Koleston Color Choart

TUESDAY OF THE FISH '# 2

with the fall often, if not all, it takes commitment: diet, walking, tea, healthy eating, making plans, start courses ...

I in my infinite LAZINESS birth by eating healthily! :-)

for dinner tonight and I have given, with the fish on Tuesday (read: the bank of the market for kids room Baganza), the fabulous

LIGUINE THE ROCKY

Serves 2

linguine 160 grams (Setaro. ... excellent)

4 small squid shrimp

8

clams 1 / 2 kg

extra virgin olive oil to taste

a dry hot pepper

1 clove garlic

dry white wine to taste

fried vegetables to taste

Abstract: This sauce is very simple .. just learn some tricks like the bisque .... Simone teaches us that Rugiati is that ingredient that gives the flavor of fish at first ...

me if I have a few minutes I prepare always clean shellfish hulling and making fry the shells and heads in a saucepan with a little olive oil and vegetables to be fried (or carrot + onion + celery .. I always keep on hand in containers glass jam, finely chopped fine sottosale). deglaze with white wine, cover with water and reduce over high heat. Strain and keep aside.

bisque I have used this to pull the sauce into the pan and I froze the rest by placing it inside the bag to form the ice cubes so you have to use the appropriate microporzioni directly into the paste.

That said, clean the squid by dividing the bags riducedo tuft and the first ring. In a pan heat a little oil with garlic and chilli. add squid and cook. deglaze with white wine. then cook for 15 minutes.

in another saucepan to steam open the clams, half quidni sguasciarne and filter the juice, adding it to the squid.

boil the pasta in salted water. towards the end of cooking, add the prawns and sauce (private trickle of black ugly) and clams, then skip the pasta in this wonderful fund.

short, everything here: it is simple .... taaaaaaanto but good!