Where Is A Liquid Laser Used

carfiofo for a kitchen ... "color" but also "for good" A yellow

Today is an important day: AND 'THE BIRTHDAY OF MY FATHER' ! Unfortunately he is down in Sicily, I am here in Naples .. early this morning, in fact, there already was a phone call from warm wishes ....... I miss, I miss him so much, his smiles, his beats, her looks, her words of comfort, and its continuing life lessons ..... Nostalgia is a really bad rogue, but now I've learned to live with it because while my new life gives me so much happiness! My father in my heart, with his teachings, his warnings that today I understand even more than when I was a teenager and because their points of dispute were created .. If I close my eyes I seem to be close potergli , to be in a tight hug as only he can do it .. the first man in my life, the one who gave me life and that has made me live without me missing anything, in the best way with the best lessons that allowed me to become the woman I am today. Thanks Dad and best wishes ^. ^

In other posts I had already discussed the package "Providence" that I have prepared my own during my last stay in Sicily, yesterday ... I've definitely spent preparing the artichokes that my father had bought at a dealer. I've cooked with salt or with a particular method of cooking from my insegnatomi during their stay here at home. The photos will show, in fact, I extracted from my archive, date from that dinner with a lot of patience in which I have passed this way of cooking. Last night I then fired these artichokes the same way, having the memory of my more vivid and intense than usual .....

INGREDIENTS

doses at the discretion of the quantity of artichokes to cook

artichokes

garlic parsley oil

Ages

salt for salt cooking

PREPARATION

The first operation I cut the stem artichokes

I exerted a strong pressure on each keeping inverted

I've expanded a bit, so that they can be cleaned by soaking in cold water to better

Then I let them drain for several minutes

In the meantime, I have prepared a rich mixture of garlic and parsley, keeping them separate

I picked up the artichokes and I have salted their Internal

(trying to get the most of the leaflets that compose them)

I also added the mixture described above

I then covered the bottom of a low steel pot, with plenty

salt

then I have just lying artichokes seasoned

(without any force, must remain on the surface of salt).

I poured some olive oil in each

I covered the pan with a sheet of paper aluminum coating for all the artichokes well

I closed the pot with a lid and cook for I proceeded with a ' now, at low heat, creating a sort of steaming.

After the indicated time I put out the fire (waiting a few minutes to avoid burns), raising the aluminum foil I found that the artichokes were cooked well by pulling out a leaf, it came off without having to use force; so they were cooked!

I added some more extra virgin olive oil, I have covered everything again with the aluminum, leaving the artichokes to cool for a minute or

note the hand papi .. this time he wanted to make this work;)

Now I come to the shots last night, when I extracted the artichokes from the pan (leaving it there, the salt does not stick to vegetables, it is only as gravy)

Here the detail of a leaf deliberately removed

to emphasize the excellent cooking;)

And now I could not fail to share with you the attitude of a member of the family, intrigued by the smell of the subject of my ongoing shots ........

This family recipe I take part in two contests:

to Stephanie of "Scents & Sapori

and that of Sonia's "bread and salami today, tomorrow ..."

In early February, Sonia launched this contest with the intent to support the project for people ILLA - APE Onlus , I have shared since the first reading. We foodblogger we can take part through our culinary creations in the universe to use the kitchen to alert our readers about a disease of women, while little known but very common: endometriosis, which carry HERE on link to the site "Wikipedia" for those who want to have precise knowledge about which I felt I was back in my own words, for fear of diminishing the importance burdensome.

Unfortunately women affected are forced, in order to be able to manage pain, to follow a particular diet that excludes the following foods: dairy products

red-meat-caffeine-alcohol-saturated-fat-chocolate butter and margarine products, beverages high in sugar, refined carbohydrates and vegetable oils.

Those which do may take are:

grains-pasta-rice-beans-tuna-fish-blue-olive oil and nuts and vegetables

I really enjoyed taking part in the collection of recipes designed by Sonia (thanks again), while sending a virtual hug to all of these women !