tomatoes Cut the salmon into chunks, add them to the vegetables and cook for another 10 minutes. Meanwhile, cook pasta and after drained, toss them in the wok with the sauce of fish.
In summer there’s more place for salads.
Also leads you to make healthy recipes, because the cereal, as you know, are a great substitute of meat.
This recipe came from a tip, cold barley to the smell of the sea.
There was talk of cold salads, or summer in short and advised me this delicacies:
Cold barley to the smell of the sea
1 Ora 15 Minuti
Italian 250 g Pearl barley 10 cherry tomatoes a dozen shrimp enough black olives 125 g jar of pesto genovese 200 g squid salt to taste evo oil as required
Soak the barley any hour (on some bottles there is written that does not require soaking, but an hour never hurts) Let it cook in salted water for 45 minutes. Meanwhile Cook in salty water also squids and prawns for about twenty minutes. Cut olives and cherry tomatoes, put them in a bowl, sprinkle with salt and drizzle with a little oil. Drain the barley and add to the tomatoes and season with pesto. Add the squid and shrimp. Mix well and refrigerate. Serve nice cool with a drizzle of raw oil. Stir from time to time because barley dry and tends to stick a little.
I thought I'd combine these ingredients without adding more because with too you overdo it!