150 gr. bologna 100 gr. wheat semolina 8 dl milk 2 Tbsp grated Parmesan cheese 1 tablespoon butter
1 tablet Lemon and Fennel Chicken Essence White
2 teaspoons nutmeg 2 eggs
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Preparation step In a saucepan, pour the milk, 1 tablet of lemon oil and fennel Gallina Blanca and bring to a boil. Add the semolina in a shower and cook for 5-7 minutes, stirring occasionally, until thickened.
Soften the butter and incorporate it with the cheese grits. Chop mortadella (a picture book) and also incorporate the flour. Wash and chop oregano. Along with nutmeg add it to the meal. Mix and let cool slightly. Add the beaten eggs.
Grease a pan with butter, about 18-20 cm. and sprinkle with breadcrumbs. Fill with the obtained mass. Place in the oven, preheated to 180 degrees and cook for about 30-40 minutes. Remove cake from oven and let cool. Turning out on a platter. Garnish with reserved slice of bologna and a sprig of parsley. Serve as incoming or first course.
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