sometimes we like doing some things salty. WE HAVE A PARTY IN CONNECTION WITH PREPARATION OF PASTA BRISE this boat '.
FOR THE RECIPE: http://ricettegaleotte.blogspot.com/2010/01/pasta-brise.html
WE HAVE DRAWN rather thin, cut is made COOK FOR ABOUT 20 MINUTES in the molds with silicone.
MOUSSE FOR WE SHAKE IN a food processor: canned tuna, ricotta cheese is fine too-BUT ONE MORE ROBIOLA 'flavor-a knob of butter , salted pistachio, A pinch of pepper. THE secret E 'ADD A SPLASH OF BRANDY, AS USUAL WE CAN NOT USE ALCOHOL AND WE HAVE REPLACED WITH A FEW DROPS OF LEMON.
I DO NOT HAVE THE QUANTITY 'PRECISE, FOR YEARS TO PREPARE THE MOUSSE STUFFED BIGNE' and canapés, BUT I GOT TO EYE IS EVERYONE WANTS TO RULE AS.
after leaving it for ten minutes in the fridge, we used the SAC-A-LITTLE STAR WITH AN OPENING AND WE HAVE FILLED the boats decorated at the end with an olive, BUT IS ALSO A GOOD OR WHAT THE CAPER imagination suggests.
HOME IF YOU DO NOT HAVE THE SAC-A-FEW You can use two spoons and 'NOT SPECTACULAR, But I assure you are selling THE SAME.
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