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ORZO CON LEGUMI ALL'OLIO D'OLIVA, FORMAGGIO DI CAPRA ED ERBE AROMATICHE BARLEY AND LEGUMES WITH OLIVE OIL, GOAT CHEESE AND HERBS Difficulty 1 Ingredients for 4 people Preparation time: 1 h 10' + 24 h for the barley to soak (preparation: 30 minutes + cooking: 40 minutes) 1 1/3 cups (250 g) barley 0.5 lbs (240 g) fresh Caprino cheese 2/3 cup (60 g) Parmigiano-Reggiano cheese, grated 1.76 oz (50 g) spring onions (about 10 small) 1.76 oz (50 g) carrot (about 1 small) 1.76 oz (50 g) zucchini (about 1/2 small) 1.76 oz (50 g) green beans (about 9 beans) 0.35 oz (10 g) chervil (about 1/4 cup + 1 tbsp) 0.35 oz (10 g) wild fennel (about 3 tbsp) 0.35 oz (10 g) parsley (about 1/4 cup + 2 tbsp) 6-7 chive leaves 1/3 cup + 11/2 tbsp (100 ml) extra-virgin olive oil 5 cups (1.2 L) vegetable broth Method Dice all the vegetables and saute them together with a bit of extra-virgin olive oil. Add a few tablespoons of broth while they cook and season ...

Ingredients   3 /4 cup milk 3 large eggs 1 pinch salt 1 1/2 teaspoons vanilla extract 4 slices white bread 14 cup white sugar 3 teaspoons cinnamon Directions Mix sugar and cinnamon and set aside. Heat grill or frying pan over medium-high heat. In a small bowl, whisk milk, eggs, salt and vanilla. Pour into a flat dish that is large enough to dip bread slices into. Dip bread slices in egg mixture and poke with a fork a few times to ensure custard gets all the way through. 5. Sprinkle one side generously with cinnamon sugar and place this side face down in lightly greased, preheated pan. Sprinkle the top side of the french toast generously with cinnamon sugar. Cook until bottom is browned, then flip and cook through until toast is slightly firm and no longer wet. https://futurenewsforyou.com/cuisine/snickerdoodle-french-toast/?feed_id=8676&_unique_id=62f5ab060ac4a