Nelle ultime settimane ho ricevuto tantissime vostre mail. Non sono riuscita a rispondere ad ognuno di voi, e me ne scuso perché ogni vostra singola parola meritava una risposta, e questo proprio perché ogni vostra mail, o commento, o post sulla mia bacheca di Facebook, è stato per me come una boccata d'ossigeno. E ne ho davvero bisogno.
Oltre alla consapevolezza di quanto sia per me straordinario ricevere tutto il vostro affetto e il vostro sostegno attraverso questo blog e quindi attraverso questo splendido mezzo di comunicazione, leggere tutte le vostre mail mi ha dato un ulteriore spunto di riflessione: questo è un blog di cucina, but I guessed, so I like the Ultra sheer suspicion that some of you my recipes are the last thing that interests :)))))):
P Joking aside, this is magic.
So the time has come, finally, to start to tell me through one of the most fascinating alchemy I experience every day, or in fact: the kitchen :)...
is not attractive? You have before you a few potatoes, two eggs, some slices of cheese and you feel cold ... Then turn on the oven, prepare a hot hot mashed potatoes, two eggs you hide inside, decorated with all the slices of provolone e. .. I warms my heart ...
Yes, this is just magic!
Teglietta Scaldacuore ♥
for mashed :
1 kg old potatoes
30 g butter 30 g parmesan cheese 300 g of milk
nutmeg 2 eggs salt
100 g provola
I turned on the oven to 200 ° ventilation. I prepared the mashed
: Well here .. I used a barbatrucco because I have done to prepare the mashed Thermomix, but you still do the recipe for mashed quickly as does my sister firm supporter of: mashed guuuuaaaaiiiiii in buuuustaaaaaaaa.
peel potatoes, wash and cut into pieces, put in a pot with water, they are salted and left to cook say a 15 minutes or until fork with the test not tell us that they are cooked. Now comes the fun: it drains the water leaving the potatoes in their pot, add milk (preferably warm), take the whip (by hand or the power to make sweets, but strongly discouraged because the blender makes it sticky) and wwwwwwwwwwuuuuuuuu is all pulp. You add the butter, Parmesan cheese, grated nutmeg, you control the salt and the mashed potato is done!
At this point you take a tiny teglietta (mine was diameter 20), the importance of cartaforno, pour the puree, they are two pretty deep holes, and we break into the eggs (being careful not to break the yolk) is slightly salted, is put on the slices of cheese and mashed potatoes in the oven. If you want the eggs to remain with the red liquid will take about 15 minutes, but if you want the firm will take about ten minutes longer, but at this point I suggest you add the provolone halfway through cooking.
Gp I and we love the potato we shot a pound of mashed head (mami, see ???:***) I eat but I realize that the dose is a bit 'exaggerated so you see a little 'you .. I think is good for a kilo of potatoes 4 eggs, and then for 4 people.
Oltre alla consapevolezza di quanto sia per me straordinario ricevere tutto il vostro affetto e il vostro sostegno attraverso questo blog e quindi attraverso questo splendido mezzo di comunicazione, leggere tutte le vostre mail mi ha dato un ulteriore spunto di riflessione: questo è un blog di cucina, but I guessed, so I like the Ultra sheer suspicion that some of you my recipes are the last thing that interests :)))))):
P Joking aside, this is magic.
So the time has come, finally, to start to tell me through one of the most fascinating alchemy I experience every day, or in fact: the kitchen :)...
is not attractive? You have before you a few potatoes, two eggs, some slices of cheese and you feel cold ... Then turn on the oven, prepare a hot hot mashed potatoes, two eggs you hide inside, decorated with all the slices of provolone e. .. I warms my heart ...
Yes, this is just magic!
Teglietta Scaldacuore ♥
for mashed :
1 kg old potatoes
30 g butter 30 g parmesan cheese 300 g of milk
nutmeg 2 eggs salt
100 g provola
I turned on the oven to 200 ° ventilation. I prepared the mashed
: Well here .. I used a barbatrucco because I have done to prepare the mashed Thermomix, but you still do the recipe for mashed quickly as does my sister firm supporter of: mashed guuuuaaaaiiiiii in buuuustaaaaaaaa.
peel potatoes, wash and cut into pieces, put in a pot with water, they are salted and left to cook say a 15 minutes or until fork with the test not tell us that they are cooked. Now comes the fun: it drains the water leaving the potatoes in their pot, add milk (preferably warm), take the whip (by hand or the power to make sweets, but strongly discouraged because the blender makes it sticky) and wwwwwwwwwwuuuuuuuu is all pulp. You add the butter, Parmesan cheese, grated nutmeg, you control the salt and the mashed potato is done!
At this point you take a tiny teglietta (mine was diameter 20), the importance of cartaforno, pour the puree, they are two pretty deep holes, and we break into the eggs (being careful not to break the yolk) is slightly salted, is put on the slices of cheese and mashed potatoes in the oven. If you want the eggs to remain with the red liquid will take about 15 minutes, but if you want the firm will take about ten minutes longer, but at this point I suggest you add the provolone halfway through cooking.
Gp I and we love the potato we shot a pound of mashed head (mami, see ???:***) I eat but I realize that the dose is a bit 'exaggerated so you see a little 'you .. I think is good for a kilo of potatoes 4 eggs, and then for 4 people.
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