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FUERTEVENTURA

For two passionate travelers like us there is nothing more beautiful than to explore new places and why not of local restaurants!

Are you Canary Islands Fuerteventura and more precisely then do not miss the restaurant that is located in the south of the lighthouse, there is no need to deny that to get a few miles on the only road that meets not afaltata but it is quite popular . After a little waterways wealthy but a view that the only rewards you can stop restaurant in the village of fishermen and surfers come across. Speaking of personal experience I recommend the paella that is fantastic, the mussels are well furnished with ocean and seafood, the taste is superb as it is cooked with fish caught at the moment, the service is not the finest but it certainly the price is affordable to about 20 € for a portion that is good for two people. What's really wonderful is the spectacular view of a meeting of almost astonishing fauna and flora. You see a sandy yard with lots of gulls that are released into the air and play with the updrafts and the ocean in the background.

... meanwhile I let you taste with your eyes!

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PANNA COTTA raspberry sauce

ingredients:
- milk 1 dl.
- cream 1 / 2 lt
- isinglass 16 gr.
- 200g icing sugar.
- maraschino liqueur 1 tablespoon
- vanilla raspberry sauce to taste
:
- Raspberry 300 gr.
- powdered sugar 50 gr.
-
1 tablespoon lemon juice - 1 tablespoon raspberry brandy
proceedings:
put hot milk in a bowl and add the gelatin sheets already softened and melt them. In a saucepan placed over the fire whip the cream, sugar and vanilla and bring to ebbolizione. Remove the pan from the heat, mix the milk with gelatin and add to the coposto maraschino. After achieving a homogeneous mixture poured into the appropriate molds, let cool and refrigerate until time to serve them.

raspberry sauce:

boil for about 5 minutes the raspberries with the lemon, sugar and brandy raspberries. Whisk the mixture and pass through a sieve. Now that the sauce is ready add it to the panna cotta hot or cold depending on your tastes.

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a thought that is not consumed

The atmosphere is one of my favorite old and healthy snack in America. The eateries in the old days, and Chock Full O'Nuts Scharifft are absolutely things that I feel more nostalgia in the world. The carefree forties and fifties when I could go in a Chock to me with my usual sandwich bread with dates and cheese with walnuts without even a concern. No matter what changes or how long it takes to change, the only thing we need is food, really good to be able to follow the changes. Progress is always very important and exciting, except for food. When you get an orange, you would not want to hear you say: "An orange?" No, we do not have anything orange ...

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POTATO CRUST CRUST

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turbot turbot





4 servings:
- 800 g turbot
cr - 4 medium sized potatoes
- 1 sprig of rosemary
- 1 clove of garlic
- salt
big - extra virgin olive
proceedings:

turbot fillet, skin and divide the fillets into 4 portions, more or less equal. Take potatoes, wash, peel, cut in julienne strips, preferably not too finely, and soak nel'acqua. Meanwhile turn the oven and bring to a temperature of 200 °. Prepare the baking tray with special paper and grease it lightly, lay the fillets over and sprinkle with julienned potatoes and a bit 'of rosemary, depending on your tastes, add a crushed clove of garlic then put the extra virgin olive oil and a pinch of salt. Bake for about 15 to 20 minutes depending also Patete layer that covers the diamond. Serve the tenderloin being careful not to break it off while the parchment paper, and finally garnish with raw oil.

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ROLLS APPETIZER COLD

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RADICCHIO


... on the work surface. The appetizers are ready. A slice of orange lying on a bed of lettuce garnished with shrimp from the sauce. A simple appetizer that pleases everyone, especially children who were missing that evening.
... Come on, come on, stretch out the fast food!
I put the salad and orange.
shrimp here!
a cascade of salsa, a tomato for garnish with parsley and go ...
here is ready!
exit with the first course ....
There is always a hint of emotion, mixed with concern when you go to bring the dishes to the table, but it passes quickly when you see the diners who eat with taste and they look pleased, that's the real satisfaction.

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The adventure begins. ..

This seemed the night just to start our blog, that idea ... I do not know which way to cut and how to maximize this space, but I'll learn!