namely:
an intense memory and strong ..
This post is a test. A story written some time ago, which should self-publish in my absence, while I'll be at Vegan Training Marradi (FI) Sautee hours and hours under the scorching sun (GH!:-D). Here is a
remember my intense .. The stuffed zucchini .....
My mom was getting me in the summer, stuffed zucchini, basil, ham, Parmesan, egg, and good olive oil. Was the gratin in the oven with bread crumbs and leftovers from "inside" of zucchini, I made the puree (the well) with zucchini, food of the gods to my heart ..
I wanted to avoid the bread crumbs, yesterday, because I am on a diet. And carbohydrates at dinner, do not go well. The batter, place the egg, it was more than enough. ;-)
Ingredients for 18 pieces:
6
2 medium zucchini mushrooms
1 fillet of roasted peppers
1 clove garlic 2 tablespoons of mixture of prairie grasses
1 / 4 white onion, chopped
1 / 2 cup white wine
80 g white
tofu 4 tablespoons yeast flakes, salt
nutmeg black pepper basil in abundance
2 tablespoons flour 1 tablespoon extra virgin olive oil to taste water
Cut zucchini into 3 parts, creating small logs. Steamed so that they remain al dente. Let them cool a bit and then empty them with the help of a or dig a spoon making sure to leave well a solid and durable, as well as a board large enough.
In a pan fry the garlic, herbs, half of what was obtained by emptying the zucchini, mushrooms, peppers, onions. Sprinkle with a little 'white wine and let evaporate. Cook for 5 minutes or let the wine is absorbed.
hand chop the filling, adding the tofu, basil, baking powder, pepper and nutmeg. Season with salt.
In a bowl make a thick batter with flour, oil and water. Mix all ingredients and put them in a sac-a-few.
Oleare a pan, fill with the stuffing prepared zucchini and cook at 120 ° -150 ° for 30 min in conventional oven.
0 comments:
Post a Comment