"I've made" is correct.
"Always drunk" probably not. Always drunk means always intoxicated. I think you meant "Never sold, always drank", in which case you might want to say, never sold it, always drank it myself, but I often leave off words when I am typing.
Unless of course you meant you were always drunk
You see man, my English is terrible...
You were right!
__________________ Please correct my mistakes if I write something wrong... I have to learn English!!!
This looks awesome! Not too sure about the salmon, I would maybe substitute for a different protein if I was doing it. And I agree with the others, I could understand you- your english is good enough for me!
Pennette alla vodkaragno nero cuocetHi all guys.
The second receipe is dedicated to CraigC!
Pennette alla vodka
Smoked salmon 100 gr
Pennette 400 gr
Butter 30 gr
Shallot 1 (or a medium onion)
Pure Vodka 1/2 glass
Ciliegino tomatoes 100 gr
Tomato paste (concentrated) 1 spoon
Fresh cream 200gr
1 Chop the shallot, the cilieginos (each in 4 pieces) and the smoked salmon (little pieces)
2 Put butter in a large pan, medium heat: when butter is liquid, add the shallot and wait until it becomes a little bit grilled. I don't know how translate my idea. But this have to be the shallot color (also a little it more "dark"):
Do not totally grill the shallot, or its flavour will overcome the salmon one!
3 Medium high heat now: put the vodka into the pan ant wait until it will be totally evaporated. Try to buy a good pure Vodka, you'lll taste the difference...
4 Medium heat: put the cilieginos and the smoked salmon into the pan, adn let's cook it for
5 minutes, until salmon changes its color.
5 Now put concentrate and fresh cream into the pan, and let them cook for 2 minutes.
6 Turn off the flame, add chive.
The sauce is done, our mission is accomplished guys!
Now you have to add this sauce to 400gr of "pennette", strictly cooked "al dente".
This will be the result
PS: by the way, you should use a wook spoon to cook this receipe, to move ingredients in the pan, so that the same ingredient will have the same "piont of cooking" (I mean the same color... How can I explain this concept? Anyone understand my terrible language?)
PPS: I apologize for the pictures, they are not "home made", but I swear I'll post them ASAP!3 stars