bauongiorno all:) Here is slowly gearing with the customary rhythms .. but that effort! The eyelid claim some additional hour of sleep, but you can not! So, between a yawn and another , is expected all'weekend airport (we are in good shape at the beginning of the year eh?). Continuing with some dishes
protagonists of past holidays, today we talk about the second piatto.Precisamente there we enjoyed the evening when the San Silvestro.Al to decide what to cook, we have reviewed several seconds pesce.Orate, sea bass, salmon, turbot ... in the end we said, "but why not opt \u200b\u200bfor the bullied, oily fish that might appear less opulent but does it so well? "That said, fatto.La morning before going to work, I passed a fish market" prestige "where everyone is arguing valuable loot (clams, carpaccio, clams, fish caught by hand that cost an arm and a leg ...) and when my turn came I asked innocently "You have the anchovies" "Certainly," "Would you be kind enough to also pulirmele please?" Certainly. "Here, I was happy, after being bounced from the fishmonger's super that, not even paid me would clean pesce.Non know if you know but, I'm sick of the idea of \u200b\u200bblood and guts ... you can imagine then what I know is precluded operazione.Lo this is a big problem for those who smanetta in the kitchen, but what can I do?
Thus in the afternoon (I could go to the office with mica fish ...), I went to pick her delight my "small" bag, which was literally buried by the opulent packages that were parked along with mine.
Later, I tried to replicate a pan that my mom would often, when I returned on Friday from the university, and I loved molto.Beh, though much appreciated by the diners, I only know what was the most delicious dish I Met Your Mother
PAN ALIGI Au gratin
Anchovies clean and "open book"
breadcrumbs parsley in abundance
garlic lemon zest and dried orange
extra virgin olive oil salt
oliatela.In Take a pan and a bowl mix bread crumbs, garlic, diced , zest, salt and parsley, then bene.Adagiate for amalgamating the anchovies on the bottom of the pan and cover with a good layer of mixture of oil and pangrattato.Uni nice ride off with another stratodi anchovies and breadcrumbs and a tour d ' olio.Io I made two layers, as you will piace.Infornate regulator at 180 degrees for 20 minutes circa.vedrete that the surface will be a little '"toasted", take care not to dry the fish too though!
PS: I remembered then that, perhaps, the mother also added grated cheese in mix.Voi you do?
If you have a little 'patience the next time I will show you the outline of superlatives that I proposed to the anchovies!
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