Praise Dance Uniforms

fish!

On Thursday morning the city is the market, and the market is a feast with fish ... fantastic. And if you arrive early, say at 7.30, you can choose the best by spending too little.

I do not much fish consumption, and until recently I hated. But I admit that I eat more and more I like it. So peek at the banquet in search of the freshest fish has become a pleasant ritual.

And if I can find the right recipe, I will unleash your imagination and passion.

For the first the first recipe I found on a book that was given to me by my brother, Fabrizio, and by his friend Antonio, and I immediately fell in love: simple, fast, cheap, tasty.
With only 80 cents and just over 20 minutes here is a ready-watering dish.

If we accompany dunking a delicious cake full of tomatoes, like what you see and that has perfumed the house all afternoon ... then miss her so to touch heaven.

But very little, because when I'm home filled with the smell of bread I'm really ecstatic, I will unleash endorphins, embrace everyone and everything seems beautiful .... :)

Anyway, as much as missing has arrived with the second course, a recipe of my own, but ... I tell you this next time.

Even if you know, I am glad to remember that the anchovies, like most of the oily fish is rich in polyunsaturated fats (omega-3), the effective anti cholesterol, which in this dish supported by the presence of 'Garlic.
anchovies are also rich in protein, iron and phosphorus, so a good and healthy fish.

then accompanied by a good whole wheat bread, high fiber, which help the work of the intestine, and olive oil, other fatty acids that fight cholesterol direi che ce n'è abbastanza per non farsi mancare una volta a settimana questi fantastici pesciolini.

Vorrei dedicare ad Antonio e Fabrizio, miei preziosi " fornitori" di bellissimi libri di cucina, ed alla nostra amicizia: proprio come questo piatto è semplice, sincera, non costa niente ma da un sapore alla vita che... sarebbe un guaio se mancasse.

Spaghetti sminuzzati al brodo di alici

Ingredienti
Per 1 persona

• 1 etto di alici fresche
• 40 gr di spaghetti
• 1 spicchio d'aglio
• 1 ciuffo di prezzemolo
• peperoncino a piacere
• salt 1 teaspoon tomato paste or 1 / 2 cup of cut
• 2 tablespoons extra virgin olive oil
• some fresh tomatoes (optional) Preparation

Clean the sardines by cutting off the head, eliminating the innards and removing the backbone and tail.
In a saucepan heat oil and when hot pour in half the anchovies and let them go on low heat, stirring, until pulp. Add the fish
the chopped parsley, garlic and chilli (cherry tomatoes if you have them) and then go even 1-2 minutes.
Meanwhile, dissolve the tomato paste in plenty of hot water, heat or flame in the past, without sauce, restricting it until it becomes very dense. At this point, as the concentrate, add it to plenty of hot water.
Pour water on the chopped anchovies and add the spaghetti. Continue cooking until noodles are tender.
Serve and sprinkle with more parsley, olive oil and garlic if you like it raw or diluted in oil.
The original recipe also included a sprinkling of pecorino, and whom I have omitted.

Focaccia with tomatoes full

• Ingredients 300 g wheat flour wheat
• 150 g strong flour (Manitoba)
• 12 grams of fresh yeast
• half 1 tablespoon sugar or honey
• extra virgin olive oil 5 g salt (1 teaspoon)
• a dozen tomatoes or sun-dried tomatoes soaked in hot water
• salt oregano

Preparation

Dissolve yeast and sugar in warm water. Sift flour, add 2 tablespoons of oil in the center and the water with the yeast. Knead adding a little hot water for a time until dough is soft and moist, not sticky (or just sticky).
Work for a few minutes then pour salt on a pastry board and incorporate it gradually.
Continue to work for at least 15 minutes banging spesso l'impasto sul tavolo, più volte ripetutamente. Questo contribuisce a rendere elastico e morbido l'impasto.
Fate lievitare il composto, unto d'olio, per 1 ora in una terrina capiente unta a sua volta, in un ambiente caldo, coprendo con un piatto.
Versate l'impasto sulla spianatoia allargandolo, ma senza schiacciarlo, piuttosto infilate le mani sotto e tirate verso l'esterno.
Ponete la sfoglia in una teglia unta a lievitare per altri 45 minuti, coprendo con cura.
Prima di infornare, distribuite sulla superficie i pomodorini tagliati a metà, schiacciandoli dolcemente. Ungete d'olio, cospargete di sale grosso ed origano.

Infornate a 200°C fino a quando sarà ben cotto. Se necessario fate brown spending a few minutes under the grill.