From time immemorial, and that French cuisine has decided to play a role in the history of world gastronomy the quiche is nothing but a shell of buttery and crunchy texture capable of receiving a filling liquid and / or creamy, I mean, you can put in anything, you will always be a decent quiche.
Since here we are.
For the uninitiated, and for the joy of your little Flamic the daily discovery is nothing more than a quiche .. what changes is the home ... just over the border.
Yes, because in Belgium they call it. Now, that certainly is not a simple pie with leeks, but the name sounds so tempting Belgian as well as being so terribly chic to read it and pronounce it .. I have come to think of two words, the first quiche is obviously due to the presence of the suffix "that" but the second was that there are slightly turned and ran I was on the tip of the tongue and then continue running at once ... but what I never thought those letters Faran ... "flam, flame .. yes, but that got to do .. flam, flam here .. mmm! Flemish! but of course! that's why I knew he was smart! (For my mindset at the end I can not associate more Flemish than the Flemish art and for those who know her know what is certainly delicate and graceful ....) it was like a shock, a mental disorder and food .. .. which led to the sudden rush down the stairs to turn the meter jump that has put a strain on the furnace, and with an inviting smell that (thankfully) started to come out ..
After rigorous thank you for reading my agony, then I will tell you that mine is not a FLAMICHE, much less a quiche but a poor man (:/), pie .. (the rest of the pastry recipe Yesterday was even used in some way, just Heaven, and we're here to Santa?) after an enlightening idea for what to put in casserole ...
Ingredients and doses for two cake tins of diameter 18 cm
230 g of puff pastry 2 eggs
190 g of fresh cream
3 leeks
30 g of butter salt and pepper to taste
* make her become a FLAMICHE will need usare la pasta brisè al posto della sfoglia.
Prendete la pasta sfoglia e ricavate due dischi non troppo sottili dal diametro di poco superiore a quello delle tortiere che avete scelto.
Bucherellatene la superficie e adagiatele sulle tortiere.
Preparate il ripieno.
Prendete i porri privateli delle "foglie" più dure, quelle esterne e tagliateli a rondelle.
Fateli stufare in padella con il burro, aggiungendo, all'occorrenza anche dell'acqua.
Fate cuocere per 10 minuti.
Preparate l'emulsione with two eggs, cream, salt and pepper.
Beat well and set aside.
Then fill the cakes first with the leeks and then incorporate the "royal".
Bake in preheated oven at 185 degrees for 30-35 minutes.
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