With so much of my grandmother's flat in plain sight, another round, flat-old mother and another, against all odds ( whèn m'impunto I really do miracles ), we even knocked out some semblance of a recipe schematic. And maybe, perhaps, after all states! Now, being just a recipe mammesca , fingers crossed that the determination of the tentavivo undetectable, you know, do not get to affect the soft and cuddly-ever :))... but we sincerely hope not!
pie straw and hay pasta with artichokes for 8-10 people
500 g of hay and straw noodles
1 kg and 1 / 2 of
artichoke hearts 3 tablespoons grated pecorino cheese
3 tablespoons grated Parmesan cheese 2 tablespoons
200 ml of fresh cream 4 thick slices of salami Neapolitan finger
2 slices of smoked cheese thickness of a finger
1 clove garlic 1 spring onion 4 tablespoons
d'olio extravergine d'oliva
sale e pepe
In un'ampia padella, scaldare l'olio e rosolarvi l'aglio sbucciato e leggermente schiacciato e la cipolla novella tritata. Eliminare l'aglio. Aggiungere i carciofi tagliati a spicchi e lasciar insaporire con cura: devono ammorbidirsi. Condire con sale e pepe, prelevarne metà e frullare con l'aiuto di un mixer unendo anche lapanna, la ricotta, due cucchiai di pecorino e due di parmigiano (dovrete ottenere una cremina morbida ed omogenea). Intanto, cuocere le tagliatelle in abbondante acqua bollente e salata, scolarle al dente e condirle con la crema di carciofo (lasciarne un po' da parte) ed il resto dei carciofi lasciati interi. In una teglia leggermente imburrata, pour half of pie dough, cover with cheese and salami, cut into cubes, complete with the rest of the dough, spreading on the surface of the cream of artichoke made by, the Parmesan and the remaining pecorino and bake at 180 degrees for 15 minutes ( must form a golden crust). Remove from oven, let stand for ten minutes and serve.
0 comments:
Post a Comment