funny menu for you
Sweet and sour onions
INGREDIENTS
300 gr. onions
2 tablespoons sugar
salt
1/2 cup of vinegar
Let cook the peeled onions in a pan without adding fat for about 30 min. over low heat, add salt. Add the vinegar and sugar. Cook again until the sauce has thickened.
Serve warm.
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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Carpaccio of raw sea bream with chopped cucumber
funny menu for you
Carpaccio of raw sea bream with chopped cucumber
INGREDIENTS
A fillet of sea bream
A fresh cucumber
1 lemon
a drizzle of extra virgin olive oil
salt
pepper
Cut very finely with a knife into thin slices of carpaccio type the pulp of a raw bream fillet and roll it into a dish, add us a bit of lemon juice,
finely chop some cucumber and spread it over carpaccio of sea bream with a drizzle of olive oil, salt and pepper.
Serve all on a toasted bread.
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Carpaccio of raw sea bream with chopped cucumber
INGREDIENTS
A fillet of sea bream
A fresh cucumber
1 lemon
a drizzle of extra virgin olive oil
salt
pepper
Cut very finely with a knife into thin slices of carpaccio type the pulp of a raw bream fillet and roll it into a dish, add us a bit of lemon juice,
finely chop some cucumber and spread it over carpaccio of sea bream with a drizzle of olive oil, salt and pepper.
Serve all on a toasted bread.
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Parmesan Baskets
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Parmesan Baskets
INGREDIENTS
Parmesan q.b.
Heat a non-stick pan with a diameter of 20-22 cm, sprinkle with cheese and leave on the heat for a few minutes.
As soon as the cheese has melted a little 'turned over the omelette obtained over a bowl and let cool upside down so that the cheese takes the form of a basket and regain consistency.
If you have a microwave oven, put the cheese on a sheet of baking paper so as to form a disc and cook for two or three minutes, then remove it and lay down on top of a bowl turned upside down as above.
Ideal for serving pasta, risotto or boundaries.
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Parmesan Baskets
INGREDIENTS
Parmesan q.b.
Heat a non-stick pan with a diameter of 20-22 cm, sprinkle with cheese and leave on the heat for a few minutes.
As soon as the cheese has melted a little 'turned over the omelette obtained over a bowl and let cool upside down so that the cheese takes the form of a basket and regain consistency.
If you have a microwave oven, put the cheese on a sheet of baking paper so as to form a disc and cook for two or three minutes, then remove it and lay down on top of a bowl turned upside down as above.
Ideal for serving pasta, risotto or boundaries.
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artichokes buttered
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artichokes buttered
INGREDIENTS
8 artichokes 1 lemon 1/2 cup of extra virgin olive oil, 1 tablespoon of butter, 2 cloves of garlic, a handful of parsley, salt, pepper, bread crumbs, 2 tablespoons Parmesan cheese
Clean the artichokes, cut into wedges and put them in water acidulated with lemon juice.
In a large saucepan, saut? the oil and butter.
Add the artichokes dry and let it brown.
Sprinkle with garlic and parsley, salt and pepper then add a glass of water.
Cook for about 30 minutes.
When almost cooked, sprinkle with Parmesan cheese and bread crumbs.
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artichokes buttered
INGREDIENTS
8 artichokes 1 lemon 1/2 cup of extra virgin olive oil, 1 tablespoon of butter, 2 cloves of garlic, a handful of parsley, salt, pepper, bread crumbs, 2 tablespoons Parmesan cheese
Clean the artichokes, cut into wedges and put them in water acidulated with lemon juice.
In a large saucepan, saut? the oil and butter.
Add the artichokes dry and let it brown.
Sprinkle with garlic and parsley, salt and pepper then add a glass of water.
Cook for about 30 minutes.
When almost cooked, sprinkle with Parmesan cheese and bread crumbs.
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Salmon Carpaccio the 2 balconies
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Salmon Carpaccio the 2 balconies
INGREDIENTS
Ingredients for 4 persons
Fresh salmon 400 gr
Lemon juice 1
Extra virgin olive oil 3 cl
1 shallot
Porcini mushrooms 300 gr
Salad Envy 200 gr
1 bunch parsley
Sale q.b.
Taliate the salmon into thin slices, marinatele, covering them with oil, lemon juice, salt and chopped shallots.
Meanwhile prepare the mushrooms by cutting thin separately toss with a vinaigrette made ??with olive oil, lemon juice, salt and a little parsley.
Cut thin envy.
It has been about 20 minutes, prepare the dish, with the center of envy, lying on the salmon covering it with the mushrooms, sprinkle with fresh parsley and a drizzle of olive oil.
Go with it a wine from the hills of Friuli
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Salmon Carpaccio the 2 balconies
INGREDIENTS
Ingredients for 4 persons
Fresh salmon 400 gr
Lemon juice 1
Extra virgin olive oil 3 cl
1 shallot
Porcini mushrooms 300 gr
Salad Envy 200 gr
1 bunch parsley
Sale q.b.
Taliate the salmon into thin slices, marinatele, covering them with oil, lemon juice, salt and chopped shallots.
Meanwhile prepare the mushrooms by cutting thin separately toss with a vinaigrette made ??with olive oil, lemon juice, salt and a little parsley.
Cut thin envy.
It has been about 20 minutes, prepare the dish, with the center of envy, lying on the salmon covering it with the mushrooms, sprinkle with fresh parsley and a drizzle of olive oil.
Go with it a wine from the hills of Friuli
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Chapels thousand flavors
funny menu for you
Chapels thousand flavors
INGREDIENTS
300g mushrooms
1 lemon
butter
seal pleasure salmonev raw or cooked ham, mortadella, pepperoni
Take 300g of mushrooms and remove the stems. So clean, peel and dry the chapels. Add salt water and the juice of 1 lemon butter into small pieces and then warm it blanch for 5 minutes the chapels.
Let them cool and place them in trays, broken down by seal, that can change at will: smoked salmon, raw or cooked ham, sausage, peppers, all cut into squares, or artichokes and gherkins.
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Chapels thousand flavors
INGREDIENTS
300g mushrooms
1 lemon
butter
seal pleasure salmonev raw or cooked ham, mortadella, pepperoni
Take 300g of mushrooms and remove the stems. So clean, peel and dry the chapels. Add salt water and the juice of 1 lemon butter into small pieces and then warm it blanch for 5 minutes the chapels.
Let them cool and place them in trays, broken down by seal, that can change at will: smoked salmon, raw or cooked ham, sausage, peppers, all cut into squares, or artichokes and gherkins.
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Carpaccio of salmon with green pepper pineapple and artichoke
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Carpaccio of salmon with green pepper pineapple and artichoke
INGREDIENTS
salmon
pineapple
fresh artichokes
green pepper
vinegar
white wine
extra virgin olive oil
parsley
lemon
salt to taste
Take a slice of salmon and cut into thin slices and then soak it in white wine with the addition of two tablespoons of vinegar and a pinch of salt.
Allow to marinate the steak for about an hour then place it on the plate, season with salt and dress with a drizzle of extra virgin olive oil add the green pepper, sliced ??artichokes.
Sprinkle with an emulsion of olive oil and lemon then add the fresh pineapple into cubes and sprinkle with chopped parsley good appetite
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Carpaccio of salmon with green pepper pineapple and artichoke
INGREDIENTS
salmon
pineapple
fresh artichokes
green pepper
vinegar
white wine
extra virgin olive oil
parsley
lemon
salt to taste
Take a slice of salmon and cut into thin slices and then soak it in white wine with the addition of two tablespoons of vinegar and a pinch of salt.
Allow to marinate the steak for about an hour then place it on the plate, season with salt and dress with a drizzle of extra virgin olive oil add the green pepper, sliced ??artichokes.
Sprinkle with an emulsion of olive oil and lemon then add the fresh pineapple into cubes and sprinkle with chopped parsley good appetite
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Cannons sausage
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Cannons sausage
INGREDIENTS
1 pack of puff pastry
8 hot dogs
1 egg
2 tablespoons mustard
butter
Roll out the pastry thawed and cut into long strips about 20 cm. wide and 3 cm.
Sprinkle the sausages with mustard, wrap the strips of dough and seal the ends.
Brush with beaten egg, lay them in a buttered pan, bake in the oven for about 20 minutes and serve hot.
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Cannons sausage
INGREDIENTS
1 pack of puff pastry
8 hot dogs
1 egg
2 tablespoons mustard
butter
Roll out the pastry thawed and cut into long strips about 20 cm. wide and 3 cm.
Sprinkle the sausages with mustard, wrap the strips of dough and seal the ends.
Brush with beaten egg, lay them in a buttered pan, bake in the oven for about 20 minutes and serve hot.
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Guns sausage ham
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Guns sausage ham
INGREDIENTS
1 pack of puff pastry
30g of butter
30g of flour
1/4 liter of milk
4 tablespoons grated Parmesan cheese
50g sausage
50g of ham
salt
Prepare a white sauce with butter, flour and milk and cook for 10 ', combine Parmesan cheese, chopped ham and sausage and salt. Put the mixture on the pastry thawed and cut into strips, roll forming guns, bake for about 20 minutes
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Guns sausage ham
INGREDIENTS
1 pack of puff pastry
30g of butter
30g of flour
1/4 liter of milk
4 tablespoons grated Parmesan cheese
50g sausage
50g of ham
salt
Prepare a white sauce with butter, flour and milk and cook for 10 ', combine Parmesan cheese, chopped ham and sausage and salt. Put the mixture on the pastry thawed and cut into strips, roll forming guns, bake for about 20 minutes
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Trousers with chicken
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Trousers with chicken
INGREDIENTS
1 pack of puff pastry
100g of boiled chicken
1.5 dl of white sauce
25g butter
80g mushrooms
50g of grated cheese
salt
pepper
Cook the mushrooms for 10 'with a little butter, salt and pepper and keep the cooking liquid. Combine the chicken with mushrooms and diced flavor in hot butter. Restrict the liquid from cooking the mushrooms add it to the sauce with chicken, mushrooms and cheese. Derive from the puff pastry discs, fill them with the mixture, fold on themselves and bake at 180o for 25 '.
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Trousers with chicken
INGREDIENTS
1 pack of puff pastry
100g of boiled chicken
1.5 dl of white sauce
25g butter
80g mushrooms
50g of grated cheese
salt
pepper
Cook the mushrooms for 10 'with a little butter, salt and pepper and keep the cooking liquid. Combine the chicken with mushrooms and diced flavor in hot butter. Restrict the liquid from cooking the mushrooms add it to the sauce with chicken, mushrooms and cheese. Derive from the puff pastry discs, fill them with the mixture, fold on themselves and bake at 180o for 25 '.
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Squid with flavors of the mushrooms
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Squid with flavors of the mushrooms
INGREDIENTS
oil
onion
capers
olives
rosemary
fresh squid
possibly fresh mushrooms
cherry tomatoes
catmint
white wine
Finely chop the onion, chop apart a handful of capers and black olives.
In a pan put oil, the onion and the chopped capers and olives.
Lightly fry, add the squid cut into small pieces, after a few minutes, add a glass of white wine, half a sprig of rosemary and let it evaporate.
Meanwhile, cook the sliced ??mushrooms apart into small pieces in a pan with oil, garlic and catnip for about 10 minutes.
United squid tomatoes chopped and cooked mushrooms, cook for 2 to 3 minutes and serve on the plate with a slice of bread Abbruscato.
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Squid with flavors of the mushrooms
INGREDIENTS
oil
onion
capers
olives
rosemary
fresh squid
possibly fresh mushrooms
cherry tomatoes
catmint
white wine
Finely chop the onion, chop apart a handful of capers and black olives.
In a pan put oil, the onion and the chopped capers and olives.
Lightly fry, add the squid cut into small pieces, after a few minutes, add a glass of white wine, half a sprig of rosemary and let it evaporate.
Meanwhile, cook the sliced ??mushrooms apart into small pieces in a pan with oil, garlic and catnip for about 10 minutes.
United squid tomatoes chopped and cooked mushrooms, cook for 2 to 3 minutes and serve on the plate with a slice of bread Abbruscato.
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Quick Bruschetta with tomato
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Quick Bruschetta with tomato
INGREDIENTS
6 ripe tomatoes
5 anchovy fillets in oil
5/6 basil leaves
2 cloves of garlic
oil
vinegar
salt
toast in the oven
Depriving the peel tomatoes, then put them in the blender with all the ingredients.
Blend well until you form a thick sauce.
Taste for salt and vinegar if necessary aggiungetene.
Once ready the sauce, spread over the freshly toasted bread in the oven and serve immediately.
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Quick Bruschetta with tomato
INGREDIENTS
6 ripe tomatoes
5 anchovy fillets in oil
5/6 basil leaves
2 cloves of garlic
oil
vinegar
salt
toast in the oven
Depriving the peel tomatoes, then put them in the blender with all the ingredients.
Blend well until you form a thick sauce.
Taste for salt and vinegar if necessary aggiungetene.
Once ready the sauce, spread over the freshly toasted bread in the oven and serve immediately.
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Pudding grain
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Pudding grain
INGREDIENTS
Serves 4:
200 g grated parmesan
4 eggs
2 dl milk
2 dl cream
2 teaspoons flour
30 g butter
salt
Beat the eggs, add the flour, Parmesan cheese, milk, cream and a pinch of salt and mix.
Pour the mixture into a greased baking tray and bake in a water bath for about 30 minutes.
To cool the pudding, turn it over and serve.
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Pudding grain
INGREDIENTS
Serves 4:
200 g grated parmesan
4 eggs
2 dl milk
2 dl cream
2 teaspoons flour
30 g butter
salt
Beat the eggs, add the flour, Parmesan cheese, milk, cream and a pinch of salt and mix.
Pour the mixture into a greased baking tray and bake in a water bath for about 30 minutes.
To cool the pudding, turn it over and serve.
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Bruschetta cheese and mushrooms
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Bruschetta cheese and mushrooms
INGREDIENTS
4 people
8 slices of bread
8 slices of provolone
300g of mushrooms olive oil
a pinch of salt to season the mushrooms.
Cut the mushrooms into small pieces and toss with olive oil and salt.
Put the slices of bread in a baking pan, add the mushrooms you have seasoned before and on each bruschetta put a slice of provolone.
Finally, put it in the oven for 15 min.
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Bruschetta cheese and mushrooms
INGREDIENTS
4 people
8 slices of bread
8 slices of provolone
300g of mushrooms olive oil
a pinch of salt to season the mushrooms.
Cut the mushrooms into small pieces and toss with olive oil and salt.
Put the slices of bread in a baking pan, add the mushrooms you have seasoned before and on each bruschetta put a slice of provolone.
Finally, put it in the oven for 15 min.
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spicy bruschetta
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spicy bruschetta
INGREDIENTS
200g tomatoes
30g of oil
1 clove of garlic
1 piece of chili
1 tablespoon capers
100g black olives
3 anchovy fillets
1 teaspoon of chopped parsley
6 slices of bread from Puglia
salt
pepper
Heat the oil with the garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 '. Season with salt and spread the mixture over the slices of bread cut in half and already golden in the oven.
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spicy bruschetta
INGREDIENTS
200g tomatoes
30g of oil
1 clove of garlic
1 piece of chili
1 tablespoon capers
100g black olives
3 anchovy fillets
1 teaspoon of chopped parsley
6 slices of bread from Puglia
salt
pepper
Heat the oil with the garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 '. Season with salt and spread the mixture over the slices of bread cut in half and already golden in the oven.
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Bocconcini saffron
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Bocconcini saffron
INGREDIENTS
Mozzarella balls 15,
farina150gr,
a pinch of salt,
a sachet of saffron,
q.b. water.
q.b. breadcrumbs,
oil for frying.
Make a batter with flour and water in which you have dissolved saffron, salt.
Dip in batter and then pass them the bites in the breadcrumbs.
Fry in hot oil.
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Bocconcini saffron
INGREDIENTS
Mozzarella balls 15,
farina150gr,
a pinch of salt,
a sachet of saffron,
q.b. water.
q.b. breadcrumbs,
oil for frying.
Make a batter with flour and water in which you have dissolved saffron, salt.
Dip in batter and then pass them the bites in the breadcrumbs.
Fry in hot oil.
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Bruschetta with feta and tomatoes
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Bruschetta with feta and tomatoes
INGREDIENTS
Slices of bread,
feta
tomatoes,
oil
salt
pepper
oregano
Put to toast the slices of bread (preferably Tuscan).
Meanwhile, prepare a bowl
feta cheese cut into small pieces (1/2 cm) or so, also cut the tomatoes, then season with olive oil, salt, pepper and oregano;
Place on top of the toasted bruschetta and serve.
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Bruschetta with feta and tomatoes
INGREDIENTS
Slices of bread,
feta
tomatoes,
oil
salt
pepper
oregano
Put to toast the slices of bread (preferably Tuscan).
Meanwhile, prepare a bowl
feta cheese cut into small pieces (1/2 cm) or so, also cut the tomatoes, then season with olive oil, salt, pepper and oregano;
Place on top of the toasted bruschetta and serve.
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Brioches shrimp
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Brioches shrimp
INGREDIENTS
Serves 4:
8 sandwiches milk round
400 g peeled shrimp
2 dl cream
1 glass of cognac
1 tablespoon flour
1 teaspoon curry
1/2 onion
50 g butter
oil
salt
Fry the chopped onion in oil and butter, add the shrimp, salt, pour the cognac, cream blended with the flour and curry powder and cook for a few minutes.
Cut the sandwiches in half, remove the bread, fill with shrimp, bake, brown them and serve.
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Brioches shrimp
INGREDIENTS
Serves 4:
8 sandwiches milk round
400 g peeled shrimp
2 dl cream
1 glass of cognac
1 tablespoon flour
1 teaspoon curry
1/2 onion
50 g butter
oil
salt
Fry the chopped onion in oil and butter, add the shrimp, salt, pour the cognac, cream blended with the flour and curry powder and cook for a few minutes.
Cut the sandwiches in half, remove the bread, fill with shrimp, bake, brown them and serve.
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Bruschetta with tuna
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Bruschetta with tuna
INGREDIENTS
serves 4:
4 medium potatoes boiled quite long
chopped tomatoes, chopped 250 g
an onion
marjoram
tuna in oil 200 g
100 g pitted green olives
mozzarella
oil
salt
pepper.
Slice the onion and saut? in a pan with 2 tablespoons of oil, then add the chopped tomatoes, salt and pepper and cook over medium heat for 10 minutes.
Then add the olives, tuna, drained and chopped marjoram.
Cut the potatoes into thick slices about an inch, distribuitevi over the tomato sauce and tuna and sprinkle with diced mozzarella.
Arrange the potatoes on a baking tray so prepared lined with special paper, then put under the grill just long enough to melt the cheese.
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Bruschetta with tuna
INGREDIENTS
serves 4:
4 medium potatoes boiled quite long
chopped tomatoes, chopped 250 g
an onion
marjoram
tuna in oil 200 g
100 g pitted green olives
mozzarella
oil
salt
pepper.
Slice the onion and saut? in a pan with 2 tablespoons of oil, then add the chopped tomatoes, salt and pepper and cook over medium heat for 10 minutes.
Then add the olives, tuna, drained and chopped marjoram.
Cut the potatoes into thick slices about an inch, distribuitevi over the tomato sauce and tuna and sprinkle with diced mozzarella.
Arrange the potatoes on a baking tray so prepared lined with special paper, then put under the grill just long enough to melt the cheese.
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savory donut
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savory donut
INGREDIENTS
70 gr. flour
120 gr. of water
40 gr. of butter
2 eggs
salt q.b.
Heat up water, butter and salt;
When the butter is melted and the water boils, remove the pan from the heat and add the flour all at once, put on the fire and stir until you get a ball.
So cool, add the eggs (one at a time), not putting the egg after the first was not well blended, stirring with a wooden spoon on the same side until you form a few bubbles.
With the appropriate opening of 1 cm. the syringe (or a teaspoon) put in a baking pan greased and floured balls as big as a walnut and bake for 25 min.
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savory donut
INGREDIENTS
70 gr. flour
120 gr. of water
40 gr. of butter
2 eggs
salt q.b.
Heat up water, butter and salt;
When the butter is melted and the water boils, remove the pan from the heat and add the flour all at once, put on the fire and stir until you get a ball.
So cool, add the eggs (one at a time), not putting the egg after the first was not well blended, stirring with a wooden spoon on the same side until you form a few bubbles.
With the appropriate opening of 1 cm. the syringe (or a teaspoon) put in a baking pan greased and floured balls as big as a walnut and bake for 25 min.
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