Should I Shower After Having Legs Wax

LAND OF SEA Farfallina

Running time: 2 hours and 30 minutes with rest

Difficulty Level: Medium

DOSE: 6 People

Ingredients for red bow tie:

300 grams of flour,

2 eggs, 2 egg

,

100 g cooked beetroot,

2 tablespoons extra virgin olive oil,

salt.

PROCEDURE FOR red bow tie:

Cook the beets in the oven for 3 hours at 180 ° C;

then peel and cut into coarse chunks and blend in beautifully mixer.

In a large pot, pour the flour, sugar beets, chopped eggs, egg yolks, oil and salt.

Mix everything, first with a fork, then for a few minutes with hands on floured cutting board.

Form a ball and cover it with transparent paper first, then with a cloth.

Let stand at room temperature for at least 1 hour before using.

After this period of rest, roll out the dough into a thin layer, then with the thumbwheel so many small rectangles cut from 4 x 2 cm, then with the clutching fingers plucked the small rectangle in the center, to form the usual butterflies.

lay them little time on floured cutting board.

INGREDIENTS FOR THE DRESSING AND FINISHING:

1 head radicchio,

zucchini 8 small clear

400 g squid,

3 cloves' garlic, 2 chillies

dry

1 / 2 cup of brandy,

few leaves of fresh parsley,

extra virgin olive oil, salt

.

PROCEDURE FOR THE DRESSING AND FINISHING:

After cleaning and washing the vegetables and squid, cut the zucchini into rounds and cook in pan until it is soft, with oil, garlic and chilli, add salt after cooking.

on cutting open the calamretti with a knife and make little drawings of squares with a knife to cut obliquely;

Lasciatene a whole, then cut it to one side only.

well Heat another pan with olive oil, garlic and chilli, then when it is hot, pour the clumps first and then the squid, pour the brandy and cook for 3 'on a high flame.

In another pan with garlic oil and bake until a knife thinly sliced \u200b\u200bradicchio is wilted, season with salt.

Now add the zucchini and radicchio to the pan and fry the squid well so that the flavors come together.

Drain the pasta al dente and pour the sauce into the pan with a few tablespoons of cooking water, cover for 2 'with the lid, add salt if necessary and still sprinkled with fresh parsley.

Serve hot and enjoy your meal!

December 10, 2009