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276 Pigeons stewed





About pigeons do you feel this to be true, although it seems incredible, and as an evidence of what I said about the vagaries of the stomach.
A woman prays to a man, that happens by chance, to kill a couple of pigeons, and he, her present, drowning them in a basin of water. The lady receives such an impression that from then on he could no longer eat the meat of this bird.
pigeons Garnish with whole sage leaves, put them in a saucepan or in a saucepan on top of slices of ham fat and thin and toss with oil, salt and pepper. When they have browned, add a bit of butter and finish cooking the broth. Before retiring from the fire spremeteci on a lemon and they are using the sauce to serve with slices of toasted bread placed under. Advised to add salt because the ham and very little of the broth. Dell'agresto At the time, you can use it instead of lemon, the saying: When

Sol east in lion
Bonum vinum cum melon,
agrestum Et cum pipione.


Another recipe by Artusi!

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Diet Dinner: morsels of monkfish and courgette. Squid stuffed



The secret of a good diet is to vary the dishes and make them pleasing to the palate and the eye, or those who resist!
Here is a really easy recipe from Italian Cooking and especially fat zero!


Manolin Slice the zucchini with the proceeds of the foil, divide the monkfish into chunks and wrap them in ribbons of courgette stop with a toothpick. Steam for 13 'around.

Prepare the sauce with capers and chopped parsley and a teaspoon of oil (who can 2!).

Serve with the sauce on a slice of toast (whole and only one :-().

Diet

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more .. This is one of my grandmother's favorite recipes from one of the books Popular cuisine: The 'Artusi .
remember in his kitchen, leaning on the refrigerator, always at hand, a very old edition of Artusi, the original, with the cover and all pages yellow ocher damaged, loose, dirty sauce, but always there for easy reference when memory did water.
I discovered many years after the existence of other cookbooks "worthy" of being consulted. At home there was only Artusi, chief manual of each and every recipe cooking tips, quoted by my father to every party-controlled "according to Artusi partition as it takes .."
A book of recipes, tips and, for me, memories, all the recipes from my childhood. An interesting read for fans of the kitchen and beyond.




4 medium-sized squid
garlic, parsley, olive oil, soy sauce
1 slice of bread soaked in milk

Clean and peel the squid leaving them whole. Once clean cut off the head and tentacles, leaving only the "bag".
Cut the tentacles into small pieces. In a bowl, mix cut the tentacles, bread soaked in milk, a chopped clove of garlic and parsley
Season to taste with olive oil, soy sauce and a pinch of salt.

Fill "pockets" of the squid with the mixture thus obtained and close with a toothpick.

If the squid are large enough, cook in the oven on a baking sheet over the filling advanced as those of the photo.
If they are small, damp with oil and cook them in tomato sauce.

stews can be prepared ahead and warmed in the last minute!

The recipe is the original, adding only "modern", the soy sauce that binds well with the fish.