My meatballs CARNIVAL For now, I propose the second ..... will follow 'a first in my opinion
outstanding !!!!!!!!!!
Meatballs CARNIVAL This kind of dough I do it only during the carnival
... I could do more '... but often only
like me and so I was grumpy and reduces to them only in
this time courtesy of the rest of the troops ...
in this way:
soak in water alone .. ... then squeeze the bread and put
in a bowl with minced pork, eggs, salt, pepper,
raisins, parsley, pine nuts and garlic tritatissimo. ..
all the dough and do some good meatballs and fry it first then put in the sauce ..
this dough ....
these meatballs are ready!
buonissimeeeeeeeee !!!!!!!!!
MUFFINS ... .. good and fast When you have little time and you feel like something good and sweet
... It takes a great help and give it to me in this case was a
Molino Chiavazza dessert!
me
In no time I made these muffins good ..
open the envelope (struggling) pour into a container Itor
and add butter, milk and egg ... mix a minute .. x
molds and pour in the appropriate box at the checkout ... ..
I have them resting in the mold Guardini .. 
and baked in the oven for 15 '180 ° ..
and there they were ready dusted with icing sugar .. 
scialatielli seafood and Lupin CABBAGE ROMAN CABBAGE ROLLS now you know what I think ..
ie 'that to have a good dish ...
do not need a thousand ingredients ...
it only takes a few good BUT ... and this recipe
there do'conferma ...
Ingredients:
good pasta ( scialatielli) of pasta .. The F abbrica pulp Gragnano
an excellent extra virgin olive oil cabbage Roman
fresh seafood (lupins) I I prefer them to know clams' more 'tasty
a good sauce and spicy Calabrian
Just' wash, cut the tops of the cabbage es boiling water and salt,
for a few minutes ... now, please go to pot extra virgin olive oil to taste and a clove
small chopped garlic, add the florets of
cabbage, a spoonful of sauce from Calabria and a ladle of cooking water
of them, cover and cook for about 7 / 8 ', then add the
luipini (that you made earlier in drain water and salt) and
cover for them while in the open ... sara'quasi c eet the pasta, which
colerete pot and stir in immediately Pedrini, a sprinkling
of Parmesan cheese (I put it anywhere) and is ready to serve!
we lick your fingers!
ho tante ricette da postare...che se non lo faccio di seguito finisce che dimentico
l'esecuzione!!!
this dough .... 
these meatballs are ready! 
