It 's true that the finger food and shorts decimated some time, I know, in any cooking magazine or book that deals with food at the end jump off .. yet .. especially in the summer evenings, what is decided in a short time to enjoy the company of close friends, tasty food, good wine can not help but think about them and how to make "orderly" colorful setting up a buffet joyful! had some shrimp in the fridge, a couple of peppers, a basket of tomatoes datterini, an eggplant, my love almonds and a few sprigs of fresh thyme.
Peel peppers and eggplant, cut into cubes and stew them half a glass of dry wine, dry after a bit of shallot in a saucepan. Combine a few leaves of fresh thyme and set aside.
In a pan heat a little 'extra virgin olive oil and tomatoes to appaassire. Season with salt Pinch the tips of your fingers to remove the peel and set aside.
Toast a couple of minutes the sliced \u200b\u200balmonds in a nonstick skillet and set aside.
Clean the shrimp, even del budello interiore e preparare un fumetto con le teste ed una cipolla steccata con qualche chiodo di garofano. Far ridurre.
In una padella scaldare un po' d'olio extravergine, far saltare i gamberi e finire la cottura con la riduzione del fumetto. Mettere da parte.
Ora, l'assemblaggio: la rattatouille, i pomodorini, i gamberi, le mandorle, un filo d'olio ed una macinata di pepe nero lungo.
E mentre chiedete ad un amico di darvi una mano a preparare la tavola e posizionare i bicchierini, provate to check in the fridge Vulcaia Cantina Smoke Inama is pretty cool.
"Actually, no human being indifferent to food is worthy of trust," Manuel Vázquez Montalbán
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