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PASTA CREAM OF ALMOND , originally uploaded by LaGolosastra .

Yes, I love almonds .

And after reading from the new IZN post Claudia Dallabona I discovered that (at least at this time) I have the perfect excuse to add my usual almonds to my meals ... Okay do not overdo it, just a tablespoon of chopped almonds in cereal or a few flakes on savory muffins!

For some 'I thought of a recipe a bit' dated, once prepared often, I found an old magazine.

out again I had just ...

I open my folder of recipes (Okay, one imagines a folder tidy, with recipes stored in a logical sense, and instead faces a slump-sheets of paper-cuttings opuscolini-booklets-napkins-notes-note-) e. .. boh. Removed. I can not find anymore.
In fact there's quite a mess of paper, I will deciding to make a clean sweep . Meanwhile

to solve a quick lunch, I tried to find that recipe in the memory.

key ingredient almonds.
Then there was the bread crumbs, milk, and what else?

PASTA CREAM OF ALMOND
(portion)

50 grams of pasta 3 / 4 almonds
the crumb of half a sandwich
half a clove of garlic a teaspoon of extra virgin

a
pinch of salt half teaspoon of poppy seeds

Boil the pasta (preferably short, I chose the radiators Garofalo finally tasted, thanks to the suggestions of many blogs).
Chop the almonds in blender with the bread crumbs, garlic clove, a teaspoon of oil, a pinch of salt and a couple of tablespoons of cooking water (in the original recipe was provided milk, I have replaced with water from cooking pasta, lighter and above all consistent with lactose intolerance!).
Blend until a nice creamy sauce, add more water if necessary to make it less dense (to taste).
Drain the pasta, season it with the creamy sauce and poppy seeds.

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hummus

fresh oregano, originally uploaded by LaGolosastra .

A sane person to think of a beautiful birthday cake with cupcakes, cream, meringues, candles ... laGolosastra that has a mind a bit 'twisted what could post the day of his 2nd blogcompleanno? hummus? OhMyGod!

we scan the recipes posted so far I realized that I never published a hummus, a creamy spalmevolezza I love! If you dispense a can of boiled chickpeas prepared him in a nanosecond!

I have read so many similar versions, but with small variations (someone adds even the onion, who puts the cumin, coriander, other).

I'll prepare it in a very very simple:

250 grams of boiled chickpeas

lemon juice 2 tablespoons tahini

clear

2 tablespoons olive oil
1 clove garlic

paprika salt & pepper

(parsley) fresh oregano

In my pantry never missing a couple of milk vegetables, especially boiled chickpeas. I can safely say that they are my 'QuattroSaltiInPadella' ie salvacena (or lunch) last minute.

To prepare a delicious hummus from convenient tin (400 grams, drained weight 250 gr), drip chickpeas in a colander and rinse them briefly under running water (rinsing is my vice ... you do it?), I put them in the bicchierozzo blender, add the juice of one lemon (try, if you like, also to put the zest, I find them very good nell'hummus), two generous spoonfuls of tahini clear, two tablespoons of olio, lo spicchio d'aglio spellato (grazie Lo!), un pizzico di paprika, un pizzico di sale e pepe a vostro gusto. Frullo fino ad ottenere una bella crema e servo con (prezzemolo, ma non ne avevo stavolta) fresco o, variante del giorno, origano fresco (in onore della mia pianticella che sta sopravvivendo fieramente a questo gelido inverno).

Questa volta l'ho goduriosamente spalmata su fettine di pane al farro con timo&maggiorana (fatto da Ceres , da copiare quanto prima).

Che dire?

Sono passati due anni dal primo timido post e non mi sembra vero.

We celebrated together the

first birthday and we are here to turn the second candle (in a bowl of hummus!).

In the meantime I had the luck to meet beautiful people. Really.

In the future I want to know soon so other people I like and I am sure that this time will not be disappointed.

I love you, really, from my heart.

every day taught me something new and I am grateful!