Sometimes I like to experiment with new dishes and thinking hard on the egg and the context of a federation with the objective of proposing something different , since the raw material Amiata not missing, I made this frittata recipe with brown arrosto.La source piemontese.E 'tasters liked to volunteer, that my parents and me too ... so it is surely looking back to be redone ... now, as I write, it would cut into strips and offer excellent as an aperitif, with a good Tuscan red wine .... maybe ... by way 'of English pinchos .... A note to consider: it is good eaten hot ... if you are cold, in my opinion, lose a little '.. because it tends to harden ...
4uova
a pinch of cinnamon
a bit 'chestnut cooked in the oven
1 tablespoon rum or brandy butter
salt
Cook the chestnuts in the oven and remove the peel first and second
finely ground
Beat eggs with salt and cinnamon
Add the chopped chestnuts and liqueur and mix the ingredients still banging
Melt a bit 'of butter in the pan or iron skillet and pour the mixture
Cook first on one side, then turn the pancake and serve hot!
This recipe takes part the contest "An egg is your friend" of the blog Federica "Notes of chocolate"
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