two years were very rich when I wanted to be a representative of parents and then the President of the Management Committee of the nest, because I wanted my son belonged to a context, that he was born, since we do not have roots in Turin, I decided to build a network of relationships.
And we were lucky, very much. Beginning with the staff all the boyfriends and parents of buddies.
I'm not ashamed to write that I cried, and much, when I had to remove her things from the cabinet.
This relish typical Monferrato I prepared for the barbecue I mentioned here with, of course, the families with whom we have linked more. Oh, and the ultimate gift that the nest has done to my child: otitis! grrrrr ... and while filled with cortisone and antibiotics, I salute you because we share the sea and there will be no possibility of connection. Happy holidays!
Ingredients:
250 g robiola (type Osella)
125 g ricotta
a celery
8 basil leaves, parsley
two cloves of garlic that you have taken away the soul, or rather
fresh garlic 1 / 2 squeezed lemon
oil, salt and pepper in a blender
Chop celery, basil, parsley and garlic. Add the lemon juice (I this time I added the grated rind), add robiola and ricotta and season to taste with olive oil, salt and pepper.
Source: from an attachment of a women's weekly a few years ago (unfortunately I can not be more precise)
Notes and Tips:
- Serve with crackers, crostini and taralli and raw.
- It will seem strange but the children have eaten. Of course, I omitted the pepper.
- It keeps well in the fridge three days. Be aware, however, that most rests more penetrating garlic flavor will be strong.
