Honeymoon Destinations Europe

bread and salami


every time you approach the end of a meal is always served fresh and not complicate it and do not always tell the guests: "a little bit of courtesy than I'm full ..." Well I got this idea from the newsletter of 24.11.2006 of Paul Marks.
brioscine sweet with the recipe a bit 'varied, the artifice Cook for the rest of the recipe for a chocolate salami and lots of patience for sausages that had pine nuts to resume fine! ...
But the bread and salami is not perfect if there is no mayonnaise .. and I took me this

is the orange curd .. a change of Lemon curd, made with oranges in the garden!

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THE WINGS OF THE SPHINX

... Boil a cauliflower in salted water, pull the tooth drilling and cut it touches. Do 'nsaporiri dintra fried in a pan indovi ancestral' na cipuddruzza sliced. Separately, a nice piece of firggiti sasizza Frisco and just that addiventa golden, cut into disks of up to one centilimetro, livannogli the skins. Mitte 'nzemmula qualichi potato cut into disks transparent Aulivia nìvure spezzettetate, salt and spices. Ammiscate this well composed. With tanticchia leavened dough of bread do 'na pastry disc and assistematela in a cake in a cake pan with high edges, inchitela with compost, cover with another disc bread dough paste the edges. Grease the tops with lard and put the pan in hot Furno. Pull holes as soon as dora (but it will take half an hour) ...
This is the recipe for 'pig mpanata that the commissioner is called double surfaces that Fazio was heald Sinni the fingers.

by Andrea Camilleri, The Wings of the Sphinx Sellerio Palermo editor, p. 186 et seq.

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FOUR TIMES THE RECIPE TUNA

a bit 'of years ago I was in Sicily by the parties of the Lidi di Noto, and a tuna fish, I met a big, huge even. I was so impressed that I often dream about the night. It was really great to take all the cold room of the store, polished smooth and cool. Only that there is a problem: I do not like tuna, it takes too much for me to eat, even the sushi (which I love!) do not prefer tuna. So that Pescioni was great, but inedible. Instead, my husband would also swim in the tuna, eat a bite. Every now bisonga also satisfy him, and then cook it. Usually what I do not like entering the house, much less is cooked.
Okay .. December 30 Massi came home with nine ounces of tuna, and for me to accept sti fillets to cook, even a kilo of oysters of Brittany. He played on the emotional ... evoked our honeymoon and the wall of Cancale, one behind the oyster market where you sit with your more than a dozen of oysters and lemon

modest sum for oysters that I even arrived in Italy ... dig the crops with tractors from the lagoon, there like that in front of Mont Saint Michel (pictured at the bottom is almost hidden by the haze on the horizon!) .. However I said that tuna was really a lot, maybe too much for two people (one and a half ...)
turns you turns thread is finished in half carpaccio with pistachios

a piece steamed with chopped basil ...


Finally, I have a thread and encrusted with pistachio nuts, I toasted in a pan ... but I still have a piece (sig!) and then I encrusted erbe fresce...
di uno la foto sono riuscita a farla


quello ai pistacchi che era decisamente più buono infatti non è rimasto nulla.. l'ho mangiato anche io facendo i complimenti alla cuoca!!!