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Receta Mille Feuilles & Sapori copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 3 cups Grana Padano cheese
- 1 ounce dried porcini mushrooms
- 2 cups fresh or frozen peas
- 2 potatoes (cut into small cubes)
- 2 tsps Sempre Sapori spice blend (Tuscan picnic flavor)
- 1 scallion minced
- 1/2 cup vegetable or chicken stock
- 1 clove garlic
- extra virgin olive oil
Direcciones
- Place dried mushrooms in a small bowl and pour 1 cup of water on top. Let sit for 30 minutes.In center of non-stick, hot pan, melt a tablespoon of grated grana padano cheese over low heat. As cheese melts it becomes a wafer. Before it browns, transfer to flat plate and allow to cool. Repeaat and make 16 wafers. Place 1 tablespoon of extra virgin olive oil in saute pan, warm and place in chopped scallion and cubed potatoes. Saute till till golden. Add in broth and fresh or frozen peas. When mixture begins to boil, remove from heat. Place in food processor. Transfer t omixing bowl and fold in Sapori spice blend.
- Place 1 tblsp of extra virgin olive oil in saute pan and warm, place in whole garlic clove and drained mushrooms. Add a pinch of salt. Saute for 5 minutes abd remnove from heat.
- Prepare dish by alternating layers of cheese wafers with mushrooms and puree. Top with puree. Decorate plate with sprig of fresh rosemary.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 446g | |
| Calories 344 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1664mg | 48% |
| Total Carbs 73.66g | 20% |
| Dietary Fiber 13.1g | 44% |
| Sugars 9.1g | 6% |
| Protein 12.86g | 21% |
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