Hello and Happy Monday to everyone!!
Cosa?? Vi aspettavate forse qualche ricettina cuoriciosa?? Ehm.. in effetti oggi su praticamente tutti i blog che ho visitato ho trovato un tripudio di cuoricini..
Io invece non mi discosto dalla normalità, e pubblico un bel piattino di pasta come se niente fosse.. embè?
Non è forse che tutti si dice che S.Valentino è una festa superata, consumistica, che l’amore andrebbe festeggiato ogni giorno e non a comando? Eppure… i negozi come sempre hanno incassato l’impossibile, noi tutti ci siamo impegnati a preparare una cenetta speciale.. magari abbiamo comprato anche qualche cioccolatino, forse qualcuno questa sera riceverà una rosa rossa… insomma, alla fine si cede.. ci si coccola un po’ Moreover, we exchange a few promising new wave of emotion ... and then so be it! Folks, never neglect the person who is next .. and today, even if "controlled" concediamoci a hug more, kiss more, breathe in deeply the hearts jumping out from all ...
How would it be? Where's mine??
Um .... my heart for the moment is still in the oven ... I improvised a Dolcino on two feet .. up to half an hour ago I did not even for the mind but then .. I was infected! For now, settle for what is!
recipe for "cooked and eaten" with some modifications.
x 2 persons INGREDIENTS: 180g
Sardinian gnocchi 100g
Gaeta olives 50g capers 1 clove garlic
250g of cherry tomatoes (I used 230g of chopped tomatoes) 1
mozzarella extra virgin olive oil to taste salt and pepper to taste
PREPARATION:
First I tell you that I went to eye with olives and capers, I did not follow the precise doses, regulator and then as you see fit.
Stone the olives and capers together to shake it with a tablespoon of oil.
Saute the garlic in a pan with 2 tablespoons oil, add chopped tomatoes, a half (Or the tomato sauce) and cook a few minutes, then add the puree of olives. Turn off the heat and keep warm.
Bake the pasta, drain and toss in the sauce and freshly brewed off the heat and add the diced mozzarella being careful not to dissolve but only soften.
Serve with a drizzle of raw oil and a grinding of pepper.
ENJOY!
