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CORNETTINI nutella

Most sweet tooth will thank you ..... are a real treat ...
A good alternative for both breakfast and the cake ....

INGREDIENTS (16 mini croissants): 1 roll of
PASTRY rectangular
16 teaspoons NUTELLA

PREPARATION:
Heat oven to 200 degrees. Cut the pastry in
triangles, as shown in the following

Place the center of each triangle, a teaspoon of nutella and close (on the longest edge) taking care of the triangles adhere to good ends.
Fold corners inward (to give the shape of the croissant) and arrange on a baking sheet lined with parchment paper.

Bake for 15 minutes or until the surface of the cones is not golden.
to cool for several minutes before serving ....

The sweet tooth will thank you ..... are a real treat ...

Clothes For Chambelanes

INGREDIENTS:
250 grams of minced veal
250 GRAMS OF GROUND PORK SAUSAGE
1
50 grams of parmesan 1 EGG

a pinch of salt
8 slices sandwich bread
1 cup milk 1 sprig of
parsley (optional)
breadcrumbs QB
SEED OIL FOR FRYING

PREPARATION: In a large bowl
crumble the slices of loaf pan, pour the milk and mix until absorbed.
Add meat, salt, Parmesan, parsley and chopped egg. Stir until the mixture is homogeneous.

If necessary (ie if the mixture seems too soft) add a few tablespoons breadcrumbs.
with the mixture, roll into balls about 3 cm in diameter and roll in breadcrumbs.
Fry the meatballs, a few at a time, in plenty of hot vegetable oil. When the meatballs are brown, drain and place them in a bowl lined with paper towels.
can be served hot or warm, they are ALWAYS good! :)

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MEATBALLS AND TAPAS sausage STRACCHINO

INGREDIENTS (about 30 tapas):
1 1 SAUSAGE BAGUETTE
fresh sausage (about 300 grams) 170 grams of
STRACCHINO (or other fresh cheese is soft as long as second degree)

PREPARATION:
Cut the baguette into slices about 1.5 cm thick and turn on the oven at a temperature of 250 °.
luganeca Remove skin and place the meat in a shallow dish.
mash with a fork and when it is softened, add the soft cheese.
Mix the two ingredients well until mixture is smooth and rosy.

Spread a generous spoonful of mixture onto each slice of bread and place slices on baking sheet coated.

Bake in hot oven for 12 minutes.
Serve hot !!!!!!!
is little time to spend and the success is guaranteed!

.rsd Files Rosetta Stone

EGGS STUFFED WITH SALMON

INGREDIENTS: 6
EGGS
5 tablespoons mayonnaise 1 bunch
CHIVES
6 SLICES OF SMOKED SALMON
SALE
OIL

PREPARATION:
Cook eggs in boiling water for 6 minutes.
Let them cool under running water, peel and cut in half along its length.

Put the yolks in a bowl and mix firm with mayonnaise, a pinch of salt, a little olive oil and chopped chives.
Fill the halves with the mixture boiled eggs laid on each half and half a slice of salmon.