Il mondo corre veloce. La vita di tutti i giorni è frenetica, almost obsessive in the pursuit of perfection in the set and the lack of attention being.
dream seems almost a crime, because everything (and everyone) you remember that you must do this or that, you need to reach the goal.
This objective is often not yours, but to someone else.
Then, at lunch, away sandwich (or whatever it happens) to be punctual at the meeting of 14.00 (but why the 14 and not 15? The others are not going to eat?).
And maybe, as the fate (in the guise of Head - reviews - top) is mocking, there is also the meeting of the score of 17:30 or 19:30 (and not know that back home you must go through who knows how many km to bypass the queue like everyone else or you will have to change three means of transport).
So, of course, that evening, the dinner (if you have always wanted to prepare it and eat it) does not take place before 21 or 22, just in time to close the day, crashing on the pillow.
short, no time!
Yes because everything is a matter of time.
But listen .. at least once a day (even just one day a week), love each other a bit '.
No need to waste hours at the stove to be able to cuddle at the table, so do not even need to fast or to use the torcibudella of junk food.
Just a little organization.
How? Let me explain in the following recipe, a recipe that takes about 15-20 minutes, a few ingredients, the taste.
Strangozzi pistachio pesto and prawn
Ingredients
6 prawns (also frozen)
6 cherry tomatoes 200 g pistachio pesto (if you want to do this, simply pistachios, extra virgin olive oil nocellara Belice , a pinch of salt. Prepare it when you have time and desire, because it keeps well) 2 cloves of garlic
strangozzi 250 g (but are fine spaghetti, vermicelli, linguine, guitars)
half chili
2 tablespoons extra virgin olive oil flavor minimally invasive
Preparation
Turn on the stove and put on the large pot with enough water.
While waiting for the water starts to boil, if the prawns are not fresh, but frozen, being 3 minutes in microwave defrost mode (not horrified, remember that in a hurry! But if you can schedule it on time, respect the chain cold).
Remove the head and shell from the shrimp, and diced preserved throughout the pulp, removing, with a toothpick, the black wire (not lagnatevi: only 6 shrimp!)
Take a medium-large skillet, pour oil and brown the garlic. Delete
just takes color and add half a red pepper and shrimp heads and shells. Far
coloring the shells as if there were shrimp in and crush their heads.
With the help of pliers, remove all remaining shrimp, reduce heat to low and put the pieces of shrimp.
Add the pistachio pesto, a ladle of pasta water (since you have already put to cook) and, finally, tomatoes, chopped (if you really fast, goes well in 4). Drain
with pliers, the pasta al dente, retaining a little 'cooking liquid, add to sauce to make it more creamy.
Mix and serve.
Fifteen, twenty minutes, no more for a dish invigorating, a restaurant, simply using a few shortcut survival school.
Note. Strangozzi are also known as strozzapreti. It 's a typical size of Umbria and owes its name to the shoe laces, with which the anti-clerical strangled priests .
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