INGREDIENTS
- – Dry peas 1 cup.
- – Water 1 cup.
- – Salt and pepper.
- – Garlic powder.
- – Powdered milk 2 tbsp.
- Stuffed:
- – Champiñon 200 g.
- – Garlic 4 cloves.
- – Parsley.
- – Caramelized onions.
- – Ricotta 100 g.
- Additional:
- – White sauce 200 g.
- – Roasted bell pepper 1 unit.
- – Roasted garlic 1 unit.
- – Cherrys confitados.
Take pleasure in these scrumptious handkerchiefs with pea dough and crammed with ricotta, mushrooms and caramelized onions. Accompanied by white sauce, cherrys and a spectacular bell pepper sauce with garlic.
PROCEDURE:
1. For the dough, let the peas soak for 12 hours.
2. Place in a blender with slightly water, and see the consistency.
3. Add salt and milk powder till forming a creamy paste.
4. Place in a pan, brush with oil and unfold the dough. Brown spherical and spherical, and put aside.
5. For the filling, minimize the mushrooms into quarters and brown. On the final minute add the garlic and parsley. Spice with salt and pepper.
6. Take away and blend with the caramelized onion and ricotta.
7. Assemble the tissues and place on a plate. Add a tablespoon of white sauce with cheese and convey to gratin.
8. Combine the bell pepper with garlic, salt, pepper and olive oil.
9. Plate the gratin handkerchiefs accompanied by cherry blossoms and bell pepper sauce. Take pleasure in it!
