I find that the broccoli in addition to having a nice shape tree has beautiful shades of color . I remember when staying in Catania, wandering through a market, I was fascinated by the banks that sold broccoli and cauliflower with a purple hue, a beautiful carpet of color.
Broccoli as well as being a nice shape and color is a versatile vegetable that combines well with other ingredients. I thought to use as a backpack stuffed with crunchy. I joined the broccoli to the savory flavor-aroma of bacon and fresh flavor and delicate biological Caciottone a semi-hard cheese vaccine compact paste.
Ingredients:
a roll of dough crust 1
broccoli (500 g approximately)
broccoli (500 g approximately)
100 g bacon 100 g
Caciottone biological (or any cow's milk cheese to taste)
Caciottone biological (or any cow's milk cheese to taste)
1 small red pepper (the amount varies depending on the chili type and tastes)
1 clove garlic
extra virgin olive oil salt
Preparation:
It cleanses the broccoli by removing the outer leaves and the core, is split in florets and wash. We do cook the florets in boiling water for about 5 minutes and drained.
In a frying pan you fry the garlic with extra virgin olive oil and hot pepper are added to the tops of the broccoli salted and blow for several minutes.
In a baking dish you have the roll pastry crust with its baking paper, pour in the center of the tops broccoli sautéed, bacon and cheese cut into sticks. You take a piece of dough and fold over the filling, pour the edge with cold water and fold the other side of pasta, pressing with fingers to seal it and give it a form bundle. It Brush entire surface with water and practice of the cuts at an angle, a distance of approximately one cm apart, to make the steam that comes out. You put in the oven at 180 degrees for about 30 to 40 minutes. It can be served either warm or cold.
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