Since my last recipe ended up on some sites and as quick recipes that you also appreciated the Tribe my recipes today I will give you a small menu sea mounts. However, no more talk we
to begin.
to begin.
CROUTONS WITH BOTARGO
Ingredients for 4: 1-150g
roe
2-virgin olive oil 3-
fresh basil if possible
4- white pepper
5-6 slices of toast.
PREPARATION Peel and cut the roe into thin slices, arrange the slices in a bowl, season with basil oil and pepper (finely chop the basil).
cook for 30 minutes, then arrange the slices on hot toast.
1, PLATE
RAVIOLI WITH SPINACH AND BACON
Serves 4
1-200g of flour
2-2uova
RAVIOLI WITH SPINACH AND BACON
Serves 4
1-200g of flour
2-2uova
3-50g fat
4-1 onion
5 carrot-
6-if you find rice starch
7-1 clove of garlic
8-olive oil
9-10-pepper
salt PREPARATION
Take the flour and mix the eggs, then roll out the pastry and cut into squares, in the meantime, mix the vegetables with the spinach chopped finely with a knife wrapped in bacon and garlic, this is done, packaged ravioli, then cook in boiling salted water, then garnish with a creamy carrot soup, obtained by cooking them with oil and onion, salt and pepper all over the thickened with the starch of rice, remove from heat and whip once, then trimmed the ravioli and a good appetite.
Take the flour and mix the eggs, then roll out the pastry and cut into squares, in the meantime, mix the vegetables with the spinach chopped finely with a knife wrapped in bacon and garlic, this is done, packaged ravioli, then cook in boiling salted water, then garnish with a creamy carrot soup, obtained by cooking them with oil and onion, salt and pepper all over the thickened with the starch of rice, remove from heat and whip once, then trimmed the ravioli and a good appetite.
Serves 4
1-octopus 1000g
2-1/2 glass of wine vinegar 3-4 tablespoons
olive oil 4-1
lemon (juice only)
5-chopped garlic and parsley
Preparation
Cook the octopus in water and vinegar add a little salt and let it go for an hour.
Let cool, drain and cut into strips, then season with olive oil, lemon juice and the chopped parsley and garlic prepared earlier.
Cook the octopus in water and vinegar add a little salt and let it go for an hour.
Let cool, drain and cut into strips, then season with olive oil, lemon juice and the chopped parsley and garlic prepared earlier.
VI COUNCIL HAS A WHITE WINE SPARKLING
for dessert a lemon sorbet and the ideal, or a cream with berries.
BY THE GREAT GIANO
for dessert a lemon sorbet and the ideal, or a cream with berries.
BY THE GREAT GIANO
0 comments:
Post a Comment