Siri Cone Flesh of Entry
20 to 30 casks of crab empty, suitable for stuffing.
Ingredients:
½ pound thick crusted crab
2 finely chopped or finely chopped onions
2 large tomatoes without skin and seeded chopped
1 garlic, thinly sliced, only white
1 medium red bell pepper without seeds and without the white ridges cut
½ fingered unpeeled finger pepper (Optional)
1 glass of coconut milk
2 tablespoons corn oil
2 tablespoons chopped parsley
2 tablespoons chopped scallions (thinly sliced)
1 tablespoon of wheat flour
½ cup cold water (optional)
Other Ingredients:
50 grs. of grated Parmesan cheese
50 grs. of flour (it is made with grated toasted bread)
Way of preparing:
Put the oil in a pan fry the garlic pore with the onion until wilted.
Then add the tomatoes, sauté, add the water to the fire until they are disintegrated, this is cooked.
Add the bell pepper, sauté until it is "al dente"
Then add the crabmeat to the pepper, leave on the fire until precooked, add the coconut milk, leave for some
minutes.
If you need to thicken, put the diluted wheat flour with a little water.
To leave in the fire until cooking the flour of wheat.
Finally add the parsley and chives, mix well.
Fill the crab casing well, sprinkle over the grated cheese mixed with the flour.
Place the stuffed crab casks on a baking sheet.
Bring to the preheated oven at 180 º C for gratin.
Note:
The crabmeat serves to accompany sole, sea bass, haddok white hake and other fish in breaded pies.
Attention:
Beware of the breadcrumbs, it is made with crisp and crushed bread, not to be confused with cassava flour which is a root, not the same thing.
How to Make Thread Flour:
Sliced bread thinly sliced.
Bake until blush, let cool.
Slowly beat in the blender, then run through the sieve to be very thin.
Thick part do not discard put into meat dumpling.
Guidance Important:
Make the flour at home is safer and has no mixture of other flours and your dish gets tastier.
Gratin is to be slightly golden.
.
20 to 30 casks of crab empty, suitable for stuffing.
Ingredients:
½ pound thick crusted crab
2 finely chopped or finely chopped onions
2 large tomatoes without skin and seeded chopped
1 garlic, thinly sliced, only white
1 medium red bell pepper without seeds and without the white ridges cut
½ fingered unpeeled finger pepper (Optional)
1 glass of coconut milk
2 tablespoons corn oil
2 tablespoons chopped parsley
2 tablespoons chopped scallions (thinly sliced)
1 tablespoon of wheat flour
½ cup cold water (optional)
Other Ingredients:
50 grs. of grated Parmesan cheese
50 grs. of flour (it is made with grated toasted bread)
Way of preparing:
Put the oil in a pan fry the garlic pore with the onion until wilted.
Then add the tomatoes, sauté, add the water to the fire until they are disintegrated, this is cooked.
Add the bell pepper, sauté until it is "al dente"
Then add the crabmeat to the pepper, leave on the fire until precooked, add the coconut milk, leave for some
minutes.
If you need to thicken, put the diluted wheat flour with a little water.
To leave in the fire until cooking the flour of wheat.
Finally add the parsley and chives, mix well.
Fill the crab casing well, sprinkle over the grated cheese mixed with the flour.
Place the stuffed crab casks on a baking sheet.
Bring to the preheated oven at 180 º C for gratin.
Note:
The crabmeat serves to accompany sole, sea bass, haddok white hake and other fish in breaded pies.
Attention:
Beware of the breadcrumbs, it is made with crisp and crushed bread, not to be confused with cassava flour which is a root, not the same thing.
How to Make Thread Flour:
Sliced bread thinly sliced.
Bake until blush, let cool.
Slowly beat in the blender, then run through the sieve to be very thin.
Thick part do not discard put into meat dumpling.
Guidance Important:
Make the flour at home is safer and has no mixture of other flours and your dish gets tastier.
Gratin is to be slightly golden.
.
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