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Receta Stuffed Radishes
by Global Cookbook

Stuffed Radishes
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Ingredientes

  • 1 lb radishes halved crosswise (about eighteen 1 1/4-inch)
  • 4 ounce cream cheese softened
  • 1/2 c. Kalamata or possibly other brine-cured black pitted and chopped olives
  • 1 Tbsp. liquid removed bottled capers minced fine
  • 2 Tbsp. chopped fresh parsley leaves plus small sprigs for garnish

Direcciones

  1. Trim the narrow end of each radish half so which the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in
  2. each half, dropping the halves as they are hollowed into a bowl of ice and cool water. In a bowl cream the cream cheese, stir in the olives, the capers, the chopped parsley, and salt and pepper to taste, and transfer the
  3. mix to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 min, and pipe the cream cheese mix into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hrs in advance and kept covered and chilled.
  4. Makes about 36 hors d'oeuvres.