FOR YOU IN ABSOLUT PREVIEW MY GRANDMOTHER’S RECIPES THREE RECIPES TO PREPARE A FAST DINNER…

BUT VERY REFINED…

INGREDIENTS for four persons:

· 400g of "linguine pasta"

· 300g of squid and cuttlefish

· 300g of black mussels

· 300g of clams

· 200g of prawns or shrimps

· 300g of champignons

· some parsley

· a garlic’s clove

· 100g of little tomatoes

· half litre of tomato’s cream

· half glass of white wine

 

1. you must wash and clean mussels and clams; do it open with some oil in a sauce-pan and, just open, take off fruits and put then in a pan with a filtered stock which they have left;

2. put in a frying-pan a garlic’s clove and some olive’s oil and do brown, after that add browns and cuttlefish clean and cut, cook for a few minutes, add white wine and do a evaporate;

3. add little tomatoes cut at half, parsley, tomato’s cream, mushrooms and cook all for twenty minutes add, every now and then, filter stock of mussels and clams;

4. cook "linguine pasta" and just done pour them in sauce-pan add mussels and clams; do amalgate for two minutes;

5. serve it!

 

INGREDIENTS:

· 600g of rabbit

· 1 red pepper

· 1 yellow pepper

· 5 yellow carrots

· 1 onion

· a leg of celery

· a small branch of rosemary

· a few of sage

· a dice

· half glass of white wine

· salt

1. Brown the rabbit in a frying-pan for a few minutes, the rabbit for both parts, add white wine and do evaporate. Add peppers cut at piece enough big, add onion cut in four parts, the celery, a dice, the rosemary, the sage, after add the water. Cook for forty minutes and do evaporate the water;

2. Put of the rabbit already cooked and put it in the dish;

3. Put off the vegetables past with the water for obtain a yellow past;

4. Put in a oven pan the past obtain from vegetables and put on the rabbit;

5. Put it in the oven for fifteen minutes at 180°;

6. serve it!

 

written by Marco Quitadamo e Andrea Guerrieri (free14@itcgbianchi.mi.it)