Norfloxacinis It Safe

raga Well after my long break start again and begin to cook with a recipe that was requested by our friend Alex.

Risotto with eels.

INGREDIENTS FOR 4 PEOPLE:

1: 300g of slices of conger

2: 350g of rice

3: 2 cloves garlic

4: parsley

5:1 grip of thyme, 1 bay leaf

a knob of butter.

6: 4 tablespoons olive oil, salt, pepper .

PREPARATION:

conger Clean and cook for 15 minutes in lightly salted water and perfumed with thyme and bay leaf, drain to remove skin and bones and chop the pulp.

Fry the garlic with 4 tablespoons of oil and color will not just delete it, add the fish flesh, stir fry for a few minut, add the rice and salt and cook wetting with fish broth, add a knob of butter, pepper and parsley.

(PS With this recipe you can make any kind of pasta)

Spaghetti with mullet:

INGREDIENTS FOR 4 PEOPLE:

1: 400g of pasta (spaghetti)

2 : 4 slices of roe

3: prezzemolo.olio olive oil, salt.

PREPARATION: Chop the

mullet, put it in a pan, add chopped parsley, ½ cup of olive oil and heat up the sauce in a double boiler, cook the spaghetti in salted water then drip and pour in the pan , mix well and serve.

SPAGHETTI OR PENNE with sea urchins.

INGREDIENTS FOR 4 PEOPLE:

1: 320 grams of pasta

2: 12 sea urchins

3: olive oil extravegine

4: parsley, salt

PREPARATION:

Cook the pasta in salted water, in the meantime you fry the garlic in the oil when browned remove the garlic.

Drain the pasta, the pasta nell'intingolo dip of garlic and oil with a tablespoon of boiling water then add the sea urchin, stir for a minute, finished with chopped parsley and serve.

LINGUINE AL RAGU 'OCTOPUS.

PRE INGREDIENTS FOR 4 PEOPLE:

1: 150 grams of pasta (linguine)

2: 1 octopus

3: garlic cloves

4: 1 chilli

5: 1 glass of white wine

6: basil, parsley, extra virgin olive oil, salt.

PREPARATION:

Clean, cut into pieces and then blend the octopus, roasted garlic and then remove them, put the octopus, fried with chilli, salt and blended with white wine.

Drain the pasta, let it blow with the sauce and add chopped parsley and basil before, and serve hot.