Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 16 | 130 minuti |
Ingredients
| 2 fogli | puff pastry |
| 500 g | cherry tomatoes |
| 300 g | strakì Sterilgarda |
| 1 cucchiai | sugar |
| q.b. | salt |
| q.b. | pepper |
| q.b. | oil |
| q.b. | origano |
| q.b. | basil |
Preparation
- Wash the cherry tomatoes, cut them in half and season them with oil, salt, pepper, sugar and oregano.
- Arrange them on a baking tray lined with baking paper and cook them at 150°C for approximately 1½ hours, depending on their size.
- Roll out the sheets of puff pastry and cut out discs to line the appropriately oiled moulds.
- Bake the tartlets in white, covered with dried beans and cook them for 10-12 minutes at 200°C.
- Take them out of the oven, remove the beans and stuff them with a generous dose of Strakì Sterilgarda.
- Garnish with the confit tomatoes and cook for another 5 minutes.
- Remove from the oven, decorate with a few fresh basil leaves and serve.
Cut the hardest stem of the asparagus and, after washing them, cook them al dente in hot salted water or steam. Once cooked, drain the asparagus and place ...
Social Wall