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TOMATOES GREEDY

A quick recipe for when, after a typical work day in Milan, he comes home late from the office, there are few ingredients in the house but you want of something delicious: tomatoes, sweet tooth!

INGREDIENTS

-

tomatoes - basil

- breadcrumbs

- garlic

- salt

- oil

- Parmesan

PREPARATION

dig and wash the tomatoes with a spoon. Chop the basil leaves and garlic and put them together in a bowl with bread crumbs, Parmesan cheese. Mix with a little olive oil and adjust salt. Fill the tomatoes with the mixture and bake for 15 min. As soon as gold ... ready to taste!

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Wandering Milan have been drawn to the blue posters whose title in red "Taste of Milan" could not attract. What is it? They say the biggest temporary Restaurant in Milan! From September 23 to 26 chefs more the city's famed cook their best dishes in an exceptional setting: the Parco Sempione. Demonstrations, tastings and cooking classes with famous chefs Italy: Carlo Cracco, Claudio Sadler, Davide Oldani, Andrea Berton are just some of the best chefs in the kitchen that will be ... I wonder if this initiative is in its first edition, I've never heard! Possible? However, that it seems really attractive ... naturally from Milan I intend not to lose it!

TASTE OF MILAN

23 to 26 September 2010, Parco Sempione and

http://www.tasteofmilano.it/

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TASTE OF MILAN THE PLACE OF Aimo e Nadia, Milan

I've ever heard, but I never got to speriemntare what is often called one of the restaurants' exclusive Milan "The place of Aimo and Nadia, two Michelin stars. In its simplicity is elegant, simple but with hints of color in contemporary art. From the first moment you feel a careful search of excellent raw materials and an impeccable service thanks to Maitre, Mr. Nicholas. But the real star is the kitchen, to Aimo Moroni. My choices from the menu? U na fragrant warm salad of ginger sea, a delicious pork with mashed potatoes and onions and a delicious tasting fruit sorbets and vanilla: Unique! My advice is to treat yourself to this experience for lunch, it's definitely more accessible because it is possible to choose the menu "the club of 13" an appetizer or first course, main dish and dessert, all selected respectively from among three courses for "modest" amount of 39 € ... dinner is much less affordable!

PLACE OF Aimo e Nadia

VIA Montecuccolo 6, MILANO

TEL 02 416886

www.aimoenadia.com

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loaf BEANS TO LIGURE

is the recipe for meatloaf Ligurian origin of green beans and potatoes tramandatami at least 2 generations of women: mothers and nonna.Era typical to find my grandmother's house today and there is always a hot summer day in my mother's house. Tasty and light, it is tempting hot freshly baked, warm and cold. Absolutely eaten as an appetizer or side dish.

INGREDIENTS

- 750g green beans

- 3 / 4

potatoes - 1 onion

- 3 eggs

- 100g of ham

- 20g dried porcini mushrooms

- a handful of parmesan cheese

- salt, pepper and nutmeg

PREPARATION

Boil in salted water the beans and potatoes separately. Once cooked, mash the potatoes and chop the green beans. Sauté onion and mushrooms in a pan, previously soaked in water, well drained and chopped. Then add the potatoes and beans and mix well. In a bowl beat eggs, add the Parmesan cheese, ham, chopped a pinch of pepper and nutmeg. Finally add the salt and fix everything. Grease a baking dish and add the breadcrumbs, then gently spread the meatloaf. Finish with a little 'bread crumbs and a few small knob of butter. Bake in oven at 180 degrees for 20 milked. Buon Appetito!