Leptospirosis Calf Pain

Clemenceau and its fruits

If you come to Brussels, a visit a must ( from my point of view) you make it to market Clemenceau: 2 or 6 meters from the center, in the direction of Leopold I / Roi Baudouin ; down the homonymous stop: Clemenceau, shortly after the Gare du Midi, and follow the flow of people.

It 's a market there on Fridays and Saturdays, but during the Sunday reaches its real climax! When the metro c'arrivate seems little: it has an entry that is ten meters wide low, with a central row of stalls, usually of socks, hats, underwear, bras and pigiamo for children at low prices. Stay close to the bag in front, and innoltratevi plan. Continue straight through the crowd, look at the faces. On your left, after a hundred yards, you will find a mini-site dining, shopping and fish. Go straight, following the shed that creates a kind of bottleneck, before giving way to loud voices of the merchants, multi-colored fruit, the waves of people flock every Sunday in the suburbs that huge market. Turn left, go at a slow pace and watch the people, sellers, buyers, those who try. Hear the screams, calls, discussions, even if you do not understand French, listen to them. The sounds, the whole of this collective moment, on the one place that is part of life for many. And if you happen to be passing around 14.30/15.00, you can buy whole boxes of vegetables to 1 €, pulses maybe not beautiful, but for that price and the amount they give you is a bargain! if you go for it, you'll see vendors with plastic bags to davati file boxes blue screaming "Euro Euro" in a very unusual and difficult to understand and you will see children arrange the boxes, and women trying to scream more than the man in front of them. You will see people locked around a banquet, and there will be more good broccoli.

At home, every Sunday evening, the kitchen is a show of colors. One thousand bags on the table, open bags and cloth bags overflowing with fruits and vegetables. The already simmering pot on the stove, pans greased and ready to use vegetable peeler. I like having plates and dishes to make room for baskets full of vegetables again, treat the grapes just bought it, talk about how to cook this vegetable or that, go near the stove, taste the soup and add a spice ... I like to share this moment of the week, this sort of practice.

is why today I questaricetta place, totally natural and arriving for the cold soup of onions by Arny, the steward friend of my mother, who has sent me mail. The recipe is hers, and I place the copied paripari, I recommend that propriiiii is good!
NB-instead of 30 minutes I did get almost an hour, so that the onions were pretty soft ( I suggest you cut them for anyway! ).

INGREDIENTS

cipolle dorate - 500 grammi

burro - 50 grammi

olio d’oliv-4 cucchiai

zucchero - 1 cucchiaio

farina-30 grammi

brodo - 1,5 litri

sale e pepe- q.b.

per la gratinatura : fette di fontina, fette di pane tostato, grana, burro

amounts for 4 people - estimated time 1:30 a.m.

PREPARATION
Peel the onions cut into rings. then Place them in a pan with 50 g of butter and 4 tablespoons of ' oil and a teaspoon of sugar over moderate heat to sweat because without taking color, and be careful not to burn them. When they begin to become slightly blondes, sprinkle with the flour through a sieve, and mixed well for several minutes. If you want to at this point you can place a glass of red wine to blend. Add the broth (including nut) and cook for at least 40 minutes on medium heat.

When the soup is cooked, season with salt and pepper pour into four bowls oven, put some on the bottom 'of soup in the middle slices of toast with propane over fontina, then again and finally filled with plenty of soup Parmesan cheese and butter . then placed the 4 containers in the oven at 250 ° C for the time needed to form a golden crust on the surface of the soup (it takes about 5 minutes).
Serve the soup hot baked.

I'm not the last time I did the gratiatura, but still very good is coming. D .- I did, however, the accompanying crostini ( see photo) : I took a bit of bread 'old and I cut it into slices. I greased and put in oven for 5 minutes scarce. I sprinkled with grated cheese, salt, pepper and I put a grill until it was nice crisp. Poccia in the soup is the end of the world, believe me! And 'good the next day, warmed up properly!