![]() ![]() ![]() In a medium bowl, combine the parsley, mint, and remaining lemon juice. In a small bowl, whisk together the yogurt and two tablespoons of the lemon juice. Add the tomatoes and cook until most of the liquid has evaporated - about 8 minutes. Cook, occasionally stirring, for 5 minutes. Add the onion, bell pepper, pepper flakes, paprika, cumin, two teaspoons salt, and one teaspoon pepper. In a 12-inch nonstick skillet over medium heat, cook the lamb, stirring and breaking up the meat, until beginning to brown, 2 to 3 minutes. 2 cups lightly packed mint leaves, torn.2 cups lightly packed flat-leaf parsley leaves.4 tablespoons lemon juice (1 to 2 lemons), divided.1/2 cup plain whole-milk Greek-style yogurt.14 1/2 ounce can fire-roasted crushed tomatoes.1 large red bell pepper, cored and finely chopped.1/2 large yellow onion, finely chopped (about 3/4 cup).In a medium bowl, toss the arugula with the lemon juice and a pinch of salt. Spread the ricotta mixture evenly over half of each piadina, then top with two slices of prosciutto. In a medium bowl, stir together the ricotta and lemon zest. 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice.Transfer to a plate and cover loosely with foil. Using tongs, flip, and cook for 30 seconds. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes. Roll each dough ball into a 10-inch round. Roll each into a ball, then cover with plastic wrap. With the processor still running, add the remaining water one tablespoon at a time until the dough forms a smooth ball, about 1 minute.ĭivide the dough into four pieces. With the processor running, add the yogurt mixture. Add the lard and process until combined, about 10 seconds. ![]() In a food processor, combine the flour, salt, and baking powder-process 5 seconds. In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt. ![]()
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