Artichoke Fund - Jewish - III Options Rectified
I Option:
Ingredients:
10 - canned artichoke bottoms - you can use the fresh cooked
½ cup of cold water
½ lemon taiti
The water with the lemon is not to oxidize the artichoke
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 nuts
2 tablespoons chopped parsley
1 tablespoon of pepper sauce, or
½ seedless finger pepper
1 pinch of nutmeg
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 the bottom of each artichoke.
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.
NOTICE:
Do not cover refractory with paper or lid, which will add much water, making it difficult to cook.
II - Option:
Input
6 to 8 raw artichokes
1 lemon only the juice
Wash the artichokes, place to cook covered cold water and lemon, until they drop the petals.
Remove from the heat to the vegetable drier.
To serve:
Put an artichoke in each dish.
And a mini bowl with the sauce for each, or,
Put a ladle in the bowl that made the sauce.
Pour a sauce shell into the dish so that each person, pull the petal and soak with the sauce.
To eat, scrape the thickest part of the petal with your teeth.
Notice:
Put a small plate for each person to put the petals they have already eaten
Sauce:
1 large onion cut
2 seeded diced tomatoes (optional)
1 cup of parsley with finely chopped
½ cup (tea green chives cut into rings
1 glass of vinegar of your choice
½ glass of water
Extra virgin olive oil to taste
1 teaspoon full of salt
½ pepper seedless finger without white streaks diced (optional)
How to prepare the sauce:
Cut the onion, wash in running water, wash and cut the tomatoes, parsley, chives and pepper.
Put everything in a saucepan, season with salt, vinegar, water and olive oil to taste.
Note:
A half cup of water and lemon, not to oxidize the artichoke.
The parsley is with the stem.
The stem is where it has more concentration of iron and vitamins.
III - Option:
Background of Artichokes With Mornay Sauce:
Ingredients:
24 artichoke backgrounds
1 spoon of butter
Mornay Sauce:
1 liter of white sauce ready
30 grs. gruyere cheese
30 grs. of grated Parmesan cheese
100 grs. of butter
Notice:
If there is no gruyere, use only parmesan in double quantity.
White sauce
2 cups of cow's milk
2 tablespoons of wheat flour
2 tablespoons butter
Way of preparing:
In a small saucepan add the butter, so it melted to pour the wheat flour, stirring well until after cooking the cow's milk, stirring constantly until forming a full-bodied cream,
Place the white sauce on the bottom of artichokes, bring to the oven to gratin
Serve on a platter, and around, lettuce leaves ..
I Option:
Ingredients:
10 - canned artichoke bottoms - you can use the fresh cooked
½ cup of cold water
½ lemon taiti
The water with the lemon is not to oxidize the artichoke
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 nuts
2 tablespoons chopped parsley
1 tablespoon of pepper sauce, or
½ seedless finger pepper
1 pinch of nutmeg
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 the bottom of each artichoke.
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.
NOTICE:
Do not cover refractory with paper or lid, which will add much water, making it difficult to cook.
II - Option:
Input
6 to 8 raw artichokes
1 lemon only the juice
Wash the artichokes, place to cook covered cold water and lemon, until they drop the petals.
Remove from the heat to the vegetable drier.
To serve:
Put an artichoke in each dish.
And a mini bowl with the sauce for each, or,
Put a ladle in the bowl that made the sauce.
Pour a sauce shell into the dish so that each person, pull the petal and soak with the sauce.
To eat, scrape the thickest part of the petal with your teeth.
Notice:
Put a small plate for each person to put the petals they have already eaten
Sauce:
1 large onion cut
2 seeded diced tomatoes (optional)
1 cup of parsley with finely chopped
½ cup (tea green chives cut into rings
1 glass of vinegar of your choice
½ glass of water
Extra virgin olive oil to taste
1 teaspoon full of salt
½ pepper seedless finger without white streaks diced (optional)
How to prepare the sauce:
Cut the onion, wash in running water, wash and cut the tomatoes, parsley, chives and pepper.
Put everything in a saucepan, season with salt, vinegar, water and olive oil to taste.
Note:
A half cup of water and lemon, not to oxidize the artichoke.
The parsley is with the stem.
The stem is where it has more concentration of iron and vitamins.
III - Option:
Background of Artichokes With Mornay Sauce:
Ingredients:
24 artichoke backgrounds
1 spoon of butter
Mornay Sauce:
1 liter of white sauce ready
30 grs. gruyere cheese
30 grs. of grated Parmesan cheese
100 grs. of butter
Notice:
If there is no gruyere, use only parmesan in double quantity.
White sauce
2 cups of cow's milk
2 tablespoons of wheat flour
2 tablespoons butter
Way of preparing:
In a small saucepan add the butter, so it melted to pour the wheat flour, stirring well until after cooking the cow's milk, stirring constantly until forming a full-bodied cream,
Place the white sauce on the bottom of artichokes, bring to the oven to gratin
Serve on a platter, and around, lettuce leaves ..
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