Da oggi al 13 maggio comincia un lungo e faticoso tour de force! Più del solito direte voi? Sì, più del solito! ^_^
E quindi mi perdonerete se per questo post abbandono la poesia e vi lascio solo una bella canzone “russa” per onorare l’origine di queste “fritteline” deliziose!! I blinis!
|fonte immagine: http://skinnydippingwords.blogspot.it/2009_05_01_archive.html|
(for 6 persons)
100g of buckwheat flour
100gr of flour kamut
20 grams of sugar cane
3 cups milk skimmed
20g of butter (optional)
2 chicken eggs bio
3 g of dried yeast
500 grams of asparagus (about 1 bunch)
6-8 quail eggs
70g of sour cream
2 fillets of sardines in oil
1 pinch of salt
First, heat the butter (optional) with milk. Let the mixture cool and then mix with theflour, 1 pinch of salt, sugar, baking powder and chicken eggs until a smooth battersimilar to crepes.
Then let it rest 40-45 minutes.
Meanwhile peeled asparagus, keeping only the tender part (the other keep it forsoups or risotto! Do not throw it) and steam cook for 10-15 minutes, then cut theminto sticks.
Tone up the quail eggs in salted water for about 3 minutes after boiling.
Take the sardines, drain well and the oil that keeps frullatele, then stir with whisk the sour cream and cottage cheese with chopped sardines to obtain a smooth creamand thick.
Elapsed time of rising deflate the batter, stirring with a ladle and pour about twotablespoons in a frying pan is already hot. Maintain the stove over medium heat and cook the blinis busy (as you would for pancakes) until they formed the “bubbles” on the surface. At this point, turn them on the other side for another half a minute and set them aside.
When the blinis are ready group them into “towers“ composed of three overlappingblinis. Spread over each “tower“ a teaspoon of cream with anchovies and lying on this quail egg and 3-4 ½ sticks of asparagus.
Add a dash of pepper for garnish, and voila, your starter is ready!