SPESIAL TASTES

SANTORINI OIA darasole Beethoven galleys Tel: 6974093507 SOYSOYRO-COSE COSI-SUNSET RECIPES IN POEMS OF VIRGIN AND OTHER INTERESTS! Thursday, April 29, 2010 CARBONARA the convergent and orange zest Ingredients (4 people): 1 package spaghetti 6 egg yolks (preferably organic), as fresh as possible 250 gr. Mani converge into thin strips dried cheese, grated, for serving freshly ground pepper zest of 1 orange akeroto, biological Procedure: Cook over medium heat a nonstick skillet without fat burn and just add the chopped converging. Fry for 5-7 minutes, until golden and crisp. Remove from the pan and leave to drain on absorbent paper towels. Meanwhile, boil pasta in salted water 5 liters, according to the instructions printed on the packaging. Strain, keeping aside 1 cup of water and keep it warm. Beat yolks in a large bowl (to fit the cooked pasta). Put in bowl with egg yolks 5-6 tbsp. soup hot pasta water and stir vigorously kept (this is to heat the mixture of eggs and egg yolks are not solidified when, then add the hot pasta). Pour into the bowl of yolks warm, well-drained pasta and mix thoroughly for about 2-3 minutes with a fork. In this way it will cook the yolks from the heat of the spaghetti (to be safe for consumption) without clot. If we are starting to solidify in some places, even add 1-2 tsp. soup hot water. The carbonara sauce is ready when it is thick but not solidified. Add to converge, add plenty of freshly ground pepper and spoon into dishes. Take the zest of orange to the last-mentioned time, we put on plates, sprinkle with grated cheese (with care, is it too "spicy") and serve immediately.