venerdì 18 maggio 2012


(This recipe is by Nuxia)

Ingredients for 6 persons:

18 large macaroni (paccheri) - skinless chicken thighs 350 g - 200 g leek, cleaned - fresh cream 150 g - 50 g butter - g flour 35 to 12 slices of bread - 2 sachets of saffron - laurel - grain - dry white wine - salt - pepper

boiled for 20 'the chicken legs in a liter of water flavored with a few grains of pepper, salt, half a glass of wine and a bay leaf. Fleshless legs boiled, strain the broth, misuratene 3 / 4 liter of land by, and what remains, soak the sliced ​​bread, then squeeze it and pass it to the mixer with the meat of the chicken 5 tablespoons of grated parmesan cheese, salt and Pepper will be the stuffing for the macaroni.Cook them al dente in boiling salted water colored with saffron, then let them cool and, finally, fill them with the prepared stuffing. Slice the leek and stufatelo for 20 'in a saucepan with 15 g of butter, salt, 200 g of water, then frullatelo cream with whipped cream. In a saucepan, over low heat, soak the remaining butter (g 35) with the flour. Dilute the roux to the hot broth (3 / 4 of a liter), salt, pepper and cook for about the velvety 8 ', then mix with the cream of leek, turn off and after about 2', spread the mixture in bowls. Sit macaroni (3 each) and serve.
Recipe of the December 27

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