INGREDIENTS:
6 green bananas 4 cups water 1 teaspoon salt 3 garlic cloves
1 tablespoon olive oil ½ pound chicharrón vegetable oil PREPARATION:
Peel bananas and cut into slices 1.5 cm
soak in salted water for about 15 minutes. Fry the plantains until done but not roasted, ground in a mortar and add the garlic oil and mix well, grind also part of the rinds fried banana, add some garlic mixture into a ball and serve hot
Farfalle with leek and SPECK OF POSITANO
INGREDIENTS:
500 grs. of farfalle
3 leek (only the white)
1 green onion (only the green)
50 grs. butter
100 grs. speck
1 and ½ cup cream
1 cup chicken broth
Parmesan
PREPARATION:
1. Put to cook the farfalle until al dente.
2. Separately in a pan put the butter and let melt, add the leek, cut into wheels along with the onions, let it wither and brown, it will take about 4 or 5 minutes, add the speck and stir well, add the cream milk and place over low heat.
3. Then link the sauce with chicken broth enough as to make it creamy but not heavy, you might not need the full cup, is adding until you see the creamy but not heavy.
4. Finally add the Parmesan cheese and ready.
5. Farfalle served with steaming hot.
BROCCOLI GRATIN
INGREDIENTS:
2 heads of broccoli salt to taste 3 tablespoons butter 1 large onion
1 cube 1 / 2 ounce of vegetable broth pepper to taste 3 tablespoons sifted flour 2 cups hot milk 1 / 2 cup water 6 tablespoons cheddar cheese, cheddar cheese.
PREPARATION: Cut the broccoli into small pieces and boil in salt water
Grease a baking dish and place the broccoli in pan
In a saucepan melt butter and saute onion, with the ulna and pepper, stir and simmer until onion is browned, add flour and stir constantly for no lumps are Add hot milk, water and salt, cook for 10 minutes, if you want a thicker sauce, you can add flour previously dissolved in a little water, cover the broccoli mixture.
Spread cheddar cheese and bake at 350 º F
, until golden.
I hope you will please
affection
PASTA WITH TUNA
INGREDIENTS:
;
200 g
of attention 1 can drained 60 g anchovies, drained 250 ml olive oil
60 g
coarsely chopped parsley and a little more to decorate
January 1950 ml heavy cream 450 g of spaghetti
25 g butter
salt and pepper black olives for garnish crusty bread, to serve.
PREPARATION:
Remove the thorns that may have the tuna. Place in a blender
or blender, along with the anchovies,
225 ml olive oil and parsley. Bata
until smooth. Slowly pour the cream into the blender with a spoon, and stir again a few seconds until smooth. Salt and pepper to taste. Boil lightly salted water in a large pot. Add remaining olive oil and spaghetti, and cook until al dente
. Drain the spaghetti, put them back in the pan and allow to heat. Add the butter and stir until all rub the paste. Add the sauce and with 2 forks, mix well with spaghetti. Remove the pan from heat and divide the pasta among warm serving bowls. Garnish with olives and parsley, and serve with hot crusty bread.
BRUSCHETTA
INGREDIENTS:
bread 8 rotary bobbin 1 finger thick
2 tbsp. butter 4 cloves garlic, minced 1 tbsp . chopped basil 4 large ripe tomatoes 1 tbsp . tomato paste 8 pitted black olives, halved 50 grs. sliced \u200b\u200bmozzarella Salt and pepper
Fresh basil leaves for garnish
Dressing: 1 tbsp
. Olive oil tasting
2.
lemon juice 1 tsp.
groups
PREPARATION:
1. Toast under the grill for 2 to 3 minutes, until golden, sliced \u200b\u200bbread.
2. Mix butter, garlic and basil, and smeared on toast. Make a cross-shaped incision in the base of each tomato and immerse in a bowl with boiling water to make it easier to peel.
3. After a minute, click the tomatoes with a fork out of the water, peel them and chop. Mix tomato paste, tomato and olives. Divide the mixture among the 8 toasts. Mix dressing ingredients and pour over the slices. Place the mozzarella on top, and salt & pepper.
4. Broil the bruschetta for 2 minutes, until cheese is melted
PASTA WITH ZUCCHINI, pepper and garlic
INGREDIENTS:
650 grs. zucchini
6 tbsp. olive oil
4 large garlic cloves
1 hot pepper
3 tbsp. basil
juice of 1 large lemon
5 tbsp. cream
6 tbsp. Parmesan
400 grs. noodle
Salt and pepper (to taste)
PREPARATION:
1. With a potato peel zucchini cut into thin strips.
2. Heat oil in a skillet and saute the garlic for 30 seconds.
3. Stir in zucchini and cook over low heat stirring for 7 minutes.
4. Add minced hot pepper, basil, lemon juice, heavy cream and parmesan, season.
5. Meanwhile, cook pasta al dente. Combine the sauce with the pasta and serve hot.
Fried CHEESE AND LEMON
INGREDIENTS: 500 grs. gouda-type cheese Vegetable oil
A chopped lemon
PREPARATION:
1. In a nonstick skillet that is "grossly
hot , you're going to add 2 tablespoons oil, and then scatter the cheese around the pan until cheese is completely covered.
2. Let fry until you take a firm consistency, the cheese off hair by hair of the pan but folding into 3 pieces like a pancake, take it out and remove the excess oil with an absorbent towel. 3. Then, spray the tortilla with the juice of lemon and a little room if you want comes with a little chopped cilantro, diced tomato and diced onions.
If I could feed every day of this dish, be happier yet what I am. Try it and see
Foccacia
INGREDIENTS: For the topping:
2 tbsp.
oil 2 cups julienned onions salt and pepper (to taste)
For dough:
2 tbsp. baking powder 1 tsp.
sugar 1 tbsp.
minced garlic 1 / 4 cup plus 2 tbsp.
olive oil 1 cup warm water
3 ½ cups flour
salt (to taste)
PREPARATION:
1. Preheat oven to 350 º C.
2. Sauté onion in a large skillet with oil until brown and caramelized, about 15 minutes. 3. In mixer bowl put the yeast, sugar, garlic, oil and water, stir a bit to dissolve the entire yeast Add salt and flour, stir for about 8 minutes until the dough pulls away from the walls and is smooth and elastic.
4. Leave the dough in a warm place 1 ½ hours. Then stretch the dough on a baking sheet and let stand 1 hour.
5. And finally, bake for 30 minutes and ready.
it bad? Malo is not by mistake.
WALDORF SALAD
INGREDIENTS:
250 grs. celery. 250 grs. apple small (dwarf)
60 grs. almonds.
3 tbsp. mayonnaise. juice 1 / 2 lemon. Salt and pepper (to taste)
PREPARATION:
1. Clean and cut celery into small cubes, dip in boiling water and leave a few minutes. Remove the cubes, drain, pass them under running cold water and drain again.
2. Peel apples, cut into cubes and celery and put both ingredients in a bowl with lemon juice and some salt.
3. Let stand for about an hour. Then add the mayonnaise, three quarters of the almonds, salt and pepper.
4. Stir well and put the salad on a serving platter. Decorate the surface with more almonds and serve.
BAKED CHICKEN MACARONI
INGREDIENTS:
cups chicken chopped cooked
200 gr. mushrooms 4 tablespoons unsalted butter 1 / 2 cup chopped onion
2 tablespoons wheat flour 3 cups chicken broth
1 / 2 cup cream
milk 3 cup Parmesan cheese, grated 1 tablespoon salt 1 tablespoon oil
Macaroni 500 grams of salt and pepper to taste
PREPARATION:
1. Preheat oven to 350 º. In a medium skillet over medium heat melt butter, saute mushrooms and onion until transparent. Add flour and mix well. Hair by hair is adding 1 1 / 2 cups broth chicken and cream. 2. Cook, stirring constantly until sauce thickens. Remove, season with salt and pepper, add the remaining chicken broth if the sauce is very thick and 1 / 4 cup cheese. Toss well. 3. Meanwhile, cook the macaroni is al dente, remove from heat and drain.
4. In a mold that can lead to the oven and then to the table, mix the spaghetti with chicken. Bathe it in the sauce and mix gently, sprinkle with remaining cheese and bake until mixture bubbles and cheese then lightly browned.
5. Serves immediately.
Pana this dish is not normal, your guests will tell you that you bought the fact that I'm good. Bona Petit.
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