(oook ... I have to fix the camera and do not steal photos from Google, but they are so seriously!)
Hello all, I inaugurate too ' I present my blog with a recipe invented on the other day, when the idea of \u200b\u200bdoing something with a great jar of grilled eggplant Lidl has added an offer of puff pastry to 50 cents or so on the shelf next to ... too, for my head, not to start smashing ^ - ^
And so ... here's a bit 'of ideas!
Ingredients for 45 turnovers (three fillings):
- three packs of puff pastry rectangle
-
an egg Filling 1:
- a jar of grilled eggplant
-
three tomatoes - grated cheese and not according to to taste (I used grated parmesan and pecorino to move ahead to finish the whole stinfio)
- EVO
oil - salt
Filling 2:
- an average
radicchio - a smoked Scamorzine
- a pack of bacon rolled
- balsamic vinegar (okay that scrauso, do not run in Modena!)
- EVO
oil - salt Filling
3:
- a can of tuna
classic - a can of green olives (I always found the Lidl stuffed with anchovies are FET-PER-TE but I think it is fine even if the filling is of pepper)
- white wine (or whiskey! )
- EVO
oil - salt
The process is semplicerrimo! The pastry
keep it in the refrigerator until usage, otherwise it warms and becomes less cooperative during the filling, in addition, to avoid eye of grease it will not close because after PIU '! (Damn her.)
First filling: Drain the eggplant and scatter it in a pan if necessary, and put them to fry. Meanwhile, boil (ie: dip in boiling water for a minute!) Tomatoes (because that peels easily) and sdadolinateli, and when the eggplant is softened add them reasonably in pan. When the sauce is well mixed turn, add a little oil and a pinch of salt and let cool. When at room temperature, add two tablespoons of grated Parmesan cheese with a vegetable peeler and scrape away the "rind" cheese of your choice on the compound. Scrambled e. .. done! According
filling: slice the radicchio into strips, put them in a pan or in a shallow saucepan with a little 'oil and let it simmer on low heat. Towards the end of cooking add a generous round of balsamic vinegar. Third
filling: Drain the tuna and place in a small saucepan over high heat. When it starts to flake, wet with wine or whiskey and let evaporate, then remove from heat and add the sliced \u200b\u200bolives.
Composition: the pastry, cut into three strips lengthwise and five to fifteen squares for getting off the roll. I did a roll stuffed with ...
For the first and third filling put some 'compound at the center of the square, close a triangle and press the edges with a fork, and the second, put a slice of bacon (or bend will not close ever!), a bit 'of radicchio with balsamic vinegar and finish with a half slice of smoked cheese, then close as others.
(Handy tip: When you close the turnovers are comfortable ... thumbs: Use them! Pull back into the filling with the left thumb and will close between the thumb and right index finger will prevent any grease hits the edge of the filling makes it unlikely that the closure !)
Place everything into two or more baking sheets (depending on your oven), brush with beaten egg and bake at 180-200 degrees for about forty minutes (maybe check them and turn them in three quarters Cooking should swell a little bit!).
... Bon Apetit! Proooprio are good, no doubt about it ... wanting to experiment with other fillings (from tomato and mozzarella pear and brie!), write proposals or ideas that at most the next batch is created! ;]
