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FLAMICHE Picard-pie with leeks





A recipe of Picardy, a region that is dear to me, where I still have family and many memories of youth.



There heater it:

- 2 circles of dough or pastry crust (the crust preferably homemade)
- 4 beautiful leeks
-
1 egg - 15 ml cream
-
butter - salt
pepper - nutmeg

Melt butter in the whites of leeks cut into rings, salt and pepper, add the nutmeg (put a bit of green for color) and leave to cool.

Combine the cream and yolk mixture.

Roll out the dough and decorate a buttered, pierce the bottom with a fork Aggiungere it ripieno coprire e con un secondo disco di pasta.



Dorare con un tuorlo allongato con latte o Semplicemente solo con latte.
Fare dei disegni e
a "comignolo.

Cuocere has forno caldo (200 ° C) per 30/35 minuti.

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osso buco risotto au safran avec la milanaise

After several days of milder weather, the rain today in Milan. To put a little color, ossi buchi with saffron risotto alla Milanese.






Ingredients:
- 4 ossibuchi
- 60 gr butter
-
peeled tomatoes - 1
onion - 1 clove garlic
- 1 handful parsley
-
1 lemon - 1 cup white wine
- A little flour
- coarse salt
- Salt, pepper


For the risotto:

- 400 g risotto rice Arborio or Carnaroli
-
1 onion - olive oil
- White
- Saffron
-
Bouillon - Butter
- Parmesan

Cooking ossibuchi:

Sauté onion in butter , then remove and fry the floured ossibuchi. Cut slits around the edge so they do not "buckle" when cooked, and put salt on the cord so that it escapes not.





Drizzle with wine, add the chopped tomatoes, onion.
Add salt and pepper and simmer over low heat, basting occasionally with broth.
For my part, I've cooked in a pressure cooker (20 minutes).
chop the parsley, garlic and lemon zest and sprinkle over meat. Allow
taste and serve with saffron risotto.

Preparing risotto Milanese:

Sauté onion in olive oil, add rice and toast.
Add wine, let evaporate and cook, adding progressivement the bouillon chaud. En fin de cuisson incorporate the safran. When
riz est cuit, ajouter a beau morceau de beurre et le parmesan et laisser "whip", c'est-à-un peu avant de reposer say serve.

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Ficelles picardes - Crepes of Picardy



February 2 was Candlemas, and in France it is traditional to make pancakes, making a jump with a coin in hand to bring money (better if the currency is gold! !).

Today I propose a specialty of Picardy as the first or main course. Usually you make the crepes stuffed with white sauce, mushrooms, ham, but the specificity of these "ficelles picardes" is that they are without sauce.

For the pasta pancakes:
- 250 gr flour
- 50 cl milk
-
3 eggs - 3 tablespoons vegetable oil
- A pinch of salt
Pour the flour and salt in a bowl.
Break the eggs in half and gradually incorporate the milk, stirring to obtain a smooth paste without lumps.
Add oil and let the dough rest at least 1 hour.

filling for the crepes:
-
ham 200 gr - 300 gr
cultivated mushrooms - 100 gr grated Emmental
- 40 cl cream
- 40 g butter
- Sale
-
pepper Preparation: Cook the pancakes
.
Clean and slice the mushrooms very small. Them cook in 15 grams of butter. Season with salt and pepper.
Fill each crepe with ham, mushrooms and cream.
Roll and arrange in a buttered dish.
Nappa cream, sprinkle with cheese and butter. Click
gratin in a hot oven.

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Mini croissants with ham and bacon gratin Dauphinois

A quick little thing to be enjoyed as an aperitif.




One package of puff pastry, ham

Speck
Poppy

Cut the slices into the dough, place the ham or bacon, rolled.

Brush with milk and sprinkle with poppy seeds six.

Bake in preheated oven 200 ° C

Bon appetit