SERVE 4

25 ANCHIOVES, 40G OF BREADCRUMBS, 1 YOLK, 1 GARLIC, 2/3 ANCHIOVES IN OIL,

1 SPOON OF PECORINO CHEESE,1 SPOON OF PINE NUTS, OIL EXTRA VIRGINOF OLIVE, 1 SPOON OF PARSLEY, SALT AND PEPPER.

TO SEASON :

100G OF OLIVES, BASIL,30G CAPERS,1 SPOON OF PINE NUTS, OREGANO,100G OF OIL

EXTRA VIRGIN OF OLIVE.

DRAWING EVERY CONTAINER WITH 5 ANCHIOVES LEARNING TO DEBORD THE PART OF THE CODE, CHOP THE ANCHIOVES REMAINED AND PUT THEM WITH A BREAD CRUMBS,GARLIC AND PINE NUTS.

HEAT A PAN WITH A LITTLE BIT OF OIL, ADD THE STUFFING FOR 3 MINUTES.

OUT OF THE FIRE ADD THE PECORINO, PARSLEY,1 YOLK AND MIX WELL.

POUR  ALL IN EACH STENCIL CLOSE TURNING THE CODE AND COOK IN THE OVEN

A BAGNO MARIA X 8M  A 180°

WAIT  2/3MINUTES BEFORE TO TURN THEM.

 

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