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vignole
| General Recipes
Cooking receipe to make vignole under category General Recipes. You may find some video clips related to this receipe below.vignoleitalianriver cafe cook book1.5kg each of peas and broad beans in their pods8 small baby globe artichokes with their stalks2 large handfuls fresh mint4 tablespoons olive
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Sotong Bunga Bercili
| Cyber Kuali
Cooking receipe to make Sotong Bunga Bercili under category Cyber Kuali. You may find some video clips related to this receipe below.Sotong Bunga BerciliBy Amy BehIngredients 800g white squid (sotong) Pound or blend together:
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Deviled Eggs with Paprika Recipe
| Appetizers
Type: Deviled Eggs with Paprika Free Cooking Recipe - Appetizers Try this one! Ingredients / Directions Preparation time: 20 minutes. 6 eggshard-boiled peeledhalved lengthwise 1/4 cup(s) mayonnaise lowfat okay 1 teaspoon mustard 1 teaspoon white vinegar 1/2 teaspoon salt Paprika for g
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Grilled London Broil Recipe
| Barbecue
Type: Grilled London Broil Free Cooking Recipe - Barbecue the best! Ingredients / Directions 1 (1 1/2-pound) flank steak1/3 cup(s) vinegar1/3 cup(s) vegetable oil3 tablespoons brown sugar3 tablespoons soy sauce2 medium onionssliced2 cloves garliccrushed Place steak in shallow glass di
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Cooking receipe to make ragout of lamb offal under category General Recipes. You may find some video clips related to this receipe below.
ragout of lamb offal
coratella di agnello
italian
carluccio
1kg lambs heart liver and lungs
virgin olive oil for frying
2 medium onions finely chopped
1 fresh chilli pepper very finely chopped
1 sprig rosemary bay leaves or sage (not together)
1 bottle dry white wine
salt to taste
1 ripe tomato seeded and cut into cubes (optional)
Clean the offal of any fat and unwanted pieces.
Cut into very small slithers.
Heat some oil in a pan and soften the onion with the chilli and whichever herb you are using. When golden add the offal and stir from time to time.
When the meat starts to brown add some of the wine and tomato if desired.
Cook adding more wine as necessary until soft and tender (about 30 minutes).
Serve with bread rice polenta or as a sauce for pasta.
Because the Padrone (or boss) always used to get the best parts of an animal when it was slaughtered the offal was usually discarded and given to the poor. Not today however. Lambs heart liver and lungs are now a delicacy commanding bery high prices. This specialiy is also cooled though slightly differently in Southern Italy but this is the Umbrian method The original also includes the spleen and intestines but for obvious reasons I suggest you
use ony the liver heart and lungs. Be brave believe me this is a very delicate and tasty dish.
Serves 6
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