Viewed ate it last night, today we just finish the surplus of single course on Saturday!
The weather was gray and humid, with a sky that looks like a milky opaque sheet, with no hope of sunshine!
Yesterday I had a nice walk, the afternoon was warm, the sun colored the hedges, gardens seemed to be waiting for a signal ... just made a crown offered jasmine flowers, resting on a fence, Jasminum Nudiflorum, in that instead my meadow is only a small bush with a few buds and flowers!
while along the path in the shade, covered with soft moss, I find that are blooming CROCUS
We thawed a package of seven cod fillets, four had them in the oven with my usual kneaded and brine, Friday, three of them have prepared in the microwave to make the wet ... we feel like polenta!
250 g filetti circa
messi in pirofila leggermente oliata, un ramettino di rosmarino, 1 cucchiaio di Trebbiano, 6' nel MW a 700W
3-4 spicchi aglio tritati fini
1 cucchiaio prezzemolo tritato
due cucchiai di olio evo
scaldarli dolcemente in un tegame pesante di acciaio, da appassirli leggermente, io non rosolo mai il prezzemolo el'aglio, quindi aggiungere
200 g polpa di pomodori mutti
sale
and pepper and a few tablespoons of water and Trebbiano (for me takes away the acidity)
Cook gently for ten minutes covered, then posarvi fillets cut into three pieces, and cook slowly for about ten minutes, uncovered to dry a little 'sauce, but not too much!
200 g of corn flour for baking quick, pre-cooked
800 g ; water
a teaspoon of salt
Boil water with salt, pour the flour, stirring with a whisk, in ten minutes you get a fairly firm polenta!
Pour into a lightly oiled or wet, with a wooden spatula to cut the thick slices, still steaming, place them in the pot to taste and pour over the sauce and cod.
With winter now feel it was remade with the dish its flavor, color and taste has really heated up!!
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