Bourriols aux pommes de terre (Auvergne Cuisine) Blancs de Poulet sauce Piments d'Espelette et à l'Armagnac. Asperges

Name: Bourriols aux pommes de terre (Auvergne Cuisine) Blancs de Poulet sauce Piments d'Espelette et à l'Armagnac. Asperges｜PHILIPPEさんの料理レシピ
Ingredients: 150 g wheat flour type 55 100 g of buckwheat flour 10 to 15 g of yeast or 1 sachet dried yeast 25 cl of milk 25 ounces of water; four grated potato shallot garlic salt pepper nutmeg

Plat principal

レシピ

材料・調味料 (4 人分)

150 g wheat flour (type 55) 100 g of buckwheat flour 10 to 15 g of yeast or 1 sachet dried yeast 25 cl of milk 25 ounces of water

four grated potato, shallot, garlic salt, pepper, nutmeg

作り方

1: Mix the yeast with a little warm milk and let stand 15 minutes.

Mix the flour, put a pinch of salt, and add the dissolved yeast.

Gradually add 50 cl of liquid (milk + water) while mixing to a smooth paste, but a little thicker.

Let stand 3 hours (this is the minimum time required).

Pour ladle by ladle in a pan (like pancakes).

Back when the dough is dry on top, to brown the other side.

2: You can cram the bourriols with raw ham, duck, salads, tuna, tomatoes, green leaves, mayonnaise, etc..

Spread them with cheese, blue d'Auvergne, Roquefort, Boursin ...

You can stuff them like a sandwich, and it is convenient for a picnic.

ポイント

keep it warm in the oven before to serve it

みんなの投稿 (1)