ERBAZZONE VEGAN
Dell' erbazzone
si parla solo bene.
E' buono. Saturday, November 8, 2008
What Are Some Games Where You Can Get Pregnant
Saporito.
Conviviale . Popolare (
L'erbazzone veniva cotto nel forno del pane in un grande stampo rotondo di rame, detto “al sol”. La pietanza era così popolare ed amata dai reggiani che, a fine ottocento si tenevano gare, indette dalle cooperative per realizzare il miglior erbazzone, alle quali partecipava tutta la comunità. 
). Vario ed
eventuale
.
Si presta come antipasto (tradizionalmente nello stesso piatto con other typical Emilia). It is suitable as a main dish. Before becoming intolerant to dairy I ate with great pleasure that of a baker who did not use lard or bacon. Then for years I avoided like the plague because just the smell makes me faint with desire!
... but since I started producing my fake author (fake), I thought and thought about how to play a fake erbazzone. I've tried many variations (some unspeakable) and now are proud to show my best fake:
For the dough I used the recipe Mikamarlez , which for me has now become a classic
, a
certainty
! Only change: the use of durum wheat flour, because crunches!
a kilo of spinach and / or cooked beets (preferably mixed and weigh much less cooked) chopped with a knife eventuale
.
Si presta come antipasto (tradizionalmente nello stesso piatto con other typical Emilia). It is suitable as a main dish. Before becoming intolerant to dairy I ate with great pleasure that of a baker who did not use lard or bacon. Then for years I avoided like the plague because just the smell makes me faint with desire!
... but since I started producing my fake author (fake), I thought and thought about how to play a fake erbazzone. I've tried many variations (some unspeakable) and now are proud to show my best fake:
For the dough I used the recipe Mikamarlez , which for me has now become a classic
, a
certainty
! Only change: the use of durum wheat flour, because crunches!
So today I dwell only on the filling, because the remainder of the process, the cooking time and the shape of the cake I have not yet decided to change them (I was thinking ... but if you roll the dough with the machine ... I get the dough rectangles that will be portioned in a more suitable, for example, transport needs for lunch in the office or for storage in the freezer!). The detailed explanations for the pasta and then found by Mika or clicking on classical and / or certainty that I linked to my two previous publications of pies. 
R IPIENO ERBAZZONE VEGAN
: 
R IPIENO ERBAZZONE VEGAN a clove of garlic finely chopped shallots shirt
a few tablespoons of breadcrumbs three tablespoons of silk tofu (soft, creamy) three tablespoons nutritional yeast flakes a tablespoon of olive oil a pinch of salt PROCEDURE: sauté garlic in oil, add shallots ( remove the garlic), cook briefly, add the bread, even brown, and finally, add the herbs. Stir, making sure that bread does not take too much color (become bitter), add salt and allow to cool. The vegetables can be pureed or left in small pieces (I prefer it this way): Add the tofu, baking powder and stir (better if you do it by hand!). Let rest half an hour in the refrigerator.
This type of filling looks like (like I said, mica is uggggguale!) To the filling for ravioli green was my mother (with parmesan, ricotta and nutmeg idea) ... I've done well there Cannell
oni.
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