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Flautas Chicken Guacamole

Although this recipe has a personal touch, the corn tortillas were replaced with white flour tortillas of my bill similar to tortillas. Ingredients for
torillas: "00" flour 500g baking powder 10g powder, salt, oil and water by eye.
The procedure is similar to those of the Sopas, you knead the flour with baking powder and salt, add oil, and water, knead until dough is smooth, let stand 15 minutes, cut in balls and a rolling pin extends between two layers of paper are passed forno.Le tortillas in skillet on both sides until bubbly and charred.

For the filling: 800g chicken breast, 1 large tomato, 1 pepper, olive oil, onion, lemon, cinnamon, cumin, salt pepe.Formaggio soft cheese to finish the recipe.
Cut the chicken into strips, put marinated with cinnamon, cumin, lemon rind and juice of a grated pepper.

You fry the onions with oil to keep, add the chicken and browned, half-cooked add the tomato, bell pepper, cut into strips and spices, salt and pepper.

in cooked, arrange the tortillas on a flat surface, are stuffed with chicken and add the cheese, there are various techniques to close the tortillas that give rise to different names of recipes, I use to roll up easily, you end up with 10-15 minutes of the oven is served with guacamole and sauces Hot.

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modified Mediterranean

The definition comes from a "bastardization" of the original recipe, I made some changes for the sake of laziness, and because I think it is best .. I used lime instead of lemon, and how I used the oil and. vo and parsley instead of cilantro.
Ingredients: 3 / 4 avocados, 1 / 2 tomatoes, extra virgin olive oil, 1 lemon, cumin seeds, coriander powder, parsley, spring onion, red pepper
You start peeling avocados that I paid the modest sum of 99cent each . should be placed in a bowl and mashed with a fork, taking care to keep a cut that will be added for decoration finale.Si flush with oil, salt, spices, lemon juice and grated rind, the pulp of the tomato, diced , and you end up decorating the avocado was sliced.

I served this sauce in two small ceramic casserole.

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Sopas

Before embarking on my new crazy project, I allowed myself a dinner a little frivolous, inspired the first recipe is a messicana.La Sopas with chili.

Ingredients:
for Sopas: Masa harina (corn flour steamed) 500 grams lard 100 grams (I used 40 grams of lard to keep me light), seed oils (extra virgin olive oil I) water salt to taste.
The process of mixing is classic, you sift the flour is mixed with hot lard, and salt, add oil and water to obtain a homogeneous mixture, then derive the palline.stenderle with a rolling pin between two sheets of floured parchment paper to avoid breakage.

Metter

a pan on the stove and the adagiarvia Sopas, turn them over when they begin to swell at the end of cooking goes imprinted cup shaped with the help of glasses cups or what is comfortable there.

For the chili: 800 g of beef stew or without adult cattle, Mexican red beans, wine red 30cl, flour taste cumin seeds, coriander seeds in polvere.Cipolla, garlic, olive oil.

some ground to peperone.Pomodori 200gr, tomato paste to occhio.Brodo Beef

Put the beans to soak 12 hours prima.Riducete the meat into small pieces.

Fry garlic and onion, and cumin seeds, rosolatevi inafrinata the meat, add wine and broth, and then go over medium heat, reduce heat and continue for about an hour, add tomatoes diced and some ground pepper, spiced with coriander

Sopas Preheat the oven, place them on a plane and fill it with chili, I added chili because of Marianna and Thomas, I have served separately with a sauce obtained Peperonci Mexican green, oil , salt and lemon juice.

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Chili Quiche with ricotta and spinach

The French variant of our pie, with ricotta and spinach. Ingredients

spinach fresh, 5 decks, 150gr ricotta, parmigiano80gr, 3 eggs, 100ml of fresh cream, a roll of puff pastry, salt, pepper, butter.
Wash the spinach and blanch with a knob of butter.

In a bowl, add three eggs of the cream cheese, spinach, beaten with a knife, Parmesan, salt and the pasta in a pepe.Stendere baking dish, pour the contents, close to the cut and bake for 35 minutes at 180 °

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Not knowing how to call this recipe, I will simply explain the steps that led to the final result.

The preparation of precooked polenta is simple and conoscitua by all.

Simette salt water on the fire when it boils pour in the polenta and stir until cooked.

Once the cooking and add a knob of butter I got one dish, I first disstribuito strange about polenta 2 cm low, I put a sheet of parchment paper and I have superimposed a second layer of polenta, and level them all with a glass of Nutella empty.

the evening or one hour after the arrival of guests, I transformed the two rectangles of polenta with the intention of passing the plate sandwiches, but then remembered that I had stolen from my parents to take her in the kitchen of Alberto, I arranged barbecue on barbaque.

in order I composed the pieces cut into small squares and served with Taleggio cheese and bacon pieces to the right, the central ones and fat ones corgonzola left

In view of the oven for 5-7 minutes to melt cheese and bacon.