Luckily Claudia was able to regain his blog to impotence! both happen to you like not knowing what to do to recover. When I read your message uffffff now what if I computer I have no idea, since the only thing that could happen to me and other bloggers as word of mouth! until it has reached the right person to manage. I also believe that even if you have your domain can occur, Claudia pays domain for your blog.
important thing is that things have settled and will continue to work and delighting us with those wonderful dishes prepared.
For today I suggest a meal ligerita and very spring and also combine the pasta with the vegetables, the best way to eat the pasta to absorb and hold off the glycemic index it has to be cooked.
For this index is suitable to cook pasta is essential to keep al-dente, because if we cook too much that we will increase it.
Well this issue of GI of foods is somewhat complex and perhaps not everyone agrees, but if you feel like you tell me and I dedicate a post to this topic is quite interesting.
The result of this dish was outstanding, full of flavors and colors of the Mediterranean where spring fills our kitchens and our tables.
Ingredients and preparation: (4 people)
Blanch tomatoes 10 seconds boiling water and cool in a bowl of ice water. The peel and chop it in half, I removed the seeds and chop.
have the tomato pieces in a nonstick skillet and preserved for 10 minutes over low heat with olive oil, garlic clove, sugar, salt, pepper and dill
Remove from heat and let cool. Strain the garlic and removed the leaves of dill.
confit oil Crush the tomatoes with a pinch of salt and 3 / 4 parts of eneldo.Picamos the remaining dill leaves. Diced fresh mozzarella.
Boil the cannelloni plates, 10 min, in abundant salted water, drain and cool under running water.
Mix the tomato confit with mozzarella, chopped dill on plates have cannelloni, enrollamos.Disponemos on plates and sprinkle with dill oil and serve cold.
and light are truly spectacular.
important thing is that things have settled and will continue to work and delighting us with those wonderful dishes prepared.
For today I suggest a meal ligerita and very spring and also combine the pasta with the vegetables, the best way to eat the pasta to absorb and hold off the glycemic index it has to be cooked.
For this index is suitable to cook pasta is essential to keep al-dente, because if we cook too much that we will increase it.
Well this issue of GI of foods is somewhat complex and perhaps not everyone agrees, but if you feel like you tell me and I dedicate a post to this topic is quite interesting.
The result of this dish was outstanding, full of flavors and colors of the Mediterranean where spring fills our kitchens and our tables.
Ingredients and preparation: (4 people)
- 12 plates of cannelloni
- 2 balls of fresh mozzarella
- 1 kg tomato pear
- 1 bunch fresh dill 1 clove garlic
- 1 / 2 cup extra virgin olive oil
- 1 teaspoon sugar Salt and pepper
have the tomato pieces in a nonstick skillet and preserved for 10 minutes over low heat with olive oil, garlic clove, sugar, salt, pepper and dill
confit oil Crush the tomatoes with a pinch of salt and 3 / 4 parts of eneldo.Picamos the remaining dill leaves. Diced fresh mozzarella.
Mix the tomato confit with mozzarella, chopped dill on plates have cannelloni, enrollamos.Disponemos on plates and sprinkle with dill oil and serve cold.
and light are truly spectacular.
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