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Turnovers (sponsored by Lidl)


(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! ;]

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"Cress" vegetarian.

Yesterday I did not know what to prepare for lunch and then I saw it in the refrigerator in a container with stewed peppers and potatoes that my mother had cooked the night before.

So I jumped on one of my classics, the cress-like.

I say "like" because it does not follow the original recipe, is much faster and easier.

When I was in Forlì I and my roommates had decided to try to make tortillas and watercress, but since we were too lazy, we have searched for the original recipe and we went to trial.

Eventually, she became one of our classics. "I do not know that eating today" made a watercress and schiaffaci in case something from the fridge! "

How to make batter:

peppers and potatoes stewed in water and oil, well drained

(my added yesterday ) cubes of goat cheese

Pasta : ( completely eye ... )

3 tablespoons

full of flour a pinch of baking soda

a pinch of salt to taste water to knead

oil to taste (I always go to eye, we say that the dough should be sticky)

pepper to taste (I did yesterday well, normally I put the chopped rosemary )

Knead and roll out trying to make the dough as round as possible.

Stuff, close the help of a fork and lay on the text.

a few minutes on both sides and is ready!

It can be done with lots of fillings, of course. My favorite is with potatoes in small cubes (previously stewed in water, a little olive oil and pepper) and tuna, just as an example.

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Cook the meat for the children (or those menosetti like me), turbot with potatoes

My mother claims that the meat cooked in this way is called "cutlets to Palermo, I trust?

cutlets to Palermo

I do not really like the meat in the form of real meat. I love cold meats, sausages / chops / meat grill, but the classic slices of meat that my mother (rightfully) insists on buying do not make me never go crazy. I always look for alternative ways to cook and this is one of my favorites!

In this case we had some slices of pork in the refrigerator, but most of the time we use chicken or turkey or silverside of beef.

Ingredients

slices of pork loin

oil EVO

breadcrumbs parsley

Beat meat if it is too big. In a plate, pour the oil EVO, in a second dish to the bread crumbs and chopped parsley (obviously you can not even put the parsley!). Pass the meat

oil and then the main dish and then place the meat on a baking sheet covered with parchment paper.

Bake at 200 ° C for 20 minutes.

As you can see is a simple dish, but it is a somewhat 'tastier to eat the meat without frying pan with a light breading!

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I love the fish ... and not a vulgar joke! Before

not like eating so I often cook a little, I went to the bench and take only fish bream or sea bass. This summer, I do not know why, something clicked in my taste buds, and now I can not do without!

Who knows, maybe you'll become superintelligent!

I found that has a lot to choose, and know how to cook with the right timing, the fish overcooked it becomes dry and has a bad texture.



Ingredients: 1 kg

diamond (mine is bolted , quality and most delicious without scales)



potatoes oil salt





lemon rosemary garlic

laurel





If the noise is already clean and scaling (If not bolted) simply rinse under running water, absolutely NOT remove the skin, is extremely useful for cooking. It took me slightly to wash it weighed so much and I could not do jack! Fortunately there's a video of my fight with the roar ... U_U '

I plugged in the belly of salt to absorb the liquid, and a slice of lemon . The

are simply potatoes peeled, cut, salted with the brine from Bologna, and oiled, better not to do too much because the noise is huge and does not leave much space.

Place the flounder into the pan, fill the four empty spaces with the potatoes, put a little oil on everything and bake at 200 ° C for 40 minutes .

During cooking you'll see the skin to make huge bubbles, I was afraid I would explode, and I already saw a descaling the oven! Fortunately it did not happen.

While the fish was baked in a bowl I made in a mixture of: oil, crushed garlic, rosemary, bay leaf, salt . Aormatizzato The oil obtained is to be paid on the fish, and covers very well the flavor of any fund, not heard too much in his mouth.

When cooked remove the skin easily, the bones are very few, and the fish remains soft.