sabato 19 maggio 2012


(This recipe is by Nuxia)
Paste stuffed with Ricotta cheese, brisée with dandelion, marjoram, fennel and otherherbs cooked in the oven.

Ingredients for 4 people:

a bouquet of dandelions and a fennel
a sprig of mint
4 handfuls of basil
4 tablespoons extra virgin olive oil
2-3 sprigs of marjoram leaves
200 g of drained ricotta
q.b. salt

Wash under running water and dried in a paper towel dandelion and fennel.Recombine them in bunches, slice them and let them skip a couple of minutes over medium heat in a pan in which you have done warm 3 tablespoons of oil. Add thepepper and salt, cover, let simmer on low heat for 5 minutes, then let cool. Cutcheese into cubes and place in a bowl large enough. Wash the mint leaves, basiland marjoram, dry them in paper towels, and add to the scatter Quartirolo. Finally, add the herbs cooked well and mix it all together. Turn the oven to 200 degrees C - 400 F. 
Roll out the dough brisée, roll the puff pastry, olive oil and a spennellatenesovrapponetevi a second. Double sheet distributed on a cord made ​​of cheese, thenrolled up and brush with oil. Transfer the strudel with its baking paper on baking tray and bake for 20 minutes, let it cool slightly and cut into thick slices, removing the ends. Serve at once.
Recipe of 2012/01/18

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