And after the tilt of bloggers and some family problem (my husband this weekend had surgery for the calculations but is now home and all is well), here I am back in full swing (hopefully) with you and my blog ! (sorry if I ask you now these days I'm not very present in your blog but the "patient" is very demanding: D).
Returning to the recipe, I live in a city of the sea so the fish on my table but this is usually enough to prepare the evening and the photos are preposterous! This sauce instead I prepared on Sunday for lunch and it was like to be already in the summer with the scents and flavors that only the sea can give us! The recipe is easy, getting ready in a few minutes ago and its beautiful shape especially when presented in the table with cocotte Le Creuset.
I advise you to accompany the stew with toasted garlic bread ... and now smell of the sea !!!!! Seafood stew (The kitchen of the Corriere della Sera) Ingredients for 4 people 200 g 200 g mussels clams (or mussels) 200 g totanelli cleaned and sliced thin 80 g to 40 g diced fresh tomato sauce tomato paste ½ cup white wine 2 cloves of garlic a sprig of rosemary 20 g of parsley, extra virgin olive oil salt and pepper.
Let drain the clams in salted water, then spazzolatele well together with mussels. Put on the fire a large pan with four tablespoons of oil, sauté garlic, peeled and private middle of the shoot and rosemary. When well seasoned, add the totanelli and fresh tomatoes and fry both. Add salt and season with pepper to taste.
Then add the tomato sauce and all shellfish, pour the wine, let it evaporate, then cover and simmer until the mussels and clams will open. Remove from heat, season with parsley, roughly chopped, seasoned with olive oil and serve, accompanied as desired with toasted bread rubbed with garlic. 
Returning to the recipe, I live in a city of the sea so the fish on my table but this is usually enough to prepare the evening and the photos are preposterous! This sauce instead I prepared on Sunday for lunch and it was like to be already in the summer with the scents and flavors that only the sea can give us! The recipe is easy, getting ready in a few minutes ago and its beautiful shape especially when presented in the table with cocotte Le Creuset.
I advise you to accompany the stew with toasted garlic bread ... and now smell of the sea !!!!! Seafood stew (The kitchen of the Corriere della Sera) Ingredients for 4 people 200 g 200 g mussels clams (or mussels) 200 g totanelli cleaned and sliced thin 80 g to 40 g diced fresh tomato sauce tomato paste ½ cup white wine 2 cloves of garlic a sprig of rosemary 20 g of parsley, extra virgin olive oil salt and pepper.
Let drain the clams in salted water, then spazzolatele well together with mussels. Put on the fire a large pan with four tablespoons of oil, sauté garlic, peeled and private middle of the shoot and rosemary. When well seasoned, add the totanelli and fresh tomatoes and fry both. Add salt and season with pepper to taste.
Then add the tomato sauce and all shellfish, pour the wine, let it evaporate, then cover and simmer until the mussels and clams will open. Remove from heat, season with parsley, roughly chopped, seasoned with olive oil and serve, accompanied as desired with toasted bread rubbed with garlic.
- That Girl discovers Tutti Frutti Frozen Yogurt in CityPlace (07/04/2011)
- Tropical Fashion Films - Tutti Frutti for Vs Magazine Takes a Retro-Inspired Trip to Paradise (TrendHunter.com) (17/04/2011)
- Little Richard - "Tutti-frutti" & His Big Hits of 1956 (14/04/2011)
- Musical Lexicon - "Tutti Frutti" - My Answers (30/03/2011)
- Can you ride a mare when she is in heat (24/04/2011)
No comments:
Post a Comment