Artichoke and Antepasto Wallpaper - Judaic II Options
Ingredients:
10 - canned artichoke backgrounds - can use the fresh artichoke cooking, with water and lemon juice
Put on top, before baking
½ cup of cold water
½ lemon taiti
Filling:
300 grs. raw beef, ground twice
Spices:
1 large grated onion
1 whole large egg
3 tablespoons corn oil
3 tablespoons of pinholes, or cashew nut or chestnut of your choice
2 tablespoons chopped parsley
1 tablespoon pepper sauce
1 pinch of nutmeg (optional)
1 pinch of cinnamon powder
Way of preparing:
Sauté the onion in the oil until wilted, add the salt and the pinholes until golden. Book it.
Put the meat in a bowl, beat the beaten egg, nutmeg, cinnamon powder, parsley, pepper and sauté the pan already cold.
Mix all ingredients well, make 10 balls of the same size.
Place a ball of meat on top of each artichoke bottom.
Roof:
Arrange the artichokes in a refractory, pour half a cup of water with the lemon.
Bake in a medium oven at 180 º C until browned.
Do not cover refractory with paper or lid, which will add much water, making it difficult to cook.
Note:
A half cup of water and lemon, not to oxidize the artichoke.
Antonieta's Artichoke Antepasto:
If you want to use fresh artichokes
Cut the stalk, if tender it may peel and cook along with the artichokes.
Cook the fresh artichokes with water and lemon to not rust.
To know if this cooked, pull the petal, drop it easily is cooked.
Make a Vinaigrette Sauce
1 cup extra virgin olive oil
½ cup wine vinegar or balsamic vinegar
1 cup chopped onion
1 cup of tea with parsley
½ cup chopped green onion
1 cup (tea) ripe tomato cut into cubes without skins and without seeds.
½ cup (tea) red bell pepper without seeds cut and cubes (optional).
If you like you can take the skin out of the pepper.) (Optional)
Put the bell pepper into a fork to bring the mouth of the fire, go turning until it is all burned, Wash under the tap to remove the burned skin, cut into small pieces.
How to Eat the Petals:
Remove the artichoke from the water, drain, place in the middle of the shallow dish.
Pull holding with the thinnest part, pass the vinaigrette sauce, turn the thickest part and scrape with the lower teeth.
As you remove the petals, the leaves become thinner and white begins to appear hairs of the artichoke.
Remove by pulling slowly so as not to break the heart of the artichoke.
You can eat the heart of the artichoke seasoning with the vinegar sauce.
Note:
Artichoke harvest is from Brasil August to November.
Ingredients:
10 - canned artichoke backgrounds - can use the fresh artichoke cooking, with water and lemon juice
Put on top, before baking
½ cup of cold water
½ lemon taiti
Filling:
300 grs. raw beef, ground twice
Spices:
1 large grated onion
1 whole large egg
3 tablespoons corn oil
3 tablespoons of pinholes, or cashew nut or chestnut of your choice
2 tablespoons chopped parsley
1 tablespoon pepper sauce
1 pinch of nutmeg (optional)
1 pinch of cinnamon powder
Way of preparing:
Sauté the onion in the oil until wilted, add the salt and the pinholes until golden. Book it.
Put the meat in a bowl, beat the beaten egg, nutmeg, cinnamon powder, parsley, pepper and sauté the pan already cold.
Mix all ingredients well, make 10 balls of the same size.
Place a ball of meat on top of each artichoke bottom.
Roof:
Arrange the artichokes in a refractory, pour half a cup of water with the lemon.
Bake in a medium oven at 180 º C until browned.
Do not cover refractory with paper or lid, which will add much water, making it difficult to cook.
Note:
A half cup of water and lemon, not to oxidize the artichoke.
Antonieta's Artichoke Antepasto:
If you want to use fresh artichokes
Cut the stalk, if tender it may peel and cook along with the artichokes.
Cook the fresh artichokes with water and lemon to not rust.
To know if this cooked, pull the petal, drop it easily is cooked.
Make a Vinaigrette Sauce
1 cup extra virgin olive oil
½ cup wine vinegar or balsamic vinegar
1 cup chopped onion
1 cup of tea with parsley
½ cup chopped green onion
1 cup (tea) ripe tomato cut into cubes without skins and without seeds.
½ cup (tea) red bell pepper without seeds cut and cubes (optional).
If you like you can take the skin out of the pepper.) (Optional)
Put the bell pepper into a fork to bring the mouth of the fire, go turning until it is all burned, Wash under the tap to remove the burned skin, cut into small pieces.
How to Eat the Petals:
Remove the artichoke from the water, drain, place in the middle of the shallow dish.
Pull holding with the thinnest part, pass the vinaigrette sauce, turn the thickest part and scrape with the lower teeth.
As you remove the petals, the leaves become thinner and white begins to appear hairs of the artichoke.
Remove by pulling slowly so as not to break the heart of the artichoke.
You can eat the heart of the artichoke seasoning with the vinegar sauce.
Note:
Artichoke harvest is from Brasil August to November.
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