Parts Of A Viking Ship

... CARCIOFI RIPIENI DI SALSICCIA ...

decisivamente..

da leccarsi le dita..

INGREDIENTI

4 CARCIOFI

2 PEZZI DI SALSICCIA FATTA IN CASA

2 SPICCHIO D'AGLIO

3 POMODORI MATURI SODI

3 CUCCHIAI DI PAN GRATTATO

1 TAZZINA DI VINO BIANCO

CONCENTRATO DI POMODORO

OLIO-SALE-PEPE q.b.

Buongiorno a tutti....finalmente carciofi stamani però una ricetta inventata da me...ovviamente li ho riempiti con la salsiccia con semi di finocchietto selvatico fatta da me in casa essiccata e poi messa sotto la sugna tipicamente della mia zona che è molto buona....e siccome anche i carciofi sono buonissimi li ho voluti renderli ancora più gustosi..che dire anche le dita ci siamo ciucciati :))

iniziamo:

pulire i carciofi togliendo le foglie estreme slightly and cut the tips, we slightly enlarge the artichokes and let's put them in a bowl covered with water acidulated with lemon and put in the lemon juice ven operazine this is so as not to tarnish the artichokes ... At this point cut the stem, to be kept on hand, we recover the stem, which is great for sautéed with artichokes or artichoke for stuffing same as I did. With a potato peeler to remove the outer layer of the stem of the artichoke and so we get the most tender .. take our riduciamola sausage and lard into small pieces with his all round by another flavor ..

take the stem of the artichoke peeled and cut in small tocchettini put on a plate and add our sausage made to our tomatoes pezettini our bread grated clove of garlic reduced to tiny pieces on the oil salt and pepper and stir the mixture well ...

once the mixture and mixed well aciudulata we remove the artichokes from the water, spreading open the artichokes but not too much though otherwise you risk you can turn all that into cooking ... we take the mixture and let's try to fill the artichokes artichoke flavor also out with a clock in the compound ... we put the oil and half a tablespoon of lard and a clove of garlic and add some small pieces of stem of the artichoke and support clean the artichokes on top of each artichoke and cover a large spoon of tomato concentrate join a cup of white wine and a glass of water and let simmer for about 30-40 minutes at normal lid closed and shaking the clock every so often ... if you were to dry his sughino add more water .... once they are ready to leave to rest for 10 minutes before serving ... and enjoy your meal even lick your fingers good ^ .*