Bignole stuffed with caviar

Bignole stuffed with caviar
Bignole stuffed with caviar 5 1 Stefano Moraschini


Place a small saucepan with fire a quarter of water, 50 g of butter and a pinch of salt: as soon as the liquid reaches the boil, add the flour all at once, stirring quickly to prevent the formation of lumps.

Continue cooking, stirring constantly, until the dough is removed from the walls of the container and on the bottom of the latter will form a skin.

Remove from heat and let cool for 5 minutes.

Incorporated the first egg, lumping together well; then add the other eggs, leaving an interval of 5 minutes between the one and the other.

Grease and flour the baking; with a spoon or syringe to put the cake mixture, forming piles well spaced (bignole gonfieranno during baking).

Place in the oven already warm, to 220 degrees, leaving Cook for about 30 minutes.

Meanwhile, put the cream in a bowl and add the caviar and lemon juice, stirring gently.

Levate le bignole from the oven, let it cool, cut the top cover and fill with the mixture.

Ricomponetele and serve.

Bignole stuffed with caviar

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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