Oh yes! I think it came in just now, I can not escape the constant requests to publish the pot in the past month has made my life more beautiful in some respects.
more beautiful because I had the satisfaction to show it to millions of Italians, more beautiful because despite not having won the test of a cook, has received many compliments, the more beautiful because it helped me to forge a friendship with my friend, beautiful as it was unexpected of rings "Mario", the more beautiful because since he stands in my kitchen, in my head my thoughts become clearer in the future about what will happen next is not immediately!
Viva viva viva pecorara the sea then!
A plate revisited, but with his classic character, a brilliant idea in a late summer evening out on my balcony, a beautiful landscape and two friends who exchange ideas, then a call for the test of the cook, a 'experience beautiful, a "two days" in the eternal city full of excitement for the next day!
In rehearsal studios test of the cook, after the broadcast technicians were busy tidying up the studio when we see them as they approach the scent of our pecorara sea becomes more insistent, it turned out that everyone with a fork in hand teased our rings from the pan, they looked like say ... "but" ... well done 'Abruzzo sti! Enjoy it and take a look here
"the wind of the revolution"
yaaaaaa see!
Pecorara sea
Recipe Doctor Mario and Francesco Cinapri
Ingredients for 4 people: 400 gr. rings, 1 eggplant, 1 zucchini, 1 green pepper, red pepper, 5 / 6 small tomatoes, 1 sepia to 150/200 gr., about 10 mussels, 1 glass of white wine, 150
gr. of sheep ricotta, extra virgin olive oil, garlic, parsley, salt and pepper to taste
Fry in oil in a frying pan ex. see a hint of pepper, a clove of garlic and 2 sprigs of parsley leaves private. Cut the cuttlefish into strips, add it to the mixture, after a couple of
minutes to blend with the white wine to go for a few minutes, cut into cubes half zucchini, eggplant half and half red pepper, combine everything in a pan , to go without too dry vegetables for
them stay crispy. Combine the cherry tomatoes without making them too dry, add the pasta previously cooked in salted water and the mussels will open and release their water.
Whisk and Serve, grate the cheese salt and grind some black pepper.
