Rubbermaid Replacement Trash Can Lids

Pizzoccheri squash and legumes comments

Sometimes mi capita di tornare a casa infreddolita perché, nonostante
il passato inverno temperato, lavoro in un seminterrato umido, dove si respira
un'aria malsana e dove i riscaldamenti fungono solo da ornamento: anzi quest'anno
il gasolio è terminato a fine gennaio e non è stato fatto alcun
rifornimento. Non mi resta che scaldarmi con il cibo: minestre, zuppe, creme
e vellutate sono perfette per innalzare subito la temperatura corporea e, inoltre,
si possono realizzare gustosi accostamenti con rimasugli di ortaggi, legumi
e cereali che, da un punto di vista nutrizionale, forniscono molti elementi
di cui abbiamo bisogno senza appesantirci troppo.

Preparation The day before, soak the chickpeas then I cook in a pressure cooker for an hour and a half from the whistle with celery and bay leaf; after I leave them in their cooking water. Meanwhile clean the pumpkin and cut into cubes, slice the onion and let brown in oil with pumpkin. Sprinkle with two tablespoons of filtered water from the chickpeas and I cook for a quarter of an hour. Add more water the chickpeas that I kept the heat, bring to a boil, adjust salt and join pizzoccheri. Apart I brown the bacon cut into strips with the sage (fresh or dried). Five minutes before the end of cooking pasta, add chickpeas and peas. Towards in the bowl, I add the bacon and sage, stir it and end with a thread of olive oil and pepper.

Ingredients: 4 pizzoccheri: 160 g pumpkin : 200 g peas : 80 g chick peas, 120 g golden onion: 1 large bacon: a thick slice celery, bay leaves, sage oil, salt and pepper Tips to prevent the shaking of dried chickpeas, I happen to use those in the tetra Bonduelle steamed or those of Valfrutta . In this case I miss the cooking water to replace it with a light vegetable stock (water and vegetables). For the peas, when they are not in season, opt for frozen ones. For a lighter version, delete la pancetta e sbriciolare salvia secca direttamente nella zuppiera.