Even today we can not lose your head thinking about what to put on the table. And what's the problem? Just take a look at the menu of cooked and eaten to find the solution! Moreover, there is no recipe that can not be articulated in a manner best suited to our tastes and needs of our time. Today we will prepare a first course that does not waste anything: lasagna bread using the bread to create a first, very tasty and fast.
Among the main courses of meat in the pork rind is a dish that will redeem instant success for the spectacle which is presented and it is very tasty. As a side dish of these delicacies, baked tomatoes are tasty and they give the impression of eating a pizza instead. To round off the morsels can not miss desserts, like chocolate biscuits, delicious because hard outside and soft inside.
Let's see what we need for each recipe Lasagna of bread A slice of bread lasagna for anything other than traditional lasagna for our first prepare the sauce. We have a crushed clove of garlic, one chopped onion in oil with about 1 liter of rich tomato sauce, add basil and let cook for thicken well.
Take 7-8 slices of stale bread and remove the crust. 2 diced mozzarella. We start smearing sauce a baking sheet, then put the first layer of bread and bagniamolo with 2 ladles of broth. Then cover with tomato, parmesan and diced mozzarella. Let us proceed to another layer the same way. Bake for 20-30 minutes until top is browned.
Cut a slice and we like eating a real lasagna! Ingredients: 1 clove garlic 1 onion 1 liter of tomato basil sauce 7-8 slices stale bread 2 mozzarella soup pork fillet pork rind crust incised just cut three times and our roast pork loin with a sfreghiamolo clove of garlic to flavor the meat.
Now is the time of the marinade: Place the fillet in our bowl, we cover with various herbs (rosemary and bay leaves), garlic, a glass of brandy (but you can also use the alternative white wine with a delicate flavor much more) a bit 'of oil. Let marinate for thirty minutes. In a pot large enough, let loose a nice knob of butter, then also arranged the fillet marinated.
Be sure to brown it on all sides. Add a handful of salt and a little 'pepper, not too please! Finally, pour the marinade sauce. Cover with a lid and cook (from 800 grams a piece is ready in 15 minutes). When cooked, let it drip and cool on a rack. Now prepare the crust! In a baking pan lined with parchment paper the inevitable, extending a roll of puff pastry to ready, which will cover with bacon cut very thin, taking care, however, vacate the edges of the sheet.
At the center of the loin marinated and cooked settle, closing it as shown in the video by Benedetta. Prepare a mixture with egg yolk and milk, brushed it on our thread. Bake 30 minutes at 180 degrees. Once cooked, take it from the oven and cut with care. On the table will be served with a sauce made by first baking.
Here is the thread ready crust Ingredients: fillet of pork loin (800 gr. Approx.) marinating: Brandy or wine, olive oil, rosemary, bay leaf, garlic, butter, salt and pepper to roll pasta dough 400 grams ready. bacon mixture: 1 egg yolk, 2 tablespoons milk or tomatoes can be served au gratin baked tomatoes still warm Take 3 firm tomatoes and cut in half.
Svuotiamoli insaporiamoli seeds and pulp and a pinch of salt. Let's put it to drain downward. Frulio the inside of the tomatoes and if you know how annoying the seeds, scoliamoli. Softened 100 grams of bread with tomato sauce and white wine. Clothe ua pan with parchment paper and place our tomatoes, tomatoes with filling every crumb as if it were a pizza instead.
Seasoned with oregano, salt, pepper and oil. We put in a convection oven for 10 minutes at maximum power. The pomodirni gratin are served lukewarm. Tasty morsels! Ingredients: 3 firm tomatoes 100 grams of bread crumbs white wine, oregano, salt, pepper and chocolate biscuits to the heart of soft dark chocolate biscuits for our delicious cookies, dissolve 220 grams of dark chocolate with 110 grams of butter.
Then join this cream 2 eggs even chocolate with 100 grams of sugar. Mix well and then add rain to 220 grams of flour and half a teaspoon of yeast. Do not forget a pinch of salt. Without leaving any lumps and mix our dough will be soft. Let it in the fridge or freezer for half an hour and when we will pull out will be dense and hard.
Take a spoonful and make a ball, then lightly crush on parchment paper with which we covered a dish. Bake at 180 degrees for 10 minutes. Sprinkle with powdered sugar, and biting into a biscuit, it's hard to see outside while the inside remains soft. What goodness! Ingredients: 220 g dark chocolate 110 g butter 2 eggs 100 g sugar 220 g flour ½ teaspoon baking powder Pinch of salt 
Among the main courses of meat in the pork rind is a dish that will redeem instant success for the spectacle which is presented and it is very tasty. As a side dish of these delicacies, baked tomatoes are tasty and they give the impression of eating a pizza instead. To round off the morsels can not miss desserts, like chocolate biscuits, delicious because hard outside and soft inside.
Let's see what we need for each recipe Lasagna of bread A slice of bread lasagna for anything other than traditional lasagna for our first prepare the sauce. We have a crushed clove of garlic, one chopped onion in oil with about 1 liter of rich tomato sauce, add basil and let cook for thicken well.
Take 7-8 slices of stale bread and remove the crust. 2 diced mozzarella. We start smearing sauce a baking sheet, then put the first layer of bread and bagniamolo with 2 ladles of broth. Then cover with tomato, parmesan and diced mozzarella. Let us proceed to another layer the same way. Bake for 20-30 minutes until top is browned.
Cut a slice and we like eating a real lasagna! Ingredients: 1 clove garlic 1 onion 1 liter of tomato basil sauce 7-8 slices stale bread 2 mozzarella soup pork fillet pork rind crust incised just cut three times and our roast pork loin with a sfreghiamolo clove of garlic to flavor the meat.
Now is the time of the marinade: Place the fillet in our bowl, we cover with various herbs (rosemary and bay leaves), garlic, a glass of brandy (but you can also use the alternative white wine with a delicate flavor much more) a bit 'of oil. Let marinate for thirty minutes. In a pot large enough, let loose a nice knob of butter, then also arranged the fillet marinated.
Be sure to brown it on all sides. Add a handful of salt and a little 'pepper, not too please! Finally, pour the marinade sauce. Cover with a lid and cook (from 800 grams a piece is ready in 15 minutes). When cooked, let it drip and cool on a rack. Now prepare the crust! In a baking pan lined with parchment paper the inevitable, extending a roll of puff pastry to ready, which will cover with bacon cut very thin, taking care, however, vacate the edges of the sheet.
At the center of the loin marinated and cooked settle, closing it as shown in the video by Benedetta. Prepare a mixture with egg yolk and milk, brushed it on our thread. Bake 30 minutes at 180 degrees. Once cooked, take it from the oven and cut with care. On the table will be served with a sauce made by first baking.
Here is the thread ready crust Ingredients: fillet of pork loin (800 gr. Approx.) marinating: Brandy or wine, olive oil, rosemary, bay leaf, garlic, butter, salt and pepper to roll pasta dough 400 grams ready. bacon mixture: 1 egg yolk, 2 tablespoons milk or tomatoes can be served au gratin baked tomatoes still warm Take 3 firm tomatoes and cut in half.
Svuotiamoli insaporiamoli seeds and pulp and a pinch of salt. Let's put it to drain downward. Frulio the inside of the tomatoes and if you know how annoying the seeds, scoliamoli. Softened 100 grams of bread with tomato sauce and white wine. Clothe ua pan with parchment paper and place our tomatoes, tomatoes with filling every crumb as if it were a pizza instead.
Seasoned with oregano, salt, pepper and oil. We put in a convection oven for 10 minutes at maximum power. The pomodirni gratin are served lukewarm. Tasty morsels! Ingredients: 3 firm tomatoes 100 grams of bread crumbs white wine, oregano, salt, pepper and chocolate biscuits to the heart of soft dark chocolate biscuits for our delicious cookies, dissolve 220 grams of dark chocolate with 110 grams of butter.
Then join this cream 2 eggs even chocolate with 100 grams of sugar. Mix well and then add rain to 220 grams of flour and half a teaspoon of yeast. Do not forget a pinch of salt. Without leaving any lumps and mix our dough will be soft. Let it in the fridge or freezer for half an hour and when we will pull out will be dense and hard.
Take a spoonful and make a ball, then lightly crush on parchment paper with which we covered a dish. Bake at 180 degrees for 10 minutes. Sprinkle with powdered sugar, and biting into a biscuit, it's hard to see outside while the inside remains soft. What goodness! Ingredients: 220 g dark chocolate 110 g butter 2 eggs 100 g sugar 220 g flour ½ teaspoon baking powder Pinch of salt
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