Rabbit Breeders In Brampton

anchovies with bread carasau

I have to laugh at this time, the title was writing instead of writing bread carasau parasau dog! Good thing I realized in time, otherwise even a link to the recipe would come out that way. We close the parentheses of laughter now and come back to us, even me and especially in bad weather .. purpose seems to do every weekend, thank goodness that at most vado a fare un giro con la macchina e non si prevedono particolari uscite . Stamane invece il tempo era bello perciò bne ho approfittato per anda re a comperare delle scarpette alla mia bimba , nel frattempo ho preso un bel paio di scarpe da tenis anche per me , la signora del negozio sa bene a cosa mi serviranno .. in effetti le prime le ho già consumate sul tapis ... e èpoi sono passata da un negozio di abbigliamento e comperato una bella magliettina bianca con collo alto e maniche a pipistrello , ho notato alcuni nuovi arrivi , e diciamo che non è passato innossevato un giacchino stile marinara ,come usa quest'anno Moschino , cosa molto carina da vedere ma che difficilmente indosserei ! Sono went home happy and very good mood.
But now I am dedicated to steaming of fennel and cabbage this evening for tomorrow, in fact I would have to blanch the cabbage and let it dry, but since I had to attack the steam why not do two things at once? at the bottom of the steam engine has two baskets and a compartment for meat and fish so there was space to add fennel and cabbage.
dinner last night instead of fish, this time I chose the delicious blue fish, I found it fresh and perfect for cutting the recipe I had in mind for some time, so do not miss the opportunity I got, I must say that the final result was good, although I much prefer other fish dishes, this pie was tasty but perhaps a little dry for my taste, let's say that I prefer anchovy pie with spinach and beets rather than the carasau bread, in all the preparation at the touch of freshness and flavor come from the crispness of the queers who were by far the part that I preferred. My kids ate willingly, even if the little girl, unlike me did not like the fennel very ... so we made a small exchange, its fags in exchange for some of my fish and bread carasau .. and we were all happy and content, however good pairing with the marinade sauce ,aglio e prezzemolo come consigliava la rivista , senza quella salsina la pietanza sarebbe stata troppo asciutta .

Ingredienti per 4 : 1 kg di alici pulite , 1 finocchio di circa 350 g  , 2 fogli grandi di pane carasau , prezzemolo , aglio, vino bianco ,olio , sale , pepe .

• Procedimento : Pulire le alici e aprirle a libro , preparare una marinatura con olio, prezzemolo ,aglio affettato , pepe ed un pò di sale , mettere le  a strati con la pelle verso il basso , alternare strati di alici e marinata , riporre in frigo per almeno due ore .
• Clean the fennel and slice very thin, preferably with a cutter, put it in a pan with some oil, salt and pepper and begin to fry, after just add two tablespoons of white wine, cook until the fennel becomes almost transparent, put on a tray and leave to cool and dry. Grease a baking sheet 4 servings, place a layer of bread carasau soaked in a mixture of water, oil and salt, place the anchovy fillets with skin side down, take a layer of fennel and repeat until the end of the ingredients, making sure that eun last layer of anchovies with the skin side up. Put the pan in the oven to 140 degrees for about 15 minutes.
• Meanwhile, put the marinade in unpentolino anchovies, when comicnia bubbles together to make the first 50 g of water and 50 g of white wine, let reduce a little, blend it all.
• Prepare the dish by placing the bottom of the sauce with the marinade and a slice of pie.