Anche su Lugo il cielo era grigio e la nebbia era come una pioggerellina gelata... la gente nelle vie si affrettava, ancora ben coperta, 4°C si leggeva rosso dalla targa della Farmacia; qualcuno teneva pure l'ombrello...il castello sembrava ancora più cupo.
Io non ho neppure preso fuori la macchinetta per fotografare!
Avrei voluto passare al Cimitero Ebraico, per vedere il restauro, ma non erano condizioni di tempo convenienti...siamo tornati subito a casa, non ci siamo fermati al Ristorante Arcobaleno per il pranzo e chissà mai quando I will come back!,
In the afternoon the sun came back to shine ... I noticed the daisies that had reopened the flowers ... but I still have not seen Violets!
I had the desire to make a quiche ... I had the ingredients:
For the pastry crust oil:
230 g flour 00
1 yolk
70 g of sunflower oil
half teaspoon of salt
a pinch of baking soda and some drops of lemon juice to taste cold water
I prepared the robot!
I made a cake that I left it in the fridge!
I then boiled three abundance of frozen spinach, until they were soft, cast them and then I squeezed past with oil and garlic, fried
then I had these ingredients for the stuffing!
1 egg ---- --- a spoon of flour 2 tablespoons grated Parmesan cheese 4 tablespoons milk ---- ---- half pound of sausage in rags, half a box of ricotta, about 120 g, warm spinach, salt and pepper
!
Pull on a parchment paper round a disk larger than the bottom of a mold of 22 cm with sliding board. Drill the bottom.
In a bowl combine well the egg with the ricotta, flour and cheese are mixed with milk, then add the spinach, salt and pepper. Fold edge of crust on filling.
Bake at 190 ° C for half an hour!
It 'really good, beautiful golden, with a very short pastry dough.
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