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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