Good afternoon! I am again back on a permanent basis, after a week that seems to have lasted a lifetime ... you know, on vacation time, the twist & expands, making you lose track of the status quo (especially if, as me, sleep to the bitter end and we live without schedules, which figataaaaaaaa).
not tell you the trauma this morning to get up at a normal time ... If you put then a rainy Monday, grigio&buio, ed il tubo del lavello che perde, l'unico desiderio è partire con un biglietto di sola andata per il LETARGO!!!Fortunatamente un senso pratico misto rinmbambimeto mi hanno permesso di non lasciarmi travolgere eccessivamente dall'ansia, pensando che a tutto c'è un rimedio(che non avrei trovato rodendomi il fegato aggratis).
Io che il mio sogno è poter dire "sono in vacanza da una vita"(per fare tutte le cose che amo senza doverle incastrare e relegare nel tempo libero) mi rendo pure conto di come sia bello scombussolare il tran tran per qualche giorno, per poi dare un ordine al caos.Del resto, dovremmo convergere naturalmente verso l'equilibrio, no?
Così come la pecorella ritorna all'ovile, Saretta blogettino and returns to his old habits with good:) Viauguro still retain a bit 'of the state of grace that you feel when you are with your loved ones with an open mind.
Starting today, I will present some of the protagonists of these dishes past my parties, hoping that sgolosino voi.Oggi also show you that I cooked the lasagne as a main dish for Christmas dinner, since it goes from my flesh manetta.Ho shared appetizers, fruit and sweet, and I finally raised the white flag!
LASAGNE OF INTEGRAL CARASAU, SPINACH & WALNUT
carasau 4 sheets of full (almost had a whole disc, since the package was only quarter-form)
1 / 2 bag fresh spinach to cook
500 ml of milk
oats 2 tablespoons rice flour
nutmeg salt
a handful of large walnuts
cicchiai Two seeds mixed grilled
While cooking the spinach to steam, softened the flour into the milk, along with nutmeg and sale.Portate to a boil and then addensare.Mettete aside. Cool
spadellateli with spinach and a bit 'of garlic and a drizzle of oil. Lightly oil a
pirofila.Bagnate under running water sheets carasau.Ponete a first sheet on the bottom of the pan, add the spinach, walnuts and a bit 'of other besciamella.Quindi carasau, filled to the last puff on which put a bit 'of sauce and seeds mixed grill.
Bake at 180 degrees for about twenty minutes.
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