Watch Groping On Trains

Nothing is more simple and at the same time, no more good to start a trip around the cod, I will busy next Saturday! Technical or just want to understand something more of this extraordinary item? Bought a book about last week, and found a wet cod fillets ready to be cooked, I took the opportunity to make this recipe, but hindsight has led me to buy another thread that I'm already desalination Saturday! I plan to make the ravioli of cod! but not only ... we'll see! On the other hand last night rose a ferrari, together with a beautiful view from my balcony accompanied this recipe really easy, which is perhaps a bit of a chance to call "Ratatouille," but the basic idea is that then ....

an eggplant, zucchini, yellow bell pepper, celery onion and some cherry tomatoes, fry the onion in olive oil, not just begins to brown, deglaze the background with white wine to the onion does not burn if, once the wine evaporates, add the vegetables that you previously cut into 1 cm cubes, add salt (a little) and pepper and let go a little, finquando bind the vegetables with each them, but be careful not to cook them completely, because this must remain crunchy salad is delicious. Meanwhile, in a pan with olive oil you cooked the cod 5 minutes finquando starts to fall apart. Leave to cool the two parts separately, as soon as cold flaked salt cod with hands and add it to vegetables, a drizzle of raw oil and served on ...!
See you ...

Cat Intestinal Infection

After a few weeks in making "dancing sun" finally someone up there is reminded that we humans need light and warmth to survive and above all to be happy and to make sure that our mood is at the Top; so here's the first Sunday in May respectable: lots of sun, sea and hot to live!
Slide of the invitation on the beach, I "facilities" (as we say in our country) a pranzone (???) a lunch on the terrace of my house with lots of white umbrella to shelter from the sun (pending roller blind ordered and paid in full over a month ago and still arriving grrrrrrrrr ).
useless to ask what the menu because I can not stop cooking fish a year now, have literally gone crazy for tartarre and for raw; now "tartarro" ;-) all that I encounter.
Sunday was the time Norway lobster (photo 1) but even if we go to order some pictures missing, namely that of raw cuttlefish, one of the split tiramisu that has become a must on my table, and especially that of sangria which I learned the recipe (true ) in Spain last week.

• 1 Tartarre scampi strawberry and mint
Raw cuttlefish in salted water with onion and red pepper

all'acquapazza Linguine with meat sauce • 2 to race, tufts of cuttlefish, wild and asparagine tomatoes

• 3 prawns flamed in brandy and garlic oil romarin tomatoes

• 4 only arugula salad, cherry tomatoes, walnuts and avocado, dressed with vinegar, mango juice and orange oil bio

With the starters Sangria frozen prepared the night before lunch and a chardonnay sublime that you can take a look here

For the record, the lunch ended at 16.30 and my position at the table was closer to the sweet that lying to sitting. After lunch I gave myself a pat on the shoulder because they believe it was really all sublime!

If you want some of these recipes, as you always write to my mail and you have suggestions ... When
I invite you all to my house .....
Kisses to everyone!
F