Paccheri artichokes
Saturday I told you that the little party organized for the eighth birthday has left me with indelible trauma. Monday, March 14, 2011
complaints and whining occur every year, I was not even a woman who has just given birth, which is in the throes of hormonal changes very generous.
Yesterday I had a tear easily, thanks to the gloomy day, thanks for not organizing anything to celebrate and then having to stay at home (I know, I have decided that way, but in the end we are never satisfied: - P), a complication of many white hair, thanks to the boyfriend who makes you move with unexpected gifts, thanks to the awareness that old age ... is short, I might even cry hello to the neighbor (Tizi, thanks for the pie was delicious!) and in fact there I went by: P-
Finally the worst is over, just struck midnight, the time seems to flow back into normal mode and the psychedelic madness of March 13 appears to settle down ... the house is overrun with flowers and plants, pansies, gerberas, primroses, sunflowers (each flower has made me get off the tear), the aroma of bread made with the new mother's gift, the melody played on a piano you love the person more important and a trip to do together ... 
Happy Birthday!
Serves 2
20/25 paccheri
3 artichokes
5 / 7 sun-dried tomatoes in oil parmesan breadcrumbs
Clean the artichokes by removing the outer leaves, the stem, the tip and the internal beard and soak them in water and lemon. Drain and slice thinly. Simmer in a pan with coarse salt and extra virgin olive oil. Meanwhile paccheri cook in boiling salted water, drain a couple of minutes before cooking is finished, add them to artichokes and sun-dried tomatoes in oil, chopped. Mix well to the sauce and place in a baking dish. Sprinkle with parmesan, pepper and bread crumbs, previously made toast in a skillet with a little oil.
gratin in the oven at 200 degrees for 5 minutes.
The house was filled with new colors ...
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