Tag: Salt

Roast beef in crust – Salt & Pepper – Italian Cuisine









<! – Android Devices High Resolution ->
<! – Android Devices Normal Resolution ->


<a href="https://gordon-ramsay-recipe.com/tag/roast">Roast</a> beef in <a href="https://gordon-ramsay-recipe.com/tag/crust">crust</a> – Salt & Pepper























Update available!
Tap the UPDATE button to update the Web App.

UPDATE
CANCEL

Install the Web App The recipes of Sale & Pepe on your iPhone.

Tap on Install Web App then Install Web App "Add to Home".

You're offline, some resources may not be available. Check the connection.

<! –

->







Pinterest




<! –

send by email

->

<! – email

send by email

->

<! – print

Press

->

luminous SalePepe "src =" https://www.salepepe.it/wp-content/themes/salepepe/images/luminosa.png "style =" position: absolute; z-index: 300;


Posted on 11/30/2021

Share

<! –

->





<! –

->

Caramel inverted cake – Salt & Pepper – Italian Cuisine

Caramel inverted cake - Salt & Pepper


Inverted caramel cake, preparation

1) Cut the apple and pumpkin a slices 2-3 mm thick, wash them and dry them with kitchen paper.

2) Line one 20-22 cm cake pan with parchment paper and grease it.

3) Melt the butter over low heat in a large no stick pan with vanilla sugar
and cook until you have a golden caramel; add the apples and the pumpkin and let them brown for 2 minutes
about on both sides; then, as they are ready, arrange them neatly on the bottom of the
cake pan and let them cool.

4) Work the eggs in a bowl together with granulated sugar and vanilla, with electric whisk,
until a frothy mixture is obtained. Gradually incorporate the sifted flour with the baking powder and the
salt; then add the ground walnuts, ginger and nutmeg.

5) Pour the mixture into the pan, level it with a spatula and pass it in a preheated oven. 180 ° for about 30 minutes or until the surface has taken on an intense golden color.

6) Remove the cake from the oven, leave it rest for 15 minutes then turn it upside down on a serving plate.

7) Sprinkle it with the pistachios cut into fillets or coarsely chopped, let it cool completely and serve.

?>

Published 11/23/2021

Share
recipe



Small mushroom tatin – Salt & Pepper – Italian Cuisine

Small mushroom tatin - Salt & Pepper


Small mushroom tatin, preparation

1) Clean the mushrooms, slice them and brown them in a pan with the garlic, a drizzle of oil, parsley and thyme; remove garlic and parsley, season with salt and pepper.

2) With a pastry rings 10 cm in diameter, made from puff pastry 6 discs and keep them aside.

3) Cut out 6 squares of baking paper and arrange them on a plate; using the pastry cutter, distribute a handful of coarsely chopped hazelnuts inside each one; then, for each tatin, form a layer of mushrooms, then distribute a little sliced ​​toma cheese and parmesan on top.

4) Remove the pastry rings and completely cover the composition with a disc of pastry forming one dome. Prick pasta with a fork.

5) Transfer the plate in the oven at 190 ° for about 15 minutes. Remove from the oven and leave to cool for a few minutes out of the oven.

6) Turn the tatin, gently peel off the paper e serve immediately.

?>

Published 11/22/2021

Share
recipe



Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close