INGREDIENTS
- For the mass:
- – 3 natural eggs.
- – 3 tablespoons of natural sugar.
- – 3 tablespoons of corn starch.
- For the filling:
- – 5 eggplants.
- – 1 pink pepper.
- – 1 purple onion.
- – 4 cloves of garlic.
- – 2 tbsp smoked mustard.
- – 2 tbsp lemon juice.
- – 1 tsp agar-agar.
- – 1 bundle of asparagus.
- – 2 handfuls of basil leaves.
- – 20 dehydrated tomatoes.
- – 100 g of mushrooms.
- – Salt, pepper and olive oil c/n.
Right now cooking-recipespablomartin teaches us tips on how to put together this spectacular PIONONO GLUTEN FREE ! You may’t miss this mega authentic and scrumptious recipe , take pleasure in it by following the recipe .
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Process :
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1.For the dough: Beat the eggs with the sugar till the letter level is fashioned. Then add the cornstarch with enveloping actions thrice.
2.Place the combination on a plate (40 cm x 30 cm) lined with parchment or silicone paper and prepare dinner in a excessive oven for 7 minutes.
3.For the filling: Prepare dinner 4 entire eggplants in a reasonable oven till they’re tender. Then peel them.
4.Deliver 50 cc of water with the agar-agar and prepare dinner for 30 seconds. Put the eggplants, mustard, lemon juice, 2 cloves of garlic, agar-agar, a splash of oil, a pinch of salt and a pinch of pepper in a blender. Course of till you obtain a mayonnaise texture.
5.Lower the eggplant, pepper and onion into julienne strips. Brown in a pan.
6.Take away the fibrous a part of the asparagus and chop them in a pan with a clove of chopped garlic.
7.Lower the mushrooms into quarters and brown them within the different clove of garlic.
8.Hydrate the tomatoes with heat water.
9.Assembled: Paint the pionono with the eggplant mayonnaise. Add the asparagus, julienned greens, basil leaves, tomatoes and mushrooms in strips. Roll up.
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