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.
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