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gennarino.org Visita il nuovo sito di gennarino.org! 2009-05-04T09:26:42+02:00 http://gennarino.org/forum/feed.php?f=15&t=14932 2009-05-04T09:26:42+02:00 2009-05-04T09:26:42+02:00 http://gennarino.org/forum/viewtopic.php?t=14932&p=168592#p168592 <![CDATA[Re: Salsa allo Scalogno]]>
Tornando "in cucina", no i bianchi non si utilizzano e anzi fai attenzione a mischiare uovo, scalogno e limone "a freddo". La ricetta originale dice di farlo nel tegame, sul fuoco, col burro già sciolto, ma così si formano grumi mentre invece mischiando prima a freddo no (trucco imparato facendo il lemon curd).

Statistiche: Inviato da ale1969 — 04/05/2009, 9:26

]]> 2009-05-04T09:05:57+02:00 2009-05-04T09:05:57+02:00 http://gennarino.org/forum/viewtopic.php?t=14932&p=168580#p168580 <![CDATA[Re: Salsa allo Scalogno]]> Statistiche: Inviato da claudia — 04/05/2009, 9:05

]]> 2009-05-04T08:29:10+02:00 2009-05-04T08:29:10+02:00 http://gennarino.org/forum/viewtopic.php?t=14932&p=168577#p168577 <![CDATA[Salsa allo Scalogno]]> Insomma ieri sera avevo voglia di farmene una da mangiare appena calda su del pane toscano... ed eccovela qua. Approposito, è buona anche sul pesce alla griglia e sulle verdure al forno.


Ingredienti per circa una piccola ciotola di salsa: 100 gr. di scalogno, 120 gr. di burro, 4 uova, 1 limone, prezzemolo, sale, pepe.

Preparazione: fate bollire le uova facendole diventare sode, nel mentre tritate finemente lo scalogno. Mischiate il rosso delle uova sode, con lo scalogno e il succo del limone e versate tutto a cuocere a fuoco lento in un tegame dove avrete fatto sciogliere il burro. Quando la salsa sarà diventata cremosa aggiungete sale e pepe secondo il vostro gusto, cospargete di prezzemolo tritato e portatela in tavola.

P.S.: io la foto la ho caricata su Imageshack ma mi dice ancora che vuole un'altezza massima di 480 pixel... vedete un po' voi...



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Statistiche: Inviato da ale1969 — 04/05/2009, 8:29

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