Given the still winter days, this bowl "heat" to rejoice, to be eaten as a first or main course for the evening.
Ingredients:
- 2 camemberts
- 150 gr bacon
- - 600 gr potatoes
- Salt, pepper.
Peel the potatoes and rinse quickly and cut into thin slices with a mandolin, not detect.
adorned with slices of bacon, a plum-cake pan of 26 cm, slightly sovraponendo.
Cut camembert, sliced \u200b\u200babout 1 cm, without releasing the crust.
Arrange a layer of potatoes, then one of camembert in the bowl. Season with salt and pepper. Repeat until the top and crush well.
Fold the bacon and supplement if necessary to cover well.
Heat oven to 160 C °. Packaging
the pan with aluminum foil and the transparent film: Camembert can pour baking.
Cook for 2 hours and let it cool and fresh in 24 hours.
The next day, remove from pan, slice and go under the grill for 1 min.
Serve with fresh cream and una bella insalata. (If può saltare panna he pot essendo già calorie).
terrine larded pie with potatoes
Ingredients:
- 2 pie
- 150 g of bacon into thin slices
- 600 g of potatoes (Charlotte)
- Salt and pepper Peel
* potatoes and rinse them quickly before cutting into thin slices using a mandolin. Especially do not risk losing rewashing starch.
* Line the cake pan with 26 cm slices of breast, overlapping them slightly.
* Cut the pie, without removing the crust, tench to 1 cm thick.
* Place a layer of potatoes, then a pie chart. Season with salt and pepper. Repeat to the top. Press well.
* Fold the breast slices to cover the pot and top up if necessary with a few slices.
* Wrap the terrine in plastic wrap and aluminum foil (baking the pie has a tendency to overflow).
* Bake in oven at 160 degrees for 2 hours.
* Cool, then rest in a cool 24 hours.
* Turn and slice before going under the broiler for 1 minute.
Serve with sour cream and salad.
Source: Cuisine Actuelle de Mars, les terrines de Sophie.
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