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Carciofi Ripieni (Gefüllte Artischocken)

  • Carciofi Ripieni (Gefüllte Artischocken)

    Portionen: 4 Personen
    Kochzeit: 40 Minuten
    Kalorien: 250 pro Portion
    Schwierigkeitsgrad 1 (von 3)

    4 Artischocken
    4 Scheiben Kochschinken
    4 Scheiben Pecorino-Käse

    1. Die Artischocken waschen und die grünsten Blätter entfernen, dann die Spitzen an jedem Blatt zurückschneiden und die Blätter wie eine Blüte öffnen.
    2. Die Stiele der Artischocken so zurückschneiden, dass sie flach aufliegen.
    3. Die Semmelbrösel, Schinkenscheiben, Knoblauch und die unten von den Artischocken abgeschnittenen Stücke in einem Rührgerät mischen.
    4. Die Artischocken jeweils mit der Mischung füllen, mit etwas Öl in einen hohen Topf geben und mit Salz und Pfeffer würzen.
    5. Langsam garen und wenn sie gut heiß sind, dem Topf etwas unter einem halben Glas Wasser zugeben, zudecken und langsam garen lassen.
    6. Nach 20 Minuten die Pecorino-Käsescheiben auf die Artischocken geben. Einige Minuten warten und dann noch heiß servieren.

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In Tavola’s Goumet Cooking course is for those visiting Florence, and despite only having a few days to spend in the city, want to combine the art, flavors, and tastes of Italian cuisine that will become a part of their own culture.
Gourmet Cooking is completely practical and interactive, allowing you to create and enjoy dishes that you can bring into your daily life. When you’re back at home, you will be able to easily follow the steps and get excellent results, even without the careful guidance of a Chef, reliving the experience of Italian cooking.
Group size is between 2 to 8 participants.

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