An unexpected mass of people have poured in one of the great artisans of Palermo making a gut, the feeling was to stay in a narrow space, the amount of people who showed together. Lyrics, sheet music, instruments and many, many makeshift signs with slogans often ironic and sarcastic, one of many: "Female teachers precarious permanently outraged." A beautiful morning of sharing and comparing collective, to the streets with open microphones to make room for everyone ...
finished telling briefly what we could not absolutely silent, even though the seat is not exactly appropriate, pass it to talk about cooking and exactly a recipe that we love very much but that "debate". In What do you mean? We consider this dish a delicacy really, I do not eat often, but whenever you start to prepare it just suddenly increases salivation and there is no way to appease ... but this happens to us, in fact, several dinners, in which the highlight had to be "the bowl", there were only guests at the first bite perplexing, considering it "... an exotic flavor, too particular ...". Of course we had some enthusiastic guests were so impressed by the dish to the point of creating "the legend of the shrimp and spinach terrine, which begins more or less like this:" ... if you're lucky enough to be invited on the day that prepares the bowl ... " almost like a flat rare, valuable and secret. All to say that this recipe does not allow for compromises or likes and dislikes.
And what do you think? De gustibus non disputandum est!
Ingredients 400 grams of spinach leaves
1 / 2 onion
2 medium-sized tomatoes
extra virgin olive oil 150 grams or 100 grams of shrimp prawns
120 ml
skimmed milk 120 g soft white cheese 4 eggs
salt pepper 1 lemon
Wash and clean the spinach, remove excess water and place in a saucepan over low heat with very little water, close with a cover. Let go for 4 / 5 min, then transferred spinach in a colander and squeeze them carefully, so as to remove as much water as possible. Set aside
Put a pan on the fire to which you have added a little oil, onion, thinly sliced \u200b\u200btomatoes and cut into small cubes. Soften the mixture and then raise the heat so the liquid evaporate. Add spinach, 3 / 4 of the shrimp, which have previously shelled and rinsed in running water, salt and pepper, stir vekocemente and cook for 5 minutes over low heat.
Once the mixture has cooled, put it in a container with high sides, add the eggs, milk and cream cheese and the whole emulsified with an immersion blender. Add the shrimp that you set aside, cut into small pieces.
Corregete salt and pepper, and move the mixture to be frothy and fragrant, in a baking pan previously greased loaf.
Bake in water bath in oven for 45 minutes at 180 degrees.
Once cooked allow to cool and then store it, covered with a sheet of plastic PVC-free, in the refrigerator for at least 2 hours.
Turn out, cut into slices, add the grated rind of a lemon, a drizzle of olive oil e. .. still have a moment's patience, the dish must be eaten at room temperature!
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