Recipes with Dry white wine

Steamed moistened

The fish is cleaned inside and scratched free of dandruff. Finder and tail cut / cut off. Thoroughly dry out and have a roll of paper. Put the fish in a fireproof dish. Fill with dillkvist (save stems) and 1/2 tablespoon salt. The lemons are cut into thin slic

North pot

Peel potatoes and onion and cut for approx. 1x1 cm tern. The tomatoes are scalded and flaked and cut them and the other vegetables in the tern. Season potatoes, fennel and onions in butter for approx. 3 min. Without taking color. Mix the peppers and tomatoes

Taralli

Work flour, wine, oil and salt well together for a elastic and homogeneous dough. Let it rest covered approx. 20 minutes not too cold. A large pot of water is boiled and 1 tbsp. Salt is added. Roll the portion to thin sausages 1 cm thick cut into 8-10

Skinkemignon Naples

Auberginefad: heat oven up to 160 degrees. Clean and rinse the vegetables. Cut the Aubergine into thin slices. Sprinkle with salt and let them soak for about 10 minutes, rinse them and Pat them dry. Cut the tomatoes into slices. Advantage of Eggplant and toma

Cioppino

Kill the crabs by sticking a knife into the head behind the eyes. Crush the crabs and let your legs and body be intact. Remove the soft inside the crab and set it aside. In a large pot (4-5 liters) the oil is heated. Season the chopped onions and garlic unt

Whitewashed blue mussels with saffron sauce

Prepare the mussels by washing them and remove if necessary. Beard (some gripping-dimmers, on the flat side of the mussel.). REMEMBER !!! Make sure the mussels are alive: If they are open before steaming, then knock them to the table, if they do not close t

Oatmeal and scallop with crisp panchetta

Stir the panchetta crisp in a little oil and put it on greasy paper. Chop sliced ​​and sauté in a small saucepan, add the white wine and simmer. If the obstacles are still on the sea bag jaws, these are removed. Make four spoons out of rosemary twigs (a

Cheese fondues

Grate the cheese roughly. Pour white wine and lemon juice into a thickened pot and add the cheese a little at a time, constantly stirring and at low heat. Stir carefully between each cheese port. Stir to the curd is smooth and just cooked. Remove the pot from