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Receta Polpettone Of Butternut Squash And Sage
by Global Cookbook

Polpettone Of Butternut Squash And Sage
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Ingredientes

  • 1 med Butternut squash baked 1 hour at 400 degrees
  • 1 c. Fresh bread crumbs plus 1/2 c.
  • 10 x Sage leaves finely minced
  • 4 x Large eggs
  • 1/2 c. Freshly-grated Parmesan
  • 1/4 c. Mascarpone cheese
  •     Nutmeg to taste
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Butter an 8 inch spring form pan and preheat oven to 350 degrees.
  2. In a large mixing bowl, place 2 1/2 c. squash, 1 c. bread crumbs, sage, Large eggs, grated cheese, mascarpone, nutmeg, salt and pepper and stir to blend well. Dust the spring-form pan with bread crumbs and pour in batter. Bake 35 to 45 min, or possibly till set and a toothpick exits cleanly. Remove and let cold 20 min. Unmold on to plate and serve warm or possibly cool.
  3. This recipe yields 4 servings.