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The piadopizza ... Whitefish

Hi all, here I am, I was in crisis tonight with dinner, I did not know what to cook .... then, I open the fridge, in front of me and I opened a package of tortillas I plea, saying "mangiaciiii! !".... ok, ok, good ..... but what you put into the refrigerator was not so provided, the expenditure was to be done ..... but I peeps mozzarella. Piadina and mozzarella, a little tasty mah .... x whet the appetite of my youngest daughter seems to get by air ke! Then I jumped an idea in mind ... a PIADOPIZZA !!!!!........ may not be news to anyone, but to me, and I must say ke successful YUPPIIIIIIIIIII: ) Here it is ready to be fired ...

PIADOPIZZA in detail XD

Easy : Take flat bread, dress like a normal pizza .... tomatoes, salt, oregano, mozzarella, olives, olive oil .... or your imagination .... then bake at 180 degrees until it dora for good, I cook for I rested on a sheet of foil, parchment paper is also excellent ...... Good appetite!! Below is the result (sorry for the bad photos coming: ()

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the Red Dragon! Risotto al radicchio

today is Friday ... a bit of tradition is not bad ... then fish!
and not always fall into the usual fish fillet I have thought long and proven ingredients sophisticated tze ... ... maybe I could have these qualities ... but the only thing I had were of the pots, the remains of the various Christmas dinner, I found that opening the refrigerator on his knees begging me to get them out ... and so I moved to pity, and nothing is coming off a recipe evil

sorry but with the amount I can not be precise

No 4 fillets of sea bream of about 200/300 gr (I think they may fit other types of fish fillets)
sotto'olio
dried tomatoes, a teaspoon of pesto
some black olives (I had those)


put pine nuts to pour the dried tomatoes, blend together the olives pitted add fresh basil leaves, mix everything with the pesto.
clean the fish fillets on any pin, if you want to lightly salt the fish, spread with the mixture spread over the pine nuts red .. very little wine .... White ... ... formed a trickle of oil to 180 degrees for 20 or 25 min.

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By this time it is a middle ground between ... nor cold ... nor hot, I usually also affects the tragic thought ... What to cook? Something that you pull out of the grayness of winter ... but not too cool ... .. muble with vegetables, colors and flavors ... .. but also warmth and, above all, eat all FOUR! and then a flat evergreen ... well maybe a little on the purple rice with radicchio correction
I know it is not news ..... but neither is having to cook every day .. eehh!

Regarding the doses are indicative
Rice 350 gr diced bacon
, 100 gr 350 gr
Radicchio
half a glass of red wine broth


small shallot butter 30 g parmesan cheese to your taste


In a saucepan put three tablespoons of olive oil and saute the ExV scalogno.Poi add the bacon, and when it is browned, put all the radicchio, cut into strips. Once wilted, add the rice, toast a little, pour half a glass of red wine and continue cooking by adding the warm broth.
When cooked add salt and pepper, stir in the rice do with a little butter and parmesan.