Japanese Straightening

I ♥ Philadelphia

Stamattina, girovagando in rete, ho trovato un articolo interessante sul sito Commeurope dal titolo " I PRODOTTI IMMORTALI"

" Basta andare un po’ indietro con la mente, ad esempio agli anni '80, per ricordare alcuni prodotti che, magari spinti dalle campagne pubblicitarie o dal passaparola, sembravano andare per la maggiore. Presenze comuni nelle nostre case, di uso quotidiano: prodotti di grandi organizzazioni internazionali o di casa nostra, che apparivano indispensabili per (quasi) ogni famiglia. Ebbene, alcuni di quei prodotti vivono ancora tra di noi, magari meno frequentemente nella maggior parte delle case, ma in maniera assidua per chi, magari per venti anni, non ha mai smesso di utilizzarli. Qualche esempio? Rete Quattro, the and chewing-gum Brooklyn. the the Thermomix, the the Philadelphia cheese. "

There, the article states:" markettaro Some described it as "plastic cheese", but was unable to explain their continuing success. Over the years it has adapted to European tastes, enriched variants enriched with various spices and ingredients, but it's probably the product the most successful original. We pride ourselves that we'd never even tasted the Kraft Philadelphia, maybe we miss something indescribable flavor. Or maybe it's on the first and Kaori fairy greedy today and of their ongoing switch on our television screens: the consumer products that sell best are those that it is normal to have at home. "

I consider Philadelphia a versatile ingredient, suitable for both sweet and savory recipes and today I propose a first tasty, mouth-watering ...

Gnocchi with rocket pesto & philadelphia ...

I Ingredients:

800 g of potato dumplings ready
150 g loaf
Philadelphia Classic 100 g 30 g pine nuts arugula

10 g Pecorino Romano

4 sun-dried tomatoes 4 tablespoons extra virgin olive oil 1 clove garlic small

chilli powder salt


Preparation:

1. Peel and wash the rocket, pat dry, set aside a few leaves for decoration and joined the remainder in a blender with the chopped Pecorino, the 2 / 3 of the pine nuts, garlic clove, peeled and private of any central bud and a pinch of salt.
2. United 50 g Classic in Philadelphia and 4 tablespoons of olive oil and blend the ingredients until a creamy sauce. Cut into rectangles and the Philadelphia Classical toasted pine nuts remained buried under the grill until they are golden. Drain and dry the dried tomatoes, cut into cubes and keep aside.
3. Cook the gnocchi in abundant salted boiling water until come to the surface, drain, toss with the cream of arugula, and divide it in dishes supplemented with diced sun dried tomatoes, toasted pine nuts, Philadelphia Classic and a few leaves of arugula. Serve at pleasure, with a pinch of chili powder.
try it;)