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sagne Soup / rags / maltagliati whole chickpeas in broth, mushrooms and bacon

Per le Sagne:

(io uso farine biologiche)
4 uova
300gr di farina di semola di grano duro
150 farina di grano tenero integrale di tipo 0



Per la Minestra:

200gr di ceci ammollati da almeno 24 ore
3-4 fette di speck
1 cipolla piccola
50g di funghi misti secchi
estratto di pomodoro
 rosmarino
olio sale e pepe nero

Mettete a bollire in abbondante chickpeas water, foam and then add the nut without glutamate, continue cooking the broth that is formed but not go to the bottom (I did the day before).
Soak the mushrooms with a little broth of chick peas.
Take a fried bacon, onion and needles rosmarino.Fate to go for a few minutes without burning the onions, add chopped mushrooms and then the broth filtrate with which they had been previously soaked in water. Add the chickpeas with much of his brodo.Aggiungete also 2-3 teaspoons of tomato paste to soften the flavor and make anadre the broth for about 10-15 minutes.
If you have the power to cucocere pasta dry pasta in the broth itself, but I've cooked the whole fresh sagne in the pot and I added for less than 1-2 minutes in the soup broth to taste.

Josh Hutcherson Blue Boxers

Put a mussel dinner

is precisely the most mistreated these mussels, which will be ugly, but when they are black is a pleasure to taste so fresh, raw. Too bad you can not have many opportunities to enjoy them as well. I'm sure however that my friend can eat virtual Ornella often seen living in Bari or so. Once done then the association Mussels-Bari-Ornella was natural to choose this recipe to share his calendar. http://ammodomio.blogspot.com/2010/01/un-anno-ammodomio.html


but let's go on:

Mussels stuffed with sauce
Rinse and clean the fresh mussels and quite beautiful older. Put them to open quickly in a pan with a clove of garlic with oil and shirt should not cook, just open up. Here the most talented and purists would prefer to open them with a boxcutter raw, but I'm not so good and I have lots of patience. Forgive me?
Now take the good and stale bread soaked in water, squeeze and shake in a blender with garlic, parsley, capers, a dash of tomato paste. Add, and here is the "touch" secret of the house, good olive oil with lemon which helps to mix everything.
Fill the mussels with the mixture and tie with kitchen twine.
Take a pot of crock place it on a shelf of pig iron and fire. Put to good pieces of raw tomato, olive oil, salt, two 3 layers of pepper, garlic and parsley. When the tomatoes begin to cucocere, calateci stuffed mussels, add the water, "oozed" and filtered by the mussels, take a round or two of pepper and let the reel go for about 20-30 minutes. Sprinkle more pepper and fresh parsley if you like plenty of (to me) and serve.