WELCOME

 

I am passionate about cooking, and through this blog I intend to communicate with other 'amateur cooks' to exchange recipes, tips, and why not, friendship.

In a time when journalists without newspapers, television hosts with no transmissions are recycled as gastronomic writers without knowing how you grab a frying pan or a knife and that, despite what scale the peaks of the rankings in the sales of books, you can hear a small voice like mine and / or yours!

On the home will get a monthly recipe or tips for a recipe: something that I communicate impressions, criticisms and recommendations above. Of course, every recipe has been tested by me!

Since my English is at school, I invite you to correct linguistic errors you find.

 

N.B.: recipes with @ are my wife Emi.

                                cucchiaio

 

  

When we have more good food in the world, we will not have good literature, nor high intellect, nor friendly meetings, or social harmony.

Marie-Antoine Careme

 


 

 

 

 

Norman mezze maniche (half-sleeves)

Cut the aubergine into cubes, wash, flour and fry them. To put aside.

Cut the onion into slices that are not too thin.

In a pan with the oil, put the garlic, onions, anchovy fillets and chilli (optional). Sauté the onion, remove the garlic and add the tomato sauce. When the tomato is cooked, add the aubergines and olives. Cook a few minutes.

Meanwhile, cook the mezze maniche

(or if you prefer other short pasta) in plenty of salted water for the time indicated on the package; drain pasta and sauté in a pan with the hot seasoning. Decorate with basil leaves.

for 4 people

 

MEZZE MANICHE gr. 320
ONION n. 1
GARLIC sòice 1
ANCHOVIES UNDER SALT filets 2
AUBERGINE n. 1
BLACK OLIVES gr. 80
TOMATO PUREE glass 1
EXTRA VIRGIN OLIVE OIL tablespoon 5/6