sagra di colori sweet and sour
Added by madamada | Sun 19 Jul 2009 @ 15:41
have two chopping boards ready and two knives, be careful not to inverte them while using. After washin all ingredients, just cut them in little pieces and start feeling happy enjoying colors and scents
for pasta cold sauce:
basil thyme oregano fresh leaves
green olivesextravirgin good olive oil
pineapple,peaches,melon, fragoline di bosco, ultraripe bananas, lemon sugar to taste
while waiting for pasta water to come to boiling point get the cold sauce with fresh vegs ready cutting them in little pieces (only tomatoes need a little rest in a colander with salt to loose their excess water), while the other ones go directly in a big bowl where you can dress your boiled and drained al dente pasta corta.
While tomatoes drain in the colander get another big bowl at hand and on another chopping board, after washing your hands to avoid garlic savor mix with macedonia, start dicing your fruits.
When people come into the kitchen and both bowls will be filled rispettivamente with pasta and macedonia, they will enjoy all summer scents in the air and sit at table with a relaxed soddisfatto smile on their face before tasting anything
experimented Sunday\'s successful recipes