Tag Archives: EN
ARGENTINE KING PRAWNS IN HOT SAUCE RECETTE AUSSI EN FRANCAIS) – Gamberoni argentini in salsa piccante
an exquisite main course of fish for shrimps really meaty and succulent. The hot sauce is primarily used to stimulate digestion of the same Ingredients for 4 people: 16 prawns Argentines ½ cup white wine extra virgin olive oil for hot sauce 1 red bell pepper 5 tomatoes bunch quite large 50 grams of peeled Continua a leggere..
PIEDMONTESE VITEL TONNE’ OLD RECIPE (RECETTE AUSSI EN FRANCAIS) – Vitello tonnato piemontese antica ricetta
A classic Piedmont cuisine, veal with tuna sauce, with original recipe of salsa..un masterpiece, as only great gourmet cuisine know invent !! (I have “permission” to add only a couple of tablespoons of mayonnaise !!) Ingredients for 4 people800 grams of meat type “girelllo” Veal Piedmontese2 tablespoons mayonnaise25 grams of butter5 anchovies in oil8 salted Continua a leggere..
PASTA WITH HANDMADE RICOTTA CHEESE, RADISH AND SAUSAGE OF BRA (RECIPE AUSSI EN FRANCAIS) – Pasta fresca con ricotta artigianale radicchoi e salsiccia di Bra
Last Friday I went to a local market … looking for something good and here I found 3 delights aritgianali high level that I proceeded to assaemblare together!Ingredients for 4 people:400 grams of fresh pasta300 grams of fresh ricotta cheese artisan200 grams of veal sausage to be eaten raw (only if it’s calf !!)1 head Continua a leggere..
CLASSIC ITALIAN SOUP OF BROCCOLI AND SPAGHETTI (RECETTE AUSSI EN FRANCAIS) – Pasta e broccoli classica
A delicious soup, classic in my opinion, with a few flavors but well balanced !! I love this soup !! Ingredients for 4 people:300 grams of spaghetti1 broccoli big enough1 yellow onion2 liters of vegetable broth praparato firstsalt, chiliextra virgin olive oilPreparation:Boil slightly broccoli in a pressure cooker. Pull it out and cut it into Continua a leggere..
CASONCELLI WITH MORNAY SAUCE AND LEEKS (RECETTE AUSSI EN FRANCAIS)- Casoncelli in salsa Mornay e porri
The wonderful casoncelli stuffed with cheese sauce with a famous and important.Ingredients for 4 people24 casoncelli high quality2 leeksfor the sauce Mornay:20 grams of grated Parmesan cheese20 grams of grated Gruyere300 grams of sauce prepared before15 grams of butterPreparationClean the leek, cut into rounds and let blanch in boiling water. When cooked, drain and keep Continua a leggere..
CROWN FRENCH BREAD WITHOUT STARTER (RECETTE AUSSI EN FRANCAIS) – Pane corona francese senza starter
Bread French crown is another of the wonderness of international bakery. Its uniqueness lies in using a starter special that serves to acidify much the dough. Assuming that I do not like certain tastes so to speak too strong I avoided using the yeast or better … I used natural fermenters in addition to the Continua a leggere..
FOCACCIA SPELT WITH STRACCHINO AT LONG LEAVENING (RECETTE AUSSI EN FRANCAIS) – Focaccia di farro con stracchino a lunga lievitazione
A very special focaccia this, long to make, but that ensures digestibility out of the norm !! The quality of spelt also does not need much explanation!Ingredients:For the dough280 grams of flour for pizza high quality220 grams of normal spelt flour18 grams of extra virgin olive oil1 grams of dried yeast280 grams of cold sparkling Continua a leggere..
FARROTTO WITH SAUSAGE OF VEAL, MUSHROOMS AND PECORINO CHEESE (RECETTE AUSSI EN FRANCAIS) – Farrotto con salsiccia di vitello, funghi e pecorino
Spelt, precious cereal, in a “risotto” version with other wonderful and tasty ingredients! Try it without a doubt. Ingredients for 4 people:350 grams of hulled barleyhalf a glass of wine Bordeaux Superieur400 grams of Bra sausage or veal1 shallot100 grams of mushrooms frozen porcini2 tablespoons grated pecorino romano1.5 liters of meat brothparsley1 clove garlicoil, salt Continua a leggere..
DOUBLE DISC OF BRESCIANA WITH GANACHE OF LEMON, CREAM, AND TANGERINE (RECETTE AUSSI EN FRANCAIS) – Doppio disco di bresciana con ganache al limone, panna e mandarino
The “Bresciana” is a kind of sponge cake with the addition of hazelnut flour and almonds. I paired with a chocolate ganache and lemon zest and organic whipped cream and citrus fruits for the fruit component.Ingredients for 5 people:For the “Bresciana”75 grams of hazelnut flour75 grams of almond flour100 grams of flour 0080 grams of Continua a leggere..
PACCHERI IN ORANGE SAUCE WITH A LOT OF GOODNESS (RECETTE AUSSI EN FRANCAIS) – Paccheri in salsa arancione con tante bontà
A first course of pasta for the day of holidays or just for the Sunday. The nutritional richness of the food i’ve used is really high !!! ingredients:400 grams of wheat flour Paccheri Gragnano300 grams of ragout bolognese prepared the day before200 grams of boiled peas previously3 tablespoons creamhalf a tablespoon of ‘nduja4 slices of Continua a leggere..