Entry - Stuffed Plums Salgada II Options + Artichoke

Entry - Stuffed Plums Salgada II Options + Artichoke
I Option:

Ingredients:

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

Way of preparing:

Drain the plums, remove the lumps, with the help of a small kitchen scissors. Book it.

Separately knead the ricotta with a fork, add the grated provolone cheese, then the gorgonzola kneaded the grated Parmesan and the cream slowly until giving consistency of rolling.
Make the balls bigger than the plums.
Stuff the plums, leaving half of the filling
It's the same as the Sweet Mother-In-Law.

For party use on a silver tray. Into small pieces of silver or gold paper with a lacy washcloth.

Note:

To serve as an appetizer, place in a large glass dish do not need to put in cups
II Option

Entry Plate - Stuffed Black Plum

Ingredients:

20 to 30 black plums without the pits

Filling:

250 grs. Of cheese from Minas Gerais (Brazil) half cure grated
2 hard boiled eggs, finely chopped or processed
4 tablespoons red bell pepper (raw), finely chopped
4 tablespoons of parsley with chopped stem.
The stem has more flavor than leaves and has more vitamins.
2 tablespoons minced capers or pickes
1 pinch of salt, 1 tablespoon of oregano
2 to 4 tablespoons of industrialized mayonnaise or cream
If you put cream, add the gorgonzola cheese, which is necessary for flavoring.

Way of preparing:

Put all the ingredients in a bowl according to the order from top to bottom.
Mix well, knead to a homogeneous mass.
Let stand 30 minutes in the refrigerator.
Then stuff the plums. Place on a dish or stainless steel tray.
If you want you can put each plum into paper cups to your liking.



III Option:


Entry - Hot or Cold Artichoke Backgrounds:

Ingredients:

12 canned artichoke bottoms, or raw
2 cans of non-oil anchovies
4 tablespoons olive oil or corn oil
4 sliced ​​tomatoes
1 tablespoon of pepper sauce or taste


Way of preparing:

If the artichoke bottoms are raw, boil it with water,
Lemon, and a pinch of salt, until starting to soften.

Wash and cut the tomatoes into thin slices

In a large refractory place alternate layers of artichoke bottoms, anchovies, finish with slices of tomatoes sprinkled with oregano and pepper.

Drizzle with olive oil, cover with breadcrumbs and grated Parmesan cheese, equal parts.

Bake in preheated oven 180 degrees C for about 20 minutes

Serve the Hot Artichoke Lobster.




Note:

For Cold Entry:

Replace the grated Parmesan cheese and the
Mayonnaise at will.