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PARMIGIANA chop and parmesan

Very easy chicken breast cutlets alternating with slices of grilled eggplant, fresh tomato, basil, mozzarella and parmesan.

Bake at 220 ° until they melt mozzarella and Parmesan.

All the brainchild of Simon Rugiati


also includes a pair of Fotini OCCASIOEN EQUIPMENT IN THE FIRST ROOM IN NEW HOME WITH PARENTS AND MILF.

AND DETAIL OF CENTRE.

THANKS TO MY HELPER!

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RISOTTO WITH SAUSAGE AND PUMPKIN

FIRST MEAL IN THE NEW HOUSE

Sausage Ingredients
baked pumpkin
white wine to evaporate


First I cut the pumpkin into pieces and I did bake coeprta with aluminum until it became soft.

Meanwhile, I browned the sausage with very little oil.

When cooked I put it aside and I toast the rice and blended with white wine. I cooked with broth and almost towards the end of cooking I added the pulp of the pumpkin mashed with a fork. Serve alone before I added the sausage and stir in a knob of cold butter from the fridge.

really good and gustuso.

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MEMORIES OF EGGPLANT AND PASTA-SICILY-SWORDFISH


After months I finally found time to publish this recipe.
Memories of Sicily ...
Needless to say, of course, was not even a cousin of the one I've eaten here and cooked by Mrs. Silvia.
the end it was good good cmq!

Here is the recipe for two people.

a swordfish steak

1 eggplant fresh tomato basil



First he cut into cubes as small as possible swordfish (in rocietta original had crumbled like the tuna in oil would do ... but am epurtroppo The cubes were evabbè ...)
Meanwhile I prepared the eggplant, cut into cubes and allowed to drain in a colander with a bit 'of salt.

I browned a clove of garlic with a little 'fresh chili, I added the eggplant and rinse buffer of excess water, I added fresh tomatoes into small pieces and I let it go until the eggplant was not cooked and soft. Only then did I ggiunto the diced swordfish do not harden too much.

Meanwhile, I put to cook the casecerecce.

I jumped in a pan with basil and extra virgin olive oil.

... Good result Gnamgnam

The swordfish had been actually soft and not dry.

Here are some steps in the recipe.


UNFORTUNATELY MISSING PHOTO DELL'IMPIATTAMENTO .......

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MY GIFT!! HO CORK TOO!!

And here I am at home .....
This morning my package arrived from Company of the Corkscrew!
FANTASTIC!
All perfectly wrapped and packaged!

Here are the pictures of the products I chose a bottle of La Roncaia Ramandolo, The Roncaia Piccolit and a bottle of sweet wine of Pantelleria Yanir conclusion and a jam jar of prickly pear!

I can not wait to taste .... gnamgnam!
still infinitely thank Mr. John for the opportunity the availability and kindness!
THANK YOU THANK YOU!

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THE FELLOWSHIP OF THE CORKSCREW


Arieccomi .....
I was not completely gone, just a little 'taken with the new married life! Today
not post any recipe, but I present The Fellowship of the Corkscrew! Last week
scuriosavo between the various blogs I have a favorite, here, here and here and I came across many reviews that talked about this site and the initiative reserved for bloggers!
Immediately I thought: "Damn I'm also a blogger !!!!!!!".... then I thought a cool head but nooooo nothing to do my little blog on the rise in against other superblog!
But since nothing is lost I have tried the lot, I got the courage to 4 hands, and I wrote to bring my blog.
Within a week I responded to Mr. John Gent.mo permitted to review the site, and so here I am! Site
hand I immediately started to sail and to my surprise I found a great product vairetà first of all wines from all regions of Parthian! I also made a leap in the culinary department ..... yum yum what my eyes see .... the jam .... must of prickly pear breakfast during their honeymoon in Sicily ... I also made a jump in the oil when But completely "dried up" the hope is stocked soon!
Very pleasant and site navigation, products rich in detail!

Well what are you waiting! take a trip to you to browse there are always lots of products on offer if you have a blog and join in the wonderful initiative that the site of "Company of the corkscrew" offers!