Fake Id Consequences Ontario

PIZZETTI

INGREDIENTS:
For the dough: 150 grams of ricotta

6 tablespoons milk 1 egg

6 tablespoons olive oil 1 teaspoon salt


350 grams of white flour 1 teaspoon salt 1 envelope of yeast
pizza

For the filling:
400 grams of tomato pulp

125 grams of mozzarella cheese 2 eggs 4 sausages
small (100 grams) 2
gherkin
8 anchovy fillets (20 grams)
4
artichoke hearts in oil 1 tablespoon corn kernels
8 pitted black olives

PREPARATION:
Mix well in a bowl with ricotta, milk, egg, oil and salt. Join tablespoons sifted flour and lastly the yeast.
Mix well with a fork or work directly with your hands.
Divide the dough into 8 equal parts and roll into discs with a diameter of 15 cm.
I spin on the plate of oven lined with baking paper and spread the tomato pulp.
Bake for 10 minutes in the middle of a preheated oven at 180 degrees.
Remove the pizzas from the oven (leaving it on at the same temperature), mozzarella cheese and sliced \u200b\u200bboiled eggs and pass them on pizzas, forming eyes.
Complete the pizza with sausage on the nose and hair, the eyebrows to the pickles, fillets of anchovies in the mouth, ears for the artichokes, corn for teeth and olives for the eyes.
Put in oven and cook for another 5-10 minutes.

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SPIRIT OF PUFF PASTRY BASKETS FILLED OMELET

INGREDIENTS:
RECTANGULAR 1 roll of puff pastry (I'm from Eurospin)

PREPARATION:
Preheat the oven to 200 degrees.

On a work surface, roll out the dough and cut with a wheel, ricavatene 8 rectangles.

Place each rectangle on a muffin mold (or panna cotta) reversed.

Place the molds upside down and well spaced on a baking sheet lined with baking paper.
Prick the surface and bake for 20 minutes.

When the baskets will be cooked outside, rovesciateli and let them go for another 3 minutes so that they cook well in them.
Allow to cool and fill as desired.

Notes: If you notice that during the cooking baskets swell, open the oven, flatten them by pressing the bottom with a fork and bake again.
These baskets are really cute and original idea is to serve appetizers and sweet.

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INGREDIENTS: 6 eggs

2 cans of tuna in oil (320 grams)

8 tablespoons mayonnaise Salt to taste Oil


PREPARATION:
In a bowl, beat the eggs with a pinch of salt.
Heat three tablespoons of oil in a large pan (30 cm in diameter) and, when hot, pour in the eggs.
Bake the omelet in the usual way by turning after 4 minutes of cooking.

The omelette should not be overcooked or you will break in the final stage. Meanwhile in
a bowl crush the tuna after it is drained well and join the mayonnaise.
Turn the omelet on a plate and spread itself in the middle of a strip of filling.
Roll the omelet onto itself, cut into slices an inch thick and serve on a platter.