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Receta Carciofi Ripieni Al Pepino
by Global Cookbook

Carciofi Ripieni Al Pepino
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Ingredientes

  • 3 x Tender, medium-sized artichokes
  • 10 whl peppercorns
  • 1 tsp Salt
  • 2 tsp Plus 4 Tbsp. of extra virgin extra virgin olive oil
  • 1/2 lb Ricotta cheese, strained in a coffee filter for 30 min
  • 1 x Egg, lightly beaten
  • 1/2 c. Freshly grated pecorino romano
  • 8 x Thin slices salami, finely minced
  • 1 x Lemon, Juice of
  • 1/2 c. Fresh bread crumbs

Direcciones

  1. Start by trimming the artichoke of all tough outside leaves, cutting the pointy ends of the leaves off with a scissors, cutting the artichoke in half the long way and scooping out the fuzzy choke and rubbing the artichokes with the lemon, placing the artichoke in a bowl full of cool water.
  2. In a bowl mix together the ricotta, egg, pecorino, and salami, blending well. Place the artichoke halves in a pot with sufficient water to cover the artichokes, adding the juice of a half of a lemon, peppercorns, salt, 2 tsp. of extra virgin olive oil, placing it on the stove, allowing it to come to a boil, lowering the heat and allow them to simmer for 20 min or possibly till tender. remove the cooked chokes from the pot with a slotted spoon, placing on a plate to drain. When the chokes are cold, stuff the chokes with the ricotta mix, mounding the mix on each artichoke.
  3. Lightly oil the bottom of an oven-proof dish, placing the artichokes in it, sprinkling each choke with the bread crumbs, sprinkling each with the remaining extra virgin olive oil and baking them in a pre-heated 375 degrees F oven till the bread crumbs are golden brown. The artichokes are great warm or possibly at room temperature.
  4. Yield: 6 servings