House renewed, new oven, so what better way to usher in a beautiful (and very good) pie? So puff pastry various magazines including Italian Cooking on the iPhone, I found the recipe for me. need: 2 zucchini, garlic, parmesan, basil, extra virgin olive oil, 8 red tomatoes, 1 roll of puff pastry, 1 yellow pepper, pepper, salt, ground 3 slices of bread, pine nuts.
It scald the tomatoes, peel, cut in half, are emptied, they are salted and put them upside down on a plate to drain. Frying pepper, it peels and it deprives itself of the seeds and membranes and reduce it into small cubes. Cut the zucchini into small cubes also. You skip the zucchini with garlic, olive oil and dried as soon as I joined the pepper, salt and pepper on and off. Mix the chopped vegetables along with white bread 2 tablespoons cheese and chopped basil (I have not made because no in season and do not like to dry). Blot and dry the tomatoes with paper towels, fill them with the diced zucchini and bell pepper, oil a baking dish about 29 cm. in diameter, covered with a disc of baking paper, oil very thoroughly and sprinkle with Parmesan and 40 g. pine nuts. Place the mold on tomatoes with the stuffing side up. Unroll the pastry and prick with a fork, then spread it over the tomatoes by covering them and tuck the edges. Bake in preheated oven at 200 degrees for 35 minutes, then bake the cake on a plate that can go in the oven, sprinkle with more Parmesan and put in the oven under the grill to toast the pine nuts. Serve freshly baked tatin. This was my personal "welcome back" in the kitchen!
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