Friday, March 4, 2011

Diazapam 5 Mg Tablet Myl

Cecina


La cecìna è una ricetta tipica toscana.

Secondo la leggenda

La nascita della cecìna è legata ad un noto fatto storico: la BATTAGLIA DELLA MELORIA The historic defeat of the Pisan fleet by the Genoese in 1284 and among its survivors, there was the infamous Count Ugolino.

The legend summarizing the slight variations that are known, tells of a ship, a veteran of the battle, found himself in the midst of a storm, which caused the flooding of the holds which were out of food ... In other words: barrels of oil and chickpeas that falls apart and were randomly mixed with sea water, and then served as slop Pisan prisoners put the oars. These

, disgusted, left their bowls in the sun and so the slop dried leaves, instead of the mush, the ancestor of today's muffin chickpea.



dal blog: "http://www.cucinainsimpatia.net/viewtopic.php?f=19&t=4866"





Amo i legumi, in particolare i ceci, da tempo avevo in mente di provare questa ricetta.

Qui, come si fa:

Mezzo litro d'acqua
250 gr. di farina di ceci
sale
4-5 cucchiai di olio evo
rosmarino fresco o in polvere

In una ciotola piuttosto capiente si versa la farina di ceci setacciata, versare un pò per volta l'acqua e con una frusta mescolare per evitare la formazione di grumi.
Aggiungere il sale e un rametto di rosmarino o in sostituzione quello in powder, leave half a day, shoot a couple of times.
Grease a rather large mold, pour the mixture of chickpea flour, to which you add 4 to 5 tablespoons extra virgin olive oil, remove the rosemary and bake to 22o degrees for half an hour or until a crust is formed dark. to be enjoyed hot with grilled vegetables.

The flavor is delicate, like when kids can eat the beans fresh from the garden that my father took me, definitely worth trying again.

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