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Giovedì 18 Aprile – Cuocinando -Basic CooKing 2013 Lezione 3 E

Posted in: Aeolia News, CuocoGrafo, Diario Ma non Solo, L'Uovo alla 'Cuoc', Menù

 

Italian Version – English Version

Strudel Salato ai Funghi & Asiago

puff Pastry
Mushrooms of the Forest
Asiago d’Allevo DOC
1 egg
breadcrumbs
Grana Padano

salt
oil

Cook mushrooms let them cool, then bundle of al’Asiago I breed and the breadcrumbs in a single batter.
Roll out the pastry and fill with the mixture previously prepared.
Wrap it all. Brush with egg yolk and sprinkle with grated cheese. Bake at 220 degrees for 25 minutes. Until golden brown.
Garnish with the radicchio leaves and serve hot.

PS this kind of salt strudel can be prepared with many vegetables.

Costolette di Agnello con Coste

Lamb Chops
Swiss chard

garlic
onion
Corn flour ()
Oil, Salt, Pepper
herbs

lamb:
Cut the lamb chops, and dip in cornflour. Cook in skillet with olive oil, salt and pepper and serve piping hot with the Swiss chard.

Swiss chard
Cook the swiss chard in boiling salted water, drain and cool one. Adjust salt and pepper herb wrap with bacon and grill well untill crisp in the oven
Serve hot

Crema Catalana

6 eggs
315 g sugar.
1 liter milk
Cornstarch 30 g.
Peel of 2 oranges
1 cinnamon sticks
q.b

Combine the cinnamon and orange peel to the milk. Bring to a boil (5 min in microwave)
Apart from separating the egg yolks. And join them to the mixture of sugar and cornstarch.
Mix together the boiling milk and bring to 98 degrees. (3 * 5 min in microwave) making sure to stir the mixture. In the end, remove the cinnamon and place on special bowls and let cool.
Just before serving, sprinkle with brown sugar and caramelize with the burner. Serve immediately.

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