EASTER APPETIZERS, 10 recipes - Rita's kitchen скачать в хорошем качестве

EASTER APPETIZERS, 10 recipes - Rita's kitchen

Good morning and welcome back. Today I propose a collection of 10 recipes of EASTER APPETIZERS YOU CAN JUMP DIRECTLY TO THE RECIPES THAT INTEREST YOU MOST: 00:10 EASTER CROSTATA 06:49 EASTER PIZZA with cheese (quick) 10:50 CHIENA PIZZA 19:25 EGG BASKETS 21:50 STUFFED EGGS 23:17 SCOTTISH EGGS 31:11 OMELETTE PARCEL WITH ASPARAGUS 34:08 FRIED ARTICHOKES 38:50 EASTER CENTERPIECE 46:00 PUFF PUFF PIE WITH RICOTTA AND SPINACH If you liked the video, give it a LIKE AND SUBSCRIBE so you don't miss the next ones. CLICK ON THE BELL TO ACTIVATE NOTIFICATIONS 🌺If you liked the video, leave a LIKE AND SUBSCRIBE so you don't miss the next one. CLICK ON THE BELL TOO. #crescia #easter #cheesepizza #cheese #leavened 📌📌REMEMBER THAT YOU CAN LEAVE A COMMENT WITH THE REQUEST FOR A RECIPE THAT YOU WOULD LIKE TO SEE PREPARED📌📌 📚I remind you that YOU CAN BUY MY BOOK "MY SUNDAY LUNCHES" here: https://amzn.to/3BDog0A _________________________________ READ ALL MY RECIPES HERE: http://ritaskitchen.org/​​ FOLLOW ME ON FACEBOOK HERE:   / ​​   FOLLOW ME ON INSTAGRAM HERE:   / lacucinadir..  . ------------------------------------------------ 🥣 INGREDIENTS EASTER CROSTATE: (for a tart from 28 cm): for the base: 3 eggs, 200 g flour, 30 g grated parmesan, 80 ml milk, 80 ml seed oil, 1 teaspoon of yeast for savoury dough, salt, pepper. for the filling: 250 g ricotta, 130 g cooked spinach, 2 tablespoons parmesan, 3 hard-boiled eggs, 100 g salami, salt, pepper, thyme EASTER PIZZA WITH CHEESE AND SALAMI: (for an 18 cm pizza): 3 eggs, 300 g flour, 150 g grated pecorino, 120 g diced salami, 100 g diced Emmental cheese, 100 ml milk, 100 ml seed oil, a teaspoon pepper, 16 g instant yeast for savory dough CHIENA PIZZA: (for a 24 cm pizza): For the dough: 500 g flour (250 g manitoba and 250 g 00), 15 g brewer's yeast, 300 ml warm water, 1 teaspoon honey, 8 g salt, 4 tablespoons of oil. For the filling: 500 g ricotta, 2 eggs, 3 hard-boiled eggs, 250 g salami, 50 g parmesan, 50 g pecorino, 200 g sheep's cheese, salt, pepper, one egg yolk for brushing -EGG BASKETS: 4 eggs, 1 roll of puff pastry, 4 slices of soft cheese, salt, pepper, parsley, extra virgin olive oil -STUFFED EGGS: (for 2 people): 4 hard-boiled eggs, 80 g tuna in oil, a handful of black olives, a teaspoon of capers in salt, a few parsley leaves, salt -SCOTTISH EGGS: (for 6 eggs) 6 eggs + 2 for the breading, 250 g minced pork, 200 g sausage, 1 tablespoon of Worcestershire sauce, 4 tablespoons of flour, 4 tablespoons of breadcrumbs, salt, pepper, paprika, oil for fry -FRITTATA PARCEL WITH ASPARAGUS: (for 4 parcels): 4 eggs, 20 asparagus, 2 tablespoons parmesan, 100 g cooked ham, 150 g sliced ​​soft cheese, salt, pepper, extra virgin olive oil -FRIED ARTICHOKES: (for 4 people): 2 large artichokes (Roman mammole type), 150 g flour, 200 ml cold water (still or sparkling), salt, pepper, 20 ml white wine, oil for frying (about 700 ml) -EASTER CENTERPIECE: 350 g 00 flour, 1 egg + 1 egg yolk, 100 g grated pecorino, 80 ml seed oil, 120 ml milk, 8 g instant yeast for savory dough, 100 g diced salami, 100 g diced provolone, salt, pepper, hard-boiled eggs and olive branches to decorate. PUFF PASTRY CAKE WITH RICOTTA AND SPINACH: 2 rolls of round puff pastry, 500 g of cow or sheep ricotta, 150 g of boiled spinach, 3 tablespoons of parmesan, 100 g of diced cooked ham, 1 egg yolk, salt, pepper, oil, nutmeg, 1 clove of garlic #appetizers #easter #tart #cheesepizza