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Original and tasty dishes at the festive table

Fresh beans and asparagus stew with fresh fiber

4 servings of the dish

What you need:

  • 500 grams of green asparagus
  • 500 grams fresh green beans
  • 2 iced onions
  • 50 ml of dry white wine
  • 200 g butter
  • 10 ml Truffle juice
  • 20 grams trawls
  • Salt, black pepper

What to do:

Clean the white asparagus, harden the end beans and the asparagus boil them separately, bring to a boil, cook for 2 minutes, fold in a slipper, beat the ice water. Chop very lightly, put in a saucepan, pour the white wine, bring to a boil, cook for 2 minutes, slowly, cool in small pieces of oil. Pour troll juice, add beans and asparagus, salt and pepper, to heat. Quickly fry in the fried pieces, the first beans sprinkled with the slices of the trimmings can be replaced with captive bean flax oil or creamy bean butter. Truffle juice is sold at major supermarkets.

Beef carpaccio with red wine jelly

4 servings of the dish

What you need:

  • 400 grams of beef tenderloin in one piece
  • 4-5 branches of oregano
  • Extra virgin olive oil
  • Salt, freshly ground black pepper

For Galacturo:

  • 8 sheets of puff test
  • 400 g of potato
  • 70 ml milk
  • 3 yolks
  • 300 grams butter

For jelly:

  • 200 ml dry red wine
  • 20 grams of sugar
  • 5 grams of gelatin
  • Salt, glass herches and black pepper

For submissions:

  • 300 ml dry red wine
  • Extra virgin olive oil
  • balsamic vinegar

What to do:

Cut tender with salt and pepper, pour with olive oil, breastfeed with fingertips, vacuum and refrigerate for 24 hours. For gelatin, insert gelatin in 1 table. l Combine cold water, red wine, sugar, salt and spices for 10 minutes, warm to dissolve sugar and gelatin. Pour into a rectangular tray and chill, 2 hours. Peel, boil, drain, dry, hot milk and half the oil for the Galactoburco potatoes. Add the foliage, salt to taste, cool. Squeeze 2 sheets of fruit, rub them with melted butter. Place the baked potatoes in the center, put them in an envelope, put them in the baking train, pour the rest of the butter in a preheated oven to 180 degrees Celsius, until golden brown, about 15 minutes. In the meantime, heat the frying pan and grill the tenderloin on all sides, with the meat “holding”, about 3 minutes. Red wine 70 ml Can grow from. Beat the olive oil with a little balsamic vinegar, cut the meat into thin slices, pour the sauce over the wine to keep the Glasborokko and the tinted wine jelly. Serve with a mixture of oil and vinegar

Anolotti Carbonara with Strozen Caviar

4 servings of the dish

What you need:

  • 200 g flour
  • 2 eggs
  • 8 bar
  • 2 tbsp gelatin
  • 50 grams of pecorino cheese
  • 2 tbsp, whipping
  • Salt, black pepper, zeppam

For the sauce:

  • 4 slices of bacon
  • 1 onion onion
  • 1 clove of garlic
  • 30 ml Dry white wine
  • 250 ml Chicken broth
  • 50 grams of butter
  • 5 chips of chips
  • A bit of Parmesan chips
  • Salt, black pepper
  • 20 grams of sturgeon caviar

What to do:

Combine the dough with the egg and salt flour, knead the dough, wrap it in a film, keep it in the fridge for 1 hour. Insert gelatin into 2 tables to fill. l Beat the beans with cold water 2 tbsp. l Pour hot water into the foam, mix the hot jatenas and the poles. Put grated pecorino, salt, pepper and zapfam. Scoop out the scraped grain with a whip, about 8 cm. Cut the circle around the circle. Put 1 tbsp in the center of each crocodile. Fill, top with another crock and process the edges with egg yolk. Cut bacon slices for sauce, cut into gels, garlic and chives. Empty the bacon in 1/3 butter, add the sugar and garlic, pour in the white wine, add the chicken flour and leave for 3-4 minutes. At least fire the resulting broth in a saucepan through a fine sieve and bring to a boil. Add the remaining butter and season with the chilled, salt and pepper. Boil the aloelotti in boiling salted water, put on baking plates for 3 minutes, pour the sauce, garnish with the sauce. Submit immediately.

Maritime painters in Normandy

4 servings of the dish

What you need:

  • 4 sea language filters (fish-salt)
  • 250 grams fresh spices in the shells
  • 100 grams raw raw sugar
  • 150 grams of champions
  • 200 ml of dry white wine
  • 150 ml of cream cream
  • 100 ml milk
  • 100 ml fish broth
  • 50 grams of butter
  • Half lemon juice
  • Salt, freshly ground black pepper

What to do:

The fish skins were added to 20 ml. White wine and 100 ml. In a minimum heat, mix the water for 10 minutes. Combine the glass in a clean pan, 80 ml. Add white wine, tighten the jerk and put on medium heat. As the glasses open, pull them out of the shells. Dispose of the fluid released by a sieve and hold it. For sauce in saucepan, cream, milk, remaining 100 ml. Combine the remaining liquid from the kitchen of the wine, fish broth and mixtures. Cook on low heat for 15 minutes with salt and pepper. Finely chop the mixture, fry in butter, fold 10 minutes in a sheet and add to the sauce with parsley and mussels. Cook for another 10 minutes on low heat and then add lemon juice. Serve marine lobster sauce with sauce.

Pastries baked with caramelized apples

4 servings of the dish

What you need:

  • 250 grams of pastry
  • 4 medium sized apples
  • 250 grams of small cane sugar
  • 160 grams of butter
  • 120 ml of Calvados
  • Tucson
  • 2 vanilla pods
  • Fresh cream or sour cream

What to do:

Roll pasta pastry, pinch it with fork. Using a cardboard stencil in a 12-15 cm square bar, make dough mugs. Put the dough on a baking sheet: 1 serving -1 for a bowl of flour. Peel and peel the apples from the core, slice the meat into thin slices. Put the apple on the dough, sprinkle with sugar, a piece of butter in the center forms the shape of a nuts. Bake in preheated oven to 190 ° C for about 18 minutes. Once the cakes are ready, place them on a large plate. Before the cleavados, place the bake on a cake and set it on fire. Serve the icing cake with fresh cream or sour cream before decorating it with trunks of leaves and vanilla pods to make them look like poles and apple leaves.

Cool envelopes with cruelty, apples and lettuce

4 servings of the dish

What you need:

  • 4 sheets of dough, brackets or filet
  • 4 solid sour apples (Beard Smith, Rennet)
  • 80 g of butter
  • 1 kimbert circle
  • 2 tbsp. Milk
  • Salt, freshly ground black pepper
  • 200 g of lettuce leaves to file

What to do:

Peel and peel the apples from the core, slice the meat into small pieces. In a frying pan, heat 30 grams butter. When the oil begins to boil, allow the apples to boil and cook on medium heat occasionally, for 10 minutes. Cut the salt and pepper apples in half and cut them into small cubes. Heat the pepper oil and brush the dough sheet with a brush. You can split a large sheet into two parts – then the envelopes will be less. Put apples and apple slices in the apples of each piece of dough, twist it, and then fold it so the envelopes are closed. In the remaining warm butter, fill the envelope in gold color, rotate for 2-3 minutes. A large plate salad on each side, with a taste for your taste, to spread the envelopes around.

 

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