| |
|
The
recipes of Biosolnatura
|
| |
|
| |
To taste:
Marmallade of Orange or Lemon |
| |
1 Apple or 1 Pear (large)
1/2 cup from caffellatte of oats ribbons
Cinnamon sufficient to Grape passes sufficient to
2 teaspoons of marmellata of oranges or lemons
Syrup of maple tree (optional)
To cut the fruit to thin fettine. Disporne half on the bottom
of pirofila from microwaves (if ce you do not have it, cuocete
a fruit a po' and then you add the other ingredients, the
ribbons, the water and cuocete, you add the marmallade one
to the end). To spray of cinnamon, to add to the ribbons and
the grape pass, to cover with the other average fruit, like
if it were a cake, and to put the marmellata one to us. To
add an abundant water glass. To put in the furnace to microwaves
to the higher temperature and to cook for 8/10 minuteren.
To leave to cool one ten of minuteren. It could be made also
with the banana, the peach, the apricot, depends on the season.
The proportions go a po' elaborated to second of the container
and the largeness of the fruit.
|
| |
|
|
| |
To
taste:
Marmallade of Tomato Ciliegino |
| |
Bruschetta as soon as salata, a thin of cheese, bitter, piccante,
pecorino, parmesan or local cheese that have these characteristics,
to add a marmellata spoon of (one of the three ingredients does
not have to exceed the other).
To discretion, to accompany with of the Moscato, Zibibbo.
|
| |
|
|
| |
To
taste:
Pesto
of Pistachio |
| |
A
spoon for portion of paste, to add chili pepper and of the cheese. |
| |
|
| |
To
taste:
Pesto
of Pistachio |
| |
A spoon for portion of paste, the annealed one, or cream. |
| |
|
| |
To
taste:
Pesto
of Pistachio |
| |
Fry cipollina with of the prosciutto raw or speck, before that
the paste is ready, to drain, to put in slow fire frying pan,
to make to amalgamate it to put in the plate and to add a spoon
of I step on, chili pepper and cheese.
|
| |
|
| |
To
taste:
Pesto
of Pistachio |
| |
In a frying pan, to make to cook to slow fire of the gamberetti
gia sguscia you for some minute, to add steps on and of the
bechamel, as soon as and amalgamated, to add the drained paste
as soon as, to amalgamate to put in the plate and over one
spruzzatina of pistachio nut to granelli.
|
| |
|
| |
To
taste:
Paté
of Tomato Ciliegino |
| |
1) to flavor paste with adding of chili
pepper and cheese.
2) Pasta to the tonno
3) to flavor roast, game, fish.
4) tartine with the olives.
5) For peak: paté, cipollina, origano,
chili pepper extra oil vergine and parmesan.
:: the chili pepper to discretion of the consumer
Not to forget to always accompany with of the
optimal red wine.
|
| |
|
