Whats The White Bump Inside My Lip Piercing

Holiday Kitchen: Spaghetti con barba dei Frati, spaghetti with monks beard for the second or coming out of it when the woman can not decide

After the HERE was already posted recipe for lack of photographic skills of the cook (and not because of lack of taste) failed, had to immediately restore Barba dei Frati. Then I was also still Petra a recipe from Robert attention and this in turn sent me a link for his version with anchovies. Looking around, I discovered yet another recipe from Robert, and although this something creamy version with pancetta . All three recipes I liked very much. What should I do now? Son was no help - He had just Huuunger.

I ever began to brush the monk beard, that is to wash thoroughly and cut off the roots.

And I then had to consider again the time for which recipe I should decide for now. And what does a woman if she can not decide? It's like with the shoes - it takes all three pairs.

I did not now for about three versions of spaghetti con Agretti decided, but for a mixture of the three recipes from Robert. (The ingredients I had some experience as a precaution in the House)

Ingredients for 2 to 3 persons:

250 g spaghetti
1 bunch Barba dei Frati
1 small onion, cut into thin strips
olive oil
50 g pancetta (in thin slices and then cut into strips)
half chilli into thin strips cut
3 garlic cloves, the truffle slicer thinly sliced
5 anchovy fillets in oil, blotted and cut into small cubes
3 tablespoons pine nuts
100 ml cream
50 ml white wine (we used the Merlot was bianco)
100 g Parmesan, freshly grated

Preparation:

Barba dei Frati wash thoroughly and cut off the root ends.
the pine nuts in a pan, fry grease easily take out first and set aside.
sauté onion in the same pan the columns in a little olive oil, chilli and anchovy fillets and garlic, and let it so long to cook until the anchovies melted and the onions are soft. Set aside. In a sauté pan heat

cream and wine, dissolve in it the finely grated parmesan cheese, with pepper (salt was not necessary) and nutmeg to taste strong.

the spaghetti al dente very cook and be three minutes before the end of the cooking time the monk's beard with the pasta and finish cooking. Then drain and place in the Parmesan cream, something can pass through and serve to give the pine nut and pancetta mixture on top.

Delicious, we were thrilled! That will certainly be more with us.