Detecting Kidney Stones In Women

WHB # 261 Bortolotti Pumpkin Risotto with fennel and bacon

Herbal Weekend Blogging

ovvero

raccolta di ricette con settimanale

Erbe , thrills, Frutta e verdure.

Con questa ricetta partecipo the wonderful initiative to organize Bri of the Italian version WHB, WHB was founded by Kalyn of Kalyn's Kitchen while the current organization and Haali of Cook (almost) anything at least ounce


L ' now is the vegetable PUMPKIN I love cooking very much.

"The word pumpkin comes from" cocutia "(head), then transformed into" Cocuzza "," cozuccae "and, finally, pumpkin . It is native to Central America's oldest and seeds, found in Mexico date back to 7000-6000 BC In North America, the pumpkin was a food "Base" of the diet of the Indians and early settlers because they learned to cultivate it. Along with potatoes and tomatoes, was one of the first vegetables exported after the discovery of America.
The pumpkin belongs to the family of Cucurbitaceae, very rich in variety, both in terms of the form, which for the color. The species best known are the Cucurbita maxima (pumpkin cake) and Cucurbita moschata (Peponi pumpkin pie or pumpkin), not to be confused with the Cucurbita pepo , species which belong to the common zucchini. In Cucurbita maxima the "fruit" is considered the pumpkin for excellence, has a voluminous shape and flattened on top, characterized by a thick green skin furrowed with longitudinal striations. It is usually large (can weigh up to 80 kg), while the Cucurbita maxima has a yellow-orange flesh mealy and sweet. Cucurbita moschata the other hand, has an elongated, cylindrical, a little 'bloated' end, is green / orange, medium in size and has a sweet and tender flesh. In Italy, most varieties of pumpkins grown are the Marina di Chioggia, widespread in the North and the Long of Naples. " by Bennessere.com

Pumpkin fights free radicals and, thanks to the presence of fibers, help in regulation of intestinal functions , a good remedy to soothe the pain of skin inflammation is the pulp, crushed and pulped, and the well-washed skin can be applied on the wound surface of burns.

Bortolotti pumpkin and bacon

Tredozio A town in the Romagna Faenza above are called during the Valle del Tramazzo Bortolotti.
The Borthwick is a watercress cooked on a plate or frame, rectangular shape.
am a traditional rustic dish, a snack, a drink or lunch standing
After the version with the potato the Bartolaccio (bartlàz) I also wanted to try and make known to readers of my blog this recipe with pumpkin and bacon.


variant are fried ; Gussoni, they also a very ancient dish. The filling can 'be the same as watercress / Bortolotto / Bartolaccio / bartlàz but also the bitter herbs and cheese



Serves 4 150 grams baked pumpkin
1 shallot (or onion)
50 grams
bacon 1 clove garlic 2 tablespoons olive oil


- put the cooked pumpkin and puree in blender or immerssione robots, or passed through a sieve into a pan where information you have fried in olive oil the chopped shallots or onion chopped, a clove of garlic (I have added a whole and in the end I threw it) and the bacon cubes
- Cook a couple of minutes


note: I do not have it added onion, shallot it
note: instead of the bacon can add Parmesan cheese and nutmeg


for flatbread dough

150 grams flour 00 grams lard

30 100 cc water about

a pinch of salt 1 packet active dry yeast for bread *

"There are so many variations to make the flatbread and each zone has its own: that of Cesena is pastry is thinner than that of Rimini, while the Ravenna is thicker. Some people put the yeast, as dry as those in Forlì. The traditional base is the poorest who do not including yeast. An essential component is the lard instead: without it there as piadina loses elasticity and smoothness, becoming in essence a biscuit "
by: Italian cuisine

Prepare the dough like a flatbread:

- put in a bowl the flour and salt
- add the lard and knead
- Dissolve the yeast in water and add 1-2 tablespoons of the dough
- pour the rest of flush water (to taste) and mix
- you have to get a smooth ball that it does not stick to hands or the work plan, but remains elastic
- ìimpasto Divide into balls of measurement of tennis balls (With this amount are 4) and with a rolling pin to flatten each ball to a record high 2 mm otterene

* so is the original recipe (the site Italian cuisine), I have added only 1 / 2 tablespoon


Fill the disk in the middle of the pumpkin and pasta with bacon, close with the other half, crushed and cutting edges, giving a rectangular shape.

Cook on a hot plate.

in romana pentru 4 persoane

ingredient: 150 gr

Mieze de dovleac Coptic cuptor
1 HASM (Allium ascalonicum) numită și șalotă,eșalot sau ceapă franțuzească *
50 gr sunculita (bacon, piept ardelenesc)
1 catel de usturoi
2 linguri ulei de masline

* o puteti inlocui cu o ceapa mica


ingrdiente pentru aluat / piadina


150 gr faina OO
30 gr untura
100 ml apa ( circa)
un praf de sare
1 plic de drojdie uscata pentru piine

Exista multe variante pentru a prepara piadina si fiecare zona are reteta ei: la Cesena ,  Rimini  sau Ravenna poate fi mai subtire sau mai groasa . Unii adauga drojdie de bere proaspata sau uscata asa cum se face in zona Forli. Retetea de baza, cea traditionala But that is poor and not cintine yeast. An ingredient without which can not be achieved but piadina is fat, without which it loses elasticity and tenderness and becomes a piece of dough uscacios - after cucinaitaliana site

piadina Prepare dough:

- put flour in a bowl with salt
- add the lard and kneaded
- diluted yeast in a little water (1-2 tablespoons) and add dough
- slowly pour in oil in a rope as the water remaining mayonnaise always kneaded so much water how much is needed, you get a smooth dough that does not stick and neither hands nor table, elastic
- dough in bucati mici cit mingiile de tenis si apoi intinditi sub forma de disc cu o grosime de cca 2 mm fiecare mingie de aluat


Umpleti fiecare disc pe jumatate cu umplutura de dovleac si sunculita si indoiti ceallata parte de aluat peste , inchideti apasind cu degetele pe margini si taiati dind o forma dreptunghiulara pe cit posibil ( asa este tipic in aceasta zona )

Coaceti pe plita sau pe o tigaie groasa de caramida sau de fonta, fier foarte bine incalzita .



english

150 g oven-baked pumpkin
1 shallots (Allium ascalonicum), also called shallot, shallots or onion French *
50 g bacon
1 clove garlic
2 tablespoons olive oil

* You can substitute a small onion


ingrediente dough / piadina


150 gr flour OO
30 grams lard for pastries
100 ml water
salt
1 envelope dry yeast for bread ( I used only half spoon)

- Put in a bowl the flour with salt
- Add the lard and kneaded
- Add yeast and some water (1-2 tablespoons) and knead
- Add enough water ( the rest of the water) for the dough to hold together, but not too much.
- Divide the dough into 4 small pieces. Flat it with the "mattarello" (well floured) reaching a very thin layer (2 mm), with a round shape.



Stuff each half disc with pumpkin and bacon, pressing with your fingers close around the edges and cut it giving a rectangular form, as much as possible (is typical in this area)




Leggi anche /Citeste si /Read also : Bartolaccio / bartlàz

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- cu fenicul Risotto - Risotto with Fennel



per 2 persone


100-120 g di riso
1-2 finocchi (solo i cuori)
1 cuccchiaino cipolla tritata
100 g salsiccia di maiale
50 g burro
olio extravergine di oliva q.b.
Parmigiano Reggiano grattugiato q.b.
brodo di carne o vegetale q.b.


Mettete in una pentola per risotto metà a filo di olio e burro con Cipolla e fatela the appassire.
Aggiungete the salsiccia sbriciolata to forchetta e poi con il finocchio the listarele. Versed
Riso e il come il per a risotto Classical brodo. One Manteca
volta pronto il al dente risotto con il burro e il formaggio.




in Romanian

per 2 persone



1-2 100-120 g rice fennel (just the central core, and leaves no external) Lingra
1 chopped onion 100g
fresh pork sausage (only raw meat) 50 g butter

olive oil grated parmesan

meat or vegetable spa


Special Place in a saucepan risotto for half of the butter and some olive oil and steamed until onion becomes transparent and soft. * Add the sausage meat
that crushed the back of a fork or wooden spoon and then cut the fennel strips.
Add rice and stir until rice becomes slightly transparent and then add the hot broth, slowly as it is for any risotto (classic recipe).
When rice is cooked "al dente" Take the pan from the heat and add remaining butter and cheese / grated cheese. Aestecati and allow to rest a few minutes then serve.

english



1-2 100-120 g rice 1 teaspoon fennel

Chopped onion 100 g pork sausage
50 g butter
extra virgin olive oil
grated Parmigiano Reggiano cheese
vegetable or meat broth

Braise the onion in oil and a little butter ( half ).
Add the sausage crumbled with the fork and then add the fennel chopped. Allow the fennel to flavour, then pour in the rice and the stock/broth. Simmer until cooked, stirring.
Turn off the heat when the rice is still “al dente” and mix in butter and grated cheese to make it creamy.

What Men Wear A Tanga Brief?

Baked potatoes with poppy seeds - Crispy baked potatoes with crunchy poppyseeds-Cartofi Coptic cu seminte de mac

ingredienti :

patate
farina di ceci
semi di papavero
sale, olio

- Tagliate le patate già sbucciate in nice and simple or large pieces according to your taste
- If you only want to cut the potatoes into halves or cubes or 4 large the need sbolentare from 2 to 5-6 minutes depending on the size of the pieces of potato. They should not be read just a little 'soft. If you want to cut the potatoes into pieces as mine are nice and simple without being ready sbolentate.
- Season the potatoes with no dry with a little oil and then in the chickpea flour amalgmata with poppy seeds (I paid the chickpea flour and seeds Pavero in a freezer bag of potatoes and I added in, slammed / turned the envelope in order to attack the flour over the potatoes and seeds).
- Place the potatoes already seasoned in a pan with parchment paper and bake at high heat in the oven Come per le gia caldo spotted the classic ricetta forno. Salads
alla fine. Sono buona a hot

Freddie

in Romanian

ingredients: potatoes



chickpea flour, poppy seeds
salt, oil

- Cut the potatoes already peeled, or larger pieces small as you like.
- If you have decided to cut them into quarters or halves (and the potatoes are large) or quite large cubes then pour the potatoes into a pot tr boiling salted water and boil 2 to lasatii 5-6 minutes depending on how ares are smaller cubes to cook less and larger pieces more. There must flow but boiled potatoes numai putin mai moi decit daca asa cum sunt cruzi. Daca insa vreti sa faceti cuburi mici sau cum sunt ai mei in stil cartof prajit mai mare nu trebuie sa ii mai opariti.
- Condimentati cartofii cu putin ulei apoi ii amestecati cu faina de naut deja amestecata cu semintele de mac ( eu am pus faina de naut impreuna cu semintele de mac intr-o punga pentru congelator si am adaugt cartofii in ea, am strins punga la gura si am invirtit-o ptin, agitat-o cit sa se lipeasca faina si semintele de cartofi).
- Puneti cartofii care s-au acoperit cu o crusta fina de faina de naut si seminte de mac pe o tava cu hirtie de copt, introduceti la cuptor la foc mare in cuptorul deja incalzit exact cum ati proceda pentru reteta clasica de cartofi la cuptor .

Asugati sarea la sfirsit cind cartofii sunt gata.

Serviti calzi sau reci simpli ca o gustare sau ca o garnitura.


english

Ingredients:

potatoes
chickpea flour
poppy seeds
salt, oil

- Cut the peeled potatoes in pieces
- If you only want to cut the potatoes into halves or large cubes need to boil them from 2 to 5-6 minutes as the size of the potato pieces. Don't boil them to much. If you want to cut the potatoes into little pieces as mine they are ready to be baked without boil them.
- Season the potatoes with oil and then in a large resealable plastic bag combine the chickpea flour with poppy seed, add potatoes, seal bag and shake to coat.
- Place the potatoes in a baking dish with baking paper and bake at high heat in an allready preheated oven until potatoes are lightly browned and tender.
Add salt at the end.
Serve them hot or cold


Leggi anche /Citeste si /Read also : Crash hot potatoes

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potato croquettes with tomato sauce - Chiftele pufoase cu sos de cartofi - Potato balls in tomato sauce and soft cheese

ingredienti :

3 patate grosse
1 uovo
50-100 gr formaggio grattugiato
sale, pepe, prezzemolo o altra erba aromatica tritata
polpa di pomodoro
cipolla
peperone
olio


- preparate una purea di patate alla quale add egg, salt, pepper and cheese
- formed the meatballs and place them in an oiled baking sheet, bake at high heat, most of your oven, preheated oven
- in a pan put grated onion, pepper very thin strips, olive oil, salt and chopped tomatoes, if you want you can add wine or water
- cook the sauce in the pan on the stove while the meatballs in the oven take a nice golden crust
- ready to pour the sauce into the pan around the meatballs, if you want to add parsley or rosemary or tarragon what you like and leave a couple minutes

served hot or cold



in Roman

ingredients

3 large potatoes 1 egg

50-100 grcascaval shaved (Parmesan)
salt, pepper, parsley, tarragon, rosemary or other herbs or chopped tomato pulp


onion pepper oil



- prepare a simple mashed potatoes (boiled potato and then crushed with a fork, mash the tool shaved or grated), add egg, cheese, salt and pepper
- make balls of this mixture and place them in a greased with oil, leave them in the oven already heated and fioc big up your oven until golden
scab - in a pan put oil, onion race (How you like) ardeiukl pepper sliced \u200b\u200bvery thin, his pepper pulp rosiii and if you want or the sauce seems too thick add a little water or wine
- let it simmer on the fire until it falls and then pour chifttelele besides potato, add parsley, rosemary, whatever you even leave a few minutes (5 minutes maximum) in the oven ..

serve hot or cold


attention because these balls are very soft and smooth so they break easily when you remove the tray


english
Ingredients:

3 large potatoes 1 egg 50-100 gr grated cheese salt, pepper, chopped parsley or other herb tomato pulp onion pepper bell oil
- Prepare a potatoes puree  add the egg, salt, pepper and cheese - Form balls and place them in an oiled baking sheet, bake at high heat,  preheated oven - In a pan put grated onion, bell pepper cut  in very thin strips, olive oil, salt and chopped tomatoes and cook it, if you want you can add wine or water - Cook the sauce in the pan on the stove while the potato balls  cook in the oven until become golden - Pour the sauce  around the potato balls, if you want  add parsley or rosemary or tarragon what you like and leave a couple minutes in the oven .
served hot or cold

Mario Salieri Streamibg

Pumpkin Lasagna - Lasagna dovleac si brinza stracchino - Lasagna pumpkin and stracchino cheese

sfoglia (pasta al uovo a modo mio) x 2 ( piatto unico) :

150 gr farina OO
1 uovo
sale, olio e acqua (1 cucchiaino)

ripieno :
300 gr stracchino
50 gr pancetta
1 cucchiaino cipolla grattugiata
50 gr scamorza affumicata
800 gr zucca
50 gr parmigiano grattugiato

1. taglio la zucca a fette e la inforno nel forno caldo fino quando la polpa diventa morbida e cremosa. Meanwhile, I skip the bacon cubes in a pan with the grated onion and finally add the cooked pumpkin and also removed from the peel with a spoon.
2. prepare the pastry, put the flour on a shelf, add salt and oil and egg, beat the eggs with a fork to incorporate the flour and mix until dough is soft and smooth. I let the dough rest in the film for half an hour. Divides it into small pieces and roll out the dough by hand or subtle way is more 'easy with the machine. I boil the water with a little oil and put it between two sheets of dough for a few seconds, and put them in a bowl with cold water and end on a clean cloth (and not washed with balm).
3. Lasagne: a little oil, alternating a layer of pasta stuffed with a spoonful of pumpkin topped with bacon and onion, soft cheese without spoonfuls of cheese and mix together diced smoked until all the ingredients.
4.l 'last layer a little olive oil and sprinkled with parmesan
5. Bake the lasagna at 180 ° C for 15-20 minutes or until better when you form a crust over




aluatul in romana asa cum l-am facut eu, pentru ca 2 ports servit fel unic:

150 gr faina OO
1 ou
Sare, you Ulei apa (1 lingura)

umplutura: 300 gr
Brinzio stracchino
50 g ham / Transylvanian breast / bacon / bacon 1 teaspoon onion
race scamorza
50 grams smoked (smoked cheese) 800 gr pumpkin

50 grams grated Parmesan


1. your pumpkin slices and put it in the oven, the oven is already hot and big temperautura until squash, creamy middle, fork come easily. Meanwhile calesc bacon in a skillet with onions and pumpkins will be ripe when finally removed it and peel it with a linura over ham and onion mixture in skillet.
2. sheet prepare dough: Place flour as a small volcano in the middle, I put a hole in the salt, oil, water and egg and beat thoroughly with a fork ever built on the edges until the flour to form a dough. Knead until it is soft and smooth but not very dry, should be slightly moist without sticking to the minimum payout, your hands are clean when we finish the kneaded. Anyway we'll add the flour when it lies with sucitorul like I did or if it is easier to machine. Il wrapped in plastic wrap and leave it to rest about 30 minutes. Then it split into pieces and each piece here and a stretch with sucitorul favorite pieces of tray or even how long because it can sit lower and more pieces to form a layer. It's important to be pretty thin paste. While you sit on a stretch each piece of cloth napkin reads a (clean and not washed with fabric softener). Put water to boil with salt and some olive oil and when the seething lasam focul cit mai mic apoi introducem in apa cite o bucata de aluat, o lasam citeva secunde apoi o scoatem si o punem intr-un castron cu apa rece , de aici o scoatem si o asezam pe servet de pinza .
3. pregatesc lasagna : pe fundul tavii pun "un fir" de ulei un filo di olio, aternez un strat de aluat oparit cu un strat de umplutura asezata cu lingura fara sa le amestec intre ele cii colo cite o lingura de dovleac cu sunculita si ceapa si cite o lingura de brinza iar printre ele cuburi de cascaval afumat pina cind se vor termina ingredientele .
4. Ultimul strat este de putin ulei si parmezan ras
5. Punem la cuptor la 180°C pentru 15-20 minute sau mai bine zis pina cind se formeaza o crusta deasupra


english
pasta (pasta with egg - my way) x 2 :

150 gr flour OO
1 egg
salt, oil and water (1 teaspoon)

Filling:
300 gr stracchino cheese
50 g bacon
1 teaspoon grated onion
50 g smoked cheese ( scamorza affumicata)
800 g pumpkin
50 g grated Parmesan cheese

1. Cut the pumpkin into slices and bake in preheated oven until whenthe pulp becomes soft and creamy. Meanwhile, I cook for few minutes the bacon cubes in a pan with the grated onion and finally add the cooked pumpkin ( removed from the peel with a spoon).
2. prepare the pastry, put the flour on a shelf, add salt, oil and egg, beat the eggs with a fork to incorporate the flour and mix until dough is soft and smooth. I let the dough rest in the film for half an hour. Divides it into small pieces and roll out the dough by hand or with the pasta machine. The sheet should be almost transparent because the pasta will almost double in thickness while cooking . Boil the water with a little oil and salt and put it the sheets for a few seconds take it ou and put in a cold watter bowl and at the end on a clean cloth ( not washed with the conditioner).
3. Prepare Lasagne: pour into the baking dish oil (1-2 spoon) and put down a layer of pasta alternate with the filling : some spoons pumpkin topped with bacon and onion, some spoons starcchino cheese , don't mix together and diced smoked cheese (scamorza) .
4. Cover the last layer of pasta with olive oil and sprinkled with parmesan
5. Bake the lasagna at 180 ° C for 15-20 minutes or until crisp outside .

Leggi anche /Citeste si /Read also :
Lasagna con patate e pesto - Lasagna cu cartofi si sos cu busuioc

Lasagna gialla :patate, verza e brie - Lasagna galbena : cartofi, varza si brie

Lo Scrigno di Venere ( L'orgolio di Bologna ) - Scrinul lui Venus

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Cavolini di Bruxelles in salamoia - Verze de Bruxelles murate - Brine fermented brussel sprouts

Ingredienti :
cavoletti di Bruxelles
salamoia: 30 g di sale per ogni litro d'acqua
condimenti: peppercorns, bay leaf, savory, dill,

because it was a little 'space in baratollo I added some cauliflower inflorescences, were well washers carrots.


Procedure: sprouts, wash well and dry. Are arranged in a glass container, plastic washed and sterilized in an oven and gas (if it is glass).
They put in as spices and condiments that we prefer.
Prepare the brine by placing in boiling water in a saucepan and add salt when boiling.
the brine is added and allowed to cool down after it is placed on a tin plate with a weight on top (all temperature ambiente). Dopo qualche giorno se l'acqua diventa torbida si travasa tutto un paio di volte dala baratollo in un altro vaso e di nuovo nel baratollo, altrimenti no.
Se il livello della salamoia si abbassa troppo, perche fermenta e fuoriesce si deve aggiungere altra salamoia. Io ho preparato un po' di salamoia in piu' che tenevo in baratollo chiusso lìho usata per ripristinare il livello della salamoia intorno ai covolini. Ogni tanto girate le verdure che dopo alcune settimane saranno pronte e si conserveranno fino a Pasqua. Una volta pronte potete chiudere ermeticamente il barattolo e conservarle in cantina o in un altro posto fresco. Il mio baratollo è adesso sul terazzo e se non arriva il grande gelo sta bene fino a Natale quando le voglio mangiare.
And
puo 'come contorno service (mow of a natural con filo d'olio a) vicino a bistecca di Maya a piatto di Fagioli con a Secchi in umido. At salamoia insaporita and Aggiungi puoì (poi facendo attenzione of his) minestra Nelle, a typical minestra è quella di con polpette them meat (meatball soup ) in Romanian



Ingredients: Brussels sprouts

brine: 30 g of salt per liter of water
spices: pepper berries. bay leaf, thyme (branch) dill seeds (but who has put strain with all the flowers and dry seeds) May

for my place in the jar while remaining very Esra I also added a few tiny flowers of cauliflower, and I could put some sliced \u200b\u200bcarrots.


How it works: wash thoroughly clean cabbages and if there are yellow leaves first, attention as these little cabbages are full of sand. Washed and sterilized glass jar or plastic.
cabbages sit in a jar and adding spices. Preparing
saramiura, Boiling water boils when we add salt, then leave more to a boil how to opeasca little salt. We leave to cool and then flows into the jar over cabbages. I put a few sprigs of thyme over the cabbages to keep immersed in water. Cover plates and put a jar with something heavy that will not slip over her plate. We leave the jar in the kitchen at room temperature camerei. Duopa citeva zile daca cumva zeama se tulbura si face un fel de mizga pe fundul borcanului e bine sa vinturati putin zeama din borcan intr-un alt vas si ianpoi , dar numai daca se intimpla asa ceva. Daca nivelul saramurii din borcn scade, fermenteaza si iese pe sub farfurioara deci e bine sa puneti borcanul pe o tava sau alta farfurie, adaugati saramura ( apa fiarta cu sare) . Eu am fiert mai multa apa decit era necesara si am pastrat saramura ramasa in plus intr-un borcan cu capac tans, din el adaugam de cite ori era nevoie.
Dupa citeva zile sau cind nu mai fermenteaza , cind verzee sunt aproape murate inchideti borcanul cu capac si il puneti la rece in camara , al meu este acum in balcon si daca nu vine vreun ger teribil o sastea acolo pina la Craciun when I put the evil thought.


can serve as a garnish or salad or such a line of oil on top, whole or cut as a slaat cabbage, pickles mixed with other near a roast pork or beans. Soup is good added to soup, especially the meatball soup

english


Ingredients: Brussels Sprouts

Brin: 30 g of salt per 4 l water
spices: pepper, bay leaf, savory, dill

Also I added cauliflower inflorescences Some

How to prepare: Wash well and dry the
Sprouts. Arranged it in a glass or plastic container Washed and sterilized. Put in spices
that you prefer.
Prepare the brine : boiling water with salt .
Let the brine cool and pour over the sprouts. Cover the glas container with a little plate and let it for few days in the kitchen . If the brine began too cloudy is better to pour it only the brine in another recipient and pour again in the glass recipient over the sprouts, make this few times( a couple of days). The brine become transparent again, if not prepare another brine, wash the sprouts and add the new brine .
If the level of the brine is lowered, because it ferments and comes out from the recipient add more brine. I have prepared a little bit more and I kept in another glass jar , pour it over the sprouts and restore the level. after one to four weeks (depending on the temperature), the pickles will be fully sour.
Once almost ready you can close the jar tightly and store in the basement cellar, fridge or other cool place to slow down fermentation. Mine is on the terase and if the winter don't come soon can stay there until Christmas.

You can eat it as a side dish/ salade ( plain or with oil) near a pork chop or a bowl of dried beans in sauce. May you also add the brine (making attention to salt) in soups ( romanian "ciorba" ), a typically soup could be the one with the meatballs ciorba de perisoare




Leggi anche /Citeste si /Read also :

Fette di anguria in salamoia - Pepene in sarumura - Pickled watermelon ( salted brine)