admit I have neglected my niche in the kitchen .... but the distance from here was really for a good cause ... still work in progress! ... (Which we'll get a bit ':-)
Where were we ...? first a bit 'of healthy holiday, then work and a few misunderstandings that distracted me, now I just gotta put on my tracks! During the sleepless nights
review the recipes on my favorite cookbooks, I also copied and dictated notes of things like this cake simple salt simple I pinned some time ago.
can be a starter, a second or main course ... it all depends on the extent of the slice!
pie
"onions and gorgonzola"
Ingredients:
for a tin of 22 cm
One package of puff pastry
2 eggs
5 / 6 100 g of fresh onions
50 g Gorgonzola cheese
2 tablespoons grated parmesan to taste
milk 20 g butter
a tablespoon of dried oregano salt and pepper
Preheat oven 200 °.
Wash, clean well and chop the onions, then fry in butter without coloring them, if necessary, add water and let simmer well, add salt.
In a bowl combine the eggs and beat with a whisk, then add the ricotta, parmesan, oregano and a bit 'of milk to make it all a bit' more fluid, then season with salt and pepper.
When the onions are ready remove from heat and let cool slightly, 'while good to have the pastry into the pan, prick the bottom and evenly distribute the chopped gorgonzola.
Cover evenly with onions and immediately pour the egg over the surface of the dough. Fold the edges toward the center puff pastry.
Bake at 180 degrees for 40 minutes.
If you do take too brown cover with a sheet of aluminum foil and bring to finish cooking.
Serve warm.
for a tin of 22 cm
One package of puff pastry
2 eggs
5 / 6 100 g of fresh onions
50 g Gorgonzola cheese
2 tablespoons grated parmesan to taste
milk 20 g butter
a tablespoon of dried oregano salt and pepper
Preheat oven 200 °.
Wash, clean well and chop the onions, then fry in butter without coloring them, if necessary, add water and let simmer well, add salt.
In a bowl combine the eggs and beat with a whisk, then add the ricotta, parmesan, oregano and a bit 'of milk to make it all a bit' more fluid, then season with salt and pepper.
When the onions are ready remove from heat and let cool slightly, 'while good to have the pastry into the pan, prick the bottom and evenly distribute the chopped gorgonzola.
Cover evenly with onions and immediately pour the egg over the surface of the dough. Fold the edges toward the center puff pastry.
Bake at 180 degrees for 40 minutes.
If you do take too brown cover with a sheet of aluminum foil and bring to finish cooking.
Serve warm.
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