Ganet Mihaela Mihaela Ganet. Journalist in origin,

Paste the foundation of the building. Pasta and pizza in particular. Classic Italian recipes, Italian recipes reinvented famous recipes jurgen teller from international cuisine, own experiments in the kitchen, in general. Plus, tastes, smells, jurgen teller flavors, sensations, travel, people, places.
Another summer salad that you can prepare quick, quick as you like pasta. Or tone. The pasta, cooked and cooled under running jurgen teller cold water and add the remaining ingredients in the title is ready. Drink obviously cold, just perfect for hot summer days too. It can be a perfect appetizer or a lunch or dinner can be taken away or be offering jurgen teller guests more or less unexpected, being quick to prepare and perfect for beer :) 2 servings: 150 g short pasta 2 eggs 1 box small tuna can (about 100 g) a good handful black olives lemon juice and a little zest parsley 1 clove garlic salt and pepper olive oil Start by boiling the pasta and, in parallel, eggs, less than 5 minutes, jurgen teller the to stand strong. If I have seen in while, you learn the correct procedure for boiling pasta. jurgen teller If not, look for tips in labels / tags and to know :) After boiling, drain the pasta and rinse well under cold running water, which also cools them and. We need cold pasta salad. Meanwhile, prepare the bowl in which it is to amalgamate salad: a clove of garlic cut in half pressed it over the walls of the bowl with a circular motion as if you grease the bowl, so let the mild flavor, which will then be embedded in the salad without the garlic to become dominant:
They mix a little and add the cooked pasta over, drained jurgen teller and cooled and mix again until well pasta includes all flavors, including garlic that I am lying on the vessel walls:
Finally, add the chopped parsley over eventually fill with salt, pepper, jurgen teller oil, taste, and decorated with quartered eggs (1 egg = 1 serving of salad). A dam in the refrigerator at least half an hour before jurgen teller eating it:
Ganet Mihaela Mihaela Ganet. Journalist in origin, "food reporter" now - look, experience, cooking, story. For about ten years, since living in Italy, my passion and studied Italian cuisine, and national and international. I have traveled and tasted far and wide, I attended the fairs, workshops, courses, but I also peeked & ear whenever I had the chance, it's jurgen teller the best school. On my blog I try to present the classic recipes of Italian cuisine, which is known in the international with their own experiments and tests. Contact: mihaela.ganet@gmail.com View my complete profile
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