Free Recipe Carciofi Ripieni Al Pepino
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Carciofi Ripieni Al Pepino Recipe
3 Tender; medium-sized
; artichokes
10 Whole peppercorns
1 ts Salt
2 ts Plus 4 tablespoons of extra
-virgin olive
; oil
1/2 lb Ricotta cheese; strained in
-a
; coffee filter for
; 30 minutes
1 Egg; lightly beaten
1/2 c Freshly grated pecorino
-romano
8 Thin slices salami; finely
-chopped
1 Lemon; Juice of
1/2 c Fresh bread crumbs
Carciofi Ripieni Al Pepino Preparation
Start by trimming the artichoke of all tough outside leaves, cutting the pointy ends of the leaves off with a scissors, cutting the artichoke in half the long way and scooping out the fuzzy choke and rubbing the artichokes with the lemon, placing the artichoke in a bowl full of cold water. In a bowl mix together the ricotta, egg, pecorino, and salami, blending well. Place the artichoke halves in a pot with enough water to cover the artichokes, adding the juice of a half of a lemon, peppercorns, salt, 2 teaspoons of olive oil, placing it on the stove, allowing it to come to a boil, lowering the heat and allow them to simmer for 20 minutes or until tender. remove the cooked chokes from the pot with a slotted spoon, placing on a plate to drain. When the chokes are cool, stuff the chokes with the ricotta mixture, mounding the mixture on each artichoke. Lightly oil the bottom of an oven-proof dish, placing the artichokes in it, sprinkling each choke with the bread crumbs, sprinkling each with the remaining olive oil and baking them in a pre-heated 375 degrees F oven until the bread crumbs are golden. The artichokes are great hot or at room temperature. Yield: 6 servings Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9446 – DAVID RUGGERIO Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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