Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 8 disks | bread carasau |
| 200 g | strakì Sterilgarda |
| extra virgin olive oil | |
| j.e. | pepper |
| j.e. | salt smoked |
| leaves | basil fresh |
Preparation
- Preheat the oven to 180°C (356°F).
- Prepare a creamy mixture by combining Strakì Sterilgarda cheese with extra virgin olive oil, smoked salt, and black pepper. (I also seasoned part of the cream with a few fresh basil leaves).
- Soften the Carasau bread discs by briefly soaking them under warm water until they become pliable.
- Line four individual molds with the softened Carasau bread discs.
- Layer the baskets by alternating the cheese cream with thin layers of Carasau bread (about four layers of bread).
- Brush the entire surface of the baskets with extra virgin olive oil and sprinkle with a little smoked salt.
- Bake for a maximum of 12 minutes, ensuring they do not become too browned.
- Remove from the oven, let them rest for about 10 minutes, then carefully unmold the cheese baskets.
- Serve slightly warm, possibly accompanied by a mixed salad.
Cut the hardest stem of the asparagus and, after washing them, cook them al dente in hot salted water or steam. Once cooked, drain the asparagus and place ...
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