There are many varieties of artichokes, clean them is simple enough really very little. In the photos you will see as you progress. Of course it also depends on the type of preparation or recipe you need to do.
Divide the artichoke by the stem.
Remove the outer leaves so as to leave only the heart almost.
Also delete the beard inside if there was, if you need to cut them and put them in water with lemon juice to prevent discoloration.
The taste of this dish you do not understand the simplicity of achieving it. In fact, just mix "raw" all the ingredients and leave the rest to the oven, which will seek to create a refined and tasty dish. Bring the pan directly on the table and you'll see success.
250 grams of macaroni
200 ml of sauce
150 grams of bacon
100 grams of grated gruyere
Cut the zucchini into cubes and grated gruyere.
Cook your macaroni al dente and mixed with bacon, zucchini and sauce, stir.
dd the grated Gruyere and pepper, stir.
Pour into a buttered casserole dish sprinkle with bread crumbs, bake at 180 degrees for about 40 minutes.
The main reason to make homemade cordon bleu is that they are a lot more good than those bought. You can safely prepare and freeze a few more. Crispy and tasty, these delights are ready to risolvervi dinners and lunches.
400 grams of chicken breast
150 grams of cooked ham
Oil for frying
Beat lightly the slices of chicken, salt lightly and overlay half slice of prosciutto and provolone.
Close pressing with your hands and go first in beaten egg and then in bread crumbs.
Fry in hot oil, and put them to dry on absorbent paper.
The butter cream is one of the bases of pastry, which is useful for decorating and filling for cakes and cupcake. You can use it just as well or color it however you like. I used this cream to decorate my cupcake, I added the vanilla for a delicate flavor.
100 grams of butter
100 grams of margarine
300 grams of icing sugar
3 tablespoons milk
Whip the sugar with the butter (at room temperature)
Add the margarine and continue beating the cream
Add the milk and continue beating previously heated
The meatballs in tomato sauce are a classic that never fails. It's been a while that is not the getting ready and I have to say that they are always delicious. Of course some fried appetizer to be enjoyed immediately as is customary.
a stale sandwich
350 g of ground veal
half a clove of garlic
3 tablespoons of breadcrumbs
50 g parmesan cheese
a liter of tomato sauce
oil e.v.o q.b.
salt and pepper q.b.
oil for frying q.b.
Soak the stale bread roll in the water, wring well and mix the meat.
Add the bread crumbs and Parmesan cheese and mix well and form the meatballs a little larger than those that usually are fried.
Fry in deep fat, not too crispy.
Pour into a saucepan a tablespoon of oil and passata, salt and pepper and pour the fried meatballs.
Color the butter cream is easy! Fundamental is the kind of dyes to use: I recommend those in the gel, as it does not alter the compound. Another piece of advice that would give you is to not go overboard with the color, rather than adding it in small amounts so as to choose the shade that suits your needs. If the color obtained is too strong for your taste, you can add more butter cream to lighten.
Add divide the buttercream into three parts and put it in three different containers. Gradually add the dye and stir well from the bottom to the top.
So you will get the desired colors. I used the red to get pink, blue to blue and blue to get more yellow green.
Place the cream the butter with a pastry bag, using different nozzles to decorate