Recipes with Freshly grated parmesan

Pizza rolls (durumrulle?)

Stir the yeast into the water. Add the oil, salt and flour and knead the dough is smooth. Made to uplift 1 hour. Portion dough into 8 pieces and roll them out to 1 cm-thick round plates. Mix all ingredients for the filling and the benefit it on pieces of dough

Panzerotti di porrino Granit

Make an incision in the pores (only down to the middle!) lengthwise and cook them for about 3. min. in boiling water with a little salt. Chilled leeks down into cold water and put them on a dry cloth. Clean and slice the potatoes and the broccoli into small

Tomatoes stuffed with wild rice

The wild rice laid over in eight times as much water as there is rice. Boil, covered, for about 40 minutes on a low heat and under the lid. The top cut of the tomatoes and these eroded gently with a teaspoon. Pleat opening down on the tomatoes and let them dra

Spinach Dumplings (Gnocchi Verdi) Gnocci

In a thick-bottomed pan heated the butter and the thawed spinach turned into butter. Spinach steams now free from moisture. Ricotta cheese is poured in and the right bugs in 3-4 minutes the contents of the Pan in a large dish and pour over the letpiskede eggs

Gratinated broccoli

Make first broccolien able, and part it into small bouquets. So you broccoli stems and cut them flush into thin slices. Bring water and salt to a boil in a large saucepan, and place bouquets and stems. Cook them for about 7 minutes, until they are "al dente".

Kalveryg fried with whole garlic cloves, shallots and fennel. Oven baked beetroot with leeks in balsamic reduction with parmesan

Behind them in the oven at 180 ° c for about 1 hour until tender, feel the after with an herbal knife. Drag the peal of, possibly. with a pair of rubber gloves on, and cut them in coarse pieces. Plaster calves back free for EVS. tendons, rids the fat with a

Italian fried egg (raklet)

Rub Roast with butter. Grate or cut into thin slices and advantage the in stege form. Beat the egg out and carefully lay one in each form. Taste the cream with salt and pepper and pour a tablespoon. Cream of each form. Put a quarter garlic cloves on each and s

Semolina Gnocchi

A ca 28x18x3 cm. bagepande or baking Tin fores with baking paper. Boil the milk up with half the muskaten, salt and pepper in a saucepan. Reduce heat and whisk the flour semolina in gradually. Cook over low heat 5-10 min. to the porridge is smooth. Add the egg