How Does Chlamydia Start

LICImenu ... unbelievably menu ...

For someone a bit 'dreamy and pazzarella

tenacity and willpower only

magnetizing winding and with a smile

in its originality has enchanted

him, the king of joy, energy and simplicity ...

a menu for a special couple Special

full of stars and magic of the woods ...

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APPETIZER:

BACI CHAMPIGNON

INGREDIENTS

12 heads mushrooms (small)

grass onion

rosemary

pine nuts 10 gr

Parmesan

robiola 100 gr

cream 75 gr

salt, pepper

PROCEDURE

clean mushrooms and remove the heads from the stalks.

Prepare the filling by mixing cream with robiola, salt, pepper, Parmesan cheese, pine nuts add to the end, all chopped chives and rosemary. Filled with this stuff the mushroom caps 6 Cover with the remaining 6 as were the kisses of checkers.

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STELLINE polenta with bacon and artichokes

Take a packet of ready-made polenta! Make slices 1 cm thick, then with a biscuit cutter do you spend on the grill a few stars to brown them on both sides. Arrange the slices of bacon even mo 'and rose to 1 / 4 of the artichokes. Serve.

You can also prepare a variety of flavors, such as with truffle sauce, black olives and green chopped tomatoes seasoned with olive oil and salt ...

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FIRST COURSE:

Lumaconi BAKED

INGREDIENTS

paste special "slugs"

tomatoes

black olives

fresh mozzarella

Parmesan

butter

garlic

oil

oregano

salt, pepper

PROCEDURE

Cook the snails leaving the tooth. Meanwhile prepare the sauce by frying the garlic in oil, add the olives cut in half, the chopped tomatoes. Add salt, pepper and oregano and cook for 5 minutes. Season the pasta with the sauce, line a baking tray with baking paper and place the dough with a little olive oil sprinkle with mozzarella and Parmesan cheese into small pieces. Bake for 35/40 minutes at 160 ° C.

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SECOND:

PORTFOLIO OF PORK WITH POTATO WET

INGREDIENTS

400 gr potato

2 slices of pork loin

35 g fontina

25 g celery

25 g onion

20 g pancetta slices

garlic, parsley,

butter, salt, pepper

Saute for a couple of minutes the onion and half a clove of garlic in a knob of butter. Remove the garlic and add the chopped celery leaves, then the potatoes, peel into small pieces. Mix, add 300 g of water, salt, and simmer covered for 10 min.per cook another 5 minutes uncovered. Finally add a handful of pepper, a sprig of parsley and half a clove of garlic. Open the book to the slices of meat and beat lightly with a meat mallet, then distribuitevi fontina over the fillets. Reassembles the slices beating the edges with knife to seal lamadel ("portfolios") and cover with the bacon. Lay it down on the bacon in a frying pan, cook for 2 minutes, turn it and cook for another 3 minutes. Serve with potatoes.

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SWEET:

TART with mascarpone and chocolate drops

cinnamon 1 / 2 teaspoon

Chocolate Drops 100 gr

10 grams potato starch

250 gr mascarpone

250 of ricotta

2 egg

1 teaspoon of vanilla extract

200 grams of sugar

400 g pastry

PROCEDURE

To make the tart with mascarpone and chocolate chips for the first thing you must dedicate to the preparation of the pastry that will be the base of your cake.
Meanwhile buttered greaseproof paper and lined with a baking pan with a diameter of 22-24 cm. Route the 3 / 4 of the pastry with a rolling pin and arrange in pan, set aside the remaining pastry you use to seal the final. Begin to prepare the cream that will serve for the filling of the pie. In a bowl, pour the ricotta, egg yolks, sugar, potato starch, vanilla and cinnamon.

mix with a whisk Electric and then add the mascarpone cream, chocolate chips and mix together with a spatula. Then pour the cream into the pan.

Level the cream with a spatula and flatten the edges of pastry. With a cutting wheel, cut strips of dough that will be used to decorate the surface of the tart (about 2 cm wide) and arrange them at regular intervals on the surface of the tart. to form the diamond cross. Bake the tart with mascarpone and chocolate chips in 180 degrees for 40-50 minutes. Once baked, sprinkle the tart with icing sugar.

bon appetit!