Ricominciamo.... Restless Yes it is the right title. Months without a blog ... and even without food. Accomplice before the summer heat before, but most important complications, of course.
There are moments, periods of life when it is well off, even disconnected from the things that make us feel better. And last year one of the things that made me feel better is surely just this blog, and all the wonderful people I met through it and learned to love. First of all thanks
all the affection you have shown me, reading your comments these days I realized that there are many people who want me just fine.
There is a reason why all this time I have not posted anything, I just need to "pull" the plug ... happens is not it?
My work recently I have certainly put a strain on the precarious as most people surely know how well you "exhausting", would you have in that sense a bit of stability, but I understand it, which unfortunately does not depend on us now 'SO', and you know what? And so teniamocelo! However I am confident, sooner or later there will be written on my contract INDETERMINTATO TIME. Meanwhile I'll hold on, and I will work hard.
Love luck is wonderful, with all its facets, beautiful and less beautiful, but at least is the most secure and extraordinary that I have.
And now I'm back here, and loads quicker than ever, ready to begin again, as the title of the post.
And as the saying good joke "
The calm of August will not calm the senses ... . (And I've said it all here ..)
So I show you my latest "creation" of yesterday, with whom I spent a wonderful evening with dear friends (I forgot to mention them, but friendship is something that we fills life ...):
FISH SOUP WITH NO SPINE
Ingredients for 4: 2
- sole medium sized
- calameretti between 500 grams and 350 grams cuttlefish
- gambretti
- 400 g mussels
- 250 gr 250 gr cockles clams
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- extra virgin olive oil vinegar
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- laurel
- parsley 1 onion 1 kg
- cherry tomatoes 2 cloves garlic
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- salt pepper
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PROCEDURE: Clean
the sole, eliminating the head (it aside).
Then clean mussels, clams and cockles. Cook them separately with a little oil and peel them, preserving their cooking liquid. Peel the shrimp also, by taking their heads. Prepare
at this point the fish stock. Pour into a saucepan 2 liters of water, half cup of vinegar, the heads of sole and shrimp, very little salt, some parsley stems, onion and a bay leaf (which the taste of fish is married to wonder .. ..) Simmer this soup for 20 minutes, pass and keep warm. In a large saucepan
put 5 tablespoons of olive oil with chopped onion and fry a little. Add the cuttlefish and squid cut into strips and let cook for about 30 minutes, which would, if needed, a ladle of broth.
Then put in the same pan the chopped tomatoes. Cook for 10 minutes.
Accommodate then in a single layer of the sole, shrimp tails, mussels, clams and cockles with their cooking liquid, and sprinkle everything with 6-7 ladles of hot fish stock.
Then add a little salt, plenty of pepper and let boil for 5 minutes.
ENJOY!
ps forgot to say goodbye to our dear Richard, who came almost daily to see if I posted something .... :))))
HELLO EVERYONE AND THANKS AGAIN!!
