Serving For Poultry, Tender, Loin.Almond Beef + Stuffed Fruits

Serving For Poultry, Tender, Loin.
     Almond Beef + Stuffed Fruits

Ingredients:
150 grs. Ground almonds with or without skin
100 grs. Of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups crushed salted cracker
1 or ½ cup of raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you like you can put some pepper in it.
Decoration:
Put the farofa on a platter and decorate it with a hortencia made of carrot or turnip greens, stuck in a little piece of stick, stuck in a potato with a peel, cut the base to be firm in the dish.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Around the farofa place plums or stuffed apricot,
Black Plums or Damascus Stuffed

1 kg of black plums in drained and washed syrup
You can change the plums by dry apricot
Filling:
½ pound of crushed fresh ricotta
50 grs. Of provolone cheese
50 grs. Of gorgonzola cheese
50 grs. Or 100 grs. Of grated Parmesan cheese
2 tablespoons unsweetened cream, or what you need
If you want you can make half the recipe, following up with half of each ingredient.
Way of preparing:
Drain the plums, remove the lumps, with the help of a small kitchen scissors. Book it.
How to prepare the filling:
In a bowl knead the ricotta with a fork, add the grated provolone cheese, then the gorgonzola kneaded the grated parmesan and the cream slowly and slowly until giving consistency to curl.
Make the balls larger than the plums.
Stuff the plums or apricots, letting half of the filling appear.
II Filling:
1 cup of fresh ricotta mashed with fork.
1 cup of tea (pâté) of ham.
1 tablespoon chopped parsley.
1 pinch of sweet paprika.
Way of preparing:
In a bowl knead the fresh ricotta with a fork.
Add the ham pâté, the chopped parsley, and the sweet or spicy paprika, you can substitute with pepper sauce.
Stuff the apricots or black plums with a spoonful of the filling.
Serve on a plate of white dishes covered with lettuce leaves, washed, do not forget to dry with paper towel.
And over the chosen fruit.