.. so fond of each child. But also to some grown-up, large and strong, like our beloved daddy ^ _ ^
With this recipe for the collection of Elisina . Hurry ends 01/02/2011.
2OO g of wheat flour - 1 teaspoon of baking pies - 500 gr of soft cheese - 4 tablespoons grated parmesan cheese - 4 eggs - salt - nutmeg - 2 tablespoons mustard - sesame seeds and bread crumbs for breading - balsamic cream
Sift the flour and baking powder. Combine the salt, nutmeg, Parmesan cheese and eggs. Add the crushed soft cheese, along with two tablespoons of mustard with a fork and mix everything.
Let the dough rest for about 10 minutes so that it becomes less sticky. Make spherical balls, dip in breadcrumbs and sesame seeds and place them on a baking sheet covered with parchment paper. Bake at 220 °
with fan-assisted mode for about 10 minutes, until they become swollen and beautiful beaches. My son came to the truth too ^ _ ^ abbronzatelle
Let the dough rest for about 10 minutes so that it becomes less sticky. Make spherical balls, dip in breadcrumbs and sesame seeds and place them on a baking sheet covered with parchment paper. Bake at 220 °
with fan-assisted mode for about 10 minutes, until they become swollen and beautiful beaches. My son came to the truth too ^ _ ^ abbronzatelle
The sgonfiotti will be soft inside, similar to well-leavened bread.
Serve warm, perhaps stuffed with prosciutto cotto, mortadella or salami, give their best in a dance of one leads to another.
I apologize for my taproot. Before the semetti poppy, then the files and now the cream of balsamic vinegar.
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