But how good are the stuffed artichokes! Before put aside my prejudices and taste it took me a while 'Do not say crap .. how many of us have or have had culinary prejudices, especially not to give in to the parent on duty! : D Oh my Dioooo, now that I am the parent maybe everything will turn against me!! I wonder what she'll wait a little later ', even if you think about it, the difficulty of the family, the one that was always my despair, it was my sister, Coco, that I was born she wanted to wear a dress elegant Celi (which all 'age was about 14 years, while my sister only 6). Heck, it takes a certain style, even to visit a sister in the hospital (that's solved the mystery of his name Coco, aka Serena)!
'nuff said, let the recipe cooked in the pan PEDRINI That wonderful product!
Ingredients:
5 artichokes
50 gr.
breadcrumbs 150 gr. of mortadella
2 eggs
100 gr. grated cheese Toscanelli
100 gr. Ricotta
3 leeks
salt
pepper
Procedimento:
Unire la mortadella, il pan grattato, il formaggio, la ricotta e le uova, salare e pepare.
Dividere i carciofi in due parti, riempirli con il composto mettendolo anche tra le foglie.
Nel tegame mettere un filo d'olio, un bicchiere d'acqua ed i tre porri tagliati sottili.
Disporre i carciofi, coprirli con il coperchio e metterli sul fuoco per 30 minuti (se necessario aggiungere altra acqua).
50 gr.
breadcrumbs 150 gr. of mortadella
2 eggs
100 gr. grated cheese Toscanelli
100 gr. Ricotta
3 leeks
salt
pepper
parsley
Procedimento:
Unire la mortadella, il pan grattato, il formaggio, la ricotta e le uova, salare e pepare.
Dividere i carciofi in due parti, riempirli con il composto mettendolo anche tra le foglie.
Nel tegame mettere un filo d'olio, un bicchiere d'acqua ed i tre porri tagliati sottili.
Disporre i carciofi, coprirli con il coperchio e metterli sul fuoco per 30 minuti (se necessario aggiungere altra acqua).
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| TEGAME PEDRINI 2 DIAMETER 28 HANDLES |
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| GLASS LID PEDRINI |
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