4 Year Olds Deodorant

Anatomy of the form 2 °

L to beauty of form, not sure those geometric shapes that were used to school in a distant past. Spheres, boxes, cones, pyramids and so on. Shapes made from solid wood, which had to withstand the changes of ownership of various generations. I remember the tips and corners, of those forms, all with a few edges and slit in the wood denoting the age of those objects analyzed with childlike curiosity. In some of them the ubiquitous worm had dug deep tunnels feeding himself a bit of culture, geometric (I wonder if he was aware).

L and cheeses are a microcosm inhabited by various beings that shape their world, just like we do with ours. Molds that feed and proliferate, depicting their world of nuances worthy of a modern painter. Yeasts which produce carbon dioxide, which can not escape causing bubbles and craters, making the lunar-like landscape to the territory. Mites, and as a miner at work can penetrate the hard crust and leaving creep galleries streaked dark red.

I n some cases, the forms are covered with aromatic substances (herbs, grapes, leaves, ashes, etc..), These substances share their native flavor with the cheese, just like an experienced bartender who mixes its getting new colored liquids flavors, which then the cheeses here to get drunk, blacks, spicy and unusual forms of dress clothes for us in our parties.

T a garlic cheese is always a surprise, I do not speak of the industrial cheeses that are too equal. I speak of artisan cheeses, even those that mature in the natural caves that take the flavor of the land and clean air. A miracle of food that should be discovered as a hidden treasure.

Spaghetti with cheese and walnuts

Ingredients

Preparazione

Formaggio erborinato Noci di stagione Spaghetti Latte Rosmarino Sale, pepe

Per questo piatto semplice in apparenza occorrono prodotti di qualità accertata. Ho usato una toma erborinata della Valle Elvo che ha un sapore pronunciato di noce fresca. La pasta di Gragnano, di produzione artigianale. Iniziate subito con la bollitura dell'acqua che non dovrà essere eccessivamente salata. Intanto che la pasta cuoce fate fondere il formaggio con un poco di latte le noci spezzettate e qualche cimetta di rosmarino fresco. Aggiungere alla salsa, se sarà necessario, un poco di acqua di cottura. Togliere la pasta molto al dente e finire la cottura in padella con la salsa. Una spolverata di pepe se vi piace e via a tavola.