funny menu for you
Finocchi Mexican
Servings: 4 people
Time: 45 minutes
ingredients
4 fennel
1 onion
4 tablespoons olive oil
25 g of butter
4 anchovy fillets in oil
20 g of capers
50 g pitted black olives
1 red chilli
Salt q.b.
Pepe q.b.
preparation:
Wash and clean the fennel and onion, finely sliced both. Put the vegetables in a pan, add olive oil and butter, season with salt and pepper, add the chopped anchovies and hot pepper and let simmer on low heat for 30 minutes. Add the capers and olives, pitted and cut into small pieces, cook for 10 minutes, adding if necessary a bit 'of water. Serve.
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Aubergine Venetian
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Aubergine Venetian
Servings: 4 people
Time: 20 minutes
ingredients
1 kg of eggplants
2 cloves of garlic
Parsley q.b.
Extra virgin olive q.b.
Salt q.b.
Pepe q.b.
preparation:
Wash and thoroughly dry the eggplants, then peel, making sure that the skin remains attached half inch of flesh. Cut the peel into strips and set aside the pulp that you can possibly use to make meatballs, pour ½ cup of olive oil in a pan, add a clove of garlic and just take color, wash it and put the peels in a pan of eggplant .
Add salt and pepper and cook over low heat, stirring until the skins are tender and glossy. United chopped garlic and parsley and cook for a few minutes. Serve.
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Aubergine Venetian
Servings: 4 people
Time: 20 minutes
ingredients
1 kg of eggplants
2 cloves of garlic
Parsley q.b.
Extra virgin olive q.b.
Salt q.b.
Pepe q.b.
preparation:
Wash and thoroughly dry the eggplants, then peel, making sure that the skin remains attached half inch of flesh. Cut the peel into strips and set aside the pulp that you can possibly use to make meatballs, pour ½ cup of olive oil in a pan, add a clove of garlic and just take color, wash it and put the peels in a pan of eggplant .
Add salt and pepper and cook over low heat, stirring until the skins are tender and glossy. United chopped garlic and parsley and cook for a few minutes. Serve.
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Puree asparagus
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Puree asparagus
Servings: 4 people
Time: 30 minutes
ingredients
600 g asparagus stalks
30 g of butter
1 tablespoon of flour
1 glass of milk
Grated Parmesan q.b.
Salt q.b.
Pepe q.b.
preparation:
Cut the asparagus stalks into three parts and let them season with a knob of butter. Pass them through a sieve, in the meantime, melt 25g butter in a saucepan, stemperatevi flour and dilute with hot milk. Let the sauce thicken for 10 minutes over low heat, stir in the asparagus past, mixing well. Remove from the heat, add the grated parmesan and adjust with salt and pepper. Serve at the table.
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Puree asparagus
Servings: 4 people
Time: 30 minutes
ingredients
600 g asparagus stalks
30 g of butter
1 tablespoon of flour
1 glass of milk
Grated Parmesan q.b.
Salt q.b.
Pepe q.b.
preparation:
Cut the asparagus stalks into three parts and let them season with a knob of butter. Pass them through a sieve, in the meantime, melt 25g butter in a saucepan, stemperatevi flour and dilute with hot milk. Let the sauce thicken for 10 minutes over low heat, stir in the asparagus past, mixing well. Remove from the heat, add the grated parmesan and adjust with salt and pepper. Serve at the table.
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Spinach with Parmesan
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Spinach with Parmesan
Servings: 4 people
Time: 25 minutes
ingredients
1 kg of spinach
150 g of grated parmesan cheese
½ cup heavy cream
½ cup of milk
Butter q.b.
Nutmeg q.b.
Breadcrumbs q.b.
Salt q.b.
preparation:
Clean and wash the spinach, cook for 5 minutes in a little salted water. Drain, let cool, squeeze and chop finely, mix in the grated Parmesan cheese, cream, milk, and some grated nutmeg. Pour into a buttered pan, sprinkle with bread crumbs and butter. Baked in the oven at 180 ° C. for 15 minutes and serve piping hot.
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Spinach with Parmesan
Servings: 4 people
Time: 25 minutes
ingredients
1 kg of spinach
150 g of grated parmesan cheese
½ cup heavy cream
½ cup of milk
Butter q.b.
Nutmeg q.b.
Breadcrumbs q.b.
Salt q.b.
preparation:
Clean and wash the spinach, cook for 5 minutes in a little salted water. Drain, let cool, squeeze and chop finely, mix in the grated Parmesan cheese, cream, milk, and some grated nutmeg. Pour into a buttered pan, sprinkle with bread crumbs and butter. Baked in the oven at 180 ° C. for 15 minutes and serve piping hot.
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stuffed cabbage
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stuffed cabbage
Servings: 4 people
Time: 75 minutes
ingredients
1 cabbage
6 tablespoons sauce
500 ml of broth
1 onion
30 g of butter
Grated Grana q.b.
Salt q.b.
preparation:
Clean the cabbage, wash and soak in a pot with boiling salted water, drain it after 15 minutes. Gently open the leaves of cabbage and allargatele taking care not to detach from the stalk, put spoonfuls of sauce in the center, sprinkle with Parmesan and joined the first inner leaves.
Spread the cabbage leaves with meat sauce, back together. Linked by way of the cross of cabbage stuffed with kitchen string. Finely chop the onion and fry with the butter in a skillet, saute the cabbage recline and basting with the hot broth. Simmer for about an hour, untie and serve sprinkle the cabbage with the sauce.
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stuffed cabbage
Servings: 4 people
Time: 75 minutes
ingredients
1 cabbage
6 tablespoons sauce
500 ml of broth
1 onion
30 g of butter
Grated Grana q.b.
Salt q.b.
preparation:
Clean the cabbage, wash and soak in a pot with boiling salted water, drain it after 15 minutes. Gently open the leaves of cabbage and allargatele taking care not to detach from the stalk, put spoonfuls of sauce in the center, sprinkle with Parmesan and joined the first inner leaves.
Spread the cabbage leaves with meat sauce, back together. Linked by way of the cross of cabbage stuffed with kitchen string. Finely chop the onion and fry with the butter in a skillet, saute the cabbage recline and basting with the hot broth. Simmer for about an hour, untie and serve sprinkle the cabbage with the sauce.
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Carrots in bellavista
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Carrots in bellavista
Servings: 4 people
Time: 15 minutes
ingredients
100 g carrots
60 g of whole milk yogurt
Juice of two lemon wedges
¼ grapefruit
A handful of shelled hazelnuts
Chili powder
Salt q.b.
preparation:
Grate the carrots after cleaning them in water and dried.
Place in a salad bowl and drizzle with the yogurt and lemon juice. Peel the grapefruit, removing the seeds and cut into small cubes and add it to carrots.
Coarsely chop the nuts, add them to the salad, salted, seasoned with pepper and serve after mixing thoroughly.
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Carrots in bellavista
Servings: 4 people
Time: 15 minutes
ingredients
100 g carrots
60 g of whole milk yogurt
Juice of two lemon wedges
¼ grapefruit
A handful of shelled hazelnuts
Chili powder
Salt q.b.
preparation:
Grate the carrots after cleaning them in water and dried.
Place in a salad bowl and drizzle with the yogurt and lemon juice. Peel the grapefruit, removing the seeds and cut into small cubes and add it to carrots.
Coarsely chop the nuts, add them to the salad, salted, seasoned with pepper and serve after mixing thoroughly.
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Asparagus Salad
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Asparagus Salad
Servings: 4 people
Time: 15 minutes
ingredients
1 head of lettuce
500 g of asparagus
10-12 cherry tomatoes
oil
extra virgin olive q.b.
Salt q.b.
A great summer salad that allows you to enjoy asparagus in purity, enriched with some lettuce and a handful of cherry tomatoes.
preparation:
Wash the vegetables. Boil the asparagus in salted water. Drain them, cut them into chunks and add them to the lettuce and chopped tomatoes cut into quarters. Dress with oil and salt and serve.
measures:
Put the asparagus in boiling water when not cook too much so that they maintain a certain consistency.
Ideas and variations:
You can enrich your salad with a little 'basil. Excellent is also the addition of an avocado. The sweet tooth may instead join a couple of boiled eggs or parmesan.
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Asparagus Salad
Servings: 4 people
Time: 15 minutes
ingredients
1 head of lettuce
500 g of asparagus
10-12 cherry tomatoes
oil
extra virgin olive q.b.
Salt q.b.
A great summer salad that allows you to enjoy asparagus in purity, enriched with some lettuce and a handful of cherry tomatoes.
preparation:
Wash the vegetables. Boil the asparagus in salted water. Drain them, cut them into chunks and add them to the lettuce and chopped tomatoes cut into quarters. Dress with oil and salt and serve.
measures:
Put the asparagus in boiling water when not cook too much so that they maintain a certain consistency.
Ideas and variations:
You can enrich your salad with a little 'basil. Excellent is also the addition of an avocado. The sweet tooth may instead join a couple of boiled eggs or parmesan.
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SPONGE CAKE WITH RAISINS
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SPONGE CAKE WITH RAISINS
ingredients:
250 g of "00" flour sifted
1 medium egg (at room temperature us) code "0" or "1"
100 g caster sugar
50 g of lard good at room temperature
grated rind of half a lemon untreated
25 g of Anisetta Meletti
1 pinch of salt
8 g * cremore tartar and baking soda mixed with 3 g (or dose)
fresh whole milk q.b.
sugar for decoration
50 g of raisins (optional)
preparation:
Make a fountain with the flour. Add all ingredients except raisins, cremore tartar, baking soda and milk.
Mixed with a spatula (tarot) until mixture is very soft, but it's manageable.
Add the raisins.
Gather the dough and make a small fountain.
Put cremore tartar and baking soda mixed (or dose), just with a little skim 'milk and mix together (must be soft and sticky).
Place it (helping with a spatula) on baking sheet covered with parchment paper, forming an oval loaf (if you put two strands wide apart, as they widen cooking).
Distribute over the sugar.
Bake at 170 ° -180 ° for 25-30 minutes.
* The cremore calculus is found in several supermarkets, organic food stores or drug stores.
There are even bags ready (here called Dose) with the mixture of cream of tartar and baking soda. In that case checks that the total weight of both of 10-11 grams (20 grams if make 2 donuts). The specific dose because I bought was 30 grams.
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SPONGE CAKE WITH RAISINS
ingredients:
250 g of "00" flour sifted
1 medium egg (at room temperature us) code "0" or "1"
100 g caster sugar
50 g of lard good at room temperature
grated rind of half a lemon untreated
25 g of Anisetta Meletti
1 pinch of salt
8 g * cremore tartar and baking soda mixed with 3 g (or dose)
fresh whole milk q.b.
sugar for decoration
50 g of raisins (optional)
preparation:
Make a fountain with the flour. Add all ingredients except raisins, cremore tartar, baking soda and milk.
Mixed with a spatula (tarot) until mixture is very soft, but it's manageable.
Add the raisins.
Gather the dough and make a small fountain.
Put cremore tartar and baking soda mixed (or dose), just with a little skim 'milk and mix together (must be soft and sticky).
Place it (helping with a spatula) on baking sheet covered with parchment paper, forming an oval loaf (if you put two strands wide apart, as they widen cooking).
Distribute over the sugar.
Bake at 170 ° -180 ° for 25-30 minutes.
* The cremore calculus is found in several supermarkets, organic food stores or drug stores.
There are even bags ready (here called Dose) with the mixture of cream of tartar and baking soda. In that case checks that the total weight of both of 10-11 grams (20 grams if make 2 donuts). The specific dose because I bought was 30 grams.
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MARBLE CAKE
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MARBLE CAKE
ingredients:
250 grams of soft butter
200 grams of caster sugar
1 vanilla bean
4 eggs
500 g of flour 00
1 packet of baking powder
150 ml of whole milk
3 tablespoons good quality cocoa
Mix the butter in a bowl until it becomes a workable cream. Add the sugar, keep aside a spoon, and the seeds of the vanilla bean, stirring well to dissolve sugar.
Pour the eggs into the bowl, ONE AT A TIME, taking care that are well incorporated into the mixture before adding the next.
Sift flour with baking powder and begin to add to the mixture by spoonfuls, spacing out with a few tablespoons of milk. When the mixture is smooth and homogeneous, pour 2/3 in another bowl. Compound added to the remaining tablespoon of cocoa and sugar kept aside.
Pour into a buttered and floured cake mold first and then the white compound chocolate.
With the tines of a fork, begin to practice drawing in the mixture sinking in and turning, allowing these bodies to mingle, creating streaks of color.
Bake at 180 degrees for 60-70 minutes.
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MARBLE CAKE
ingredients:
250 grams of soft butter
200 grams of caster sugar
1 vanilla bean
4 eggs
500 g of flour 00
1 packet of baking powder
150 ml of whole milk
3 tablespoons good quality cocoa
Mix the butter in a bowl until it becomes a workable cream. Add the sugar, keep aside a spoon, and the seeds of the vanilla bean, stirring well to dissolve sugar.
Pour the eggs into the bowl, ONE AT A TIME, taking care that are well incorporated into the mixture before adding the next.
Sift flour with baking powder and begin to add to the mixture by spoonfuls, spacing out with a few tablespoons of milk. When the mixture is smooth and homogeneous, pour 2/3 in another bowl. Compound added to the remaining tablespoon of cocoa and sugar kept aside.
Pour into a buttered and floured cake mold first and then the white compound chocolate.
With the tines of a fork, begin to practice drawing in the mixture sinking in and turning, allowing these bodies to mingle, creating streaks of color.
Bake at 180 degrees for 60-70 minutes.
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donuts
funny menu for you
donuts
ingredients:
600g strong flour
200g whole milk
120g whole eggs
90g sugar
80g butter, half and half just melted soft
20gr rum
16gr yeast
10g salt
1 teaspoon of malt (optional)
vanilla extract
apricot jam or custard
icing sugar
procedure:
Dissolve the yeast in warm milk, we combine 180g flour and malt, say to 28 ° up to three times (30 minutes). Beat the eggs with the sugar. Knead the lievitino with a little flour and egg unite the assembled alternating with the flour. With the recent addition of eggs we combine the salt, increase the speed, and soon the rum and vanilla. Diminish the speed and slowly incorporate the melted butter, then the soft one. Again we increase the speed and knead the dough overturning several times until it becomes elastic.
We cover and let triple.
We reverse on the table and give a ride to three as for pastry. Roll out to a finger thickness and with a porzioniamo coppapasta of about 8cm in diameter. Cover with plastic wrap and let double.
Immergiamoli in deep oil at 175 ° from the side that was to air, being careful not to wet the other. When they cease to inflating giriamoli and bring golden brown. Toss and turn again and bring golden brown.
Tamponiamo with paper towels.
If we did pretty well everything to be empty at the center, and may be siringati jam or cream and dusted with powdered sugar.
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donuts
ingredients:
600g strong flour
200g whole milk
120g whole eggs
90g sugar
80g butter, half and half just melted soft
20gr rum
16gr yeast
10g salt
1 teaspoon of malt (optional)
vanilla extract
apricot jam or custard
icing sugar
procedure:
Dissolve the yeast in warm milk, we combine 180g flour and malt, say to 28 ° up to three times (30 minutes). Beat the eggs with the sugar. Knead the lievitino with a little flour and egg unite the assembled alternating with the flour. With the recent addition of eggs we combine the salt, increase the speed, and soon the rum and vanilla. Diminish the speed and slowly incorporate the melted butter, then the soft one. Again we increase the speed and knead the dough overturning several times until it becomes elastic.
We cover and let triple.
We reverse on the table and give a ride to three as for pastry. Roll out to a finger thickness and with a porzioniamo coppapasta of about 8cm in diameter. Cover with plastic wrap and let double.
Immergiamoli in deep oil at 175 ° from the side that was to air, being careful not to wet the other. When they cease to inflating giriamoli and bring golden brown. Toss and turn again and bring golden brown.
Tamponiamo with paper towels.
If we did pretty well everything to be empty at the center, and may be siringati jam or cream and dusted with powdered sugar.
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CROQUETTES CHICKEN AND POTATOES STUFFED
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CROQUETTES CHICKEN AND POTATOES STUFFED
ingredients:
4 chicken breasts into chunks
The buttermilk ½ (half yogurt and half cream)
300 g ritz crackers
procedure:
Finely crush the pretzels. Marinate the chicken in buttermilk for 10 minutes.
Pass the chicken pieces into pretzels and place on parchment paper. Bake at 220 ° for 15-20 minutes.
Ingredients for Potato:
4-5 whole potatoes cooked in their skins in the oven at 220 degrees for 1 hour
ketchup
3 mozzarella
procedure:
Halve the cooked potatoes and empty into the shells. The pulp add two squirts of ketchup, diced mozzarella, salt and crush everything, fill the shells and place on aluminum foil. Spray the surface of ketchup and bake at 220 degrees for 15-20 minutes.
salad capricious
Prepare a salad with lettuce, capers, chopped gherkins, and serve with a sauce made by mixing lemon juice, 2 tablespoons of oil and mustard.
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CROQUETTES CHICKEN AND POTATOES STUFFED
ingredients:
4 chicken breasts into chunks
The buttermilk ½ (half yogurt and half cream)
300 g ritz crackers
procedure:
Finely crush the pretzels. Marinate the chicken in buttermilk for 10 minutes.
Pass the chicken pieces into pretzels and place on parchment paper. Bake at 220 ° for 15-20 minutes.
Ingredients for Potato:
4-5 whole potatoes cooked in their skins in the oven at 220 degrees for 1 hour
ketchup
3 mozzarella
procedure:
Halve the cooked potatoes and empty into the shells. The pulp add two squirts of ketchup, diced mozzarella, salt and crush everything, fill the shells and place on aluminum foil. Spray the surface of ketchup and bake at 220 degrees for 15-20 minutes.
salad capricious
Prepare a salad with lettuce, capers, chopped gherkins, and serve with a sauce made by mixing lemon juice, 2 tablespoons of oil and mustard.
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PIZZA MEAT
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PIZZA MEAT
ingredients:
700 g ground
5 eggs
1 cup bread crumbs
1 tablespoon chopped parsley
1/2 cup of milk
nutmeg
oregano
coverage:
300 g button mushrooms
4 artichokes
2 slices of ham
20 cherry tomatoes
garlic
200 g Fontina
1 artichoke
150 g mozzarella
oil
12 olives
grain
procedure:
Beat 3 eggs with milk and salt. Combine the breadcrumbs.
To add the ground nut m, thyme, sal and the emulsion with the bread.
Combine the egg if needed.
Spread the mixture on a greased baking pan, lifting the board, put the mushrooms over the meat in strips salt, the tomatoes in half salt and bake at 170 degrees for 15 minutes.
Take up the pizza and stuffed with black olives, chopped artichoke hearts, cooked slices, fontina and mozzarella. Bake for 15 minutes.
Saute the artichoke slices in a pan with oil and salt, sprinkle with parsley and put them on pizza.
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PIZZA MEAT
ingredients:
700 g ground
5 eggs
1 cup bread crumbs
1 tablespoon chopped parsley
1/2 cup of milk
nutmeg
oregano
coverage:
300 g button mushrooms
4 artichokes
2 slices of ham
20 cherry tomatoes
garlic
200 g Fontina
1 artichoke
150 g mozzarella
oil
12 olives
grain
procedure:
Beat 3 eggs with milk and salt. Combine the breadcrumbs.
To add the ground nut m, thyme, sal and the emulsion with the bread.
Combine the egg if needed.
Spread the mixture on a greased baking pan, lifting the board, put the mushrooms over the meat in strips salt, the tomatoes in half salt and bake at 170 degrees for 15 minutes.
Take up the pizza and stuffed with black olives, chopped artichoke hearts, cooked slices, fontina and mozzarella. Bake for 15 minutes.
Saute the artichoke slices in a pan with oil and salt, sprinkle with parsley and put them on pizza.
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RICOTTA AND ROLL Escarole
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RICOTTA AND ROLL Escarole
ingredients:
500 g ground coffee mixed
300 g sheep cheese
100 g black olives
2 eggs
1 endive in joulienne
1 clove of garlic
2 handfuls of grain
parsley
Gratt bread.
oil
salt
pepper
procedure:
Heat oil and garlic in a pan, add the escarole, salt and pepper. Allow to dry and off.
Mix the ground beef with Parmesan, egg, salt, parsley, spread on baking paper dusted with bread Gratt. forming a rectangle, pour over the cheese, olives and escarole, roll up and close the roll paper in the oven. Bake at 180 degrees for 35-40 minutes.
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RICOTTA AND ROLL Escarole
ingredients:
500 g ground coffee mixed
300 g sheep cheese
100 g black olives
2 eggs
1 endive in joulienne
1 clove of garlic
2 handfuls of grain
parsley
Gratt bread.
oil
salt
pepper
procedure:
Heat oil and garlic in a pan, add the escarole, salt and pepper. Allow to dry and off.
Mix the ground beef with Parmesan, egg, salt, parsley, spread on baking paper dusted with bread Gratt. forming a rectangle, pour over the cheese, olives and escarole, roll up and close the roll paper in the oven. Bake at 180 degrees for 35-40 minutes.
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PREPARATION FOR Pancakes
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PREPARATION FOR Pancakes
Ingredients for the preparation:
600 g flour
50 g baking powder
2 teaspoons baking soda
1 teaspoon salt
50 g sugar
for pancakes:
150 g prepared for pancakes
1 egg
240-250 ml milk
15 g melted butter
procedure:
Mix all the ingredients for the preparation.
Prepare pancakes by combining preparation, egg, milk and butter.
Heat the plate and put a spoonful of mixture, when the bubbles appear on the sides, after about 1 minute turn and cook 30 seconds.
Serve with maple syrup, nutella, jam, honey, syrup, blueberries, ...
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PREPARATION FOR Pancakes
Ingredients for the preparation:
600 g flour
50 g baking powder
2 teaspoons baking soda
1 teaspoon salt
50 g sugar
for pancakes:
150 g prepared for pancakes
1 egg
240-250 ml milk
15 g melted butter
procedure:
Mix all the ingredients for the preparation.
Prepare pancakes by combining preparation, egg, milk and butter.
Heat the plate and put a spoonful of mixture, when the bubbles appear on the sides, after about 1 minute turn and cook 30 seconds.
Serve with maple syrup, nutella, jam, honey, syrup, blueberries, ...
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CHOCOLATE CREAM
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CHOCOLATE CREAM
I made these tarts with pastry cream with chocolate Valentina Gigli garnished with a raspberry on top.
ingredients:
250 g whole milk
125 g fresh cream
80 g sugar
65 g egg
15 g corn starch
175 g dark chocolate
procedure:
Heat milk and cream with half the sugar, in the meantime, whisk the egg yolks with remaining sugar and finally the starch.
Just salt the boiling milk pour half of egg yolks, mix and bring everything up to the fire to thicken, pour the cream over the chocolate mix and put to cool in contact with film.
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CHOCOLATE CREAM
I made these tarts with pastry cream with chocolate Valentina Gigli garnished with a raspberry on top.
ingredients:
250 g whole milk
125 g fresh cream
80 g sugar
65 g egg
15 g corn starch
175 g dark chocolate
procedure:
Heat milk and cream with half the sugar, in the meantime, whisk the egg yolks with remaining sugar and finally the starch.
Just salt the boiling milk pour half of egg yolks, mix and bring everything up to the fire to thicken, pour the cream over the chocolate mix and put to cool in contact with film.
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PASTRY CREAM
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PASTRY CREAM
ingredients:
500 ml whole milk
150 g sugar
100 g egg yolks
50 g of corn starch
procedure:
Heat the milk with half the sugar, meanwhile whisk egg yolks, remaining sugar, the vanilla if you want to add starch. Add half the milk and stir. Just back to the boil on the stove pour the remaining milk mixture and stir until thickened. Pour into a bowl and cover with plastic contact.
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PASTRY CREAM
ingredients:
500 ml whole milk
150 g sugar
100 g egg yolks
50 g of corn starch
procedure:
Heat the milk with half the sugar, meanwhile whisk egg yolks, remaining sugar, the vanilla if you want to add starch. Add half the milk and stir. Just back to the boil on the stove pour the remaining milk mixture and stir until thickened. Pour into a bowl and cover with plastic contact.
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SPONGE CAKE
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SPONGE CAKE
ingredients:
180 g egg
100 g egg yolks
100 g flour 00
100 g starch
150 g sugar
lemon zest
vanilla
procedure:
Assemble eggs, spices and sugar until they are foamy, until they write. Combine the egg yolks and mount a further 1 minute.
With the spatula, combine sifted flour and starch from the bottom up, pour into buttered and floured baking sheet and bake at 180 degrees for 30 minutes, do the toothpick test.
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SPONGE CAKE
ingredients:
180 g egg
100 g egg yolks
100 g flour 00
100 g starch
150 g sugar
lemon zest
vanilla
procedure:
Assemble eggs, spices and sugar until they are foamy, until they write. Combine the egg yolks and mount a further 1 minute.
With the spatula, combine sifted flour and starch from the bottom up, pour into buttered and floured baking sheet and bake at 180 degrees for 30 minutes, do the toothpick test.
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Rabbit with pine nuts (Coniglio con i pinoli)
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Rabbit with pine nuts
Servings: 4 people
Time: 40 minutes
ingredients
1 Kg of rabbit
3 tomatoes sauce
1 clove of garlic
1 bay leaf
1 sage leaf
1 sprig of rosemary
30 g of pine nuts
½ cup white wine
2 tablespoons olive oil
Salt q.b.
Pepper q.b.
preparation:
Clean and cut the rabbit into parts. Put the oil in a pan with the garlic, sage, rosemary, bay leaf and let it fry for 2 minutes. Add the rabbit into pieces, brown it, pour the white wine and let evaporate. Cut the tomatoes into pieces and add them to the meat, add the pine nuts, salt and pepper. Continue cooking for as long as necessary, over low heat. Serve the rabbit on a serving plate.
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Rabbit with pine nuts
Servings: 4 people
Time: 40 minutes
ingredients
1 Kg of rabbit
3 tomatoes sauce
1 clove of garlic
1 bay leaf
1 sage leaf
1 sprig of rosemary
30 g of pine nuts
½ cup white wine
2 tablespoons olive oil
Salt q.b.
Pepper q.b.
preparation:
Clean and cut the rabbit into parts. Put the oil in a pan with the garlic, sage, rosemary, bay leaf and let it fry for 2 minutes. Add the rabbit into pieces, brown it, pour the white wine and let evaporate. Cut the tomatoes into pieces and add them to the meat, add the pine nuts, salt and pepper. Continue cooking for as long as necessary, over low heat. Serve the rabbit on a serving plate.
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Stuffed roast leg of goat (Cosciotto di capretto farcito)
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Stuffed roast leg of goat (Cosciotto di capretto farcito)
Servings: 4 people
Time: 50 minutes
ingredients
About 1200 g of roast leg of goat - 300 g of lean goat -
150 g of liver, of goat
100 g of sausages
100 g bacon, cut into slices
30 g of parsley
50 g of butter
5 eggs
3 tablespoons of Parmesan cheese
1 sprig of rosemary
1 sprig of sage
½ cup white wine
Extra virgin olive q.b.
Salt q.b.
Pepper q.b.
preparation:
Bone in the leg. In a mixing bowl together with the finely chopped meat of goat sausage, chopped parsley, cheese, whole egg and egg yolk, salt, pepper and mix well together. If the mixture is too soft, add a little 'grain or bread crumbs.
Remove the outer peel then cut the liver into thin slices. Boil the remaining eggs that, once an account sodas, must be shelled. Place half the mixture into the prepared leg, and walk over some slices of liver and whole hard boiled eggs, cover with remaining mixture and the last slices of liver. Sew the opening and, after wrapping the leg with slices of bacon, trying to tie conservargli the primitive form.
Salt it, and tucked here and there pepatelo sage and rosemary. Preheat the oven to 220 degrees and place the leg in a vessel that contains it perfectly, sprinkle with a few tablespoons of oil, distribuendovi over the butter. Leave it for over an hour in the preheated oven, dip the top with wine and then trained with a few tablespoons of the sauce on the bottom. When cooked, cover the lamb and let rest in warm place for about half an hour. Strain the sauce and keep warm too. To serve the table wrap the ends of the bone with a sleeve of paper and decorate the platter with lettuce leaves.
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Stuffed roast leg of goat (Cosciotto di capretto farcito)
Servings: 4 people
Time: 50 minutes
ingredients
About 1200 g of roast leg of goat - 300 g of lean goat -
150 g of liver, of goat
100 g of sausages
100 g bacon, cut into slices
30 g of parsley
50 g of butter
5 eggs
3 tablespoons of Parmesan cheese
1 sprig of rosemary
1 sprig of sage
½ cup white wine
Extra virgin olive q.b.
Salt q.b.
Pepper q.b.
preparation:
Bone in the leg. In a mixing bowl together with the finely chopped meat of goat sausage, chopped parsley, cheese, whole egg and egg yolk, salt, pepper and mix well together. If the mixture is too soft, add a little 'grain or bread crumbs.
Remove the outer peel then cut the liver into thin slices. Boil the remaining eggs that, once an account sodas, must be shelled. Place half the mixture into the prepared leg, and walk over some slices of liver and whole hard boiled eggs, cover with remaining mixture and the last slices of liver. Sew the opening and, after wrapping the leg with slices of bacon, trying to tie conservargli the primitive form.
Salt it, and tucked here and there pepatelo sage and rosemary. Preheat the oven to 220 degrees and place the leg in a vessel that contains it perfectly, sprinkle with a few tablespoons of oil, distribuendovi over the butter. Leave it for over an hour in the preheated oven, dip the top with wine and then trained with a few tablespoons of the sauce on the bottom. When cooked, cover the lamb and let rest in warm place for about half an hour. Strain the sauce and keep warm too. To serve the table wrap the ends of the bone with a sleeve of paper and decorate the platter with lettuce leaves.
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Omelet with sausage(Frittata ai wurstel)
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Omelet with sausage(Frittata ai wurstel)
Servings: 4 people
Time: 15 minutes
ingredients
4 frankfurters
5 eggs
40 g of grated parmesan
Mustard q.b.
Butter q.b.
Salt q.b. Pepper q.b.
preparation:
Chop the sausages and place in a bowl with the cheese and a tablespoon of mustard. Beat eggs, add salt, then pour on the compound of sausage, stirring gently. Prepare the pan melt a knob of butter and pour the mixture and cook an omelet by turning on one side and the other. When cooked, serve hot.
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Omelet with sausage(Frittata ai wurstel)
Servings: 4 people
Time: 15 minutes
ingredients
4 frankfurters
5 eggs
40 g of grated parmesan
Mustard q.b.
Butter q.b.
Salt q.b. Pepper q.b.
preparation:
Chop the sausages and place in a bowl with the cheese and a tablespoon of mustard. Beat eggs, add salt, then pour on the compound of sausage, stirring gently. Prepare the pan melt a knob of butter and pour the mixture and cook an omelet by turning on one side and the other. When cooked, serve hot.
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Swordfish baked with sweet potatoes
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Swordfish baked with sweet potatoes
Servings: 4 people
Time: 50 minutes
ingredients
800 Swordfish
400 g of sweet potato
300 g of tomatoes
1 glass of white wine
2 onions
1 tablespoon fennel seeds
1 sprig of thyme
3 lemons
1/2 cup olive oil
Salt q.b.
Pepper q.b.
preparation:
Cook the onions and tomatoes in wine with thyme and fennel seeds. Season with salt and pepper. Cook for about ten minutes to steam the sweet potatoes that have since been peeled and cut into slices. Put the potatoes in a pan where you put the oil, place the onions and tomatoes cooked in wine and finally swordfish. Pour over all a little oil, lemon juice, salt and pepper. Cook for about thirty minutes in the oven to 180 degrees.
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Swordfish baked with sweet potatoes
Servings: 4 people
Time: 50 minutes
ingredients
800 Swordfish
400 g of sweet potato
300 g of tomatoes
1 glass of white wine
2 onions
1 tablespoon fennel seeds
1 sprig of thyme
3 lemons
1/2 cup olive oil
Salt q.b.
Pepper q.b.
preparation:
Cook the onions and tomatoes in wine with thyme and fennel seeds. Season with salt and pepper. Cook for about ten minutes to steam the sweet potatoes that have since been peeled and cut into slices. Put the potatoes in a pan where you put the oil, place the onions and tomatoes cooked in wine and finally swordfish. Pour over all a little oil, lemon juice, salt and pepper. Cook for about thirty minutes in the oven to 180 degrees.
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Turkey breast with olives
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Turkey breast with olives
Servings: 4 people
Time: 20 minutes
ingredients
400 g turkey breast
sliced green olives
120 g flour
1 onion garlic to taste
3 tablespoons extra virgin olive oil
Salt to taste
preparation:
Flour the meat and brown it in oil, salt, drain and keep warm. In the same saucepan, cook the onion and garlic, add the meat, return to heat and pour in the broth. Combine some of the olives pitted and chopped the rest, to spice up a few minutes before serving.
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Turkey breast with olives
Servings: 4 people
Time: 20 minutes
ingredients
400 g turkey breast
sliced green olives
120 g flour
1 onion garlic to taste
3 tablespoons extra virgin olive oil
Salt to taste
preparation:
Flour the meat and brown it in oil, salt, drain and keep warm. In the same saucepan, cook the onion and garlic, add the meat, return to heat and pour in the broth. Combine some of the olives pitted and chopped the rest, to spice up a few minutes before serving.
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Braised Beef party
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Braised Beef party
Servings: 4 people
Time: 40 minutes
ingredients
1200 g of roast leg of lamb
2 cups of broth
½ cup olive oil
15 pearl onions
4 carrots
2 cloves garlic, celery
1 sprig of parsley white wine q.b.
Thyme powder
Net pork
Salt q.b.
preparation:
After cleaning the onions carrots and celery, finely chopped parsley, a carrot, celery, garlic and chives. Clean and cut carrots into three pieces. Prepare the network spolverizzandola pork with salt and thyme, place the leg and close it well. Place the meat in a pan and fry over high heat irrorandola with ½ cup of oil.
In a saucepan soften the chopped vegetables for 10 minutes on low heat with a little wetting 'of water from time to time. Place the lamb in the pan and continue cooking for 10 minutes. Drizzle with a glass of white wine and let it evaporate included carrots and onions remained the broth with salt and bake at 200 ° C for one hour. When cooked, serve the lamb surrounded by carrots and onions served with the sauce passed through a sieve.
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Braised Beef party
Servings: 4 people
Time: 40 minutes
ingredients
1200 g of roast leg of lamb
2 cups of broth
½ cup olive oil
15 pearl onions
4 carrots
2 cloves garlic, celery
1 sprig of parsley white wine q.b.
Thyme powder
Net pork
Salt q.b.
preparation:
After cleaning the onions carrots and celery, finely chopped parsley, a carrot, celery, garlic and chives. Clean and cut carrots into three pieces. Prepare the network spolverizzandola pork with salt and thyme, place the leg and close it well. Place the meat in a pan and fry over high heat irrorandola with ½ cup of oil.
In a saucepan soften the chopped vegetables for 10 minutes on low heat with a little wetting 'of water from time to time. Place the lamb in the pan and continue cooking for 10 minutes. Drizzle with a glass of white wine and let it evaporate included carrots and onions remained the broth with salt and bake at 200 ° C for one hour. When cooked, serve the lamb surrounded by carrots and onions served with the sauce passed through a sieve.
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Fillet in trio of sauces
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Fillet in trio of sauces
Servings: 4 people
Time: 30 minutes
ingredients
400g fillet cut into thin slices
1 cup mayonnaise
4 tablespoons of cream
1 tablespoon of Worcester sauce
1 tablespoon of ketchup sauce
1 red bell pepper
1 tablespoon of capers Salt Brandy
preparation:
Mix mayonnaise, ketchup sauce, the Worcester, a spoonful of brandy and cream. Arrange on a platter of meat slices, salt them lightly and pour over the sauce. Cut the peppers, removing seeds and white part and cut into strips. Garnish the slices of meat with strips of peppers and capers and serve.
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Fillet in trio of sauces
Servings: 4 people
Time: 30 minutes
ingredients
400g fillet cut into thin slices
1 cup mayonnaise
4 tablespoons of cream
1 tablespoon of Worcester sauce
1 tablespoon of ketchup sauce
1 red bell pepper
1 tablespoon of capers Salt Brandy
preparation:
Mix mayonnaise, ketchup sauce, the Worcester, a spoonful of brandy and cream. Arrange on a platter of meat slices, salt them lightly and pour over the sauce. Cut the peppers, removing seeds and white part and cut into strips. Garnish the slices of meat with strips of peppers and capers and serve.
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Tuna mousse
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Tuna mousse
Servings: 4 people
Time: 10 minutes
ingredients
200 g of canned tuna
100 g Philadelphia cream cheese type
½ lemon
Oregano q.b.
Black pepper q.b.
The tuna mousse recipe is a fast, versatile and easy to implement. Excellent as an appetizer or snack, you can pair it with toast and sandwiches, use it to fill vol-au-vent or as a salsa accompaniment to other dishes.
preparation:
Put the tuna into a bowl, crush with a fork and add the cheese, lemon juice and a pinch of oregano. Mix the ingredients thoroughly, then put everything in a blender and blend until mixture is smooth and without lumps.
measures:
If you have the availability, use for your tuna mousse a lemon untreated.
Ideas and variations:
Instead of Philadelphia you can use any other cheese spread and, instead of or in addition oregano, thyme and rosemary.
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Tuna mousse
Servings: 4 people
Time: 10 minutes
ingredients
200 g of canned tuna
100 g Philadelphia cream cheese type
½ lemon
Oregano q.b.
Black pepper q.b.
The tuna mousse recipe is a fast, versatile and easy to implement. Excellent as an appetizer or snack, you can pair it with toast and sandwiches, use it to fill vol-au-vent or as a salsa accompaniment to other dishes.
preparation:
Put the tuna into a bowl, crush with a fork and add the cheese, lemon juice and a pinch of oregano. Mix the ingredients thoroughly, then put everything in a blender and blend until mixture is smooth and without lumps.
measures:
If you have the availability, use for your tuna mousse a lemon untreated.
Ideas and variations:
Instead of Philadelphia you can use any other cheese spread and, instead of or in addition oregano, thyme and rosemary.
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Shrimp in pink sauce (Gamberetti in salsa rosa)
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Shrimp in pink sauce (Gamberetti in salsa rosa)
Servings: 4 people
Time: 30 minutes
ingredients
400 g of shrimp
80 g of mayonnaise
40 g of ketchup
8 leaves of radicchio
½ lemon
1 carrot
1 stalk of celery
1 onion
1 teaspoon extra virgin olive oil
1 teaspoon of apple cider vinegar
Cognac q.b.
Parsley q.b.
Salt q.b.
The shrimp in pink sauce are a classic appetizer, easy and quick to prepare. Their delicate accords with all tastes. Excellent in every occasion, from lunch to dinner, not forgetting the appetizer!
preparation:
Thoroughly wash the carrot, parsley and celery, sliced the first two. Later, peeled and sliced onion.
Then get yourself a pot, in which you place all the vegetables that you have prepared, a teaspoon of cider vinegar and a pinch of salt, then fill the pot of water for up to about half the height. Put the pot on the stove over medium heat. Thoroughly rinse the shrimp and the pan when the water boils, throw them inside and let it boil for about five minutes. Drain and let cool; when they are warm, with the help of a knife, remove the black area that lies on their back. Season with a teaspoon of extra virgin olive oil and the juice of half a lemon.
Then gently wash and dry the four leaves of radicchio and place them in four different cups.
In a bowl, place the mayonnaise, ketchup and a few drops of cognac, mix together and put it with the shrimp and continue to dress the crustaceans gently. Finally, arrange the shrimp in pink sauce into four small bowls and serve a few minutes after leaving them in the fridge.
measures:
The shrimp in pink sauce, once prepared, can be stored in the refrigerator for two days at most, only if placed in a sealed glass container.
Ideas and variations:
If you prefer a slightly stronger flavor, you can add to the sauce, sprinkle with pepper.
However, if you want to enjoy a more delicate flavor, use the mayonnaise with yogurt!
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Shrimp in pink sauce (Gamberetti in salsa rosa)
Servings: 4 people
Time: 30 minutes
ingredients
400 g of shrimp
80 g of mayonnaise
40 g of ketchup
8 leaves of radicchio
½ lemon
1 carrot
1 stalk of celery
1 onion
1 teaspoon extra virgin olive oil
1 teaspoon of apple cider vinegar
Cognac q.b.
Parsley q.b.
Salt q.b.
The shrimp in pink sauce are a classic appetizer, easy and quick to prepare. Their delicate accords with all tastes. Excellent in every occasion, from lunch to dinner, not forgetting the appetizer!
preparation:
Thoroughly wash the carrot, parsley and celery, sliced the first two. Later, peeled and sliced onion.
Then get yourself a pot, in which you place all the vegetables that you have prepared, a teaspoon of cider vinegar and a pinch of salt, then fill the pot of water for up to about half the height. Put the pot on the stove over medium heat. Thoroughly rinse the shrimp and the pan when the water boils, throw them inside and let it boil for about five minutes. Drain and let cool; when they are warm, with the help of a knife, remove the black area that lies on their back. Season with a teaspoon of extra virgin olive oil and the juice of half a lemon.
Then gently wash and dry the four leaves of radicchio and place them in four different cups.
In a bowl, place the mayonnaise, ketchup and a few drops of cognac, mix together and put it with the shrimp and continue to dress the crustaceans gently. Finally, arrange the shrimp in pink sauce into four small bowls and serve a few minutes after leaving them in the fridge.
measures:
The shrimp in pink sauce, once prepared, can be stored in the refrigerator for two days at most, only if placed in a sealed glass container.
Ideas and variations:
If you prefer a slightly stronger flavor, you can add to the sauce, sprinkle with pepper.
However, if you want to enjoy a more delicate flavor, use the mayonnaise with yogurt!
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Mussels marinara
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Mussels marinara
Servings: 4 people
Time: 30 minutes
ingredients
2 kg of mussels
4 cloves of garlic
1 bunch fresh parsley
1 untreated lemon Extra virgin olive oil to taste
One of the most classic ways to prepare the mussels. A few choice ingredients for a quick and simple recipe that will bring to your table a plate of fish suitable for all occasions.
preparation:
Perfectly clean the mussels: wash them under running water, then let them soak in a tub for a few minutes. Unplug the abyss with the blade of a knife and rub the shell with a kitchen scouring pad to remove all deposits.
Then take a pot large enough and sauté the garlic in oil for a couple of minutes when the oil is hot, add the mussels, stir well and cook for 5/7 minutes, stirring time to time. When all the mussels are fully open, add the chopped parsley, mix well and serve accompanying them with oil and lemon to taste.
measures:
When cleaning the mussels, were very careful to choose only those fully closed: if they are open, it means that the fruit in them is dead.
Ideas and variations:
If you like spicy, you can add to the mixture of oil and garlic chili fresh or dry, and if you want aromatizzarle a bit ', you can soften the mussels cooked in white wine.
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Mussels marinara
Servings: 4 people
Time: 30 minutes
ingredients
2 kg of mussels
4 cloves of garlic
1 bunch fresh parsley
1 untreated lemon Extra virgin olive oil to taste
One of the most classic ways to prepare the mussels. A few choice ingredients for a quick and simple recipe that will bring to your table a plate of fish suitable for all occasions.
preparation:
Perfectly clean the mussels: wash them under running water, then let them soak in a tub for a few minutes. Unplug the abyss with the blade of a knife and rub the shell with a kitchen scouring pad to remove all deposits.
Then take a pot large enough and sauté the garlic in oil for a couple of minutes when the oil is hot, add the mussels, stir well and cook for 5/7 minutes, stirring time to time. When all the mussels are fully open, add the chopped parsley, mix well and serve accompanying them with oil and lemon to taste.
measures:
When cleaning the mussels, were very careful to choose only those fully closed: if they are open, it means that the fruit in them is dead.
Ideas and variations:
If you like spicy, you can add to the mixture of oil and garlic chili fresh or dry, and if you want aromatizzarle a bit ', you can soften the mussels cooked in white wine.
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Crab Flan
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Crab Flan
Servings: 4 people
Time: 70 minutes
ingredients
250 g of crab meat
100 g of grated Gruyère
3 eggs
1 ½ cup of milk
300 g of tomato sauce Butter
1 tablespoon of flour
2 cloves of garlic
3 tablespoons olive oil
Salt q.b.
Pepper q.b.
preparation:
Beat eggs and add the chopped crab meat, flour, warm milk, cheese, salt and pepper, stir the mixture gently. Pour into a greased small round mold, with the bottom covered with wax paper and greased. Bake in water bath in a hot oven at 180 ° C. for 50 minutes.
Saute peeled garlic oil, then crush it and delete it, pour the tomato sauce in the casserole, add salt and pepper, cover and simmer for 15 minutes. Turn out the flan and serve warm with warm sauce.
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Crab Flan
Servings: 4 people
Time: 70 minutes
ingredients
250 g of crab meat
100 g of grated Gruyère
3 eggs
1 ½ cup of milk
300 g of tomato sauce Butter
1 tablespoon of flour
2 cloves of garlic
3 tablespoons olive oil
Salt q.b.
Pepper q.b.
preparation:
Beat eggs and add the chopped crab meat, flour, warm milk, cheese, salt and pepper, stir the mixture gently. Pour into a greased small round mold, with the bottom covered with wax paper and greased. Bake in water bath in a hot oven at 180 ° C. for 50 minutes.
Saute peeled garlic oil, then crush it and delete it, pour the tomato sauce in the casserole, add salt and pepper, cover and simmer for 15 minutes. Turn out the flan and serve warm with warm sauce.
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Yummy bruschetta
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Yummy bruschetta
Servings: 6 people
Time: 20 minutes
ingredients
12 slices of bread
6 ripe tomatoes
2 cloves of garlic
300 g of mozzarella
1 tablespoon of oregano
4 tablespoons olive oil
Salt q.b.
preparation:
Cut the tomatoes into cubes. Add oil, chopped garlic and salt, mix well. Cut the mozzarella slices obtaining twelve, lying on each slice of bread into mixture and a slice of mozzarella, sprinkle with oregano. Grease a baking dish, arrange the bruschetta and pass them in the oven for about 10 minutes at 200 °. Serve the bruschetta to the table piping hot.
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Yummy bruschetta
Servings: 6 people
Time: 20 minutes
ingredients
12 slices of bread
6 ripe tomatoes
2 cloves of garlic
300 g of mozzarella
1 tablespoon of oregano
4 tablespoons olive oil
Salt q.b.
preparation:
Cut the tomatoes into cubes. Add oil, chopped garlic and salt, mix well. Cut the mozzarella slices obtaining twelve, lying on each slice of bread into mixture and a slice of mozzarella, sprinkle with oregano. Grease a baking dish, arrange the bruschetta and pass them in the oven for about 10 minutes at 200 °. Serve the bruschetta to the table piping hot.
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vegetable bruschetta
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vegetable bruschetta
Servings: 4 people
Time: 35 minutes
ingredients
8 slices of bread
1 yellow pepper
1 eggplant
40 g of olive paste
3 cloves of garlic
7 tablespoons olive oil
extra virgin olive oil
Chopped parsley q.b.
Coarse salt and pepper q.b.
preparation:
Wash and thoroughly clean the eggplants, cut into slices and sprinkle with coarse salt, then leave them for half an hour to drain the liquid into a bitter colapasta.Sciacquate the slices very thin and cut into cubes.
Wash and clean the peppers, remove the stems, seeds and ribs inside, then cut into cubes like aubergines. Cook the vegetables over high heat with 5 tablespoons of extra virgin olive oil for 20 minutes with the parsley, then season with salt and pepper.
Drain on absorbent kitchen paper and place in a bowl kept warm. Grill the slices of bread, taking care not to dry out, then rub with the garlic cloves. Moisten the slices with the remaining olive oil, spread the olive paste and put the diced peppers and eggplant to cover the top and serve.
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vegetable bruschetta
Servings: 4 people
Time: 35 minutes
ingredients
8 slices of bread
1 yellow pepper
1 eggplant
40 g of olive paste
3 cloves of garlic
7 tablespoons olive oil
extra virgin olive oil
Chopped parsley q.b.
Coarse salt and pepper q.b.
preparation:
Wash and thoroughly clean the eggplants, cut into slices and sprinkle with coarse salt, then leave them for half an hour to drain the liquid into a bitter colapasta.Sciacquate the slices very thin and cut into cubes.
Wash and clean the peppers, remove the stems, seeds and ribs inside, then cut into cubes like aubergines. Cook the vegetables over high heat with 5 tablespoons of extra virgin olive oil for 20 minutes with the parsley, then season with salt and pepper.
Drain on absorbent kitchen paper and place in a bowl kept warm. Grill the slices of bread, taking care not to dry out, then rub with the garlic cloves. Moisten the slices with the remaining olive oil, spread the olive paste and put the diced peppers and eggplant to cover the top and serve.
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Pasta with salmon
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Pasta with salmon
Servings: 4 people
Time: 30 minutes
ingredients
500 g of dough
1 pack of salmon in brine
400 g of fresh tomatoes
100 g of onions stories
4 tablespoons extra virgin olive oil
2 bay leaves
1 bunch of parsley
Pepe q.b.
Salt q.b.
The pasta with salmon is a first rich and flavorful, perfect for lunch or dinner without the second. Delicious and simple, as a worthy companion asks a good dry white wine very cold!
preparation:
Peel the onions stories, let it dry and finely slice with extra virgin olive oil. Cut the salmon into small pieces in brine, wash and chop the parsley and bay leaf. In a pan place the salmon, onion, bay leaf, parsley, a pinch of salt and pepper and heat for about ten minutes, season and leave to cook these ingredients.
Meanwhile, wash, peel and remove the seeds from tomatoes, then pass them in the blender or sieve. Add the tomatoes to other ingredients in the pan and turn up the heat so the sauce will shrink a little. ' Cook the pasta in salted water until al dente and drain, then join it to the sauce and serve hot.
measures:
For this type of sauce are very recommended butterflies as the type of pasta, or in any case a fine paste, not too elaborate.
Ideas and variations:
If you wish to serve the pasta with salmon as a main dish, you can use two packs of salmon in a natural way to get a good intake of protein.
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Pasta with salmon
Servings: 4 people
Time: 30 minutes
ingredients
500 g of dough
1 pack of salmon in brine
400 g of fresh tomatoes
100 g of onions stories
4 tablespoons extra virgin olive oil
2 bay leaves
1 bunch of parsley
Pepe q.b.
Salt q.b.
The pasta with salmon is a first rich and flavorful, perfect for lunch or dinner without the second. Delicious and simple, as a worthy companion asks a good dry white wine very cold!
preparation:
Peel the onions stories, let it dry and finely slice with extra virgin olive oil. Cut the salmon into small pieces in brine, wash and chop the parsley and bay leaf. In a pan place the salmon, onion, bay leaf, parsley, a pinch of salt and pepper and heat for about ten minutes, season and leave to cook these ingredients.
Meanwhile, wash, peel and remove the seeds from tomatoes, then pass them in the blender or sieve. Add the tomatoes to other ingredients in the pan and turn up the heat so the sauce will shrink a little. ' Cook the pasta in salted water until al dente and drain, then join it to the sauce and serve hot.
measures:
For this type of sauce are very recommended butterflies as the type of pasta, or in any case a fine paste, not too elaborate.
Ideas and variations:
If you wish to serve the pasta with salmon as a main dish, you can use two packs of salmon in a natural way to get a good intake of protein.
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Rice salad fantasy
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Rice salad fantasy
Servings: 4 people
Time: 40 minutes
ingredients
300 g of rice salad
100 g of fresh or frozen peas
4 frankfurters
180 g of tuna in oil
100 g of tomatoes
125 g of mozzarella
80 g pitted black olives
80 g of pickled gherkins
100 g of corn oil
extra virgin olive q.b.
Chives q.b.
Salt q.b.
Great classic Italian cooking, the rice salad never fails on the tables of our summers. Fresh, colorful and great for the imagination indulge in the kitchen, can be prepared with a variety of ingredients to make a complete meal every time.
preparation:
Boil the rice and peas together in salted water.
In the meantime, the sausages, cut into small pieces, tomatoes and mozzarella cheese, drained tuna, cucumbers and corn and chopped chives. When rice and peas are cooked, let cool in a bowl. Then add all other ingredients, stir and season with a little olive oil, a pinch of salt and chives. Let stand in refrigerator for at least an hour before serving.
measures:
Make sure the rice is al dente and use only the quality of salad, so that the grains remain well separated from each other.
Ideas and variations:
If you want to give an exotic touch to your salad, you can use basmati rice or wild rice. As for other ingredients, however, give vent to your pure creativity: can add peppers, eggplant, zucchini and cheese to taste.
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Rice salad fantasy
Servings: 4 people
Time: 40 minutes
ingredients
300 g of rice salad
100 g of fresh or frozen peas
4 frankfurters
180 g of tuna in oil
100 g of tomatoes
125 g of mozzarella
80 g pitted black olives
80 g of pickled gherkins
100 g of corn oil
extra virgin olive q.b.
Chives q.b.
Salt q.b.
Great classic Italian cooking, the rice salad never fails on the tables of our summers. Fresh, colorful and great for the imagination indulge in the kitchen, can be prepared with a variety of ingredients to make a complete meal every time.
preparation:
Boil the rice and peas together in salted water.
In the meantime, the sausages, cut into small pieces, tomatoes and mozzarella cheese, drained tuna, cucumbers and corn and chopped chives. When rice and peas are cooked, let cool in a bowl. Then add all other ingredients, stir and season with a little olive oil, a pinch of salt and chives. Let stand in refrigerator for at least an hour before serving.
measures:
Make sure the rice is al dente and use only the quality of salad, so that the grains remain well separated from each other.
Ideas and variations:
If you want to give an exotic touch to your salad, you can use basmati rice or wild rice. As for other ingredients, however, give vent to your pure creativity: can add peppers, eggplant, zucchini and cheese to taste.
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Baked Rice (Riso al forno)
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Baked Rice
Servings: 8 people
Time: 80 minutes
ingredients
500 g of rice semifino
4 peppers
500 g of tuna in oil
9 anchovy fillets
2 tablespoons salted capers
4 eggs
Parsley q.b.
Butter q.b.
Extra virgin olive q.b.
Salt q.b. Pepe q.b.
Here is a recipe that features rice, suitable as a first, as an appetizer for a buffet and also convenient to take to a picnic because it's good cold too!
preparation:
After washing the peppers have them roast with the grill, then put them in a paper bag and let cool. Rinse the capers well by removing all the salt.
Clean the peppers spellandoli and then removing the stems, seeds and white filaments. Cut them into squares and transfer them in a colander.
Boil the rice. Drain and let cool until al dente. Put them into a large bowl where you will add the peppers, a tablespoon of chopped parsley, tuna, drained and chopped coarsely chopped anchovies and beaten eggs. Add salt and pepper and mix thoroughly.
Butter a baking dish and pour dental rice. Cook for about 30 minutes in a preheated oven at 180 ° C.
measures:
When you put the rice in the pan compattatelo well with a spoon or pressing against the pan on the table.
Ideas and variations:
The baked rice is also excellent with the zucchini: grate very fine and add to cooked rice, require no precooking. Coarsely chopped pitted black olives and incorporate into the mixture, will add a great flavor and color.
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Baked Rice
Servings: 8 people
Time: 80 minutes
ingredients
500 g of rice semifino
4 peppers
500 g of tuna in oil
9 anchovy fillets
2 tablespoons salted capers
4 eggs
Parsley q.b.
Butter q.b.
Extra virgin olive q.b.
Salt q.b. Pepe q.b.
Here is a recipe that features rice, suitable as a first, as an appetizer for a buffet and also convenient to take to a picnic because it's good cold too!
preparation:
After washing the peppers have them roast with the grill, then put them in a paper bag and let cool. Rinse the capers well by removing all the salt.
Clean the peppers spellandoli and then removing the stems, seeds and white filaments. Cut them into squares and transfer them in a colander.
Boil the rice. Drain and let cool until al dente. Put them into a large bowl where you will add the peppers, a tablespoon of chopped parsley, tuna, drained and chopped coarsely chopped anchovies and beaten eggs. Add salt and pepper and mix thoroughly.
Butter a baking dish and pour dental rice. Cook for about 30 minutes in a preheated oven at 180 ° C.
measures:
When you put the rice in the pan compattatelo well with a spoon or pressing against the pan on the table.
Ideas and variations:
The baked rice is also excellent with the zucchini: grate very fine and add to cooked rice, require no precooking. Coarsely chopped pitted black olives and incorporate into the mixture, will add a great flavor and color.
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Goulash soup
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Servings: 4 people
Time: 60 minutes
ingredients
500 g of beef stew
100 ml of tomato sauce
1 liter of vegetable stock
2 carrots
2 potatoes
1 onion
1 tablespoon paprika
1 glass of red wine
50 ml extra virgin olive oil
Flour q.b.
Salt q.b.
The goulash soup is a Hungarian dish par excellence. It is very easy to prepare. By following this recipe you can enjoy an excellent second characteristic of European cuisine.
preparation:
Let soften the onion in the oil cut very fine. Meanwhile floured pieces of beef. When the onion is golden add the beef and let it cook a few minutes. Add red wine to soften and cook to flavor the meat. Add half the broth and continue cooking over high heat for about 5 minutes making sure it does not dry too.
Cut the vegetables into small cubes and add them to the meat along with tomato sauce and paprika. Mix the salt and all, then cover with a lid to continue doing the cooking over low heat. Add the stock gradually and cook for another 30 minutes in this way. When the meat is cooked, serve in bowls of clay to keep the heat of the dish.
measures
In preparing the fried onion, olive oil, add half a glass of water so that burn and wilt without altering its taste.
Ideas and variations
Some versions of goulash with vegetables already joined a rib of celery and 2 peppers and a teaspoon of cumin to give a more spicy taste. Adding these ingredients have a recipe even more delicious and tasty.
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Servings: 4 people
Time: 60 minutes
ingredients
500 g of beef stew
100 ml of tomato sauce
1 liter of vegetable stock
2 carrots
2 potatoes
1 onion
1 tablespoon paprika
1 glass of red wine
50 ml extra virgin olive oil
Flour q.b.
Salt q.b.
The goulash soup is a Hungarian dish par excellence. It is very easy to prepare. By following this recipe you can enjoy an excellent second characteristic of European cuisine.
preparation:
Let soften the onion in the oil cut very fine. Meanwhile floured pieces of beef. When the onion is golden add the beef and let it cook a few minutes. Add red wine to soften and cook to flavor the meat. Add half the broth and continue cooking over high heat for about 5 minutes making sure it does not dry too.
Cut the vegetables into small cubes and add them to the meat along with tomato sauce and paprika. Mix the salt and all, then cover with a lid to continue doing the cooking over low heat. Add the stock gradually and cook for another 30 minutes in this way. When the meat is cooked, serve in bowls of clay to keep the heat of the dish.
measures
In preparing the fried onion, olive oil, add half a glass of water so that burn and wilt without altering its taste.
Ideas and variations
Some versions of goulash with vegetables already joined a rib of celery and 2 peppers and a teaspoon of cumin to give a more spicy taste. Adding these ingredients have a recipe even more delicious and tasty.
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Cannelloni meat
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Cannelloni meat
Servings: 4 people
Time: 90 minutes
ingredients
8 squares of fresh pasta
200 g of ground beef
200 g of sausage
4 eggs
Parmigiano q.b.
500 g of peeled tomatoes
4 leaves of sage
1 sprig of rosemary, basil q.b.
1 onion 1 clove of garlic and ½
2 tablespoons heavy cream
1 tablespoon of flour
½ cup white wine
Extra virgin olive q.b.
Salt q.b.
Pepe q.b.
First traditional Italian dish much loved. Rich and flavorful, is ideal for a Sunday lunch at home.
preparation:
Mince the garlic and onion, let them brown with a little 'oil and add the chopped meat and so grainy sausage. Mix well and fry the meat. Season with salt and pepper and add the sage and rosemary, chopped. Pour the white wine. When this has evaporated, add the cream, flour and mix well. Cook for about 10 minutes then leave to cool.
Cook the pasta squares in boiling salted water. Drain and let cool on a stretched canvas.
Once the stuffing is cold, add 50 grams of grated Parmesan cheese and eggs, mix well together and used this compound to fill the squares of pasta. Roll them on themselves and arrange in a baking dish that you first anointed with oil.
Prepare the sauce by fry the remaining chopped onion with a little 'oil. Then add the tomatoes, salt and cook for about 15 minutes. Finally add the coarsely chopped basil and pour the sauce over the cannelloni with meat. Sprinkle with Parmesan cheese and bake in a preheated oven at 200 ° C for 15-20 minutes.
measures:
In order not to break you should drain the pasta with a slotted spoon.
The tomato sauce should not be liquid, in the case it was prolungatene cooking.
Ideas and variations:
You can add cubes of stringy cheese in the filling or for a complete meal, add some vegetables too, such as peas or carrots cut in small cubes.
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Cannelloni meat
Servings: 4 people
Time: 90 minutes
ingredients
8 squares of fresh pasta
200 g of ground beef
200 g of sausage
4 eggs
Parmigiano q.b.
500 g of peeled tomatoes
4 leaves of sage
1 sprig of rosemary, basil q.b.
1 onion 1 clove of garlic and ½
2 tablespoons heavy cream
1 tablespoon of flour
½ cup white wine
Extra virgin olive q.b.
Salt q.b.
Pepe q.b.
First traditional Italian dish much loved. Rich and flavorful, is ideal for a Sunday lunch at home.
preparation:
Mince the garlic and onion, let them brown with a little 'oil and add the chopped meat and so grainy sausage. Mix well and fry the meat. Season with salt and pepper and add the sage and rosemary, chopped. Pour the white wine. When this has evaporated, add the cream, flour and mix well. Cook for about 10 minutes then leave to cool.
Cook the pasta squares in boiling salted water. Drain and let cool on a stretched canvas.
Once the stuffing is cold, add 50 grams of grated Parmesan cheese and eggs, mix well together and used this compound to fill the squares of pasta. Roll them on themselves and arrange in a baking dish that you first anointed with oil.
Prepare the sauce by fry the remaining chopped onion with a little 'oil. Then add the tomatoes, salt and cook for about 15 minutes. Finally add the coarsely chopped basil and pour the sauce over the cannelloni with meat. Sprinkle with Parmesan cheese and bake in a preheated oven at 200 ° C for 15-20 minutes.
measures:
In order not to break you should drain the pasta with a slotted spoon.
The tomato sauce should not be liquid, in the case it was prolungatene cooking.
Ideas and variations:
You can add cubes of stringy cheese in the filling or for a complete meal, add some vegetables too, such as peas or carrots cut in small cubes.
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Spaghetti Kiss
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Spaghetti Kiss
Servings: 4 people
Time: 30 minutes
ingredients
400 g of spaghetti
100 g of tuna in oil
200 g button mushrooms
150 g of bacon cut in one piece
300 g of tomato puree
2 cloves of garlic
Extra virgin olive oil q.b.
Salt q.b.
Pepe q.b.
preparation:
Saute the garlic in a saucepan with three tablespoons of oil. Add the bacon previously cut into thin strips and mushrooms previously washed and cut into slices. Add salt and pepper and cook for 5 minutes over moderate heat, stirring several times.
Add the tuna in small chunks and tomato paste, cover and cook for 15 minutes. Meanwhile cook the spaghetti with salted water. Drain and dress with the sauce, flavored with a pinch of pepper and serve.
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Spaghetti Kiss
Servings: 4 people
Time: 30 minutes
ingredients
400 g of spaghetti
100 g of tuna in oil
200 g button mushrooms
150 g of bacon cut in one piece
300 g of tomato puree
2 cloves of garlic
Extra virgin olive oil q.b.
Salt q.b.
Pepe q.b.
preparation:
Saute the garlic in a saucepan with three tablespoons of oil. Add the bacon previously cut into thin strips and mushrooms previously washed and cut into slices. Add salt and pepper and cook for 5 minutes over moderate heat, stirring several times.
Add the tuna in small chunks and tomato paste, cover and cook for 15 minutes. Meanwhile cook the spaghetti with salted water. Drain and dress with the sauce, flavored with a pinch of pepper and serve.
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Tortiglioni beans and champagne
funny menu for you
Tortiglioni beans and champagne
Servings: 4 people
Time: 35 minutes
ingredients
400 g of tortiglioni
400 g of fresh fava beans
150 g smoked ham in a single slice 2 leeks
3 tablespoons extra virgin olive oil
1 glass of champagne brut
50 g of grated cheese Salt q.b. Pepe q.b.
preparation:
Remove the green part of leeks, white part cleaned by cutting the ends at the base and raising the first layer of leaves. Slice them thinly and let them dry for 10 minutes with extra virgin olive oil.
Shell the beans boil for five minutes in unsalted water, drain and peel them and add to pan. Cook for 5 minutes, stirring with a wooden spoon, pour the champagne and continue cooking for another ten minutes on high heat.
Cut the ham into cubes, add them to the other ingredients already cooking and cook for another 7-8 minutes, add salt and pepper at the end. Boil the rope moldings, drain underdone and let them cook for a minute in the pan with the sauce, stirring. To finish, turn off the heat and sprinkle with grated pecorino.
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Tortiglioni beans and champagne
Servings: 4 people
Time: 35 minutes
ingredients
400 g of tortiglioni
400 g of fresh fava beans
150 g smoked ham in a single slice 2 leeks
3 tablespoons extra virgin olive oil
1 glass of champagne brut
50 g of grated cheese Salt q.b. Pepe q.b.
preparation:
Remove the green part of leeks, white part cleaned by cutting the ends at the base and raising the first layer of leaves. Slice them thinly and let them dry for 10 minutes with extra virgin olive oil.
Shell the beans boil for five minutes in unsalted water, drain and peel them and add to pan. Cook for 5 minutes, stirring with a wooden spoon, pour the champagne and continue cooking for another ten minutes on high heat.
Cut the ham into cubes, add them to the other ingredients already cooking and cook for another 7-8 minutes, add salt and pepper at the end. Boil the rope moldings, drain underdone and let them cook for a minute in the pan with the sauce, stirring. To finish, turn off the heat and sprinkle with grated pecorino.
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Rice balls
funny menu for you
difficulty: average
cooking: 60 mins
preparation: 60 mins
cost: low
The rice balls (or arancini), the pride of the Sicilian cuisine, are small timbales is suitable to be consumed as a snack or as an appetizer, main course or even a main dish. In Sicily you will find anywhere at any time, always warm and fragrant in many chip shops: from city to city often change shape and size, assuming features oval, pear-shaped or round, depending on the filling, which is often varied. You can find rice balls with meat sauce, ham, cheese, ricotta and spinach ... and so on!
Ingredients for about 15 arancini
Butter 30 gr
Pecorino cheese (Parmesan or Parmesan) cheese 100 gr
Rice (grain or round, for casseroles, pies, etc.) 500 gr
salt
3 egg yolks
Zafferano1 bag
For the filling ..
Butter 25 gr
Beef pork (or mixed), chopped 150 gr
Onions 1/2
1 tablespoon extra virgin olive oil
Q.b. ground pepper
peas
frozen or fresh shelled 80 grams
tomatoes
Double or triple concentrated 40 grams
salt
Smoked cheese (provolone)
fresh mozzarella cheese and diced 100 g
Red wine 100 ml
preparation
Boil the rice (1) in a little salted water (about 1.2 liters), so as to ensure that, in cooked, the water has been completely absorbed. In this way all the starch will remain in the pot and you get a very dry and sticky rice. Meanwhile, dissolve the saffron in a little water or beaten egg yolks in three (2) and add the mixture to the rice already cooked (3).Add the grated cheese and butter (4): stir well to mix everything, then poured and leveled rice on a large plate and let cool (5-6). Fry the finely chopped onion in a saucepan with 2 tablespoons of olive oil and butter (7), then add the ground meat (8); sauté over high heat, then add the wine (9) and then let it evaporate. Now add the tomato paste diluted in a glass of water (10), season with salt and pepper (11) and cook for 20 minutes over medium heat (12). Meanwhile, put the peas in a pan (13) and cook for 10 minutes with a tablespoon of oil and a ladle of water (if necessary add more water as needed). While the peas are cooked, cut the smoked cheese, cubed and mettetelia by (14). When the peas are cooked but still crisp, turn off the heat and add the sauce thickened and now rather asciutto.Con now cold rice (it will take at least a couple of hours), a thin layer formed by crushing the palm of the hand (16); holding the hand rather than collection, formed a hollow in the center where it will place a spoonful of sauce and peas (17), and two or three cubes of cheese, then close with another thin layer of rice (18). You can model the arancini form you choose: a ball or pear (19-20). Continue until all the ingredients well. Then go all the rice balls in beaten egg thus obtained (21), then pass them in the breadcrumbs (22-23) and finally fry in hot oil (180 °). To fry the rice balls, I recommend using a deep fryer or a pan rather small and high (24), so that the oranges are completely submerged in oil during frying. Dip the croquettes in hot oil Using a slotted spoon (25), and remove them from the oil when they are golden brown (26). Let the school finally arancini on a paper towel (27). Serve hot rice balls, or, if you prefer, even at room temperature.
advice
If you want, you can replace the cheese cut into cubes used for the filling of balls, with: fresh pecorino, provolone or mozzarella.
The arancini rice, which owes its name to the resemblance with the orange, is a typical product of Messina and Palermo, but it is very good, and prepared according to tradition, in Sicily.
According to some, the arancini would be born by the nuns in convents, and others within the rich baronial houses, but more practically, there are those who would derive them from the tradition of popular cuisine, where the remains were skillfully with imagination and recycled taste.
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difficulty: average
cooking: 60 mins
preparation: 60 mins
cost: low
The rice balls (or arancini), the pride of the Sicilian cuisine, are small timbales is suitable to be consumed as a snack or as an appetizer, main course or even a main dish. In Sicily you will find anywhere at any time, always warm and fragrant in many chip shops: from city to city often change shape and size, assuming features oval, pear-shaped or round, depending on the filling, which is often varied. You can find rice balls with meat sauce, ham, cheese, ricotta and spinach ... and so on!
Ingredients for about 15 arancini
Butter 30 gr
Pecorino cheese (Parmesan or Parmesan) cheese 100 gr
Rice (grain or round, for casseroles, pies, etc.) 500 gr
salt
3 egg yolks
Zafferano1 bag
For the filling ..
Butter 25 gr
Beef pork (or mixed), chopped 150 gr
Onions 1/2
1 tablespoon extra virgin olive oil
Q.b. ground pepper
peas
frozen or fresh shelled 80 grams
tomatoes
Double or triple concentrated 40 grams
salt
Smoked cheese (provolone)
fresh mozzarella cheese and diced 100 g
Red wine 100 ml
preparation
Boil the rice (1) in a little salted water (about 1.2 liters), so as to ensure that, in cooked, the water has been completely absorbed. In this way all the starch will remain in the pot and you get a very dry and sticky rice. Meanwhile, dissolve the saffron in a little water or beaten egg yolks in three (2) and add the mixture to the rice already cooked (3).Add the grated cheese and butter (4): stir well to mix everything, then poured and leveled rice on a large plate and let cool (5-6). Fry the finely chopped onion in a saucepan with 2 tablespoons of olive oil and butter (7), then add the ground meat (8); sauté over high heat, then add the wine (9) and then let it evaporate. Now add the tomato paste diluted in a glass of water (10), season with salt and pepper (11) and cook for 20 minutes over medium heat (12). Meanwhile, put the peas in a pan (13) and cook for 10 minutes with a tablespoon of oil and a ladle of water (if necessary add more water as needed). While the peas are cooked, cut the smoked cheese, cubed and mettetelia by (14). When the peas are cooked but still crisp, turn off the heat and add the sauce thickened and now rather asciutto.Con now cold rice (it will take at least a couple of hours), a thin layer formed by crushing the palm of the hand (16); holding the hand rather than collection, formed a hollow in the center where it will place a spoonful of sauce and peas (17), and two or three cubes of cheese, then close with another thin layer of rice (18). You can model the arancini form you choose: a ball or pear (19-20). Continue until all the ingredients well. Then go all the rice balls in beaten egg thus obtained (21), then pass them in the breadcrumbs (22-23) and finally fry in hot oil (180 °). To fry the rice balls, I recommend using a deep fryer or a pan rather small and high (24), so that the oranges are completely submerged in oil during frying. Dip the croquettes in hot oil Using a slotted spoon (25), and remove them from the oil when they are golden brown (26). Let the school finally arancini on a paper towel (27). Serve hot rice balls, or, if you prefer, even at room temperature.
advice
If you want, you can replace the cheese cut into cubes used for the filling of balls, with: fresh pecorino, provolone or mozzarella.
The arancini rice, which owes its name to the resemblance with the orange, is a typical product of Messina and Palermo, but it is very good, and prepared according to tradition, in Sicily.
According to some, the arancini would be born by the nuns in convents, and others within the rich baronial houses, but more practically, there are those who would derive them from the tradition of popular cuisine, where the remains were skillfully with imagination and recycled taste.
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succulent slices
succulent slices
funny menu for you
Servings: 4 people
Time: 15 minutes
ingredients
4 slices of bread
2 buffalo mozzarella
4 frankfurters mustard
preparation:
Slice the buffalo mozzarella and sliced sausage. Prepare slices of sliced bread by spreading a thin layer of mustard and arrange the slices of mozzarella. Complete putting on each slice the sausage cut into slices and bake in a preheated oven at 220 ° C. for 5 minutes until the cheese melts and the bread toasts golden result. Serve warm at the table.
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funny menu for you
Servings: 4 people
Time: 15 minutes
ingredients
4 slices of bread
2 buffalo mozzarella
4 frankfurters mustard
preparation:
Slice the buffalo mozzarella and sliced sausage. Prepare slices of sliced bread by spreading a thin layer of mustard and arrange the slices of mozzarella. Complete putting on each slice the sausage cut into slices and bake in a preheated oven at 220 ° C. for 5 minutes until the cheese melts and the bread toasts golden result. Serve warm at the table.
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marinated anchovies
marinated anchovies
funny menu for you
difficulty: very Low
preparation: 210 min
Doses: 4 people
Anchovies (or anchovies) marinated in a recipe are typical of all sea areas, in fact, traces of this tasty dish can be found a little 'in all maritime culinary traditions.
The simplicity of preparation, together with the availability of raw materials, have made it one of the dishes that were always present on the tables of fishermen.
The anchovies are a great appetizer prepared so cold and keep in refrigerator
ingredients
Anchovies (anchovies) 500 gr
vinegar
2 tablespoons white wine
1 clove garlic
Lemon juice of 2
oil
pepper
Small bunch parsley, chopped
preparation
The first thing to do in preparation of marinated anchovies is to prepare the marinade: chopped parsley in a food processor (1), then emulsified in a bowl the oil, chopped garlic (2), the vinegar and the juice of lemons (3) adding a pinch of salt, pepper and Finally, the chopped parsley (4) fine. Now clean well anchovies (5) according to the information you find here. Squamatele (when applicable) with a knife, removing first the head, then move on to open along the belly to the mo 'book, then diliscare for them and clean them from the intestines, resulting in the threads, you should avoid, however, to divide the two half of the fish. In a bowl put a layer of marinade, and recline on the first layer of anchovies (6), being careful not to break, so continue until the end. Let marinate at least 5 hours before serving.
advice
Marinated anchovies can be prepared either with lemon and vinegar, or as in our recipe from a mixture of both. In both cases the firing of the anchovy fillets (marinating) occurs by contact with the liquid. With lemon are just 3 or 4 hours of marinating in vinegar and you have to consider at least 12 ore.Per make it appetizing and colorful prepare the marinade is to add half a finely chopped carrot. For those who prefer not too strong flavor of lemon or vinegar to marinate you can put them up on other ingredients, then spent the time you can throw the liquid from the marinade and season with remaining ingredients. This tasty appetizer can be served together with slices of toasted bread.
The marinating is a cooking process the meat is done by immersing the food in the liquid marinade. Because of the acids, which provide the cooking of meat, it is imperative that this process will not be used container of aluminum or copper that would release poisonous substances; much better to prefer plastic containers, glass, or ceramic.
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funny menu for you
difficulty: very Low
preparation: 210 min
Doses: 4 people
Anchovies (or anchovies) marinated in a recipe are typical of all sea areas, in fact, traces of this tasty dish can be found a little 'in all maritime culinary traditions.
The simplicity of preparation, together with the availability of raw materials, have made it one of the dishes that were always present on the tables of fishermen.
The anchovies are a great appetizer prepared so cold and keep in refrigerator
ingredients
Anchovies (anchovies) 500 gr
vinegar
2 tablespoons white wine
1 clove garlic
Lemon juice of 2
oil
pepper
Small bunch parsley, chopped
preparation
The first thing to do in preparation of marinated anchovies is to prepare the marinade: chopped parsley in a food processor (1), then emulsified in a bowl the oil, chopped garlic (2), the vinegar and the juice of lemons (3) adding a pinch of salt, pepper and Finally, the chopped parsley (4) fine. Now clean well anchovies (5) according to the information you find here. Squamatele (when applicable) with a knife, removing first the head, then move on to open along the belly to the mo 'book, then diliscare for them and clean them from the intestines, resulting in the threads, you should avoid, however, to divide the two half of the fish. In a bowl put a layer of marinade, and recline on the first layer of anchovies (6), being careful not to break, so continue until the end. Let marinate at least 5 hours before serving.
advice
Marinated anchovies can be prepared either with lemon and vinegar, or as in our recipe from a mixture of both. In both cases the firing of the anchovy fillets (marinating) occurs by contact with the liquid. With lemon are just 3 or 4 hours of marinating in vinegar and you have to consider at least 12 ore.Per make it appetizing and colorful prepare the marinade is to add half a finely chopped carrot. For those who prefer not too strong flavor of lemon or vinegar to marinate you can put them up on other ingredients, then spent the time you can throw the liquid from the marinade and season with remaining ingredients. This tasty appetizer can be served together with slices of toasted bread.
The marinating is a cooking process the meat is done by immersing the food in the liquid marinade. Because of the acids, which provide the cooking of meat, it is imperative that this process will not be used container of aluminum or copper that would release poisonous substances; much better to prefer plastic containers, glass, or ceramic.
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STIR FRIED RIBBON NOODLES WITH PORK
funny menu for you
Pork, cut into pieces 250 g.
In soy sauce 2 tablespoons white.
2 cloves garlic, minced.
450 g rice noodles (noodles or rice noodles).
1 tablespoon dark soy sauce.
Kale, cut into pieces 200 g.
Egg 1.
2 tablespoons oyster sauce.
How to do step by step.
1. Heat oil in a pan, heat the garlic and pork. Leek and cook until the pork is cooked.
2. Add noodles and remaining ingredients to. Stir until everything is over.
3. The ingredients in a saucepan on the side. Egg into the pan. Turner is doing to break the yolk. Wait until eggs are almost cooked, then fried in a pan, mix everything together.
4. Cooked in soy sauce to taste with white pepper and sprinkle with brown plate mod. As soon as it's served hot.
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Pork, cut into pieces 250 g.
In soy sauce 2 tablespoons white.
2 cloves garlic, minced.
450 g rice noodles (noodles or rice noodles).
1 tablespoon dark soy sauce.
Kale, cut into pieces 200 g.
Egg 1.
2 tablespoons oyster sauce.
How to do step by step.
1. Heat oil in a pan, heat the garlic and pork. Leek and cook until the pork is cooked.
2. Add noodles and remaining ingredients to. Stir until everything is over.
3. The ingredients in a saucepan on the side. Egg into the pan. Turner is doing to break the yolk. Wait until eggs are almost cooked, then fried in a pan, mix everything together.
4. Cooked in soy sauce to taste with white pepper and sprinkle with brown plate mod. As soon as it's served hot.
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stir-fried mushrooms
funny menu for you
A delicious menu this week. I feel for the fear of fat. With the health food.
Mixture at 1-2.
* Soak the mushrooms, cut in half 50 g.
* 2 tablespoons oyster sauce.
The Long Road * 3 bell peppers and 1/2.
* Ginkgo seeds, cooked 30 g.
* A little water.
* 1 tablespoon soy sauce.
* 1 tablespoon tomato sauce.
* 1 tablespoon sesame oil.
* 1 cup sugar.
* Pinch of salt.
* Oil for frying and stir-fry.
How to do
1. The wok, add water, sugar, sesame oil, salt, and simmer until the sugar dissolves until it thickens into a piece of fried tofu. Toss to coat all over. Plate and let cool to have crystallized in sugar.
2. In the same pan add little oil and fry onion, bell peppers, mushrooms and truffle sauce is cooked with oyster sauce, soy sauce's taste Stir together until thick as your plate. Serve with sugar-coated pieces of tofu.
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Mixture at 1-2.
* Soak the mushrooms, cut in half 50 g.
* 2 tablespoons oyster sauce.
The Long Road * 3 bell peppers and 1/2.
* Ginkgo seeds, cooked 30 g.
* A little water.
* 1 tablespoon soy sauce.
* 1 tablespoon tomato sauce.
* 1 tablespoon sesame oil.
* 1 cup sugar.
* Pinch of salt.
* Oil for frying and stir-fry.
How to do
1. The wok, add water, sugar, sesame oil, salt, and simmer until the sugar dissolves until it thickens into a piece of fried tofu. Toss to coat all over. Plate and let cool to have crystallized in sugar.
2. In the same pan add little oil and fry onion, bell peppers, mushrooms and truffle sauce is cooked with oyster sauce, soy sauce's taste Stir together until thick as your plate. Serve with sugar-coated pieces of tofu.
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manganese salad
funny menu for you
The mixture for 1-2.
100 g boiled peeled shrimp.
Chevron boiled octopus, cut into pieces 50 g.
Grilled chicken, cut into pieces 50 g.
Onion 1/2 head.
1 tablespoon roasted sesame.
Apple: 1.
Boiled potatoes 1 head.
1 cup of salad cream.
Zhuang Jiao (Prikham).
Paprika, chili powder, 1/2 tsp.
How to do
Onion, sliced apples, potatoes, dice into small pieces, but beauty as well. The dip to cool before being mixed with shrimp. Squid and chicken in a salad bowl.
Put the cream dressing. Mix them up if too thick, add milk mixture to a serving plate containers. Sprinkle a little sesame powder and paprika to taste.
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The mixture for 1-2.
100 g boiled peeled shrimp.
Chevron boiled octopus, cut into pieces 50 g.
Grilled chicken, cut into pieces 50 g.
Onion 1/2 head.
1 tablespoon roasted sesame.
Apple: 1.
Boiled potatoes 1 head.
1 cup of salad cream.
Zhuang Jiao (Prikham).
Paprika, chili powder, 1/2 tsp.
How to do
Onion, sliced apples, potatoes, dice into small pieces, but beauty as well. The dip to cool before being mixed with shrimp. Squid and chicken in a salad bowl.
Put the cream dressing. Mix them up if too thick, add milk mixture to a serving plate containers. Sprinkle a little sesame powder and paprika to taste.
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Thai cuisine and foreigners
funny menu for you
Whatever the reason, the Thai nation. The reason is I like it.
In the Seminar. "Thai Kitchen World" of the Faculty of Humanities and Social Sciences, University of East. Given the popularity of Thai food in foreign countries that Thailand has been a rising popularity grew. Not only in the U.S. only. But also in Europe, Australia, Japan, Middle East, China and India.
What makes Thai food is popular the world community. For information has been compiled from foreign clients in major cities in the United States, Australia and Europe found that the unique and delicious Thai food is recognized as follows.
1. Unique taste with a mellow, sweet, sour, spicy flavor is the third perfect season by not focusing on any one flavor. The mouth on it. Pull out the tongue can taste it fully. It is difficult to describe. I have to impress everyone, even when consumers have a taste for the first time. It makes sense to eat more. The aesthetic experience of actually eating. While some people say that the smell of herbs and spices of Thai food is very unique in that not too pungent. It has a mild aroma. Inserted in each molecule. And leaves a mild onion flavor in the mouth even when I swallowed it.
2. Diversity. Although Thai cuisine is popular around the 10th as the favorite. But the truth is. Thai food is the sweet smell of various types can be chosen to be endless. Foreigners often say that. This made them taste it and try a new Thai restaurant that opened up because they know there is something exotic, try not to repeat. Add some Thai restaurants to try and change your own menu from time to time. To allow customers to try new items. It also found that customers who like Thai food is often the customer is rather like trying something new and exotic flavors of Thai cuisine to savor.
3. Thai food is not greasy, not that fat foreigner. Thai food is low. Even eating until full and not feel uncomfortable. Or excess. Because the majority of Thai mixed vegetables with it. With various side dishes. It is known that Thai food is healthy in some major cities such as Sydney in Australia, complementing the main dish on the menu of every Thai restaurant. In some places there is even the curry with fresh vegetables of many kinds. In response to customer-focused health. This feature of Thai food is perfectly compatible with the trend of food consumption on current health.
4 Impressive services. This is not related to food. It is a significant addition to the terms of Kitti softness and good manners of the Thai people. To make an impression in the service of the Thai restaurants and Thai food in all countries, although it has developed and is recognized by consumers around the world. Management facilities. Restaurant is another dimension of creating a good image and promoting Thai to win popularity. Thai restaurants are successful in meeting the needs of consumers. A foreign representative to the beauty of Thai culture. The aesthetic presentation of Thai food.
View over 5,000 menus at http://www.menu-for-you.com
Whatever the reason, the Thai nation. The reason is I like it.
In the Seminar. "Thai Kitchen World" of the Faculty of Humanities and Social Sciences, University of East. Given the popularity of Thai food in foreign countries that Thailand has been a rising popularity grew. Not only in the U.S. only. But also in Europe, Australia, Japan, Middle East, China and India.
What makes Thai food is popular the world community. For information has been compiled from foreign clients in major cities in the United States, Australia and Europe found that the unique and delicious Thai food is recognized as follows.
1. Unique taste with a mellow, sweet, sour, spicy flavor is the third perfect season by not focusing on any one flavor. The mouth on it. Pull out the tongue can taste it fully. It is difficult to describe. I have to impress everyone, even when consumers have a taste for the first time. It makes sense to eat more. The aesthetic experience of actually eating. While some people say that the smell of herbs and spices of Thai food is very unique in that not too pungent. It has a mild aroma. Inserted in each molecule. And leaves a mild onion flavor in the mouth even when I swallowed it.
2. Diversity. Although Thai cuisine is popular around the 10th as the favorite. But the truth is. Thai food is the sweet smell of various types can be chosen to be endless. Foreigners often say that. This made them taste it and try a new Thai restaurant that opened up because they know there is something exotic, try not to repeat. Add some Thai restaurants to try and change your own menu from time to time. To allow customers to try new items. It also found that customers who like Thai food is often the customer is rather like trying something new and exotic flavors of Thai cuisine to savor.
3. Thai food is not greasy, not that fat foreigner. Thai food is low. Even eating until full and not feel uncomfortable. Or excess. Because the majority of Thai mixed vegetables with it. With various side dishes. It is known that Thai food is healthy in some major cities such as Sydney in Australia, complementing the main dish on the menu of every Thai restaurant. In some places there is even the curry with fresh vegetables of many kinds. In response to customer-focused health. This feature of Thai food is perfectly compatible with the trend of food consumption on current health.
4 Impressive services. This is not related to food. It is a significant addition to the terms of Kitti softness and good manners of the Thai people. To make an impression in the service of the Thai restaurants and Thai food in all countries, although it has developed and is recognized by consumers around the world. Management facilities. Restaurant is another dimension of creating a good image and promoting Thai to win popularity. Thai restaurants are successful in meeting the needs of consumers. A foreign representative to the beauty of Thai culture. The aesthetic presentation of Thai food.
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How to Stir a delicious meal
funny menu for you
Fried food is Stir in a pan with hot oil.
And short duration. There will be some food. Flip back and forth quickly.
Stir morning glory.
The heat supplied. Stir morning glory that will be stuck with water.
The morning glory is ripe and green.
Stir cabbage, kale.
Put the vegetables in the pan should be closed.
Or on the carpet Stir a little water.
If you do not have to put oyster sauce soya sauce or fish sauce.
The oyster is salty.
Stir vegetables.
Fuel consumption is quite large.
Add flour Stir with oyster sauce is salty. Do not put the sauce.
Stir vegetables are green.
The green vegetables are crisp flavor and the heat.
Spicy stir-fry.
Use a curry. Fresh or dried chili peppers.
The spice or no spice.
Spicy, salty, spicy taste.
stir-fry Prikking.
Spicy stir-fry curry with a single type.
Add tamarind juice, sugar, vegetables, beans, morning glory Winged Bean.
Sweet and sour stir-fry.
Shrimp, oysters, crab meat, fish, vegetables of all kinds.
Onion, cucumber, sour, salty, sweet.
View over 5,000 menus at http://www.menu-for-you.com
Fried food is Stir in a pan with hot oil.
And short duration. There will be some food. Flip back and forth quickly.
Stir morning glory.
The heat supplied. Stir morning glory that will be stuck with water.
The morning glory is ripe and green.
Stir cabbage, kale.
Put the vegetables in the pan should be closed.
Or on the carpet Stir a little water.
If you do not have to put oyster sauce soya sauce or fish sauce.
The oyster is salty.
Stir vegetables.
Fuel consumption is quite large.
Add flour Stir with oyster sauce is salty. Do not put the sauce.
Stir vegetables are green.
The green vegetables are crisp flavor and the heat.
Spicy stir-fry.
Use a curry. Fresh or dried chili peppers.
The spice or no spice.
Spicy, salty, spicy taste.
stir-fry Prikking.
Spicy stir-fry curry with a single type.
Add tamarind juice, sugar, vegetables, beans, morning glory Winged Bean.
Sweet and sour stir-fry.
Shrimp, oysters, crab meat, fish, vegetables of all kinds.
Onion, cucumber, sour, salty, sweet.
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bitter gourd stuffed with minced pork soup
funny menu for you
* 2 bitter gourd.
* 300 grams with minced pork.
* 1 tablespoon minced garlic.
* Cut the Coriander root, 2 roots.
* In soy sauce 2 tablespoons white.
* 2 tsp oyster sauce.
* 2 teaspoons sugar.
* 3 The mushrooms (cut into pieces).
* Baby carrots, cut into pieces 1.
Salt (to reduce the bitterness of the bitter gourd).
* 3 cups broth (or water).
* Cayenne pepper 1/2 tsp.
* Coriander (for garnishing food).
How do step by step.
1. Gourd thoroughly washed and cut into pieces about 2 inches long, bitter melon scoop the inside out. Then paint over it with salt inside and outside the 10 to 15 minutes, then rinsed with water until clean.
2. In a medium bowl, add pork, garlic, coriander roots, in soy sauce (1 tablespoon), left New York oysters (1 tsp) and sugar (1 tsp) massage by hand until all ingredients. evenly and completely. Then put in the stuffed bitter melon is prepared in one step.
3. The broth (or water) into the pot and put it on medium heat. Wait until it boils, put the stuffed bitter melon, mushroom, onion, carrot, in soy sauce (1 tablespoon) in oyster sauce (1 tsp) and sugar (1 tsp) after all the ingredients. Wait until the soup boils again, so dim the lights down. New boilers were left with very low heat for one hour (preferably steamed up the delicious taste of the soup).
4. On boilers at the plate holder. Garnish with coriander and a little pepper. Serve immediately with steamed rice.
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* 300 grams with minced pork.
* 1 tablespoon minced garlic.
* Cut the Coriander root, 2 roots.
* In soy sauce 2 tablespoons white.
* 2 tsp oyster sauce.
* 2 teaspoons sugar.
* 3 The mushrooms (cut into pieces).
* Baby carrots, cut into pieces 1.
Salt (to reduce the bitterness of the bitter gourd).
* 3 cups broth (or water).
* Cayenne pepper 1/2 tsp.
* Coriander (for garnishing food).
How do step by step.
1. Gourd thoroughly washed and cut into pieces about 2 inches long, bitter melon scoop the inside out. Then paint over it with salt inside and outside the 10 to 15 minutes, then rinsed with water until clean.
2. In a medium bowl, add pork, garlic, coriander roots, in soy sauce (1 tablespoon), left New York oysters (1 tsp) and sugar (1 tsp) massage by hand until all ingredients. evenly and completely. Then put in the stuffed bitter melon is prepared in one step.
3. The broth (or water) into the pot and put it on medium heat. Wait until it boils, put the stuffed bitter melon, mushroom, onion, carrot, in soy sauce (1 tablespoon) in oyster sauce (1 tsp) and sugar (1 tsp) after all the ingredients. Wait until the soup boils again, so dim the lights down. New boilers were left with very low heat for one hour (preferably steamed up the delicious taste of the soup).
4. On boilers at the plate holder. Garnish with coriander and a little pepper. Serve immediately with steamed rice.
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Thai spices Use food as medicine.
funny menu for you
Spices used in Thai cuisine, each dish is unique. The taste is spicy. Beautiful colors. And most importantly, the smell of spices. Not only cooking only. The spices have medicinal properties as well.
The spice is native to Southeast Asia. The other part came from abroad. As the source of a spice. It is expected that Thai spices into the emigration of Indians who took up residence in Thailand. For spices used in Thai cuisine can be divided into two categories: fresh and dry spices.
Spices and fresh vegetables with oil while still fresh and will gradually fade away with the dry evaporation. The aroma is reduced or eliminated, such as basil, parsley, basil, mint, basil, celery, shallots, ginger, galangal, kaffir lime leaves, lemon grass, etc.
Dry. The essential oil was dried And the aroma when heated. The urge to spit out the smell. Therefore, before using it in the roast before cooking, including cinnamon, nutmeg, cloves, star anise, cardamom, black pepper, cumin, etc. Dipli.
10 dry spices in Thailand
Some of the spices in a pharmaceutical composition, so we have a meal prepared from a variety of spices, it is a wonderful treatment we received from eating them. Then we come to know each other spices too.
1. Clove is the dried flower buds. Dark brown in color and spicy fragrance. Old people in the past, chewing betel nut, clove, together with the aromatic properties of the drug to the digestive carminative to relieve flatulence as dental anesthetics, analgesics, and flowers, cloves also contain calcium and phosphorus. To help maintain bones and teeth. Methods of cooking. Remove the lamb mixture before roasting. The fragrant and spicy. If you have ground beef in chili, curry, Massaman curry before the Bue Mumbai, etc., or to use any of the flowers in a braise.
2. Cardamom has been used widely in both the kitchen and medicine. Cardamom is a small sphere tree bark, white solid. In a lot of brown granules. The pungent aroma. A little spicy. The sweet and bitter taste properties of the drug used as a tonic element. Pituitary to expel the stomach to relieve tight and heartburn indigestion diarrhea using a combination of drugs taken to relieve stomach awaiting trial. Methods of cooking. It must be roasted before it is forced to shell the grain in the mill but thoroughly. The fishy odor. And aromatic curries. Used as a spice in curry Massaman Curry Curry Curry Curry and so on to the flavor and color of many foods such as bread, fermented foods and meat products.
3. Bay leaf, then the dried leaves which are then used as a spice. The leaves of the bay. But God leaves his family. The pungent aroma. Hot and nourishing blood tonic properties of drugs expel the flatulence element method is used in cooking. Time to rip it out and insert the stem into pieces. A. The smell the smell of meat. Or used as floating Curry Massaman curry.
4. Pepper and dried fruit and black pepper crust, called the shell of the grain, but the pepper, white pepper, or peel. The aroma is quite pungent, spicy flavor and medicinal properties, sweaty expel flatulence cure toothache, constipation and appetite. Methods of cooking. A whole or to the ground. The flavor of food. The fishy odor. The preservation of meat. As a component of curry and Panang curry Massaman curry, etc. It is also used white pepper in the soup.
5. Dried fruit, dried ripe fruit is red or auburn. A pungent and spicy aroma. Most of the hot chili pepper is the seed and filling. Also customize the colors in a beautiful way with the properties of elements and pituitary carminative, digestive tonic. The appetite. Methods of cooking. Curry Panang curry paste used to make sour and spicy ฉoeฉie because the color and not very
6. Nutmeg.
Nutmeg is the fruit of the nutmeg. Which is used as a spice. Most of the seeds. The seeds have a hard shell to crack the shell. Use only in a black bean aroma and pungent taste astringent.
Mace, the mace is called. In fact, not flowers. However, as the skin covering the sandalwood. Known. Seed coat (cord) fiber flat panel color display is a very pungent aroma. Taste is sour and astringent.
Properties of periodic maintenance of the driving wind and digestive flatulence. And put an ingredient in herbal medicine. Resolve the wind profile. Methods of cooking. To be roasted and then ground it into meal. Use deodorant smell and aroma of curries such as Kaeng Massaman curry Bue Mumbai Curry piercing the loop as well as in food precautions mace a compound Christina Park (Myristicin) if it is a trance dream I eat more than 5 grams of sandalwood to nausea, vomiting, dry mouth, dizziness, irregular heartbeat and can lead to death.
7. Eight cloves, anise, or sandalwood. The spices from China. The result is the dried fruit is the star of eight points. Reddish brown. The sweet spicy scent and medicinal properties expel the elements for periodic maintenance, pituitary dyspepsia, use in cooking. Before the fire, or boiled in oil before. The food makes a hawk or an appetizing aroma. Or a fine powder as an ingredient in cooking Spices. In the northern part of Labrador.
8. Coriander seeds and dried fruit. The small spheres. White, pale blue or brown and fragrant aroma, it is more or less depending on the seed. Coriander to taste the flavor of licorice-like properties of the soft top of the appetite. Relieve abdominal pain. Indigestion carminative and diuretic. Methods of cooking. Prior to cooking the beans first. Now, roasted and then pounded thoroughly hot. Panang curry is the curry Massaman curry with caraway seeds used. 9. Cumin and dried fruit or Etiinkaw. The result is a flat oval. Yellowish brown. Very fragrant. Spicy and bitter. Cumin seeds a little. Onion seed is a major benefit of the drug to drive a leucorrhea expel flatulence. And as an ingredient in herbal medicine. Methods of cooking. I used to have to break before you kiss. The marinated meat smell fishy. Top with coriander seeds. Slowly roasted to give flavor to the mix in the spices like curry powder Curry Curry or flavoring foods, breads, cakes.
10. Cinnamon are used. The bark of the cinnamon. Bay Soft, sweet, bitter, astringent and aromatic properties of the drug sweating, fatigue, a private firm uses a combination of a wind snuff. Cinnamon oil kills fungus and bacteria country effects. Methods of cooking. I used to be roasted or burned before. They are fragrant. The fishy smell of the meat. Put the mixture in the whole or ground spices such as curry, Massaman Beef Stew with Spices etc.
View over 5,000 menus at http://www.menu-for-you.com
Spices used in Thai cuisine, each dish is unique. The taste is spicy. Beautiful colors. And most importantly, the smell of spices. Not only cooking only. The spices have medicinal properties as well.
The spice is native to Southeast Asia. The other part came from abroad. As the source of a spice. It is expected that Thai spices into the emigration of Indians who took up residence in Thailand. For spices used in Thai cuisine can be divided into two categories: fresh and dry spices.
Spices and fresh vegetables with oil while still fresh and will gradually fade away with the dry evaporation. The aroma is reduced or eliminated, such as basil, parsley, basil, mint, basil, celery, shallots, ginger, galangal, kaffir lime leaves, lemon grass, etc.
Dry. The essential oil was dried And the aroma when heated. The urge to spit out the smell. Therefore, before using it in the roast before cooking, including cinnamon, nutmeg, cloves, star anise, cardamom, black pepper, cumin, etc. Dipli.
10 dry spices in Thailand
Some of the spices in a pharmaceutical composition, so we have a meal prepared from a variety of spices, it is a wonderful treatment we received from eating them. Then we come to know each other spices too.
1. Clove is the dried flower buds. Dark brown in color and spicy fragrance. Old people in the past, chewing betel nut, clove, together with the aromatic properties of the drug to the digestive carminative to relieve flatulence as dental anesthetics, analgesics, and flowers, cloves also contain calcium and phosphorus. To help maintain bones and teeth. Methods of cooking. Remove the lamb mixture before roasting. The fragrant and spicy. If you have ground beef in chili, curry, Massaman curry before the Bue Mumbai, etc., or to use any of the flowers in a braise.
2. Cardamom has been used widely in both the kitchen and medicine. Cardamom is a small sphere tree bark, white solid. In a lot of brown granules. The pungent aroma. A little spicy. The sweet and bitter taste properties of the drug used as a tonic element. Pituitary to expel the stomach to relieve tight and heartburn indigestion diarrhea using a combination of drugs taken to relieve stomach awaiting trial. Methods of cooking. It must be roasted before it is forced to shell the grain in the mill but thoroughly. The fishy odor. And aromatic curries. Used as a spice in curry Massaman Curry Curry Curry Curry and so on to the flavor and color of many foods such as bread, fermented foods and meat products.
3. Bay leaf, then the dried leaves which are then used as a spice. The leaves of the bay. But God leaves his family. The pungent aroma. Hot and nourishing blood tonic properties of drugs expel the flatulence element method is used in cooking. Time to rip it out and insert the stem into pieces. A. The smell the smell of meat. Or used as floating Curry Massaman curry.
4. Pepper and dried fruit and black pepper crust, called the shell of the grain, but the pepper, white pepper, or peel. The aroma is quite pungent, spicy flavor and medicinal properties, sweaty expel flatulence cure toothache, constipation and appetite. Methods of cooking. A whole or to the ground. The flavor of food. The fishy odor. The preservation of meat. As a component of curry and Panang curry Massaman curry, etc. It is also used white pepper in the soup.
5. Dried fruit, dried ripe fruit is red or auburn. A pungent and spicy aroma. Most of the hot chili pepper is the seed and filling. Also customize the colors in a beautiful way with the properties of elements and pituitary carminative, digestive tonic. The appetite. Methods of cooking. Curry Panang curry paste used to make sour and spicy ฉoeฉie because the color and not very
6. Nutmeg.
Nutmeg is the fruit of the nutmeg. Which is used as a spice. Most of the seeds. The seeds have a hard shell to crack the shell. Use only in a black bean aroma and pungent taste astringent.
Mace, the mace is called. In fact, not flowers. However, as the skin covering the sandalwood. Known. Seed coat (cord) fiber flat panel color display is a very pungent aroma. Taste is sour and astringent.
Properties of periodic maintenance of the driving wind and digestive flatulence. And put an ingredient in herbal medicine. Resolve the wind profile. Methods of cooking. To be roasted and then ground it into meal. Use deodorant smell and aroma of curries such as Kaeng Massaman curry Bue Mumbai Curry piercing the loop as well as in food precautions mace a compound Christina Park (Myristicin) if it is a trance dream I eat more than 5 grams of sandalwood to nausea, vomiting, dry mouth, dizziness, irregular heartbeat and can lead to death.
7. Eight cloves, anise, or sandalwood. The spices from China. The result is the dried fruit is the star of eight points. Reddish brown. The sweet spicy scent and medicinal properties expel the elements for periodic maintenance, pituitary dyspepsia, use in cooking. Before the fire, or boiled in oil before. The food makes a hawk or an appetizing aroma. Or a fine powder as an ingredient in cooking Spices. In the northern part of Labrador.
8. Coriander seeds and dried fruit. The small spheres. White, pale blue or brown and fragrant aroma, it is more or less depending on the seed. Coriander to taste the flavor of licorice-like properties of the soft top of the appetite. Relieve abdominal pain. Indigestion carminative and diuretic. Methods of cooking. Prior to cooking the beans first. Now, roasted and then pounded thoroughly hot. Panang curry is the curry Massaman curry with caraway seeds used. 9. Cumin and dried fruit or Etiinkaw. The result is a flat oval. Yellowish brown. Very fragrant. Spicy and bitter. Cumin seeds a little. Onion seed is a major benefit of the drug to drive a leucorrhea expel flatulence. And as an ingredient in herbal medicine. Methods of cooking. I used to have to break before you kiss. The marinated meat smell fishy. Top with coriander seeds. Slowly roasted to give flavor to the mix in the spices like curry powder Curry Curry or flavoring foods, breads, cakes.
10. Cinnamon are used. The bark of the cinnamon. Bay Soft, sweet, bitter, astringent and aromatic properties of the drug sweating, fatigue, a private firm uses a combination of a wind snuff. Cinnamon oil kills fungus and bacteria country effects. Methods of cooking. I used to be roasted or burned before. They are fragrant. The fishy smell of the meat. Put the mixture in the whole or ground spices such as curry, Massaman Beef Stew with Spices etc.
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how to cook chicken green curry
funny menu for you
Green curry is one of the most popular foods. This is a spicy curry flavor slightly. It is made with spicy chili, but this does not ruin the taste. And aroma. Other herbal ingredients are cooked in Green curry is that it is appropriate. ingredients
500 grams chicken, 200 grams of Green curry pastes, coconut milk, 1,000 grams, 250 grams of cream, 400 g
eggplant, green pepper, red, 30 g, 40 g basil leaves, kaffir lime leaves 2 grams, 30 grams sugar, fish sauce, 80 g.
Green curry pastes ingredients
Chili 30 g cayenne pepper 10 grams, lemon grass, 15 g, Pin 7 g, surface lime 8 grams of garlic, 60 g, coriander seeds 5 grams, onions 40 grams, cumin, 2 g, pepper, 3 g, roots, leaves 5 grams, a. 20 g basil, shrimp paste 10 grams, salt 5 grams, 150 grams of oil.
how to cook chicken green curry
Pound all the ingredients for the pastes chicken with stir-fried with pastes oil and set aside the cream to the onions. Fry the chicken until cooked, add coconut milk (1000 g) or until the eggplant, season with sugar, fish sauce over the eggplant is cooked, add cream to the cayenne pepper cooking meat. Tail with coconut milk until done and set aside. Green curry with coconut milk and cook over medium heat until it is seasoned with fish sauce, I was happy to take the meat to a boil and stir until boiling, add the other vegetables and skim milk.
Featured the nutritional value of chicken Green curry.
The protein in reasonable quantities of high fiber foods and ingredients in curry stew.
Trick
The red meat, fish, and chicken with Green curry was good. Eggplant and tomato can be used instead. Bamboo has a taste like basil and galangal adds flavor. It is optional. A key ingredient in pastes successfully. Coconut milk can be used instead.
The value of Thai herbs.
Stew: an analgesic, diuretic treatment of bronchial bleeding. And rheumatoid arthritis.
Kaffir lime leaves, prevent and cure cancer.
Basil: I heartburn, bloating, distension and appetite.
Cayenne pepper, green, red, and appetite as a laxative to help expel the pituitary cold.
Onions: Helps relieve cold symptoms of suffocation.
Garlic: reduces blood cholesterol levels, cancer, inflammatory diseases of skin fungus.
Pins: a carminative to relieve colic, flatulence tight pituitary.
Lemon grass: the distension, colic, flatulence.
Coriander root: help to excrete toxins from the body. The stomach.
Pepper: digestive aid. I feel comfortable to expel sweat to reduce body heat.
Cumin, carminative, digestive aid.
View over 5,000 menus at http://www.menu-for-you.com
Green curry is one of the most popular foods. This is a spicy curry flavor slightly. It is made with spicy chili, but this does not ruin the taste. And aroma. Other herbal ingredients are cooked in Green curry is that it is appropriate. ingredients
500 grams chicken, 200 grams of Green curry pastes, coconut milk, 1,000 grams, 250 grams of cream, 400 g
eggplant, green pepper, red, 30 g, 40 g basil leaves, kaffir lime leaves 2 grams, 30 grams sugar, fish sauce, 80 g.
Green curry pastes ingredients
Chili 30 g cayenne pepper 10 grams, lemon grass, 15 g, Pin 7 g, surface lime 8 grams of garlic, 60 g, coriander seeds 5 grams, onions 40 grams, cumin, 2 g, pepper, 3 g, roots, leaves 5 grams, a. 20 g basil, shrimp paste 10 grams, salt 5 grams, 150 grams of oil.
how to cook chicken green curry
Pound all the ingredients for the pastes chicken with stir-fried with pastes oil and set aside the cream to the onions. Fry the chicken until cooked, add coconut milk (1000 g) or until the eggplant, season with sugar, fish sauce over the eggplant is cooked, add cream to the cayenne pepper cooking meat. Tail with coconut milk until done and set aside. Green curry with coconut milk and cook over medium heat until it is seasoned with fish sauce, I was happy to take the meat to a boil and stir until boiling, add the other vegetables and skim milk.
Featured the nutritional value of chicken Green curry.
The protein in reasonable quantities of high fiber foods and ingredients in curry stew.
Trick
The red meat, fish, and chicken with Green curry was good. Eggplant and tomato can be used instead. Bamboo has a taste like basil and galangal adds flavor. It is optional. A key ingredient in pastes successfully. Coconut milk can be used instead.
The value of Thai herbs.
Stew: an analgesic, diuretic treatment of bronchial bleeding. And rheumatoid arthritis.
Kaffir lime leaves, prevent and cure cancer.
Basil: I heartburn, bloating, distension and appetite.
Cayenne pepper, green, red, and appetite as a laxative to help expel the pituitary cold.
Onions: Helps relieve cold symptoms of suffocation.
Garlic: reduces blood cholesterol levels, cancer, inflammatory diseases of skin fungus.
Pins: a carminative to relieve colic, flatulence tight pituitary.
Lemon grass: the distension, colic, flatulence.
Coriander root: help to excrete toxins from the body. The stomach.
Pepper: digestive aid. I feel comfortable to expel sweat to reduce body heat.
Cumin, carminative, digestive aid.
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How to cook Massaman curry
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Massaman curry is a curry that was influenced by the type of food Malaya. Muslims call this type of soup that was always in a Thai Massaman curry, sweet relish recipe in the traditional Muslim salty savor it .
Massaman curry in southern Muslims. Of cooked beef is comprised of central Thailand. Massaman curry is made. Mix coriander powder, cumin, cayenne pepper is ground into a powder, cayenne pepper and Indian spices. Then bring the oil and stir fry the onions. The Massaman curry in Malaya - Java is the cinnamon, clove oil and shallots and stir until fragrant. Then add coriander powder, cumin, chili powder, cayenne pepper, India, and stir to combine. In addition, turmeric powder, roasted coconut and bamboo shoots, Chinese lily.
Website CNNGO ranked 50 most delicious food in the world by voting to support Bush was elected to the Massaman curry delicious food in the world.
Ingredient
* 400 grams of chicken (cut into pieces)
* Coconut milk 1/2 cup
* 2 tablespoons sugar
*Salt 1/2 tbsp
* Onion, 2 tomatoes (cut into small pieces)
* 1 cup sweet potatoes (peeled and cut into large pieces)
* Massaman curry paste 1 tbsp
* 1 tablespoon tamarind juice
* 1 cinnamon stick
* Cashew nuts 1/4 cup
* 1 teaspoon ground cardamom
* 2 a bay leaf
(Other than beef. The meat is more like chicken, lamb, etc.)
Garnish massaman chilli pastes
11 Dried seed beads carved
20 head of red onions
Soi 20 heads of garlic
2 tablespoons minced lemongrass
Galangal, sliced 1 tsp
9 Chopped coriander root
Salt 1 tsp.
1 tablespoon shrimp paste
15 pepper seeds
nutmeg the 1/2 teaspoon
nutmeg flowers1/2 teaspoon
Grains, seeds, coriander seeds 2
5 cloves flowers
Cinnamon 1 inch long
How to cook Massaman curry
1. Cut roughly chopped dried pitted. The soft water, squeeze dry, add salt, pepper, onion, garlic, galangal, lemon grass, pounded until homogeneous.
2. Add shrimp paste and remaining spices. I pounded down the well. Plate and set aside.
how to cook massaman curry
1. Wash chicken thoroughly. Cut into rectangular pieces, about 1-1 1/2 in the juice, coconut cream 3 cups skim milk 4 cups.
2. Potatoes with pineapple. Peeled and cleaned. Cut into pieces small enough for beauty.
3. Roasted pepper, the cumin, coriander, cardamom seeds, Monday Monday, flowers, cloves and cinnamon to yellow. Pound for pound, then scoop up the chili, onion, garlic, lemon grass, galangal, coriander root, salt and dry them thoroughly. Then I pounded with spices into a well prepared.
4. Simmer chicken with coconut milk, skim the soft rot. Add the cream to the pan and boil it. Then remove the onion pastes and stir into the sauce, then dip the chicken in the pot to boil the chicken. Boil the sugar, tamarind juice, peanut taste to fit me boil until moderately thick water.
5. With potato, pineapple, cardamom, bay leaf and a few minutes to heat up.
Massaman curry is a trick to cooking the meat is not cooked too much. The soft texture when cooked, not hard to leave it on the pan. Or lift the container to allow the heat to break down after the gas has penetrated deep into the meat itself.
The Massaman curry is really tasty. The device ever. I have to leave it 3-4 hours or overnight. Then gradually heated to serve with steamed rice. Who would want me to eat with the application of spaghetti noodles, bread or anything like it, but if we keep in the fridge, freezer space left free for the hot water to fill it. If the store several days could go a little further down the food tastes like, but the experience is comprised of the remains.
Straightforward and simple to prepare materials. I want to taste the many flavors of its own. A short period of time. A moment like this. Your readers need to try to do my own work to show the Massaman curry. The people that I've done with the cooperation will be (i) General Thai food value is not surprised at all if it becomes a meal in the world.
credit picture from http://www.panyathai.or.th
View over 5,000 menus at http://www.menu-for-you.com
Massaman curry is a curry that was influenced by the type of food Malaya. Muslims call this type of soup that was always in a Thai Massaman curry, sweet relish recipe in the traditional Muslim salty savor it .
Massaman curry in southern Muslims. Of cooked beef is comprised of central Thailand. Massaman curry is made. Mix coriander powder, cumin, cayenne pepper is ground into a powder, cayenne pepper and Indian spices. Then bring the oil and stir fry the onions. The Massaman curry in Malaya - Java is the cinnamon, clove oil and shallots and stir until fragrant. Then add coriander powder, cumin, chili powder, cayenne pepper, India, and stir to combine. In addition, turmeric powder, roasted coconut and bamboo shoots, Chinese lily.
Website CNNGO ranked 50 most delicious food in the world by voting to support Bush was elected to the Massaman curry delicious food in the world.
Ingredient
* 400 grams of chicken (cut into pieces)
* Coconut milk 1/2 cup
* 2 tablespoons sugar
*Salt 1/2 tbsp
* Onion, 2 tomatoes (cut into small pieces)
* 1 cup sweet potatoes (peeled and cut into large pieces)
* Massaman curry paste 1 tbsp
* 1 tablespoon tamarind juice
* 1 cinnamon stick
* Cashew nuts 1/4 cup
* 1 teaspoon ground cardamom
* 2 a bay leaf
(Other than beef. The meat is more like chicken, lamb, etc.)
Garnish massaman chilli pastes
11 Dried seed beads carved
20 head of red onions
Soi 20 heads of garlic
2 tablespoons minced lemongrass
Galangal, sliced 1 tsp
9 Chopped coriander root
Salt 1 tsp.
1 tablespoon shrimp paste
15 pepper seeds
nutmeg the 1/2 teaspoon
nutmeg flowers1/2 teaspoon
Grains, seeds, coriander seeds 2
5 cloves flowers
Cinnamon 1 inch long
How to cook Massaman curry
1. Cut roughly chopped dried pitted. The soft water, squeeze dry, add salt, pepper, onion, garlic, galangal, lemon grass, pounded until homogeneous.
2. Add shrimp paste and remaining spices. I pounded down the well. Plate and set aside.
how to cook massaman curry
1. Wash chicken thoroughly. Cut into rectangular pieces, about 1-1 1/2 in the juice, coconut cream 3 cups skim milk 4 cups.
2. Potatoes with pineapple. Peeled and cleaned. Cut into pieces small enough for beauty.
3. Roasted pepper, the cumin, coriander, cardamom seeds, Monday Monday, flowers, cloves and cinnamon to yellow. Pound for pound, then scoop up the chili, onion, garlic, lemon grass, galangal, coriander root, salt and dry them thoroughly. Then I pounded with spices into a well prepared.
4. Simmer chicken with coconut milk, skim the soft rot. Add the cream to the pan and boil it. Then remove the onion pastes and stir into the sauce, then dip the chicken in the pot to boil the chicken. Boil the sugar, tamarind juice, peanut taste to fit me boil until moderately thick water.
5. With potato, pineapple, cardamom, bay leaf and a few minutes to heat up.
Massaman curry is a trick to cooking the meat is not cooked too much. The soft texture when cooked, not hard to leave it on the pan. Or lift the container to allow the heat to break down after the gas has penetrated deep into the meat itself.
The Massaman curry is really tasty. The device ever. I have to leave it 3-4 hours or overnight. Then gradually heated to serve with steamed rice. Who would want me to eat with the application of spaghetti noodles, bread or anything like it, but if we keep in the fridge, freezer space left free for the hot water to fill it. If the store several days could go a little further down the food tastes like, but the experience is comprised of the remains.
Straightforward and simple to prepare materials. I want to taste the many flavors of its own. A short period of time. A moment like this. Your readers need to try to do my own work to show the Massaman curry. The people that I've done with the cooperation will be (i) General Thai food value is not surprised at all if it becomes a meal in the world.
credit picture from http://www.panyathai.or.th
View over 5,000 menus at http://www.menu-for-you.com
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