Langosta Torre Eiffeul_Homard Tour Eiffeul _Lobster Tower Eiffel_Manzo alla california _Aragosta alla Torre Eiffel_Trota ripiena_Lomo saltato_Lomo skipped_Lomo sautèe_Lomo ùrbersprungen

Ingredienti

  • 1 aragosta di 1000 gr - 100 gr burro - sale - pepe - 8 ostriche - 6 filetti d'acciughe - 50 gr pangrattato - olio d'oliva-method - Aprite in due l'aragosta, con un coltello a lama larga molto affilato, e
  • aragosta
  • burro
  • minuti, a 180 gradi Nel frattempo strofinate le ostriche con una
  • 2 petti di piccole - anatre -50 cl brodo di carne - 10 cl vino porto - 5 cl cognac - noce moscata - 1 arancia (succo) - gelatina di ribes - 500 gr ciliegie - olio d'oliva - sale - pepe_method-Salate e pepate i petti d'anatra e sistemateli in una padella
  • carne
  • 5 cl di cognac bollente, fiammeggiate e
  • 400 gr di pasta
  • 1 cavolfiore bianco
  • 1 kg
  • 1 manciata di uvetta passita - 1 manciata di pinoli 1 spicchio d’aglio -
  • 4 cucchiai colmi di parmigiano reggiano
  • 1 kg di farina, un pizzico di sale.fate cosi -su di un tavolo di marmo con la farina, formate una
  • 10 cm Passare gli stessi nello zucchero e schiacciateli con il
  • 1 oz blue curaçao , 1 oz light rum , 1 oz cream of coconut , 2 oz pineapple juice , 1 cherry , 1 slice of pineapple , 1 cup of ice.> >
  • 3 cucchiai di olio -
  • 6 uova - 3 cipolle -
  • 1 spicchio d’aglio -prezzemolo -sale - pepe - olio -olive nere _prèparation- Mettete a mollo il baccal per 15-16 ore, eliminate lische, pelle e
  • 250 gr de linguine - 10 langoustines - 1 branche de céleri - 1 oignon - ¼ de fève tonka - 1 zeste de citron jaune -2 cm de vanille -2 carottes nouvelles -1 gousse d’ail -1 verre de vin blanc sec - 10 feuilles de basilic -1 tomate -2 tranches de piment - 70/80 cl d’eau - 3 c s. d’huile d’olive -2 zestes de citron vert - 5 brins de ciboulette_fate cosi- Détacher la tête et la carapace des
  • 2 min Déglacer avec le
  • 40 minutes Filtrer ce fumet dans une passoire
  • 4 Chicken Drumsticks
  • 4 Chicken Thighs
  • 4 Chicken
  • 2 tablespoons Cooking Oil
  • 3/4 cup Sherry
  • 1/4 cup Whipped Cream
  • 3 Bay Leaves
  • 1 1/2 cups Champagne
  • 375 degrees F. Rinse the chicken pieces and pat dry. Sprinkle with desired salt and pepper and dust with flour, shaking off excess. Heat
  • 4 whole calamari
  • 1/2 cup breadcrumbs
  • 3/4 cup parmigiano Reggiano
  • 4 ounces fresh mozzarella cheese, drained and cubed , 4 tentacles of the calamari, cleaned and roughly chopped
  • 20 olives, pitted and roughly chopped or quartered (reserve a handful of whole olives for the garnish) ,
  • 15 cherry tomatoes, quartered (reserve a handful of whole cherry tomatoes for the garnish) 2 tablespoons chopped fresh parsley, plus more for the garnish - About 1/3 cup whole milk, plus more if needed -Sea salt, to taste -Freshly ground black pepper, to taste (optional) -1 egg - 2 tablespoons extra-virgin olive oil - 3/4 sprigs of thyme-fate cosi- Preheat an oven to 350°F .To
  • milk
  • 10-15 minutes Remove from the oven and top with a little chopped
  • 2 dl di latte - 400 gr di farina - 50 gr di zucchero semolato - 80 gr di burro - 1 uovo (albume) - 15 gr di lievito di birra-fate cosi, Sciogliere il lievito di birra nel latte tiepido; Disporre 100 g di farina a fontana e versarvi al centro il composto di latte e lievito Impastare sino ad ottenere un insieme sodo; Formare una palla, incidervi sopra una croce e mettere in una
  • 300 gr di farina con un pizzico di sale e 50 gr di zucchero semolato: Porre al centro il panetto di pasta lievitata, disporlo a cono, e
  • 80 gr di burro ammorbidito e l’albume montato a
  • 1 dl di latte rimasto; Quando l’impasto sar consistente, dividerlo in 4 parti uguali,
  • 350 gr de tagliatelle , 1 petite botte d’asperges vertes , 80 gr de jambon cru (parma) détaillé en petits morceaux , 40 gr de pancetta ( défaut, lardons fumés ou salés) en petits morceaux , 1 petit oignon haché finement , 1 petit verre de vin blanc sec , 1 noix de beurre , 2 cuillères soupe d’huile d’olive , 1 / 2 cuillères soupe de lait , sel et poivre_FATE COSI :Chauffez l’eau pour les pâtes. Dans une sauteuse, faites revenir avec
  • pancetta
  • de beurre
  • 4 minutes avant la fin de
  • 1 minute avant la fin
  • 2 medium onions, chopped -3 tbsp ghee (clarified butter) -1 1/2 -2 lbs chicken tenders, chopped into chunks -1 tbsp ginger, grated -2 cloves garlic, grated -1 tbsp coriander -1 tbsp garam masala -1 tsp turmeric -4/6 cardamom pods -pinch of dried red chili -freshly ground black pepper -1 cup of greek yogurt -salt, to taste -squeeze of lemon juice -garnish with cilantro, or fried shallots, or both-prèparation-In a bowl, add the chicken tenders with the grated
  • 400 gr di pasta corta
  • 300 gr di pomodorini
  • 1 provola di
  • 1 mazzetto di rucola , scaglie di parmigiano o grana ,olio ,sale_fate cosi:Per prima cosa mettere a bollire l’acqua per la pasta.Tagliare
  • 1 confezione di pasta sfoglia
  • sfoglia
  • 150 gr di mandorle ridotte in polvere
  • 100 gr di amaretti
  • 130 gr di farina
  • 3 cucchiaini di lievito in polvere
  • 3 uova
  • 180 gr di zucchero
  • 170 gr di burro fuso
  • 1 bicchierino di liquore
  • cm, facendo in modo che essa possa poi ricadere sull'impasto con cui la
  • 1 ora Trascorso il tempo,
  • 1 barbabietola (rapa rossa) -
  • 2 topinambur grossi, pelati e tagliati a fette sottilissime - olio di semi d’arachidi, per friggere - 50 gr di crescione fresco -brodo vegetale (2 sedano-carote-cipolle) -1 cipolla, tagliata a met verticalmente -300 gr di riso carnaroli -1 noce di burro, molto freddo -olio di extravergine oliva - 50 gr di parmigiano reggiano, grattugiato -sale e pepe -prèparation-Lavate la rapa e cuocetelo in acqua sobbollente e leggermente salata
  • 7 minuti), aggiungete la
  • 1 medium organic orange - 1 organic lemon -
  • 6 oz raw peeled almonds
  • almonds
  • 1 cup unbleached all purpose flour
  • 1 Tbsp aluminum free baking powder
  • baking
  • 4 extra large eggs -
  • ½ tsp. sea salt
  • ½ cups raw cane sugar, granulated white sugar is also fine
  • 2/3 cup extra virgin olive
  • 30 minutes Drain and let
  • 1 ora , è meglio il giorno dopo
  • 1 kg de patatas
  • 1/2 kg de harina
  • 300 gr de salchicha fresca , 2 cucharadas de bacon (no ahumado) , 1 cebolla ,½ vasito de vino blanco ,200 ml de caldo de verduras ,200 ml de salsa de tomate , aceite de oliva -prèparation:Pelar y cortar la cebolla fina. En una olla sofreírla con un poco de
  • 4 persone: 5 oz, uncooked Angel Hair Past -
  • 4 Tbsp Olive Oil - 1 tsp chopped fresh Jalapen -3 Garlic cloves; minced - 2 Tbsp Shallots; chopped -¼ tsp Sea salt - ½ tsp Black pepper -½ cup Fish Broth- 2 Cup Dry white wine - 3 cups Marinara Sauce (see recipe below) -8 oz Lump Crab Meat -1 bunch Fresh Basil; chopped -2 cups Grape Tomato_salsa marinara :24 oz canned tomato sauce , 1/4 yellow onion chopped , 1 1/4 olive oil , 1 garlic clove -minced , 5 tpsp fresh basil -chopped, pinch sea salt , pinch white pepper _prèparation-For the marinara sauce: sauté chopped onion in olive oil until
  • olive oil
  • garlic
  • 5 minutes Serve
  • 5 medium carrots - 3/4 tbsp whipping cream - 2 tbsp wheat - 1 egg - 7 tbsp tvorog (or cream cheese)
  • 1 tbsp butter - 3/4 tbsp sour cream - 2 tbsp grated cheese - ½ cup sour cream _prèparation-Peel and boil carrots until readiness.Drain, and add whipping cream and wheat, mix well, and bring to boil.Boil for about 5-10 minutes with medium-low heating.Cool. Pre-heat an oven to 380º F.
  • 4/6 persone_¼ cup extra-virgin olive oil -
  • ½ pound Guanciale or Pancetta, defatted and cut into ¼-inch cubes - 1 medium yellow onion, minced -1 garlic clove, minced -1/8 teaspoon chili flakes -3 cups peeled, seeded, and diced plum tomatoes (or 16 canned San Marzano tomatoes, chopped) -2 tablespoons plus ½ teaspoon salt -1 pound spaghetti -¾ cup freshly grated Pecorino Romano, plus extra for passing at the table -½ teaspoon freshly ground black pepper_fate cosi.Heat 2 tablespoons of the olive oil in a heavy saucepan over a medium flame and add the Guanciale,
  • spaghetti
  • 2 tablespoons of salt and cook until al dente; drain, reserving 1 cup of the pasta cooking water.Toss the spaghetti with the sauce, the reserved pasta cooking water, the remaining 2 tablespoons of olive oil,
  • ½ cup of the Pecorino, and sauté for
  • 250 gr or
  • ½ lb of salt pork belly, chop into large chunks , 175 gr or 6oz of 'jambon de campagne' smoked raw ham , 6 pieces of 'confit de canard' , 1 bouquet garni , 250 gr or ½ , lb of white haricot beans (soaked overnight if dried) , 2 leeks (trimmed, slit and washed, the white plus about 2 inches of green) , 250 gr or ½lb of potatoes, (peel and roughly chop) , 4 sticks of celery (trimmed, washed and chopped) , 3 small white turnips (peeled, washed and chopped) , 1 large onion, roughly chopped , 4 cloves of garlic (peeled) , 1 savoy cabbage (shredded) , salt and pepper , 3 pints or 1.75 litres of water , optional additions, can be made without, but will taste better with! 1 onion stuck with 2 cloves , 1 duck or goose carcuss or bone from 'jambon de campagne' - prèparation- add pork belly with carcuss or bone and beans to the water, bring to the boil, skimming frequently add the onion with cloves and turn down to a simmer for about 1 hour , meanwhile take the leeks, onion and sweat down till softened, add to
  • of salt
  • of water
  • water
  • 4/6 persone.
  • ½ cup bread crumbs - 3 tablespoons extra-virgin olive oil - 2 anchovy fillets packed in olive oil, drained and chopped - 3 garlic cloves, chopped - 1 dried red chili pepper, crumbled, or 1/2 teaspoon chili flakes - 1 pound cavatelli - 2 tablespoons salt - 2 bunches broccoli raab, stems removed, washed thoroughly-prèparation- Place the bread crumbs in a skillet over medium heat and cook 3
  • fillets
  • garlic
  • chili
  • 1 cup of the pasta cooking water
  • 30 minutes before planned grilling time to
  • 8 minutes or until shrimp turn
  • 1 di stoccafisso secco ; g. 500 di cipolle ; 3/4
  • stoccafisso
  • 1/2 litro di latte fresco ; poca farina bianca ; g.
  • 50 di formaggio grana
  • 2-3 giorni.Levare parte della pelle. Aprire il pesce per il lungo, togliere
  • 4 ore e mezzo , muovendo
  • 4 costolette di vitello , 80/100 gr di burro freschissimo , 2 uova , pane grattugiato , 1 limone , sale _method_. appiattire
  • burro
  • uova
  • pane
  • sale
  • 8 minuti , 4 minuti per lato dovranno
  • Salsicce
  • 500 gr di
  • 50 gr di burro ,
  • burro
  • 1 bicchiere di vino rosè e 1 di brandy _METHOD -pungete le salsicce e
  • 10/12 minuti , una volta terminata la cottura
  • 2 pounds escarole
  • leaves
  • 2 tablespoons plus
  • 1/2 teaspoon salt , 2 tablespoons extra-virgin olive oil , 2 garlic cloves, quartered , 1/4 teaspoon chili flakes (optional)_Bring 6 quarts of water to a boil. Drop in the escarole leaves and 2
  • 1 pound raisins
  • raisins
  • 1 pound golden raisins
  • 1 pound currants
  • 1 pound dried dark cherries
  • 1 pound crystallized orange peel
  • orange
  • ½ cup bourbon, plus more, for aging the cakes
  • more
  • 4 sticks or 2 cups) unsalted butter, at room temperature
  • 8 large fresh eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly
  • ½ cup dry sherry
  • 1 tablespoon homemade Bourbon Vanilla
  • 1 pound blanched almonds (the original nut used in the old recipes) or pecans or walnuts
  • 1½ hours without opening the oven, then begin
  • 1 pound large shrimp (14 / 16), peeled and , tails on - 3 large eggs, beaten
  • 1/2 cup finely grated
  • 1/2 cup chicken broth -
  • 1/4 cup dry white wine
  • 2 lemons, 1 juiced and 1 sliced - 1 tablespoon extra-virgin olive oil, plus more as needed
  • more
  • 1 tablespoon unsalted butter - 1/4 cup packed fresh flat-leaf parsley leaves _fate cosi - Slice
  • 1/2 minutes on each side
  • 2 minutes Remove from heat, add lemon
  • 2.5 pound rabbit, broken into pieces
  • 1 1/2 c chicken stock, divided (1 c rabbit, 1/2 c for filling) , 2 TBS butter , 1 large white onion- finely chopped , 12 oz wild mushrooms, finely chopped , 1/2 c fresh dill fronds, finely chopped , 1/2 c white wine , 1/2 c sour cream , 1 recipe kulebyaka dough (below) , 1 egg yolk mixed with 2 TBS water - fate cosi -Preheat the oven to 350°F. Break the rabbit down into pieces ( see tutorial here),
  • chopped
  • dill
  • 1 cup of the chicken stock to the bottom of
  • 3 minutes Add the white wine and let simmer for
  • minutes Before putting in the oven, brush the top and sides of the pie
  • 1 tsp active dry yeast - 1 tsp sugar - 2 TBS warm water - 2 c AP flour -1/2 tsp salt - 3 TBS butter, cut into 1 cm cubes -3/4 c sour cream - 1 whole egg_prèparation-In a small bowl, stir together the yeast, sugar, and warm water. Let
  • butter
  • 2 and up to
  • 12 hours Bring the dough out and let come to room temperature
  • 3 C S d
  • 125 gr de crevettes décortiquées -
  • 1/4 de C C de purée de piment .Quelques bouts de poivrons rouges - Pour la vinaigrette : 1 C S et demi de vinaigre - prèparation-Dans un wok, mets l'huile chauffer .Tamponne les crevettes avec du papier essuie-tout, puis jette-les dans l'huile très chaude (attention aux éclaboussure d'huile).Laisse revenir puis ajoute les bouts de poivrons, les herbes de provence et la purée de piment.Mélange et laisse dorer.Égoutte les crevettes et mets-les de côtés. Accompagne tes crevettes avec une petite salade. Utilise
  • gr di spaghetti, 17 ostriche senza conchiglia, 50 gr di speck a dadini,
  • 1 scalogno,
  • 1/2 lt di vino bianco secco, 2 dl di vermut,
  • 80 g di panna
  • 1 bustina di zafferano,
  • 1 mazzetto di cipolline novelle
  • 150 gr di spinaci lessati, 2 spicchi di aglio tritati, olio
  • 2 lb Lamb short ribs cut into 1" - pieces , 1/2 c Rice , 1/2 c Walnuts chopped , 1/2 ts Paprika ,1/2 ts Cilantro fresh & chopped , 1/3 c Cherries dried , 1/4 ts Thyme , 1 tb Parsley chopped ,3 tb Sunflower oil , 1 qt Water , 2 oz Celery root , 1 ea Carrot sliced , 1/2 ts Black pepper ,2 ea Onions medium chopped ,3 ea Bay leaves , 1/4 c Ketchup , 1/4 tb Hot sauce , 1 ts Sugar ,2 tb Lemon juice fresh , 1/4 ts Sage , 2 ts Salt , 3 ea Garlic cloves minced , 1/3 c Red wine dry- prèparation - Brown lamb pieces in sunflower oil with garlic. Remove from heat.
  • 30 minutes Add all other
  • 15 minutes at a slow boil, then reduce to simmer
  • 2 c Wheat kernels
  • 1 c Poppy seeds
  • 1/2 c Chopped walnuts - 1 ea Apple peeled, cubed 1/4" - 1/3 c Honey -1 c Sugar- prèparation -Dry wheat in 250 F degree oven for 1hr. stirrring occasionaly.
  • 30 gr di burro - 40 gr di farina -50 cl di latte - Noce moscata grattata -8 fette di pane in cassetta - 4 fette di prosciutto bianco -groviera grattato -Sale, pepe_fate cosi-Preparare una salsa béchamel : mettere la met del burro tagliato in pezzi in una pentola e scioglierlo.Aggiungere la farina e lasciare cucinare a fuoco medio per tre minuti mescolando il tutto con l' aiuto di una frusta.Versare gradualmente il latte mescolando ripetutamente. Lasciare cucinare 10 minuti circa affinchè la salsa si ispessisca. Spegnere il fuoco, aggiungere il resto del burro tagliato in pezzi, e della noce moscata. Salare, pepare.Conservare la salsa béchamel in frigorifero almeno due ore. Preriscaldare il forno a 240°C.Su una prima fetta di pane in cassetta, stendere un cucchiaio da
  • 400 gr di Bucatini, -1 Kg di pomodori S. Marzano, -1 peperone giallo, -26/30 olive nere, -un ciuffo di basilico, - 3 cucchiai di olio d'Oliva extravergine, -1 spicchio d'aglio, -4 cucchiai di parmigiano reggiano grattugiato, -sale e pepe quanto basta.fate cosi _Immergete
  • 1/2 kilo de arroz- 6 muslos de pollo deshuesados-6 salchichas - 150 gramos de lomo de cerdo -12 gambas peladas -6 langostinos pelados -200 gramos de calamares -24 mejillones grandes - 150 gramos de rape -150 gramos de mero -1 cebolla mediana -4 alcachofas - 100 gramos de guisantes cocidos -4 alcachofas -4 pimientos morrones - 4 tomates rojos maduros - 3 dientes de ajo - 1 cucharada de manteca de cerdo - 2 dl de aceite de oliva -Azafrán -1 rama de perejil -1 litro de caldo *** -Sal _fate cosi: Preparar las carnes cortándolas en dados. Limpiar los pescados de
  • 1 lt de agua (la receta tradicional usa "água benta", agua purificada de la religión cristiana ) 200 gr de maíz -1 lata de leche condensada -1/2kg de azúcar - 99 granos de maní - 50 gr de coco rallado-FATE COSI _ Se coloca el maíz en remojo en un bowl de agua, de un día para el otro.
  • 5 oz Halibut or other white flesh fish , 1/4 tsp Salt ,4 T Sugar , 6 Eggs , 5 T Dashi ,2 T Shoyu ,2 T Mirin (or sherry) , 1/2 tsp Sesame Oil , 2 ins. Daikon (Japanese radish) , 1 T Shoyu _FATE COSI _Shave flesh of halibut; remove skin; add salt and beat with back of
  • 1/2 in lengths. Dish up two pieces to each medium-sized plate. Serve grated Japanese
  • 250 gr (8oz) minced fatty pork (pork shoulder is good here) -2 tablespoons fish sauce -1 tablespoon palm sugar -1 egg -1/4 cup coconut cream -2 tablespoons shredded kaffir lime leaves -
  • 3 tablespoons chopped cilantro leaves -
  • 3 feet sausage casing
  • 0.5 g cure
  • 4 dried long red chillies, deseeded, soaked and drained -large pinch of salt - 2 tablespoons chopped lemongrass -1 tablespoon chopped galangal -1 tablespoon chopped coriander root -1 teaspoon finely grated kaffir lime zest -3 tablespoons minced garlic -4 tablespoons chopped red shallot -1 teaspoon shrimp paste -1/2 cup ground roasted peanuts - FATE COSI _Soak the sausage casings in cold water for at least two hours,
  • 150 F. Prepare an ice bath, and put
  • 10 minutes should be your max
  • 10 persone., n. 3 aragoste , con il corallo messo da parte.,olio
  • 20 minuti-in una terrina schiacciate il
  • 150 gr de beurre demi-sel -100 gr de
  • de beurre
  • 5 mn dès que le four est bien chaud. prèsentation cosi > Sortir
  • 2 par assiette
  • 1 uovo
  • 100 gr farina setacciata
  • 100 ml ) , sale .prèparation_ In
  • 700 gr environ chacun -2 l de court-bouillon -200 gr de beurre -3 échalotes émincées -Sel Fin -Poivre noir Sarawak -1 petite branche de fenouil -Les feuilles d’une branche d’estragon -2 branches de cerfeuil - 5 c s de crème fraîche - 1 c s de sauce Ketchup - 2 c s de fine champagne-preparate questi ingredienti _ Pelez et émincez finement les échalotes. Hachez les herbes.Faites bouillir le court-bouillon dans un faitout et faites-y pocher les homards 5 minutes.Pendant ce temps, faites fondre doucement dans une casserole le beurre avec les échalotes. Préchauffez le four 210°C.Retirez les homards du court-bouillon, égouttez-les et coupez-les en 2 dans la longueur.Extrayez le corail, cassez un peu les pinces et disposez les homards carapaces en dessous dans un plat allant au four. -fate cosi _Versez le beurre fondu et les échalotes sur les homards et enfournez four chaud 10 mn environ.Dans la casserole où a fondu le beurre, mettez
  • 2 Spicchi Aglio
  • 600 gr Pomodori , 3 Cucchiai Olio D'oliva , 1 foglia alloro , 2
  • 12 Cl vino Bianco Secco , Sale , Pepe Bianco , 1
  • minuti Al termine, insaporite il fondo di cottura con il sale
  • 4 tranci salmone fresco - 600 gr asparagi -
  • 10 minuti e poi scolateli.
  • Frullateli con un po’ di panna e sale.Fate rosolare il salmone in una padella con un una noce di burro fuso
  • e il timo tritato. Sfumate con il vino bianco. Fate cuocere per 10
  • minuti, aggiungendo qualche cucchiaio di brodo.Impiattate il salmone, copritelo con la salsa di asparagi e servite.

Istruzioni

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