Ingredients :
800 grams of rabbit shoulder
500 ml white wine
250 ml vinegar
250 grams endive
200 grams of onion
150 grams of carrots
100 grams of tomato
80 grams of garlic cloves
10 grams black pepper
10 grams ginger
5 grams of oregano
3 grams of cumin
1 bay leaf
Olive oil
Elaboration :
For the pickled shoulders are marked rabbit in a pan with a drizzle of olive oil and some ginger . Once marked are passed to a casserole.
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Posted by admin | Recipes | Posted on June 5th, 2010
The imminent arrival of spring reminds us that it is time to care a bit. Queen of the starters, the salad is a dish that dominates in any kitchen. Some are simple, sophisticated, exquisite aroma … for all tastes.
Here are some suggestions!
In France the best chefs prepare the Nicoise salad, rich in protein and vegetables, a favorite of gourmet palates. Moreover, its preparation is easy, but finding the ingredients required can take a little longer. It may take as a starter or main course. This salad can become a high delicatessen kitchen if you follow these steps.
Nicoise SALAD
Serves 4
10 mini red potatoes, 8 quail eggs, 100 gr. 100 gr. shelled beans if you prefer fresh or frozen (if you do not like you can substitute for 6 artichokes halved) 100 gr. green beans (ignoring the ends), 3 green onions cut in two (lengthwise) 2 red onions, halved 1 small cucumber, 2 red or yellow peppers (peeled) 4 small buds of lettuce, 1 box cherry tomatoes (about 20), 1 can of anchovies (you can also use tuna), 20 pitted black olives, capers 20 large, fresh basil leaves, virgin olive oil dressing.
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Ingredients :
2 pork tenderloins
40 grams of butter
4 anchovy fillets in olive oil
For the mayonnaise :
150 ml olive oil
1 egg
1 tablespoon mustard
2 cucumbers
Pepper
Salt
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Posted by admin | Recipes | Posted on April 28th, 2010
Ingredients:
- 350 grams of smoked salmon in thin slices
- 1 tub of mascarpone cheese
- 250 grams of cheese or goat Burgos very soft
- 1 lemon
- Salt and pepper
- An elongated tub and aluminum foil oven
Elaboration:
In a tub of baked aluminum foil will elongate in two layers to cover the content that will. They hold 200 grams of smoked salmon and cut into strips and placed in a container. Accompanying mascarpone cheese and fresh cheese and the juice of half lemon, spice and everything happens very slowly blender until a smooth paste without lumps and salmon.
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If you want to enjoy a delicious dessert do not miss the classic recipe for Tiramisu Italian. This is a dessert made with cheese, mascarpone , and chocolate . No waste! It will be a real sweet tooth for the house.
Ingredients:
- 3 eggs, separated
- impalpable 50g caster sugar
- 250-300 grams of cheese mascarpone
- 150 ml-175ml strong black coffee
- 4 tablespoons (approx 57 ml) dark rum or Marsala (optional)
- about 20 savoiardi
- cocoa powder
Step by step:
Place the yolks in a bowl with sugar. Beat with an electric mixer until creamy. Beat the mascarpone in another bowl, gradually adding sees beaten egg yolks.
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Posted by admin | Recipes | Posted on April 24th, 2010
Ingredients:
- 50g soft butter
- 4 thick slices white bread
- 75 grams of grated Gruyere cheese
- 4 slices smoked ham
- 5 tablespoons of cream or milk
- 1 egg yolk
- 1 teaspoon grated Parmesan quality
- A pinch of salt and ground black pepper
- One tablespoon all-purpose flour
Elaboration:
Spread the four halves of bread with half the butter and put on a table with greased side down. Melt the remaining butter in a skillet over medium heat and add the flour, salt and pepper. Stir until well blended, then slowly add the milk until the mixture becomes smooth and thick enough to spread.
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Posted by admin | Recipes | Posted on April 10th, 2010
Ingredients:
- 800 grams of goat cut into large pieces
- 100 grams of cauliflower
- 100 g of Artichokes
- 100 grams of baby carrots
- 8 cloves garlic
- 2 lemons
- 1 bay leaf
- Chopped parsley
- 1 cup water
- Olive oil
- Salt and pepper
Elaboration:
Wash the cauliflower and separate into florets. Peel the carrots and clean the artichokes removing tough leaves. Cook the vegetables separately in water and salt for 10 minutes. Drain well and set aside.
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Posted by admin | Recipes | Posted on March 2nd, 2010
Ingredients:
- 2 bunches asparagus
- 1 onion
- 1 potato
- 750 ml hot vegetable stock
- 1 tablespoon butter
- Virgin olive oil
- Salt and pepper
Elaboration:
Wash asparagus and remove tough stem areas. Chop and reserve some tips for the final decoration. Peel the onion and cut into a fine julienne. Also Peel potatoes and cut into wedges.
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