Species of the Dolphin family (dolphins (Latin delphinidae) are found in all open seas and sometimes enter the mouth of large rivers. Representatives of the family of freshwater or river Dolphin (Platanistodea) have a much more limited distribution. They mostly inhabit the inland fresh water, although some of them can penetrate into brackish estuaries and even in the coastal areas of seas.A fish-like body of the Dolphin is ideally adapted for movement in the water and allows them to quickly swim. This also helps and is very elastic and smooth skin, thanks to the oily secretions that facilitate sliding in the water. Dorsal fin, if any, are usually rather sickle than triangular; if it is not bent, it is very high, as in the male orcas.
перевод:Виды семейства дельфиновых (Delphinidae) обитают во всех открытых морях и иногда заходят в устья крупных рек. Представители семейства пресноводных, или речных, дельфинов (Platanistodea) имеют гораздо более ограниченное распространение. Большей частью они населяют внутренние пресные водоёмы, хотя некоторые из них могут проникать в солоноватые эстуарии и даже в прибрежные зоны морей.Рыбообразное тело дельфинов идеально при для движения в воде и позволяет им очень быстро плавать. Этому также и очень эластичная и гладкая кожа, благодаря маслянистым выделениям, облегчающим скольжение в воде. Спинной плавник, если есть, обычно скорее серповидный, чем треугольный; если он не загнут, то очень высокий, как у самца косатки.
Pizza with zucchini, pesto and pine nuts pizza di patate Ingredients
* 4 ounces peeled Idaho or russet potato (about ⅓ of a medium potato), cut into small chunks * 1⅓ cups unbleached all-purpose flour * Salt * 1 teaspoon active dry yeast * ½ cup warm water * 1½ cups tightly packed basil leaves * ½ cup pine nuts * ⅓ cup, plus 1 teaspoon extra-virgin olive oil * 1 small yellow or white onion, julienned * 1 large green or yellow zucchini (about ½ pound), julienned
Instructions
Boil potato until tender; drain and transfer to a large bowl. While potato is still warm, use a fork to mash it together with flour and 1 teaspoon salt. Dissolve yeast in water; stir together with potato mixture to combine.
Turn out dough onto a work surface and knead for 20 minutes. Place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour.
Meanwhile, make a quick pesto: in a blender or food processor, puree basil, ⅓ cup pine nuts, ⅓ cup oil and 1 teaspoon salt until smooth.
Position a rack in center of oven and heat oven to 450°. Season onion with salt. Toss zucchini with remaining teaspoon oil.
Grease a baking sheet and spread dough into a 16- by 10-inch rectangle. Spread onion over dough and drizzle with half of the pesto; bake for 10 minutes. Remove from oven, top with zucchini and remaining pesto. Bake until golden, 5 to 7 minutes more, sprinkling with remaining pine nuts during the last 2 minutes of baking.
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