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Neapolitan cuisine /

Neapolitan cuisine - especially in my home - unfolds along two lines: the garlic and oil with the parsley and the basil with the tomatoes. Almost all the dishes have a base or another, usually for seafood dishes, including the first, is more suitable for the dressing with the parsley. For the first and some vegetables such as eggplant, the ideal marriage is with the basil. In some cases, rarely, parsley and basil, even go together. Most of the time with regard to raw parsley. Some examples? Always with garlic and oil, parsley, mushrooms, fried and roasted peppers, artichokes.

courgettes and beans are vegetables possibilities also accept basil and mint.

green peppers and eggplant with basil mate.

Swollen Sore Knuckle From Punching

GARLIC AND OIL AND FRIED ARTICHOKES Indore

Whenever mother prepared these artichokes, difficult to arrive at the table because they rubavamo freshly fried. I thought they were unbeatable, however, the variation on the mint leaves, which I discovered thanks to my friend's Aunt Armida, Aunt Rosalie cooking some incredible things, is truly remarkable.

For 4 people: 4 artichokes

100 grams of flour

two eggs

half a lemon salt pepper

oil

mint leaves.

Clean the artichokes, cut into thin slices and put them in water with half a lemon down to prevent blackening. Dip them in flour. Beat eggs with salt and pepper and incorporate the mint leaves. Soak the artichokes in the mixture and fry in hot oil.

Speech By Guest Of Honour Ata School Function

FRIED MUSSELS

INGREDIENTS FOR 4 PEOPLE:

4 eggs

A HANDFUL OF MUSSELS

PARSLEY SALT PEPPER

LEMON OIL QB

Clean the mussels, put them in a saucepan with a pinch of pepper and let them open. Once cooked, peel and keep aside.

Beat eggs in a bowl with a pinch of salt, add parsley and mussels: just pour everything into a greased pan and cook first on one side and then the other. Serve hot and the frittata, who likes, with a slice of lemon.