This is a busy period for me, too. I wish I could write every day a new recipe, post lots of photos and wonderful post filled with words. Then I would contact all my new blog friends, every day, to congratulate them for everything they publish, but do not always succeed ... I'm sorry. I hope to do better in the future ... I hope.
Tonight I leave you a prescription diet half and half no ...;-)
750 g potatoes;
2 eggs;
little milk, grated parmesan
;
100 gr Neapolitan salami slices into small pieces;
100 grams of mozzarella into small pieces;
salt and pepper, butter
and breadcrumbs for the molds;
For the salad: 1
fennel
1 tomato salad;
half green apple with its peel;
salt
extra virgin olive oil:
1 tablespoon apple cider vinegar;
1 teaspoon balsamic vinegar
Boil the potatoes in a pot with cold water. Once cooked, let them cool a bit '. Peel, mash and put in into a puree. Add the eggs, Parmesan, milk, salt and pepper and mix well (the mixture should be soft). Grease the molds with butter, sprinkle with a few bread crumbs and fill with the mixture of potatoes, halfway. Put a few piece of mozzarella and salami into small pieces, cover to the edge of the molds with another compound of potatoes. Bake at 160 degrees for about 15 minutes (depending on size of molds, was my mini).
For the salad:
a cut fennel into thin slices clean, even cut the tomato and half an apple green, also in thin slices. Prepare a sauce by dissolving the salt in a little cider vinegar and add, stirring constantly, extra virgin olive oil and a few drops of balsamic vinegar. Season the sauce with the salad. Prepare the dish by placing the salad in a pastry rings to give a nice shape, accompanied with the pie ... and
... and that's it ...... good appetite and buonumoreincucina everyone!
Until next time,
Rosalba
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