Secondi di Carne

On the other hand, we denounce with righteous indignation and dislike men who are so beguiled and demoralized by the charms of pleasure of the moment, so blinded by desire, that they cannot foresee the pain and trouble that are bound to ensue; and equal blame belongs to those who fail in their duty through weakness of will, which is the same as saying through shrinking from toil and pain. These cases are perfectly simple and easy to distinguish. In a free hour, when our power of choice is untrammelled and when nothing prevents our being able to do what we like best, every pleasure is to...

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[vc_row center_bck_image="no"][vc_column][vc_column_text]  Ingredienti [/vc_column_text][/vc_column][/vc_row][vc_row center_bck_image="no" el_class="ingredienti"][vc_column width="1/2"][vc_column_text] - 1 FETTA DI COLARDA DI VITELLINA DA 120 G - 250 ML PASSATA DI POMODORO - 4-5 PINOLI - 4-5 CHICCHI DI UVA PASSA - 15 G PECORINO [/vc_column_text][/vc_column][vc_column width="1/2"][vc_column_text] - 1 SPICCHIO D’AGLIO - 1 CUCCHIAIO DI OLIO EVO - PREZZEMOLO Q.B. - SALE E PEPE Q.B. [/vc_column_text][/vc_column][/vc_row][vc_row center_bck_image="no" css=".vc_custom_1546854500842{padding-top: 30px !important;}"][vc_column][vc_column_text]  Preparazione [/vc_column_text][/vc_column][/vc_row][vc_row center_bck_image="no"][vc_column][vc_column_text] Private la fetta di carne dal grasso e dai nervi: disponetela su un piano di lavoro, quindi salatela e pepatela. Fate un trito finissimo di aglio e prezzemolo; insaporitelo con uva passa (ammollata in acqua tiepida), pinoli e uno spruzzo di pecorino grattugiato, poi distribuitelo sulla fetta di carne. Arrotolate la fetta con il ripieno e legatela con lo spago da...

di luigi

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