Cinematic Orchestra Sheet ,music

Tortelloni Bolognese sauce with ricotta



Ingredients (for 6 eggs, puff)


7 eggs 6 ounces of flour
2 cups of cottage cheese 2 cups ricotta
cow
80 gr. grated Parmesan cheese 1 clove garlic

a sprig of parsley salt



Knead the pastry dough into 2 or 3 with 6 eggs and 6 ounces of flour, put in the fridge to rest before bedtime.
finely chop together the parsley and garlic.
Divide the remaining egg yolk last album. Beat the egg yolk in a cup only (do not use the egg white).
In a large bowl whisk together the ricotta and cow parsley with garlic, parmesan cheese and the beaten egg yolk, season with salt.
Note: Depending on the consistency of the dough, you must adjust the amount of yolk. In particular, if the cottage cheese that has already been added parmesan cheese is too soft, add only half a beaten egg yolk.
Cut the dough into 2 or 3 parts and roll out the dough . When the dough is quite thin, cut into squares with a sharp knife and plate, fill with the mixture and close the sauce. For this work should be two because the dough dries out quickly. making it impossible for the closure of the tortellini.
Once closed, if not cooking immediately, tortelloni may be frozen in the freezer, taking care to put them on trays enough apart from each other. Once frozen, you can put in freezer bags and keep quiet few months.
Serve with butter and sage.

Thanks to: Mom Carla

Pokemon Platinum Gameshark Cheats Vba

"Mozzarella" plant!!


Ingredients: (for 1 Mozzarella)

3 teaspoons potato starch 1 tablespoon tahini

possibly clear order not to change the color of "mozzarella"

1 tablespoon plus 1 / 2 vegetable cream

200 ml of milk plant

1 / 2 teaspoon salt very little

Mix before the starch in a little milk soybeans, just melted add the remaining milk and other ingredients.

Pentolina Cook in a pan over low heat for about 10 to 15 minutes, if there were any curb, mix all together (I used the immersion blender)

Place in a greased bowl in the refrigerator overnight.

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Sfrappole (frappe, lies, gossip, lettuce, crostoli, rosettes, ..)


Ingredients (for one egg, to get a good dose of sfrappole, double all quantities)

1 egg 1 tablespoon sugar 1 tablespoon of butter

1 pound of flour (and at least another 30 grams to roll out the dough)
one and a half tablespoons of brandy (Vecchia Romagna)

grated lemon peel 1 1 liter of oil sunflower

Mix all ingredients (except oil seeds) in a bowl and let stand about 20 minutes in the refrigerator in a bowl covered with a cloth.
Roll with rolling pin until you get a thin sheet (the final diameter should be about 50 cm.)
Cut with a washer or a non-serrated knife in strips about 3-4 cm long and 20-25 cm.
in a pan of about 20-25 cm in diameter and very high (at least 5-6 cm) to make fry oil sunflower
To check if the oil has reached the appropriate temperature, try one of the edges remained scald by the cutting action. If this comes back to the surface now and fry well, the oil is ready.
Boil for 5-10 seconds sfrappole to the maximum (one at a time), turning on both sides. The sfrappole should be just golden, which is enough to be cooked.
Drain on paper towels. Never put two sfrappole already fried one above the other.
Move sfrappole on paper towels and wait another 10-20 minutes. Then, sprinkle with powdered sugar one at a time and stacked in a serving platter.

while frying an oil change if it is too black.
If you want to do the double dose of sfrappole, it is okay to do two separate mixes or dough from a single but split into two parts before you pull it with a rolling pin.

Thanks to: grandmother Iris

2 Days Before Af Cervix Still High

biscuits with jam


Ingredients: 100 gr
.
250 grams of sugar.

flour 1 egg 50 gr.
butter lemon zest
half dose of yeast

milk jam (the best for this recipe are those cherries, peaches and plums)

Mix together all ingredients (except milk and jam) in a bowl. If the dough is too dry, add a few tablespoons of milk.
After obtaining a soft dough, but it does not stick to hands, divide it into 2 or 3 pieces and pull it with a rolling pin to obtain a thickness of a few millimeters.
With a cup of coffee (5-6 cm Dia.) achieve a number of discs of dough, trying to make best use of the pastry. The remaining part of leaf you can remix and spread again, and so on.
In half of the discs, drill a hole in the center with a thimble, if you have one at home, or with any other object found with a diameter of 1.5 cm. about. In
whole disks, put a spoonful of jam in the middle and put a hard wash. Press along the edge to glue the two layers of pastry and put in a pan lined with parchment paper.
Brush each biscuit with a little 'milk and bake at 180 degrees for 20-30 minutes.

Thanks to: grandmother Iris (and Elisa, who helped me ..)