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Ratatouille Greek Pasta Canary


This dish is easy and quick to prepare, it never ceases to amaze me the success he has. Just the other day I decided to prepare two baking sheets (and there were only 3 to dinner ...) and, once again, I should do more '.
seems that, regardless as far as I prepare, the result is always the same: shiny trays and empty plates!

Ingredients:
feta carrots


zucchini onion peppers

other vegetables as desired (eg potatoes, pumpkin)


oil Wash and cut all the vegetables thin thin (I use a mandolin cut vegetables). Thinly sliced \u200b\u200bfeta. Grease the bottom of a pan with a little oil and distribute the vegetables and feta often trying to alternate layers. Garnish with fresh herbs (chives good) and sprinkle with a little olive oil. Bake at 180 degrees for about twenty minutes far.

how to distribute vegetables will not improve 'the taste perhaps, but I assure you that, weather permitting, get lost in imaginative creations and' very therapeutic.

Even this recipe and I 'was taught by Ornella , who had tasted in a restaurant and immediately tested in her kitchen.

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or Chick?

Do not worry .. I'm not going to put myself in plucking soft and innocent birds.


This dough reminds me of an Easter Roman made of blue skies, sunny spring and especially so in good company with good old friends. Thus, 'every time I take this recipe from Arianna, I relive those emotions .. and of course a great satisfaction to taste with pasta.

The only thing I do not remember exactly and 'name:
canary pasta or chicken?
Well, maybe the author will know 'to reveal the mysterious ..
meanwhile, you also choose your favorite pen!

Ingredients: ripe tomatoes
pasta

growth

lemon garlic oil

salt

Sauté the garlic in a saucepan with a little 'oil. Add the tomatoes medal in small pieces, salt, and cook until 'are not soft. Add the growth and allowed to dissolve low heat. Add the zest of a lemon. In the meantime you have cooked the pasta (pasta cut and scratched a better way 'stop the sauce .. I usually use the penne). Add the pasta to the pan with the sauce and fry over high heat for a couple of minutes. Garnish with chives or basil.

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SPRESIANO rostìda - Cake spressa

The Spressa Giudicarie (DOP) and 'cheese, among the oldest in the Alps, a Protected Designation of Origin and low in fat.

Unfortunately, thanks to the many rules of hygiene, and 'more and more' hard to get his hands a piece of plastic and spressa that is not too fat. My Luck ', which for a time, with a native father and expert in this valley, are recommended;) and I still enjoy the traditional flavors and to learn recipes.

If you also have the good fortune of having a pound of spressa, I recommend you try this recipe: cheese lovers will eventually also licking his whiskers!



The recipe 'was taken from the book Directory proverbs and sayings in the dialect and Valle del Chiese Roncone written by Bate.

Ingredients:
spressa (4-5 ounces) butter


In a pan that does not attack, put a knob of butter to brown. It cuts the SPRESIANO flakes and put fried in butter stirring constantly. When SPRESIANO has melted, slowly toast it on both sides to form a patty. At the end of cooking should be crisp cut. It must be eaten quickly, hot, preferably with polenta. If cooling too is no longer so attractive.

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Cream of carrot and ginger

This cream and 'perfect if you need to warm up (soul and body). It takes just a few spoonfuls and you'll find yourself completely enveloped by a cloud of sweet carrot and zenzerina vitality '.


Recipe It 's my interpretation of the one presented by Debra Mayhew in his book The Soup Bible . Despite the pretentious name, this book is' one of my favorites and I recommend it to anyone, like me, has a passion for soups and sauces.

Ingredients:
carrots (1 or 2 per person depending on size) fresh ginger
(1 piece per person of about 2 cm3)

1 clove garlic, vegetable broth (2-3 ladles at person)
oil


pepper Saute the garlic in a little oil (wow, what a tongue twister!). After a few minutes, add chopped carrots and cook for about 5 minutes. Add broth and ginger finely chopped. Bring to a boil, cover and simmer for 15-20 minutes, until 'the carrots are soft.
Blend well with the blender until a smooth cream. Serve and garnish as desired: just pepper, but the sour cream.