The secret of the favorite rice of Miriam Leone-Dal profile Instagram mirimeo
Miriam Leone is surely one of the most beautiful Italian actresses. She is admired by many, with more than 1 million and 600 thousand followers on her Instagram, she is the best amate of the Belpaese. She, Miss Italy 2008, at the age of 23, began to impress all the attention of the great public on horseback in 2010, but she was able to explode with some interpretations that she has not consecrated as a star of our cinema. She is 176 centimeters tall, she has an enviable silhouette, eppure she is un’ottima cuoca and she loves mangiare.
his last post in lingerie anni ’50the set of the next film that will see the protagonist (still don’t know the name) has done Impressed and your fan. Addio ai lunghi capelli rossi mossi, for a retro taglio, with both frangetta, and color nero corvino. Uno scatto davvero straordinario, with a white intimate, flesh-colored autoreggenti, with bustier di pizzo to value a unforgettable figure. A new film on arrival, with setting 1956eat da Miriam’s postche ha già scatenato la curiosità dei suoi follower.
The ungherese revolution? The shipwreck of the Andrea Doria? A film your Anna Magnani own Oscar award in quell’anno for “La rosa tatuata”? La rievocazione del disastro di Marcinelle? Tutto potrebbe essere, ma Miriam Leone has not given any indications E potrebbe anche non trattarsi di un film storico.
Chi is Miriam Leone
Sicilian, born on April 14, 1985 in Cataniamarried from 2021 with the musician Paolo Carrillolover of the sea, who has left, for lavoro, his residence in Milaneither. Protagonist in questi giorni sugli schermi di Sky with il Diabolik sequelthe actress has posted on her Instagram a photo that retraces her in response to the mother of Syracuse.
Own dalla sua Sicily a delle sue più grandi passioni arrives, oververo the kitchen. Eh sì, perché Miriam Leone adores cooking and mangiare and she does not want to hide it. A perfect body? Surely yes, ma non a scapito dell’alimentazione mediterranea typical of his land.
How to prepare the melanzane alla parmigiana alla catanese
Parmigiana di melanzane. This is her favorite piatto. ready there catanese. Let’s see now which is the rice that the Lion loves to prepare and, soprattutto, mangiare. Tutto part dalle melanzane, tagliate to thick thickness circa mezzo centimeter. quindi facciamole spurgare un’ora con l’aiuto del comes out thick. In the frattempo, we prepare the pomodoro sauce. Soffritto di cipolla with extra virgin olive oil, fresh pomodorini, basil and water. We eat for about 40 minutes.
Dopodiché, friggiamo le melanzane, facendole poi raffreddare su dei fogli di carta assorbente. In the frattempo, affettiamo mozzarella and mortadella per poi cominciare a creare gli strati. La prima diversità rispetto alla parmigiana classica è proprio l’Aggiunta di questo salumethat can also be replaced by prosciutto cotto.
Once around we quickly absorbed all the ingredients, we lit a teglia, we made one base of sauce, quindi, in succession, melanzane, mix of mozzarella and mortadella and chiusura with parmigiano. Ripetamo, creating at least altri due strati. Il touch finaleone of the secreti della ricetta alla catanese, they will give it uova. Light the tre, break the mole, beat it with force and mole it will be around the parmigiana, starting from the centerin such a way that it will be possible to distribute its tutta in a uniform manner on the surface.
To conclude, let’s face it per 30 minutes in oven at 180 degrees. At the end we will add a tasty and rich davvero piatto, which can be consumed as much broth as it is warm. We have seen how I will prepare the melanzane alla parmigiana in the version alla catanese. Il favorite piatto by Miriam Leone, which the actress also prepares in her home in Milan. One sfizio who loves togliersi and he will not intact his perfect line.
