Salmone all'arancia e pepe rosa
Thursday, January 27, 2011
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I remember it was called Pastel Munich (do not ask me why). However, with the flesh of any pasteles also a very traditional beliefs of the North of Argentina and is the Pastel de Choclo (corn) with the pinch of sweet that I really like (ok!! I will soon:) ).
It 's a simple dish that I really moves me when I puree.
you do 'this simple recipe but I do it my way and therefore lighter, with very little olive oil and without (because the children do not like) and without hard-boiled eggs cut because it does not I find it very sense of this addition in the flesh, then, only in the empanadas.
The recipe is simple and fast and may well be a dish made with the leftovers (as has happened to me)!
For 4 cocottine
mixture of minced 1 tablespoon extra virgin olive oil
2 shallots 1 small red bell pepper salt
pepper 10 tablespoons full of mashed already done (not I weighed, but we say that each bears cocotina 2 tablespoons fine)
1 egg beaten with a tablespoon of grated Parmesan or Gruyere. If you want you can add at the end of cooking meat: chopped green olives, coarsely chopped 2 hard boiled eggs and a handful of raisins left in amorbidire Amollo, with these ingredients make the traditional recipe;))
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