Scrivetemi - Ecrivez moi

Je crois que la cuisine unie tous les sens, les parfums, les couleurs, les saveurs, le toucher et bien sur la vue... Mais souvent on croit que c'est difficile et compliqué. Alors je vais proposer des recettes simples et faciles, mais bonnes.
Pas de haute cuisine, mais des plats de tous les jours que n'importe qui peut faire, et surtout en jouir.
Je suis curieux et goûte à tout, donc toutes les nouvelles recettes proposées ou envoyées, seront essayées.
Je ne garantis pas de poster ici tous les jours, mais le plus souvent possible.

Laissez des commentaires SVP, ça aide à mieux faire...Merci bien.

Penso che la cucina stimoli tutti i sensi, i profumi, i colori, i sapori, il toccare e la vista ovviamente... Ma spesso crediamo che sia complicato o difficile. Per questo vi proporrò delle ricette semplici da fare, ma buone. Piatti che si possono fare tutt'i giorni , e che chiunque può fare, e sopratutto gradire.
Sono curioso e goloso, perciò se mi mandate delle ricette le proverò, e tutte quelle che metterò qui saranno prima testate da me. Non garantisco di scrivere ogni giorno, ma il più spesso possibile.

Lasciatemi dei commenti per favore, mi aiuta a fare meglio...Grazie

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samedi 31 mars 2012

Salade Caprese


La Caprese, voilà une invention géniale ...
C'est vite fait et toujours délicieux, mais attention au choix des produits.
La recette, comme son nom l'indique nous vient de l'Ile de Capri, mais c'est désormais une recette d'antipasto classique un peu partout.

Bon il va nous falloir:
une belle Mozzarella, moi je préfère la Fior di latte, mais on met souvent celle de bufflonne.
Une ou deux tomates bien rouges mais encore dures.
Du basilic frais en feuilles (grandes si possible)
De l'huile d'olive extra vierge
sel et poivre.

Il faut couper la tomate en rondelles et la mozzarella de même. 
Si possible avec un couteau en céramique, cela évite que les produits s'oxydent.
Dans une grande assiette, vous allez mettre d'abord les tomates, et puis un peu d'huile dessus, ensuite une belle feuille de basilic, et enfin la mozzarella, et de nouveau un peu d'huile par dessus. Sel et poivre.
Si vous avez, comme moi plus de fromage, vous pouvez la couper plus petite et puis faire au centre une petite salade avec les mêmes ingrédients, mais coupés fins.
C'est beau et c'est léger.
Bien du plaisir.

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