Torte salata al salmone affumicato con erba cipollina e limone

salmon-breadTorta salata al salmone affumicato con erba cipollina e limone. Un’idea per il tuo prossimo tavolo!!!  

La casalinga francese tutti i giorni deve cucinare  8 piccoli pasti . 4 per il pranzo e 4 per la cena per questo deve fare appello alla sua grande inventiva  per variare i piccoli pasti. Questa torta salata, è nata per chi non mangia molto volentieri  il pane.

Torta salata al salmone affumicato con erba cipollina e limone

  • 225 grammi ( 1 tazza) farina per torte 
  • 1 cucchiaino raso di sale misto con  pepe bianco macinato
  • 3 uova medie
  • 150 grammi ( 3/4 di tazza) di burro, ammorbidito – a temperatura ambiente
  • la scorza e il succo di 1 limone medio
  • 6 steli aneto fresco, tritato
  • 3 once di salmone affumicato  tagliato a strisce sottili
  • 25 grammi  maizena (amido di mais)
  • 1 pizzicato grattugiato / noce moscata

salmon-bread

  1. Preriscaldare il forno a 180 ° C / 360F / Gas 6).
  2. Rompere le uova in una ciotola e battile con la  frusta.
  3.  Setacciare la farina e maizena nel burro, sale, pepe, noce moscata e aneto e stemperare la pasta.
  4. Versare la pasta nello stampo e posizionare nel centro del forno.
  5. Quando la torta ha un bel colore dorato, abbassare la temperatura del forno a 170 ° C / 335F / Gas 5.
  6. Continuare la cottura fino a quando  uno stuzzicadenti  esce pulito.
Antipasto, Colazione, Finger food, Pane, Pesce, Pranzolazione , , , , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Cosce di pollo con pancetta e zucchini Next Entries Risotto con ravanelli

Leave a Reply

*