Last post before the holidays. Trenitalia thanked the undersigned who will travel about 2,600 km from Rome in the far north, far north to Rome, from Rome to the extreme south and vice versa. Friuli waiting for me for three weeks, where I hope to devote myself fully to view. The Calabria I welcome instead to September, where I will come back much, much more round (say, by day my hosts are preparing the food and wine tour of the floor they want me to do). In all this my sister for the first time will be with me in Friuli, and will remain a few days to discover the land of my adoption. Also, is there an escapade in France where I'd like to take a course in wine tasting. Ah, the thesis? Well, I will try to find time for that: D
Coming to the recipe today, to let you know what is stupid, I tell you only or my mom when I was doing the photo said: "but also to take a photo carrots?". In my defense I can only say that it is actually a mash: D The doses are for one person: that is what I ate ... the face of those who teases me for photos ;-)
mashed carrots and pistachios
Ingredients: 5 carrots
1
butter milk salt to taste
pepper 1 tablespoon pesto pistachios
Procedure: Clean
and cook until the carrots are tender. Mash with a fork or frullatele (I like that there are chunks of carrot here and there). In a small saucepan, melt a knob of butter, pour the carrots, salt and add enough milk to form a thick cream. Remove from heat, pour into a bowl, add the pesto pistachios and a little 'pepper ground on time.
Happy holidays to all!
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