Sunday, February 2, 2014
- 400 grams of pasta
- 4 pork chops
- 1 green pepper
- 1 onion
- 1 tomato
- 100 cc of white wine
- 400 grams of canned tomatoes
- Salt to taste
-Seal the pork chops, which you should season with salt previously, and cook until they are golden brown, in olive oil and leave them aside in a bowl.
-In the same skillet add Capsicum cut into julienne, julienned onions and tomatoes into slices.
-Degrease the chops with white wine.
-Add tomatoes canned along with oregano. Cook for 20 minutes.
-Return to incorporate chops into the sauce and finish cooking with the rest of the ingredients.
-Serve with the cooked pasta to the Dente.
-75 cubic centimeters of cream
-50 cubic centimeters of béchamel sauce
-20 gram (s) fontina cheese
-20 gram (s) Gruyère cheese
-blue cheese 15 gram (s)
-20 gram (s) of Parmesan cheese
-Quantity to taste of salt, pepper and nutmeg
1. In a hot skillet cream and bechamel sauce.
2. Separate cut the cheese into cubes. When the skillet mixture boils, add the cheese and cook over low heat, always stirring with a wooden spoon.
3. Once they are melted cheeses and a perfect mixture is formed, season the sauce with salt, pepper and nutmeg.
4. Serve and enjoy.
- 400 grams of sardines
- fennel 1 unit
- 4 tablespoons of olive oil
- 1 cup chicken broth
- 1 teaspoon of Saffron
- 1 teaspoon of curry
- 50 grams of raisins
- 2 tablespoons pine nuts
- Quantity to taste salt and black pepper
1. Cut the sardine in small pieces.
2. Wash the fennel bulb, remove the harder layer and discard. Save a leaves and cut the rest into thin slices.
3. In a skillet with 2 tablespoons of olive oil, saute the fennel until it is transparent. Add the sardines and chicken broth, and cook for 5 minutes.
4. In the cooking broth, dilute the saffron and curry.
5. Then add the raisins, pine nuts and add salt and pepper to taste.