Brrrrr .. "Kanei Krio" ... even today it is cold, although a little 'less than yesterday! Alleluia still a bit 'in winter! Comes in small doses but gets!
people around is all bundled up, cold, serious ... but I enjoy the lash of wind and cold do not bother me at all! What bothers me however is that they have also closed my shop stocked organic, the one I had in the neighborhood! And now? Where I'll buy my "strange" kamut flour, carob, coconut ...?? I guess I'll have to take metro and tram to go to the grocery store ... even though this is a problem because they are always on strike! I'll buy a forklift ...;))
Today I will try a combination that I prepare often this is the first time in cocotte!
Serves 4 cocottine (the ones you see have a diameter of 8 cm)
- 4 artichokes
- 2 large eggs 120 g feta cheese 80 g
- 20 g provolone
- salt, pepper, oregano and mint
- fresh extra virgin olive oil
- a bit 'breadcrumbs
- 2-3 cloves of garlic
Clean artichokes .. you post a video it is easier for me and for you but I leave a change: After cleaning dip them in water and lemon.
Boil water, add salt, add the lemon juice, garlic, and cook the artichokes for 7-8 minutes should remain al dente.
oiled casserole and sprinkle with the breadcrumbs.
Mash with a fork, feta, ricotta, grated Provolone cheese and mix.
Beat the eggs a bit 'with a fork. Add cheese, salt, pepper, mint and oregano and beat with a whisk. Place casserole in a spoonful of cream, artichoke, cream cheese over again. Bake at temperatures of 200 degrees for about 20-25 minutes. Serve immediately.
I decorated with some leaves, the more tender, without blanching along with the artichokes.
thanks infinitely dear Franca and Lady Boheme for this most welcome prize
... and Lady Boheme for this
Thanks! I'm all for you dear friends / who that walks in my "garden", a hug!
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