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.