{"id":1556,"date":"2021-03-27T19:40:51","date_gmt":"2021-03-27T19:40:51","guid":{"rendered":"https:\/\/btaly.it\/?p=1556"},"modified":"2021-04-08T08:54:57","modified_gmt":"2021-04-08T08:54:57","slug":"savoury-madeleines-with-red-bagnetto","status":"publish","type":"post","link":"https:\/\/btaly.it\/en\/recipes\/savoury-madeleines-with-red-bagnetto\/","title":{"rendered":"SAVOURY MADELEINES WITH RED BAGNETTO"},"content":{"rendered":"

Today we are happy to present you on our blog, the second recipe of the talented Ketty Bonomo (kettycucinooggi on instagram).<\/h3>\n

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Madeleines with a red Bagnetto<\/a>, are small shells, soft and irresistible.<\/p>\n

Well, today I want to present the savoury version of Proust’s favourite sweet madeleines, versatile and quick to prepare, I assure you that once baked they will be a hit.<\/p>\n

The savoury madeleines are made with Btaly’s red bagnetto sauce, some grated Parmesan cheese and bacon.<\/p>\n

They are perfect to enrich the bread basket, very soft and light, and excellent for a buffet, an aperitif or simply for a picnic.<\/p>\n

What is red Bagnetto<\/a> sauce?
\nIt is a red sauce made with tomatoes, peppers, onions and spices, it is part of the Piedmontese tradition, excellent to accompany meats such as boiled meat.<\/p>\n

If you want, it can also be served with tomini and cheese. Today, in fact, I prepared a delicious appetizer with madeleines, using fresh goat cheese.<\/p>\n

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I started working with Btaly because they have the best of Italian food and wine under the Top-Quality Italian Products brand.<\/p>\n

An exclusive selection of artisanal products, authentic Italian specialities directly from the small producers that make our country great.<\/p>\n

If you’re intrigued by this recipe, visit her blog https:\/\/www.kettycucinooggi.com\/ or her Instagram page (kettycucinooggi) where you’ll find lots of other great recipes and dishes.<\/p>\n

SAVOURY MADELEINES IN A RED BAGNETTO<\/a>: THE RECIPE<\/p>\n

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\u00a0Preparation time<\/td>\n10<\/span>\u00a0Minuts<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
Cooking time<\/td>\n15<\/span>\u00a0Minuts<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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Portions<\/td>\n\n
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20<\/span>\u00a0Madeleine<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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INGREDIENTS<\/p>\n

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\"MADELEINE<\/a><\/div>\n<\/div>\n
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INSTRUCTIONS
\nPreparation<\/p>\n

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  1. Place the flour and sifted baking powder in a bowl.<\/li>\n
  2. We chop the bacon with a half moon.<\/li>\n
  3. In another bowl we mix the eggs, the red Bagnetto<\/a> sauce, the grated cheese and finally the bacon.<\/li>\n
  4. We incorporate the flour, add the melted butter and the oil.<\/li>\n
  5. Add salt and pepper.<\/li>\n
  6. Put the mixture into a pastry bag and fill the shell-shaped mould.<\/li>\n
  7. Bake in a hot oven at 180\u00b0 for 15 minutes.<\/li>\n<\/ol>\n

    Presentation<\/p>\n

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    1. our madeleines are ready to be eaten with an aperitif.<\/li>\n<\/ol>\n

       <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Today we are happy to present you on our blog, the second recipe of the talented Ketty Bonomo (kettycucinooggi on instagram). Madeleines with a red Bagnetto, are small shells, soft and irresistible. Well, today I want to present the savoury version of Proust’s favourite sweet madeleines, versatile and quick to prepare, I assure you that […]\n","protected":false},"author":3,"featured_media":1554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[187],"tags":[770,771,768,767,769],"class_list":["post-1556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-btaly","tag-kettycucinooggi-en","tag-madeleine","tag-recipes","tag-red-bagnetto"],"_links":{"self":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/1556","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/comments?post=1556"}],"version-history":[{"count":0,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/1556\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media\/1554"}],"wp:attachment":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media?parent=1556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/categories?post=1556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/tags?post=1556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}