Guys do I have to really say. I caught a nice virus, one of those aggressive and strong, difficult to eradicate! So now that I am here ...
No, no thermometer in mouth, ice on his head and nose drops, do not worry!
I did not get the flu.
With the "Miss" is about 25 years, which fortunately we do not speak from that one time when my father, still in possession of parental authority (!) I "convinced" (or rather ... forced me!) to make the vaccine!
unforgivable mistake!
The "lady" that has not only had the nerve to stand still, though no one had asked, but irrespective of the fact that the guest stink after three days, thought it well to pitch their tents in my little body: febbriciattola 3 of 3 weeks, too many to go out and too few to stay in bed ... a pain!
Eventually the doctor, in despair, he decided to let me go back to school too: " first o poi ti passerà ” disse!
Il papy non ci ha più provato a convincermi alla punturina e io da allora la “signorina” non l’ho più vista. L’avrà capito che non è troppo ben accetta?
O forse col passare degli anni sarò diventata molto più acida e velenosa di lei?!?!? Mah, poco importa. Quel che conta è che se ne stia alla larga perché a me proprio simpatica non lo è per niente.
Ma allora, se non è miss influenza ad avermi fatto visita, quale sarà il virus che ho beccato?Indovinate un po’?
AGRUMITE ... subtype GRAPEFRUIT ! Yes, she, acute ... Acute loooong! And I must say that I do not mind at all!
Up to that time I never thought to use the grapefruit in the kitchen.
For me it was just a juicy fruit and "forbidden" because I seldom given statin therapy. But then the rabbit was to convict and food even more curious to try new combinations made long ago there was an email with Cinzietta (by the way, I remember his contest citrus it?), Where I spoke of a grapefruit risotto with shrimp.
I will tell you that I quickly straightened the antennae, to think of it ... just rice-shrimp-grapefruit ... mhhh, I missed something, I did not know what yet ... but it was not all there!
Hamsters? What had happened to my hamster? Svegliaaaaaaaaaa!
I needed their help and as always I have left ^ __ ^
RISOTTO with pink grapefruit and prawns
INGREDIENTS for 4 people
Peel Peel and the last to live half the slices of fruit.
In a saucepan, cook the shrimp with a tablespoon of olive oil and chervil (or parsley) chopped, sprinkle with 2-3 tablespoons of grapefruit juice. Peel and cut into 8 pieces, taking the other aside for decoration.
In a pan, fry finely chopped shallots and a bit of grated ginger 3 tablespoons extra virgin olive oil, add the rice and let it toast, then start adding a little grapefruit juice 'at the time as a normal risotto. After the juice, continue cooking the rice by combining water as hot (or if you prefer, the hot vegetable stock). Adjust salt.
5 minutes from the end of cooking, add the prawns and cut the slices into pieces of half a grapefruit. Remove from heat add the arugula into strips, stir well so that wilt without baking, Serve and garnish each portion with a prawn from the whole estate.
Serve immediately.
PS not believe it but the mole was able to recognize the shrimp :)))))
With the "Miss" is about 25 years, which fortunately we do not speak from that one time when my father, still in possession of parental authority (!) I "convinced" (or rather ... forced me!) to make the vaccine!
unforgivable mistake!
The "lady" that has not only had the nerve to stand still, though no one had asked, but irrespective of the fact that the guest stink after three days, thought it well to pitch their tents in my little body: febbriciattola 3 of 3 weeks, too many to go out and too few to stay in bed ... a pain!
Eventually the doctor, in despair, he decided to let me go back to school too: " first o poi ti passerà ” disse!
Il papy non ci ha più provato a convincermi alla punturina e io da allora la “signorina” non l’ho più vista. L’avrà capito che non è troppo ben accetta?
O forse col passare degli anni sarò diventata molto più acida e velenosa di lei?!?!? Mah, poco importa. Quel che conta è che se ne stia alla larga perché a me proprio simpatica non lo è per niente.
Ma allora, se non è miss influenza ad avermi fatto visita, quale sarà il virus che ho beccato?Indovinate un po’?
AGRUMITE ... subtype GRAPEFRUIT ! Yes, she, acute ... Acute loooong! And I must say that I do not mind at all!
Up to that time I never thought to use the grapefruit in the kitchen.
For me it was just a juicy fruit and "forbidden" because I seldom given statin therapy. But then the rabbit was to convict and food even more curious to try new combinations made long ago there was an email with Cinzietta (by the way, I remember his contest citrus it?), Where I spoke of a grapefruit risotto with shrimp.
I will tell you that I quickly straightened the antennae, to think of it ... just rice-shrimp-grapefruit ... mhhh, I missed something, I did not know what yet ... but it was not all there!
Hamsters? What had happened to my hamster? Svegliaaaaaaaaaa!
I needed their help and as always I have left ^ __ ^
RISOTTO with pink grapefruit and prawns
INGREDIENTS for 4 people
- 300g of rice for risotto
- 12 mazzancolle grandi
- 3 pompelmi rosa
- rucola qb
- 1piccolo scalogno
- 1 rametto di cerfoglio (o prezzemolo)
- zenzero fresco
- 4 cucchiai di olio evo
- sale qb
Peel Peel and the last to live half the slices of fruit.
In a saucepan, cook the shrimp with a tablespoon of olive oil and chervil (or parsley) chopped, sprinkle with 2-3 tablespoons of grapefruit juice. Peel and cut into 8 pieces, taking the other aside for decoration.
In a pan, fry finely chopped shallots and a bit of grated ginger 3 tablespoons extra virgin olive oil, add the rice and let it toast, then start adding a little grapefruit juice 'at the time as a normal risotto. After the juice, continue cooking the rice by combining water as hot (or if you prefer, the hot vegetable stock). Adjust salt.
5 minutes from the end of cooking, add the prawns and cut the slices into pieces of half a grapefruit. Remove from heat add the arugula into strips, stir well so that wilt without baking, Serve and garnish each portion with a prawn from the whole estate.
Serve immediately.
With this recipe I participate Valerio of the contest " Sapore di Mare "
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