Combinations Calculator Without Replacement

a "Roman" in Palermo.

At one point I saw him.

I stared at him. insistently.

then smiled and took it with me, because I thought

\u0026lt;\u0026lt;and recapitalization quanno me?! >>

Ladies and Gentlemen, not even a Roman Paris to Palermo) !

I had ever seen in Rome or on the web but never at Palermo. form has a charming, friendly, curious words:

Roman!

could never be a broccoli Naples, Milan, nor, nor of Romagna, but only

Roman

.

I wanted to make a crumble, but then I decided it would be interesting to try a dish with ingredients and mix with the Sicilians.

So here:

Penne pasta with broccoli Romanesco, dried cherry tomatoes, anchovies and breadcrumbs caciotta Ragusa toasted.

Ingredients:

(serves 4)

500 grams of striped pens zito (try the pasta loved that keep cooking wonderful);

a broccoli Romanesco;

dried tomatoes of Pachino;

(alternatively, try the sun dried tomatoes other than those of local supermarket absolutely devoid of flavor)

a dozen anchovy fillets in olive oil or fillets of anchovies in olive oil;

about 150 grams of caciotta Ragusa (or a fresh cheese or caciotta Tasty):

a handful of black olives;

olive oil;

whole garlic dress;

salt;

pepper to taste;

toasted breadcrumbs.

Procedure:

Wash and boil the tops of the broccoli Romanesco

in plenty of water and not too salty, cooked,

drain thoroughly.

Meanwhile

:

Fillet anchovies in oil;

Place the dried tomatoes in hot water for a few minutes and dry thoroughly;

Reduce

caciotta

Ragusa (or alternatively, a fresh cheese or a savory caciotta) diced or if you prefer to grate in long strips.

Pitted black olives.

Toast the breadcrumbs in a pan with a wire

olive oil (the final color should be brown)
.

you all ready?

Now the task will be even easier:

golden flame,

for a couple of minutes, 2:00 to 3:00 cloves garlic dressed with

abundant olive oil

. Brown, then

the dried tomatoes and anchovies

to the point where they do not will melt a bit.

Join the peaks of Romanesco broccoli and black olives.

Stew for a couple of minutes all the ingredients

,
low heat.

The sauce is ready,

is the last operation.

Cook the pasta.

Drain al dente.

mix it in a pan with all ingredients focus very much alive.

Add caciotta Ragusa (or your tasty caciotta ) blended again for 1 minute.

Serve with a sprinkling

previously toasted bread crumbs "and much hot pepper!