Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
fish stock
| General Recipes
Cooking receipe to make fish stock under category General Recipes. You may find some video clips related to this receipe below.fish stock brodo di pesce italianriver cafe cook bookbones of 1 large turbot including the head halibut or monkfish 2 red onions peeled and cut in quarters lengthways 2 carr
[ read more ]
anchovy pizza
| General Recipes
Cooking receipe to make anchovy pizza under category General Recipes. You may find some video clips related to this receipe below.anchovy pizzaitalian7g fresh yeast or 1 teaspoon dried yeastsugar150 ml lukewarm water225g flour1/2 teaspoon saltTopping400g canned tomatoes drained and chopped50g mozzar
[ read more ]
Bugs in a Bed Recipe
| Kids
Type: Bugs in a Bed Free Cooking Recipe - Kids Not bad! Ingredients / Directions peanut butterraisinsbread You spread some peanut butter on a slice of bread and add someraisins.
[ read more ]
Beer Biscuits Recipe
| Bread
Type: Beer Biscuits Free Cooking Recipe - Bread You got to try this! Ingredients / Directions 4 cup(s)s biscuit mix4 tablespoons granulated sugar1 (12 ounce) can beer Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.Yields 8 to
[ read more ]
Cooking receipe to make stuffed lamb cutlets under category General Recipes. You may find some video clips related to this receipe below.
stuffed lamb cutlets
costoline di agnello ripiene
italian
carluccio
16 x 2.5cm lamb cutlets French trimmed
salt and freshly ground pepper
75g Fontino or Gruyere cheese cut into slivers
10 large fresh sage leaves
75g Parma ham sliced
2 eggs beaten with a pinch of salt
300g fine dried breadcrumbs
olive oil for shallow frying
This is a derivation of Cotoletta ana Valdostana which uses local veal cutlets and Fontina cheese. The advantage of this recipe is that vou can prepare it in advance and cook it at the last minute. French trimmed cutlets can be prepared by your butcher. Most of the fat and other material is removed leaving just the bone and the round lean meat section at the end.
Cut down the centre of the meat of each cutlet until a most through and open out.
Season with salt and pepper then place a sliver of Fontina or Gruyere cheese on one side followed by a sage leaf and a little Parma ham.
Fold over the other side of the meat.
Dip the cutlets in egg and breadcrumbs to completely coat the meat.
Press the cutlets together to seal and slightly flatten the meat.
Shallow fry in moderately hot of. until golden on both sides.
Serve 4 cutlets per person with Insalata di Fagiolini (qv) or with some Cipolline al Balsamico (qv).
Serves 4
[tubepress mode=’tag’, tagValue=’stuffed lamb cutlets’]
