INGREDIENTS
-100 gr of green beans
-100 gr of cherry tomatoes
-2 spoons of extra virgin olive oil
-salt and oregano
-2 garlic cloves
-50 gr of mozzarella
-50 gr of ham (a slice of in cubes)
-160 gr of pasta
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Archive for the ‘Jump in the pan’ Category
Ingredients
-125 g of bennet salad
-4 radishes
-4 walnuts
-4 small mushrooms
-2 spoons of extravirgin olive oil
-1 spoon of apple vinegar
-freshly ground black pepper
-Sugar and Salt
-40 g of Asiago cheese
-40 g of Leerdammer cheese
-40 g of Gorgonzola cheese
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Ingredients
– 6 small red tomatoes
– 6 basil leaves
– 4 branches of parsley
– 2 anchovies in olive oil
– 150 of tuna in olive oil
– 1 spoon of grated bread
– freshly ground black pepper
– 2 spoon of extravirgin olive oil
– 1 coffee spoon of black olives pâté
– salt
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Ingredients
-150 g od potatoes
-6 branches of parsley
-1 garlic clove
-salt
-150 g of pasta linguine
-2 spoons of extra-virgin olive oil
-black pepper ground on the spot
Ingredients
-500 gr of cherries
-50 gr of sugar
-100 ml of water
-500 gr of creamy white yoghurt
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Ingredients
-4 ripe peaches
-100 gr of wood strawberries
-100 gr of blueberries
-100 gr of currant
-2 spoons of sugar
-1 spoon of sugar in grains
Ingredients
-300 gr of cherry tomatoes
-4 black olives
-salt
-4-5 basil leaves
-2 spoons of extra-virgin olive oil
-2 garlic cloves
-6 slices of pork loin (300 gr)
-pepper
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Ingredients
For the dough
– 200 g white flour
– 50 g lard (or butter or margarine)
– 1 whole egg
– Lemon juice
– salt
For the filling
– 200 g ricotta cheese
Ingredients
– 250 gr jam
– 1 egg
– Icing sugar
– 250 g white flour 00
– 125g caster sugar
– 100 gr lard
– 1 whole egg
– 1 egg yolk
– 1 lemon
– 1/4 teaspoon baking powder
– Sale
– butter
– flour
Preparation
– Begin to prepare the pastry: sift the flour with the baking powder and a pinch of salt, then add the sugar and the grated rind of half a lemon.
– Open the mixture and stand in the center lard, egg yolk and whole egg: Work the dough quickly.
– Wrap it in a sheet of wax paper and place in refrigerator for about 30 minutes.
– Meanwhile buttered and floured 19-20 molds in the shape of boat.
– After the time necessary to roll out the dough obtaining a sheet thickness of about 3 mm. and coated it with stencils, cutting the excess on the edge.
– Spread the jam boats in freeing up the dough on the board.
– Roll out the pastry trimmings and make a new pastry: cut small pieces at a time and place them on the boats as a ‘cover’ by joining the dough on the edges.
– Beat the egg in a dish and brush it with the ‘bocconotti’ on the surface.
– Bake in a preheated oven at 160 degrees for about 30 minutes leave them there: once cooked should be golden brown on the outside and perfectly cooked inside.
– Let cool, then remove them from the molds and sprinkle with icing sugar.
