Walking Sticks To Buy Melbourne

CALAMARI RIPIENI CON PATATE AL FORNO

Wandering through the fish market, I found the squid "giant" and I thought it was perfect to do fillings, and, given the size, also had a nice scenic ...
Ingredients for 4:
- 4 giant squid
- 2 packages of Philadelphia Grand
- 500 g small shrimp peeled down
- 8
potatoes - salt
- laurel
qb - qb
rosemary - sage to taste
-
oregano to taste - garlic
taste - parsley
-
extra virgin olive oil - a glass of white wine

First wash and dry with paper towels squid. Prepare a mixture with salt, bay leaves, rosemary, sage, garlic and parsley. In a small bowl, mix the shrimp with Philadelphia, and with the help of a pastry bag, Fill the squid, taking care not to get to the ridge, as in cottira retire, and you can cause the leakage of the filling.
Peel the potatoes, wash and pat dry with paper towels, then with the aid of a mandolin, cut rondelline thickness of about 5 mm.
Preheat the oven to 200 degrees.
Arrange the squid in a baking dish, toss with oil and sprinkle with the chopped previously prepared and then, bake for 20 minutes.
Arrange the potatoes in a baking pan, and season with remaining oil and chopped, sprinkle with wine, and also bake at 200 degrees for 20 minutes. When
squid and potatoes are cooked, arrange them in the pot, and serve hot.

We like to accompany the dish with a new red, white or a sweet such as Muller Thurgau

Risk Kidney Stones Stuck

SCAMPI PENNE WITH MEAT FILLING

Fish ... love it .... I've always enjoyed with great pleasure the prawns, shellfish sublime flavor superfine .
I've always enjoyed, but never prepared .. I seemed unattainable when the other day, I love these shrimp, and taken from a shot of courage, I tried to cook them .. The result was
ottimoooooo!
Yes, my friends were really pleased!
Step to show you this wonderful recipe: Penne with shrimp

4 servings:
- 15
shrimp - 320 g penne
- 125 ml cream
- 2 cups dry martini
-
extra virgin olive oil - salt
-
rosemary to taste - bay leaves to taste
-
garlic to taste -
sage to taste - parsley
-

oregano to taste Wash the prawns and dry them with paper towels. Prepare a mixture with salt, rosemary, bay leaf, garlic, sage, parsley and oregano. In a skillet, heat oil and fry the prawns seasoned with the mixture of spices, for about 10 minutes covered, then blend with a glass of dry martini, and continue cooking for another 5 minutes, still covered. Choose
4 scampi with both claws, and put by, will serve as a garnish to the dish and will be enjoyed separately. Other shelled prawns. Cook until al dente in salted water, pens. In a skillet, heat a little 'extra virgin olive oil, and crush the bodies of prawns, reducing them almost to a pulp. Soon as they're browned, season with a little 'previous preparation of chopped, and blend with the second glass of dry martini, then add cream, stir for two or three minutes, and add the reserved shrimp and allowed to warm to the gasket.
Before draining the pasta, add two tablespoons of cooking water to the sauce, and season the pasta until the water is absorbed.
Serve on plates, garnish with the prawns aside previously.

Ci piace accompagnarlo con un vino rosso novello.