Cooking at this time, just do not like it. I make bread for me, and hake for the cat that goes crazy. For the remainder of sausage and some salad as a bird seed that I propose this because it is fresh, full and open the fridge and found as in like. Of course, first you need to prepare, but I do it in the morning and then I pretend like a miracle to find it at dinner. I'm delirious, I'm sorry.
little conversation with the cashier at the supermarket, who would have liked to Aldo Buzzi , but of course that would have made a masterpiece.
I put tape on a whole frozen hake.
- Well, in fact, the nose has the best value for money.
- Yes, frozen and then this is really convenient.
- If he does it with the sauce first, that of Mutti, is a tale
- Tomato sauce? Aaah, the concentrate, of course.
- Yes, yes, the one in the tube. Meanwhile
support two slices of tenderloin, special offer 40% but still thread
- But hake to tell the truth is for the cat.
- is a fairy tale look. Just like the restaurant.
Cook the farro and when it's warm season with a little olive oil and lemon juice. Peel tomatoes, remove seeds and make a hollow fine (bits half a centimeter). Cut the other vegetables of the same size, same for the cheese. Stone and chop the olives. To say it is nothing, but it takes a good half an hour.
- 200 grams of farro
- 100 grams of feta or quartirolo
- a box of 180 grams of tuna in brine (slice)
- half yellow pepper
- half cucumber
- two celery stalks white
- two or three red tomatoes
- a lemon
- a dozen black olives, basil
- salt, extra virgin
Add the tuna, basil, olive oil and season with salt, and mix with the farro.
Grease a mold about 20 cm in diameter, pressing the mixture well and place in refrigerator for at least a couple of hours.
not expect that the slices remain: When you serve will crumble and reveal the nature of his meager salad. But meanwhile it is nice to bring to the table.
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