Disappear network blogesque through idleness, want to leave by any form of coercion, does not feel bound, " From better to return "... allow time for exams, memory, decision-metaphysical head. Disappear
also ranking coveted ranking since October, for research grant, to live off studies and fresh water . And find themselves in very good but not the best. Abandon their professional project plan A, and be faced with the anguish of coming into large firm, plan B.
Many are the reasons for this, that I may consider justified.
few discreet glances distracted and have still been thrown at you, your blogs, your recipes. And a big thank you for the encouragement of some;)
Continue the blog seriously will prove more difficult in these days of summer vacation (the first in four years) on Tuesday, deep south, on Sunday Barcelona, August in rital ... September in Marrakech ... a real minister, I swear. But
a colorful program of local cuisine in Barcelona and discover if my dear Italian region will need to be a few lines of blah.
So fear not!
As for the recipe of the day, nothing really fufu, a little way you like risotto, with the stars of the market in recent weeks (which are also really on their end, or have completely disappeared now): asparagus wild. In my village
madeleine de Proust, they grow in nature, and risotto is a religion.
So how can you miss in the midst of scarcity (read reviews), where every little culinary treat transforms a gloomy day and absolutely identical to the previous day "ah finally something to tell? Stop
market de Grenelle, take a bunch of wild asparagus, call the Nonna immediately agree on the traditional recipe, make some changes, consensual, so shrug trimmed with tonal and "but oh, who's the chef?" .. Close
a moment those books that basically we could not even read, given the relative misfortune to play the "bad draws" and sit down before a good Jim Jarmusch .
And then everything is better! I regret my
considerable delay (relative to the asparagus season), but who knows, this recipe will be in your list "to do" for next season!
also ranking coveted ranking since October, for research grant, to live off studies and fresh water . And find themselves in very good but not the best. Abandon their professional project plan A, and be faced with the anguish of coming into large firm, plan B.
Many are the reasons for this, that I may consider justified.
few discreet glances distracted and have still been thrown at you, your blogs, your recipes. And a big thank you for the encouragement of some;)
Continue the blog seriously will prove more difficult in these days of summer vacation (the first in four years) on Tuesday, deep south, on Sunday Barcelona, August in rital ... September in Marrakech ... a real minister, I swear. But
a colorful program of local cuisine in Barcelona and discover if my dear Italian region will need to be a few lines of blah.
So fear not!
As for the recipe of the day, nothing really fufu, a little way you like risotto, with the stars of the market in recent weeks (which are also really on their end, or have completely disappeared now): asparagus wild. In my village
madeleine de Proust, they grow in nature, and risotto is a religion.
So how can you miss in the midst of scarcity (read reviews), where every little culinary treat transforms a gloomy day and absolutely identical to the previous day "ah finally something to tell? Stop
market de Grenelle, take a bunch of wild asparagus, call the Nonna immediately agree on the traditional recipe, make some changes, consensual, so shrug trimmed with tonal and "but oh, who's the chef?" .. Close
a moment those books that basically we could not even read, given the relative misfortune to play the "bad draws" and sit down before a good Jim Jarmusch .
And then everything is better! I regret my
considerable delay (relative to the asparagus season), but who knows, this recipe will be in your list "to do" for next season!
- Risotto with peas and asparagus -
Serves 2.
- 120 grams of rice Arborio, Carnaroli or Vialone Nano
- a small can of peas (ooh bad, canned peas ... but what do you re-locate you in my exams period !).
- a bunch of wild asparagus
- three good knob of butter - 120 grams of rice Arborio, Carnaroli or Vialone Nano
- a small can of peas (ooh bad, canned peas ... but what do you re-locate you in my exams period !).
- a bunch of wild asparagus
- a v. to c.
sugar - a glass of white wine
-
minced onion - 1 / 2 c. S.
olive oil - boiling water (I never put stock artificial, if not all homemade broth - all good, I prefer the simple water!).
Boil water in a small saucepan aside, the salt in salt. Heat a knob of butter and olive oil in a saucepan over medium heat. Y sauté onion, add rice to dry. Make "toast" the rice grains have become translucent. Wet first with the white wine. Evaporate. Repeat. Pour a ladle of boiling water first. Add peas. Always proceed in the same way: let the dipper of water evaporate before adding another. In a saucepan
still share blanch the asparagus previously depleted of their stems. Once bleached (they s'amolissent and color is set) run them under cold water, a moment ago. Then brown them in a knob of butter in the saucepan in which they are milled. Add c. to c. powdered sugar, and brown over medium-low heat a cinquain minutes.
At the end of cooking rice (allow 18 minutes), add the asparagus gold, the remaining butter, a little pepper to taste and colors, possibly a hint of parmesan. Your contact preferred to keep intact the basic elements of flavor, especially the asparagus-old memories, it has opted for a simpler version of this risotto!
Enjoy this beautiful mix of gentle and subtle, and give me some news!
And if it's a bitter taste that I have this failure PhD student, I think a bit of relativism will play the role of the spoon of sugar in my risotto .. :)
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