Turn salmon and endive
Instructions
BROWSE 3_10093 salmon and ENDIVE SALAD INGREDIENTS for 4 PEOPLE 400 g of fresh salmon, a box of pasta brisègià paving, 2 heads Endive, 2 eggs, a box of cream, a few leaves of Arugula, a tablespoon of diced tomatoes, a few tablespoons of olive oil, salt and pepper.
Cut the salmon into pieces; wash the Endive and cut it into thin slices.
Let it cook for 10 minutes in a pan with a little oil and fresh focus.
Break the eggs in a bowl, add the cream, salt, pepper and beat slightly.
Brisèuno dough-lined pan for pies, stamped on the bottom with a fork, then another with foil, pressing it adhere well especially on edge.
Bake in oven at 180° c hot already, for about 10 minutes, then remove the foil and cook for 5 minutes.
Remove from the oven, stuffed pasta with salmon and the Endive, then pour in the egg mixture, place in the oven and cook for about 45 minutes.
Served with rucola and tomato stew.
