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Vado a Cena

Tuesday, 5 April 2011. Fresh Tagliatelle with Salmon, Spinach and Sour Cream. That is when I added the salmon (diced) and the spinach leaves. Just few minutes after the salmon is cooked (medium heat) and it's time to pour a bit of sour cream. Boiling water - a spoonful of salt in it - 200g of tagliatelle (it's a romantic dinner tonight x2) and wait a few minutes (check cooking time on the packet). Once done, add the tagliatelle to the sauce. And mix all together adding fresh ground black pepper. 100 gr o...

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Vado a Cena | vadoacena.blogspot.com Reviews

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Tuesday, 5 April 2011. Fresh Tagliatelle with Salmon, Spinach and Sour Cream. That is when I added the salmon (diced) and the spinach leaves. Just few minutes after the salmon is cooked (medium heat) and it's time to pour a bit of sour cream. Boiling water - a spoonful of salt in it - 200g of tagliatelle (it's a romantic dinner tonight x2) and wait a few minutes (check cooking time on the packet). Once done, add the tagliatelle to the sauce. And mix all together adding fresh ground black pepper. 100 gr o...

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written by,vadoacena,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,etichette fish,pasta,recipe,reazioni,baking powder,2 eggs,cinnamon,raisins,candied fruit,it's just delicious,etichette chocolate,italian cake,rice

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Vado a Cena | vadoacena.blogspot.com Reviews

https://vadoacena.blogspot.com

Tuesday, 5 April 2011. Fresh Tagliatelle with Salmon, Spinach and Sour Cream. That is when I added the salmon (diced) and the spinach leaves. Just few minutes after the salmon is cooked (medium heat) and it's time to pour a bit of sour cream. Boiling water - a spoonful of salt in it - 200g of tagliatelle (it's a romantic dinner tonight x2) and wait a few minutes (check cooking time on the packet). Once done, add the tagliatelle to the sauce. And mix all together adding fresh ground black pepper. 100 gr o...

INTERNAL PAGES

vadoacena.blogspot.com

1

Vado a Cena: May 2010

http://vadoacena.blogspot.com/2010_05_01_archive.html

Sunday, 30 May 2010. RECIPE: Zia Elisabetta pasta with asparagus and ham. Seasonal, delicate and delicious. Mr Asparagus acutifolius belongs to the family of Liliaceae, picked in springtime, healthy food for its specific properties: diuretic and ideal for a pre-bikini diet. In the kitchen, just wonderful for a risotto, Italian omelette, or simply cooked flavored with olive oil and vinegar etc. See our special Martelli). Ingredients for 2 people:. 250 gr. wild asparagus spears. 100 gr. Tuscan ham. Baruzzo...

2

Vado a Cena: July 2010

http://vadoacena.blogspot.com/2010_07_01_archive.html

Saturday, 31 July 2010. Recipe from Mamma Giovanna: Maccheroni Radicchio, Gorgonzola and Walnuts. Radicchio is a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted" - Wiki. And we love it in salads and cooked in pasta and rice dishes as well. Here is an easy (so quick to make it! Ingredients for 2 people:.

3

Vado a Cena: January 2011

http://vadoacena.blogspot.com/2011_01_01_archive.html

Wednesday, 26 January 2011. Mixtape: Music for Foodies. Here is our first playlist of food-tunes we love! Sénégal fast food - Amadou and Mariam. Those Sweet Bananas - Hackamore Brick. Hot Meat - Sugarcubes. Shake and Bake - The Pinholes. A Picnic - Cub. Cake - Race Horses. This Ain't No Picnic - Minutemen. Digsy's Dinner - Oasis. Fruit Machine - The Ting Tings. Bread And Puppets - Beatrice Antolini. Eat Every Bean and Pea On Your Plate - Daddy a Go-Go. Eat That up, It's Good for You - Two Door Cinema Club.

4

Vado a Cena: June 2010

http://vadoacena.blogspot.com/2010_06_01_archive.html

Friday, 25 June 2010. RECIPE: Mamma Ester, Farro Salad from Garfagnana, Tuscany. Mamma Ester comes from the region of Garfagnana, in the north-west of Tuscany. Mountains, Valleys, The Marble Caves and the Tirreno Sea, makes the area a beautiful spot to visit a stunning nature and historical towns. Food is of course an important part of the region. Our charcuterie foods come from there. Here is the recipes of Mamma Ester's Farro Salad:. Ingredients for 4 people:. 200 gr. Farro (soon in our stock! Check ou...

5

Vado a Cena: March 2010

http://vadoacena.blogspot.com/2010_03_01_archive.html

Wednesday, 24 March 2010. RECIPE Mamma Antonietta's best pasta sauce: Sicilian broccoli pasta. Here is a simple and delicious recipe of a fantastic and rarely know pasta dish:. Main course for four people. 500 gr of our Maccheroni Martelli. 500 gr broccoli (better broccolini, now is the season! Red hot chilli pepper. 1 small spoonsfull of pine nuts. 1 big spoonfull of raisins. Boil enough water to cook the pasta in your beloved pot. Once the water starts boiling (only then! VAc blog Home Page. RECIPE Mam...

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Vado a Cena

Tuesday, 5 April 2011. Fresh Tagliatelle with Salmon, Spinach and Sour Cream. That is when I added the salmon (diced) and the spinach leaves. Just few minutes after the salmon is cooked (medium heat) and it's time to pour a bit of sour cream. Boiling water - a spoonful of salt in it - 200g of tagliatelle (it's a romantic dinner tonight x2) and wait a few minutes (check cooking time on the packet). Once done, add the tagliatelle to the sauce. And mix all together adding fresh ground black pepper. 100 gr o...

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