Slim Man Cooks Shrimp with Marsala and Porcini Sauce

Marsala is a fortified wine from Sicily. There are two types...sweet and dry. Use sweet! Molto importante!

When you add the Marsala to the sauce, be careful. There might be some sizzling and flare-ups, so you might want to have someone you don’t like add it. 

JFK. Just Effing Kidding!

Be cautious, Slim People. I need every one of ya!

INGREDIENTS

1 cup dried porcini mushrooms

2 cups water

2 tablespoons butter

2 tablespoons extra virgin olive oil

¼ cup chopped shallots

5 garlic cloves, smashed and peeled

2 tablespoons chopped fresh rosemary

1 cup sweet Marsala

2 pounds shrimp, peeled and deveined

2 tablespoons olive oil

1 pound of pasta (I use spaghetti)

1 tablespoon of olive oil, 1 tablespoon of butter…for the cooked pasta!

Salt and fresh-cracked black pepper

HERE WE GO!

 Put the porcini mushrooms in the water and let them soak for 30 minutes to an hour.

Take the mushrooms out of the water with a slotted spoon and put them in a bowl.

 Strain the water (I use a colander lined with a paper towel) into a bowl.

 Save that water!

 Chop the poricinis into small pieces.

 Give ‘em a quick rinse.

 Put a medium sauté pan over medium-high heat for 2 minutes.

 Add two tablespoons of butter.

Add two tablespoons olive oil.

 Swirl and stir.

 When the butter starts to bubble, add the shallots.

 Cook until the edges start to turn golden brown.

 Add the garlic and cook on each side for a minute or two.

 Add the Marsala. BE CAREFUL! There’s gonna be some sizzlin’!

 Cook and swirl for a minute or two.

 Add 1 cup of the porcini water.

 Turn the heat to high until it starts to boil.

 Add the rosemary and stir.

 Reduce the heat to a simmer and let it cook down.

 Put the shrimp in a large bowl.

 Add a tablespoon or so of olive oil.

 Add salt and pepper. Fresh-cracked is best!

 Mix ‘em up!

 Line a baking sheet with foil.

 Lay the shrimp in a single layer on the baking sheet.

 Put a large pot of fresh cold water on the highest heat ya got. This be for the pasta.

 When it comes to a full boil, add a couple tablespoons of salt.

 Add the pasta and cook according to the directions.

 When the pasta is five minutes from being done, turn your broiler to high and put in the shrimp.

 Cook for 5 minutes, no need to turn ‘em!

 Pull out the shrimp and put them in the porcini/Marsala sauce and give a couple stirs.

 Add salt and pepper if desired.

 Drain the pasta and put it in a bowl.

 Drizzle with a tablespoon of olive oil and add a tablespoon of butter.

 Stir.

 Take some of the Marsala sauce and add it to the pasta.

 Stir it a couple times.

 DISH IT UP!

 Put some pasta on a plate.

 Spoon some sauce over top.

 Make sure to add some shrimp!

 And maybe garnish with a sprig of fresh rosemary.

 Make sure it looks good.

 Because the most important thing in life is to look good.

 And eat good! And write good!

 Add some freshly-grated Parmigiano-Reggiano cheese if you like and…

 MANGIAMO!

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Slim Man Cooks Pasta Salad with Shrimp

I was hanging out at Mitch and Andy’s house in Carlsbad, Californee.

Andy has a garden. He’s really into it. It has raised beds, river rock pathways in between. Everything is staked and well-maintained. Groomed and trimmed.

He has all kinds of vegetables and herbs. And Fourth of July weekend, he had a little Holiday Harvest.

It didn’t require any fancy farm machinery or machetes. He just picked some fresh San Marzano plum tomatoes, some red and yellow bell peppers, some basil and parsley, and then he picked some farfalle off the pasta tree.

JFK. Just Effing Kidding. Pasta doesn’t grow on trees.

It grows on bushes!

I took Andy’s Independence Day Crop and decided to make a little summertime pasta salad.

The first time I made this salad I did not add shrimp. It was good, Slim People

But when I made it a second time, I added shrimp. 

Why?

I was talking to Hit Man Howie Z, Slim Man Bongo Boy, and we were going over my new pasta salad recipe when Hit Man mentioned the bookmaker’s salad we used to get at a restaurant in Baltimore called Sabatino’s. 

That salad was so good! It had shrimp in it.  But it also had hard-boiled eggs and a heavy creamy dressing, which I decided to leave out of my recipe.

I had to Slimmify it! Sorry, Sab’s!

So I added shrimp to my pasta salad. I broiled them for four minutes or so and then let them cool.

I added them to the pasta salad, and I tell you Slim People, it was really good. 

I would say “GREAT!!!” but I’m laying off the superlatives and the exclamation points these days.

But I loved it, and so did Andy and Mitch. And their kid, Michael. And his girlfriend, Katie. 

It was GREAT!!!!!!!!!!!!!

Sorry. Couldn’t help myself.

NOTES:

Andy has San Marzano plum tomatoes in his garden. But you can use any kind of tomatoes you want. Grape or cherry tomatoes would work well.

Just cut them in halves or quarters, squeeze the seeds out and remove the yellow core, which can be bitter

I use white balsamic vinegar. Regular balsamic tastes good, too, but it gives the salad a light brown color which I’m not crazy about. 

I’ve also used honey bell orange white balsamic. Hard to find, a bit costly, but she’s a-so nice!

DRESSING INGREDIENTS

6 tablespoons olive oil

2 tablespoons white balsamic vinegar

1 tablespoon freshly squeezed lemon juice (no seeds, Meyer lemons are best)

1 teaspoon honey (or agave syrup)

THE OTHER INGREDIENTS

1 cup chopped fresh tomatoes (cut in bite-size chunks, seeds squeezed out, core removed)

1 cup diced red bell pepper

1 cup diced yellow bell pepper

1 cup Italian salami, cut in cubes

1 cup fontina cheese, cut in cubes

1 small handful of fresh Italian parsley, chopped (1/4 cup)

1 small handful fresh basil, snipped into small ribbons (1/4 cup)

½ cup fresh celery, chopped 

1/3 cup seedless black olives, sliced

1/3 cup minced Spanish (purple) onion

¼ cup capers (drained)

1 (16 ounce) can chickpeas drained

Kosher salt to taste

Fresh cracked black pepper to taste

1 pound pasta (I like farfalle, shes a-so nice! Fusilli would be good, too.)

THE SHRIMP INGREDIENTS

1 pound small shrimp, deshelled and deveined

1 tablespoon olive oil

Kosher salt and fresh cracked black pepper to taste

HERE WE GO!

Put all the DRESSING INGREDIENTS in a glass jar and shake it, baby, shake it. Or put it on a bowl and whisk away.

Put all THE OTHER INGREDIENTS (except the pasta!) in a large bowl, big enough to hold the pasta and the vegetables.

Add half the dressing and stir gently. Gently, Slim People!

Put the shrimp in a bowl.

Add the olive oil and mix.

Sprinkle with some kosher salt and fresh cracked black pepper.

Mix.

Put the shrimp on a baking pan and broil for four minutes or until pink.

When done, drain of any excess liquid and put in a bowl.

Get a large pot, fill it with cold water and put it on the highest heat ya got. This be for the pasta.

When the water comes to a full boil, add two tablespoons of kosher salt. It sounds like a lot, but it ain’t. The pasta water needs to look like the sea.

Add the pasta and cook at a full boil according to the times on the box. I like mine al dente.

Al Dente…wasn’t he a Demolition Derby driver?

When the pasta is al dente—firm to the tooth—drain it and put it in a bowl.

Add the rest of the dressing to the pasta and give it a couple of gentle stirs. Let it sit for a couple minutes.

Add the pasta to the bowl with the vegetables and stir.

Add the shrimp.

Give it a couple gentle stirs.

Taste for salt and pepper and adjust if needed.

DISH IT UP!

Put a couple scoops on one of them there fancy plates you pull out around Thanksgiving.

Most Italians don’t add cheese to a dish like this, but I know some wonderful women folk who do. 

So if the lovely lady insists, maybe add a little freshly grated Parmigiano-Reggiano or some Locatelli Romano cheese on top, and…

MANGIAMO!!

Slim Man Cooks Salmon Cakes

Yesterday I did a 5@5 show, one where I sang nine Nat King Cole songs. When I finished, I was stinkin’ starvin’. I was on the phone with Hit Man Howie Z; he was giving me feedback on the show.

He was back east in B-Mo (Baltimore, Maryland), I was in Palm Springs, Californee.

As we were talking, I was looking in the cupboard for something to cook because everything else I had was frozen and I didn’t feel like waiting for things to defrost.

The only thing I could find was a can of wild Alaskan salmon

I looked at that can of salmon as I was talking to Hit Man Howie, and then it Hit me...

Make fish cakes! Make them like you make crab cakes, but with salmon instead. 

Jumbo lump crabmeat is about $900 a pound these days.

Well, maybe not that much. But when I went online the other day, it was $70 a pound. Seriously. And that did not include the $35 bucks for overnight shipping.

So...I told Howie I was thinking of making salmon cakes. And then Howie started telling me I should make them like he makes his crab cakes. A little Old Bay. An egg. Mayonnaise. Mustard...

I had most of the ingredients. I hung up with Hit Man and started organizing. And improvising...

I added some fresh Italian parsley, some panko breadcrumbs, and a dash of Worcestershire sauce to the mix...

I made small cakes, broiled them, and...

They were was Wowza. Howza Wowza!

I broiled them for about 5 minutes, and I’m telling you Slim People, they were pretty good.

You can serve them as they are or make a sandwich. 

NOTES:

When you open the can of salmon, drain it. Then put the salmon on a plate. Pick through it. It might have some soft bones, some skin. Get rid of all that stuff and anything else that looks funky. I also remove the dark areas of the salmon.

When you mix all the ingredients together, make sure the mixture is not too soggy. If it is, add a little more breadcrumbs. If it’s too dry, add a touch more mayo.

The can of salmon I used was actually about 14 ounces, not the usual 16 ounce can.

That can of salmon made five medium salmon cakes.

INGREDIENTS

One 16 ounce can wild Alaskan salmon (drained, bones, skin, and dark areas removed)

2 tablespoons mayonnaise

1 egg

½ cup panko breadcrumbs (Howie sometimes uses crumbled Saltines instead)

1 teaspoon Old Bay seasoning

2 tablespoons chopped fresh Italian parsley

A dash of Worcestershire sauce

Salt and fresh cracked black pepper to taste

Put all the ingredients in a bowl.

Mix them by hand. If it’s too soggy, add some breadcrumbs. If it’s too dry, add a little mayo.

When she’s a so nice, make small cakes, about the size of a tin of chewing tabacky.

Turn on your broiler.

Get a baking pan or dish, put a little olive oil in the bottom. Wipe with excess with a paper towel. You just want a light coating on the bottom of the pan so the salmon cakes won’t stick to the pan.

Put the salmon cakes in the pan, stick under the broiler. Keep your eyes on these guys! From start to finish. 

Broil for 3 minutes and then check them. You want the tops to be golden brown. If they ain’t put ‘em back in until they are.

When they are goldenly delicious, take the salmon cakes out of the oven.

Dish ‘em up!

You can serve them with cocktail sauce, mustard, mayo, or just eat ‘em plain like I do!

MANGIAMO!

Slim Man Cooks Baked Asparagus Wrapped in Prosciutto

[et_pb_section admin_label="section"][et_pb_row admin_label="row"][et_pb_column type="4_4"][et_pb_text admin_label="Text"]I spent a week at my brother’s house outside of Sedona, Arizona. He lives on a mesa with an incredible view of the red rocks in the distance.I like to test out new recipes on my brother and his wife. They have good health and life insurance, so I feel a bit more comfortable coming up with new recipes to try out on them. One night I tried a recipe for ciambotta, an Italian ratatouille with eggplant, tomatoes, bell peppers and zucchini. It didn’t turn out so good. It tasted like something dug up from a compost heap and was about as colorful as a puddle of mud.I was gonna put it on some toasted Italian bread. Except my brother doesn’t eat bread. Well, he eats that Ezekiel bread which tastes like a piece of drywall.  When he and his wife got home from work, they tasted the ciambotta.After I saw the look on their faces, I offered to buy Chinese carryout.But that would have required going into town, and they were tired, so I made some chicken saltimbocca, a recipe I had come up with a couple months ago.Since the ciambotta was off the menu, I wanted a vegetable to go along with the saltimbocca. I had some asparagus and some prosciutto, so I decided to make a little side dish.I snapped off the ends of the asparagus and put them in a baking dish. I added some olive oil and some fresh cracked black pepper.I baked the asparagus for about 10 minutes and pulled them out of the oven. I let them cool for a minute and then wrapped 5 or 6 stalks in a thin slice of prosciutto. I did this with all the asparagus and put the bundles underneath the broiler for 2 minutes or so until the prosciutto got crisp.Wow, she was a-so nice!NOTES:Here’s the thick and thin...Thinner asparagus tastes better. Thick asparagus is tough! If you can only find thick asparagus, use a vegetable peeler to peel the outer skin off the stalks.Thicker asparagus takes longer to bake.The thinner the prosciutto, the better. You only need to wrap the prosciutto around the asparagus once.And don’t salt the asparagus! There’s enough salt already in the prosciutto.And finally, don’t bake the asparagus all the way. When you broil them with the prosciutto, they’ll finish cooking.INGREDIENTS1 pound of asparagus, bottom stalks snapped off1 tablespoon olive oilFresh cracked black pepper½ pound prosciutto, sliced thin  HERE WE GO!Preheat the oven to 400 degrees.Put the asparagus in a baking dish.Add the olive oil and mix ‘em up.Add some fresh cracked black pepper, mix ‘em up again.Put the asparagus in the oven for about 10 minutes until almost done.Take them out of the oven and let them cool for a minute.Set the oven to broil.Take 5 or 6 stalks, place them on the edge of a piece of prosciutto and roll ‘em up.Do this with all the asparagus.Place the asparagus on a baking sheet and place them under the broiler for two minutes or so.Keep your eyes on these guys! Don’t burn your meat!When the prosciutto starts to brown, remove and put the asparagus bundles on a plate and...MANGIAMO![/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Slim Man Cooks Bay Scallops with Garlic, Butter, Lemon and Basil

Wow. That’s a long title. But when I tried to trim it down, I felt bad about whoever I was leaving out!I’ve been on a scallop kick lately. One of the reasons is...they are delizioso. I do love the flavor, texture, smell...I guess what I’m saying is...I’m a big scallop fan.But the main reason for the recent consummation of scallops is...They’re on sale at a local grocery called Sprouts. Eight bucks for a one-pound bag of frozen, wild-caught bay scallops from the Gulf of Mexico. Eight bucks!  And they really are stinkin’ good.So I’ve been buying a couple bags at a time, I keep them in the freezer for emergencies, in case there’s an earthquake or if I bang my head on the goat shed and need an ice-pack.Bay scallops are the small ones. Sea scallops are the big ones, the ridiculously expensive ones. I don’t know why sea scallops have almost doubled in price lately. Maybe there’s a scallop divers strike that I’m not aware of. Maybe scallops just aren’t having as many children as before.Regardless, sea scallops are costly. But bay scallops ain’t. And I’m really digging the bay scallops, I love the way they taste, they’re wild-caught, they don’t cost a ton of dough, and they’re easy and quick.What’s not to love?The other night here at the Slim Shack I wanted some pasta. I’ve been getting these cravings. Maybe I’m pregnant. But I’ve been craving pasta lately, so I pulled out a bag of scallops.I had a basil plant in back of the Shack, it’s been doing pretty well despite it being 189 degrees outside. Palm Springs gets hot in the summer. It was so hot the other day here at the Slim Shack that when I milked the goats all that came out was evaporated milk.I usually keep garlic and lemons and white wine handy. And I had some spaghetti, too. And I had some butter, some real good Irish butter that I had splurged on last week.So I thought I’d whip up a quick little something. I put it all together, and it was good, Slim Folks.It was so good I made it again just a few nights later. Just to be sure.And?It’s well-worthy of Slim People.NOTES:The scallops threw off a bit of liquid. It didn’t bother me, it actually made the sauce taste better. It reduced quite nicely! And the flavor, she was a-so nice!Bay scallops are small and don’t take much time at all. Try and get them to sear on each side. It’s tough, but you can do it, Slim People!I put this over pasta. Call me crazy, but I’m a glutton for gluten!But you can serve it as is with some crusty bread to your crusty friends and family. Or you can serve it over rice. Put it on bruschetta, or a pizza, or your pancakes in the morning!INGREDIENTS1 pound bay scallopsFresh cracked black pepper, brown or Turbinado sugar, and salt, a sprinkling of each3 tablespoons butter1 tablespoon olive oil5 garlic cloves, smashed and peeled½ cup dry white wineJuice from one lemon (2 tablespoons, NO SEEDS!)Small handful fresh basil leaves HERE WE GO!Put a sauté pan over medium-high heat.Add 1 tablespoon of butter, and 1 tablespoon of olive oil.When the butter has melted and starts to brown, add the scallops.Cook for 90 seconds or until the bottoms are golden.Stir/flip as best you can!Cook on the other side for 90 seconds or until golden.Remove with a slotted spoon to a platter.Reduce the heat to medium.Add the garlic, cook for a minute or two, until golden.Flip, cook for another minute or two, until golden.Add the wine and the lemon juice.Turn the heat to high, scrape and stir for a minute or so as the sauce reduces.Turn heat down to medium.Add 2 tablespoons of butter.When it melts, add the scallops.Take the basil, snip it with scissors on top of the scallops.Stir gently for a minute.Turn off the heat.She’s a-done!I put my scallop sauce over pasta, I cooked a half-pound of spaghetti in salted boiling water, drained it, and added it right to the sauce and gave it a toss.She’s a-so nice!MANGIAMO!!! 

Slim Man Cooks Lamb Chops with Rosemary and Garlic

I don’t eat a lot of red meat. But when I was living with my uncle Oscar, he’d cook the occasional lamb chop, or Osso Buco.  The guy was an amazing cook.  His palate was refined.  His senses were keen.  He once walked out of the bedroom and told me I had overcooked the fish, and damned if I hadn’t.He was in amazing shape, physically, mentally--in every way, Unc was in great condition.  He was in his 80’s.  He ate meat every once in a while.So I figured, what the hell—I’ll have what he’s having.Unc used to get pissed off when he was having a dinner party and people would call in advance and give him their dietary restrictions.“I can’t eat meat, I can’t have dairy, I can’t eat tomatoes, I don’t eat shellfish…”I once had a dinner party and a gal sent me a list of 20 things she couldn’t eat.  One of them was eggplant.  I had already made eggplant Parmigiano.  So I made a Bolognese sauce as well.  Just for her.  It was one of the few things she could eat.It took three hours.  She never showed up.  True story.These days, when I go to a dinner party, I just shut up and eat whatever they’re serving.  It hasn’t killed me yet.But there’s still time…NOTES:Thicker pieces of lamb take longer, thinner pieces take less time. Also, if you want them to be rare, obviously cook them for less time. For well-cooked, cook 'em longer!INGREDIENTS1 pound lamb chops (I had 6, each about ¾ inch thick)1 tablespoon chopped fresh rosemary1 clove garlic, minced (a generous teaspoon)1 teaspoon olive oil, plus 1½ tablespoons for searing1½ tablespoons butter HERE WE GO!Put the chopped rosemary and the minced garlic on a chopping boardEven though they’re already chopped, chop ‘em up together for a minutePut them in a small bowlAdd a teaspoon of olive oil, mix it up.Place the lamb chops on a large plateRub a little of the rosemary/garlic/olive oil mixture on top of each lamb chop—only on one side!!  Spread it around evenlyAdd a little Kosher salt and fresh cracked black pepperGet a large fry pan (I used a 10-inch pan)Turn the heat to highAdd the 1½ tablespoons of butter, and the remaining 1½ tablespoons of olive oilWhen the butter starts to brown, add the lamb chops—spiced side down!Turn the heat down to medium-highCook for 2 or 3 minutes.Using tongs, turn em overCook for another 2 or 3 minutes until doneThat’s it!!Plate it up, make it look nice, add a sprig of rosemary, maybe a dollop of risotto, a couple baked asparagus spears, and…MANGIAMO!

Slim Man Cooks Baked Tomatoes Caprese

I’m sure if anybody from Capri heard about this dish, they’d all jump up collectively and scream...“This dish ain’t from here!”Except they’d say it in Italian. With hand gestures. And wild gesticulations.Capri is an island off the coast of Italy, in the Mediterranean. I was conceived there; my Dad was helping with the reconstruction of Europe after World War II, and he and my mom stopped by Capri before they came to the States.Caprese salad originated in Capri in the 1950s; it’s a simple salad with tomatoes, mozzarella, and basil, with a drizzle of olive oil. I made baked tomatoes last week; I stuffed them with Parmigiano cheese, panko breadcrumbs, parsley, and garlic. They were so good. Delizioso!And then, a couple nights ago, I was thinking…why not do the same thing, but with mozzarella and pesto, kinda like a baked Caprese salad. Or a pizza without the dough!So that’s what I did. They turned out great; and it was quick, simple, and delizioso.You’re gonna need about ¼ cup of pesto sauce. I highly recommend Slim Man’s All-Purpose Pesto Sauce, the recipe and video are at slimmancooks.com, Free for All Slim People.INGREDIENTS2 tomatoes, ripe and beautiful, top button removed, cut in half, seeds scooped out1/3 cup panko breadcrumbs (I used plain)¼ cup pesto sauce1 tablespoon olive oil1/3 pound mozzarella, sliced in stripsSmall handful of fresh basil leavesA drizzle of olive oilSalt and fresh cracked black pepperHERE WE GO!Preheat the oven to 450.Put the tomatoes in a baking dish, drizzle each with a little olive oil, add salt and fresh cracked black pepper.Put the breadcrumbs, the pesto, and the olive oil in a bowl, mix ‘em up.Spoon some of the pesto/panko mixture into each tomato; spread some on top.Put the dish in the oven for 15 minutes, or until the tops are golden brown.When they are, take the dish out of the oven.Turn the oven to broil.Put some mozzarella on top of each tomato; don’t cover the tomato top completely, let some of the breadcrumbs remain visible.Put the tomatoes under the broiler FOR A MINUTE! Keep your eyes on these guys, don’t burn them.Take the dish out of the oven.Take a scissors, snip some basil on top of each tomato.Add a drizzle of olive oil, a touch of salt, and some fresh cracked black pepper.Dish it up! Add a basil leaf, make it look nice! And...MANGIAMO!!!!!!! 

Slim Man Cooks Baked Tomatoes with Parmigiano and Panko

So there I was. Staring at two very ripe tomatoes.I don’t normally stare at produce, but these things needed to be eaten. And soon.I didn’t want to eat the same old shit, Caprese salad, or my Mom’s tomato salad, no disrespect to my Mom or Capri!I just wanted something different. Then I thought of making baked tomatoes, but they seemed so...Antiquated. Out of style. Not in vogue.Which is why they appealed to me. I looked up recipes, but nothing was clicking; they were all missing something.Know what they were missing?Slimness.I wanted to make a stuffing with stuff I like. So I made a mixture of panko and Parmigiano and parsley and garlic, along with some dried oregano. Why dried oregano?I like the taste better. Especially in Italian-American dishes, although I’m pretty sure this dish is more American than Italian.Until now!I added a little olive oil to keep it together and moist.I scooped the seeds out of the tomatoes. I’m not a big fan of tomato seeds, especially in fresh tomatoes. I cut out the top tab/button of both tomatoes first. Then I cut them in half, horizontally. Then I scooped seeds.I mixed up the stuffing, stuffed it in the tomatoes, and baked them for 20 minutes at 450 degrees.Wow. They were real good. I mean...real good. I’m staying away from the hyperbole these days. Leaving myself a little headroom. But these were...delizioso. And quick. And easy.INGREDIENTS¼ cup panko breadcrumbs¼ cup fresh grated Parmigiano-Reggiano cheese1 teaspoon minced garlic1 teaspoon dried oregano1 tablespoon chopped fresh Italian parsleyKosher salt and fresh cracked black pepper1 generous tablespoon olive oil2 ripe tomatoes, top buttons cut out, cut in half horizontally, seeds scooped outHERE WE GO...Preheat the oven to 450 degrees.Put all the ingredients except the tomatoes in a small bowl.Mix with a fork.Put the 4 tomato halves in a small baking dish.Drizzle a little olive oil over each, add a little Kosher salt and fresh cracked black pepper to each.Add equal amounts of the panko mixture to each tomato. Fill the tomato holes. Put the extra on top. Be judicious. Be equitable.Put the dish in the oven for 20 minutes. Keep an eye on these maters.When the tops are golden brown, take the dish out of the oven.Let it sit for 5 minutes.Dish ‘em up! Make ‘em look nice, add a sprig of fresh parsley, and...MANGIAMO!!!!