Tortadilimoneericotta Recipes

Steps:

• Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.;

Steps:

• Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat.
• Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain.
• To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.

Steps:

• Fry potato slices in a little oil until golden brown.
• Cut the bolillos in half horizontally, and remove enough crumb to create a hollow.
• Toast both bolillio halves in a toaster oven or under a broiler.
• Coat both sides with mayonnaise.
• Spread refried beans over the bottom half only and sprinkle with grated cheese.
• Place bottom halves under the broiler just long enough to melt the cheese.
• After broiling, top the beans with the potato slices, chili strips, avocado and cabbage.
• Drizzle with crema, and a squeeze of lime juice.
• Cover with the top half of the roll.
• Eat with both hands and have plenty of napkins ready.

Steps:

• Preheat oven to 180 °. Put in the planetary, or in the cup, the sugar and the butter softened at room temperature and then mounted with the whisk until the mixture is white and fluffy.
• Wash and peel the apples. Divide them into four, remove the core and cut into wedges. Place the apple slices in a bowl and sprinkle with lemon juice to stop them discolouring.
• Once ready the mixture of butter and sugar, add one egg at a time and continue to work with whips (set aside the egg whites).
• Finished entering the egg transfer compound from the planet in a bowl and add the lemon zest.
• At this point add gradually the flour and baking powder, alternating with the milk, and mix with the aid of a spatula. Do not worry if the dough will tend to become very compact and almost difficult to work. Whip the egg whites.
• United the egg whites to the rest of the dough with movimenbti regularly from bottom to top and vice versa.
• Grease a cake tin with hinged opening of 0.78 foot in diameter and pour in the mixture leveling them well.
• Arrange the apple slices on the dough and bake a halo. Cook for about 45 minutes, but do the toothpick test, I recommend!
• Remove the cake from the oven, let it cool and remove it from the mold.
• Serve your apple pie!

Steps:

• Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
• In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
• Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
• Invert the torta onto a platter. Cut into wedges and serve at room temperature.