Your Egypt

[kamar]

Cacciucco to the livornese.

INGREDIENTS:
(ingredients for 6 people).

800 gr of fishes with lisps mixed (scorfano, mullet, gallinella, tràcina, tail of toad)
500 grs. of mussels
300 grs. of palombo
300 grs. Seppioline
300 grs. Cuttlefishes
300 grs. of octopus of rock-cliff
300 grs. of crickets
300 grs. of dormouses
500 grs. of mature tomatoes or bald
1 fresh Peperoncino
3 cloves of garlic
Garlic
Sage
Oil of olive
Salt



Procedure:
To clean well the fishes that you have chosen of rather small ransom. Scale you them and disembowel cleaning them to you the abdominal hollow eliminating the fins. To clean the mussels brushing well her. To clean the polipettis and the cuttlefishes rinsing them under the running water, therefore drain you them well and cut asunder you them. To skin the palombetto therefore to cut it in to pieces of 6 or 7 centimeters. To mince together the garlic, the carrot, the celery, the garlic and the peperoncino therefore to make soffriggere the all in half glass of oil for some minute. The onion hardly begins to 'imbiondire' wet with half glass of wine and you allow to cook for about 10 minutes (until the wine it doesn't evaporate) to open pot. You unite the polyps and the cuttlefishes and you cover the pot. After few minutes you add the tomatoes cut asunder and the salt. You leave to cook for 15 minutes. You add the other fishes and you continue the cooking for twenty minutes. If necessary to add water warm or broth of fish. You add the mussels. After the mussels you will have opened, you sprinkle with minced parsley and therefore you serve the cacciucco on slices of toasted bread and rubbed with garlic.

[kamar]

Butterflies to the flowers of pumpkin

Ingredients
For 4 people: 400 grs of butterflies. 8 small zucchines. 150 grs of flowers of pumpkin. marjoram. I oil extravergine of olive. yeast to feed dry - salt and pepper
Preparation
You wash with care the flowers of pumpkin and cut you them to long and thin striscioline. You cut to thin fettine the zucchines (they have to be very small and fresh, ideal from raw mangiar).
You prepare zucchine and flowers in a terrina, sprinkle them of fresh marjoram and a pinch of salt, seasoned with a thread of oil, mixing and you allow to rest.
Apart you will prepare the pasta; after having drained it, unite it to the zucchines when it is still very warm, mixing and fairies insaporire a couple of minutes. Versed finally on all one thread of oil extravergine of olive, adds three or four spoons of yeast to feed in flakes and of the just ground pepper: mixing once more and you serve in table.

[kamar]

Lasagnas to the juice of mushrooms

Ingredients
For 6 people: 500 grs dry lasagnas, 300 grs porky mushrooms, garlic, parsley, oil, salt, pepper, sauce of tomato, rosemary, yeast to feed
Preparation
To brown the oil to add the parsley, the garlic and the rosemary all together minced. To add the mushrooms to fettine, the sauce of tomato, eventually a cup of broth; to leave to cook for 15-20 minutes. To boil the pasta and to season it with this juice and abundant yeast to feed

[kamar]

Vegetarian lasagnas

Ingredients
For 6 people:
500 gs of lasagnas vegan
300 gs of mushrooms champignon
1 great eggplant
1 zucchina
1 kg of tomatoes
3 spoons of trail of tomato
1 handful of black olives
I oil extravergine of olive
garlic
salt and pepper
1 peperoncino
50 flour gs
1 handful of pinoli
10 or 12 leaves of basil

For the bechamel:
50 flour gs
2 spoons of oil extravergine of olive
2 dls of water
Preparation
You clean the mushrooms and cut to thin fettine. In a capacious frying pan you squeeze 3 cloves of garlic (or cut you them) and do you them soffriggere in abundant oil extravergine of olive, you unite the mushrooms and to cooking almost completed you also add the pinolis.
Washes and you cut the eggplants and the zucchines. You leave the slices of eggplant for 30-60 minutes to rest covered of salt (so forgives the bitterish taste) and then grigliatele.
Courses to ebullition a pot of water and you burn the tomatoes: when the external pellicina breaks him, skin you them and shred you them. In a frying pan very capacious squeezing the garlic and soffrigetelo in abundant oil of olive, add then the tomatoes, 3 spoons of trail of tomato, the olives, the peperoncino, the basil and then salty and peppery to like.
It now misses only the bechamel: you dissolve 50 flour gs with 2 spoons of oil and you add to thread 2 dls of water carefully mixing so that to avoid the clots.
You oil a baking-pan for the oven and initiates putting a layer of juice of tomato, then a layer of lasagnas, one of eggplants with the mushrooms, you cover with the tomato and the bechamel and then you restart with the pasta, the zucchines, the mushrooms and so' by thin to exhaust the ingredients. You end with a layer of pasta covered of abundant juice and bechamel (it dries a lot otherwise him during the cooking).
You put in oven for 35-40 minutes to 180°C with the already warm oven.

[kamar]

Spaghetti to the carbonara (vegan)

Ingredients
For 4 people: 500 grs of spaghetti - affected vegetable filled with smoke (around 4 slices) - a handful of grass cipollina - whipped cream of soy - oil - salt -

Preparation

To make to cook the spaghetti in salty hot water.
In the meantime to prepare the sughetto to the carbonara proceeding in this way: in a little pot to put 3 or 4 spoons of oil and to make to brown for few you draft the affected vegetable filled with smoke cut to striscioline with halves the grass cipollina minced end.
To add 2 spoons of whipped cream of soy and to make to amalgamate well the everything.
To extinguish the fire and to season the spaghetti drained with the gotten sughetto dusting them before serving with some gomasio and with her, remainder grass cipollina.
To get a best presentation to add some whipped cream of soy to cold on the pasta just drained.

[kamar]

Cake of grandmother

For the tender one 80 grs flour, 30 grs of sugar, 60 grs butter, 1 yolk, I leaven in dust a pinch, 50 gr cremates, 20 grs pinoli, I sweeten to the veil.
You prepare the short pastry quickly mixing and to hand the ingredients. When they will result well amalgamate, do you of it a panetto, cover him/it with the film and put to rest it in refrigerator for at least 30 minutes. Spent this time, you stretch the pasta so that to get 2 disks of the diameter of around 20 cms. Versed on a disk the cream English and you close with the second disk making to stick well the edges. You cover the cake with the pinolis and bake it to 180 degrees for about 20 minutes. Do you her to cool and before serving, dust it with the zuchero to the veil