Saturday, March 12, 2011

Difference Between Herpes And Shingles?

The last PUMPKIN: ends with .... Quiche with pumpkin and ricotta

The quiche is remained available ... appetizer, snack, before, during and after lunch ... teases us in every way!

pumpkin, here it is,


This tart is' one of my usual preparations in economics, I'm always low in fat and eggs, to create us less problems with cholesterol and triglycerides!
A paste that is a hybrid of ancient mad dough, ie flour, a little fat, water, with the addition of egg and baking soda and lemon, giving crisp, like a pastry! It can be realized, however, according to the preferred method and routine, I never do text, are just my mess in the kitchen!


1 egg 40 g

extra virgin olive oil 1 pinch of baking soda, a few drops of lemon,


Mount egg and add oil flush, lemon
then add the flour, 200 g type 00, a paiodi tablespoons water



dough quickly, put in a bowl and prepare the stuffing


250 g cooked pumpkin
120 g ricotta cheese 1 egg

40 g parmesan
1 tablespoon flour 00
50 ; g  latte
sale, pepe





schiacciare con una forchetta la zucca e mescolarla bene alla ricotta, in altra ciotola preparare la crema con l'uovo, il formaggio, il latte, sale e pepe (si possono mettere altre spezie a piacere...io le ho dimenticate!)


Unire le due creme, stendere a due mm la pasta, col mattarello



preparare la teglia con carta da forno, cospargere con un paio di cucchiai di formaggio,



Poi versare la crema, soffice e gonfia, e stendere il pezzo di pasta tenuto da parte, ritagliare delle strisce (io sono sempre pasticciona in questo...non ho pazienza!) Teglia 26 cm diametro



Cuocere a 160°C per 40 minuti



La pasta è croccantina, la farcia rimane compatta, è buona anche fredda, Warm is better because the flavors are more pronounced!
Licenza Creative Commons
This work is licensed under a Creative Commons Attribution 3.0 License License.



1 comments:

John said...

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