Skewers of scallops with bacon

Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes Ingredients 16 scallops 16 slices bacon olive oil salt pepper ------------------- ------- CASE Wrap the nuts of the scallops in slices of bacon. Then prepare the skewers. Heat up a large frying pan a little oil and cook the skewers, turning often, until the bacon will be 'well browned and golden.

Arrange the skewers on a plate, lightly season with salt, pepper and bring them immediately to the table.

• A broccolini salad (25/04/2011)
• "Sky" At Il Cielo, Hilton Singapore (22/03/2011)
• Fettuccine with Peas, Asparagus and Pancetta (13/04/2011)
• Recipe: Walnut Pesto Pizza (04/05/2011)
• Iron Chef 2713: pork stuffed with cod, pancetta, and sirloin (21/02/2011)

Pancetta (wikipedia)  

Prawns with paprika

This recipe I suggested it, my son Rafael, and has been a success. It seems incredible that with so little be so rich dish Ingredients: 400 g of potato gambasuna ajoaceite beautiful teeth virgin olive agridulcesalcayena extraPimentón de la Vera (optional) Preparation: In a saucepan of salted water cook the potatoes.

Is richer if cooked whole with the skin, but if you hurry, peeled, chopped into half-wheels inches thick and cook in salted water bed is made with boiled potatoes and chopped and reserved for another hand, it puts a frying pan with a little olive oil, garlic will brown rolling, and they begin to brown, add the peeled prawns and a little salt.

Pasta with clams stained

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes + 1 hour to drain the clams INGREDIENTS 280gr. type of linguine pasta 1kg. clam 4 plum tomatoes 2 cloves of garlic parsley olive oil salt pepper PROCEDURE -------------------------- Put the clams to purge a covered bowl of water and salt for 60 minutes.

Blanch the tomatoes for 3 minutes in a saucepan with boiling water, then pass them in cold water and peel. Cut in half 'the tomatoes, remove seeds, cut into pieces and keep aside. Peel and chop the parsley with the knife. Put the clams in a pot with a lid over high heat until 'do not open.