Monthly Archives: May 2012
Swordfish with tomato sauce and a healthy and tasty preparation that is baked with tomato, mozzarella, capers and oregano. It 'a second course of Calabrian origin, mainly culinary pride of the province of Reggio Calabria, where you can fish and animal fairs are held (usually in July) where they are offered a variety of specialties belonging to the local tradition all made for precisely, swordfish.
Confetti are a symbol of Carnival, so we wanted to play them in the form of mouth-watering cakes covered with icing sugar, very similar, for consistency, the small talk. United dough different colors, spread the dough is not too thin and cut many small circles and thin stiscioline to fry and offer your children the most fun costume party of the year: Carnival!
Venus rice and brown rice from dark purple almost black with a very particular taste and aroma of freshly baked bread. The shading and natural because the pericarp, the outer film, the color of ebony. Native to China, where until the nineteenth century it was cultivated only for the Emperor and his court, black rice is now grown in some areas of the Po Valley.
The jam grapes, very fragrant variety, the taste of strawberry and slightly tart, and a preserve autumn, which captures the wonderful aroma of this fruit. With a quick and easy preparation, you can enclose all the goodness of grapes under glass strawberry. Ingredients Water 1/2 cup Lemon juice 1/2 Pectin 1 envelope pectine Grape Strawberry 1 kg sugar 600 gr Preparation Remove the berries of strawberry grapes one by one (1), wash (2) and put them in a pan with in half a glass of water (3).
Salmon and potato croquettes are delicious morsels of fish quick and easy to prepare, ideal to be served as an appetizer or over a drink with friends. The croquettes salmon and potatoes are the perfect recipe for cooking salmon in an original and delicious! The delicate taste of salmon is in fact enhanced by chives and dill and all made from soft potatoes.
The lobster Catalan, as the name suggests, and a dish of Spanish origin, namely in the region of Catalonia. The Catalan lobster and a simple dish but very tasty, consisting of lobster meat mixed with tomatoes and red onion, can be served as an appetizer or as a main dish, and can also be provided with another valuable crustacean: the lobster .
The ciabatta bread is not kneaded and easy to prepare, as its name says, it is not mixed after rising. The particularity of the power unit is not mixed and its long fermentation: it contains a negligible amount of the yeast will be less than 18 hours of rest and once getting into shape, the strip will have to rise for another two hours before being baked.
The farro salad and summer barley and fresh idea, very light and easily digestible to prepare these two cereals. The farro salad and summer barley for its simplicity of implementation and for its freshness and an ideal dish to be eaten cold, even on the beach or to take with you to the picnic summer.
The rabbit sauce and a sauce very tasty and delicate flavor that goes well with pasta and can also be used as a filling alternative and particularly, the recipe can be enriched with many other ingredients that make the rabbit ragout more delicious. To do so you can easily remove the rabbit meat from the bones, cook it to pieces, as well as make your life easier, this method will make the meat tasty when cooked and will be much easier disossarla and chop it finely!