Cancer Tonsil Prognosis

Orata al forno con patate

Good afternoon!! Missing from my blog a few days, unfortunately I could not use my PC for work served to hubby!
I read a message from my buddy quickly Vicky, whom I give an award (grazieeeee!!), I saw you posted so many recipes for my contest (Evvivaaaaaaaa!!), Now everything to settle down fairly well.
But here I am back, and with a recipe that will make you literally licking their chops! :-) A second adjoining boundary with really tasty!

Serves 4:

4 medium-sized bream
6 medium potatoes
80 g.
grated Parmesan cheese 1 / 2 dl.
of extra virgin olive oil chopped parsley salt

scaly sea bream with squamapesce (I used the squamapesce Pedrini ) evisceratele, wash under running water and dry thoroughly. Peel, wash and cut the potatoes thinly.
Cover the bottom of an ovenproof dish with 4 tablespoons of olive oil, sprinkle with a little 'of parsley and cover with the potatoes, sprinkle with some' of the Parmesan.
Lie down and cover the fish with the remaining potatoes, remaining Parmesan and parsley. Drizzle with oil, salt and cook in oven pre heated to 200 degrees for 30-35 minutes.

Kidde Fire Alarm Chirping

Risotto con trevigiana e noci

If I could eat more rice! I really like rice, pasta and much more!
The idea of \u200b\u200bthis recipe came from the Blog Luana, Small ... ... Simple Tastes . I liked the idea of \u200b\u200bnuts, dried fruit I love so much and is always present in our house.
I have not used the procedure of Luana, and even the ingredients are not the same ... well, Luana gave me the risotto and I have prepared this my way.

Ingredients for 4 people

300 g. 200 grams of rice superfine
Treviso
of 150 g. of fresh diced provolone
100 g. chopped walnuts 1
l. white wine broth

extra virgin olive oil
grated Parmesan cheese salt


Treviso Wash, drain and cut into thin strips, and leaves the root. In a large pan, heat 4 tablespoons oil, and the appassitevi Treviso. After some minutes add the rice, toast, stirring and blended with a little bit of white wine. Let it evaporate, gradually pour the stock and bring rice to cottura.Spegnete the flame, add a few teaspoons of Parmesan cheese and let it thicken. Again in the saucepan, add the diced provolone and chopped nuts, stirring gently. Distributed in the plates and serve hot.

this recipe also participate in the contest of Mari, " risotto? " The appetite of the blog is cooked