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NICE ONION SALAD

Ingredients:

• A nice slice of
• A bouquet spring onion (about 6)
• Two cloves of garlic
  
• freshly ground peppercorns, sparing.
  
• Two bay leaves
• A good chorretón of extra virgin olive oil
• 100 ml white wine and 100 white vinegar Salt
• 
  

Instructions:

1. C ortar onions lengthwise into thin slices, do the same with the garlic.
2. E n a casserole or large saucepan put the oil with the onions, garlic, pepper, bay leaf and a little salt over low heat until the onion is transparent.
3. E n now adds the beautiful clean skin, bones and having removed all the dark parts and blood, seasoned with salt.
4. S and leaves them on low heat until the fish change color.
5. A add the vinegar, giving a boil. Turn off heat and will be completed to the same heat.

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In one of the blog comments, Despertaferro I proposed this warm pasta recipe that properly prepared mentally as I read, I realized I had to be delicious.
not disappoint me anything about that now recommend ..
employ a tomato, a handful of nuts, a few pine nuts, half onion, a clove of garlic, two or three anchovy fillets (the Bay of Biscay or the Mediterranean, this is the least) some sprigs of parsley and basil leaves cool. All ground
well fine with good splash of oil and salt and rectifying pepper.
is mixed with the pasta (preferably penne) and optionally you can add Parmesan.
All delicious.

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mild Mediterranean chickpea salad

Cook

few chickpeas (just a handful per person).
Cook an egg and chop.
Finely chop half an onion into small squares, a couple of peppers and a tomato salad. "
Make a good dressing, mixing in a bowl, a couple of tablespoons of extra virgin olive oil, half balsamic vinegar, a little salt and some pepper. Beat with a fork properly incorporates vegetables and boiled egg. Remove and refrigerator before serving

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PEAS WITH HAM

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FRIED EGGS WITH TOMATO BEEF STEW

Plato scouring (especially the pocket), to spend Christmas dishes, expensive and complicated to get wet and then suck on fingers with relish ... to enjoy. Someone
never tired of saying that no dish more rich and relieved that the fried eggs.
Sure, let alone if they are campers and family farm (tiny eggs have my father in the literal sense of the word and poultry).
For him, for her ... for all of you reading llevais us well over a year.

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Buy a good piece of beef needle (200 grms. Per person). Tell the butcher you chop it fine.
Cut an onion, a couple of garlic cloves, three or four carrots, a green pepper. Sauté all the oil in a pan until the onion is transparent.
Add meat and fry it all.
Add a glass of red wine, a beef broth, some peas and a pinch of paprika. Season and add another cup of water. Close the pot and cook for 15 minutes counted from steam starts coming out. If you prefer to do in casserole, bake covered for 45 minutes at least.
Peel and dice potatoes. Fry in skillet with plenty of oil until golden. Add them to the stew when it's finished. Cook stew and potatoes, all together, about ten minutes.