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Fusilli

I received a gift package of "Fusilloni" or fusilli Giants 5-6 cm long.

I decided to use them to prepare a nice dish of baked pasta.

I prepared a fried with carrot, celery and onion to which I added ground beef and sausage.

After the meat browned, I added tomatoes, a pinch of nutmeg and cloves (which I removed after cooking) and I cooked a long time, over low heat.

With the sauce I got dressed the Fusilloni cooked al dente.

I poured it into a pan of clay and I sprinkled with parmesan cheese.

I put in the oven at 180 degrees for half an hour.

In these days of extreme cold plate has been greeted with great enthusiasm by my guests!!

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Greetings!

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episode III: brussel sprouts

Despite its name, it seems that sprouts or Brussels sprouts have been introduced in Belgium by the Roman legionaries.

These cabbages in miniature, in reality, are nothing but sprouts Brussels sprouts .

I cook them this way:

after removing the outer leaves, put them to boil for ten minutes in salted water.

after draining, place them in a pan, trying to leave less space as possible between one and another.

covers them in half with milk, sprinkle with grated Parmesan cheese and butter.

put the pan in the oven at 180 degrees until the milk dries up completely.

It 's a recipe that had been proposed years ago, during a television broadcast from Basilicata, very tasty and digestible!

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II episode: red cabbage

should not eat with your eyes, but the color of red cabbage is a feature that makes me prefer a white one.

Red cabbage can be eaten either cooked (I usually do it stew with a little 'white butter and yogurt) that raw.

I offer the recipe for very tasty salad.

It takes half red cabbage, nuts 12, a pomegranate, olive oil, salt and balsamic vinegar. Cut into thin strips

red cabbage, add the chopped walnuts and pomegranate seeds. Salted and seasoned with olive oil and balsamic vinegar.

It 's really good and, given the presence of pomegranate, suitable for the Christmas period ...

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points: the cabbage .... Swordfish

of the family Brassicaceae are part of the majority of products are on the market stalls in the winter.

Among the most popular, I remind you

the cabbage, the cabbage

(used for the preparation of "cabbage")

red cabbage

the

the Brussels sprouts Broccoli (better known such as broccoli) and Savoy cabbage

I offer some recipes for each.

start with this recipe received from a vegan site .

need:
cabbage 1 medium onion 1 small

a pinch of curry (in my house so I love it abounded with dose)

a handful of almonds, raisins

5

toasted 1 / 2 glass of wine

salt olive oil

After cutting the cabbage into thin strips, blows himself up in the skillet over high heat with oil, salt and curry powder together onion.

When softened and a little 'browned, add the raisins previously softened in a little water, and wine.

evaporate while stirring.

Serve and sprinkle with crushed almonds.

It 's a recipe different from the usual, really good!

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bread flavored with pesto

A dear colleague, returning from his honeymoon in Sicily, he told me that I ate a delicious slice of grilled swordfish covered with bread flavored with pesto.

I tried to reproduce the recipe and the result was really good.

First I put the fish to marinate for an hour in olive oil.

I then prepared a panure of bread with pesto, capers and chopped tomato pesto dried.

I sprinkled the slices of fish with this mixture and put it in the oven at 180 degrees for about forty minutes.

The result was surprising: the swordfish has remained soft and tasty.

I dared and I served with a side of baked onions, seasoned with olive oil and balsamic vinegar.

I accompanied the whole with a glass of Prosecco hills of Treviso firm.

A delicious dinner!