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Giovedì 7 Marzo,Cuocinando Beginner Course 2013 – Recipes

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

Germogli al Lardone & Balsamico

Sprout of baby salad
Piadina Bread
Balsamic Vinegar
Olive Oil
Seasoned Lard of Pork
Rosemary Bread
Black Pepper
Dried fruit or prunes or figs

Dice the focaccia with rosemary
and roast them in the oven with salt and
olive oil
Cut the salt pork julienne and sauté in
a pan.
Wash and dry the sprouts ..
Season the sprouts with , a dash of
balsamic vinegar and pepper.
Place sprouts on the plate, sprinkle with
cubes of cake and serve.
If you wish, add dried fruit or prunes or
figs

Risotto agli

Carnaroli Rice from the
Abbadesse
Onion and Garlic
Chicken or Vegetable Broth
Butter
Salt and Pepper to taste
Grana Cheese
White
Brandy
Green Asparagus

Sauté the onion and garlic
chopped. Toast the rice, sprinkle with brandy
and the white wine, bring to a boil
adding the hot broth a bit ‘
at a time. When the rice is almost ready,
remove from heat and add the asparagus and
mix

New York Cheesecake

200 g Digestive and TUC butter
(80 g)
1 teaspoon of brown sugar
For the dough:
30 g corn starch lemon
200 ml fresh cream, saur cream
1.200 g Philadelphia cheese
5 eggs (3 and 2 yolks)
1 teaspoon of Vanilla
200g of sugar
For the topping: raspberry jelly

For the filling:
choped cookies 1 pinch of salt butter and

zucchero.foderata with parchment paper,
smoothing well composto.Mettete the pan
in the fridge for the dough:
Preheat oven to 200 °
Place in a large bowl the eggs, egg yolks,
vanilla and sugar and stir then the cheese,
lemon juice, cornstarch, two good pinches
of salt, and fi nally, without mount, the
cream. mix.
bake at 180 degrees for 30 minutes, then
lower the temperature to 160 degrees and
cook for 30/40 min. Once cooked, let it sit
the cheesecake in the oven for 30 min.
Once pulled out of the fridge, spread over
the jam 

 

 

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