Well, now it has returned a good girl I think is going to become a fact true? I almost started to write regularly on this blog and I'm too happy too ... but I guess many of you are still wondering what I am I doing here true? And c'avete right!!
I should be in Palermo to fill kiss my granddaughter, Alessandra, and instead of a problem or another we had to postpone .... Until yesterday it seemed that the wait was over, in fact I was about to buy 3 (ghighighi) air tickets when the little angel, then advised me to wait to do it today and ... influenza, which affected all the people I know in my area, which struck me last Thursday, which seemed to have dodged Gp, last night ... took it head on: ((My
Sami stoically resists, will my milk with the special ingredient to the antibodies, or it will be thanks to the ranks of Angels always careful to protect it, I do not know ... but if you also found to say a little prayer for him will have even more angels around:))
And at this point what I have left to do but cook Sicilian??
This dish comes from a recipe taken from my mother on one of the Montalbano books ... years and years ago he began to read them one after another, and I realized that I was reading one of his books when I heard her laughing ... Then I went to her and found her with the book in one hand and a handkerchief to wipe his tears on the other, I read the passages that the more fun and we laughed in the two ...
One day he prepared this dish here and told me that he had read Montalbano ... What a myth! Here's to feel a bit 'less homelessness is the only thing I can prepare ...
squid Montalbano
1 kg of fresh squid
3 cloves garlic 50 g black olives (I use those gaeta)
30 g pine nuts 3, 4 tbsp tomato puree 1 tablespoon
tomato paste parsley
extra v.
a little pepper ½ cup dry white wine salt
white polenta to go with (you do not read MONTALBANOOOOO. .. hahaha) I
clean squid well, removing the skin and clearing your head, I cut them into rings, I put them in a crock pot and I added the peeled garlic, pine nuts, olives, crushed red pepper, a dribble of olive oil, tomato and salt. I switched to a medium heat and once they started losing their Arquette I added the tomato paste, causing him to dissolve well. I let simmer for half an hour, then I added the wine, turned up the flame, fade and I have done in serving dishes served hot with a sprinkling of fresh chopped parsley.
I had prepared a white corn polenta, the most schiccosa idea would be to make it cool, cut into small pieces and fry:))
I should be in Palermo to fill kiss my granddaughter, Alessandra, and instead of a problem or another we had to postpone .... Until yesterday it seemed that the wait was over, in fact I was about to buy 3 (ghighighi) air tickets when the little angel, then advised me to wait to do it today and ... influenza, which affected all the people I know in my area, which struck me last Thursday, which seemed to have dodged Gp, last night ... took it head on: ((My
Sami stoically resists, will my milk with the special ingredient to the antibodies, or it will be thanks to the ranks of Angels always careful to protect it, I do not know ... but if you also found to say a little prayer for him will have even more angels around:))
And at this point what I have left to do but cook Sicilian??
This dish comes from a recipe taken from my mother on one of the Montalbano books ... years and years ago he began to read them one after another, and I realized that I was reading one of his books when I heard her laughing ... Then I went to her and found her with the book in one hand and a handkerchief to wipe his tears on the other, I read the passages that the more fun and we laughed in the two ...
One day he prepared this dish here and told me that he had read Montalbano ... What a myth! Here's to feel a bit 'less homelessness is the only thing I can prepare ...
squid Montalbano
1 kg of fresh squid
3 cloves garlic 50 g black olives (I use those gaeta)
30 g pine nuts 3, 4 tbsp tomato puree 1 tablespoon
tomato paste parsley
extra v.
a little pepper ½ cup dry white wine salt
white polenta to go with (you do not read MONTALBANOOOOO. .. hahaha) I
clean squid well, removing the skin and clearing your head, I cut them into rings, I put them in a crock pot and I added the peeled garlic, pine nuts, olives, crushed red pepper, a dribble of olive oil, tomato and salt. I switched to a medium heat and once they started losing their Arquette I added the tomato paste, causing him to dissolve well. I let simmer for half an hour, then I added the wine, turned up the flame, fade and I have done in serving dishes served hot with a sprinkling of fresh chopped parsley.
I had prepared a white corn polenta, the most schiccosa idea would be to make it cool, cut into small pieces and fry:))
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