Lately, heat the work and some other news I slow down life in the kitchen! I confess that I miss my daily cooking, inventing dishes and bake cakes scented, I console myself thinking that the season will return perfect! For now
Vacation must wait awhile and right now the city is really close to me!
look forward to the weekend to escape the shadow of a tree, near the mountain or the lake, with my book and always so much sleep!
the evening when the sun dies down we will wander through the garden armed with a knife and trash the garden as a destination unlike us who never gets tired of working! Back
always in town with her basket full of good things! With the usual satisfaction
harvest gives us tastes of quality!
Linguine with tomato summer
tomatoes or plum orchard type copper (not less than 5, the more you make it more tasty)
200 g 200 g mozzarella classic
linguine basil extra virgin olive oil will
' olive oil salt
With a few hours before blanching tomatoes 1 minute, then drain and peel them. Cut into cubes and put them to drain their water for a while '.
Wash the basil and chop coarsely, then place all in a container used to serve the pasta and season with "generous" extra virgin olive oil and salt, stirring occasionally plan (if it was still too wet to drain excess water before combine the pasta).
Asciugare la mozzarella con carta da cucina poi tagliarla a cubetti di un cm ed unire al pomodoro, tenendone da parte circa un quarto. Lasciar riposare il condimento almeno un'ora.
Portare a bollore una pentola d'acqua salata e cuocere la pasta, scolare quando è cotta.
Rimettere in pentola le linguine e condire bene con olio. Versare piano nel recipiente con il sugo e amalgamare bene, all'ultimo unire la mozzarella tenuta da parte.
La pasta sarà servita quasi tiepida e per chi vuole potrà essere "corretta" con pepe o peperoncino...
Ingredients:
for two
for two
tomatoes or plum orchard type copper (not less than 5, the more you make it more tasty)
200 g 200 g mozzarella classic
linguine basil extra virgin olive oil will
' olive oil salt
With a few hours before blanching tomatoes 1 minute, then drain and peel them. Cut into cubes and put them to drain their water for a while '.
Wash the basil and chop coarsely, then place all in a container used to serve the pasta and season with "generous" extra virgin olive oil and salt, stirring occasionally plan (if it was still too wet to drain excess water before combine the pasta).
Asciugare la mozzarella con carta da cucina poi tagliarla a cubetti di un cm ed unire al pomodoro, tenendone da parte circa un quarto. Lasciar riposare il condimento almeno un'ora.
Portare a bollore una pentola d'acqua salata e cuocere la pasta, scolare quando è cotta.
Rimettere in pentola le linguine e condire bene con olio. Versare piano nel recipiente con il sugo e amalgamare bene, all'ultimo unire la mozzarella tenuta da parte.
La pasta sarà servita quasi tiepida e per chi vuole potrà essere "corretta" con pepe o peperoncino...
