I'm not sure the right person to talk about tanning yesterday I walked twenty minutes in the sun and after a few hours I felt my cheeks burn red as were those of a German tourist after 4 hours in a row to the Vatican museums. A difference when many people though, I am not ashamed to get to the beach the first day on the beach and show off my sickly pallor, indeed, I apply a nice protection 40 (!), Wear a shirt and placed me under the umbrella. For all but those who plan the timing of their tan two months earlier (along the bikini line), I recommend this soup, prepared with items that promote a tan, the more hot pepper that helps to withstand the heat (sapevatelo!).
Ingredients for four people
-800g carrots 350g fresh spinach-
-2 stalks celery-onion-parmesan
-a fresh chilli, small, seeded
-
black pepper extra virgin olive oil-salt-
Wash and peel the carrots, reduce them to tiny cubes, do the same with the onion and celery.
Wash the spinach thoroughly (perhaps with bicarbonate) and discard the hard parts of the leaves, cook for few minutes in boiling salted water. Heat
eight tablespoons of oil in a large pot and fry the diced vegetables with chilli, before getting too color to one liter of water and salt. Cook for 20 minutes over high heat, or until the water is not to be reduced by 50%. Mix the spinach mixture (with the help of a little 'cooking water), and the carrots. Serve the soup, leaving the two colors / flavors distinct, adding a few slivers of parmesan, a drizzle of olive oil and freshly ground pepper.
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