Yesterday Gabriele Bonci few hours we spent working on the dressings gluten-free pizza and making some assumptions for the party Saturday.
Your base is different, we have to work the stove ... stove and cream ...
On the front I have probably a big question mark bright, he clarifies:
vegetables in the oven before, we melt, we prepare a cream of beans, we work with cauliflower, cheese that melts in the mouth ... robiola, robiola is perfect ...
I load a tape into the car of real tomatoes, squash blossoms and then, a handsome Roman broccoli and a couple of cauliflowers, downloaded all the laboratory where they tell us about missing potatoes, let's jump back in and take them with a box of onions, a chili, one of beans, 4 tomatoes and Buston of friggitelli bucks.
do not give a damn potatoes, today we make more.
Back in the lab, is part: see the foundations that have remained the key to wise and to taste and while some indications from the girls.
The fire they started to cook broccoli and cabbage, beans and peel eight hands he deals with tomatoes cut, split, chop and season.
Fa cubes with the pizza, they Review in a bowl, mix, pour, break a leaf of basil and mozzarella slices a, we add a slice of cherry tomatoes and gets panzanella you see on top of the post: delicious.
A couple of branches, with their end-attached tomatoes to melt in the oven as part of a new mixture.
Make a pumpkin flower, tomato, onion and ricotta and a tomato, onion and olives (you see the two pictures below). 
And bucks, cauliflower, anchovies and grated lemon and another friggitelli, robiola Roman broccoli and cherry tomatoes raw (photo below).
And then the one with stewed tomatoes, mozzarella and basil, and finally one with cream beans, Roman broccoli, cherry tomatoes and parmesan absolutely stellar, but I have not photographed: I've eaten.
0 comments:
Post a Comment