Woman With Great Abs At Fifty

Bruschetta with Pesto alla Modenese

Quack!

... it was a few days that I "jumped on" the desire to cook something new, but today (with all the distinctions of the case) that the black duck, he took a weight off your chest and (after a fluttering in circle) ... he started in the kitchen ... Oh well ... on the grill plate much energy ... and definitely tasty. For

a duck:

• 1 sprig (small)
• rosemary 1 / 2 clove garlic
• 65 gr. 65 grams of fat
• . bacon ("sweet")
• sliced \u200b\u200bbread

The preparation is simple, I washed and "peeled" the rosemary (I have a bush in front of the house that always tries to "kick" stretching like a python on the sidewalk. .. and some rude ... can not be left unpunished!), I chopped garlic and I put them (garlic and rosemary) in the chopper to chop fine, then I added the bacon (bi-shake) and subcutaneous fat (tri-shake) ... and the pesto was ready.

I grilled slices of bread, served with pesto ... since the heat of the bread "melt" the fat component of pesto (releasing the scent of the rosemary) ... and stuck in its beak with the help of ... nothing, for once, a dish that is eaten with the wings!

- Note for the "purists" -

Pesto Modenese also exists in a "no bacon" ... but ... I think we affect flavor, and a lot! ... Furthermore, "his death" would be filled with hot and crescentine tigelle like sandwiches ... but I guarantee that they still had a lovely bruschetta end. (And tomorrow I will test with the flatbread!)

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Zucchini pancakes

Quack!

were years (anzi. two decades ..!: S) I was waiting to try again this duck dish that my mom prepared when I still lived in her nest e. .. when he managed to find time to cook for his Donald Black. ... Unfortunately, after so long, could not remember the proportions of ingredients ... and I had to experiment (unsuccessfully) before "finding" this taste in the kitchen of my current nest ... and now ... here it is!

for a duck

• 250 gr. zucchini (I prefer the dark variety ... for best performance "color")
• 80 gr.
• flour 1 heaping tablespoon
• sugar 1 / 2 teaspoon baking powder oil for frying
• (I suggest peanut oil) will
• sugar (grain, not icing)

I started washing the zucchini and cheese (with grater! not by chopper! ... and with the grating "old" or the one with the "pins" with modern ones that do not cut into "strips").

I waited a half hour and then I "drained" the pulp of zucchini to make him lose water, and simply by tilting the bowl, then pulling a bit 'with wings ... (no exaggeration).

After I joined the dripping goo, one after another, all other ingredients, there is no particular order, are simply mixed thoroughly with the wings ... (eh. checcivolete do ... .. the ducks are ducks!).

At this point I brought to the temperature of frying oil in a frying pan (a lot of oil!), I picked up the mixture in "spoons" and I dipped in the oil, flattening them immediately with a spatula and frying on both sides until the surface becomes dark (but not too much, look at the picture, the pancakes still maintain an "green").

I drained and dried pancakes with layers of paper towel (... and I drool dripped from the mouth with a tissue) and then I let them cool.

Once the cold I have (plenty) sprinkled with granulated sugar (the icing is too "sensitive" oil fried) served (for a duck at random) e. .. stuck in its beak with the help of a fork! Squak! ... That buoneeeee!

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Penne with Lentils Shrimp and Prosciutto and Radicchio with Weeden

Quack!

1 hour of time to cook and eat before they migrate to work ... but what I prepare? ... I have two cans of lentils that long, singing my name with persuasive voices, they perched on the cliffs ... ahem ... in belief! ... Perched on belief, here! : P ... at least I have to delete it (essentially ... I do not like the chorus).

... then I will refer to a recipe, "Ellice" pre-vegan (that sounds so far-fetched ... but it is the foodblogger of "vegolosa) ... recipes that are usually safe. :)

.

for a duck:

• 100 gr. of "pens" (pasta!!)
• EVO oil to taste salt to taste
• 1 clove garlic, parsley to taste (... but "enough" really a lot: D) \u200b\u200b
• 150 gr. Lentil preserved (a scatolettina)
• pepper to taste chopped (a little, or sovrasterà the taste of shrimp)
• 150 gr. shrimp (if frozen, but you can also ... 200 gr.)

I started putting water on to boil for the pasta, then I have dedicated myself to the "seasoning" ... I have "stuck" the clove 'garlic on a toothpick (Daffy Count Vlad "the Impaler") and I moved, along with a little' oil in a pan to fry.

just started to brown I added a handful of chopped parsley and a pinch of chili, I let it fry for 1 minute and then I combined the lentils (washed and drained), add a tablespoon of cooking water (dough ) and let it cook.

(...) In a second pan I seared shrimp in water washed, peeled and cleaned ... (SQUACK!! ... The ones I had in the freezer I still had the "pro" black on the back ... I had to clean them all ... hehe-working the fly-tip-boxcutter) ... blacks do not like the ducks that are always with her head "in the clouds", as well as check if you have the ingredients ... well controlled that they are "okay" ... or you will end up in trouble like me: P

When the shrimp were "cooked" I have transferred to the pan with the rest of the ingredients, I seasoned with salt and I let them cook along with the lentils for a minute ... until it was time to throw the dough ... ... driiiiiin! End ... time!

Then I poured the pasta in the pan, stir thoroughly, and served stuffed in its mouth with the help of a fork.

... not bad: D

--- So much for "my" achievement ... without the unexpected shrimp to clean I opted for a "single fire", I used my usual division of parsley (2 / 3 cooked with food and 1 / 3 added at the end) ... and maybe I would have opted for the 200 gr . Shrimp (Ah. .. hindsight).

... But that's the advantage of others to read a recipe ... The "hindsight" is served on a silver platter (platter ...: P).

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Quack!

Here we go again ... another "Etta" (ie a "half-recipe") for dummies (maybe not very fast) but had a nice outcome, then if you want to tell me that I only changed one ingredient than the "grass with ham and eggplant, you damn right ... but apart from being greedy (... lustful, angry, envious, haughty and mean) ... I'm also pretty damn lazy.
... anyway ...
... however came a delicious pasta!


for a duck

• 100 gr. gambuccio of raw ham red radicchio 1
• qb
• EVO oil 100 gr. pasta type "grass"
• salt to taste

I started cutting into 4 slices lengthwise red chicory, wash them thoroughly and then to a flat where they were abundantly sprinkled with oil. At this point I have spent the cloves on a lily (electric, it was too hot to turn on the fireplace), and turning them constantly brushing with too little 'when oil gets too dry.

When cooked I removed the outer leaves (semicarbonizzate) and I transferred the slices on a cutting board (not towels) to cool down ... I do not care to singed feathers!

gambuccio I cut a slice of ham, diced and I skipped in the frying pan with a little olive oil until bleached (if I keep jumping like that, sooner or later they will say that I am a black rabbit ....).

wing ... I put ... radicchio, cut each slice crosswise, about 1 cm, and I moved the pieces into the pan with the ham.

Meanwhile ... (... Sigh ...) I cooked the weeds in salt water, I drained and I poured into a pan for a final round of "Tagada" (for those who remember) ... done.

... I then served on a plate and stuck in its beak with the help of a fork.

PS.

... Of course ... only after a meal, I grant that in a corner of the pantry is still lying unused bottle of balsamic vinegar ... Squack! ... here is a dish where I really think that there would not be bad ... (

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Quack!

not even know if this is a recipe or not: P ... but came good!

for a duck :

• 75 gr.
• corn flour salt to taste oil for frying
• 90 gr. squacquerone (or rather SQUACKquerone: D)
• a bunches of rocket leaves

I started preparing polenta: corn flour, water with a pinch of salt and a little 'patience, however, in the end the polenta has become quite firm.

I pour the polenta on a platter covered with aluminum foil and I "packed" with a spatula making them take a thickness of about 1.5 cm and as regular as possible, at which point I placed everything in the oven (off: P) and have migrated to work (capita. ..), the polenta should have time to solidify well.

Once back I put my hand to the trust kitchen knife and I cut out 12 rods of polenta.

Then I poured the oil in a pan (I used peanut oil to not overpower the flavor of polenta e. .. I used a lot, for deep frying in oil) after which I dipped the rod fry until the surface has not become beautiful crisp.

I've drained and dried with paper towels and placed on the platter with the rocket and the squacquerone ... (If you do not know, is a soft cheese / strafreschissimo slurry, if it can not find it, you can replace with the soft cheese) ... Finally I did a bit of altitude ... and I are dipped in picchiataaaa!!

... ah ... right ... you can put in its mouth on the tips of the wings ... ... or with the help of a fork:)

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fried polenta with ham and aubergines beans


Quack! Still

pasta (I like the pasta!) This time I tried a combination of grilled eggplant and prosciutto, I was really torn about using or not the tomato, and I decided with a coin ... hehe ... it went well:) For a duck

• 100 gr. gambuccio of raw ham
• 110 gr. grilled eggplant (deep-frozen, but damn comfortable: P)
• EVO oil to taste 100 gr. of grass (a type of pasta that "clings" to the dressing dry) salt to taste

I started making cook pasta in boiling water, then cutting gambuccio the slice of ham into cubes and grilled eggplant (still frozen) into strips and heated in a pan about 3 tablespoons of olive oil EVO ... (I was still flying in a circle like vultures debauched those still undecided on tomato ... and then ... e. .. dime dive on the stove!

I poured in the pan grilled eggplant strips until you are happily hopping well-thawed and softened at this point I put together the ham and I kept jumping up to bleached (Hop, Hop, Hop ...) then I drained the pasta, I poured in the pan, I skipped back to another minute and I served (essì. .. already!) and inserted into the bill with the help of a fork.

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