Ingredients
500 g of tomato sauce
300 g conchiglioni
300 g minced meat
250 g of white sauce
Grated cheese
onion
Black pepper
Nutmeg
Butter
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Ingredients for the sauce
25 g butter
25 g flour
250 g of milk
Nutmeg
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Preparation
* Prepare the sauce fry the onion in the oil and adding the past. Add salt and cookfor fifteen minutes.
* In another pan fry the other onion and add the minced meat. Season with salt and pepper and cook for ten minutes.
* Meanwhile, preheat the oven and bake conchiglioni in salted water, drain when aldente.
* Let cool separately for a few minutes and then fill with meat filling, using a spoon.
* Then in a nonstick saucepan prepare sauce by melting the butter first, then add the flour gradually, stirring carefully so as not to create lumps.
* When cooked add it to the sauce before.
* conchiglioni Put in a baking dish and cover with tomato sauce and bechamel.
* Sprinkle the dish with plenty of grated cheese.
Buon Appetito!
I miss her cooking so much and especially my dear blog about cooking, but as Ialready said and repeat it when you return home for the holidays you can not doanything!
However, I spent a wonderful Christmas with family, chatting and smiling and evenbetween various delicious dishes!!
Today I decided to post the first course of Christmas: the sauce and mushroomcrepes! I did not have many pictures because I was taken by fast!
A wish, albeit with some delay, all of you!!
Ingredients for 8 crepes
3 eggs
150 gr flour
300 ml of milk
10 g butter
400 grams of sauce (40 g of butter, 40 g of flour and 400 ml of milk)
150 grams of mushrooms (porcini is better)
Approximately 100 g fontina
50 g of grated cheese
Mushroom soup
Extra virgin olive oil
Onion
Nutmeg
Parsley
Pepper
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Preparation
* In a bowl combine the warm milk with the flour. When the two ingredients areblended, add the eggs and melted butter and salt. Let stand for several minutes.
Melt butter in a * more good frying pan to grease the bottom and prepare crepesby pouring a spoonful of batter in center and swirling the pan to distribute it across thesurface.
* Cover with the mixture and then gently turn the crepes on the other side. Finishcooking for a few minutes.
* After finishing the cooking rolled up for him to take shape.
* In a pan, fry the onion in oil. Add the mushrooms and cook them with his cooking water by adding a little 'nut mushroom broth.
* Bake for 20-25 minutes. Season with salt and pepper and add the choppedparsley.
* Meanwhile, in a nonstick saucepan prepare sauce by melting the butter first, thenadd the flour gradually, stirring carefully so as not to create lumps.
* Pour the milk at room temperature and raise the heat to medium heat and bringto a boil.
* Continue to cook stirring constantly, otherwise the sauce will attack.
* When cooked turn off the heat.
* Pour the sauce into the pan with the mushrooms, adding the grated Fontina.
* Stuff the crepes with the mixture just prepared and wrap tightly.
* Arrange the crepes in a buttered casserole dish and pour the rest of the sauceover the crepes.
* Add a sprinkling of grated cheese and bake at 180 degrees for about 15 minutesin the preheated oven.
* Serve warm.
Buon Appetito!
Figs and Gorgonzola risotto, I decided today to offer you a very tasty recipe, I show you the recipe for fig and gorgonzola risotto, a dish in my opinion to be missed, therecipe is not at all difficult
's only really important thing is the quality of the ingredients so try to have some goodfigs and especially of' good gorgonzola, here is the recipe,
try it and let me know.
Ingredients:
250 grams of rice
1 / 2 onion
vegetable broth q.b.
5 figs
50 g gorgonzola
50 g butter
1 cup dry white wine
Figs and Gorgonzola Risotto Preparation:
Let the onion soften in a pan with half the butter (a nut, 25 g), as soon as the oniontake the rice and toast it in the 'fry', takes a few seconds, then pour the white wine, stirring frequently until the wine has evaporated, then add 3-4 cups of vegetable broth and continue cooking the rice, stirring often so as not to attack in the meantime peelthe figs and cut into cubes, go now to pour into the pan with the rice and continue thecooking the same until completion, if necessary, add more broth.
When cooked risotto going to incorporate the remaining butter and gorgonzola cheese, stir well to incorporate everything, so served, the fig and gorgonzola risotto isready!
