Ftv Mid Night Hot With Out Clouth

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.

Nordictrack Audiorideru300

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.