tambura.it: Insalata fredda del tonno

giovedì, ottobre 19, 2006

Insalata fredda del tonno

2 latte di hanno ghignato i pesci di tonno
300 grammi di maionese
200-300 grammi di crema acida
sale
Pepe
1 limone juiced
1 chilogrammo delle tagliatelle intere

Le tagliatelle devono essere cucinate in acqua salata, allora vuotato e raffreddato. Non lavarle con acqua fredda, poichè l'acqua si laverà via che il rivestimento e le tagliatelle appiccicosi rimarranno asciutti. Aggiungere i pesci di tonno (olio dalla latta deve essere vuotato via), aggiungere la maionese, la crema acida, spremuta del limone. Il sale ed il pepe possono essere aggiunti come voi gradiscono. Mescolare tutto quello e raffreddarlo. Se desiderate potete aggiungere alcuno di parmigiano fregato. Servirlo freddo.

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Croatian cuisine is heterogeneous and is therefore known as the cuisine of regions, since every region has its own distinct culinary traditions. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French. Croatian food is normally simple peasant food, which is easy to prepare but delicious nonetheless. Please note that many Croatian people (actually, the whole of Eastern Europe) use a food enhancer called Vegeta (vegetable seasoning) to flavor their dishes. This product is made in Croatia and is available in Polish and German delicatessens in Europe and America.

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tambura.it

giovedì, ottobre 19, 2006

Insalata fredda del tonno

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