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Spaghetti stupid

one time I was there more behind this blog.
Today is a bad day for me. You know when you put your heart and soul into a project, a job that you trust? Give up. We spit blood. But not enough. And so suddenly you change the cards. They tell you to do U-turn. Today was exactly the case.
But we talk about food is better!

I made spaghetti just stupid last night, my boyfriend proposed to go out to dinner at a spaghetti house that we like a lot, but I was home in mood and told him to come to dinner me.
Here's how!

Ingredients (for 2) 100g bacon

about 100g (of course I put a little more) hot gorgonzola
100 ml milk 200g spaghetti

little parmesan

Preparation
It 'simple. Put the bacon in a skillet over low heat, scald and a little bit. Oil and butter: enough of the bacon fat. After just add it
gorgonzola, cut into chunks. While the melt, add the milk a little at a time.
When the sauce curdles, it's ready. While
prepared, cook pasta in salted water: drain one minute without removing the water completely. Pour into the pan and mix with the sauce, leaving the stove on. Hold on, et voila: the plate, with a sprinkling of Parmesan cheese.
E 'delicious!

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Shortcake salted pistachios, olives and sesame Baked Chicken stuffed

am Teresa of Forum Gennarino , but with reduced number of eggs, this time: I have a guest with health problems ... If you can try them in the original version, are even more brittle!

Ingredients:

type 00 flour 600g soft butter 300g


two eggs and two egg yolks (large) 200g grated parmesan

little salt or just salt on the surface of an egg white for brushing



United flour Parmesan cheese and pour into a heap on a pastry.
Add the butter, diced (at room temperature so soft) and eggs.
knead quickly. Divide into three portions
and add to each ingredient that you like: olive, sesame, black pepper, walnuts, pine nuts, pistachios, chopped sun-dried tomatoes ... there is plenty of choice!
Today I made biscuits with pistachios, olives and sesame:

Formed three-cylinder, wrap in plastic wrap and let rest in refrigerator for twenty-four hours.
If you prefer, you can cut slices from the cylinder and form so many biscuits, or roll out the dough to a thickness of 5mm and cut the shape you want.
Arrange the biscuits on a baking sheet lined with baking paper and put them to rest Refrigerate for at least an hour.
Before baking (200 degrees), brush with egg white and sprinkle with coarse salt if you have not already added to the mixture.
These are the olive and sesame:

These doses are rather original:

flour 600g butter 300g



9 egg yolks 200g grated parmesan
salt (I used the flower salt) 1 egg white for brushing


Wonderful as an aperitif or pull over for a buffet.