The idea comes from the ' Perosa ' of Sandra ( Salerno, ed) , 'old 'but also cool as if nothing had happened. A little 'sweet, but also a little' salt and, anyway, closing the menu worthy 'to the slices' orchestrated just a few days ago . :)) Stè of Sandra Perosa, I was curious since dall'incipit that day literally guarded turinese creative-cook, I stole with my eyes every small gesture and clearly wise, very sweet, I could not wait d 'taste! "Ohi Precy, tastes a bit 'Perosa is here,' it is that I give you part with cheese neehh. Revelation: biting is one with the sacred commitment to rifarsele at home, even trying to play a bit 'around ... eheheh, meanwhile, on the housing question! But here, well, rather than a game, practice has run the Treaty of mere contingency, the series " who has seen around a paper bag fairy? "To which we say at once that the original Perosa should be cooked in these magic bags ... very professional and I in fact, here, I opened the post saying" the idea comes from ... ", but then surrenders to a bag of ordinary aluminum foil easily remedied in the pantry. What's more, the rest is even more immediate, we proceed in layers: thin slice of pear thigh, slice of black bread , preferably rye for a decidedly rustic version (the Sandra Perosa, among other things, involve pain d'épices and then everything depends on what c'avete also a bit 'mind you, more or less sweet, more and less dessert appetizer or vice versa) , goat cheese fresh and creamy, flavored with wires ' coarsely chopped chives , a trickle of orange honey, a little chopped pistachios , freshly grind black pepper, a pinch of fleur de sel . Next well with the layers until you finish the slices of pear, and all s'impacchetta s'inforna at 200 degrees for 10-15 minutes ( pears will soften, but still remain crunchy ). Remove from oven and serve immediately.
Ah Sandra, buon compleanno neehh!!! :))
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