Cilento recepes 5555555555555 WHITE LASAGNA WITH ARTICHOKES Recipes

Cilento recepes 5555555555555 WHITE LASAGNA WITH ARTICHOKES

Recipes • 1/2 kg of wheat flour • 4 eggs • 1 kg of artichokes • 100 grams of ham • 100 grams of buffalo mozzarella • 150 grams of smoked cheese • 100 grams of buffalo ricotta • 100 grams of grated Parmesan cheese • extra virgin olive oil • 1 clove of garlic • parsley • pepper Method 1. Clean the artichokes and place in pan with olive oil and salt and half a glass of water , cover and cook until they become soft. . 2. prepare the sauce 3 -. Cut the mozzarella into cubes and grated parmesan 5. Arrange some butter on the bottom of the baking dish and sprinkle with a white sauce wire. then you begin to compose the lasagna covering the bottom of the pan with a layer of pasta. Finally you close with a layer of pasta, sprinkle with remaining sauce and spread on the surface of the grated Parmesan. 6. Bake at 180 degrees for 40 minutes or until the surface is golden brown.

Chop Recipes • 1 kg of pork or veal meat ( muscle) • 1 liter and a half of tomato sauce • onion • garlic • parsley • goat cheese • raisins

Method To prepare the pork chops with beer and herbs started by cleaning and chopping the garlic , herbs and lemon peel. Arrange the chops on a cutting board and add salt and pepper on each side. Heat the oil in a pan and cook the meat for 5 -6 minutes per side. Put aside the chops , and in the same pan add the butter, chopped herbs and beer. Do coagulate for one minute , stirring well , then turn off the heat. Arrange the chops on plates and sprinkle each with beer sauce. Serve piping hot. Scauratielli

Recipes -1 kg of flour 00 -1 liter of water -1 glass of vermouth or white wine -lemon peel and / or Mandarin -1 sprig of rosemary -cinnamon -honey -3 tablespoons sugar -1 pinch of salt -olive oil -colored sugar sprinkles Method Put in a pot the water, oil, vermouth, the grated peel of citrus fruits, whole citrus peel, rosemary, sugar and salt. Heats on high heat until everything begins to simmer. The right point of cooking is reached when the rosemary begins to wilt and the leaves are going to detach. At this point, remove the rosemary and whole skins of citrus fruits, lower the heat to low and add in one fell swoop the flour, stirring vigorously with a wooden spoon. As soon as the mixture comes away from the sides of the pan, turn off the gas and place it on a wooden shelf or oil greased marble. Anoint the oil hands and briefly working the dough until it becomes smooth. Then stretch the dough into cylinders of about 1. 5 cm thick and produces donuts or bows. Then fry the scauratielli in plenty of olive oil until they become golden. The success of the dough to see if you can see that scauratielli will "embrace" in the oil during frying