Hi guys and guys!
Today I’m talking about Felsineo and his two products I’ve tried: Sincera and Blue of Felsineo.
Sincera is a new product, 100% natural. Will you ask how it is possible? Sodium nitrite has been replaced by vegetable, celery, carrot and blueberry extracts. It has emerged that natural preservative avoids the proliferation of bacteria, mushrooms and molds. Felsineo preferred a rosemary vegetable extract instead of sodium ascorbate. Sincera stands out because it has only natural preservatives, only Italian meat, only natural flavors and is without added nitrites and gluten-free additives without milk derivatives without added sugars without glutamate added without added polyphosphates.
Sincerely I wanted to tinkle it easily between two slices of bread to enjoy the quality of this product. Instead with Felsineo’s Blue, which is a classic of production, I have prepared salty butterflies. Here’s the recipe.
Mortadella and cheese soufflé
- 40 g of flour 00
- 60 g of La Felsineo Blue
- 200 g of grated paddy grain
- 70 g of gorgonzola
- 40 g of butter
- 300 ml of milk
- 3 medium eggs
- Walnut nut
In a medium-fire pan, melt the butter and add the flour at a time, trying not to create lumps. Add the milk and create a cream. Finally add a pinch of salt and a pinch of nutmeg.
Add the padano grain and the gorgonzola. Divide the egg whites from the yolks and add the yolks to the rest of the mixture while stirring. Transfer the mixture into a boule and allow it to cool.
Meanwhile, cut the dumpling mortadella and add it to the compound. Finally whisk the egg whites until stiff and slowly incorporate them into the compound.
Place the mixture in the molds and cook at 170 ° C for 35 minutes and allow to cool all over.
Try the recipe and let me know if you liked it. Here are the links below to learn more about the products I’ve used.