Hello guys! I feel the spring in the blood! I started to go a bit to the park in the afternoon to bring my little who is learning to ride a bike! I understand from March to September with his back bent … In September I book the massage therapist .. ahahahaha
But let’s talk about food! Today I propose one more recipe from my friend Paola, a cousin of my husband. Whoever follows me already knows, I cooked some of his fantastic recipes including this one that is accessible to all and easy. We went to dinner with her a few weeks ago and here is this fantastic roll. The only thing I changed is the type of meat, I used the turkey meat doing a roll, and she had the chicken rolls. However, with this recipe are fine with the two kind of white meat.
Here’s the roll of turkey stuffed with artichoke cream:
Rolled turkey stuffed with artichoke cream, refined and delicate
Ricetta: Second course
5 slices of turkey breast
200 g of artichokes in oil
salt to taste
grass, sage and rosemary to taste
extra virgin olive oil
white wine to taste
Arrange the turkey slices close together on baking paper, add salt a little at the surface.
Meanwhile take the artichokes, finely shred and blend with some of their preserve oil so as to obtain a cream.
Apply this cream with slices of turkey, form a roll and tie with kitchen twine.
In a sauté pan with a little oil previously finely sliced shallots, add the roll salt to taste, add the herb sage and rosemary and cook for an hour, turning it over, until golden, basting with white wine.
Allow to cool, cut the twine and slice the slices which are then heated nell'intigolo and that 'format.
Excellent with the well The recipe calls for the artichokes, homemade much better if you have them! Otherwise you can cook the artichokes with vinaigrette and blend with the cooking water.
Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Ricetta: First Course
320 g of paccheri
150 g of salmon affumincato
200 g of Philadelphia
400 g of white sauce
chives to taste
salt to taste
bread crumbs as required
ginger to taste
For beschamel sauce
40 g of butter
40 g of flour type 00
400 ml of milk
In a bowl, mix well philadelphia previously cut into small pieces.
Combine the finely chopped chives and a pinch of salt
Leave the cream
Prepare the sauce. (see here)
Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
Grease a baking dish and arrange the paccheri standing up with the sauce over
Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.
For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?
Today once again is a rainy day. When the days are so dull occasionally, I feel like make a cake . I wanted to eat my famous coffee cake that I could not savor when I made it for an occasion last week.