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Wallets swordfish with roasted red onions

This post has taken precedence over dozens of others, lying patiently awaiting publication silent, why?!

Simple:

:) I could not resist ... I just realized I'll show ...

latest issue of Italian Cooking in December, just arrivatomi, thanks to 'initiative Gustissimo, I saw the photo of this recipe (which you'll find on page 170) and was immediately: x love at first sight ... I had to do it (you;) this?) and in fact ... here it is:

so simple to make, but an indescribable goodness!
I find that pairing is fits perfectly with the orange and the final effect is so dramatic ... almost "Ristorante del Cambio," as the comment by the popes, the taste of the dish in question (well come on,,,) will also be an exaggeration, but you know that the popes are biased, no?)

And then I had to publish the recipe also to satisfy another request ... Anto true?! Are you happy?! If I read knock once!

Ingredients:

8 slices of swordfish

300 grams of herbs

4 large red onions 2 oranges

2 slices of bread

1 lemon 1 shallot, parsley

oil, salt and pepper to taste

Procedure:

For

First you have to prepare the onions in the oven, lightly oiling a pan covered with parchment paper, which also put salt and pepper to your liking and having cut the onions in half and bake cut side down, for about half hour at 220 ° C. Rinse well and allow to simmer the herbs in a pan with a little olive oil and thinly sliced \u200b\u200bscallions, salt and cooked, flavored with the zest of one lemon and one orange finely grated. I, for my Parthian I have also chopped. Whisk the white bread in a blender with the parsley and finally peeled oranges in vivo. To set up the portfolios, use a spoon for each slice of fragrant herbs swordfish on which also put slices of orange, now folded the slices and close with a toothpick. Portfolios have thus formed on a baking sheet, add the crumbs of bread crumbs, a little oil and bake for a 15in minutes at 190 ° C.
Serve freshly baked together with onions e. ..

THEN LET ME KNOW IF MY FATHER 'WAS JUSTIFIED OR NOT!

PS I apologize for my photos, always a bit ugly, certainly not do justice to the plate ... I did not even Serve, but we had such a hurry eating, that I really had the time!

: -*

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Baked Potatoes caciotta with pesto and sweet ..... the colors of Christmas ...

I grew up in a seaside town and here I find myself after a few years.

The Navy will fall asleep, silent and shy and resumed his slumber. He closes his eyes for a long winter and apart from some German walking around dazed, on the waterfront just feel the sound of waves crashing on the rocks and the voices of the fishermen who come down to earth from their small boat at sunset with their barrels and buckets full of thoughts.

I always thought that Christmas special in store for every person of color at different times of their lives. As a child, my Christmas was tinged with blue, blue as the sea water, which seemed entrarti hundred feet from the shore into the house, blue like my grandmother wove the wool A. folded in front of the fireplace, while the eyes moist with memories I told old stories and legends, like the blue plate limoge with appetizers of mozzarella in little stars that seemed like magic to the day before.

winter I used to, in the afternoon after the tasks, lie down on the edge of the pond, all wrapped up with Matisse my black cat to guard my safety, crouched on his belly to make me purr. It was the time when the frog had come to live there solitary and sometimes in spite of croaking felt it was time to hibernate. I stood there for quite a while with his eyes open looking at the immense sky. And each time I wondered how many ways could have a cloud cover blue, now a big boot, then an oak, a small house with two children.

watched small flocks calm marked the rain and the aftermath will be amazed to dream, occasionally stroking my beautiful cat, until my grandmother at one point came out from the door of our little white house as the inoltratasi milk and called me on the street with a loud voice. Of course it took Matisse in her arms and followed her home. I remember his sweet face, with cheeks round and red, hidden behind dark handkerchief, his posture and graceful curve as the white bell at dusk, his bony hand that held mine, smiling while looking for delicacies potatoes can be enjoyed by the fireplace.

The crackling embers of those minutes marked as an important ritual, then as a fortune teller removed from the hot ashes to let the potatoes cook slowly and with a breath takes away the ashes remained. The plane peeled, because we had all the time in the world, as if not to burn either, but I still remember the smoke slowly against the flow in his hands. He told me of the old oil tanker sunk during the war and the fallen angel, the Christmas of 1943 and the bottomless sea, then I broke a piece and hands it to me as a golden nugget.

Lying on the big chair wicker with my red shoes on the fireplace, wise and delight that I was focused questions and follow its slow movements. Matisse continued to cast out the window and wood that I could see a blue robe was preparing to dress the stars. Yes, this is the color of my Christmas.

BAKED POTATOES WITH PESTO AND SWEET CACIOTTA

Ingredients:

4 large potatoes soft dough

50 g butter

10 grams of pesto Genovese

50 gr. caciotta of sweet

Take the potatoes and clean them well under running water with the aid of a toothbrush. Then place them on wax paper for about 40 minutes at 180 degrees, brush with butter and pour some water into the pan.

When you see that the dough is quite soft and fork no resistance, Drive them from the oven and marked with a cross and a knife to peel them gently mentioned. Using a spoon, begin to dig to the center to create a Conchetta.

Put to melt the remaining butter and brush the inside of the bowl well, then add the pesto alla Genovese and pieces of caciotta. Bake at 180 degrees, 15 minutes after the oven and serve piping hot.

... it's a very good starry night ....