Nadine Jansen New Blog

OUT MENU - Pasta with turnip greens, green apple and pine nuts - PENNE WITH THE TOP OF RAPA, APPLE AND PINE NUTS

Clear sky with an intense gaze. They are full days where the graying of my hair blends in with the ice fields which, at six-thirty in the morning, while I run alongside the motorway to Forlì.

A construction of a new, yet another shopping center that opens. Finally a bit 'of work. The work in this period is made up of many promises, illusions that you never know if it will be translated into facts. An 'hour and a half drive, and slide the trucks on my right.
The queue to go to work! I'm in line at the entrance gate to the yard. A queue of vans, trucks with trailers and me. People crowded in front al gabbiotto che gestisce la sbarra. Lavoratori pronti ad iniziare la giornata dopo una firma sul foglio presenze. “Sempre dritto! Se trovate parcheggio...” ripete con tono monotono l'operaio con il grande racchettone rosso e verde in mezzo alla strada. Lascio l'auto ad almeno duecento metri dallo stabile e mi rimangono altri duecento metri dentro a quell'enorme ventre di balena per raggiungere il negozio che dovrò allestire assieme ad altri colleghi. Falegnami, elettricisti, cartongessisti, controsoffittatori, e noi, i “tecnici” dell'allarme. Quasi mezzo chilometro con valigie, cartoni, borse, scale, trapani e tanta voglia di fare mi hanno comunque già spezzato la schiena ma, la compagnia è buona, simpatica, attiva e collaborativa.
Le cose da fare sono tante, forse troppe. Gli arredi sono in ritardo per cui, anche noi non riusciremo a rispettare i tempi programmati.
Mentre aspetto che mi fissino un pezzetto di legno o che si liberi uno degli angolini in cui dovrò fare le mie installazioni riesco a sentire la voce di Sabrina, che con la sua dolcezza mi da ancor più carica per andare avanti, per impegnarmi, per produrre più del dovuto.
“ Noi abbiamo prenotato, volete venire con noi?” Uno dei ragazzi di Bergamo, uno degli elettricisti, ci avvisa che la prima mezza giornata è già passata. Anche troppo in fretta. I languori della fame ancora non li avverto ma, dato it is they who have the only key that opens the big gate of the shop, we aggregate virtually everyone.
arrive at a petrol station and space that usually lives in a bar, decals at a local miniature tell us that this would be a restaurant with home cooking.
We enter and the machine table. They ask us what we want to drink in the meantime and seventy-five square meters are gradually filling the room. A second girl came with his notebook in his hand and asks the boss. In the menu there are only three dishes: spaghetti alla carbonara and fusilli with tomato or meat sauce. We are nine and six ordered the carbonara and the other would like three, two, spaghetti aglio e olio and only one, spaghetti in white. The response of the maid, to meet the requirement, is nothing short of staggering "spaghetti in garlic and olive oil and white are out menu, so we'll have to wait!" It literally stunned. He wants us to believe that to cook the spaghetti in white should be longer than for those with meat sauce? Result, passed forty-five minutes before arriving to see the "carbonara" where we find only some of the bacon thin veil, and even the smell of the egg, black pepper in return in spades. So much for home cooking! They spend another ten minutes and finally get the spaghetti aglio e olio e quelli in bianco. In poche parole per mangiare un primo è passata più di un' ora! Nemmeno in Hell's Kitchen sarebbero riusciti a far di peggio. Ma almeno ci fosse stato Gordon Ramsey in cucina......

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Con questa ricetta vogliamo partecipare all'iniziativa promossa da Sunflowers, Un Contest Per Bene , che vuole sensibilizzare tutti noi circa una malattia femminile forse poco conosciuta, ma parecchio diffusa, l'endometriosi e così abbiamo voluto dare il our small contribution to support the project for People Illa Ape-Onlus.

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Pasta with turnip greens, green apple and pine nuts


Ingredients:

300 g of turnip greens with flower
1 / 2 onion, finely sliced \u200b\u200b
a handful of pine nuts to toast
1 / 2 Granny Smith apple green (to do diced and stir-fry to do with the pasta)
1 dried chili pepper 1 clove
garlic salt sliced \u200b\u200b

extra virgin olive oil
180 grams of feathers Amato

The first thing to do is to clean and wash turnip greens, cut into pieces and boil for about ten minutes, pouring the hardest parts first, then the leaves in lightly salted boiling water. Once we drain the part.
heated in a pan a little bit of extra virgin olive oil together with a clove of garlic cut into thin slices and combine the onion, which we sliced \u200b\u200bthin. We brown the onion and then pour the broccoli and let it cook for a few minutes, until si inteneriscono. Regoliamo di sale e uniamo il peperoncino essiccato sbriciolato.
A parte facciamo tostare i pinoli, in una padellina antiaderente, senza aggiungere olio.
Cuociamo le penne al dente, le scoliamo e le versiamo in padella insieme al condimento. Uniamo anche la mezza mela Granny Smith tagliata a piccoli cubetti, i pinoli tostati e saltiamo il tutto per un minuto, in modo da fare bene amalgamare gli ingredienti ed i sapori.
Il risultato è un piatto che soddisfa il palato, saporito e ben equilibrato, oltre che salutare.

PENNE WITH CIMA DI RAPA, APPLE AND PINE NUTS


Ingredients:

300 g cima di rapa (leaves removed from stalks, thick parts of the stalks sliced at the bottom)
1/2 onion (finely sliced)
4 tbs pine nuts (heat a skillet over medium heat, cook pine nuts, stirring, until golden, 1 to 2 minutes)
1/2 Granny Smith apple (cubed)
1 dried chilli
1 clove garlic (sliced)
salt to taste
extravirgin olive oil
180 g penne

Blanch the cima di rapa stalks in a pot of lightly salted boiling water for 5-6 minutes, then add the leaves and cook for a further 2 minutes.
Meanwhile heat a large skillet with extravirgin olive oil and garlic, add the onion and sauté until translucent and soft.
Once the cima di rapa is cooked, drain and add to the frying pan with the onion, chilli and garlic. Lightly fry for a few minutes. Season with salt to taste.
When the pasta is ready, in other words al dente, drain it and add to the frying pan. Add the apple and the pine nuts and stir this mixture on a medium heat for a couple of minutes. Serve immediately.

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Grazie, grazie, grazie! Questo è il dolcissimo premio che ci ha dedicato Graal77 e che ci ha riempito di gioia. Lei è una persona davvero speciale, alla quale ci siamo già affezionati pur non conoscendola ancora di persona!

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E questo è un altro dono sempre di Graal77 e anche se solo virtuale, questo ramo di pesco per noi profuma già di primavera! Mille baci e grazie ancora.

We want to give

Murasaki
Gina
Annaferna

Broken Capillaries Foot

TWO TWO hauling or sail? - Rolls crepes filled with porcini mushrooms, ham and melted cheese - CREPES FILLED WITH HAM, MUSHROOMS AND CHEESE AND

We are at the counter of the fish. Luke and I, and a crowd of people huddled in the front row, to shield the view with a barricade of backs and shopping carts placed sideways. I do off tip-toe and I can finally lay eyes on that window assorted, dominated by squads of fish lined up beautifully. Luke has been set back, but that's where I watch and just waiting for a sign from me to get closer. Sole, turbot, mackerel, gurnard, sea monkfish and shellfish mounds a little further, in eye-catching color compositions. There are even prized shrimp purple, with a staggering price though. Dismissed out of shellfish, to be honest neither is it our intention to buy fish today, but it certainly does not look bad.
I bring Luca, asking me if I saw something interesting and that, with a hint of nonchalance and watering, I suggest that deep-fried squid, especially tufts, would not mind at all. Him, only to hear from frying, lights up like a row of colored lights under a starry sky. But now we disappoint him, cutting off his fancy crunchy squid that sprout from the thick layer of ice are nothing short of embarrassing, too small, seem to be made of tissue paper, would also ammosciare the most successful batter.
"And still I did not want to buy fish," I say to Luke, as if to justify myself, but I'm going to get away from the counter to give way to those who press earnestly from behind his back. I'm about to go away, I said, when my eye fell instinctively on a fish, whose shape reminds us of 'sea bream, but that has shades of gold and almost purple, beautiful. A size rainbow fish.
read the sign. Salpa to € 4 per kilo. Salpa? And what, I wonder. A family that fish belong to? What does it taste like the meat? Luca target of questions. Even Luke knows nothing. Never heard of this fish species. Only € 4 per kilo? My eyes draw question marks for air and come on with curiosity.
threw out a proposal, "I almost, we might as well buy a pair, so, just to taste them." The truth is that I'm very tempted. If the eye does not deceive me tonight we will eat the delicious fish, among other things fresh. Caught in the Mediterranean, says the cartel. Nor is farming, another point to consider. In short convinces Luke. Numerino I take my turn and when the fishmonger to say "I want two big sail!". Perhaps not entirely sure, because I realize that there remains a moment as if suspended in space. Luke spoke, that corrects me. "Two big sail!" he says the fishmonger.
Two large sail? "Sail" I say to Luke, sailed in the plural, no?
He pointed out to me that the card is written next to the fish sail. I say that next to the mullet is a card that says mullet, but if I want two, I want to say two mullets, not two mullet. The fishmonger is watching us and not say a word. I was expecting to give me reason, but maybe he thinks we're a bit 'strange. Luke is convinced that the question and to sail over the fishmonger there bundled up in cellophane. While we are on our way home, Luke repeats a couple of times can not wait to come and do a search on the internet about this fish, so as to discover its characteristics, the best way to cook, things like that fact. Me, I usually take leave from the flames of enthusiasm, I am convinced that you have made the deal of the day.
"will be very good," I say. "It has cost almost nothing," I add. "And then, this name, sail, it makes me laugh so much, it's funny, is not it?".
Luke mentions a nod.
carefully I place the packet in the refrigerator, making way through the cheese, butter and eggs, when suddenly Luke calls me and tells me with a forlorn face "I would not bring down your enthusiasm, but a bit more 'here."
Salpa, or fish that lives on the sea bottom, which feeds mainly on algae, whose meat can have a very fine hint of grass. Should be cleaned as soon as possible. This brief summary.
The confusion begins to make my way through the crackling happiness. No, it can be. Fish are so beautiful to behold. They look like sea bream. They must also have the same taste. More or less.
Luke makes his entrance in a forum dedicated to the sails. Read comments from real fishermen. One says that his mother used the kitchen as well as to transform superfine in a lunch. Another says that he tried to cook, but left them in the pot for anything but good. Now a third person to argue that its problems are if you do not know how to cook. Yeah, it must be so, I might add. Can not cook. A fourth comment, a comment saying that if the fifth perfectly prepared fish are excellent.
are already relieved, our dinner was saved. My belief is firm on the floor as I walk. Le bogue be successful, advance to Luke, who smiles and rolls his eyes as only he can do. "If you say so!" sighed and dropped that half-smile on his face tells me she loves me in the most pieno del termine.
Torno in cucina e comincio a pulire i pesci. Sono sempre molto meticolosa in questa operazione, calzo un paio di guanti in vinile e comincio, prima le eviscero per bene, via tutti i residui, anche quelli invisibili, via la pellicola scura che ricopre l'interno del pesce, via la testa, via le squame, le pinne, tutto quello che va tolto lo tolgo, insomma. Dopo oltre mezz'ora di silenzio prolungato Luca comincia a preoccuparsi e viene a vedere che cosa sto combinando. Forse pensa di trovarle anche già cotte, visto che mi fissa con sconcerto.
"Sto pulendo le salpe" gli dico.
"Non pensavo ci volesse tutto questo tempo!" ribatte lui.
Yes, but fish are complicated, I have to remove all the inner skin e. .. try it you want? to propose. If you do not take it off move a bitter taste to the fish, it's a grind, it seems stuck and I do not want it to remain a trace. Among the other with a thorn of those big, I also made a deep cut on a finger. Among other things I can not wait to take off the gloves.
"Good thing we only bought two" song to me Luke. "Had they been ten you should take a day off!"
"I oooooodio the sail!" suddenly blurt. Actually I hate cleaning the fish in general, but also Luke hates cleaning the fish in general and equal hatred felt, mi offro sempre volontaria onde evitare di trovare occhi o altri particolari sgradevoli a bagno nei vari sughetti, come successe con un polipo un anno fa. Che ancora rido.
Una volta risciacquate a dovere le salpe, le lascio sgocciolare e poi le immergo in una marinatura speciale. All'interno le farcisco come sandwich con salvia e rosmarino, un poco d'aglio, olio pepe e una spruzzata di limone e le lascio riposare. Luca le annusa, "Che buon profumo!" dice, mentre continua ad annusare. "Devi sentirle anche tu!" e mi spinge la testa a mezzo centimetro dalle salpe. E' vero, sanno di buono e tutta contenta accendo il forno. Luca prepara un letto di sale grosso in una teglia di quelle usa e getta, vi posiamo le salpe e le ricopriamo completamente of salt.
When we serve, I invite Luke to try first.
"I'm very good" says it all elated and head down on the plate continues to eat.
"I'm very good" I say, too. The
eat with your hands, discarding only the thorns, with the same happiness that belongs to the children, when they discover something new.
"So what do you think? Are brought to cook sail?" I ask Luke with a smile, knowing that I will answer yes.

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Non postiamo come sarebbe stato quasi scontato la ricetta delle salpe, in quanto non le abbiamo fotografate, ma se dovessimo ritrovarne, di sicuro le cucineremmo nello stesso modo e ovviamente non mancheremmo di fotografarle.

ROTOLINI DI CREPES RIPIENE DI PORCINI, PROSCIUTTO COTTO E FORMAGGIO FILANTE

Ricetta, questa, sfiziosissima e talmente ricca che con una sola crepes a testa ci siamo saziati.

Ingredienti:

300 ml di latte
120 gr di farina

2 eggs a pinch of salt
freshly ground black pepper
200 grams of cooked ham
200 grams of mushrooms frozen

parsley extra virgin olive oil
1 clove garlic salt and pepper


white wine 12 slices Kraft
a sprinkling of chives, dried (not having to cool)

First off, slam with a whisk milk, eggs, flour, salt and pepper and let the mixture stand per circa mezzora. Scaldiamo una padella, ungendola con una piccola noce di burro, versiamo con un mestolo un po' di pastella, ruotando la padella in modo che il fondo rimanga coperto da una pellicola sottile. Dopo un minuto scarso, aiutandoci con una spatola giriamo la crepes, pochi secondi ed è pronta. E così via una dopo l'altra. Le impiliamo in un piatto una sull'altra.
Per il ripieno abbiamo pensato di usare dei funghi porcini che avevamo in freezer. In una padellina scaldiamo l'olio, vi versiamo i funghi congelati e li lasciamo andare per qualche minuto, dopodichè aggiungiamo l'aglio finemente tritato. Lasciamo appassire i funghi ancora un paio di minuti, poi versiamo un dito di bicchiere di vino bianco, regoliamo di salt and pepper and complete with chopped parsley. The time the wine has evaporated and remove from heat.


Let's make the rolls of crepe, lies along the diameter of a layer of mushrooms, ham and cheese slices, then roll the crepes. Once ready, we go in a hot oven for a few minutes, to melt cheese and serve hot. Complete with a sprinkling of chives.

CREPES FILLED WITH HAM , MUSHROOMS AND CHEESE CREAMY


Ingredients:

300 ml milk
120 g all purpose flour
2 eggs
a pinch of salt
a pinch of pepper
200 g porcini mushrooms
extravirgin olive oil
a clove of garlic, finely minced
fresh parsley
salt and pepper
white wine
200 g ham
creamy cheese
chives

Prepare the mushrooms. In a skillet heat extravirgin olive oil, add the mushrooms and sauté for a few minutes. Add the garlic and pour in the wine, just a little bit, and when it has evaporated season with salt and black pepper and complete with fresh parsley.
Prepare the batter. This is a simple crepe batter.
In a bowl, whisk together the flour and the eggs, add the milk, stirring to combine. Add a pinch of salt and black pepper. Beat until smooth.
Heat a greased frying pan over medium high heat. Pour the batter onto the pan and tilt the pan with a circular motion, so that the batter coats the surface. Cook the crepe for about 1 minute, until the bottom is light brown. Turn and cook the other side.
Fill each crepe with ham, mushrooms and creamy cheese. Bake for a couple of minutes and serve hot.

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From Stella We received these two awards that we in turn donate to: Dida , Annamaria Unika , Caty , Freedom of the fireplace , Morena, Aurora and Mama Duck.

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This sweet image is from Nunzia alias Zula73 and want to donate to the clumsy to Dana and Laura Maestra.

Miami Fla Gay Cruising Area

'SPRING IN EVERY CORNER OF MY SKIN - MEATBALLS MEAT SAUCE - Saucy Meatballs

The wires dripping, repetitive, and nostalgic, and two frightened birds take refuge next to the gutter, in a patchwork of wet feathers. And on the ground, the ground is another circle of petals. It seems late in the evening, I think, yet it is only late morning and in this light the trees look even more naked and more alone.
continues to snow for two days and the whole day off before I chose, without actually choose to sleep late, overcome by a deep sleep, attracted to his warm chest.
And when I opened my eyes, Luke had already left for work. Next to me only the outline of her body, still drawn between the sheets crumpled, in the twilight of the room. His pajamas folded on the edge of the bed and floor, a pair of socks balled in his own way.
I turn on the TV for a moment, but the programs are such an annoyance that I decide to get out of bed, put to boil water on the fire, to sit down on the carpet and sip a cup of tea, on the edge of my reflections, let it warm your heart and spirit. For me it is spring in every corner of my skin, despite this chant of gray, this silence of the province that makes me feel a niche in the world, that gives me comfort and sometimes confuses me.
And waiting to change the skin to the day, I still for a moment into a crucible slowly recovered. Caressing my belly and his curved buttery, wonderfully symbiotic with what I feel. Something inside me has changed. Something important, that covers me like a perfume.
Words of sugar and honey on the other side of the phone when I called Luca. "What are you doing?" he asks.
"I'm waiting for dark brown eyes surprise me in the back" I tell him e poi, so solo che indosserò una morbida sciarpa e andrò fuori, a passeggiare, a dare voce anche ai miei passi.

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Con questa ricetta ci teniamo tanto a partecipare alla raccolta Una Ricetta per il Santa Lucia, ovvero all'iniziativa promossa da Caris , per cui invitiamo tutti ad andare a leggerne il post . Pensiamo che le polpette siano un piatto che unisce la famiglia, piacciono ai grandi e ai piccoli, perciò abbiamo deciso di partecipare con questo piatto.

With the same recipe we want to participate in the collection of Antonella's kitchen at the table who wants to celebrate the flag, the Unity of Italy, March 17, 2011.

MEATBALLS MEAT SAUCE



Ingredients:

900 grams of minced meat of choice beef
300 g minced chicken (I have the butcher grind the part of the chest)
200 gr di Parmigiano Reggiano grattugiato
280 gr di pane grattugiato
3 uova
1 pizzico di noce moscata
la scorza grattugiata di mezzo limone
sale e pepe quanto basta
mezzo bicchiere di vino bianco secco
1 bottiglia da 680 gr di passata di pomodoro (noi abbiamo usato la Star Pummarò con basilico e cipolla che è tra quelle che preferiamo)
sale e pepe
olio extravergine d'oliva
1 macinata di aglio essiccato

Le polpette sono uno di quei piatti che amiamo molto sia io che Luca e quando le prepariamo, ne prepariamo tante, in modo da portarle in tavola anche il giorno dopo. Luca è sempre stato abituato ad un formato piccolino di polpette, mentre a me piacciono grosse e miracolo dell'amore, adesso piacciono grosse anche a lui.
Solitamente le prepariamo con sola carne di manzo, questa volta abbiamo voluto mescolarvi anche della carne macinata di pollo.
Per prima cosa in una grande ciotola versiamo i due tipi di carne macinata, aggiungiamo il Parmigiano, il pane, la noce moscata, la scorza di limone, il sale, il pepe e le uova e amalgamiamo tutti gli ingredienti insieme, fino a formare un composto compatto. Andiamo a dare forma alle polpette, cercando di farle tutte the same size.
Heat a large skillet with a drizzle of extra virgin olive oil, and there lies the meatballs. We leave them to brown on all sides, leaving brown. Add wine and white once evaporated add the tomato sauce that stretch half a glass of water, add salt and pepper and add a couple of minced dried garlic. Let cook over low heat for as long as necessary to shrink the sauce and meatballs are fully cooked. To find out if they are cooked to perfection, I can not resist tasting it with a fork and the fourth in a meatball.
Obviously I'm very good, have a dish that we can very well and has the taste of home.

forgot to say that we have served the meatballs with basmati rice cooked very simply in lightly salted boiling water.

Saucy Meatballs

Ingredients:

900 g ground beef
300 g ground chicken
Grated Parmesan cheese 200 g
280 g bread crumbs

3 eggs 1 / 2 tsp dried garlic
a pinch of nutmeg
the Grated rind of half a lemon salt and pepper

half a glass white wine
680 g tomato juice
extravirgin olive oil

In a large bowl combine beef and chicken, add bread crumbs, grated Parmigiano, lemon rind, nutmeg, salt and pepper and the eggs. Mix well, mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size. We like the big ones.
In a large skillet heat the extravirgin olive oil and cook meatballs until outside is slightly brown on one side, then turn and cook on the other side. Pour in the wine and when it has evaporated add tomato juice and half a glass of water. Reduce the heat to low. Season with salt and freshly ground pepper, and add the garlic. Cook 30 to 40 minutes, stirring occasionally, until meatballs are cooked through. Continue to cook, uncovered, until sauce's thickened. Serve immediately.

Konjiki No Gash Bell!: Go Go Mamodo Fight

FOR ME TO SABRINA AND OUR LITTLE DREAM - CAESAR SALAD WITH OUR WAY - CAESAR SALAD BY SABRINA & LUCA






Ho aperto un foglio bianco per raccontare di me, di Sabrina e del nostro piccolo sogno che sta crescendo.

Abbiamo pianto e ci siamo rialzati. Abbiamo lottato per crearci un futuro che ci rappresenti.
Questo blog ha compiuto gli anni a metà febbraio. Oltre tre anni in cui ci siamo raccontati sempre, spogliandoci con i nostri sentimenti. Abbiamo sempre scritto di noi, di quanto ci amiamo e di quanto siamo felici di esserci conosciuti.
La vita non ci ha regalato tantissime gioie, ma una continua serie di prove da superare. Sempre in salita, un po' come Coppi e Bartali, in gare leali e sincere. Sempre pronti a sfidarci, a gioire, a metterci in gioco e a consolarci, vivendo la vita che ogni giorno che passa è sempre più intensa e piena di sfide da vincere.
Negli ultimi cinque mesi ho visto Sabrina cambiare e diventare sempre più donna e sempre più femmina. Negli ultimi 150 giorni l'ho amata come non mai, come le dico sempre “all'infinito più uno”.
Ventuno settimane passate tra l'ansia and hope that things continue in the right direction. Weeks of tests without ever passed with flying colors.
Photographs made on purpose to enhance her smile and her look sweet. Grainy black and white images do not look at, to store jealously. See again and papers written by others who filled us with doubts and joys.
Travel and unfulfilled promises. Friends far away that we could not review all the times we wanted. Wandering without going too far, without getting tired too.
skipped appointments, promises move.
today yes! Today you can. This leaflet, which was previously white, now it's full of color, even if those we only see the nuances.
Sabrina I love you infinity plus one, in fact, infinitely better than one!

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With this recipe to share contest of butter and honey.

CAESAR SALAD WITH OUR WAY




Ingredients for Salad:

350 g of sliced \u200b\u200bchicken
For the marinade: juice of one lemon, extra virgin olive oil, 1 sprig of rosemary, chopped 1 large clove garlic, pepper)
abundant flakes of Parmigiano Reggiano
1 kinda romaine lettuce (which we removed the outer leaves)
2 slices of bread the day before (rubbed with garlic, drizzle with extra virgin olive oil and then bake)


Ingredients for the sauce or dressing:

150 ml of mayonnaise
6 or 7 drops Worcestershire sauce 1
teaspoon Dijon mustard
lemon juice 1 tablespoon anchovy paste
(we have not weighed, but by eye, we used a strip of about 20 cm)
2 cloves garlic, finely chopped

was really want to prepare this dish, which I in particular are very linked. Can be considered to all effects a single dish, as it is complete. We've made some changes here and there, compared to the original recipe, for example we used mayonnaise instead of ready to use raw eggs, and this almost as a matter of greater security alimentare. Ma adesso andiamo ad illustrare i vari passaggi.
Prima di tutto mettiamo a marinare le fettine di pollo in una terrina, irrorandole con l'olio, il succo del limone, l'aglio tritato, il pepe e il rametto di rosmarino. Le abbiamo lasciate riposare per circa un'ora. Nel frattempo abbiamo preparato i crostini di pane, usando fette di pane toscano di uno o due giorni, strofinandole con uno spicchio d'aglio, tagliandole a quadretti, infine irrorandole con un filo d'olio extravergine d'oliva e passandole in forno fino a doratura.
Fatto questo, cuociamo le fettine di pollo su di una piastra grigliata, qualche minuto per lato, poi sfumiamo la carne con il liquido della marinatura e lasciamo assorbire, a fuoco vivo. Le fettine sono pronte. Condiamo con un pizzico di sale e teniamo da parte.

Nel frattempo laviamo per bene l'insalata, in questo caso la lattuga romana che è quella più indicata, scartando le prime foglie. L'insalata deve avere come caratteristica fondamentale una certa croccantezza. Una volta lavata e asciugata dall'acqua in eccesso, la tagliamo a striscioline. Tagliamo anche le fettine di pollo, a quadrotti e teniamo sempre da parte. In un piatto raccogliamo le scaglie di Parmigiano Reggiano, belle abbondanti.
Non ci resta che preparare la salsa. Dicevamo che abbiamo usato della maionese già pronta, l'abbiamo versata in una piccola ciotola e vi abbiamo add the Worcestershire sauce, anchovy paste, garlic clove finely chopped, lemon juice, mustard and we mixed all, until the mixture is homogeneous.
At this point you just have to Serve, or mix the lettuce with chicken, croutons, with Parmesan cheese, if necessary, add a thin layer of olive oil, but just a veil, and finally, complete the dish with a generous dose of salsa, which should then be mixed with everything. Personally, we can only say it is a fantastic dish, the kind that are good for the palate.

CAESAR SALAD BY SABRINA & LUCA
Ingredients:

350 g chicken fillets (grilled and cubed)
Parmigiano Reggiano cheese shavings
1 head romaine lettuce, torn into bite-size pieces
2 slices day-old bread, cubed
ground black pepper to taste
150 ml mayonnaise
anchovy paste to taste (about 1 tbs)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbs lemon juice

For the marinade:

extravirgin olive oil
1 lemon juice
ground black pepper
1 clove garlic, finely minced
rosemary

First of all prepare a marinade. In a small bowl combine lemon juice, extravirgin olive oil, black pepper, rosemary and garlic. Sprinkle over the chicken fillets and let rest for an hour. Grill for a few minutes and cut into small cubes.
Mince 1 clove of garlic and combine into a small bowl with mayonnaise, anchovy paste, Worcestershire sauce, mustard and lemon juice. Season with black pepper to taste. Refrigerate until ready to use.
Season bread with the garlic, sprinkle with extravirgin olive oil and bake for a Few minutes until lightly brown. Season with salt and pepper.
Place lettuce in a large bowl, add chicken, Parmesan shavings and toss with dressing, add seasoned bread crumbs and serve.

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This award we received with much pleasure from V ickyart and the rule is that it steps 3 to 5 blogs. We want to donate: Chaillrun to Ely and Laura di Zampette in pasta .

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I tre premi che seguono sono graditissimo dono di Luisa N. , che vogliamo ringraziare di cuore.

Questo premio lo passiamo a Caty , Stella , Unika , Dida , Marjlou e Caterina

Questo premio lo vogliamo regalare a Graal 77 , Natalia di Fusilli al Tegamino , Briossa e Federica di Note di Cioccolato .

E per finire, questo premio lo doniamo a Mirtilla , a Mari e Fiorella , alle Pellegrine Artusi , a Acquolina , a Dana e a Ranapazza .