Превод на рецепта от английски
Публикувано: съб яну 03, 2009 1:34 pm
Здравейте!
Може ли някой да прведе следната рецепта? Много искам да я пробвам, а не разбирам количествата.
Ingredients (serves 6)
* 1.5kg fresh ricotta, drained
* 8 (59g each) eggs
* Finely grated rind of 2 lemons
* 1 bunch flat-leaf parsley, coarsely chopped (1 cup)
* 1 bunch dill, coarsely chopped (1 cup)
* 290g semi-dried tomatoes
* 150g bought roasted peeled capsicum
* 3/4 cup (125g) pine nuts, toasted, plus extra to serve
* 50g finely grated parmesan
* 1/2 cup (125ml) extra virgin olive oil
* Toasted Italian bread, to serve
Method
1. Preheat oven to 190°C. Grease two 22cm cake tins and line bases with baking paper. Using a food processor, process ricotta, eggs and lemon rind, in 2 batches, until smooth. Transfer to a bowl. Reserve 2 tbs parsley, then stir remaining herbs into ricotta mixture and season with salt and pepper. Divide mixture between tins and bake for 40-45 minutes or until puffed and golden. Set aside to cool.
2. Reserve 90g tomatoes. Using a food processor, process capsicum, pine nuts, parmesan, 1/3 cup oil and remaining tomatoes until a coarse paste forms.
3. Turn 1 baked ricotta on to a plate and spread with pesto. Top with second baked ricotta, browned-side up. Scatter with reserved tomatoes and parsley, and extra pine nuts. Drizzle with remaining oil. Serve ricotta cut into wedges with toast.
Notes & tips
* The pesto rosso in this recipe is so delicious and versatile that it's worth making independently of the baked ricotta - serve it as a dip, tossed through pasta, or as a sauce for chicken or lamb.
Благодаря ви предварително!
Може ли някой да прведе следната рецепта? Много искам да я пробвам, а не разбирам количествата.
Ingredients (serves 6)
* 1.5kg fresh ricotta, drained
* 8 (59g each) eggs
* Finely grated rind of 2 lemons
* 1 bunch flat-leaf parsley, coarsely chopped (1 cup)
* 1 bunch dill, coarsely chopped (1 cup)
* 290g semi-dried tomatoes
* 150g bought roasted peeled capsicum
* 3/4 cup (125g) pine nuts, toasted, plus extra to serve
* 50g finely grated parmesan
* 1/2 cup (125ml) extra virgin olive oil
* Toasted Italian bread, to serve
Method
1. Preheat oven to 190°C. Grease two 22cm cake tins and line bases with baking paper. Using a food processor, process ricotta, eggs and lemon rind, in 2 batches, until smooth. Transfer to a bowl. Reserve 2 tbs parsley, then stir remaining herbs into ricotta mixture and season with salt and pepper. Divide mixture between tins and bake for 40-45 minutes or until puffed and golden. Set aside to cool.
2. Reserve 90g tomatoes. Using a food processor, process capsicum, pine nuts, parmesan, 1/3 cup oil and remaining tomatoes until a coarse paste forms.
3. Turn 1 baked ricotta on to a plate and spread with pesto. Top with second baked ricotta, browned-side up. Scatter with reserved tomatoes and parsley, and extra pine nuts. Drizzle with remaining oil. Serve ricotta cut into wedges with toast.
Notes & tips
* The pesto rosso in this recipe is so delicious and versatile that it's worth making independently of the baked ricotta - serve it as a dip, tossed through pasta, or as a sauce for chicken or lamb.
Благодаря ви предварително!