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With the summer heat we wanted something fresh and fragrant. Here we have prepared this gazpacho in the traditional way ... just some added flavor. Good appetite!

Ingrendienti for 4



- 600 g tomatoes
- 2
pepper - 1 cucumber
- 1 onion
- 2 cloves garlic
- 100 gr.
of stale bread - 3 tablespoons olive oil
- 2 tablespoons white vinegar
- salt
-
pepper - a handful of basil leaves
- oregano
- ice cubes Preparation





Place the bread in cold water. Blanch the tomatoes for a few minutes, peel, remove seeds and cut into cubes. Peel the peppers, peel the cucumber and onion and cut all vegetables into cubes. In
container mixer put the crushed garlic, half a cucumber, a pepper and onion and mix half and half the until it is creamy and pour into a bowl. Also in
container mixer now offers tomatoes, chopped and chopped and squeezed bread, add the oil and vinegar, salt, a pinch of pepper, basil and blend again.
Pour this mixture into the bowl and also mix and mix well, then add cold water until mixture is very fluid.
Cover and place the bowl in the fridge for a couple of hours before serving.

Presentation



Pour the gazpacho into soup bowls and serve, bringing the vegetables cut into cubes that have advanced (tomatoes, cucumbers, peppers and onion), the toasted bread slices and ice cubes to soak in the soup to keep it cool. Spolverateci on a bit 'of oregano.

Rash In Between Breasts

stracchino ravioli with pear in red wine

"the farmer did not say how good the cheese with pears" ... and then let's try this combination with pears and cheese for a tasty main course ...

Serves 4


for pasta - 350 grams of flour
-
3 eggs - 1 sachet of saffron
- water
-
oil - 200 grams of soft cheese

for seasoning
- 2 pears
- 1 liter of red wine
- a handful of sliced \u200b\u200balmonds
- a sprig of rosemary
-
sugar - cinnamon



Preparation for the pasta:



Place the flour, add eggs, a little 'water with the saffron dissolved in, a drop of oil and oiled my hands start to work up to otter a homogenous mixture. Wrap in a cloth and store in refrigerator for half an hour.
After this time, stretch the dough with the appropriate machine (leave a bit thick), cut into irregular triangles and lay on the soft cheese with the aid of a spoon. Sprinkle with pepper and close ravioli.

for the sauce:



in a saucepan pour the red wine, add sugar and a little bit 'of cinnamon, when it starts to boil, immerse the pears peeled, cored and sliced in half, for about ten minutes. After this time, cut the pears into slices and set aside the wine.
In a frying pan, skip the almonds with the butter, add the pears and cut a sprig of rosemary.

Presentation



cook the ravioli in salted water, place them on a plate, add the pears with almonds, season with the reduction of the wine that you have kept aside and sprinkle a little pepper.