Wednesday, February 6, 2008

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soup ... aaah well!

to start with 'must pronunciàlla clean-cut: the initial zeta must be "deaf" or like "TS" or better "TZ" ... anyway to mangiàlla' a must!

soup Pierluigi 'r Cini and on' Mrs. Fiorella is ... 'na true poetry, already on his own!

Says' h for six doses Enno
... However, if putaàso one of six people as I am, then you 'onviene raddoppiàlle! It makes for
ruzza 'eeeh ...' ... nzomma. my so much!

to 'do this "Food of Dei", you need a little drink' of bona robina:
- means' bean hilo 'annellini dry (fleece to make' Meant to soak the night before);
- 3 ounces of bread laid fleece bono 'asalingo, affection';
- a little ... and maybe cabbage leaf gates' grandfather black
- three carrots, zucchini three and three medium sized potatoes;
- celery to ccòste:
- parsley
- du 'onions, yet as of medium size;
- quarche fennel seed and a bit' of oregano (all at a handful of ddue)
- pass pumodoro;
- olive oil;
- pepper, chilli, garlic and Sarvar;
- true that salt is enough.

First 'dares must prepare' 'beans: soaking
' beans in water for dodic'ore (then started the night before, otherwise ll'hai had it!) And ppoi 'òcili' n pot 'on water , 'no clove of garlic, a sprig of Sarvar and salt' r right.

Then there is to prepare 'the straòtto:
minced onion senz'anda' er for both thin and put it in a nice pot; stiòccaci yet 'no clove of garlic, a stalk of celery,' na 'AROT, a tuft parsley, half of 'fennel seeds and oregano. Go with plenty of olive oil and then fry 'all for quarche menuto. Add the pureed
pumodoro to like 'a little' der soup de 'beans, salt, pepper and hot pepper and then Océ quarter of an hour.

is time for the soup doventa ver'e propia:
stiòcca, in straòtto, 'r cabbage, cut into ppezzi, tutte ll’artre verdure e aromi che t’èrano avanzati.
Rivogaci anco ‘ fagioli passati ‘or passino (quarcuno làssaciélo ‘ntero), ‘nzieme cor su’ bròdo di ‘ottura. Fai òce’ per più d’un’ora. Ogni tanto ‘ontrolla se tutto va per ‘r verso giusto: se ‘un basta véllo ‘he c’è, mètticene dell’artro di sale !

Ner frattempo ‘unista’ senza fa’ nulla: affetta ‘r pane a fette sottili e mettile drento a ‘na zuppiera (hai notato ‘r nome ?) ‘nframezzando strati di pane a strati di bròdo della zuppa, cominciando co’ ‘no strato di bròdo. Vedi di fatti avanza’ un po’ di bròdo per ‘r finale.

Se cela fai a resiste’, fai riposa’ tutto questo bendiddìo per mezz’ora armeno: man’a mmano che ll’assòrbe, aggiungi ‘r bròdo della zuppa che t’èri fatto avanza’.

Vedi di mangialla senza scottàtti e … bòn appetito !!!

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