My favorite scents and colors

My favorite scents and colors

Saturday, June 2, 2012

A Saturdays lunch

Grilled horse fillet !

The meat is very tender, cooked here at "medium rare" according to the rule 1 minute per cm of flesh. Do not salt meat in general before or during cooking because the salt absorbs the humidity inside and you risk that it becomes dry.

Fresh home-made tagliatelle with broad beans and peas. A light and tasty dish :)

Take a stick pan, add 50g grams of butter and bring to medium heat. When butter has melted, add 500 grams of fresh shelled peas and 3 dl vegetable broth. Close the pan with the lid and cook for about 15-20 min. Stir from time to time!

Fresh broad beans cooked in pan extraverine olive oil, garlic, onion, salami, white wine and roast sauce.
Preparation: Remove the beans from the shell and peel them. Take a frying pan with lid, pour a dribble of olive oil and bring to medium heat. crush 2 cloves of garlic, chopp a medium onion and cut the sausage into small cubes. Saute together for a few minutes now and add beans. Add 1 dl of white wine, a teaspoon of sauce for roast, stir and cover! Cook over low heat for 30 min

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