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Ingredients for 4 person:
Bistoccu Bread -1 confezione
Caciotta of Sardinian sheep-150 gr
Whole Eggs-120 gr
Bacon- 50 gr
Pepper -of taste
Dip 3 or 4 slices of bread bistoccu in cold water and leave to soften a few minutes. 4 buttered baking bowls in which you are going to store the bread, drained and divided into smaller parts, be inspired to the petals of a flower to shape the baskets.
Cut the bacon into cubes and brown in hot oil, then lift the cubes and place them on a paper towel forglio.
Wash and slice the zucchini into thin strips and divide the caciotta diced, at this point add the three ingredients and spread the mixture in the bins.
Together in a bowl the eggs with the cream, salt, pepper and pecorino heel flakes, stir until creamy then pour in baskets taking care to cover completely the other ingredients.
Bake at 180 degrees for about 30, let cool and serve as an appetizer or variant of a second, accompanying with aged cheeses and a good red wine.
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