Teat And Breast Merilyn Sakova

umbricelli mountain herbs with cheese sauce

Pochi minuti e gli ingredienti a disposizione, non occorre altro per saziare la nostra fame e la nostra curiosità. La natura nel piatto con un pizzico di tecnologia per avere contrastanti emozioni al palato. Uno degli alimenti principi della nostra Dieta Mediterranea è la pasta, con le sue forme particolari, le proprie caratteristiche in cottura, i suoi aspetti nutrizionali. Ottenuta with a method by which flour and water, mechanical movement, temperature controlled and time permit the result so much appreciated and produced by us seem to grow ready-made trees like fruit. Other technological product due to the ingenuity of man is the olive oil. Its use is lost in history. The olive tree gives us its fruit is rich in lipids and from which, with a cold mechanical pressing, we extract the "liquid gold". Another little surprise to the palate is the sour cream cheese used to reduce the greasiness, the sensation of spicy tastes a bit 'strong mushrooms and garlic. The acidity, also called fresh, allowing abundant salivation. And so the palate, as are other anatomical parts of the oral cavity are washed out, allowing a relaxation of the sensations of course effective. Particularly the palate, not very recognizable from memory, but nice.

The pasta shape I used is, as its name suggests, typical of Umbria, the "umbricelli", a sort of rustic and slightly flattened spaghetti. For the cheese, the choice fell on a spread with the addition of a little 'milk to make it more liquid, a very little amount of yogurt and roosting opportunities for increasing the acidity is already present. The rest is totally genuine, as it is used.

15 g dried porcini mushrooms, black summer truffle

3 g;

Tomato n.1;

Pepper n.2;

Garlic n.1;

Parsley a sprig abundant;

olive oil ages;

Salt

For the cheese sauce:

Cheese Spread 250 g;

few tablespoons (1-2) of yogurt fermented;

few drops of milk,

A pinch of salt.

Mix yogurt cheese (1-2 tablespoons) and milk (a few drop) and keep it covered and at rest in a place other than the refrigerator. Heat the oil to be hot without it begins to produce smoke. Remove the pan from the heat. If it is too hot, wait for it to cool a few minutes. Add the vegetable mix prepared above. Cook pasta and drain slightly. Must remain a certain amount of cooking water. Season with a few spoonfuls of sauce in the pot and stir. Serve and add a little 'of the cheese sauce. The speed and simplicity of the dish bring added value to this preparation.