Ap Biology Lab 6 Questions

baskets with cheese and radicchio salad

Ingredients (4 servings): 1 package of puff pastry


1 head radicchio

1 onion 20 gr.
flour 30 gr.
butter 3 dl.
50 grams of milk. Fontina
50 gr. of grated gruyere

oil 1 egg yolk, salt, pepper

Let thaw the puff pastry and cut 4 squares. overlap them two at a time, brush with egg and place in oven at 220 degrees for 10 minutes. Allow the salad to stew, cut into strips in 2 tablespoons of olive oil with chopped onion, salt and pepper. Then with the butter, milk farinaed prepare a white sauce, cook for 5 minutes add cheese and melt them, adjusting with salt and pepper.
Cut the pastry in half, incavatele slightly and fill with the prepared cream and chicory stew. Yum yum ....

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summer vegetables

Also this recipe is taken from the book "and spelled her recipes."

Ingredients (serves 4): 150 gr

. Spelt grains in

6 ripe tomatoes 15 black olives 10 leaves of basil


oil 4 cloves garlic, salt, pepper

Soak the farro and put to boil in a pot with its own soaking water and a pinch of salt.
Cook for about 2 hours (1 hour in a pressure cooker). When the farro is cooked, let it cool. Put in a bowl the oil, garlic cloves crushed and diced tomatoes, basil, salt and pepper.
Let marinate for at least half an hour.
Drain the farro and season this mixture, add the olives. Mix well and serve.