So, this week I’ve started three posts without posting them. Time just run through my fingers.
On Wednesday we went for a walk on Monte Baldo, we wanted to visit Putiferio (Pandemonium is Ugo’s nickname :D) and his wife Patrizia at Baito dei Santi. They are famous for their special ricotta gnocchi, and home made cheese.
It is a lovely place with their cows ruminate next to you.
The weather was grey and cloudy so there where nobody else but us…but that is also the lovely thing about this place.
Walking slowly back to the car, Antonella and me made a consideration.
Since we both got sick (she has MS, which is of course much worse then ,my silly little disease) we have stopped running. So many things that seemed so important before now just won’t be even thought of.
Every day is a gift and we both try to leave and enjoy and making the best of it.
This is the view of Monte Baldo while eating your gnocchi 🙂
Oven baked vegetables with herbal bread crumbs
I’m often alone (who could imagine that just 5 years ago when all 4 kids lived at home :D),
and even so I would prepare my table properly.
This is a very simple and quick dish, what makes it “special” is the perfumed breadcrumbs.
I’m not able to trow away anything, not even old bread. I use it making perfumed breadcrumbs, bread & Vegetable cake a
or a poor but delicious dessert.
You need (for one hungry person :D)
3 endives
4 big champignons
a piece of leek
10 cocktail or pachino tomatoes
1/2 glass of water or white wine
For the herbal bread crumbs
4-5 slices of old dried bread
1 clove of garlic
fresh herbs like
thyme, rosemary, sauge, basilica, parsley, mint, chives…
parmigiano (if you like)
Prepare the herbal bread crumbs by putting all the ingredients in a blender (cut the breads in smaller pieces if needed)
Put in a jar and keep in the fridge. It will preserve with it’s lovely aroma for at least 5 days.
Don’t make any big amount, it is more perfumed and tastes better when fresh made.
In a pan put the endives cut in quarters, the leek cut in longitude slices, the mushrooms in slices or quarters, and the tomatoes in halves.
Put the endive and leek on the bottom, the mushrooms over and last the tomato halves.
Generously season with the herbal breadcrumbs, pour over the water.
Bake in oven at 225° for 20-25min.
Serve immediately and enjoy!
🙂
This goes to Martissima hosting us and the WHB this week.
Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB
Grazie a, Kalyn di Kalyn’s Kitchen che ha avuto questa bellissima idea ed a
Haalo,Cook (almost) anything at least once che ora organizza l’edizione Inglese e
che mi ha dato l’opportunità di organizzare l’edizione del WHB in Italiano.
briggishome 