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RICE CAKE

This is a nice idea for lunch at sea. It 's very good even at room temperature. I've made with leftover rice of various kinds.

















Ingredients for 4:

• 300g rice
• 2 eggs 50g parmesan cheese 30g breadcrumbs
• basil salt pepper

Boil rice in salted water and let it cool. Mix with eggs, Parmesan cheese, chopped basil, salt and pepper.

Pour into a cake pan half covered with bread crumbs. Sprinkle the other half on the surface of the cake.

Bake at 180 degrees for 1 hour, making the toothpick test.

good appetite and good summer!

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SHELLS PASTA CREAM OF ASPARAGUS

A very delicate dish, created by what I had in the fridge, like most of my dishes. If you love asparagus and gorgonzola is to try!

Serves 2:

• 160 gr shells
• 20 asparagus (do not know why but I counted)
• celery, carrot and chopped onion (one tablespoon)
• 50 gr of grated parmesan gorgonzola
• a bit 'of milk
• salt pepper

Clean the asparagus and cut the tips. In a pan put some oil, fry the chopped carrot and celery cipolla.Unire roughly chopped asparagus and cook over low heat until are tender. Meanwhile, boil water for pasta. In bowl of blender place the asparagus, gorgonzola, about a tablespoon of milk to make it more fluid. Blend until creamy smooth and fairly liquid. Discard the pulp and 4 minutes from the end of the asparagus tips in the same water. Drain the pasta and pour into a sauce pan with . Whisk well to high heat, complete with a sprinkling of with pepper and Parmesan cheese.

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END OF WINTER

What do you invent a Sunday lunch at 12:30 after you exit the gym you counted the minutes and a lot of hunger?? A nice plate of pasta with what is!

Serves 2:

• 160 grams of pasta
• a surplus of ricotta
• a carrot
• celery
• a chives
• a fresh artichoke
• anchovy subt 'oil
• parsley salt pepper
• extra virgin olive oil

Clean the vegetables, cut as desired and toss them with olive oil and anchovy melted. Season with salt. Combine the ricotta cheese at the end with a fork. Cook the pasta and pour in the sauce. Stir well, sprinkle with pepper and chopped parsley.