I know that the title not just guesses, but nothing to celebrate my fortieth birthday I made a pretty good dinner (guests of the evening my brothers-in-law and my buddy fishing with wife and infant) to finish a beautiful cake given to me by my wife
... .................................................. .................................................. .................................................. .................
Bavetta AL RAGU 'FISH.
INGREDIENTS:
1st: 100g Pompano
2nd: 1oog of hen
3: 100g of thrush
4: 150g mussels
5: 150g truffle
# 6: 2 heads of squid or squid
garlic salt and ground red pepper cream, a dozen cherry tomatoes .
PREPARATION:
take fish fillets Peel and wash them then let them into cubes, take the heads of squid or squid into small pieces and fry.
Boil the mussels and truffles, once cooked, remove the shells, in the meantime in a large skillet put olive oil and a quarter of an onion when the onion gets color, lower the flame and put the squid then add chopped tomatoes when they start in mid wilts put the rest of the fish, keep a bit of cooking water of the mussels, which add to the end of cooking.
Cook the pasta when cooked, drain and season, if you want you can add a bag or half cream, salt a pinch of pepper, a pinch of garlic powder, a pretty mixed and the dish is ready.
2 nd course: THE MALFATTI LECCIA.
ingredients:
1: breadcrumbs
2: chili
3: chives (available in jars, dried)
4: garlic powder
5: oregano
6: chopped mint
7: curry
olive oil and 2 eggs
PREPARATION:
sliced \u200b\u200ba piece of oak (not too thick slices do).
In a bowl, beat eggs, then take the bread crumbs and place in a bowl, add with the help of a coffee cuccchiaino spices listed above I recommend not overdo the garlic in a frying pan heat the 'and hot oil just put your slices to fry when spicchietto Serve garnish with a lemon of a lettuce leaf and two cherry tomatoes cut in half.
................................................. .................................................. .................................................. ................
PLATE 3 °.
PRAWNS PAN NCETTATI CO N CREAM PUMPKIN
INGREDIENTS: 4 people
1st: 400g prawns
2 °, 250g of bacon rolled
3: 600g Pumpkin
4: 1 / 2 onion
5: a handful of parsley and olive oil.
PREPARATION:
ganberoni the shell while trying to leave the head, finished cleaning them take the bacon and wrap the prawns leaving the head once they clean the pumpkin and make it into slices or cubes for easy cooking, operation, place the oil in a frying pan and sauté chopped onion fry just put the pumpkin when cooked, take a blender and blend the pumpkin so that you will get a nice cream, put the cream in a dish and then bake the prawns in a pan without adding oil to cook with because the fat of the bacon cooked just put them over the cream and sprinkle the chopped parsley and serve hot prawns (ps they're also good warm.)
................................................. .................................................. .................................................. .....................
Bavetta AL RAGU 'FISH.
INGREDIENTS:
1st: 100g Pompano
2nd: 1oog of hen
3: 100g of thrush
4: 150g mussels
5: 150g truffle
# 6: 2 heads of squid or squid
garlic salt and ground red pepper cream, a dozen cherry tomatoes .
PREPARATION:
take fish fillets Peel and wash them then let them into cubes, take the heads of squid or squid into small pieces and fry.
Boil the mussels and truffles, once cooked, remove the shells, in the meantime in a large skillet put olive oil and a quarter of an onion when the onion gets color, lower the flame and put the squid then add chopped tomatoes when they start in mid wilts put the rest of the fish, keep a bit of cooking water of the mussels, which add to the end of cooking.
Cook the pasta when cooked, drain and season, if you want you can add a bag or half cream, salt a pinch of pepper, a pinch of garlic powder, a pretty mixed and the dish is ready.
2 nd course: THE MALFATTI LECCIA.
ingredients:
1: breadcrumbs
2: chili
3: chives (available in jars, dried)
4: garlic powder
5: oregano
6: chopped mint
7: curry
olive oil and 2 eggs
PREPARATION:
sliced \u200b\u200ba piece of oak (not too thick slices do).
In a bowl, beat eggs, then take the bread crumbs and place in a bowl, add with the help of a coffee cuccchiaino spices listed above I recommend not overdo the garlic in a frying pan heat the 'and hot oil just put your slices to fry when spicchietto Serve garnish with a lemon of a lettuce leaf and two cherry tomatoes cut in half.
................................................. .................................................. .................................................. ................
PLATE 3 °.
PRAWNS PAN NCETTATI CO N CREAM PUMPKIN
INGREDIENTS: 4 people
1st: 400g prawns
2 °, 250g of bacon rolled
3: 600g Pumpkin
4: 1 / 2 onion
5: a handful of parsley and olive oil.
PREPARATION:
ganberoni the shell while trying to leave the head, finished cleaning them take the bacon and wrap the prawns leaving the head once they clean the pumpkin and make it into slices or cubes for easy cooking, operation, place the oil in a frying pan and sauté chopped onion fry just put the pumpkin when cooked, take a blender and blend the pumpkin so that you will get a nice cream, put the cream in a dish and then bake the prawns in a pan without adding oil to cook with because the fat of the bacon cooked just put them over the cream and sprinkle the chopped parsley and serve hot prawns (ps they're also good warm.)
................................................. .................................................. .................................................. .....................
4 th course: SALADS OCTOPUS.
PREPARATION:
1st: an octopus 1kg
2nd: a carrot
3: half fennel
4: green and black olives
5 ° half-stick of celery
# 6: half red pepper, olive oil, salt and pepper, and balsamic vinegar.
PREPARATION:
boil in a pressure cooker for 30 minutes, the octopus, meanwhile, take the vegetables mentioned above all and cut into strips, the octopus is cooked when it is cold and cut into pieces and season in a large bowl, season with pepper disale oil and vinegar.
0 comments:
Post a Comment