when food becomes relaxing and cooking ... un'antistress
And yes, because in the post nuclear disaster of all dismembered Cattery bricklayers, with the kitchen without walls and exposed pipes in the middle of my handkerchief garden invaded by debris and various other ... and I'm not telling any ... we still eat and then ... miciapallina. kitchen!
cook even amid the bustle of construction workers who throw down the walls ...
... turns me around while I cook ... eaters.
... the only ones not affected are the thugs of the house, which seem to enjoy themselves so much between the pieces, the tracks and furniture piled up!
Below, from right to left, the tricolor Mixed, always alert, Dino at the center, lying in the cone of light Ogheddu uragatto and end on the carpet because she is female, the languid Puzzetta!
I swear! I saw with my own eyes groped to seduce a bricklayer by blows of an eye!
cook, in reality, because for me to put the "hands-on" ( term was never more right ) means to relax.
If I could cook for a platoon, and if I win the tiredness, I probably would.
In reality this is not a recipe, in the sense that it is so easy to prepare that I almost ashamed to post it if it were not that is so good that you try it too! And then
healthy , fast well effect, if I may, therefore perfect for the new book "Sweet and Slow " for people like me would love to try a lot of preparations in millimeters and risings of 24 hours, but then comes to terms with the remaining time and just does not fit!
is ... oh well. many ramblings ... but the recipe? ...
Comfort tuna with zucchini pet
What does it take ... apart from a trusted fishmonger, such as that which I have already spoken here, and a special friend like Patrizia che suggerisce le ricette?…
Ci vuole una bella fetta di tonno fresco, per persona, dei semi di sesamo per “panare” il tonno, un pizzichino di sale e per il contorno delle zucchine saporite e qualche spicchio di aglio.
Un bel girino d’olio evo in un padellone e quando รจ caldo  ci butto dentro qualche spicchietto d’aglio ( a seconda dei gusti ) e tante belle zucchine tagliate a rondelle.
Il fuoco bello vivo, mi raccomando, in modo che le zucchine dorino e non si lessino nella loro acquetta.
La parte zuccherina della verdura con il fuoco vivace, quasi si caramella e queste medagliette assumono un colore precious and sweet taste.
the face of the vegetables "poor"! One
attention, turn it often and do not abandon ... suffer from loneliness and scorch instead of brown!
When the courgettes are cooked, transfer it into a flat and still in the same frying pan greased Cook the slices of tuna that I first "breadcrumbs" at well in sesame tuti from both sides.
Fire also nice to live here, and once a turn and straight into the pot!
As you can see well in the first photo, the inside of the tuna should remain pink ... because even though it looks like a steak that's the trick with fish and the fish is "always " cook a little, so that it retains its scent, does not become stringy and its texture remains "wet" .
Here, less than half an hour, and dinner is served.
Indeed, since now I got the desire, it will be tonight's dinner, and I already know that I will make a happy Gattaccia biped, resident, GrandeGAtto a coincidence!
For now, however, I return to my work, I take away from this little corner of the world untouched by the beloved but neglected my blog and ... very few who still read me a nose kiss special, waiting for the weather improves ...
nasinasi
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