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CREPES Valdostan

DIFFICULTIES ': EASY

The Valdostan crepes are one of the most typical recipes of the Valle d'Aosta.

INGREDIENTS FOR 4 PEOPLE:


- CREPES
N 12 - GR 250
FONTINA D'AOSTA - HAM 12 slices
- SAUCE 1 \\ 2 lt
- grated parmesan cheese 50 gr





PROCEDURE Prepare the crepes following the recipe that you can find by clicking here .


Cut into thin slices fontina. Spread the crepes
and arrange on a slice of ham and a few slices of fontina.

Fold crepes fan, as shown in the picture.

Prepare the bechamel following the recipe that you will find by clicking here .
Preheat oven to 180 ° C.

Coat a baking dish with sauce and arrange over the pancakes. Cover with a thin layer of bechamel , some cubes of cheese and sprinkle with Parmesan cheese.

Gratin Valdostan the crepes in the oven for about 20 minutes and serve hot.

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ONIONS STUFFED

DIFFICULTIES ': MEDIA

INGREDIENTS FOR 4 PEOPLE:

- MINCED
200 gr - 100 gr grated parmesan
- ONIONS
N 4 - N 1
EGGS - GRAPPA
- BUTTER
- SALT


PROCEDURE :

Fry the minced meat slightly.
Boil the onions in half cooked, then cut them in half horizontally. Remove the pulp from each and chop onion, then mix with the minced meat.
Add the grated parmesan and a pinch of salt bond with the egg to obtain a homogeneous mixture. Fill the cavities with the mixture of onions , completing with a butter.
Place the onions in a baking pan with butter, salt and spray onions with a little 'of grappa. To obtain a fragrant crust, brush the surface with beaten egg and crumble over bread sticks.
Bake at 200 ° C for about 45 minutes.

Stuffed Onions can be enjoyed hot and cold.

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BUNG BUNG

All are wondering what the bunga bunga: The
bunga bunga is the recipe of the moment.



Of Melancholyblues at it.wikipedia [Public domain], from Wikimedia Commons

little joke to lighten a bit, imagine that these are the bunga bunga stuffed onions (!)

INGREDIENTS OF BUNG BUNG FOR 4 PEOPLE:

- MINCED 200 gr
- 100 gr grated parmesan
- ONIONS
N 4 - N 1
EGGS - GRAPPA
- BUTTER
- SALT


PROCEEDINGS

Fry the minced meat slightly.
Cook the onion is half cooked, then cut them in half horizontally. Remove the pulp from each onion and chop, then mix with the minced meat.
Add the grated parmesan and a pinch of salt bond with the egg to obtain a homogeneous mixture. Fill the cavities with the mixture of onions, completing with a butter.
Place the onions in a baking pan with butter, salt and sprinkle the onions with a little 'of grappa. To obtain a fragrant crust, brush the surface with beaten egg and crumble over bread sticks.
Bake at 200 ° C for about 45 minutes.

The bunga bunga hops, onions stuffed can be enjoyed hot and cold.

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DIFFICULTIES ': EASY
The
of creme caramel recipe is of Portuguese origin although the name is of French origin.

The creme caramel is a sweet "to spoon" very popular in restaurants around the world accompanied by the inevitable caramel.

INGREDIENTS FOR 6 PEOPLE

- sugar 75 gr
- 4
EGGS - MILK

500 ml - 250 g CARAMEL

PROCEDURE

Beat eggs with sugar, add the milk before brought to a boil with the lemon zest. Stir well to prevent the eggs cook.

Pour into molds or one large mold the caramel , fill with the mixture of eggs and milk and cook in water bath in oven at 180 ° C for 45 minutes.

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CREME CARAMEL LIES OR TALK

DIFFICULTIES ': EASY

Lies are a typical cake carnival recipe of Italian cuisine, are called by different names in different regions of Italy: gossip, frappe, crostoli etc. ... The recipe
of lies and rumors seem to have ancient origins back to Roman times.

INGREDIENTS FOR ABOUT 40 Lies:

- 250 gr
FLOUR - SUGAR
30 gr - 20 gr
BUTTER - EGGS N 1
- baking powder 1 \\ 2 tablespoon
- WHITE WINE
- VANILLIN
- SALT
- SEED OIL

PROCEEDINGS
Mix the flour, egg, sugar, salt, a little 'white wine with butter without letting it dissolve. Forming a consistent dough. By taking pieces of dough roll out with rolling pin into thin sheets and cut the desired shape with the cutter wheel. Fry
lies in very hot oil or lard.
Before serving, sprinkle with powdered sugar.

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ROSE PASTRY CREAM AND CHICKEN AND HAM

DIFFICULTIES 'IS EASY

The roses are a pastry simple recipe to make but very beautiful from the aesthetic point of view.

INGREDIENTS FOR 4 PEOPLE:


- PASTRY
250 gr - 100 gr cooked ham (or you can also use the mortadella)
- 100 gr SCAMORZA


PROCEEDINGS

Pull the pastry with the Matarelli by spreading very fine. Cut the smoked cheese
wide strips 4 or 5 cm. Cut the pastry
in strips about 10 cm. to put on it the pieces of smoked cheese.

Fold in half the strips of pastry carefully close with your fingers.

Place a slice of ham on each strip and with a very sharp boxcutter make cuts on top of the pastry strip to form each petal.

Roll up the strips with your hands and gently open the petals of the rose.

Arrange the roses on a baking sheet covered with parchment paper and bake at 180 ° C for about 45 minutes.

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Bulma Et Chichi Fusion

DIFFICULTIES ': EASY

INGREDIENTS FOR 4 PEOPLE:

- SLICES OF CHICKEN BREAST
400 gr - 125 ml
CREAM - DRY WHITE WINE
- sage leaves
- OLIVE OIL

PROCEEDINGS


Flour slices of chicken, fry in a pan with olive oil. Add salt and season with chopped sage. Add wine white.
When the wine has evaporated, add the cream, sprinkle with a tablespoon of water and continue cooking for about 15 minutes.

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SAGE BREAD AND EGGS AND BACON

DIFFICULTIES ': EASY
This is one of the recipes
easier to reuse the bread that is left from Christmas and New Year dinners. The recipe of bread and egg in fact you can do very well with the dry bread, or perhaps is even better.

SERVES 4 - 8 slices of bread
N - N 3
EGGS - MILK 100 ml
- OLIVE OIL


PROCEEDINGS

Cut the bread into slices, dip in milk amorbidire them. Dip the bread slices in beaten eggs and cook them in a pan with hot oil.

an even more calories is to put between two slices of bread, before passing into the egg of the pieces of cheese (or smoked mozzarella).

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DIFFICULTIES ': EASY

SERVES 4

- PLUMS 8
- ALMOND 8
- 8 slices of bacon

PROCEDIEMENTO:

Insert an almond in each plum, wrap in bacon, place them on a baking tray lined with baking paper and bake for a ten minutes at 180 ° C.

Serve hot.

As you can see is a very simple recipe that can be served as an aperitif.

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PLUMS PEARS AND BUNDLES NUTELLA

DIFFICULTIES ': EASY

SERVES 4



- PASTRY
250 gr - 100 GR NUTELLA
- PERA GREAT
N 1 - egg yolk 1
- icing sugar





PROCEEDINGS

Peel the pear and cut into cubes.
Pull pastry with a rolling pin, cut the dough into triangles with a side of about 7 \\ 10 cm.

Place in center of each triangle, a spoonful of Nutella and a piece of pear.

Bend the triangles and seal on all sides by pressing with a finger or the tip of a boxcutter.
Line a baking tray with baking paper and carefully place the dumplings of Nutella and pears, brush with beaten egg yolk and bake at 180 degrees for about 20 minutes.
Before serving the dumplings of Nutella and pears, sprinkle them with icing sugar.

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Bourguignonne

DIFFICULTIES ': EASY

La Bourguignonne, which is short for Fondue Bourguignonne is a recipe good to aggregate a table of friends.
Fondue Bourguignonne is a typical dish of the Burgundy region of central France. Is to cook pieces of meat in a pan of oil, the fun part is that each diner has a couple of forks and shall personally cook the pieces of his flesh. Before eating the pieces of meat are dipped in different sauces.

INGREDIENTS FOR 4 PEOPLE:

- Veal
GR 100 - GR 100
CHICKEN - SAUSAGE 100 GR
- HOT DOG 100 GR
- peanut oil 500 ml

- COCKTAIL SAUCE
- béarnaise
- tartar sauce
-

MUSTARD PROCEDURE:
Cut the meat into cubes of about 2-3 cm. the side and place in a serving tray in the center of the table. Prepare the burner for the traditional bourguignon oil filling and placing a peeled potato to lower the smoke point of oil, thus avoiding burning.
Each guest will have a couple of forks to cook meat marked with a different color.

To start the dinner you heat the oil on the cooking gas to reduce delays. When will
on the appropriate place it on a hot stove. At this point the guests will start to dip the meat, once cooked recover their piece and dip it in various sauces before eating.

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DIFFICULTIES ': EASY

The cocktail sauce, cocktail sauce also called in Italian, is a very delicate sauce that is used to accompany the fun fish recipes such as shrimp cocktail.

INGREDIENTS FOR 4 PEOPLE:

- 250 GR
MAYONNAISE - ketchup 2 tablespoons
-
teaspoon Worcestershire sauce - a teaspoon COCNAC

PROCEDURE: Add the mayonnaise

the steady ketchoup, the Worcestershire sauce and cognac, turning very slowly not to remove the mayonnaise.
It 'very easy to make a sauce but with a very delicate flavor.

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cocktail sauce tartar sauce béarnaise

DIFFICULTIES ': MEDIA

The béarnaise is a white sauce of French origin is suitable to accompany grilled meat or fish and fondue bourguignon.

INGREDIENTS FOR 6 PEOPLE

- EGG YOLKS
N 2 - wine vinegar 50 ml
- water 1 tablespoon
- 125 GR
butter - 1 shallot
N - N 1 chopped chervil
- TIMO
- LAUREL
- TARRAGON CRUSHED
- DRY WHITE WINE
-
SALT - PEPPER

PROCEEDINGS

Pour into a pot herbs and shallots, season with salt and pepper and sprinkle with vinegar. Boil it all by reducing by two thirds. Strain the mixture and continue cooking in a double boiler, taking care to avoid bumping.
Add the egg yolks and a tablespoon of water. Fit it with a whisk until mixture is thick and soft, then add the butter cut into small pieces previously. Add a few drops of lemon juice.

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DIFFICULTIES ': EASY


The tartar sauce is a sauce white suits fish recipes but also for fondue bourguignon .

INGREDIENTS FOR 4 PEOPLE:


- 250 GR
MAYONNAISE - chopped parsley 1
SPOON -
1 teaspoon chopped chives - 1 teaspoon chopped capers
- CUT GHERKINS in small cubes 1 teaspoon

PROCEDURE: Mix the mayonnaise

with chives, capers, gherkins and parsley, stirring slowly to not remove the mayonnaise.

One piece of advice I can give is to not use capers and gherkins in vinegar, even though they are harder to come by giving a better taste to the tartar sauce.