We are well ready for Christmas?
To all those who have great imagination, but little manual… this appointment could be very interesting!
The Old Tea Room Babington’s, today, organizes a lesson of “Decorations and ideas for desserts, the most festive of the year“.
Right at the Spanish Steps, in an atmosphere that surrounds you in the scent of tea and butter, I think will be a unique sensory experience!
From 19.00 to 22.00, in the beautiful rooms, a maximum of 12 people, will assist to the decoration cakes lesson.
Cake Decorating on 5 december 2011
BABINGTON’S ENGLISH TEA ROOMS
Piazza di Spagna 23, Roma
Booking at: chiara@babington’s.net
The Luxury is for the few?
The luxury is knowledge!
The luxury is to appreciate something special, unique, as the taste of certain dishes…
Here we are…
4 sea bass fillets, cut into strips
300 g arugula
some fresh mint leaves
extra virgin olive oil
Cook the pasta al dente!
Suggestions for the type of pasta: Farfalle, Mezze maniche, Orecchiette.
Sauté in a pan with olive oil, the chopped onion and some mint leaves for a few minutes.
Add the strips of sea bass, salt and pepper, cook for a few minutes, with the lid, low heat.
Blanch the arugula quickly in boiling water.
Drain and place the arugula into the pan of the sea bass, stir and season it all quickly, add fresh pepper.
Put the drained pasta into the pan with the sauce, mix gently.
Grate a bit of ginger root on top and serve in hot plates, immediately!
5 stars *-*!
……see you! 🙂
Do you have friends at home? Nothing better than some fish, tasty and easy to do …gourmet!
For 4 people: 4 fresh Seabass fillets, dry bread, garlic, dried tomatoes, cappers, 1 egg, salt and pepper.
Crush the dry bread, cappers, tomatoes and garlic in a food processor.
Pass the fillets of Seabass into the beaten egg and then, in the bread crumbs.
Put the fillets on baking paper and cook them in oven for just 10 minutes at 280°C.