Spinach pie
INGREDIENTS
400 gr Bris?
500 g Spinach
2 eggs + 1 egg yolk
250 g fresh cream
30 g Parmigiano Reggiano
salt, pepper q.b.
Line 4 individual molds of 10 cm with the pastry crust pulled up to 1 mm, skip the spinach in a pan with a knob of butter, fill the molds.
Mix the eggs with the cream and pour over the mixture.
Adjust flavor
Bake in preheated oven at 170 for about 10 minutes
View over 5,000 menus at http://www.menu-for-you.com
Pretzels with gorgonzola and mascarpone
INGREDIENTS
Serves 4:
250 g mascarpone
200 g gorgonzola
1 package of frozen puff pastry
5 sandwiches milk
1 bunch parsley
8 mint leaves
8 rapanell1
salt
pepper
Mix the mascarpone and gorgonzola fomrare until a homogeneous paste.
Divide it in half and add to one of the parties, the chopped parsley.
Prepared with the puff pastry vol-au-vent and cut the sandwiches and milk.
Stuffed with cream parsley and sandwiches with cream cheese simply the vol-au-vent.
Decorate with mint leaves and sliced ??radishes.
View over 5,000 menus at http://www.menu-for-you.com
Ricotta Pudding
INGREDIENTS
Serves 4:
150 g ricotta cheese
75 g grated Parmesan cheese
1 bunch parsley
butter
3 eggs
salt
pepper
bread crumbs
Mix the ricotta sifted with the breadcrumbs, chopped parsley, 3 egg yolks, salt, pepper and egg whites.
Pour the mixture into 4 ramekins with creme caramel buttered and sprinkled with breadcrumbs.
Bake at 180oC for 20 minutes.
View over 5,000 menus at http://www.menu-for-you.com
Flan with mushrooms in europe in parmesan crust
INGREDIENTS
500 ml milk
500 ml cream
120 g butter
120 g flour
200 g mushrooms
4 eggs.
Salt and pepper q.b.
Chopped parsley q.b.
Nr 1 clove of garlic
For the crust:
300 g butter
150 g grated Parmesan cheese
260 g flour 00
For the filling
? Far trifolare the mushrooms with olive oil and garlic. Boil the milk with the cream
. Prepare a roux by melting the butter and the flour joining.
You will get a white sauce by combining the two mixtures.
? Then add the drained mushrooms.
Bake for 15 minutes.
When it is warm, stirring to combine the eggs.
Season with salt and pepe.Per the crust
? Melt the butter over low heat.
Combine the flour and add the grated Parmesan cheese.
For cooking
? Cover with a thin layer of mold but even single-serving disposable aluminum with the flour mixture butter and cheese. ? fill the molds with the sauce.
Bake in a preheated oven (200/210 ?) for 15 minutes.
Let stand for 2 to 3 minutes from the oven and serve warm
View over 5,000 menus at http://www.menu-for-you.com
funny menu for you
Sweet and sour onions
INGREDIENTS
300 gr. onions
2 tablespoons sugar
salt
1/2 cup of vinegar
Let cook the peeled onions in a pan without adding fat for about 30 min. over low heat, add salt. Add the vinegar and sugar. Cook again until the sauce has thickened.
Serve warm.
View over 5,000 menus at http://www.menu-for-you.com
funny menu for you
Carpaccio of raw sea bream with chopped cucumber
INGREDIENTS
A fillet of sea bream
A fresh cucumber
1 lemon
a drizzle of extra virgin olive oil
salt
pepper
Cut very finely with a knife into thin slices of carpaccio type the pulp of a raw bream fillet and roll it into a dish, add us a bit of lemon juice,
finely chop some cucumber and spread it over carpaccio of sea bream with a drizzle of olive oil, salt and pepper.
Serve all on a toasted bread.
View over 5,000 menus at http://www.menu-for-you.com
funny menu for you
Parmesan Baskets
INGREDIENTS
Parmesan q.b.
Heat a non-stick pan with a diameter of 20-22 cm, sprinkle with cheese and leave on the heat for a few minutes.
As soon as the cheese has melted a little ‘turned over the omelette obtained over a bowl and let cool upside down so that the cheese takes the form of a basket and regain consistency.
If you have a microwave oven, put the cheese on a sheet of baking paper so as to form a disc and cook for two or three minutes, then remove it and lay down on top of a bowl turned upside down as above.
Ideal for serving pasta, risotto or boundaries.
View over 5,000 menus at http://www.menu-for-you.com
funny menu for you
artichokes buttered
INGREDIENTS
8 artichokes 1 lemon 1/2 cup of extra virgin olive oil, 1 tablespoon of butter, 2 cloves of garlic, a handful of parsley, salt, pepper, bread crumbs, 2 tablespoons Parmesan cheese
Clean the artichokes, cut into wedges and put them in water acidulated with lemon juice.
In a large saucepan, saut? the oil and butter.
Add the artichokes dry and let it brown.
Sprinkle with garlic and parsley, salt and pepper then add a glass of water.
Cook for about 30 minutes.
When almost cooked, sprinkle with Parmesan cheese and bread crumbs.
View over 5,000 menus at http://www.menu-for-you.com
funny menu for you
Salmon Carpaccio the 2 balconies
INGREDIENTS
Ingredients for 4 persons
Fresh salmon 400 gr
Lemon juice 1
Extra virgin olive oil 3 cl
1 shallot
Porcini mushrooms 300 gr
Salad Envy 200 gr
1 bunch parsley
Sale q.b.
Taliate the salmon into thin slices, marinatele, covering them with oil, lemon juice, salt and chopped shallots.
Meanwhile prepare the mushrooms by cutting thin separately toss with a vinaigrette made ??with olive oil, lemon juice, salt and a little parsley.
Cut thin envy.
It has been about 20 minutes, prepare the dish, with the center of envy, lying on the salmon covering it with the mushrooms, sprinkle with fresh parsley and a drizzle of olive oil.
Go with it a wine from the hills of Friuli
View over 5,000 menus at http://www.menu-for-you.com
funny menu for you
Chapels thousand flavors
INGREDIENTS
300g mushrooms
1 lemon
butter
seal pleasure salmonev raw or cooked ham, mortadella, pepperoni
Take 300g of mushrooms and remove the stems. So clean, peel and dry the chapels. Add salt water and the juice of 1 lemon butter into small pieces and then warm it blanch for 5 minutes the chapels.
Let them cool and place them in trays, broken down by seal, that can change at will: smoked salmon, raw or cooked ham, sausage, peppers, all cut into squares, or artichokes and gherkins.
View over 5,000 menus at http://www.menu-for-you.com
My Blog 