Appetizers recipes

Cozze alla marinara

The mussels thoroughly rinsed and beards removed. Open the clams are discarded. Pour into pan without wetness and mussels cooked under a lid in 3-4 minutes or until they have opened. the Fund aim from and clams taken up. They do not have opened up, discarded.

Cavolfiore fritto

White wine or water is poured into the bowl and the flour granted under still whipping. The egg whisked together in a Cup before it is stirred together with meldejen. Dough seasoned with salt and pepper to taste and finally made on ice 1 hour. While shared blo

Carne cruad alla piemontese

The fillet is freed for fat and tendons and put it in the freezer until it is letfrossen. Pale celery washed and cut into very fine cubes. Marinade: Salt and lemon juice mix and stirred up with olive oil under heavy whipping. The meat is taken out of the

Budino di pomodoro

Isinglass soaked in cold water. Quarter the tomatoes and kernels removed. Fruit flesh moses through aim and samges with tomato puree, salt, pepper, Cayenne and sugar. Husblasen melt in warm water bath and stir in tomato bog. Let it rest about 20 min. Stir in t

Tomattapanade

It's all chopped with a knife or blended well, consistency will be adjusted with the oil at the end. Serve with good bread. Tips: Should preferably be made 1-2 days before it must be eaten. It is important that there is a thin layer of oil over the mass wh

Pumpkin mousse

Boil in water with salt for the græskarret is tender. SI water from pressure and last water from. Blend it in a blender with eggs and cream and add salt and pepper to taste. Pour the mass up in an appropriate manner, and behind it in a water bath in the

Turkey in asparagus

Melt the margarine and flour in to it is a jævning. Add the Fund and asparagus water for it is well thick. Let it boil up, then add the asparagus slices and Turkey meat. Boil for a further 15 minutes. Served in tarteletter.

Anderi Light (Anderillette)

Rub the Duck thighs thoroughly with salt and sugar and style them cool 4 hours. Rinse the meat lightly, put it in a pan or a baking dish, add the spices and fat and simmer small two hours under the lid. Take the soft cooked thighs up, freeing them for skins