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SPELT PASTA, ZUCCHINI, roe, RICOTTA

Try bikini, but not too much. First lazy, Saturday lunch, standing in just the first heat of the summer (May ah and Spring, you say? fano 30 degrees outside but ...), hungry, but wanted to light ... The first is
here this fast to make, (unless you want to stretch the dough), tasty, healthy and would benisimo in those diets that recommend experts to leavers who study in the heat and pressure and given to us quotidinamente in June (every June, every year ...) by the various news programs. Craboidrati, vegetables, cooking techniques, raw vegetable ...
The zucchini I cut them into strips with a potato peeler and I made them just burn along with the pasta (tagliatelle spelled), then topped with raw extra virgin olive oil, a sprinkling of mullet roe, black pepper and slivers of ricotta salata ... a pinch of red pepper if you like.

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the spaghetti with clams THE PINEWOOD

The spaghetti with clams are a classic dish, so classic that it seems there is nothing to say or to be invented, everyone has a "secret ingredient" (such as white wine, half a tablespoon of flour to mix, none of which put into practice by me ...) or proven technology.
This recipe, deceptively simple in reality creates a buonisisma version of spaghetti with clams, enough fresh shellfish, olive oil and a good pasta (I used to Gragnano Garofalo).
The recipe, which won the special prize of the Gambero Rosso, is the Zazzeri, amabilis chef de LaPineta Marina di Bibbona, charming cottage with a kitchen star between the beach and the Mediterranean on the Tuscan coast.
clams cooked in white with very good olive oil, garlic and chilli, spaghetti Gragnano cooked for only a few minutes and "finished" in a pan with a little cooking water.
The result is a dish very homogeneous, and the one with the seasoned pasta sauce.

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RICE CAKE WITH STRAWBERRIES IN BALSAMIC

The rice cake and 'a classic sweet, simple, healthy ... in Tuscany that you like this place today, the whole rice with the ground or in the form of pastry, which is also a slices in bars and bakeries.

I personally like more 'this mode' preparation, that 'the result of a cake-pudding can also be made from semolina. It 's a soft, sweet, tastes like milk, snacks childhood: love it because it' is not artificial, chemical, and not 'very sweet that it also welcomes those who are not' too fan of dessert (and I have in a house that they like eating the cake in question !!!). Today I prepared the recipe of my mom, but in a small rectangular molds in order to serve garnished with sliced \u200b\u200bstrawberries good Italian first of May.

INGREDIENTS

. 500 ml of milk

. 300 g rice cakes, like the St. Andrew

. 150 g sugar

. 80 g

butter. 3 eggs

. half cup of rum (if desired you add the grated rind of a lemon or organic raisins softened in liquor made).

for the strawberry sauce:

. 2 baskets of strawberries

. 3 tablespoons white sugar

. 2 tablespoons balsamic vinegar good

PROCEDURE

She starts to boil the milk over low heat, when it begins to reach the boil add the rice and cook for 30-40 minutes.

You drain the rice, which now will have 'absorbed virtually all the milk and put in a bowl to cool. Add the remaining ingredients and mix well. Turn out the dough in a greased and floured baking pan and bake. Bake for 40/45 minutes, inside must 'be dry and golden above.

For the strawberry sauce: Wash the strawberries, depriving them of the stem and slice. Seasoned with sugar and vinegar and let it rest a bit 'in the fridge to get the sauce.

Serve the cake warm slices, garnished with strawberries.

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TROFIE

As you can see from the shot which took over a furtive hand intent on stealing a trophic steaming from the pan, the dish is successful!
A simple, fast, tasty, fresh of the first season: trofie fresh vegetables (zucchini and peas with garlic-based oil), ricotta cheese and cherry tomatoes, sauteed with a good grating of black pepper.