Can You Buy Safeway Icing

pastry with leeks and bacon on toast with cream of cauliflower with cheese and onion pies

Questo e' il primo che ho fatto per la cena francese; una vellutata di cavolfiori.
Quando l' ho mangiata non mi hann messo i crostini al burro, ma a me
piacciono tanto.

INGREDIENTI per 8 persone
1 cavolfiore di kg. 1
4 patate
1 cipolla
burro
ml. 250 panna fresca
sale e pepe
pane per tramezzini
per il brodo di pollo:
un bel pezzo di pollo
sedano
carota
cipolla.

PROCEDIMENTO

Tagliare a pezzetti la cipolla e le patate


nella pentola a pressione cucinate il brodo di pollo per 20 minuti da quando
inizia a fischiare.
Mettete il burro in un' altra pentola e fatelo sciogliere.

rosolate le patate e la cipolla

Lavate il cavolfiore

tagliatelo a pezzetti e incorporatelo nella pentola dove ci sono le patate e le
cipolle.
Aggiungete il brodo filtrato, non tutto , diciamo 1 litro giusto per cucinarlo.
Se come me fate con la pentola a prssione , ci vorranno 10 minuti da quando
fischia, altrimenti con la cottura tradizionale 45 minuti.
A questo punto frullate il tutto, se la minestra e' molto densa aggiungete il
broth, add cream and salt and pepper to taste.
Dice the sliced \u200b\u200bbread 'and we do it with a little brown' butter.
Serve cold separately.

With this recipe I participate in the contest
IF NOT 'SOUP AND' WET NAP

of recipes minute '

ENJOY
ANTONELLA

Half Head Or Full Head Of Highlights

This' a basket made with bread dough and stuffed with soft cheese, onions
Tropea red and black olives.
E 'an appetizer to be served hot, and' simple but very tasty.
Try it, it is not 'particularly difficult to do.
With these doses will get 8 / 10 pies.

INGREDIENTS
for bread dough
gr.350 00
flour 1 teaspoon sugar 1 teaspoon salt

gr.20
yeast 3 tablespoons extra virgin olive oil
ml. 180
warm water for the filling: 300 g
stracchino
4 small red onions 2 tablespoons black olives

thyme

rosemary 6 tablespoons extra virgin olive oil salt and pepper


PROCEDURE

Dissolve the yeast in the 'warm water, add sugar, salt, oil and flour
. Mix all ingredients and work well.
The dough should be elastic.
let rise in a warm place covered until
will double 'volume.


Cut the onions into slices of 4 mm and allow to simmer on low heat in a skillet
antiaderentecon 4 tablespoons of 'water, 2 water, a sprig of thyme and a
rosemary, stirring often.
salt and let cool.

Roll out the dough with a Matarelli and use it to line the molds
buttered and floured.

Spread the soft cheese cut into small pieces and olives.

olives, a few leaves of thyme and finish with pepper and a drizzle of 'oil.

Put them in the oven already 'hot at 220 degrees for 10-12 minutes, until the pasta is
' golden.
Pull away from the molds, serve hot or warm.

ENJOY
ANTONELLA