Recipes with Pepper

Paupiettes gourmandes

Cook the cloves hard, pil them and split them in half. Place a thin slice of salad leaf on each slice of trout and put two half eggs upstairs. Roll each slice of trout around the salad leaf and the eggs and tie the roll together using 1 straw of onions. Flood

Pitia (Chickpeas)

Place the chickpeas in a soft night overnight. Allow the peasants to drip and grind them in a food processor with onions, garlic, tomatoes and green pepper. The mass is piped to the father with flour, water and spices - the consistency must be similar to that

Seasoned chicory and tomato soup

The oil is heated and the onions are lightly lighted until they are soft and transparent. Add garlic and boil for 1-2 minutes. Mix the ground almonds and spices with a little water for a paste, add the onions and boil for 2-3 minutes. Tomatoes, chickpeas and b

Chickpea soup

Place the chickpeas in soft overnight. Peel celery and parsley. Chop onion, celery and parsley well. Cut the meat into cubes. Heat the oil in a saucepan and sprinkle onion, parsley and celery for 5 minutes. Without it getting brown. Add beef. Stir well while f

Pasta with Aioli

Clean the vegetables and cut it into mundane pieces. Blanch them in boiling water for a few minutes and drain the water. Dip the peas. Whip the egg together with mustard and garlic. Add the oil slowly during whipping. The aiolli must thicken when the oil is

Beef tenderloin steak with red wine sauce

The beef tenderloin is freed for seniors, cut into 4 slices that are easily knocked by hand. Season with salt and pepper and fry in light brown butter, approx. 3 min. on every side. The meat is taken up and kept hot under the stanol roll. The onions are

Fried beef tenderloin with mushroom sauce

The meat: Sprinkle the beef tenderloin with salt and pepper and brown it on all sides in butter on a pan, approx. 15 minutes. Cool it. Place the thawed butterdish plates on a skewered table, brush the edges with eggs and let them overlap. Push the edges t

Skovdue in Cantarel Frikassé

Frikassé: The canterelles are swirled in butter with the finely chopped shallots. Add white wine, olive oil and boil through. Add chopped parsley and mix with butter. Season with lemon juice, salt and pepper. Compote: Half plums of butter in butter. Seasone