Why Do Guys Wear Cups

Contrasts

I'll be back after so many months, and I go back because I made a commitment to do so. It is part of the treatment, then there is no question: you do. It will not serve, never mind.

I'll be back with a plate of home that I love, and that is perfectly rispondente al clima della mia metropoli silenziosa, a metà di questo interminabile agosto: temporali gelidi e squarci torridi nelle pause.

È una ricetta della mamma di Rubina. Non so chi sia Rubina, non conosco la sua mamma, la ricetta l'ho adottata anni fa in un sito che allora mi piaceva, ed è rimasta per sempre nel mio menu domestico. Ho lasciato il titolo originale: chissà perché "spagnolo"?

L'accostamento di ingredienti è inconsueto, e a leggerlo sembra un'accozzaglia mal combinata. Si sa che ognuno ha le sue fisse, ma io, per dire, non avrei mai messo una salsa di pomodoro crudo sopra un riso condito con il burro. E invece no! Alla prima forchettata, mi sono tornate in mente le deliziose pasta of my childhood (Lombardy), on which a piece of butter melted over the raw tomato sauce, beautifully rounded taste. Another approach that, to read, just did not convince me is the lemon over the tomato and instead we're fine.

it to succeed, well, a bit 'like other seemingly simple things, we must be careful about many small details, which would neutralize ignored the result. Use a rice starch is not the same, not to dry the tomatoes is unforgivable, not to heat the dishes is fatal. I have told you.

rice hot and cold English

Ingredients for 4 servings:

• 300 g. of long-grain rice (Ganges, Thai, Basmati)
• butter
• 8 / 10 firm and ripe red tomatoes
• olive
• lemon juice salt
• black pepper

Peel tomatoes, remove seeds, salt them and put them to drain. When they lost their water plants, put them in a blender to obtain a thick sauce, creamy and absolutely no water. prepare with a couple of hours in advance and store in refrigerator.

Prepare an emulsion of olive oil, lemon, salt and pepper.
Boil rice in salted water, drain well and season with butter.

Meanwhile heat the dishes.

Dial quickly each dish with a layer of hot flattening rice well, and a thick layer of tomato sauce cold.

Season with citronnette and serve immediately.

is important to eat this rice without mixing, taking each bite with a fork from bottom to top, because its special lies in the contrast of flavors and temperatures.

I apologize for the photo, which is the least appetizing. I do not know to use the new machine, I will learn.