How To Put On Invatation Pay For Own Meal

cap with artichokes artichokes

And after a long, cold winter, and the desire to shed jackets and sweaters, still raining!
The vagaries of this strange climate, there belongs, that makes us smell the air, hoping feel the scents of blossom, every May, flooded the oasis of mandarins, oranges and lemons, of what remains, after it was razed to the ground, eaten up by concrete and buried under the tower blocks, and was once the Conca d'Oro!

The blond beach citrus dazzled by the sun, which was joined to the blue sky and sea, this year suffered another blow, inflicted by this strange atmosphere, which makes us want even the heat of that hot Mediterranean wind that comes together with sand from the Sahara, the Scirocco!
Walking around the streets of my martyred Palermo, very different smells stimulate the senses of Palermo. Scenarios that evoke images already seen in the sad days of Naples, bad smelling piles of rubbish, which humiliate a generous city with its inhabitants, but especially with its leaders. I am sorry about this, but the sad reality that we face every day.
So reluctantly, forced by bad weather to stay at home and having to give up,
propio due to rain, to have organized an outing with friends,
I prepared this delicious dish, a bastion of traditional Sicilian cuisine.

"Cacocciuli ammuttunati cu tappu the ew and the coo Sucu"

Here are just the ingredients and execution.
Required for 2 people: 4 artichokes 2 lemons, 1 onion, parsley, 1 packet of raisins and pine nuts
1oog bread crumbs, 2 tablespoons cheese, 2 eggs, 1 bottle of tomato sauce, salt and pepper, oil extra virgin olive oil.
Tick the artichokes and remove the hard outer leaves. Dig in eliminating any hay and then put them to soak in water and lemon juice to prevent them discolouring.
Sauté onion, add the bread crumbs, raisins and pine nuts, a handful of cheese crumbs, parsley, salt and pepper, and mix together to fire off.
Fill the heart of the artichoke with the mixture pressing well.
In a bowl beat 2 eggs and flipping the artichokes do absorb the egg, that this will create the cap.
Heat a pan with olive oil, and fry the artichokes with the cap down so that the crust is created, it will look like an omelette, and the smell that will spring odorerà any kitchen, uuuhhmm!
Plunge gently in the sauce you have prepared artichokes in a large saucepan, and let cook for about 30 minutes
.
Place them on a plate and cover with the sauce
Bon appetit!