Braces To Fix Underbite

Linguine with Lemon and Basil Chicken

Also in the idea of dishes effective, the new book Julie Andrieu - Julie cooking one at home - me offered a range of destinations with greedy Quick and easy recipes to make. Among the recipes Thai, Moroccan, Greek, Japanese, Turkish, English ... I chose to ask Italy for a pasta dish that is perhaps one of those I prefer. Much more than in any recipe, the quality of ingredients is paramount. The lemon and basil should be perfumed olive oil of excellent quality, well-ripened Parmesan, and pasta cooked al dente. With these ingredients, you go straight to paradise for pasta dishes, those who feel good vacation, the sun on the skin, the dolce vita on a terrace ... How nice to travel! For

Returning to the book, the recipes are those from Julie that she has rehabilitated from the many trips she made to Fork and backpack . An unavoidable issue to be enjoyed on France 5, to discover the cuisine of a country. Restaurant, street food, greasy spoon, market ... Julie taste and gives us his impressions. My favorite moments are when she was invited to cook or to participate in the preparation of a dish in the kitchen premises. It's always very interesting to see how others are doing and especially what they eat. There are funny moments, some very surprising and then others downright unimaginable.

worry, in the book, you will not find the recipe for the ram's head or fried insects. No, you will find tasty ideas, which our French palace like taste or test. There are also things that you've probably tasted but you remember how good it was. Besides the photographs accentuate this feeling. A nice book, gay, greedy, simple image of Julie. A book to be all hands to cook or beginner warned. Thank you to my little fairy had offered me for Christmas!

And if you're in Paris, Julie dedication his book tomorrow - Tuesday, January 11, 2011 - from 13:00 to 14:00 at the Drugstore Publicis (133, avenue des Champs-Elysees - 75008 Paris).

Linguine with Lemon and Basil Serves 2

250 g linguine

1 lemon 1 / 2 bunch basil parmesan
80 g + 20 g for the service
3 tablespoons olive oil + 2 nets for service
salt and freshly ground pepper sea salt

Preparation.

Wash and dry the lemons, remove the zest. Squeeze the juice. Wash and dry the basil leaves, chop them. Grate the parmesan. Book.

Cooking.

Immerse the linguine in boiling salted water and cook according to the indication on the package. Meanwhile, in a skillet, pour olive oil, zest, lemon juice and Parmesan. Heat over low heat, stirring constantly until the mixture is homogeneous. A little pepper.

finish and service.

Drain the pasta, keeping the equivalent of a ladle of cooking water. Pour the linguine to the skillet and mix. Add a little cooking water if the mixture is too dry. Stir in basil. Correct for salt and pepper if necessary. Divide pasta among plates. Sprinkle a few pinches of sea salt and parmesan and finish with a drizzle of olive oil. Serve immediately.