TA-DANNNNNNNNN!
think you want to be rid of me?
You thought that I had abandoned my passion ... so out of hand?
No, no, no. None of that!
I'm back here after an absence of several months.
I apologize to everyone for my inaction. The past year has been very heavy for me.
Yes, yes, the past year ....
I know that it is October and January is still missing a lot, 'but mine, for years, began on August 26th of 2009, the day when I was imprisoned by scaffolding, dust and debris, and ended September 3, that a month ago.
My nervous system was severely tested and has had much trouble dealing with all issues that the case involves. So my brain want to distress, either by the heat or do you want for (never more than this) would you like to vacation, decided to go into hibernation ....
Then, from mid-September, I began to frequent the Hotel Institute of Venice and the time available was further reduced.
But let's get to the recipe with which I have decided to take up my beloved blog as best I can and to express my passion for cooking.
E 'right to Puglia, a region that I love and I have now adottata per le vacanze estive, a cui appartiene la ricetta con la quale partecipo al contest:
Per rispettare la tradizione รจ necessaria la classica padella di ferro che io ho avuto in dono dalla mia carissima amica barese Rossana.
Ingredienti per 4 persone:
320 g di spaghetti Garofalo
700 g di passata di pomodoro
2 peperoncini piccanti
3 spicchi d'aglio
olio extravergine
sale, pepe q.b
un pizzico di zucchero
ricotta marzotica grattugiata a piacere
Preparazione:
Nella padella di ferro soffriggere gli spicchi of garlic, add chopped chilies, tomato sauce and a pinch of sugar to remove the acidity.
Meanwhile blanch the spaghetti in salted water for a couple of minutes, drain and transfer them to finish cooking in the pan.
The spaghetti will absorb the sauce until the tomatoes to dry well and form a crispy crust and delicious. Serve
marzotica grated cheese and add at will.
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