Try meat 3513

Written by Filed Under category Without Leave a Comment

Try meat 35135

October 30, 2007

Author: Admin
Forum: Beef
Date: 2007-10-30

Try meat

Written by staff Filed Under Meat Leave a Comment

Duke of York 4

October 29, 2007

Author: Admin

Forum: Drink

Date: 2007-10-29

type dish Drinks
Ingediente main Dry Sparkling Wine
number of persons 1
Notes: --
ingredients 5 / 10 ==== Dry Sparkling Wine \ \ r \
2 / 10 ==== Vermouth Chinato \ \ r \
2 / 10 ==== Grand Marnier \ \ r \
1 / 10 ==== Cognac
Preparation:
Put ingredients in blender with some cubes ghiaccio.Mescolate gently and serve

Written by Filed Under category Without Leave a Comment

Dubonnet special 4

October 29, 2007

Author: Admin

Forum: Drink

Date: 2007-10-29

type dish Drinks
Ingediente main Gin
number of persons 1
Notes: --
ingredients 1 / 3 ==== Vermouth Dubonnet \ \ r \
2 / 3 ==== Gin \ \ r \
==== To Complete: \ \ r \
==== Soda \ \ r \
==== To Serve: \ \ r \
1 Scorza ==== Lemon
Preparation:
Prepare directly into large tumbler, on whose fund already tovino of ice cubes, stirring with special spoon, then add cold soda and mix well again, but much more gently. Serve with lemon peel and (if requested) a straw

Written by Filed Under category Without Leave a Comment

Duke Of York 43

October 29, 2007

Author: Admin
Forum: Drink
Date: 2007-10-29

type dish Drinks
Ingediente main Dry Sparkling Wine
number of persons 1
Notes: --
ingredients 5 / 10 ==== Dry Sparkling Wine \ r \ n2/10 ==== Vermouth Chinato \ r \ n2/10 ==== Grand Marnier \ r \ n1/10 ==== Cognac
Preparation:
Put ingredients in blender with some ice cubes. Stir gently and serve.

Written by staff Filed Under Beverages Leave a Comment

Dubonnet special 42 "," detectedSourceLanguage ":" nl

October 29, 2007

Author: Admin
Forum: Drink
Date: 2007-10-29

type dish Drinks
Ingediente main Gin
number of persons 1
Notes: --
ingredients 1 / 3 ==== Vermouth Dubonnet \ r \ n2 / 3 ==== Gin \ r \ n ==== To Complete: \ r \ n ==== Soda \ r \ n For ==== Serving: \ r \ n1 Scorza ==== Lemon
Preparation:
Prepare directly into the tumbler wide on the bottom of which are already of ice cubes, stirring with special spoon, then add cold soda and mix well again, but much more gently. Serve with lemon peel and (if requested) a straw.

Tags: Treviso recipes, recipes

Written by staff Filed Under Beverages Leave a Comment

Dubonnet Cooler 41

October 29, 2007

Author: Admin
Forum: Drink
Date: 2007-10-29

type dish Drinks
Ingediente main Vermouth Dubonnet
number of persons 1
Notes: --
==== ingredients Vermouth Dubonnet \ r \ n1 Spoon ==== Of Lemon Juice \ r \ n ==== To Serve: \ r \ n ==== Seltz Cold \ r \ n ==== To Decorate : \ r \ n ==== Fruit Of Season \ r \ n1 Spiral Long ==== Scorza Di Limone
Preparation:
Stir in blender with ice cubes. Serve in large tumbler filling the glass halfway and adding seltz very cold. Decorate with seasonal fruits and a long spiral of lemon peel.

Tags: typical recipes, recipes Treviso

Written by staff Filed Under Beverages Leave a Comment

Acciugata Summer 5111

October 29, 2007

Author: Admin

Forum: Starters

Date: 2007-10-29

type dish Starter
Ingediente main D'anchovy fillets
number of persons 4
Notes: --
4 ingredients ==== Bread Slices Integral Casereccio \ \ r \
1 Piece ==== Garlic \ \ r \
==== D'olive oil \ \ r \
400 G ==== Figs Maturi \ \ r \
==== 6 anchovy fillets D'Sott'olio \ \ r \
1 ==== Cipollott Fresh
Preparation:
Tostate bread and sfregatelo with garlic, then irroratelo with a trickle of oil. Peel the figs and tritateli in mixer with anchovies. Spalmate the mixture over the bread, then sprinkle with the minced onion or sliced very thinly

Written by Filed Under category Without Leave a Comment

Acaraj 5111

October 29, 2007

Author: Admin

Forum: Starters

Date: 2007-10-29

type dish Starter
Ingediente main Beans Secchi
number of persons 4
Note: Place: Brazil. Preparation: 30 minutes (plus 24 hours for beans). Cooking: 15 minutes.
200 G ingredients ==== Beans Secchi (beans Beans) \ \ r \
==== 1 onion \ \ r \
Some Rametti ==== Coriander Fresh (oMenta) \ \ r \
==== Sale \ \ r \
Di Palma ==== oil (or olive oil D')
Preparation:
Frullate for a moment beans to spezzarli without sminuzzarli too. Metteteli in a bowl and copriteli with plenty of cold water. Lasciateli bath for 24 hours. After this time, dip their hands into the bowl and smuoveteli, and then removed with a skimmer the skins came to the surface. Drain the beans and frullateli again until you get a cream. United onion, also frullata and chopped coriander. Salt and mix well the whole. Heat 2 cups of palm oil or olive oil in a frying pan to moderate flame. Get the cream and spoonfuls fatela helping drop in hot oil for staccarla, with another spoon. Fry 6 or 7 acarajé at a time. When they are crunchy on the one hand, girateli and friggeteli the other side. Deponeteli on a sheet of absorbent paper and continue in the same way until you esaurio the dough. The acarajé Serve hot or lukewarm. They are so good, but you can also open a little in the middle and insaporirli with a few drops of Tabasco. The acarajé are a typical specialty of Bahia, where you can enjoy on the streets. Li preparing banquets in the improvised bahiane and enjoyed just fried, are a delicious snack

Written by Filed Under category Without Leave a Comment

Vinegar For Flavors And Pepper 5352

October 29, 2007

Author: Admin

Forum: Sauces

Date: 2007-10-29

type dish Salsa
Ingediente main Of Wine Vinegar
number of persons 4
Notes: --
Cl ingredients 100 ==== Of Wine Vinegar \ \ r \
6 ==== Peperoncini \ \ r \
1 Piece ==== Garlic \ \ r \
Pinch salt 1 ==== \ \ r \
1 Rametto ==== Rosemary
Preparation:
It is used for cooking and dress salads and red meat. It pepara putting in 100 cl 6 of vinegar peppers, 1 clove of garlic cleaned and crushed a pinch of salt and a sprig of rosemary. Leave it to macerate ten days in a dry place after filtratelo with the colander, or better, with a pezzuola

Written by Filed Under category Without Leave a Comment

Vinegar 2 5352

October 29, 2007

Author: Admin

Forum: Sauces

Date: 2007-10-29

type dish Salsa
Ingediente main Wine
number of persons 4
Notes: --
1 ingredients ==== Wine Bottle
Preparation:
There is more than one way to get good vinegar, the most simple and fast is certainly that with terracotta container. Take a container of terracota well washed and dried and pour a bottle of genuine wine, cover with a cloth folded and leave approximately one month so that the transformation is complete. This system is quite effective but to have a vinegar a workmanlike manner would be ideal to use the dining area, the container made with slats of wood that once was in all the houses for sale. Today you can see on the wall of a kitchen as embellishment and certainly gives his toco of rustic, but also knowing it would be better used on occasions like this. The procedure is the same container terracotta but the fact is that with wood the result is different. We must always remember that the liquid must never reach the board but must always remain below three fingers when you remove the vinegar for use must always remember to add funds wine in the same amount if the liquid begins to intorbidirsi must filtraro, the dining area must never be left uncovered because the dust can damage the process of acetilizzazione if in the liquid were out of vermetti must do to 60-70 degrees heat to destroy

Written by Filed Under category Without Leave a Comment

Aceto 5352

October 29, 2007

Author: Admin

Forum: Sauces

Date: 2007-10-29

type dish Salsa
Ingediente main Wine
number of persons 4
Notes: --
Cl ingredients 100 ==== Wine \ \ r \
25 Cl ==== Of Wine Vinegar \ \ r \
1 ==== Panino (soft) (optional)
Preparation:
Using a container with a non-glazed earthenware with toxic paints (capacity at least 4 litres) or a bottaino Wooden 5 litres with tap plug. Pour one liter of wine (attention: for a good result grading of wine should be around 10 degrees) and one quarter of good wine vinegar. Close the container with a cork, but open every day for 30 minutes. After two weeks will form the 'mother' dell'aceto sticky consistency and vinegar will be ready for use, adding as other wine to keep the level constant. We use the bottalino the first time it must first wash with water, then with vinegar scuotendolo well, then let dry completely. To facilitate fermentation, the wine can add a few chips of beechwood or fir, or the soft interior of a sandwich (the latter will then filter the vinegar). We also recommend that you raise the vinegar once a year for 'wash' the mother and (if there are) chips. Wash the container well, it dries and then call in the vinegar passed through a clean cloth, chips and the 'mother' washed in wine

Written by Filed Under category Without Leave a Comment

Abbacchio At 2562 Cacciatora

October 29, 2007

Author: Admin

Forum: Meat

Date: 2007-10-29

type meat dish
Ingediente main Lamb
number of persons 4
Notes: --
ingredients 1000 G ==== Cosciotto Di Abbacchio (lamb) Disossato \ \ r \
2 ==== Anchovies Under Sale \ \ r \
2 ==== Peperoncini \ \ r \
1 Piece ==== Garlic \ \ r \
==== Sale \ \ r \
==== Pepe \ \ r \
1 / 2 ==== Glass Of White Wine Dry Casteli Romans \ \ r \
1 / 2 Glass of Wine Vinegar ==== \ \ r \
4 Spoons ==== Oil D'Extra-virgin olive oil
Preparation:
Cut in small pieces the abbacchio. In a frying pan to dissolve in oil, anchovies two dissalate and diliscate, adding the clove of garlic. As soon as the garlic will be put in colorful abbacchio the pan, season with salt and pepper, add the red pepper into pieces and then brown flame alive, turning continuously. When the Abbacchio Sar? well browned, add 1 / 2 cup wine and 1 / 2 cup of vinegar. Cover pan, lower the flame and then finish cooking. Serve hot

Written by Filed Under category Without Leave a Comment

Acciugata Summer 51117

October 29, 2007

Author: Admin
Forum: Starters
Date: 2007-10-29

type dish Starter
Ingediente main D'anchovy fillets
number of persons 4
Notes: --
4 ingredients ==== Bread Slices Integral Casereccio \ r \ n1 Piece ==== Garlic \ r \ n ==== D'olive oil \ r \ n400 G ==== Figs Maturi \ r \ n6 === = On the anchovy fillets Sott'olio \ r \ n1 ==== Cipollotto Fresh
Preparation:
Tostate bread and sfregatelo with garlic, then irroratelo with a trickle of oil. Peel the figs and tritateli in mixer with anchovies. Spalmate the mixture over the bread, then sprinkle with the minced onion or sliced very thinly.

Tags: Recipes treviso, typical recipes

Written by staff Filed Under Starters Leave a Comment

Acaraj 51116

October 29, 2007

Author: Admin
Forum: Starters
Date: 2007-10-29

type dish Starter
Ingediente main Beans Secchi
number of persons 4
Note: Place: Brazil. Preparation: 30 minutes (plus 24 hours for beans). Cooking: 15 minutes.
200 G ingredients ==== Beans Secchi (beans Beans) \ r \ n1 ==== Cipolla \ r \ nAlcuni Rametti ==== Coriander Fresh (or Mint) \ r \ n ==== Sale \ r \ n Di Palma ==== oil (or olive oil D')
Preparation:
Frullate for a moment beans to spezzarli without sminuzzarli too. Metteteli in a bowl and copriteli with plenty of cold water. Lasciateli bath for 24 hours. After this time, dip their hands into the bowl and smuoveteli, and then removed with a skimmer the skins came to the surface. Drain the beans and frullateli again until you get a cream. United onion, also frullata and chopped coriander. Salt and mix well the whole. Heat 2 cups of palm oil or olive oil in a frying pan to moderate flame. Get the cream and spoonfuls fatela helping drop in hot oil for staccarla, with another spoon. Fry 6 or 7 acarajé at a time. When they are crunchy on the one hand, girateli and friggeteli the other side. Deponeteli on a sheet of absorbent paper and continue in the same way until you have exhausted the dough. The acarajé Serve hot or lukewarm. They are so good, but you can also open a little in the middle and insaporirli with a few drops of Tabasco. The acarajé are a typical specialty of Bahia, where you can enjoy on the streets. Li preparing banquets in the improvised bahiane and enjoyed just fried, are a delicious snack.

Tags: Treviso recipes, recipes

Written by staff Filed Under Starters Leave a Comment

Vinegar For Flavors And Pepper 53525

October 29, 2007

Author: Admin
Forum: Sauces
Date: 2007-10-29

type dish Salsa
Ingediente main Of Wine Vinegar
number of persons 4
Notes: --
Cl ingredients 100 ==== Of Wine Vinegar \ r \ n6 ==== Peperoncini \ r \ n1 Piece ==== Garlic \ r \ n1 ==== Pinch salt \ r \ n1 Rametto ==== Rosemary
Preparation:
It is used for cooking and dress salads and red meat. It is prepared by putting in 100 cl 6 of vinegar peppers, 1 clove of garlic cleaned and crushed a pinch of salt and a sprig of rosemary. Leave it to macerate ten days in a dry place after filtratelo with the colander, or better, with a pezzuola.

Written by staff Filed Under Sauces Leave a Comment

Vinegar 2 53524

October 29, 2007

Author: Admin
Forum: Sauces
Date: 2007-10-29

type dish Salsa
Ingediente main Wine
number of persons 4
Notes: --
1 ingredients ==== Wine Bottle
Preparation:
There is more than one way to get good vinegar, the most simple and fast is certainly that with terracotta container. Take a container terracotta well washed and dried and pour a bottle of genuine wine, cover with a cloth folded and leave approximately one month so that the transformation is complete. This system is quite effective but to have a vinegar a workmanlike manner would be ideal to use the dining area, the container made with slats of wood that once was in all the houses for sale. Today you can see on the wall of a kitchen as embellishment and certainly gives his touch of rustic, but also knowing it would be better used on occasions like this. The procedure is the same container terracotta but the fact is that with wood the result is different. We must always remember that the liquid must never reach the board but must always remain below three fingers when you remove the vinegar for use must always remember to add funds wine in the same amount if the liquid begins to intorbidirsi we need to filter it and the dining area must never be left uncovered because the dust can damage the process of acetilizzazione if in the liquid were out of vermetti must do to 60-70 degrees heat to destroy them.

Tags: Recipes treviso, typical recipes

Written by staff Filed Under Sauces Leave a Comment

Aceto 53523

October 29, 2007

Author: Admin
Forum: Sauces
Date: 2007-10-29

type dish Salsa
Ingediente main Wine
number of persons 4
Notes: --
ingredients 100 ==== Wine Cl \ r \ n25 Cl ==== Of Wine Vinegar \ r \ n1 ==== Panino (soft) (optional)
Preparation:
Using a container with a non-glazed earthenware with toxic paints (capacity at least 4 litres) or a bottalino Wooden 5 litres with tap plug. Pour one liter of wine (attention: for a good result grading of wine should be around 10 degrees) and one quarter of good wine vinegar. Close the container with a cork, but open every day for 30 minutes. After two weeks will form the 'mother' dell'aceto sticky consistency and vinegar will be ready for use, adding as other wine to keep the level constant. Who uses the bottalino the first time it must first wash with water, then with vinegar scuotendolo well, then let dry completely. To facilitate fermentation, the wine can add a few chips of beechwood or fir, or the soft interior of a sandwich (the latter will then filter the vinegar). We also recommend that you raise the vinegar once a year for 'wash' the mother and (if there are) chips. Wash the container well, it dries and then call in the vinegar passed through a clean cloth, chips and the 'mother' washed in wine.

Written by staff Filed Under Sauces Leave a Comment

Abbacchio At Cacciatora 25621

October 29, 2007

Author: Admin
Forum: Meat
Date: 2007-10-29

type meat dish
Ingediente main Lamb
number of persons 4
Notes: --
ingredients 1000 G ==== Cosciotto Di Abbacchio (lamb) Disossato \ r \ n2 ==== Anchovies Under Sale \ r \ n2 ==== Peperoncini \ r \ n1 Piece ==== Garlic \ r \ n == == Sale \ r \ n ==== Pepe \ r \ n1 / 2 ==== Glass Of White Wine Dry Castelli Romani \ r \ n1 / 2 Glass of Wine Vinegar ==== \ r \ n4 Spoons == == Oil D'Extra-virgin olive oil
Preparation:
Cut in small pieces the abbacchio. In a frying pan to dissolve in oil, anchovies two dissalate and diliscate, adding the clove of garlic. As soon as the garlic will be put in colorful abbacchio the pan, season with salt and pepper, add the red pepper into pieces and then brown flame alive, turning continuously. When the abbacchio is well browned, add 1 / 2 cup wine and 1 / 2 cup of vinegar. Cover pan, lower the flame and then finish cooking. Serve hot.

Written by staff Filed Under Meat Leave a Comment

Abbacchio A Scottadito 25620

October 29, 2007

Author: Admin
Forum: Meat
Date: 2007-10-29

type meat dish
Ingediente main Lamb
number of persons 4
Notes: --
400 G ingredients ==== Costolette D'abbacchio \ r \ n1 Manciata ==== Dragoncello \ r \ n ==== Sale \ r \ n ==== Pepe \ r \ n ==== Oil D ' olive \ r \ n ==== Lemon
Preparation:
Wet the Abbacchio already cut cutlet with salt, pepper, oil and tarragon. Putting costolette on the plate and make them brown on both sides for 4 minutes. Serve with lemon.

Tags: typical recipes, recipes

Written by staff Filed Under Meat Leave a Comment

Scroll rabbits

October 20, 2007

To cook the roll of rabbit as the first thing you need to flatten the rabbit bone and ricoprirlo completely with slices of bacon, add the radicchio and tomatoes previously prepared, then rolling the rabbit and close it carefully with the twine for cooking and then brown the roll of rabbit in a pan with little oil and then finish cooking in the oven at 180 degrees for about 15 minutes appoggiandolo on a plate covered with paper oven…

Source Restaurant in Vicenza by riccardo

Tags: typical recipes, recipes Treviso

Written by Filed Under 1 Leave a Comment

Scroll rabbit

October 20, 2007

Original post by Alessandro Sperotto

Written by staff Filed Under category Without Leave a Comment

Zuppetta trout salmonat

October 20, 2007

Recipe for cooking trout salmonata begin to clean and spinare trout - remove the head, with these remains aromatizzandolo make a broth with celery, stalks of parsley, onion, carrot little salt and pepper in wheat. Apart from making a soffritto with garlic, anchovies and scalogno all chopped very fine, add the white wine…

Source Restaurant in Vicenza by riccardo

Written by Filed Under 1 Leave a Comment

Zuppetta trout salmonata

October 20, 2007

Original post by Alessandro Sperotto

Tags: Treviso recipes, recipes

Written by staff Filed Under category Without Leave a Comment

Farinata corn Maran

October 20, 2007

Cuciniamo the farinata starting with clean and wash well broccoli, cut into small pieces and stufarli in a pot where previously became soffriggere the onion and chopped bacon with olive oil. Wet broccoli with wine to evaporate then add the hot broth and cook for a few minutes at this point sfarinare corn marano and continue cooking for at least twenty minutes…

Source Restaurant in Vicenza by riccardo

Written by Filed Under 1 Leave a Comment

Farinata corn Marano

October 20, 2007

Original post by Alessandro Sperotto

Written by staff Filed Under category Without Leave a Comment

Gargati co l consiero

October 20, 2007

Recipe of gargati with consiero, we start by kneading the flour with eggs and with the appropriate die in the press (bigolaro) make gargati of about 3 cm in length. For the condiment cut meat knife sminuzzandole well and cook with 80 g of butter in a pan antiaderente.

Original post by Restaurant in Vicenza by riccardo

Tags: Recipes treviso, typical recipes

Written by Filed Under category Without Leave a Comment

Gargati co 'l consiero

October 20, 2007

Original post by Restaurant in Vicenza by riccardo