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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