Noroc de magazinul de produse romanesti "Chez Miha " aicea la Paris ca m-am putut aproviziona cu foi de napolitana.... retetele sunt multe cu ciocolata, cu caramel, cu lamaie.... hummmm
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLL1Y4KpW__-Oix2ueXHXWxNW7nhVhO81HUpHVL3IEm-Uq0_lWE7nnEEZhoZKRBoxdBF3PAeP1lS_VAT7cQG0BocHBV7QzztQHO2B7CRIP7EC6vzUsc1MuoAiwwggpNSeISUAZgzKviIE/s1600/20150418_133053.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiV5DwC6eYBo80IRR1zM9z0g-oG-9iEmYibF_CnBEkgdvwrFZCXQO3Y1xwzHG425j5QwykmyKL7hhREXgHAyx5VB1JhwbaXlWyUW9wxMTqxRxUZHjnuvTyRW0LbBYnrQHvUNAKk2XjRBY/s1600/2015-04-18+13.06.00.jpg)
Ingrediente:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwYv5ZQMdXcdAbvdaBotYCr6UOX9a8gojhAQy4FSYjXIvY25eE1fiSiBwoKDSkZgq8li8WEKQz-FfeVo6YA_NNsJMbmI9VjRn3Vyh1PsydlFCc-2xQmGQy6fkzGMBsQDxjk25CPfWqHQ/s1600/20150418_073150.jpg)
200 ml lapte
200 gr unt (la temperatura camerei)
100 gr ciocolata
30 gr zahar
250 gr biscuiti
100 gr nuci
50gr rahat
esenta de rom
Mod de preparare:
Punem la-ncalzit laptele cu ciocolata si zaharul.
Nu trebuie sa fiarba, il luam de pe foc cand ciocolata s-a topit si amestecam.
Cand s-a racit un pic adaugam untul taiat bucatele si amestecam pana se topeste.
Biscuitii si nucile le mixam, rahatul il taiem bucatele.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDP_aMZ5pU4928_6uA3ortEnB-WGY4XH_j3WgTKZF5SYC8YfxEaBumxsZFIEPYLI0Zw0ttQfiBaGr_W5WfhM2voDkFzw-PvjVf8sK4-eYRjP0cReAkXPIFqcD59g3m-IWyA-PbnDj1NMM/s1600/20150418_074535.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNDcvwJSMr-Ikk1XCQIVhMnSyz4OMVNVsZhbHxLAcMEhJgpPZ5wiJMM3YeigdjLEnfra3Cfm6COOYHxdJIHTH_amzO-DZURmNVdSaViC2HWfaCJbtKojFOxrqLk_VElQ7d-02e5cUUDc/s1600/20150418_074312.jpg)
Adaugam biscuitii, nucile, romul si rahatul la compozitia initiala si amestecam.
Punem compozitia obtinuta pe prima foaie de napolitana, intindem bine pe toata suprafata.
Punem a doua foaie si presam un pic pe toata suprafata. Punem peste prajitura o tava intinsa si dam la rece cateva ore.
O portionam - spalam cutitul cu apa calda dupa fiecare taiere.
Pofta buna!!
![]() |
imprimati- print |
Niciun comentariu:
Trimiteți un comentariu