Seconda cena messicana della scorsa settimana

I promised I would have written also about the second Mexican dinner that we were nicely invited to last week.. and in fact, it's really worth it, since it was a wonderful dinner.
The guests were coming from all over the world: Italy, Spain, Bosnia, Portugal, US. I think everyone enjoyed very much this Mexican dinner.
It started with a soup: Crema de Flor de Calabaza (Zucchini squash flower soup)
It was very delicate and nice.
The entree was Chiles en Nogada (Peppers in a Nut sauce).
This was one of the most wonderful foods I ever ate in my life. Luisa made two types of peppers, one sweet and one spicy. The one in the picture is a spicy one. She roasted the peppers, and filled them with a mixture of pork and dried caramelized fruits, all ground together with spices such as cinnamon. Then she covered the stuffed peppers with a sauce made with walnuts and heavy cream, and she garnished it with pomegranade seeds. It was absolutely delicious.
I asked her for the recipe.. she gave me a Spanish version of it, which I will translate it English and add some comments on it when I actually try it. But if you understand Spanish, here it is:
Chiles en Nogada
Se recomienda empezar una noche antes para remojar la nueces toda la noche!
Picadillo:
1 kilo de Carne de puerco sin hueso*
½ cebolla picada
2 dientes de ajo finamente picados
1 cucharadita de sal (al gusto)
*(Yo he usado combinacion de lomo y espaldilla, pero pierna o una parte no sea tan reseco seria lo mejor! No uses carne molida, el sabor es muy distinto!)
Cortar la carne en cuadros grandes. Ponerlos una olla junto con el ajo, cebolla y sal. Cubrir con agua y dejar hervir hasta que la carne quede suave )unos 40’45 min.
Deje la carne enfriar en el caldo.
Despues drene la carne y cortela en trozos pequeños (o bien machacarla)
Conserve el caldo y la manteca del caldo!.

Picadillo-2:
6 cucharadas de manteca de cerdo (o bien la grasa del caldo)
½ cebolla picada
3 dientes de ajo (pelados y finamente picados)
4 clavos de olor
½ varita de canela
3 cucharadas de pasitas
2 cucharadas de almendras
3 cucharadas de Acitron (o fruta cristalizada) finamente picado
2 cucharaditas de sal (o al gusto)
¾ de jitomate
1 pera, pelada y sin semilla y en trozos finos
1 durazno, pelado, sin semilla y en trozos finos
En una sartén, añadir la manteca y fundir a fuego lento. Fria la cebolla y el ajo picados, hasta que esteén suaves, pero sin dorarlos mucho.
Adicione la carne y déjela cocinar hasta que empiece a dorarse.
En liquadora o molcajete, muela las especias y adicione junto con el resto de los ingredientes (yo muelo los tomates o incluso uso pure o pasta de tomate)
Cocine la mezcla por unos minutos.

Los Chiles:
Ponga 8 chiles poblanos a flama directa para pelar…eso ya lo sabes!
Pele, elimine las semillas y las venas. Enjuague!
Rellene los chiles con el picadillo. Pongalos aparte, que no se escurran.

La nogada:
20-25 nueces frescas (son mejores las blancas, communes en navidad!)
Una vez peladas, remojelas en leche toda la noche.
Despues del remojo quitar la pelicula o casacarilla que las recubre
*(yo no hago esto, es una lata, se supone que quedra mas cremosa sin la cascarilla)

el dia de servir: en la licuadora añada:
Las nueces remojadas
1/4 de queso fresco (yo aqui uso queso crema)
1 ½ tazas de crema fresca (espesa)
1 ½ cucharas de azucar
una pizca grandecita de canela molida
Mezclar todo en licuadora hasta que que quede una mezcla suave (si no queda muy espesa le puedes poner pan blanco, licuar y listo)

Para SERVIR:
Coloque los chiles en los platos, cubralos con la nogada y rocielos con granitos de Granada.

Qudan riquisimos!!!
She said it takes a bit to make them, but the result is really worth it... :)

For dessert, we had Tamales de pina (Pineapple tamales)
This was also very good.. in fact, I decided I would make an exception to my promise that I wouldn't eat sweets for Lent in order to try it :) (I tried to convince myself that it wasn't really sweet, which in fact was true.. :) )
Inside the corn leaf that you see in the picture, there was something soft and delicious made with cornflour and with little pieces of pineapple. I liked it so much that I decided that I would take advantage of the exception and take a second piece of it. :)

In summary, it was a wonderful evening. We ended up watching a lot of pictures from Luisa and Jorge's wedding, which were very nice, enjoying each other company in their "Home sweet home" (or "Hogar dulce hogar", as was stated in a nice sign hung on the kitchen wall :) )

La preghiera di Taize'

On the past few Mondays I've been going to an evening prayer, in the Sacred Heart Cathedral. They are doing a 'Taize' prayer' on each Monday of Lent.
I really like it. For people who don't know, in Taize', France, there is a big monastery where Catholics, Protestants and Orthodox monks live and pray together, and host a huge number of young people coming from all over the world each year. I went there with some people from my old parish in Turin. It's been a very profound experience. I learnt a lot about the Bible and about prayer. I also met some very spiritual people that I will never forget.
So, going to the Taize prayer in Raleigh has been a very nice opportunity for me to remember all that, and to remember how to pray with their very simple and repetitive songs, that penetrate your heart and create peace and push you to love God and other people.
This is a picture of the altar set up for the Taize prayer, taken from the Sacred Heart Cathedral website:
If you want to listen to some of their wonderful musics, go on Taize website. I think I'm going to buy a CD with Taize songs.

Prima cena messicana della settimana

This week we have been invited by two dear Mexican couples, our friends and guests of some of our dinners.
The first dinner was held on Monday. Our hosts cooked for us Pollo Mole. Apparently, Mole is the name for different types of sauces made with many types of peppers, seeds, and chocolate (although, I later asked to my Mexican student and she explained to me that not every Mole recipe calls for chocolate). Mole Poblano is the most typical, but there are many others, as you can see in this picture:
(taken from this website, unfortunately I can't understand it..:) )
According to different people, the time needed to prepare Mole varies from one to two days. In any case, the complexity is due to the fact that you need to remove all the seeds from the peppers, roast them, roast all the other seeds, and make a paste out of all this. So, our friends said that for that night they had actually used a base for Mole that you can buy premade, and add sugar and spices and chocolate as you like.
Still, they said that if you make it from scratch it tastes better.
Mole can be used in many ways, like just on rice, or on some meat, like chicken. We had it with chicken and rice, and corn tortillas and a nice piece of Avocado.
I didn't take my camera, unfortunately, but you can see how it looked like more or less in this picture taken from a website that gives also the recipe for it.
It was very good! You can in fact taste the chocolate and the spiciness of the peppers altogether..
After this main course, we had a very nice ending dish: slices of monterey jack cheese together with slices of guava paste (a thick jelly made of guava). It tasted very good too.
And our conversations were also extremely interesting, spacing from Mexican politics to Italian politics to science.. We really enjoyed the evening.. I promised next time I invite them, I'll make a real Italian dinner, to explore each other's cuisines. :)

Un altro tipo di pane un po' speciale

After making the bagels, I began to enjoy baking bread. So I decided I would try to make pita bread. Pita bread is a typical middle eastern food, known because of its opening like a pocket, which makes it nice to make sandwiches. It is also cut in wedges and used to scoop up sauces like hummus or tzaziki. I just found out on wikipedia that it has a lot of nice meanings in Bulgurian cuisine, where it is given to guests with salt or honey as a sign of welcome, or in other special occasions such as weddings or the day before Christmas. Quite interesting.
To me, making pita was interesting because its texture is very unique: it is soft inside the pocket, but very firm outside.. and I was curious about the whole idea of making the pocket. I found a few recipes and in the end I more or less followed a mixture of this and this recipe. The trick to make the pocket seems to be the really high temperature that this bread needs to be baked at. In fact, wikipedia mentions 700 F.. obviously my oven reached only 500 F, but anyway, I tried.
The preparation is quite easy. As usual, warm up the water (2 cups), add yeast (1 tablespoon) and a bit of sugar, leave it a few minutes to activate. Add 2 tablespoons of salt. Then begin to add flour. The recipe I was using suggested whole flour, and so I did. I like whole flour bread, anyway. After a while the dough becomes harder.. supposedly you should use about 5.5-6.5 cups to make it with the right consistency. I think mine was made with about 5.5 cups. Work for about 5 minutes and the let it rest covered for about 30 minutes. Then divide it into 8 balls and roll each ball on the table, to make discs about 6 inch wide. Put the discs on a baking sheet, wait for about ten more minutes, and then place the baking sheet at the bottom of the oven that will be heated at 500F. Leave it there for about 3 minutes. This should induce the formation of a 'ball' of air inside the dough, due to the CO2 that is suddenly freed inside the dough and cannot get out. So that's how you have the pocket. Then, bring these breads on an upper level in your oven and cook for another 5 minutes or so, until they are brown.
My oven was probably not hot enough, so not all my pita breads were really empty inside, but most of them were, at least partially, and one could then separate sort of an upper and a lower layer by hand, if he really wanted the pocket. The parts that were well separated had a really nice texture. The flavor was very good.. we actually really enjoyed them, even in this imperfect version. :)
This is the little pile of pita breads that I made:

And this is a serving suggestion for this bread (the meats and vegetables can be put inside the pocket):

To make this, I stir-fried onion and cabbage (with salt), then after about 10 minutes I added the sausages. I had two pieces of turkey sausages and two of lamb sausages. They both turned out to be really good, expecially the lamb ones. Then, I cooked the sausage under high heat for the first 5 minutes, and then I left them simmer with some white wine for another 15 minutes. In the end, the whole thing was very good, since the cabbage had taken up the taste of the sausage, and everything had a bit of a wine taste.
For the spinach part, I just steamed the leaves, then chopped them and added some finely cut garlic. I wanted to make a sort of sauce with yogurt, but I didn't have enough yogurt, so I ended up adding some cheese and heating it up to melt it. It was actually good. It went very nicely with the lamb sausage.

Un sito musicale

My Italian friend Marco is a physicist, and in fact I know him thanks to Lucas. Still, he is also a musician, and in fact, the first time I met him, he was playing sax and flute in a jazz quartet. Now, I don't know much about physics, but I can definitely say that I think he's a great musician. :)
So, if you want to know him and listen to some of the pieces that he played and that he composed, you can go on his nice website that he just created. There are a lot of really nice musics.
He promised me that once he will give us a 'lecture' on contemporary classical music after one of our dinners. I'll keep you posted if that happens. :)

Bagels

Non so se i miei lettori italiani sanno cosa sono i Bagels.. io li ho scoperti qui negli States, e mi sono piaciuti, e quando ho saputo che per farli bisogna prima bollirli e poi cuocerli nel forno, ho deciso che era troppo interessante e dovevo provare. Cosi', ecco il mio breve resoconto.

Bagels are a typical Jewish bread. I tried them for the first time in my life when I arrived in Florida 2 years ago, and was hosted for the fist Saturday and Sunday at my boss's home. He and his wife are originally Jewish, and their Sunday lunch is based on bagels, with nice cream cheese, smoked salmon and other good things to eat with.

Recently I found out that to make them, you need to boil the dough before baking it. So, I was really curious, and I decided to try. I found the Original Recipe on a wesite for Jewish food. Please go and read it, because it's written in a very humorous way. The person who posted the recipe claims that it is the 'Real Honest Jewish Purist's bagel', and explains how to make it the right way, instead of using the tools and the ingredients that will 'contaminate' the final bagels and make them clearly 'Protestant' instead of Jewish!! :)

So, I tried, and here are the various steps, with the doses that I used :
1) Make the dough: warm up 1 1/2 cups of water, dissolve 2 tablespoons of yeast and some sugar, wait for it to be activated, add 2 tbsp salt, 3 cups of flour, mix with your hands, then work the dough until it has a soft elastic consistency. Cover and let stand in a bowl until it doubles its volume. I think this should take about 30 min, I probably waited too much, since in the end my bagels were more bready than they should have been.

2) Then, divide the dough into 8 pieces, make them like little balls, and punch a hole in the center with your thumb. These were my bagels at this stage:
3) Let them rest for about ten minutes, and in the meanwhile bring a big pot a water to boil. Add some sugar or syrup into the water. Boil the bagels a few at a time. I found out that they expand a lot when they are in the boiling water!
Supposedly, they should first sink and then begin to float after a while, but mine were floating to begin with, which is a sign that they were more 'bready' than 'bagely'. :) Boil them for three minutes on one side, then flip them and boil them for another three minutes. Place them on a clean towel.

4) At this point, if you want, you can add the spices. To do that, you need to make a wash with 3 tbsps ice cold water and 1 egg white, then brush it on the bagels, and then stick the spices to the bagels' surface. Remember: according to the real recipe, you are not allowed to put anything sweet on bagels! So, I made two with just kasher salt, two with garlic powder, two with paprika and two with sesame.
Let the bagels rest for a few minutes on the towel, so they lose the excess of water that they may have. At this stage, they have a wonderfully soft consistency that I really loved to touch. :)

5) You will have preheated the oven at 400 F. Bake the bagels for 25 minutes, then flip them and bake them for another ten minutes. The recipe suggests to put some cornmeal on the baking sheets, but I don't think it's such a good idea.. the cornmeal burns and doesn't do much good. Also, some of the spices (like garlic powder) tend to burn, so you may want to pay attention to it..
These were my bagels:
We didn't have cream cheese and we were too hungry to go buy it, so we had them with a spread made of tuna, mayonnaise and pickles. :) And one with a scrambled egg for Lucas.. :) They were very good! I think next time I'll use less yeast, so they will rise less, and I'll put more salt in the dough. Anyway, I really enjoyed making them, so I think I'll definitely try again. :)

Blogs from Baghdad

I was listening to NPR some time ago, and they mentioned the existence of a blog written by 'Baghdad girl', a 14 years old girl from Baghdad. She writes about her cats, she posts a lot of nice pictures.. lifting a voice of hope stronger than the bombs that fall around her. Read also the comments to her pictures.

While I was looking for it, I also found this wonderful other blog from a woman from Baghdad. It's amazing. She writes about her daily life in Baghdad and her thoughts about politics in Iraq and in the world. I read some of her posts. She writes really well (she actually published part of her blog in a book called 'Is Baghdad burning'). Read 'The Ride'. What they have to deal with every day is amazing, and also, it's amazing that she finds time to look for a place where there is electricity and quiet long enough to write to the world about what happens over there.
To me, it's better than listening to the news. The news are often amazingly biased. This is the viewpoint of a person who really lives there.
She even has a few yummi Iraqi recipes. :)

L'importante e' variare

For some reasons, I've been receiving "Newsweek" in the mail box at my name for the past two months. Not sure how it happened, or how long it will continue, but so far, I kind of like it :). I like to read about the main news of the week, they always have reports that seem to be quite balanced. Moreover, they often have more "society/health" related things, which are interesting too. In their last number, they have a long article that I didn't completely read yet, about science and the media talking about food. They show how confusing it is for people to understand what's "good" or "bad", if they want to follow the suggestions that scientific studies find and media report. Basically, in the course of the past ten years, it's been said every possible opinion about every class of food: eat more carbs than fats, then the opposite, fish is good, but then, it's also full of mercury, eggs have too much colesterol, but at the same time, one egg per day is supposed to be good according to some other studies.. recently, on NPR I heard an expert discussing how soy products are bad for you - so, forget about proteins taken from something different than meat..
In summary: just a crazy mess. In my opinion.. everything is good if you eat a little bit of everything. Obviously, I have some favorite ingredients, but maybe it's more a cultural thing than anything else. At least one of these ingredients: olive oil, garlic, onions, tomatoes (and recently, yogurt) is basically always present in my dishes.
For the rest, I try to vary. Also, I try to make both me and Lucas happy.. he seems to need more meat and proteins than I do, so I make meat at least twice per week, and then we alternate that with fish, eggs, pasta, seitan, tofu, cous cous and so on.
So, I collected a few pictures from last week dinners.

Zuppa di tofu con contorno di insalata di erbe al vapore / Tofu soup with steamed creasy greens on a side
The recipe is quite simple (this was for a night were we weren't too hungry): bring some water to boil, dissolve a vegetable bouillon in it, add the tofu cut in cubes, some spinach, seasonings (olive oil, salt, pepper, curry if you want it more indian-like) to taste. Serve with some rice or cous cous. If you want it richer, add an egg or two in the soup and scramble with a spoon. It will give a nice thicker consistency to it and it will make it more chinese-style.
For the side dish: I bought these 'creasy greens' that I had no idea what they were. I looked for them on the web, and found out that they're very popular in the South, and apparently really easy to grow..and I agree, they're really good! I just steamed them and tossed them with some olive oil, salt and lemon juice. They tasted very nice, kind of like collard greens but less strong. :)

Pollo e patate al forno / Baked chicken and potatoes
This dish is really easy and Lucas likes it a lot - me too.. :) It also reminds me of an old Italian song that my dad used to song, so it makes me happy to remember about it. :) (The song is really silly.. spaghetti, pollo, patatine, una tazzina di caffe'.. a malapena riesco a mandar giu'.. :) ).
I think you can easily guess how to make it, but just a few details: I like to make the potatoes in a different pan than the chicken, so they don't get greasy, but I guess if you don't care you could, so they would taste more like chicken. I just toss them with olive oil, salt, garlic powder and oregano or rosmary. Also, if you put salt and rosemary or oregano on the chicken before putting it in the oven, it takes a nice taste. It does take a while to cook this dish, but you don't need to take too much care of it. Basically, you flip the chicken legs and you mix up the potatoes every 20 minutes - it usually takes 2-3 flips before the chicken is done.. for the potatoes, it depends on how big you cut the pieces.

Uova all'occhio di bue con fagioli e sedano/ Sunny-side-up eggs with beans and celery
Isn't this dish pretty? :) I like to make colorful dishes. :) It's also very easy... and it made me happy that I could make a good egg dish different from frittata (my typical way of using eggs, I'll talk about it another time). Eggs were always related in my mind to those evenings when we didn't have anything else in the fridge, and my mom made them with some ham that wasn't good enough anymore to eat by itself (not to criticize her, it was actually a good idea :) ). This dish, though, was quite good and merry - and as easy to make. :) Basically, I sauteed some onions and pieces of celery in olive oil, added canned tomatoes and canned mixed beans, spiced it with salt and pepper. After the sauce was thickened a bit, I broke the eggs in it and covered. The only difficulty of this dish is to get the timing right for the eggs. In fact, if you do, you'll get a wonderful crispy white and a tasty liquid yolk, that spills out as soon as you hit it with a piece of bread to eat it.. But if you overcook it, the yolk becomes solid, and if you undercook it, the white is slimy (better the first than the second one). To get it right, you need to help the white cook fast enough.. since the part that doesn't touch the pan and is on top of the red tends not to cook.. so you'd better pour some hot olive oil or sauce on top of it, so it gets cook by the heat of it. But other than that, the egg 'all'occhio di bue' (look for 'occhio' and 'bue' on wordreference.com to understand how we call the sunny-side-up egg!) is easy, quick and good! If you like, you can add some cheese on top of it before removing it from the pan (in the picture, you can see some melted cheddar cheese).
And if you don't use all the bean and celery sauce, you can use it the day after for a good pasta dish! Just dilute it with yogurt and spice it up with a little curry or curcuma or something similar.


Pesce al forno con barbabietole e kale/ Baked mackarel with beets and kale
Usually I make fish in a pan, but today I wanted to try to bake it. I just made a bed of greens, cut some beets and put the makarel on top of it, with some garlic, salt, olive oil, and white wine. You can see the picture of the preparation above (I didn't take a good picture of the cooked dish :( ). I cooked it for about 40 minutes at 350F, flipping the fish once. The result was good, I especially liked the taste and consistency of the fish better than when I cooked it in a pan. The greens were a bit too crispy, though, in particular those that were on top. Next time I'll try to cook it in a smaller pan, so that the greens are completely covered with the fish fillets and are not exposed to the direct heat of the oven. I served it with whole basmati rice.

It's springtime!

Da due settimane, e' esplosa la primavera. In due giorni di sole, un sacco di alberi si sono coperti di fiori bianchi. Ora che sono gia' passate due settimane, anche alcuni fiori rosa e gialli sono sbocciati, e qualcuno comincia gia' a cadere..
Ho fatto queste foto la settimana scorsa, quando siamo andati a fare una passeggiata a Umstead Park, che e' un'incredibile enorme foresta a circa 15 minuti dalla nostra casa.

Our apartment complex: isn't it pleasant to enter this place?

And this is just a tiny example of what you can see in Umstead Park, a wonderful huge forest about 15 min away from our house. You can walk surrounded by trees and following creeks for one day, if you want, in this park.
The day was beautiful, very clear, perfect temperature for walking around.

Una cena 'wrap'

A few days ago I decided that my next dinner would have been a 'wrap-dinner'.. The idea was that I would put a lot of different things on the table, some tortillas, and everyone would make his own wraps. Then, I thought that I could not only make the different fillings, but.. the tortillas themselves!
So, I looked online at various recipes. There are a lot. I ended up choosing the recipe from epicurious.com for the basic dough. Then, I decided I also wanted to make some spinach wraps, so I looked for a recipe of spinach tortillas.. and I found this one. Go look at it.. the idea of making bicolor spinach/beets tortillas obviously attracted me and I decided to try.

So, Saturday morning I dedicated about two hours making multicolored tortillas. The white ones are actually very easy, once you get confortable with it. You can easily do the doses by eye, in the end: just put some flour (I tried with both white and whole weat flour), and add some salted warm water to it until the dough has a nice workable consistency. In the original recipe, they add some shortening to the flour.. In the first batch, I added olive oil instead, and then I decided to just go without any fat, and they seemed to be quite good. With olive oil, they also had a nice taste, but a bit too 'aggressive'.
For the colored ones.. at first I tried to make the green dough, with spinach. These are not too difficult, but they require a bit more patience because you have to incorporate the flour to the spinach slowly, until the dough has the right consistency. I made some tortillas just with the spinach, and they were really good. So I tried to make the red ones. These were the most difficult ones, basically because I didn't have the right tool to puree the beets. So, the beets were just finely chopped, and the little pieces remaining in the dough were difficult to work with. They also made the dough a bit too moist, and more difficult to roll. I tried to cook some red tortillas, and they were good, but the beets were hard to taste. So I went for the bicolor-spiral ones, according to the recipe cited above. Obviously, the red dough being so annoying, I couldn't really get nice spirals as they show in the pictures of the website.. So, they were just bicolor. Not too bad, though, being this my first trial, I decided.

In the afternoon, I prepared the fillings. I made
- beef: cut into small pieces, sauteed in some olive oil, then cooked in some yogurt, red wine, honey, rosmary and sage, for a long time (about one hour). It was really really good.
- chicken: similar to the beef, but with white wine and no honey and rosmary and sage. Quite good too.
- seitan: sauteed with onions, cooked with corn and little pieces of sage.
- black beans (from a can): sauteed in olive oil with some onion, then slowly cooked for a long time in their own sauce and some maple syrup.
- green bell peppers: sauteed with onions in olive oil, then cooked with some nutmeg.

For appetizer, I prepared a salad with cabbage, olives, oranges, fresh mozzarella (ciliegini), carrots (cut in small round pieces), avocados, seasoned with olive oil and salt. Also, I prepared some mini-wraps: I took some of the bicolor tortillas, spread some mayonnaise on them, put some slices of Salame di Genova, slices of mozzarella, then I rolled it tightly, making like a 'cigar', and then I cut the rolls into small pieces, that I held together with some nice colored toothpicks. So, they were bite-size mini rolls.. They were finished quite soon. :)

I served all the tortillas and the fillings together, with also some steamed rice and some salsa (salsa=pezzettini di pomodoro, peperoncini piccanti e altre spezie, per gli Americani. :) E' usata appunto per tortillas/burritos, o per pucciarci dentro delle patatine di mais).

I think it was a lot of fun. I decided that in the future I want to have some more of these 'interactive' dinnners, where people have to put together the things by themselves. It's a little bit like making them cook, and maybe some of them will be interested and will try themselves with some variations once they're at home..

Unfortunately, the batteries of my camera decided to stop working right after I took the picture of the wine that we had for dinner.. so I don't have pictures of my wonderful mini-wraps, or of the stack of tortillas that I prepared, or of all the fillings on the table.. :(

Well, here is the wine at least :)
It was really good - a Portoguese wine brought by Filipe and Vlasta.

The day after, we had a few leftovers, so I have a picture here of an example of a possible wrap made with them.. but the wrap is one of the commercial ones that we had in the fridge.. no homemade tortillas were left. :) (also the beef was quickly finished, so you can't see it in this wrap). The commercial ones taste really bad, now that we tried the real ones. :)
Per i miei lettori Italiani: considerate la possibilita' di prepararvi questi wraps... sono molto buoni, e in Italia non ero mai riuscita a trovare le tortillas, per cui non avevo mai potuto fare tutti questi piatti buonissimi tipo fajitas.. non sono difficili, in realta', soprattutto se non ci si avventura in quelli con le barbabietole.. :)