Hot Shower Rash On My Arms

burritos with potatoes & cabbage heart of "cream and Pecorino Summer Truffles" Open

Yesterday I received a kind gift of the products by the Company MAGNATUM CLUB , who thought "Eating well , as a philosophy of life "is the basis of all the products offered on your site. Highest quality natural ingredients and are also among the essential criteria adopted by the producers of specialty that is MAGNATUM CLUB.

searching for new flavors unmistakable aroma and special permits to the company to give the best to its customers.

warmly thank the MAGNATUM CLUB, in the person of Ms Maria Assunta, the availability with which it has accepted the collaboration within my blog!

These products honored

- Mustard Apples Campanine

- White Truffle Extra Virgin Olive Oil and

- Pecorino Cream with Summer Truffles

course I did not resist .. I just wanted to try one of three products, so today for lunch I made these dumplings using just the "cream of Pecorino with Truffles Summer", which has a very intense flavor, especially that we really liked in particular the pairing designed to imagine a positive used in combination with other flavors for lunch .. I've had confirmation: My preparation has been a hit .......

INGREDIENTS

for 8 dumplings

8 large cabbage leaves

7 small potatoes

Pecorino Cream and Summer Truffles ( Magnatum Club )

1 shallot, white wine, extra virgin olive oil

mix tabasco pepper rosemary

PREPARATION

I boiled (not too cooked) cabbage leaves after washing them well.

As soon as I left school ready

At the same time I boiled the potatoes, previously rinse

In a large pan I sautéed the shallots finely chopped

I have joined the mashed potatoes, obtained with the appropriate tool

I mixed everything right, adding Tabasco

Then I proceeded with the filling of the dumplings:

I salted the single cabbage leaf

At the center I placed a nice spoonful of mashed potatoes, creating a hole

as a kind of "crater"

I have placed a teaspoon of cream of truffles and pecorino Summer

I folded the edges of the puree, covering the cream just distributed

so I created a bundle, securing it with twine special

I made the same so all the dumplings.

Finally I took the pan in which I had prepared the mashed potatoes,

I spilled white wine and extra virgin olive oil and added a sprig of rosemary.

I have distributed the dumplings and let simmer on low heat for 1 / 4 of an hour

I've dusted with the mix of pepper

ET VOILA

With this recipe participate in the contest with great pleasure Eliana aka "The Shrimp"