Isaac asimov biography cortador
- (Isaac Asimov, Foundation 4 - Foun- dation and Empire, 1952) (23b) concept, the Portuguese subcorpus offers cortador de legumes (vegetable.
- In 2019, again ranked in the Top 50 Gastronomy Blogs and sites for Gastronomists & Gastronomes in 2019 by Feedspot.
- El cuento del cortador de bambu (Taketori Monogatari) Yo, Asimov (I, Asimov: A Memoir) Yo, robot (I, Robot) Asimov, Isaac & White, Frank.
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Altra ricetta dei ricordi ; mangiavo queste polpette anni fa a Roma in una trattoria specializzata in carne nel quartiere Prati.
Ottime fritte ma anche soltanto passate nel pangrattato e infornate nel forno già caldo ( l’interno è composto dagli avanzi di carne del bollito e dunque non ha bisogno di lunghe cotture).
Ingredienti:Ecco la ricetta seguendo la mia memoria:
350 gr di carne di manzo del bollito
30 gr di parmigiano grattugiato
1 uovo intero e 1 tuorlo sbattuti
noce moscata, sale , pepe
40 gr di uvetta di Corinto ( è ottima perchè lascia quel contrasto dolce ma non prevale sul resto, io la uso moltissimo col salato)
30 gr di pinoli tostati ( attenzione a non bruciarli)
la mollica di 2 panini messa ad ammorbidire nel latte e poi strizzata
per friggere:
2 uova, pane grattugiato e olio di semi di arachidi
Procedimento:
Io ho passato il bollito nel passa carne a buchi larghi, ma se non lo avete è persino meglio, ai fini della consistenza finale vi consiglio di tagliere al coltello o con la mezzaluna la carne, per lasciargli una certa consistenza
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From A Visual Encyclopedia of Spanish Gastronomy: Food, Chefs, Restaurants and Wine
(A Work in Progress by Gerry Dawes. Text & Photographs©2010.)
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Rusos de Álfaro (see link; in Spanish)
First served to me at El Crucero restaurant, Corella (Navarra), rusos de Álfaro (literally, Russians from Álfaro) is an exquisite dessert that originated at Pastelería Malumbres in the late 19th Century in Álfaro, the main town of the La Rioja Baja winemaking district.
Rusos de Álfaro, made with meringue, butter and sugar, sometimes flavored with almond or coffee cream, are world-class, ethereal, melt-in-your-mouth pastries that are delightful way to end a meal in southern Rioja or La Ribera de Navarra. A dozen of these "rusos" weigh only 200 grams or about 7 ounces.
Marcos Malumbres of the founding family of Pastelería Malumbres showed Martín Orlando, the current owner since 1998 of what is now known as Confitería Marcos, how to make rusos de Álfaro and other desserts.
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Esquire - España Julio 2019 (Digital)
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