Can Bell's Palsy Come More Than Once

Tarte Tatin with Brie with Sweet and Sour Radicchio and Walnut

Last Sunday was a beautiful day.
a radiant sun shone and the temperature was acceptable. Early in the morning I am dedicated to the recent restoration I mentioned and my kitchen is finally complete. Even the bathroom, or nearly so, sooner or later I'll show you (this space is likely to become an interior design blog).
In the afternoon we visited some antique markets, where I bought some of the fabrics I need for the restyling of the living room. Sometimes I wonder whether it is appropriate to send an email to the editorial staff of Extreme Makeover Home Edition ... And then we brought
Myrtle Gardens, where he made the acquaintance of a poodle his part, the first dog who has finally deigned to play. I discovered that the poodles are classist.
Unfortunately, as I happen to many, with the waning of the last day of the weekend, especially if it was a good weekend, around 18:00 I took the usual ineffable melancholy ... A
maliconia that could only treat with a crunchy crust shell, filling to enclose a flowing, the crunchiness of the nuts and the bitterness of the radicchio, a companion piece to do with mine.

Ingredients:

• 1 head radicchio
• 200 grams of brie
• 2-3 handfuls of nuts
200 grams of flour 100 g butter
• 2 tablespoons balsamic cream
• 1 tablespoon honey
• salt pepper extra virgin olive oil

Procedure:

tatin from the bottom of the mold (or a pan), pour a little olive oil, balsamic vinegar and honey. Cut the radicchio into strips in this mixture and let it simmer until it is soft. Season with salt and pepper and mix in the walnuts. If you used the pan transfer it to the bottom of the pan, otherwise leave it in the mold. Cool. Add brie a cubotti.

Preparate la brisée lavorando burro, farina e un cucchiaino di sale, fino ad ottenere delle briciole, quindi compattate il tutto e stendetelo in maniera che copra il ripieno: adagiatelo su di esso, rimboccate i bordi e riponete in frigo.

Scaldate il forno a 180° e, solo quando sarà caldo, estraete la tortiera dal frigo e infornatela. Fate cuocere per circa 30 minuti, fino a doratura della brisée, quindi lasciate riposare 5 minuti e capovolgete la tarte tatin sul piatto di portata.