Mains recipes

Lynstegt veal with Arugula

Brown veal with garlic, salt and pepper over high heat with olive oil liberally in a teflon pan with large surface. When it almost have had enough – it should not be done – add white wine. It's all sauterer for a short time, for white wine is cooked slightly i

Quail cutlet of Veal Tenderloin with grilled aubergine

Quail cutlet: slice the tenderloin into 24 paragraph á 25 grams medailloner. Low 12 sandwich with a quail breast in, without skin and legs. Spice with salt and wrap into svinenet and FRY for two minutes on each side. Kept warm. Grilled Eggplant: Eggplants, cut

Fish à la Italy

Put the fish in a piece of tin foil and sprinkle with a little salt and pepper. Stir the oil up with garlic, thyme and lemon peel. Rub this mass into the fish. Silver paper closes loosely on the fish, all closures shall be printed well and rolled a little bit.

Fettuccine all'Abruzzese

The flour is poured into a bowl and make a small indentation in the middle. Eggs whipped lightly together and pour into the recess, along with a little salt. Stir the flour a little at a time, along with the beaten eggs together until you get a dough. Take the

Tournedos with parma ham and gorgonzola cheese

Cut the tenderloin into 4 equal patties, about 4 cm high. Form them so that they will be round (they may not be printed). Brown steaks in oil over high heat on both sides for about 1 min. Came the steaks in a heat-proof platter, butter mustard on and put parma

Headpiece filled with quail breast

Tenderloin/medaljonerne be shared so there will be 8 small medallions in total. Quail breasts roasted for about 8 minutes, halved lengthwise and be wrapped in spinach leaves. Prepare a small pocket in the side of medaljonerne and quail breasts met inside. B

Kalvemedaillon with Morels

Calves de-fat and cut out to 8 medailloner. Fry them in a hot pan in butter about 2 min. on each side. In the same Pan fry morklerne, which are cut into small pieces and rinsed thoroughly. Boil the pan with port wine. Add the broth and heavy cream. The sauc

Marsala Poached Veal Tenderloin with turnip tarte tatin

Wine, thyme, onions and peppers cooked up Tenderloin granted, and is poached. in approximately 5-10 minutes on weak flame. Then pulls in about 10 minutes. Majroerne be rearranged and cut into slices. They are blanched in salted water for 1 minute. The sugar