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How To make Penne Alla Malefemmina
1/4 c Olive oil
extra virgin
20 Kalamata olives :
pitted and
-halved 1 tb Capers plus 1/2 ts. marinade
5 Garlic cloves, chopped
1 c Tomatoes, coarsely chopped
1/4 c Basil leaves, some whole,
-some chopped in half Salt to taste pn Red pepper flakes 3/4 lb Macaroni pasta like penne
*Pasta with Marinated Tomatoes, Capers, Olives, Garlic, Chilies, and Herbs. Author's note: "This pasta dish would not be the same without the piquancy it picks up from the capers, and from its Italian name. The dish loosely translates as 'bad woman pasta,' as several other lusty tomato and garlic and herb pasta dishes do. Legend has it that these dishes are so named because they are very aromatic and lure customers in when other charms fail. Another explanation is that the dishes are so quick they can be prepared between customers." Combine olive oil with olives, capers, garlic, tomatoes, basil, salt, and pepper flakes. Let sit and marinate for half hour if possible. Cook penne in rapidly boiling salted water until al dente. Drain and toss with sauce. Serve immediately, or let cool and enjoy as a salad. Source: From Pantry to Table by Marlena Spieler
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Crespelle flambate
Guarda come si preparano le crespelle flambate alla lampada.
crepes suzette flambè al grand marnier
venice italy -venezia italia
CAP. 30124 -S. Marco, 1847
Calle del Frutarol
CRÊPES SUZETTE Recipe
Whats up guys in today's video we are going to make Crepes Suzette!!!
The ingredients you will need are:
- 150 ml of Grand Marnier
- 300 ml of Whole Milk
- 150 grams of Flour
- 120 grams of Butter
- The seeds of half a vanilla bean
- 2 Eggs
- 1 Lemon
- 135 g of Sugar
- And 4 Oranges
Start by sifting the flour in a bowl with high edges.
Add a tablespoon of sugar.
Cut the vanilla bean in half, with the tip of the knife extract all the seeds and add them to the mixture.
Add a pinch of salt.
Pour the milk and mix thoroughly.
In another bowl crack and beat the eggs, then add them to the dough.
Cut one orange in half, grate the peel and add it in the bowl.
Set the pan to low heat, melt 40 grams of butter, when it cools down to room temperature add it to the batter.
Cover the bowl with a film and let it sit in the fridge for half an hour.
In a pan set to low heat, pour a ladle of batter per crepe, flip them. When cooked place them one on top of each other.
As soon as you are done, fold them twice in triangles.
Squeeze the juice and grate the peel of 3 oranges. Squeeze the juice and grate the peel of 1 lemon.
In a pan set to low heat, add the remaining 80 grams of butter, the sugar and the peel of the citrus fruits. When the sugar caramelized add the juice of the oranges and lemon and wait that it comes down to add the folded crepes. Pour a glass of Grand Marnier in the pan and enjoy the flambé.
And here they are your crepes Suzette!!!