We invited some friends for lunch or dinner and now we do not know what to make? Of course we can not put the stove for days! So our menu has to be comprehensive but also fast, without sacrificing too much. With recipes for cooked and eaten on the table we can put almost any dish, cooked in different ways.
With the arrival of summer, however, is well maintained light and what could be lighter than the fish? A nice menu of fish will make us appreciate those who think that fish is difficult to cook. A menu of fish is highly sought after, but we must learn that even a main dish such as spaghetti with mullet become a joke guys once we have acquired a few tricks.
Among the main courses of fish, crispy fillets of plaice have a great success among the children who will enjoy this recipe for a tasty but nutritious. Do not forget that even a meal composed of all seafood dishes must have a boundary that is made of vegetables in our case we match the crisp eggplant stuffed that we can fill as you like.
In closing, the cakes will always be the best, especially if you serve a slice of donut filling of fruit (Benedetta Parodi use figs, but since we are not in season, pears will also fine). What do you think? Let's see in detail what we need. Spaghetti with mullet roe spaghetti with mullet roe spaghetti dish is very fresh and light, perfect for summer.
Let fish roe Murgine a whole that will be perfect with 300 grams of spaghetti. Take half mullet and grattuggiamola like cheese. Prepare a frying pan fry the garlic, oil and chilli. Meanwhile, throw the spaghetti. When drained them, we are careful to keep aside a little of the cooking water.
Let 's skip the spaghetti into the pan with garlic, olive oil and mix and do the roe in a little water to cook pasta. Pour the spaghetti in a nice big bowl and versiamoci over the roe, stirring well until the roe until it becomes almost like a cream. In this way, good to stick to spaghetti.
Serve the pasta cut into pieces the rest of the roe for garnish and compliment with a nice dash of pepper. Ingredients: 1 mullet Murgine 300 grams of spaghetti garlic oil to taste 1 red pepper crispy flounder crispy flounder fillets of plaice Take 5 in a pack frozen: if we have them in the freezer always prepared when we want.
For the breading, take the flour for the instant polenta and mescoliamola along with the chopped rosemary and garlic. If you prefer, we can also add a tablespoon of Parmesan cheese. Let the fillets of plaice first in beaten egg and then nell'impanatura. Let boil plenty of oil in a frying pan, fry if not immersion.
The threads become golden and crisp, so we can easily serve them on a bed of fresh salad that appeals to children. Ingredients: 5 frozen plaice fillets flour for instant Polet 1 egg rosemary and garlic oil will Stuffed Eggplant Stuffed Eggplant Stuffed Eggplant Take a nice round eggplant and cut into thin slices.
Prepare the breadcrumbs on a plate with 2 beaten eggs and bread crumbs aside. A slice of eggplant stuffed with fontina cheese slices or cheese or any other peace there, and we have made over un'acciughina oil. We close with another slice of eggplant, more or less the same size, then we get this first egg sandwich and then nelpangrattato.
We can create the filling that we like, but do not be too high. Fry in hot oil and oil on a plate garnished with salad by Proto. Ingredients: 1 eggplant 2 eggs breadcrumbs or slices fontina cheese like anchovies in oil oil Doughnut Ciambellone autumn figs stuffed with figs recipe proposed by Cotto and eaten include the figs, but vsita the season we can replace them with pears.
Slam 5 eggs 100g caster sugar icing: blend with the whisk until the mixture is fluffy and puffy. In another bowl, put 200 grams of almond flour, along with 180 grams of dark chocolate, chopped lemon rind, 50 grams of potato starch and 1 teaspoon of yeast. Mix well. We take 400 grams of figs and a half, about 200 grams, the Peel and cut into large pieces.
Mix everything in the ground almonds and chocolate, then eggs uniamolo trying to disassemble, making sure to stir from bottom to top. Greased and floured mold with a hole. Cut the rest of the figs into thin slices with the peel and garnish the donut, then bake at 180 degrees for 40 minutes.
Serve the slices of sweet fresh figs with others. Ingredients: 400 grams of figs 5 eggs 100 g sugar 200 g almond flour 180 g dark chocolate lemon rind 50 grams of potato starch a teaspoon of baking powder 
With the arrival of summer, however, is well maintained light and what could be lighter than the fish? A nice menu of fish will make us appreciate those who think that fish is difficult to cook. A menu of fish is highly sought after, but we must learn that even a main dish such as spaghetti with mullet become a joke guys once we have acquired a few tricks.
Among the main courses of fish, crispy fillets of plaice have a great success among the children who will enjoy this recipe for a tasty but nutritious. Do not forget that even a meal composed of all seafood dishes must have a boundary that is made of vegetables in our case we match the crisp eggplant stuffed that we can fill as you like.
In closing, the cakes will always be the best, especially if you serve a slice of donut filling of fruit (Benedetta Parodi use figs, but since we are not in season, pears will also fine). What do you think? Let's see in detail what we need. Spaghetti with mullet roe spaghetti with mullet roe spaghetti dish is very fresh and light, perfect for summer.
Let fish roe Murgine a whole that will be perfect with 300 grams of spaghetti. Take half mullet and grattuggiamola like cheese. Prepare a frying pan fry the garlic, oil and chilli. Meanwhile, throw the spaghetti. When drained them, we are careful to keep aside a little of the cooking water.
Let 's skip the spaghetti into the pan with garlic, olive oil and mix and do the roe in a little water to cook pasta. Pour the spaghetti in a nice big bowl and versiamoci over the roe, stirring well until the roe until it becomes almost like a cream. In this way, good to stick to spaghetti.
Serve the pasta cut into pieces the rest of the roe for garnish and compliment with a nice dash of pepper. Ingredients: 1 mullet Murgine 300 grams of spaghetti garlic oil to taste 1 red pepper crispy flounder crispy flounder fillets of plaice Take 5 in a pack frozen: if we have them in the freezer always prepared when we want.
For the breading, take the flour for the instant polenta and mescoliamola along with the chopped rosemary and garlic. If you prefer, we can also add a tablespoon of Parmesan cheese. Let the fillets of plaice first in beaten egg and then nell'impanatura. Let boil plenty of oil in a frying pan, fry if not immersion.
The threads become golden and crisp, so we can easily serve them on a bed of fresh salad that appeals to children. Ingredients: 5 frozen plaice fillets flour for instant Polet 1 egg rosemary and garlic oil will Stuffed Eggplant Stuffed Eggplant Stuffed Eggplant Take a nice round eggplant and cut into thin slices.
Prepare the breadcrumbs on a plate with 2 beaten eggs and bread crumbs aside. A slice of eggplant stuffed with fontina cheese slices or cheese or any other peace there, and we have made over un'acciughina oil. We close with another slice of eggplant, more or less the same size, then we get this first egg sandwich and then nelpangrattato.
We can create the filling that we like, but do not be too high. Fry in hot oil and oil on a plate garnished with salad by Proto. Ingredients: 1 eggplant 2 eggs breadcrumbs or slices fontina cheese like anchovies in oil oil Doughnut Ciambellone autumn figs stuffed with figs recipe proposed by Cotto and eaten include the figs, but vsita the season we can replace them with pears.
Slam 5 eggs 100g caster sugar icing: blend with the whisk until the mixture is fluffy and puffy. In another bowl, put 200 grams of almond flour, along with 180 grams of dark chocolate, chopped lemon rind, 50 grams of potato starch and 1 teaspoon of yeast. Mix well. We take 400 grams of figs and a half, about 200 grams, the Peel and cut into large pieces.
Mix everything in the ground almonds and chocolate, then eggs uniamolo trying to disassemble, making sure to stir from bottom to top. Greased and floured mold with a hole. Cut the rest of the figs into thin slices with the peel and garnish the donut, then bake at 180 degrees for 40 minutes.
Serve the slices of sweet fresh figs with others. Ingredients: 400 grams of figs 5 eggs 100 g sugar 200 g almond flour 180 g dark chocolate lemon rind 50 grams of potato starch a teaspoon of baking powder
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