Serves 4; preparation time: 20 min This pasta, as its name suggests, is prepared mostly along the Mediterranean as capers, or Capparis spinosa, whose pickled flower buds are used as herb in this dish, grows wild namely along the Mediterranean coast. You should rinse them before use to remove the salt, and a strong tangy [...]
Prep. time: 30 min Makes: 4 servings You need: 25-30 oz (800 g) of beef fillet 3-4 spoonfuls of oil 4 grated onions 3-4 medium-sized cloves of garlic spoonful of corn flour, salt, and black pepper 5 oz (150 g) of anchovy fish parsley one lemon You no longer have to go to Argentine to [...]
When you see such a long list of products, the first thing that comes to mind can only be, “This Argentinean beef stew must be delicious!” And it really is! Here’s what you need: 2 pounds (1 kg) of beef 4 tablespoons of lard 2 medium-sized onions 3-4 peppers 3-4 tomatoes salt, black pepper, parsley, [...]
3 cups of rice baked or stewed beef salt, black pepper 2-3 onions 4 tablespoons of olive oil 4 tomatoes 2 eggs Estimated cooking time: 70 minutes Rinse the rice and boil it in a pot with boiling salty water for 20 min. Chop a cup and a half of beef into small pieces. The [...]
Let me offer you a classic recipe for beefsteaks – the famous Fillet Mignon, served in restaurants all over the world. 5 oz (150 g) steaks of beef fillet 12-13 oz (300-350 g.) of field or forest mushrooms 2 tablespoons of flour 3 tablespoons of butter black pepper slices of white bread 1 cup of [...]
Excellent ragout takes slow cooking at a low temperature, over a lot of time. Make sure that you have heaps of patience to get this dish done properly. 2 onions; butter; 1.5 pound (750 g) of beef fillet; ВЅ cup of wine; 1 tablespoon of fried flour; 2 carrots; 9 oz (250 g) green beans; [...]
2 eggs; 3-4 oz (100 g) of yellow-cheese; ВЅ cup of rusk; 4 beef steaks; butter; lemon; Garnish: spaghetti, potatoes, lemon, parsley. Whisk the eggs until the get foamy but not too much. In a separate plate mix the grated yellow-cheese and the brayed rusk. Tenderize your steaks, either using the old-school mallet or state-of-the-art [...]