Street Tires For Dune Buggy

Cream of peas with shrimp and radicchio risotto



Here the legendary mashed chickpeas Pierangelini ... or, to put it better, the mashed chickpeas Pierangelini as we have prepared us. Easy to prepare, quick and gutosa ... then the dish is a beautiful scene!

Ingredients for 6:



- 18 prawns
- 250 grams of chickpeas
- 1 clove garlic
- 1 sprig of rosemary
-
salt - pepper
- Oil

Preparation

1. Soak the chickpeas overnight (alternatively use ready-made in the box!). boil in salted water with the clove of garlic and the sprig of rosemary until they are cooked, drain, retaining the cooking water.



2. Peel and clean shrimp Quochi and steaming. Meanwhile, with an immersion blender puree chickpeas adding derive the the cooking water for desired consistency.

Presentation

Spread the mashed chickpeas in the pot, put on over the shrimp, add a little oil, salt and pepper.

Notes: were preparing for a reduction of layers of shrimp sauce over, made toasting the skins of crustaceans and cook together with the content of heads, heads, a little olive oil, garlic and water ... but due to an accident in the kitchen at the time to filter all ul, our sauce is over the drain ... experience the next time, maybe you try it and tell us if there is good!

Hard Lump Between Cheek And Gums

paste fresh salami

We're back after a break from the stove with a simple and good. They came to our fresh pork sausage and then prepare a risotto!

Ingredients for 4:



- 5 cups of coffee, rice
-
oil to taste - 1 / 2 cup white wine
-
1 onion - 1 clove garlic
- 3-4 tufts of radicchio
- 250 grams of salami paste
-
classic broth - pepper

Preparation:

1. in a large pot heat the ' add the clove oil' garlic and fry the onion chopped. When it is dried, put the rice, raise the heat and toast. Blend with the white wine.



2. Continue cooking, adding the broth hot from time to time, cut the radicchio and add to rice during cooking. Below chop salami paste with the help of a knife and add pasta salami risotto.

3. Continue cooking until the rice is ready and stir in the butter and grana cheese. Serve hot. If you want, garnish with a wine reduction.