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Emerenc, la pasta e il cavolfiore (casualmente insieme, benché separati)


I am a reserved type. Very. I rarely let go confidences releases or even to minor openings. A few days ago, in a sudden fit of cemeratismo, I whispered to a companion: "More than a book I like and more slowly I read it (to make it last long) '. This is something that vaguely describe as pathological. an attack. Maybe it's a metaphor of

el
relationship longer than I can entertain!
last few months I keep under the pillow The door

Magda Szabo. Emerencia is light and shadow that governs every page, every gesture and every word. I keep it under my pillow and sometimes I back off a few pages to read a few sentences. I am determined to make me last long.

I happen to do so well with food. If a dish is good clutch Sloth chewing, walking the cutlery on the plate to look, feel and taste better.

I happen to do so with the pasta with the Parmesan fake (only almonds and salt finely blended in the mixer). Do not disdain to do the same with the roasted cauliflower.

ROASTED CAULIFLOWER

(FAKE PARMESAN PENNE WITH GREEN BACKGROUND)

INGREDIENTS FOR ROASTED CAULIFLOWER:

a cauliflower (in small florets) the juice of one large lemon two tablespoons of extra virgin olive oil flavored with garlic (or one clove of minced garlic)

salt (to taste) Szechuan pepper (not a true pepper ... is less spicy after taste and I feel fresh, like
lemon or even mint to try!)

PREPARATION:
preheat oven to 220 degrees, briefly marinate the tops of cauliflower juice lemon-flavored oil, salt and pepper. Bake for 15-20 minutes (less if the cauliflower is very tender). NB: pens are a simple meal of pasta with spinach, with delicious fake cheese. How do I find delicious fake? Dunno, I have a spirit of adventure ... despite the new road looks increasingly inaccessible, obscure or maybe second best, mi racconto la favola e - incredibile - ci credo pure!

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Sedano rapa in like a potato ...



Il sedano rapa è una verdura globosa, bitorzoluta e di aspetto grottesco. Il ciuffo verde, se ne è corredata, ha davvero sapore di sedano; la radice, secondo le mie papille gustative, no. Lo compro spesso e cerco ogni volta di inventarmi un modo non troppo consueto di cucinarlo. Mi piacciono le sfide... anche se non sempre le vinco! L'ho provato crudo: lo trovo senza lode e senza infamia, discreto se marinato con aceti aromatizzati e aspri. Molto spesso lo metto in minestre e zuppe (ha una bella consistenza). Qualche mese fa (la foto risale allo scorso autunno) ho provato a trattarlo come fosse una patata.