Brii finally restarted his blog after a long absence due to a moment of preference alternatives, such as making the hair against the grain and the Mount Baldo, leading German and Swedish zompettare between the cows up and down paths with the excuse of being able to learn from different perspectives of the different views of Italy's most beautiful lake which is so convinced, and rightly so, to say the truth, that they expect to return as soon as possible to find other paths with however, the promise that she will guide them. Knowing her live I know that in reality they are not to decide to return, because their minds are stuffed with gossip Briiose ^____^ much to be so stunned by back strongly to lazy to reach peaks and refuges in the same way that having a ride in a downtown shopping ........ still joking aside, if you are around the lake Garda and you are fond of mountain trails with breathtaking views, now you know whom to contact.
I am a bit 'out of the sow, in fact, that I wanted notice and Brii gave birth to the Italian version of Weekend Blogging Herbal ,
so if you can go a bit of interest 'to read what it is. I will participate with this recipe.
The red beets, also known as beetroot though two different species, are commonly exchanged between them (I do not know why). The information that there are only a step of my simple observations, and possible upgrade if you had something to add.
turnips are rounded and may be white, black, purple, and of varying sizes, while the red beets are just red and roughly mid-sized or slightly more.
From taste "sweeter" than turnips instead have a stronger flavor and is close to the horseradish. Turnips I've tasted the violets and I am liked, other varieties do not yet have stories to tell.
beet instead I made several versions and I have liked them all but I could put in order of rating in this way -
1 salad with red beets in foil - 10
2 flowers and colors in the pot - 10
3 ROSTE beetroot - 9
4 creamy risotto with red and white - 9
5 tortino di rapa rossa - 7 l'unico appunto che farei non รจ sul
flavor but that the pie
remains very moist and perhaps
should add 1 or 2
eggs to make more consistent.
Today I present you the version pickled and flavored with rosemary. An 'alternative to the traditional pickles which is well matched with cold meats or cheese with the advantage that we can present a colored variant and homemade.
Ingredients for roasted beets flavored three beetroot (medium), 2 sprigs of rosemary, two red and white onions, 2 tablespoons of oil, aluminum foil.
Ingredients for the pickle : a tropical red onion, 1 teaspoon salt, 100 ml. red wine vinegar, 60 gr. sugar, 120 ml. water, an empty jar and sterilized 250-gr.
Preparation: Put the unpeeled beets once, in a foil with rosemary, two onions and oil, quit in foil and bake at 200 degrees for 30 minutes.
Remove from oven and let cool, cut beets into thick slices 1 / 2 cm. or not, put them in jars of 250 gr. alternating with thin slices of red onion and continue until all the ingredients, if any remain are so good already roasted and you can have a snack ^____^
Boil all the ingredients for the pickle and pour the hot liquid on beet close and let stand 3 to 6 days before serving. Currently you decide whether natural or drizzle with a little olive oil and a finely chopped rosemary or simply merge them into pieces to some salad.
