Grange Hill Actress Samantha Lewis

If you're lucky enough to find good fish is hard not to run the kitchen to prepare a dinner! Finding by chance the small lobsters, if you can not even enjoy a steaming spaghetti with lobster. Needless to say accompanied by a glass of white wine ... taste is not easy! Bring scissors, tweezers and nutcrackers to make sure you have eaten all the meat. A tasty flesh and its taste is stronger than the companion lobster.

INGREDIENTS

- lobsters taste ... depends what it is greedy

- white wine

- shallot

- garlic

- salt, pepper

- spaghetti

PREPARATION

Heat a little ' oil in a frying pan and brown the shallots and garlic. Add the previously boiled lobsters and deglaze with the white wine. Lower the heat and add the tomatoes (if necessary also a bit 'of tomatoes) correct and complete with salt and pepper cooking. Boil the spaghetti al dente and drain, saute quickly in a pan and serve immediately, still smoking, do not forget the parsley! That good!

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THE BLACK TRUFFLE

Not everyone knows that "blacks diamonds of the kitchen" are added in preparation and not finish, unlike the more valuable white truffles that can be enjoyed raw in thin slices, for flavor and fragrance to simple recipes as egg noodles, rice or eggs. Why? Because their rich scent of spices such as garlic, hay, honey and spices is less intense and cooking helps unleash all your strength. Whites or blacks who are truffles transform any dish! Always prefer to purchase than whole, must show soft, firm and elastic but not rubbery remember that size is no guarantee of quality. I remember a recipe tasted almost by accident in a restaurant in Piedmont: ravioli stuffed with melted cheese and served with butter and black truffle ............. Unforgettable! Back from a weekend in the Langhe, in October, if you can not return to Milan with a black truffle! A fragrant black truffles: irregular golare but entire, globose and rough bark is almost black, with shades of purple flesh and reddish light. To be enjoyed as soon as possible!

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TURKEY AND BACON BITES THE GRAPEFRUIT

During week do not have much time to cook, living in Milan imposes harsh law of the frenzy for work. He comes home late from the office and it was now too tired to engage in long delicacies is a must but delicious idea for dinner. Delicious and tasty as the bites of turkey with bacon.

INGREDIENTS

- bacon

- sliced \u200b\u200bturkey

- oil

PREPARATION
really fast and easy. Cut turkey slices into strips about 3 cm wide and wrap half slice of bacon. Cook the stew made in a pan with a drizzle of hot oil and deglaze with white wine. Add the lid and finish cooking over low heat for about 15 minutes ... yummy!

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Not everyone may know that ... The grapefruit is a native of Barbados and that was only introduced in Italy in the late 60's. Possible? I like pink! Pink and yellow vit.C very rich and free of seeds, it is juicy and very fragrant but bitter. For this latter characteristic is said to inspire the appetite and that is why it is used increasingly in combination with raw vegetables, shellfish and fish carpaccio, as an aperitif. Remains a classic or fresh fruit salad, to make jams, ice creams or sorbets. Personally I love to drink grapefruit succosissime! I keep the grapefruit juice in the refrigerator for several days, surely lose the property but the taste is really vitamin succosissimo! Definitely better than many commercial juices too!

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ravioli WITH PESTO AND NOCINO

For when you have a little 'more time to devote to cooking, the walnut ravioli are pretty good! Tramandatami a recipe from my mom, but before a highlight of my grandmother ...

INGREDIENTS FOR 4 / 5 PEOPLE

FOR THE FILLING:

- 700gr spinach

- an egg

- a handful of parmesan

- salt, pepper, nutmeg

- 250gr. Ricotta

FOR PASTA

- 600g of flour

- 4 eggs

- 2 tablespoons olive oil

- 2 pinches of salt and water as needed

FOR NOCINO

- nuts

-
cream - butter
- salt and pepper to taste

PREPARATION

For the filling . Boil spinach in salted water, strain them and squeeze them very well. Chop with the crescent and brown in pan with a little olive oil. My grandmother also put a knob of butter. Take a baking dish, beat egg and add a handful of parmesan cheese, chilled spinach, a pinch of salt, nutmeg, pepper and cheese.

For the pasta. Place the flour in the center and break eggs, add salt and oil and begin to mix the ingredients with a fork, adding a little 'taste of water. Mix well until the mixture is elastic and hard. Got a loaf let it rest for half an hour. Then to get thin strips of pasta I use the machine drawing machine :-). Results strips of dough, the filling of isporre regular spaces and fold the strips over themselves and closed properly. Gently press the dough with your fingers and adhere well to the two layers of dough. Cut the ravioli with a glass or a mold ... I like a half moon!

Walnut
mulinex Peel and chop the walnuts. In rololare pan a knob of butter, add cream and walnuts. Add a tablespoon of cooking water. Fix salt and pepper.

... Boil the ravioli and season! Definitely awesome!

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ORECCHIETTE MEZZANCOLLE

I saw this recipe a bit 'long time ago in one of the many television programs that sometimes I stop to watch. I found it by now very delicious and tasty.

INGREDIENTS

- obviously orecchiette

- homemade pesto

- cherry tomatoes

- mezzancolle

- garlic

- oil, salt

PREPARATION

Boil pasta in salted water. In a small frying pan, brown the garlic in a little oil and add the tomatoes, in order to add mezzancolle for a few minutes and correct the salt. Drain the orecchiette with pesto and season before serving, but also join the tomatoes and mezzancolle! Really tasty! Bon appetit! The next step? Orecchiette homemade!