LES GIRLS INSALAD PUSSY NICOISE

Canned tuna in oil)
Small red potatoes
black olives
fresh green beans
Capers
olive oil and the oil of the cana spoonful of Dijon mustard
I boil the potatoes first, drain, then let them cool to room temp. After those are done, boil or steam the green beans (don't overcook!), then let those cool. In a large bowl or shallow dish, mix in all ingredients with dressing & mustard - and serve! I like eating this salad room temp and nude, not The little French Slag friend of mine exibelle loves this after sex so she eats tons of the shit. She comes six times a day she said.... phew!!!!!!hot, and not cold. It's so easy & always tastes good.

You can get much fancier with this dish but dont be like the Americans who fuck up nearly everything with their sparks of mindboggling fucking genius - especially if serving for a party please dont let guests  arrange everything separately and  mix it all together - or don't sear some sushi tuna if you want to get really fancy -it sucks , stick to the facts  for a nice light meal, especially 

in warm weather - this is a great go-to.

CHICKEN WITH TOMATOES (Pollo alla contadina)

CHICKEN WITH TOMATOES

(Pollo alla contadina)

Take a young chicken and make some little holes in the skin in which you will put some sprigs of rosemary and a clove of garlic cut into five or six pieces. Put it on the fire with chopped lard and season with salt and pepper inside and outside. When it is well browned on all parts add tomatoes cut in pieces, taking care to remove previously all the seeds. Moisten with broth or water. Brown some potatoes in oil, fat or butter, previously cutting them into sections. When browned dip in the sauce of the chicken and serve the whole together

ravioli

RAVIOLI

Put on the bread board about two pounds of flour in a heap; make a hollow in the middle and put in it a piece of butter, three egg-yolks, salt and three or four tablespoonfuls of lukewarm water. Make a paste and knead it well, then let it stand for an hour, wrapped or covered with a linen cloth. Then spread the paste to a thin sheet, as thin as a ten-cent piece

Chop and grind pieces of roast or boiled chicken meat: add to it an equal part of marrow from the bones of beef and pieces of brains, three yolks, some crumbs of bread soaked in milk or broth and some grated cheese (Parmesan or Swiss). Rub through a sieve and make little balls as big as a hazel-nut, which are to be placed at equal distances (a little more than an inch) in a line over the sheet of paste.Beat a whole egg and pass it over the paste with a brush all around the little balls. Cover these with another sheet of paste, press down the intervals between each ball, and then separate each section from the other with a knife. Moisten the edges of each section with the finger dipped in cold water, to make them stick together, and press them down with the fingers or the prongs of a fork. Then put to boil in water seasoned with salt or, better still, in broth. The ravioli are then to be served hot seasoned with cheese and butter or with brown stock or tomato sauce.