Appetizers: white bread with bresaola and slices of green apple soaked in lemon juice, and bruschette with cream of green olives, pitted and pureed with capers, some anchovies 3 tablespoons of olive oil and mayonnaise.
First course: In a skillet brown the onion in some oil, and 60 grams of bacon, add 2 zucchini cut into julienne and a ladle of water.
Bake for about 15 minutes.
Boil the pasta (trofie, fussilli ecc..) being careful to preserve half a cup of cooking water, jump the paste with the zucchini, add 60 grams of soft cheese (robiola o philadelphia) a handful of grated cheese and mix, if pasta is too dry , add water cooking.
Second: sprinkle the slices of veal with flour, in a skillet brown a clove of garlic in the oil, remove and arrange the slices of veal and brown them on both sides, sprinkle with a dash of lemon juice and half a glass of white wine. Add a handful of chopped parsley, some capers and some anchovy fillets and salt.
Cook for 5/10 minutes and serve.
Salad: lettuce, julienne carrots, arugula, diced oranges, olive oil, balsamic vinegar and salt for seasoning.
Fruit: disponete nel piatto delle fettine di ananas e irrorate con qualche goccia di limone,un cucchiaino di zucchero di canna, una punta di cannella e un goccio di liquore maraschino
Cake: 4 eggs weigh and the same weight used to measure the butter, sugar and flour, 1 orange yogurt 1 packet of yeast. Put into the blender and stir, bake the cake at 180 degrees for about 25 minutes .For orange frosting, mix 200 grams of powdered sugar with the juice of 2/3 oranges until the mixture has thickened and pour cold on the cake.
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