About Parmesan cuisine ... 'cause not to mention how much preparation goes into his Majesty' the Parmiguano Reggiano??
Gia 'I said and written much on these pages, at Thursday' pink dedicated to the King of our cheeses
but this recipe is worth to bring it back 'cause fast, practical and attractive: a healthy snack, a spezzadigiuno ... a aperibuffet!! These in particular must have entered the winter season.
INGREDIENTS: 250g of milk
00 + 100 gr white flour 100 grams of corn flour (semolina flour)
100 g butter 100 grams of Parmigiano Reggiano (30 months!)
20 g sugar 1 packet yeast (or use white flour with baking powder) depends on what you have in your pantry!
2 eggs, salt, pepper
butter and flour for molds
do:
slip the eggs into a bowl and mix the two sifted flour, add salt, pepper and sugar with yeast.
Mix 250 g of milk, pour slowly, but add the cooled melted butter and whisk to hook so as not to form lumps.
I used the large glass dellla global fixed blade knife.
Grease and flour the molds (I used paper cups for the muffins and the Teflon molds for donuts!), Three-quarters fill the molds with the mixture and bake in oven at 180 ° C for 30 ' .
can cook separate slices of bacon, how many muffins to make them crispy.
accommodate bacon muffin cut in half 'or
a clean cioppettino endive, drain, set it on a serving plate, sit on the muffin.
Serve with a sauce made with:
250 g of natural yoghurt
salt, pepper and chopped chives.
Bon Appetit!
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