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Northwoods Pilaf
| Everyday Recipes
Cooking receipe to make Northwoods Pilaf under category Everyday Recipes. You may find some video clips related to this receipe below.Northwoods PilafRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Rice/GrainsAmount Measure Ingredient -- Preparation Method-------- ------------ -------
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Greek Garlic dip sauce Recipe
| Greek
Type: Greek Garlic dip sauce Free Cooking Recipe - Greek Simply good! Ingredients / Directions 1/2 cup(s) olive oil.4 to 6 cloves garlic or to taste5 slices of bread without the crusts white wine vinegar salt Peel the cloves garlic and live them into some vinegar for 5-6hour(s). then
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Apricot
Nuts-Orange Balls Recipe
| Dessert
Type: ApricotNuts-Orange Balls Free Cooking Recipe - Dessert It's ok! Ingredients / Directions 10 oz dried apricots; or peaches,7 oz/cup(s)2/3 cup(s) hazelnutsor walnutsalmondsor pecans2/3 cup(s) sugarpowdered2 teaspoon grated orange zest2 tbsp orange juiceor rum3 oz bittersweet choco
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honey and yoghurt muffins
| Aga Recipes
Cooking receipe to make honey and yoghurt muffins under category Aga Recipes. You may find some video clips related to this receipe below.honey and yoghurt muffins225g plain white flour 1 1/2 tsp baking powder 1 tsp bicarbonate of soda pinch of salt 1/2 tsp ground mixed spice 1/4 tsp ground nutmeg 5
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Cooking receipe to make flown away sparrows with polenta under category General Recipes. You may find some video clips related to this receipe below.
flown away sparrows with polenta
uccelletti scappati
italian
carluccio
10g dried porcini mushroorns soaked in 150ml lukewarm water
4 small chicken breasts sliced horizontolly into 3 thin slices or 12 thin slices of turkey breast
salt and freshly ground pepper
5 x 15g slices specl
40g pine kernels
1 tablespoon finely chopped fresh flat leaf parsley
10g butter
seasoned plain flour
2 tablespoons extra virgin olive oil
For the sauce:
1 shallot finely chopped
1 garlic clove finely chopped
200g fresh shiitake mushrooms
150g fresh oyster mushrooms
2 tablespoons dry red wine
salt and freshly ground pepper
1 teaspoon finely chopped fresh flat leaf parsley
1 tablespoon passata di pomodore (sieved tomatoes)
For the polenta:
600ml water
75g instant polenta
50g unsalted butter
2 tablespoons fresh flat leaf parsley
Soak the dried porcini in the water for 30 minutes.
Strain well reserving the soaking liquor and finely chop the mushrooms.
Put each slice of chicken or turkey between 2 sheets of clingfilm and beat with a mallet until thin.
Season each slice with salt and pepper.
Onto each scaloppine put one third of a slice of speck a sprinkling of pine kernels chopped porcini a pinch of parsley and a few hazelnutsized dots of butter.
Roll up each scaloppine and secure with a cocktail stick and dust each with flour patting off any excess.
Brown gently in the heated oil turning until they are cooked.
Remove from the pan remove the cocktail sticks and keep warm.
Add the shallot and garlic to the same pan and fry for 30 seconds before adding the fresh mushrooms.
Fry gently for 3 minutes stirring then add the remaining slices of speck cut into thin strips and the red wine.
Simmer for 2 minutes to evapourate the alcohol then add 4 tablespoons of the porcint soaking liquor reserved earlier salt and pepper parsley and tomatoes.
Cook for a further 2 minutes to develop the fiavours then return the sparrows to the pan. Simmer gently for 5 minutes adding more soaking liquor if necessary. Season to taste.
In another pan bring the water for the polenta to the boil.
Add the polenta in a thin stream and stir until it has thickened.
Add the butter and parsley and serve with the false sparrows and sauce.
Sparrow onginaly called osei in the Venetian dialect were a speciality of that region but this dish was also adopted by Bergamo. Here the sparrows have flown away to be replaced by rolls of chicien fillet!
Serves 4
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