Crespelle con ricotta e verdure al pomodoro fresco

Ingredienti
10 fo Basilico Fresco
120 g Carota
120 g Fagiolino
5 cu Olio Di Oliva Extravergine
2 cu Parmigiano
qb Pepe
1 n Peperoni Rossi
600 g Pomodori Ciliegia
250 g Ricotta Vaccina
qb Sale
1 n Tuorlo
120 g Zucchine
12 n Crespella

1) Cuoci. Lessa i fagiolini per 5 minuti in acqua bollente salata e tagliali a pezzetti. Riduci le altre verdure a listarelle e cuocile con 3 cucchiai di olio per 10 minuti. Sala e pepa.

2) Spalma il ripieno. Metti in una ciotola la ricotta con le verdure fredde (tranne 2 cucchiai), il parmigiano, il tuorlo e poco pepe. Amalgama e spalma il ripieno sulle crespelle .

3) Fai la salsa. Scotta i pomodori in acqua bollente, spellali, elimina i semi e trita la polpa.Cuocili in una padella con un filo d'olio per 10 minuti e unisci le foglie di basilico tritate.

4) Completa le crespelle. Piega le crespelle prima a meta e poi in 4, in modo da ottenere dei ventagli . Disponile in 1 pirofila unta d'olio, accavallandole leggermente.

5) Inforna e porta in tavola. Copri la pirofila con 1 foglio di alluminio e cuoci in forno gia caldo a 180 ?C per 25-30 minuti circa. Cinque minuti prima di toglierle dal forno, irrorale con un velo disalsa al pomodoro e con le verdure tenute da parte. Sistema le crespelle in 4 piatti, decora, a piacere, con qualche fogliolina di basilico e servi.

If someone told me I could only have one cookobok, I'd say "Joy of Cooking" without mentioning that I have four different editions of the book. And while I could give up the 1930s (facsimile) edition and the 1950s edition, I absolutely need both the 1970s and 1990s editions. The former is better for traditional/comfort foods, but the latter is better for the new stuff people eat now.I also agree about Red Robin's hamburgers. I've never had a burger there that I didn't like. For fries, I'd go to Five Guys and get their Cajun fries, although those "frings" sound good, also.

OJzjBxzVmxBuURYCY, 10/09/2012 08.53:

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If someone told me I could only have one cookobok, I'd say "Joy of Cooking" without mentioning that I have four different editions of the book. And while I could give up the 1930s (facsimile) edition and the 1950s edition, I absolutely need both the 1970s and 1990s editions. The former is better for traditional/comfort foods, but the latter is better for the new stuff people eat now.I also agree about Red Robin's hamburgers. I've never had a burger there that I didn't like. For fries, I'd go to Five Guys and get their Cajun fries, although those "frings" sound good, also.

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e questo messaggio???

Gente che nn ha nulla da fare