After a month of vegetable pies - nn repudiate anything, for heaven's sake, mine are good, but have you noticed how when you become gastronomically serial nos you are in shape? - Now I finally unlocked and I'm restarting the practice of good cooking and varied as they can.
Saturday: grilled prawns and sashimi of Scottish salmon, but this has happened Sunday in plenty of lightly cooked shelled shrimp miso soup, chilled, private head and then cut into tartar. With the soup I wet rice Watercolor toasted in the company of a jolly fried shallots, garlic Young, mint and thyme just before removing from fire the now risotto, vaguely oriental-fish, before the canonical creaming parmesan, threw out a tender zucchini to brunoise for fast appassitura. Servant with a bit of choreographic and appropriate cinq épices.
After a risotto from the oven take off the thin-sliced \u200b\u200bfennel and Treviso put under the grill to cook after they are sprayed with oil flavored with herbs, garlic and ginger. Well to put the vegetables in the pot and the next with a couple of shrimp dumplings, each one chooses whether to serve with oil and pepper.
Then in the evening we took a pizza, but this morning at 8:00 filleted snapper now whistling a calm sea in the fridge.
riparteeee It!
