Italian
Ingredients for 6 pieces: For the yeast dough: 250 g flour1 tsp salt1 sachet dry yeast150 ml lukewarm water4 tbsp olive oilAlso:4 tsp olive oil6 tsp goat's cream cheese (20 g each)100 g mini date tomatoes25 g walnuts1-2 sprigs rosemary1 tsp pink pepper berries (ground)coarse sea salt120 g rhubarb jam Preparation: 1. Mix flour with salt and dry yeast in a bowl. Add water and olive oil and mix everything with the dough hooks of the hand mixer to a smooth dough. Place the dough in a warm place, cover with a tea towel and dust with a little flour.Cover with a tea towel and leave to rise for about ...
FoodCentrale (English)
Ingredients for 4 people: 8 thin turkey escalopes à 70 gSalt, ground pepper8 thin slices of Parma ham16 large sage leaves1 bunch spring onionsWooden chopsticks3 tbsp olive oil1 generous dash Madeira150 ml white wine1 tsp cornflourFor the lemon spaghetti:250 g spaghettisalt1 lemon (untreated)50 g butter40 g parmesan Preparation: 1. pound the turkey cutlets flat between foil. Season with salt and pepper. Cover each with a slice of a slice of Parma ham and a sage leaf on each. Clean and rinse the spring onions and cut into finger-length pieces. Place 2-3 pieces across the turkey cutlets and roll ...
FoodCentrale (English)
Ingredients for 4 people: 500 g linguine or spaghettiSalt200 g sugar snap peasGrated zest of ½ untreated lemon3 tbsp olive oil40 g freshly grated parmesanground pepperBasil leaves to garnish Preparation: 1. Cook the linguine al dente in salted water according to the instructions. 2. Rinse and clean the sugar snap peas and cut into strips. Add at the last minute to the pasta and cook. Drain everything and leave to drain. 3. Mix with lemon zest and olive oil and sprinkle with Parmesan. Garnish withGarnish with basil leaves. Preparation time approx. 15 minutes Nutrition per serving approx.: Calor...
FoodCentrale (English)
Ingredients for 4 people: Approx. 250 g green asparagusSalt4 small veal escalopes (approx. 60 g each)Pepper16 sage leaves80 g Parma ham, very thinly sliced40 g freshly grated parmesanWooden skewers2 tbsp olive oil100 ml white wine300 ml veal stock (from the jar)2 tbsp light sauce thickener2 tbsp sultanas2 tbsp pine nuts Preparation: 1. Peel the lower third of the asparagus spears, cut off the ends generously. Rinse the asparagus. Cook the asparagus in salted water for approx. 2-3 minutes. Then drain the asparagus and rinse in cold water. Drain the asparagus well. 2. Flatten the veal cutlets be...
FoodCentrale (English)
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