Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
4 small turnip 100 g millet porridge 100 g goat cottage cheese 1 dl broth 100 g cheese for au gratin
Peal the turnips, and make some small holes on top of them and cook them in diluted milk with spices/herbs. Separetly partially boil millet porridge and add goat cottage cheese and stir that up were gently that get a fine mass.
With this fill the turnips and bake them in the oven. Right before they are done put the cheese on top and make them au gratin style (golden brown).
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