Lately I often "dine" with the cream soups or dinners during these winter with leek, onions, broccoli with Roman, lentils etc ...
Last night I followed the recipe to the letter published by The cavern alchemist, from the book "The kitchen of the Dolomites" Anneliese Kompatscher. The only variation is a little toasted sunflower seeds ... nothing more!
a real delight and a great dish for a dinner in my opinion ...
wine with cream and cinnamon toast
Ingredients for two 250 ml of broth (vegetable, and mine was light)
beaten 3 egg yolks 1 cup cream 1 cup white wine
(I've used by Umbra Orvieto classico)
bread cubes in butter
a little bit of cinnamon
sunflower seeds (fresh or toasted a little as you like:))
Preparation
Fry the bread cubes in butter and sprinkle with cinnamon.
low heat, pour in the hot broth to egg yolks, cream, white wine, and beat with a whip in a a heavy-bottomed pan until the mass will be very creamy.
Fill the cups of broth, previously heated, and sprinkle each piece of bread cubes and a pinch of cinnamon powder. Add some sunflower seed ..
very good was engulfed in a jiffy!
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