funny menu for you
Spaghetti Kiss
Servings: 4 people
Time: 30 minutes
ingredients
400 g of spaghetti
100 g of tuna in oil
200 g button mushrooms
150 g of bacon cut in one piece
300 g of tomato puree
2 cloves of garlic
Extra virgin olive oil q.b.
Salt q.b.
Pepe q.b.
preparation:
Saute the garlic in a saucepan with three tablespoons of oil. Add the bacon previously cut into thin strips and mushrooms previously washed and cut into slices. Add salt and pepper and cook for 5 minutes over moderate heat, stirring several times.
Add the tuna in small chunks and tomato paste, cover and cook for 15 minutes. Meanwhile cook the spaghetti with salted water. Drain and dress with the sauce, flavored with a pinch of pepper and serve.
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วันศุกร์ที่ 20 กรกฎาคม พ.ศ. 2555
Tortiglioni beans and champagne
funny menu for you
Tortiglioni beans and champagne
Servings: 4 people
Time: 35 minutes
ingredients
400 g of tortiglioni
400 g of fresh fava beans
150 g smoked ham in a single slice 2 leeks
3 tablespoons extra virgin olive oil
1 glass of champagne brut
50 g of grated cheese Salt q.b. Pepe q.b.
preparation:
Remove the green part of leeks, white part cleaned by cutting the ends at the base and raising the first layer of leaves. Slice them thinly and let them dry for 10 minutes with extra virgin olive oil.
Shell the beans boil for five minutes in unsalted water, drain and peel them and add to pan. Cook for 5 minutes, stirring with a wooden spoon, pour the champagne and continue cooking for another ten minutes on high heat.
Cut the ham into cubes, add them to the other ingredients already cooking and cook for another 7-8 minutes, add salt and pepper at the end. Boil the rope moldings, drain underdone and let them cook for a minute in the pan with the sauce, stirring. To finish, turn off the heat and sprinkle with grated pecorino.
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Tortiglioni beans and champagne
Servings: 4 people
Time: 35 minutes
ingredients
400 g of tortiglioni
400 g of fresh fava beans
150 g smoked ham in a single slice 2 leeks
3 tablespoons extra virgin olive oil
1 glass of champagne brut
50 g of grated cheese Salt q.b. Pepe q.b.
preparation:
Remove the green part of leeks, white part cleaned by cutting the ends at the base and raising the first layer of leaves. Slice them thinly and let them dry for 10 minutes with extra virgin olive oil.
Shell the beans boil for five minutes in unsalted water, drain and peel them and add to pan. Cook for 5 minutes, stirring with a wooden spoon, pour the champagne and continue cooking for another ten minutes on high heat.
Cut the ham into cubes, add them to the other ingredients already cooking and cook for another 7-8 minutes, add salt and pepper at the end. Boil the rope moldings, drain underdone and let them cook for a minute in the pan with the sauce, stirring. To finish, turn off the heat and sprinkle with grated pecorino.
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Rice balls
funny menu for you
difficulty: average
cooking: 60 mins
preparation: 60 mins
cost: low
The rice balls (or arancini), the pride of the Sicilian cuisine, are small timbales is suitable to be consumed as a snack or as an appetizer, main course or even a main dish. In Sicily you will find anywhere at any time, always warm and fragrant in many chip shops: from city to city often change shape and size, assuming features oval, pear-shaped or round, depending on the filling, which is often varied. You can find rice balls with meat sauce, ham, cheese, ricotta and spinach ... and so on!
Ingredients for about 15 arancini
Butter 30 gr
Pecorino cheese (Parmesan or Parmesan) cheese 100 gr
Rice (grain or round, for casseroles, pies, etc.) 500 gr
salt
3 egg yolks
Zafferano1 bag
For the filling ..
Butter 25 gr
Beef pork (or mixed), chopped 150 gr
Onions 1/2
1 tablespoon extra virgin olive oil
Q.b. ground pepper
peas
frozen or fresh shelled 80 grams
tomatoes
Double or triple concentrated 40 grams
salt
Smoked cheese (provolone)
fresh mozzarella cheese and diced 100 g
Red wine 100 ml
preparation
Boil the rice (1) in a little salted water (about 1.2 liters), so as to ensure that, in cooked, the water has been completely absorbed. In this way all the starch will remain in the pot and you get a very dry and sticky rice. Meanwhile, dissolve the saffron in a little water or beaten egg yolks in three (2) and add the mixture to the rice already cooked (3).Add the grated cheese and butter (4): stir well to mix everything, then poured and leveled rice on a large plate and let cool (5-6). Fry the finely chopped onion in a saucepan with 2 tablespoons of olive oil and butter (7), then add the ground meat (8); sauté over high heat, then add the wine (9) and then let it evaporate. Now add the tomato paste diluted in a glass of water (10), season with salt and pepper (11) and cook for 20 minutes over medium heat (12). Meanwhile, put the peas in a pan (13) and cook for 10 minutes with a tablespoon of oil and a ladle of water (if necessary add more water as needed). While the peas are cooked, cut the smoked cheese, cubed and mettetelia by (14). When the peas are cooked but still crisp, turn off the heat and add the sauce thickened and now rather asciutto.Con now cold rice (it will take at least a couple of hours), a thin layer formed by crushing the palm of the hand (16); holding the hand rather than collection, formed a hollow in the center where it will place a spoonful of sauce and peas (17), and two or three cubes of cheese, then close with another thin layer of rice (18). You can model the arancini form you choose: a ball or pear (19-20). Continue until all the ingredients well. Then go all the rice balls in beaten egg thus obtained (21), then pass them in the breadcrumbs (22-23) and finally fry in hot oil (180 °). To fry the rice balls, I recommend using a deep fryer or a pan rather small and high (24), so that the oranges are completely submerged in oil during frying. Dip the croquettes in hot oil Using a slotted spoon (25), and remove them from the oil when they are golden brown (26). Let the school finally arancini on a paper towel (27). Serve hot rice balls, or, if you prefer, even at room temperature.
advice
If you want, you can replace the cheese cut into cubes used for the filling of balls, with: fresh pecorino, provolone or mozzarella.
The arancini rice, which owes its name to the resemblance with the orange, is a typical product of Messina and Palermo, but it is very good, and prepared according to tradition, in Sicily.
According to some, the arancini would be born by the nuns in convents, and others within the rich baronial houses, but more practically, there are those who would derive them from the tradition of popular cuisine, where the remains were skillfully with imagination and recycled taste.
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difficulty: average
cooking: 60 mins
preparation: 60 mins
cost: low
The rice balls (or arancini), the pride of the Sicilian cuisine, are small timbales is suitable to be consumed as a snack or as an appetizer, main course or even a main dish. In Sicily you will find anywhere at any time, always warm and fragrant in many chip shops: from city to city often change shape and size, assuming features oval, pear-shaped or round, depending on the filling, which is often varied. You can find rice balls with meat sauce, ham, cheese, ricotta and spinach ... and so on!
Ingredients for about 15 arancini
Butter 30 gr
Pecorino cheese (Parmesan or Parmesan) cheese 100 gr
Rice (grain or round, for casseroles, pies, etc.) 500 gr
salt
3 egg yolks
Zafferano1 bag
For the filling ..
Butter 25 gr
Beef pork (or mixed), chopped 150 gr
Onions 1/2
1 tablespoon extra virgin olive oil
Q.b. ground pepper
peas
frozen or fresh shelled 80 grams
tomatoes
Double or triple concentrated 40 grams
salt
Smoked cheese (provolone)
fresh mozzarella cheese and diced 100 g
Red wine 100 ml
preparation
Boil the rice (1) in a little salted water (about 1.2 liters), so as to ensure that, in cooked, the water has been completely absorbed. In this way all the starch will remain in the pot and you get a very dry and sticky rice. Meanwhile, dissolve the saffron in a little water or beaten egg yolks in three (2) and add the mixture to the rice already cooked (3).Add the grated cheese and butter (4): stir well to mix everything, then poured and leveled rice on a large plate and let cool (5-6). Fry the finely chopped onion in a saucepan with 2 tablespoons of olive oil and butter (7), then add the ground meat (8); sauté over high heat, then add the wine (9) and then let it evaporate. Now add the tomato paste diluted in a glass of water (10), season with salt and pepper (11) and cook for 20 minutes over medium heat (12). Meanwhile, put the peas in a pan (13) and cook for 10 minutes with a tablespoon of oil and a ladle of water (if necessary add more water as needed). While the peas are cooked, cut the smoked cheese, cubed and mettetelia by (14). When the peas are cooked but still crisp, turn off the heat and add the sauce thickened and now rather asciutto.Con now cold rice (it will take at least a couple of hours), a thin layer formed by crushing the palm of the hand (16); holding the hand rather than collection, formed a hollow in the center where it will place a spoonful of sauce and peas (17), and two or three cubes of cheese, then close with another thin layer of rice (18). You can model the arancini form you choose: a ball or pear (19-20). Continue until all the ingredients well. Then go all the rice balls in beaten egg thus obtained (21), then pass them in the breadcrumbs (22-23) and finally fry in hot oil (180 °). To fry the rice balls, I recommend using a deep fryer or a pan rather small and high (24), so that the oranges are completely submerged in oil during frying. Dip the croquettes in hot oil Using a slotted spoon (25), and remove them from the oil when they are golden brown (26). Let the school finally arancini on a paper towel (27). Serve hot rice balls, or, if you prefer, even at room temperature.
advice
If you want, you can replace the cheese cut into cubes used for the filling of balls, with: fresh pecorino, provolone or mozzarella.
The arancini rice, which owes its name to the resemblance with the orange, is a typical product of Messina and Palermo, but it is very good, and prepared according to tradition, in Sicily.
According to some, the arancini would be born by the nuns in convents, and others within the rich baronial houses, but more practically, there are those who would derive them from the tradition of popular cuisine, where the remains were skillfully with imagination and recycled taste.
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succulent slices
succulent slices
funny menu for you
Servings: 4 people
Time: 15 minutes
ingredients
4 slices of bread
2 buffalo mozzarella
4 frankfurters mustard
preparation:
Slice the buffalo mozzarella and sliced sausage. Prepare slices of sliced bread by spreading a thin layer of mustard and arrange the slices of mozzarella. Complete putting on each slice the sausage cut into slices and bake in a preheated oven at 220 ° C. for 5 minutes until the cheese melts and the bread toasts golden result. Serve warm at the table.
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funny menu for you
Servings: 4 people
Time: 15 minutes
ingredients
4 slices of bread
2 buffalo mozzarella
4 frankfurters mustard
preparation:
Slice the buffalo mozzarella and sliced sausage. Prepare slices of sliced bread by spreading a thin layer of mustard and arrange the slices of mozzarella. Complete putting on each slice the sausage cut into slices and bake in a preheated oven at 220 ° C. for 5 minutes until the cheese melts and the bread toasts golden result. Serve warm at the table.
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marinated anchovies
marinated anchovies
funny menu for you
difficulty: very Low
preparation: 210 min
Doses: 4 people
Anchovies (or anchovies) marinated in a recipe are typical of all sea areas, in fact, traces of this tasty dish can be found a little 'in all maritime culinary traditions.
The simplicity of preparation, together with the availability of raw materials, have made it one of the dishes that were always present on the tables of fishermen.
The anchovies are a great appetizer prepared so cold and keep in refrigerator
ingredients
Anchovies (anchovies) 500 gr
vinegar
2 tablespoons white wine
1 clove garlic
Lemon juice of 2
oil
pepper
Small bunch parsley, chopped
preparation
The first thing to do in preparation of marinated anchovies is to prepare the marinade: chopped parsley in a food processor (1), then emulsified in a bowl the oil, chopped garlic (2), the vinegar and the juice of lemons (3) adding a pinch of salt, pepper and Finally, the chopped parsley (4) fine. Now clean well anchovies (5) according to the information you find here. Squamatele (when applicable) with a knife, removing first the head, then move on to open along the belly to the mo 'book, then diliscare for them and clean them from the intestines, resulting in the threads, you should avoid, however, to divide the two half of the fish. In a bowl put a layer of marinade, and recline on the first layer of anchovies (6), being careful not to break, so continue until the end. Let marinate at least 5 hours before serving.
advice
Marinated anchovies can be prepared either with lemon and vinegar, or as in our recipe from a mixture of both. In both cases the firing of the anchovy fillets (marinating) occurs by contact with the liquid. With lemon are just 3 or 4 hours of marinating in vinegar and you have to consider at least 12 ore.Per make it appetizing and colorful prepare the marinade is to add half a finely chopped carrot. For those who prefer not too strong flavor of lemon or vinegar to marinate you can put them up on other ingredients, then spent the time you can throw the liquid from the marinade and season with remaining ingredients. This tasty appetizer can be served together with slices of toasted bread.
The marinating is a cooking process the meat is done by immersing the food in the liquid marinade. Because of the acids, which provide the cooking of meat, it is imperative that this process will not be used container of aluminum or copper that would release poisonous substances; much better to prefer plastic containers, glass, or ceramic.
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funny menu for you
difficulty: very Low
preparation: 210 min
Doses: 4 people
Anchovies (or anchovies) marinated in a recipe are typical of all sea areas, in fact, traces of this tasty dish can be found a little 'in all maritime culinary traditions.
The simplicity of preparation, together with the availability of raw materials, have made it one of the dishes that were always present on the tables of fishermen.
The anchovies are a great appetizer prepared so cold and keep in refrigerator
ingredients
Anchovies (anchovies) 500 gr
vinegar
2 tablespoons white wine
1 clove garlic
Lemon juice of 2
oil
pepper
Small bunch parsley, chopped
preparation
The first thing to do in preparation of marinated anchovies is to prepare the marinade: chopped parsley in a food processor (1), then emulsified in a bowl the oil, chopped garlic (2), the vinegar and the juice of lemons (3) adding a pinch of salt, pepper and Finally, the chopped parsley (4) fine. Now clean well anchovies (5) according to the information you find here. Squamatele (when applicable) with a knife, removing first the head, then move on to open along the belly to the mo 'book, then diliscare for them and clean them from the intestines, resulting in the threads, you should avoid, however, to divide the two half of the fish. In a bowl put a layer of marinade, and recline on the first layer of anchovies (6), being careful not to break, so continue until the end. Let marinate at least 5 hours before serving.
advice
Marinated anchovies can be prepared either with lemon and vinegar, or as in our recipe from a mixture of both. In both cases the firing of the anchovy fillets (marinating) occurs by contact with the liquid. With lemon are just 3 or 4 hours of marinating in vinegar and you have to consider at least 12 ore.Per make it appetizing and colorful prepare the marinade is to add half a finely chopped carrot. For those who prefer not too strong flavor of lemon or vinegar to marinate you can put them up on other ingredients, then spent the time you can throw the liquid from the marinade and season with remaining ingredients. This tasty appetizer can be served together with slices of toasted bread.
The marinating is a cooking process the meat is done by immersing the food in the liquid marinade. Because of the acids, which provide the cooking of meat, it is imperative that this process will not be used container of aluminum or copper that would release poisonous substances; much better to prefer plastic containers, glass, or ceramic.
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STIR FRIED RIBBON NOODLES WITH PORK
funny menu for you
Pork, cut into pieces 250 g.
In soy sauce 2 tablespoons white.
2 cloves garlic, minced.
450 g rice noodles (noodles or rice noodles).
1 tablespoon dark soy sauce.
Kale, cut into pieces 200 g.
Egg 1.
2 tablespoons oyster sauce.
How to do step by step.
1. Heat oil in a pan, heat the garlic and pork. Leek and cook until the pork is cooked.
2. Add noodles and remaining ingredients to. Stir until everything is over.
3. The ingredients in a saucepan on the side. Egg into the pan. Turner is doing to break the yolk. Wait until eggs are almost cooked, then fried in a pan, mix everything together.
4. Cooked in soy sauce to taste with white pepper and sprinkle with brown plate mod. As soon as it's served hot.
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Pork, cut into pieces 250 g.
In soy sauce 2 tablespoons white.
2 cloves garlic, minced.
450 g rice noodles (noodles or rice noodles).
1 tablespoon dark soy sauce.
Kale, cut into pieces 200 g.
Egg 1.
2 tablespoons oyster sauce.
How to do step by step.
1. Heat oil in a pan, heat the garlic and pork. Leek and cook until the pork is cooked.
2. Add noodles and remaining ingredients to. Stir until everything is over.
3. The ingredients in a saucepan on the side. Egg into the pan. Turner is doing to break the yolk. Wait until eggs are almost cooked, then fried in a pan, mix everything together.
4. Cooked in soy sauce to taste with white pepper and sprinkle with brown plate mod. As soon as it's served hot.
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stir-fried mushrooms
funny menu for you
A delicious menu this week. I feel for the fear of fat. With the health food.
Mixture at 1-2.
* Soak the mushrooms, cut in half 50 g.
* 2 tablespoons oyster sauce.
The Long Road * 3 bell peppers and 1/2.
* Ginkgo seeds, cooked 30 g.
* A little water.
* 1 tablespoon soy sauce.
* 1 tablespoon tomato sauce.
* 1 tablespoon sesame oil.
* 1 cup sugar.
* Pinch of salt.
* Oil for frying and stir-fry.
How to do
1. The wok, add water, sugar, sesame oil, salt, and simmer until the sugar dissolves until it thickens into a piece of fried tofu. Toss to coat all over. Plate and let cool to have crystallized in sugar.
2. In the same pan add little oil and fry onion, bell peppers, mushrooms and truffle sauce is cooked with oyster sauce, soy sauce's taste Stir together until thick as your plate. Serve with sugar-coated pieces of tofu.
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Mixture at 1-2.
* Soak the mushrooms, cut in half 50 g.
* 2 tablespoons oyster sauce.
The Long Road * 3 bell peppers and 1/2.
* Ginkgo seeds, cooked 30 g.
* A little water.
* 1 tablespoon soy sauce.
* 1 tablespoon tomato sauce.
* 1 tablespoon sesame oil.
* 1 cup sugar.
* Pinch of salt.
* Oil for frying and stir-fry.
How to do
1. The wok, add water, sugar, sesame oil, salt, and simmer until the sugar dissolves until it thickens into a piece of fried tofu. Toss to coat all over. Plate and let cool to have crystallized in sugar.
2. In the same pan add little oil and fry onion, bell peppers, mushrooms and truffle sauce is cooked with oyster sauce, soy sauce's taste Stir together until thick as your plate. Serve with sugar-coated pieces of tofu.
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