My Son Showed Me His Penis

Ravioli di patate e gamberi al pesto

What I like contest!! I'm so exciting! and then this Stefania http://noidueincucina.blogspot.com/2011/03/il-contest-colori.html , I am so happy and young with all those colors that tickle the imagination to find the right dish to do . For me, participating in a contest and how to prepare a dish in honor of someone else's home, so I try to do my best!

Then, let the ravioli recipe for these delicate and edgy at the same time and of course I am involved in the color green.

dose 4 people

• for the dough: 300 gr
• . flour 3 eggs

We will make a bit of pasta (tagliatelle, use two)

Filling:

• 3 large potatoes type of gnocchi (they must be pretty dry and mealy after cooking )
• 2 pound shrimp
• 1 egg
• grated Parmesan
• oregano
• extra virgin olive oil salt and pepper

boil the potatoes with the skin and when cooked mash, boil the shrimp for a while because they cook quickly and just chop them with a mixer tap (not to be a mess, you must feel), and adj. potatoes, then the egg, Parmesan cheese, oregano, olive oil, salt and pepper.

Form the ravioli and serve with a good pesto. I did not put the recipe for pesto because I think we can do it all, however, the success is only guaranteed with our Ligurian basil!

With this stuffing it came about 50.

Cheap Brazilian Wax Rockford

taglierini al nero di seppia con gamberi e....

A delicate where the first is the master cutter to the squid ink, a paste special scent that gives an edge over all other ingredients.

• noodles with squid ink
• Shallot
• Walnut Prawns
• Fagiolini
• Tomatoes
• Brandy
• cream

Cook al dente a handful of green beans.

Sauté the shallots and add a handful of roughly chopped walnuts, then clean the prawns, a piece of fish die, a little brandy and allow to evaporate. Add the green beans until al dente, the tomatoes and fry them to finally add a little cream. I did not put the amount because I think it is easy to determine according to how many diners avete.Una goodness!

Aluminum Mast Refurbish

fette biscottate con lievito madre

yes, now they are too dependent on sourdough! in addition to bread normally do, I made a fabulous cake that will post later. It 'a bit of time I wanted to make biscuits, and browsing the web, I came to a blog that I really like because it will, make things leavened with delicious, the recipe I was very inspired in its simplicity, because in the end, turn you turn around, the trick is in the dough and baking so well, I leave you the link of this blog, so maybe you also do it for a spin http://www.dipastaimpasta.it/2011 / 03/fette-biscottate-con-lievito-madre.html , however, I transcribe the recipe, so I have left:

500 gr. 0
flour 180 gr.
yeast 230 gr.
lukewarm water 60 gr.
cane sugar 1 egg white 1 tablespoon barley malt

4 tablespoons extra virgin olive oil (I used semi because I prefer it with leavened)
5 gr. salt

Refresh sourdough the night before. Dissolve the malt in a part of warm water, dissolve the yeast also, adj. flour, sugar, oil, egg and remaining flour. Begin to knead and add salt. I kneaded by hand because I like, but you can if you wish, use the planet. The final mixture should be smooth. If there is, let the dough rest a few minutes, returning to work the dough, you will see that magic will be formed smoothly. Let rise 3 hours in the oven with lights on. Take over the dough and make the folds, then again to rise for an hour covered. Took back the dough and form lines to be put into the mold from p. cake. Put back to rise for 4 -5 hours I honestly did not think it would grow so after the last rise, I was amazed! Look at that!

Bake at 180 degrees (oven resulted in temperature) for 40-45 min (I put the oven to 170 because it gives those singed my!). Allow to cool overnight and the next day sliced \u200b\u200band toasted in the oven at 140 °

the next time I will use a large print, look at that little mouse ears!, yes should be there, but like those of my dumbo!! What do you say??

troooooooooppo are satisfied! Thanks Sara!