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Today I cook!

yesterday, without parents at his feet and sisters who were preparing a flatbread, I indulged in the kitchen.

Here is an appetizer consisting of slices of toast in the oven spread with a sauce made with ricotta cheese, olive oil, flavored salt and red pepper.

As a first hand
spaghetti sauce with whole carrots :
really special and tasty!

is the preparation step:

-In a frying pan, sauté a clove of chopped onion until finementre dora.

-Add a carrot cut into small pieces.

-Sprinkle with a glass of milk (in the house there was only one semi-skimmed but, in my opinion, would be tastier with whole milk) and cook over low heat.

-Add salt, freshly ground pepper, nutmeg and a sprinkling of Parmesan cheese and continue to cook until the carrots are tender, adjust if necessary with milk as not to dry too.

-

Meanwhile, prepare spaghetti in well-salted water (keep a little spaghetti 'al dente, you're going to cook with the sauce).

-Once drained, add them to the pan with the sauce, to blow up a moment.

-Serve sprinkled with plenty of lemon peel grattiggiata and, if desired, Parmesan cheese.

. . .

Bon appetit!