Painting Outside Of A Microwave Oven

A table with "The Pumpkin"

Penne Primavera

Ingredients: 300 gr

. of penne;

250 gr. wild asparagus or asparagine;

50 gr. butter;

40 gr. grated parmesan;

Two cloves of garlic;

Two eggs

pepper;

salt.

Preparation:

Put the asparagus into small pieces (be careful not to break the tips) in a terracotta with butter, garlic, a piece of red pepper, and stufateli for 10 minutes over moderate heat. In a bowl, beat the eggs with a pinch of salt and grit. Cook the penne in about three liters of salted water, al dente, drain and pour over asparagus in terracotta, after removing the garlic and chilli. Add the beaten eggs, stirring quickly with the breadcrumbs and serve immediately. A first suitable nutrient, in fact, the spring season.

Roast Herbal

Ingredients:

800 gr. leg of beef;

75 gr. lard;

An onion, a carrot

;

A stem is celery;

500 ml of broth;

50 gr. tomato paste;

Salt, pepper, parsley,

grated horseradish to taste;

marjoram to taste;

cloves, oregano, cumin to taste

Preparation:

the pits thigh, and then larded with 50 grams of fat. Peel and wash the parsley, celery, carrot and onion with lard was prepared a mixture. In a pan melt a knob of butter and fry the chopped flame. Add the meat, reduce heat, and saute for 10 minutes, turning several times. Meanwhile, bring the oven to 170 ° C. Soak the meat with the broth, add some peppercorns, cloves, oregano, marjoram, cumin and a teaspoon of horseradish. Add salt, mix well, then transfer the pan in the oven and cook for 2 hours. When cooked, put the meat warm. Add the tomato paste and dissolve by adding a drop of hot water. Mix everything and put on the stove over low heat for several minutes. Serve the meat hot, partially sliced, soft leather with the sauce.