Great excitement in those Milano.Oltre of the fact that in a little 'brood on how filthy the air (by now has become a race between him suck face more air at the end of the day at the office or out of ...), and try to dodge the legion of bacteria & viruses that harbored colleagues and citizens, between this weekend and early next, if they see some good (for those who stay in town, I do not auch!) . Among the research of his own among the various "Golose Identity", will take a "Winwlove" enjoying "A risotto for Milan , who knows! I will be reading the reports of consular true foodblogger as Lydia & co.So to be an unfortunate but long ago I had made commitments. And to make further
bastiancontrario, mica could risotto! In a way, I followed the method, but using a non cereal that I love and that does so much bene.Un piece of Hokkaido (my other passion) and that's it . A good first course and definitely coccoloso.Perfetto, especially in the evenings feel the cold.
QUINOTTO WITH ALMONDS & HOKKAIDO
160 grams of red quinoa
a nice piece of pumpkin hokkaio bio, washed and cooked passively in the oven (you can even eat the peel)
1 teaspoon of homemade nut
a double volume of water to the quinoa
sliced \u200b\u200balmonds
nutritional yeast flakes, extra virgin olive oil
First, rinse the quinoa thoroughly, saponin to eliminate (a substance that could make it bitter). Then place it in a nonstick pan and toast (it will be more tasty and well unleash the nutty flavor). Once you add the toasted nuts and vegetable water and cook for absorption (this can take 15/20 minutes). A few minutes before the end of cooking, add the diced Hokkaido and mix it with quinotto, giving cremosità.Mantecate with the nutritional yeast flakes (or cheese) and sliced \u200b\u200balmonds, preferably lightly toasted. Serve unfilo
adding oil Ages raw.
But I never said that, in addition to the "ladies of the premier" I often see Andrea Berton at the gym?;)
nice weekend!
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