Recipes with Pepper

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.

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.

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

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

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

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

Sauté of Veal Tenderloin with stuffed tomatoes and gorgonzola sauce

De-fat for tendons, possibly. chain muscle and Tenderloin head. Selection of the 12-16 slices, cut into 1 cm. thick. The washers are plumped with the hand. Tenderloin slices seasoned lightly with salt and pepper and fry 1 minute on each side in a pan of oil an

Calzoncini with artichokes and dandelions

The dough: Stir the yeast into the water, add sugar, salt and oil. Stir the flour in gradually and knead into the dough is smooth and supple. Style it to uplift (double size) 1-2 hours in a warm place. Filling: blanch the dandelion leaves in salted water fo