Well, our boys in the final selection of handball have come home with the bronze medal and congratulations to them and their families. It was a game of heart attack, igualadísimo until the end. I was that I ate nails. The last five minutes I had to get up because I could not stop still, what nerve! And in the end won. It's amazing the progression that has had this team in just two years. After his thirteenth in the world earlier played in 2009 and occupy the sixth place in the European past have now got that bronze medal that has so often resisted (yes, me too heh, heh, heh). So guys, congratulations. We have been enjoying great entertainment. Now your turn .... If you want to see a summary of his trip You can click here .
And reverting back to the kitchen, today I bring you a delicious bowl of pasta a bit special. You see I've always been tempted to cook the pasta in a liquid is not water to see which was the result. The first time I tried it with milk and only my case I get to experience a dinner with friends. And in between we were few and that the pot was rather small for so much, you can imagine what happened. That's right, the manager to remove the invention could not prevent what will grab and take a burnt aftertaste that neither the three-cheese sauce could mask at all. You can imagine what happened next, I already said all that it could not be right. Of course, Murphy's Law did not want fiasco that was the only night (heh, heh, heh). Prepared a dessert nougat mousse according to exactly a recipe for Reyes Farina. Do you know what was the outcome? Well, as "one of my friends, it seemed like tar. Flavor was rich but the presence was that, like tar, thick, dense. Of course, in my shock I must say that I just I just follow the instructions exactly. Let it was a premiere in style. Still remember, almost left without dinner. And as a stubborn is a I decided to test time, this time in house and now, with great care and lots of milk (good) and stirring continuously. The result is a pasta dish equally rich in the traditional way but more cumbersome, or make a fool pa na. So I decided to try this time cooked in beef broth aprovehando that would serve it with ragu (meat sauce) and the result was great. Then a couple of years ago reading about a French recipe called macaronade I turned on the lights and tried to cook them in tomato sauce. And after a friend told me that she did in the pressure cooker I thought, it is because I, to change, test it in the oven. And this is the result, dramatic and easier course impossible. My brother says they are the best macaroni and tomato have ever tasted.
INGREDIENTS
Rioja fresh hot sausage, 5oo grams. macaroni, 2 large cans of crushed tomato, olive oil, salt, pepper, Emmental cheese and fresh basil or rosemary.
The preparation is simple. In a large skillet, you put a good splash of oil and rehogáis on it for a few seconds chorizo \u200b\u200bslices and rosemary (just want to leave a little taste). Meanwhile put the macaroni in a dish large deep oven. When ready the rehash it on our pasta and mix well to be daubed with oil. Sometimes when I have hurried or even fry the chorizo \u200b\u200bhash it and put it directly into the source along with a splash of oil and mix everything well and is perfect. Then add the grated Emmental cheese and mix again to be distributed evenly. We add two large cans crushed tomatoes natural. Splashes and incorporate also two and a half tablespoons of sugar to counteract the acidity of the tomato. Sprinkle more cheese on top. If you prefer you can change the rosemary (fresh best) and also fresh basil. In either ways are delicious. Now just take it to the oven and leave (depending on type of pasta) about 30-35 minutes, until done. Let stand 5-10 minutes and you're ready to serve.
I have not put the amount of sausage because I always do by eye, but one thing I say, be generous and divide it into small pieces to be distributed well. If you do not want what you can do them with chorizo \u200b\u200bsausage susitituir by frescoes or tuna with black olives. The only limit is your imagination.
Indeed, this source I have used red and other times I like. It was love at first sight. I bought it in Genevieve Lethu. I've written This store before here, I love it. I say this because the last time I used it several people asked me where I'd bought mail. And if anyone is interested in having it and not lucky enough to live in Logroño to know that you can also buy through my Amazon store here .
Indeed, this source I have used red and other times I like. It was love at first sight. I bought it in Genevieve Lethu. I've written This store before here, I love it. I say this because the last time I used it several people asked me where I'd bought mail. And if anyone is interested in having it and not lucky enough to live in Logroño to know that you can also buy through my Amazon store here .
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