Monday, January 24, 2011
Pattern For Fleece Shawl
Sometimes I like the idea of \u200b\u200bgoing back to basics, when my family members in a single nucleus were more than a dozen. In wartime, you know, the resources were very few and to feed all the components of the family, also sought to use what we, nowadays, we consider a surplus scrap.
do not know if the artichokes were covered in the feeding of my mom's family in southern Italy between the '40s and '50s, but I am sure my grandmother would not have even dropped the pins, trying to use them in somehow.
Saturday morning I happened to go to the market, I bought 10 beautiful artichokes € 5 at noon yesterday and 3 of them are finished roasted in a pan, but those 3 artichokes I used everything you would normally throw to make this delicious sauce to use as a spread on bread or pasta, a second, then, is very versatile and can do whatever you want.
Ingredients:
3 artichokes (stems, spikes and outer leaves)
extra virgin olive oil
salt
Wash the stems, the spikes and you have discarded the outer leaves from artichokes. Boil all water salt.
Drain thoroughly and mix it all with Minipimer or other device suitable for use. Transfer the vegetable puree passes in a very fine mesh and pass the mixture enough to get a creamy sauce. Season with salt and put the sauce in jars, covered with a thin layer of oil.
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