ECCOMI...SON PRONTA!!! ESPERIMENTO.......NO RIUSCITO, DI PIU'!!!! GRANDE FRA'!
Del resto è un bene che me lo dica da sola no?
Ok ragazze! Come promesso la ricettina elaborata stamane ha fatto sì che il palato ne rimanesse mooolto soddisfatto e quindi eccovela qua.
Ingredienti: una confezione di pasta brisee , 250 gr. di aggiughe fresche (sardoni), 1 scatoletta piccola di tonno al naturale, 100 gr. di gamberetti, 1 formaggino piccolo al gusto di salmone (se ti va), 2 graaaandi cipolle rosse, 2/3 pomodori medi san marzano o se preferisci il peso uguale di ciliegini, rosmarino, sale...non necessario, ma se proprio tu non potessi farne a meno...vai...vai...su!
Metti 'na padella antiaderente a scaldare sul fuoco, e nel frattempo pulisci e taglia finemente le cipolle; una volta fatto, buttale dentro e lasciale cuocere con un filo di acqua, sai che devono ammorbidirsi sì?!
Ok ragazze! Come promesso la ricettina elaborata stamane ha fatto sì che il palato ne rimanesse mooolto soddisfatto e quindi eccovela qua.
Ingredienti: una confezione di pasta brisee , 250 gr. di aggiughe fresche (sardoni), 1 scatoletta piccola di tonno al naturale, 100 gr. di gamberetti, 1 formaggino piccolo al gusto di salmone (se ti va), 2 graaaandi cipolle rosse, 2/3 pomodori medi san marzano o se preferisci il peso uguale di ciliegini, rosmarino, sale...non necessario, ma se proprio tu non potessi farne a meno...vai...vai...su!
Metti 'na padella antiaderente a scaldare sul fuoco, e nel frattempo pulisci e taglia finemente le cipolle; una volta fatto, buttale dentro e lasciale cuocere con un filo di acqua, sai che devono ammorbidirsi sì?!
Una volta che sono passite (?)...è giusto? Si può dire anche così vero??? (Io sono ignorante con i technical terms), remove it from fire and put them aside, just like the art ... (It's too far 'is joke ...).
Now filleted anchovies (I will always recommend the fishmonger to do it, but there are those who 'do not disturb ... I'm chore to me bores me ... ... but you do).
Now! Another pan to heat on the fire ... you want, I'm 'na mix the vegetables born ... when it is hot, cook the fishes ... you remember the recipe for "sardines in savor of Fra'"??? Here this part is the same ... so please do not make me rewrite and Vattel to see, great!
Now remove the skin of tomatoes and strizzagli out all the seeds, cut into slices not too thin ... and put them on ... by: open a can of tuna and shrimp ...?? Are frozen or not? If they are frozen is better! And do not even need to thaw them.
Roll out the dough crust on parchment paper, ready ... I'll take it easy, just open the envelope ... ah ah ah ... ok! Sorry I'm a little tired and my brain tends to derail ... I say, roll the dough crust, cream cheese with salmon now that I told you to buy, cover it on the bottom, pour over the Append, tuna, chopped and drained, the onions, shrimp, rosemary, add salt if you like ... and little 'bon!
Roll out the dough crust on parchment paper, ready ... I'll take it easy, just open the envelope ... ah ah ah ... ok! Sorry I'm a little tired and my brain tends to derail ... I say, roll the dough crust, cream cheese with salmon now that I told you to buy, cover it on the bottom, pour over the Append, tuna, chopped and drained, the onions, shrimp, rosemary, add salt if you like ... and little 'bon!
Please do not get the filling to the edges, leave at least 1 cm of space.
Now you have your hands' is species of "Pizzone" that looks at you and you do??
Get an ovenproof dish and place the all the dough that eventually overflowing the cuts and blades to strip the mixture over fish ... like a tart no ???..... what else?! FIRED!! I've only
girls do not know the microwave and then give time for the ovens "normal" and feature crisp about 12 minutes, but applies to any rule that when the oven smell the food to wander around the house and see the golden crust ... course is ready. BON DE
FEAR!!
Enjoy ...
Kisses to all.
by between
Now you have your hands' is species of "Pizzone" that looks at you and you do??
Get an ovenproof dish and place the all the dough that eventually overflowing the cuts and blades to strip the mixture over fish ... like a tart no ???..... what else?! FIRED!! I've only
girls do not know the microwave and then give time for the ovens "normal" and feature crisp about 12 minutes, but applies to any rule that when the oven smell the food to wander around the house and see the golden crust ... course is ready. BON DE
FEAR!!
Enjoy ...
Kisses to all.
by between
0 comments:
Post a Comment