{"id":2697,"date":"2023-07-27T00:22:05","date_gmt":"2023-07-26T22:22:05","guid":{"rendered":"https:\/\/www.masseriamirogallo.it\/?page_id=2697"},"modified":"2023-09-01T08:19:49","modified_gmt":"2023-09-01T06:19:49","slug":"cestini-con-crema-di-peperoni-gialli","status":"publish","type":"page","link":"https:\/\/www.masseriamirogallo.it\/en\/cestini-con-crema-di-peperoni-gialli\/","title":{"rendered":"Cestini con crema di peperoni gialli"},"content":{"rendered":"
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BASKETS WITH CREAM OF<\/h1> <\/div> <\/div>

YELLOW PEPPERS<\/h1> <\/div> <\/div><\/div>
with fried dried peppers<\/h6> <\/div> <\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t
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Ingredients for<\/h1>\n

6 small pannier<\/h1>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t
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For the baskets:<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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150 g of flour;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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50 g of butter;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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25 g of parmesan;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1 egg;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1 tablespoon of thyme leaves;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1\/2 teaspoon of salt;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1 grind of black pepper;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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For the filling and decoration:<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1 jar of Mirogallo yellow pepper cream;<\/strong>;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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12 peeled prawns;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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sprigs of thyme;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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Mirogallo fried dried peppers<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
Visit our yellow peppers cream<\/span>\n \n <\/svg> <\/span> <\/a><\/span><\/h5><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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Recipe process<\/h1>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Preheat the oven to 180\u00b0;<\/h2>\n<\/div>
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In a bowl, combine the flour, the Parmesan cheese, the thyme leaves, the salt, the pepper and mix well with a fork;<\/h2>\n<\/div>
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Add the egg and mix;<\/h2>\n<\/div>
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Finally the butter into cubes, incorporating it well with the other ingredients;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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01<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Knead briefly with your hands on the floured surface and form a ball;<\/h2>\n<\/div>
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Roll out a sheet of 4\/5 mm thick on the surface, use a pastry cutter to create squares with sides of 10 cm;<\/h2>\n<\/div>
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Take the muffin mold and lay the square giving it the shape of a basket;<\/h2>\n<\/div>
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With the prongs of the fork, prick the bottom;<\/h2>\n<\/div>
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Fill with the pepper cream and bake at 180\u00b0 for 20 minutes;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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02<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Meanwhile cook the prawns briefly in a pan with EVO oil;<\/h2>\n<\/div>
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Brown both sides for a couple of minutes, deglaze with the white wine and let it evaporate over high heat;<\/h2>\n<\/div>
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Remove them from the fire;<\/h2>\n<\/div>
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Remove from the oven and leave the baskets to cool;<\/h2>\n<\/div>
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Remove them from the mold and stuff them with 2 prawns, a piece of fried dried pepper and a sprig of thyme.<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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03<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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Baskets with cream of yellow peppers, prawns and fried dried peppers<\/h2>\n\t<\/div>\n<\/div>\n\n\n\nPlay Video<\/span><\/path> <\/svg><\/span><\/span><\/span><\/a>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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\n \"\"\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>","protected":false},"excerpt":{"rendered":"CESTINI CON CREMA DI PEPERONI GIALLI Con gamberi e peperoni secchi fritti Ingredienti per 6 cestini: Per i cestini: 150 g di farina; 50 g di burro; 25 g di...","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2697","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/comments?post=2697"}],"version-history":[{"count":7,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2697\/revisions"}],"predecessor-version":[{"id":3199,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2697\/revisions\/3199"}],"wp:attachment":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/media?parent=2697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}