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COOKING RECIPES
Appetizer
First courses
Main courses
Dessert |
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Beef salad |
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Ingredients:
500 gr. of beef
150 gr. Champignon mushrooms in oil
3 onions
3 tomatoes
2 stalks of celery
40 grams of
Pantelleria capers in salt
extra-virgin olive oil
salt
pepper
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Preparation:
Together in a bowl the beef
boiled, add 3 sliced onions,
tomatoes, seeded and cut into strips, diced celery, capers and
mushrooms Champignon well desalted. Season with olive oil, pepper
and season with a little 'salt.
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Hot thread
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Ingredients:
an onion
30 gr. of butter
3 tablespoons of extra-virgin olive oil
4 beef tenderloin
gr. 150 each
1 teaspoon mustard
1/2 cup of brandy
50 grams of pâté
capers
1/2 tablespoon
pepper cream
salt |
Preparation:
Finely chop the onion and fry
in a pan with butter and oil. Meanwhile, spread with mustard and place
the fillet slices in the pan to brown. Sprinkle then with brandy and
sprinkle with the paté with capers and pepper cream, salt and cook for 6
minutes so that the brandy evaporates almost completely and then serve
hot
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Galletti with olives |
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Ingredients:
2 cockerels Hamburg
salt
pepper
half an onion
50 gr. bacon
4 tablespoons extra-virgin olive oil
40 gr. of butter
5 ripe tomatoes
1/2 cup of brandy
150 gr. of
black olive patè
100 gr.
pesto capers
soup nuts
rosemary
basil
sage
parsley |
Preparation:
Season the wing nuts on the
inside with salt and pepper. Fry the chopped onion and bacon in a pan
with oil and butter over low heat for a few minutes. Lay the wing nuts
in the sauce, and after ten minutes, add the pureed tomatoes. By
restricting high heat, add the brandy and when evaporated, add the
broth, capers and pesto olive paste, pepper and cook for 45 minutes over
low heat. Before removing from the heat, add the herbs and serve hot
cutting the wing nuts in half.
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Swordfish baked |
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Ingredients:
4 slices of swordfish from about
200 gr.ciascuna
1 onion
1 clove of garlic
1 glass of white wine
1000 gr. sauce of
capers
50 gr. pate
of green olives
50 gr. pitted black olives
Oregano from Pantelleria
parsley
chilli
extra virgin olive oil
salt |
Preparation:
Finely chop the garlic, chilli,
onion and parsley. Combined with the sauce chopped us capers, olive
paste, black olives, sliced
and
a pinch of oregano. Add the wine and three tablespoons of olive oil.
Mix well and add this marinade on the fish slices. Let stand for
about an hour, turning the fish a couple of times. Drain the steaks
from the marinade and place in a baking dish greased with a little
'oil and salt. Place the baking dish, cover with aluminum foil, in a
preheated oven at 200 degrees for about half an hour. Pour the
marinade into a saucepan, make the wine evaporate over high heat and
season with salt. When cooked, pour the marinade over the fish,
leaving the pan in the oven for a few minutes. |
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