Puctures Ofbrazilian Wax

very satisfactory to lunch yesterday. Born by chance from the usual need to use what was there and maybe a bit 'in a hurry ... type rocket pocopoco dried, the eggs they become due, then the cheese and even pomdori Pachino. Only then right at the climax, when it was about to mount my dough from spumosissimo omelette, m'è occurred to me that if I did something even more thin and delicate, less omelette well, um, maybe it was even better. So cracks, with the steel recipe Camille Le Foll and how the addition of a single variant bunches of arugula (the dried pocopoco now:)). The rest went more or less by itself, in the wake of a wonderful aromatic pecorino cheese Nonno Lancia to which I absolutely love to feed a visceral, incidentally continues to finish me in the shopping cart Esperya , um, as say, once you and the other as well?! :)) While I was, and you see that we ended up doing great things in their own right at the climax, another dish, another round of 'berry , this time a red ruby \u200b\u200bcolor ToccoMagliocco to be precise! :))

Crepes with rocket
for 4

00 200 g flour, sifted 2 eggs

a bunches of arugula
20 cl of milk
20 cl of water
40 g butter, melted, lukewarm
1 / 2 teaspoon salt

Melt the butter in a small saucepan. Beat eggs in a bowl and add the milk rather large. Mix with the flour and salt and beat with a whisk to mix all ingredients. Mix with finely chopped arugula. Diluted with water and melted butter (adding, in this case, the rocket, add a little water could be used to increase the fluidity of the batter). Let stand for one hour (if the dough should then appear too thick, stretch it a bit 'of milk and is ready to be cooked). After the rest period, and resume the batter pack 12 crepes: Heat a nonstick pan (18 cm in diameter), grease with a paper towel soaked in olive oil and pour a ladle (not too full) d ' dough, the pan roteate immediately to enlarge the batter and cook about 2 minutes per side over a low heat (the edges will begin to coagulate and form bubbles on the surface of cracks). Repeat until all batter consuming.

Stuff the crepes with fresh chopped tomatoes (and let marinate for ten minutes with salt, olive oil, garlic and a pinch of pepper) and shaved ... than good.

Short Bowel Syndrome More Condition_symptoms

loaf eggplant and cod

This time, the occasion was the tempting taste of Mantonicoz 2008 signed the Berry Farm . White, young and perhaps for this very rich in contrasts, the same as its homeland. Skirt the issue but the part where I learned to pretend on interview, smell and final liquidating my cup with a "really good, the taste buds thank you very much:))" . Subtitle, perfect for this particular dish and decided in taste. The first eggplants of the season in combination with the dried cod, with the complicity of the mint, oregano and almonds. And speaking of stocccafisso, is still a vivid memory of me that I wandered among the streets of Venice Bl, spritz in one hand, camera in the other, and three adorable bloggers to follow . And when the nth appetizer made with cod Venetian (and creamed with the oil until it spumosissimo ... and here, lively "discussion on milk yes / no / maybe:)) , Elizabeth explains the calmness that distinguishes ... that this is not cod, but cod . And we always talk about the origin of cod, but with a fundamental difference in the method of conservation: what ends up in salt cod becomes instead what is left to dry in air dried cod is more precisely. And of course the taste change and how. Now, go and find out why the north-eastern Italians tend to mistakenly call cod, but the fact remains that in Venice there is the cod came as especially valuable bargaining with the Nordic countries, not least the fact that the cod well preserved, and that is hung and left to fly the air until it lost all the moisture inside, quietly holding the long periods of navigation and reach their destination completely intact . Returning to the recipe, well, everything else is just a meatloaf, or if you prefer ... elegant bowl, soft texture, the surface is slightly crispy and tasty and a taste in my decision. And leave to cook for a few hours before the inevitable taste, and this is not to bother those who like to have it 'cooked and ate', but simply because the consistency is thick, tastes better, then easier to slice it ... enough?! :))

loaf eggplant and cod
(for a small mold type plum)

2 large eggplants
150 grams of dried cod soaked already
80 g of cottage cheese (do not use too runny ricotta)

4 eggs 1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1 tablespoon grated pecorino
a handful of almonds, coarsely chopped 1
clove of garlic salt and pepper


burro e pangrattato per lo stampo

Lavate ed asciugate le melanzane, bucherellatele con uno stuzzicadente, sistematele su di una teglia e cuocete in forno caldo a 200 gradi per circa mezz'ora (devono risultare decisamente morbide). Estraete la teglia dal forno, tagliate le melanzane a metà (nel senso della lunghezza) ed estraetene la polpa interna aiutandovi con un cucchiaio. Ponete tutto nel bicchiere di un mixer, unite anche la ricotta, lo stoccafisso sminuzzato, le uova leggermente sbattute, le mandorle e le erbette aromatiche. Frullate fino ad ottenere un composto cremoso ed omogeneo, assaggiate e condite con sale e pepe secondo il vostro gusto (nel mio caso, è stato sufficiente pochissimo sale). Imburrate lo stampo e spolverizzatelo interamente con il pangrattato (se preferite, potete utilizzare la carta da forno), versate il composto di melanzane, spargete il pecorino sulla superficie ed infornate a 180 gradi per 45 minuti. Lasciate riposare per almeno due ore prima di servire... ottimo a temperatura ambiente.

Lymphoma' More Condition_symptoms

A dinner Precisino

E così alla fine, abbiamo festeggiato! I miei (quasi) due anni di blog e - giacchè si registra una certa tendenza ad annoiarsi in primo luogo di se stessi e poi perchè andava decisamente fatta come cosa, quanto meno per rendere tutto più ordinato, funzionale, ecc ecc - il nuovo blog in arrivo! Il mio agognatissimo www.vitadaprecisina.com I'm predicting now for a while and in fact, just to kill time, I would have already given the cheerful new distribution of business cards which, needless to say, I am a loyal and palesissimo recall. It must be said, the party was there despite the rain, in spite of the tables placed in the garden, flowers, umbrellas just reopened for the occasion, the citronella candles ... ehvabbè, eventually all inside! Glad the same though, and this is because - exactly as it was in my thoughts - were (almost all) of the friends I had left on the island and now you do not miss an update of the blog (at least, it should be saying around and I would definitely believe it:)) and there was my family! First, my parents and my mate who deserve a prize to the square for the infinite patience, ideas, material aid and moral ... and is not that just had to be discounted as a thing! And there were also sympathetic characters entourage Ischia known and found mostly on facebook and that, boh, would be realized because obviously affected this year's issue of food blogs: food, sometimes a bit 'strange, all things cute and photogenic , but in the end ... you can even eat? :))


I'll tell you, the compliment that made me happier literally said: All things seem simple and ordinary, but when the samples are always that little bit special. And say that this one is definitely the most humble approach to the synthesis of my kitchen, which is never laborious and complicated, but definitely playable and affordable for everyone. And with the overriding imperative to rely on good products, to mix them together, but only far enough, especially since we saw him messing around with the good ones, and then because it is too funny ... 'Nzomma! :))

Per la scelta del menu, non ho fatto altro che setacciare (e risetacciare) a fondo l'archivio del blog, per ritrovare le ricette secondo me più gustose, quelle facilmente riproducibili a casa (anche se magari rientri tardi dal lavoro, ecc ecc) e quelle che inevitabilmente sentivo più mie, voglio dire, proprio in senso sentimentale. Per cui, sicuramente frittelle di pasta cresciuta , quelle con i 'ciurilli' (fiori di zucchina), le torte salate dell'ultimo minuto, quelle con la pasta sfoglia già pronta e condite, per esempio, con l'amatissimo pesto-pomodoro-ricotta, ma anche con quella scemenza assolutamente geniale (assaggiata di recente in una rosticceria romana vicino casa) e cioè simple tomato sauce, seasoned with salt, olive oil and garlic, then finished with plenty of parsley gambucci reduced to small pieces. Courgettes 'cheese and eggs', those of my childhood, for the occasion included in milk sandwiches of all time, then the mess of mom, gateau rice, the meat loaf that the day after is even better (keep in mind!), golden croutons just to taste the beans with mortadella Gabriele Bonci known and most pears (fried with butter and honey) and gorgonzola. The eggplant patties that are a must in any self-respecting family bell, as small as a ping-pong and really finished in a moment (you'll understand ehvabbè, a bite and go:)). And that little thing offering delicious spilled almost by chance, the one time I went to greet the relative shift (and I think it's a board signed ' club cooks '): a whip of bread baked in wood, sliced \u200b\u200bwithout At the end, the strips should be attached to the base, butter and a slice of anchovy and the other, all wrapped tightly in aluminum foil and go in a hot oven for 10-15 minutes. The visual effect should not be underestimated is that the hostess comes to the table with this sort of silver candy, waiting to be unwrapped in front of the guests (keep strong because the smell is destabilizing) and that each one serves its own, separating aromatic and delicious slices of bread ... and I both know that the flight to propose again the next call that I do at home, sicuuuuro!
For recipes, I added some links on the fly more 'famous', but if you ask and it shall be given safely ... as always! :))

Desserts: The Migliaccio and Soft Chocolate .
Shots Enzo Rando, bubbles Bele Casel, the music of the indigenous Personal , Timo and Michael to help us in the room ... and in the kitchen, that madman unleashed Maurice Foisy, Sardinian chef now transplanted to Ischia for a while 'for years and that, against all odds, has managed to put aside his natural inclination to be first lady (as any self-respecting chef, in short) just to satisfy my every request ... eheheh, although often it was not quite agree, but for nienteee:)). To all of you, THANKS!

I-catcher Console – Web Monitor Bedroom

squid seafood pie

And how do I look? I wrote yesterday in a few, are now at the stage of the hair straight! But it would perhaps be to do a little 'one step back ... because it is good that we have the presumption to make soap-opera alternative for those who, perhaps, of beautiful just could not (by the way, since they are from mine, I would have caught a glimpse of a smear, but really mean break a bet ... and then I explained how they did it once to freeze brooke? ehvabbè) , but here maybe there are those connecting only now and then go with the latest episodes of riassuntino: So, defining and Ischia, his native island, to organize the celebrations of the (almost) two years of blog (ok, yes, we say that We did get:)) , then the new design which should arrive very soon, but above all because at some point, prey to a sort of inexplicable attack nostalgic (but fondo era anche un po' una sfida con la solita me stessa, lo ammetto), insomma, mi sarei detta a quattr'occhi... e perchè non (andare a cucinare una volta tanto) ad Ischia?! E quindi adesso sarei qui, con tanto di capello dritto di rito, intenta a mettere a punto una sorta di aperitivo-cenetta very easy, ma con tanto di very important prosecco firmato Bele Casel , ed in realtà... saremmo proprio agli sgoccioli: gli ospiti saranno qui domani sera e saranno tutti lì spietati e puntigliosi pronti a stabilire se promuovere stò 'mio' cibo particolare, persino un po' strano qualche volta, magari poco casareccio e che potrebbe tranquillamente essere magari tutta una farsa mediatica (foto e ricette ok, but the taste ?:)). Oh, of course I hope with all my heart that this approach somewhere between a horror film and the final exams ... is only a nightmare due to the usual stress of performance and hope that the champagne is enough, 'nzomma! :)) PS

now provides the recipe that was my lunch the other day, a guest chef who will bend over backwards to help me with dinner tomorrow night (heheh, but only because hopelessly forced). And I wanted to add, despite the name of the dish (which matches the format of pasta), here there are squid as he would like the tradition (cut into rings so as to draw the paste), but clams and prawns, with the unexpected cooperation of the rocket. And the result is very respectable indeed, a variant of greedy and easy to perform ... to be entered on the agenda quickly. :))

squid seafood
for 4

320 g of paste format Calamarata

16 prawns 1 kg clams
4 tablespoons extra virgin olive oil olive
1 clove garlic 1
bunches of fresh arugula
chili
10 cherry tomatoes type

Eliminate paws the prawns, rinse and let drain. Wash clams thoroughly under running water, place them on the stove over high heat and, stirring from time to time, wait for it to open (a few minutes). Filtratene the cooking liquid. In a large skillet, heat the oil to heat and brown the garlic very lightly sweet with a bit of crushed red pepper. After a couple of minutes, remove both. Cut the tomatoes into cubes and pour in pan, add the clams and shrimp also, add 4 tablespoons of the cooking liquid filtered, cook for a few seconds, then cover and turn off the flame. Boil pasta in abundant boiling salted water and, just before draining, add a ladle of cooking water into the pan with the clams. Drain the pasta, turn the heat under the skillet with the sauce, pour the pasta, add the roughly chopped rocket and to jump quickly to mix well. Serve immediately.

Cyst More Condition_symptoms On Ovaries

straw and hay pasta with artichokes and sour peppers

With so much of my grandmother's flat in plain sight, another round, flat-old mother and another, against all odds ( whèn m'impunto I really do miracles ), we even knocked out some semblance of a recipe schematic. And maybe, perhaps, after all states! Now, being just a recipe mammesca , fingers crossed that the determination of the tentavivo undetectable, you know, do not get to affect the soft and cuddly-ever :))... but we sincerely hope not!

pie straw and hay pasta with artichokes
for 8-10 people

500 g of hay and straw noodles
1 kg and 1 / 2 of
artichoke hearts 3 tablespoons grated pecorino cheese
3 tablespoons grated Parmesan cheese 2 tablespoons


200 ml of fresh cream 4 thick slices of salami Neapolitan finger
2 slices of smoked cheese thickness of a finger

1 clove garlic 1 spring onion 4 tablespoons
d'olio extravergine d'oliva
sale e pepe

In un'ampia padella, scaldare l'olio e rosolarvi l'aglio sbucciato e leggermente schiacciato e la cipolla novella tritata. Eliminare l'aglio. Aggiungere i carciofi tagliati a spicchi e lasciar insaporire con cura: devono ammorbidirsi. Condire con sale e pepe, prelevarne metà e frullare con l'aiuto di un mixer unendo anche lapanna, la ricotta, due cucchiai di pecorino e due di parmigiano (dovrete ottenere una cremina morbida ed omogenea). Intanto, cuocere le tagliatelle in abbondante acqua bollente e salata, scolarle al dente e condirle con la crema di carciofo (lasciarne un po' da parte) ed il resto dei carciofi lasciati interi. In una teglia leggermente imburrata, pour half of pie dough, cover with cheese and salami, cut into cubes, complete with the rest of the dough, spreading on the surface of the cream of artichoke made by, the Parmesan and the remaining pecorino and bake at 180 degrees for 15 minutes ( must form a golden crust). Remove from oven, let stand for ten minutes and serve.

Terrylightspeed Coppermine

I could also write: growing peppers in sweet and sour! My mother's old flat, indispensable cornerstone of Sunday dinners with the family ... seasonally speaking, from now on! Given that fact, not even expects to arrive in June, but really just the first sunshine and is now pepper. I must also warn that in many (including me) have tried to get the very same result, that creamy with sweet and spicy, the bread crumbs greedily attached to strips of bell pepper, but it is a dish that is especially telling, and perhaps we must resign ourselves to try (try again) and take a little 'hands. So, between the various sprays and handfuls, I can tell as it is, just like my mother did with me ... a moment ago! :))

peppers and sour according to my mother

roasts the peppers first, nice hot oven (you put them directly on the pan with a little 'with parchment paper) and when they are ready because you know it wilted and touching them feel beautiful soft skin and nice charred. Pull out, wait a bit 'and a holy patience Peel them to you slowly, you open them into strips as it is and of course remove the seeds. In a pan, sauté garlic and extra virgin olive oil, remove garlic and add the peppers, make a little flavor ', add a handful of breadcrumbs, one of sugar, a splash of vinegar and let it evaporate so losing the strong smell of vinegar. A bit 'of salt and your done! Add a little 'black olives and see that at room temperature are much better, with the toast ... How did we ever not? :))

Bloated Stomach, Low Energy

Fried paranza

Speaking of good things, good and, above all, happy extrapolation Neapolitan ... Today, fried paranza . That is, what is fried, for better or worse, the catch of the day, made entirely of smaller fish, in varying quantities and types (mostly mullet, cod, anchovies and sogliolette) and I almost thought of all the tumbler ' amarcord linked to Precy baby when her grandfather stopped off and fixed to the pier on time for the arrival of the vessel (the fishing boat, in fact) to see quickly to grab the pieces best. I, at the time, very unselfish all'aspetto quali-pesci-pigliare e invece molto presa dal quel generale e folcloristico lavorio di voci, odori, gesti... scene che ti restano impresse come se fosse ieri! E il resto è semplice, dopo essersi accaparrati i famosi pezzi migliori, un giro veloce nella farina, scrollatina per eliminarne l'eccesso, un tuffo nell'olio d'oliva caldo (e profondo), pochi minuti di sfrigolatura, giusto il tempo di dorare la farina in superficie... e tutti a tavola. Da gustare semplicemente con del limone spremuto e, soprattutto, senza nemmeno prendersi la briga di spinare, scartare... chè qui non si lascia davvero niente! ;-)

P.S. se oltre al limone spremuto, ehm, pensavate di enjoy it all with the same background that you see in the picture:))) ...

Chalet Primavera - Via Ponte, 15 - Ischia - 081 992 809

Pain Groin More Condition_symptoms

Cookie Cherry Lemon

to want to be your defining , if you go to Naples, Ischia and surroundings, say cherry cookie .. . that so v'intendono better! luscious little article of the traditional pastry bell-dried pasta section, but especially poor and strictly-pastry section of recycling. My weakness, I'm literally insane! Because I love everything that is attributable to the voice biscuits, I love the pastry in all its many variations (This one is known to be soft and incredibly tasty) and then I said before ... Pastry recycling. I open parenthesis on a certain urban legend that, in this trick here, moved quietly all the leftovers from remnants of other (perhaps more famous) preparations, confectionery ... ah yes? So what? Actually the magic would be right here when you really cook with what was, when you do not throw anything away, but even talking about it ... and then of course, pastry you go, so if you find that quality in general the quality you choose, do not see why their noses, for example, those poor, miserable scraps of sponge cake ... so to speak! And I assure you that when a cherry cookie is good, so soft, moist, fragrant, really recognize it at first bite. The biscuit photo was kindly provided by pastry Good (oops, nomen omen), located in Ischia, via aqueduct to the number 38, but find it easier to bar Coco Frost, at the foot of the Castello Aragonese , if you wish to combine candy and stroll in the historic center ... exactly as we did 'nzomma! And for those who, instead, wanted to try a cherry home made biscuit found here a highly effective prescription and Orthodox (including recycling scrap :))... also because the undersigned, anchored to the island for a while 'days, which I gladly would take advantage of that more local production, ehssì! :))

Flat Feet More Condition_symptoms.

time picnic, trips out of town for brunch on the terrace of small parties in the garden of the earliest and timid side trip to the beach ... but if the bad luck does not allow any of the situations mentioned above, most lovable, while you knead. And then afterwards, invite your friends who are dearest to us and treat yourself to an evening of sly and slow ones, made of light chatter and protracted indefinitely, glasses are filled and emptied without being able to keep track of them and last but not least ... baba's rustic! That, needless to say, s'affetta more than willing and really without a shadow of restraint. And good as it requires only simple sausage to accompany grilled vegetables and just a few that I have to say we're damn good, especially if maybe make a first layer of salty ricotta ... short, I would be here to experience mouth-watering options, which ultimately would still be on vacation! :))

Baba rustic
ring mold for a 26-cm diameter

250 g flour 00
250 g of flour manitoba
(or two medium potatoes, boiled and mashed)

4 eggs 120 g soft butter
120 g sugar 200 ml milk

2 cubes of fresh yeast (50 g )
1 teaspoon salt

for stuffing: 150 g
Neapolitan salami in a single slice
150 g in a single slice of mortadella
150 g Emmental diced
150 of semi-spicy diced provolone
4 tablespoons grated pecorino romano

for the mold:
butter and flour taste

Mix flour with salt (if using potatoes, add them along with the rest of the ingredients), add the yeast dissolved in milk with sugar and begin kneading. Mix with the lightly beaten eggs and butter. Continue to knead, it also incorporates the diced salami and cheese: you get a smooth dough, but more moist and softer than a normal pizza dough. Place it directly in the mold already buttered and floured, cover and let rise in warm place until doubled (usually at least two hours). Bake at 180 degrees (preheated oven) for 40-45 minutes, will be puffed and golden. Remove from the oven and let cool before portion and serve.

Northern New Jersey Gay Spots

Baba rustic bread (or lemon Procida)

Toh, who came to Ischia for snack time, spotted the strange object on the kitchen table of my mother and then ... What is the lemon bread? For all the info character-botanical garden, please sit easily here. Instead, a moment to understand us as a refreshing snack, light and tasty, of course ... peel, chop, season with a tear of olive oil, a little salt to the good one, if you like a few drops of balsamic vinegar and enjoying the freedom . Uhm uhm ... and the next time around me knows that I try to grill a tad too, so, just to see! ;-)

Chickenpox Condition_symptoms

Veal with tuna sauce or cheese cake vitel tonnè

Still on the subject of Piedmont- itudine, my very first time co 'I'm superb piece of beef! And how right that was made with the recipe absolutely pure and orthodox Sandra Salerno the friend, to be followed to the letter in those who are few, but necessary steps. Except that rather than stay here to quibble about the wonders of a second course that always makes her bloated figure (perfect for a Sunday lunch, generally in the case of guests, and even when they invite you and have the system 'everyone brings something' ), here we would focus mostly on a series of practical and logistical notes, little thing tried in the famous day-after ... since no one knows how and why, but I'm always advancing veal with tuna sauce. And moreover, seems to never end! Now, since you could easily freeze in order to save for a corner on more than one impromptu dinner (let it thaw slowly in the refrigerator first and then at room temperature), have you ever thought to use it for sandwiches and sandwiches to take away? The popular lunch in the office, it's good that you do on the fly (and also in the office), but maybe if we give them a palatable because is even better! With a few leaves of lettuce and maybe some slices of tomato Salad of those lovely firm. Ok, then the days go by and if you arrive in your calf even dream at night, the series "Tomorrow morning I get up and act like the very first day of the launch window directly from the" ... Blend all the ingredients and let us into balls and fry from Panarea. Of those one-bite to offer as an aperitif, or a meatloaf a little 'different than usual (which, moreover, could do with the leftovers of the Easter lamb and several kids). Wanting just overkill, blend, amalgamate with one or more eggs (clearly depends on the amount of meat at your disposal, you must obtain a rather creamy), add the leeks and maybe slap between two disks of dough crust / pastry, bake for half an hour and then leave the cake on display on the table so that everyone can use on my own ... if and when it goes! :))

COMMUNICATION SERVICE

the kind readers inform one from here in two days the blog will take a clear and sharp bends in Naples because of my temporary stay on the island native ... in practice take storm the kitchen of my mother, not to mention even one of aunts, friends and nice little places ... and do that for a while 'we read there! :))

veal with tuna sauce
the original recipe is on www.untoccodizenzero.it

nut nut (veal) 1 kg onion
1
2
carrots celery parsley
2 4 / 5 stems

the tuna sauce

tuna in oil 300 grams (drained)
salted capers grams 20 +20
anchovy fillets in oil 6
1 sprig parsley
cold soup about 150 ml (you can use to cook the meat)

M waves and cut all vegetables into pieces. Boil the vegetables in lightly salted water. Add the meat and cook for 25 minutes starting dall'ebollizione. Remove from broth and let cool. Cut the veal very thin slices (if possible with a slicer).

For the sauce: blend the tuna, anchovies, capers (20 grams), parsley and stock. If necessary, add salt and pepper. Keep in a cool place.

Arrange the meat on a tray or platter, cover with the sauce, capers and desalted few remaining parsley.

Migraine More Condition_treatment

Survivors of Easter and maybe the rest (I stop in Lisbon, you?:)) to re-open the dance with a culinary recipe quick and very relaxing, moreover made of ingredients interscambiali and therefore attributable to the section recipes simple and extremely clever, " well as those that make us a bit 'to empty the fridge ... and then here's how you recycle the ricotta that was to become the number pastiera 1234 and on the other hand, better looking, for some reason, I preferred to give up! :)) And as they say in these cases, by popular demand: a blog, my own, which is becoming a sort of appointment the day-after, the day before and the day after tasting, if you like, you even tried the recipe. This is prepared pie just recently for a tasting of wines Cascina delle Rose , so strictly Piedmontese cheeses and a result I have to say very appetizing, cheered loudly for a while 'friends ... just as I was saying: hey , but this one I find on the blog? :)) For the exterior, I would willingly leave the recipe for the beloved mad dough, light and docile to handle (the one that once you try it, not just as soft), add but note that, cases of extreme laziness, will do even puff pastry fresh and ready! Let us know. ;-))

Cheesecake Piedmont

for the dough:
250 g flour 00
100 ml of water
2 tablespoons extra virgin olive oil a pinch
salt

to stuff:
250 g robiola
250 g of soft gorgonzola
a handful of green olives 2 eggs

salt and pepper Mix all ingredients the dough until a soft dough, compact and not sticky (add a little water ' at a time until you reach the right consistency). Wrap everything in plastic wrap and let stand for at least 30 minutes. Meanwhile, work the cheese with the eggs and a pinch of salt and pepper, until creamy and smooth. Roll out the dough with a rolling pin to a thickness of about 2-3 mm, trying to get a rectangle. Spread cream cheese on half of rectangle (considering the long side), complete with bits of olives (pitted clearly), close as a kind of strudel sealing the edges well (Step on the pads slightly damp), the pits with the blade of a knife (so as to let out the steam that forms inside during cooking) ed infornare a 200 gradi per circa 30 minuti o comunque finchè la pasta non risulterà perfettamente dorata e croccante. Lasciar raffreddare completamente prima di porzionare e servire poi a temperatura ambiente... magari con un buon calice di barbera.