We are in the season of artichokes, to be honest, nI’m not crazy, but they are very versatile in the kitchen, and you can invent enough, and since I was also honored to have a lot of fresh eggs from the hen proliferates here it is, Artichokes with beaten eggs:
However, the cod hooray hooray! I was a little reluctant to cook for its characteristic of being a little salty but then, after a day immersed in water, the salt has lost everything. its flavor wrapped in batter is very unique.
Talking about FOOD, do you remember that I mentioned the wonderful dinner we did Saturday night with our dear friends?! Here is the second that we ate: a fantastic Beef tenderloin with green pepper, a refined receipe quick to prepare.
I did moving away slightly from the original recipe, I omitted the mustard and I blended with the red wine, the Valpolicella revision instead brandy. The result was excellent!
To do something different I thought I’d use as a side dish of potatoTopinambur.
Here is the recipe, Beef tenderloin with green pepper and topinambur chips:
Beef tenderloin with green pepper and topinambur chips
Pork loin with cream , creamy and really enjoy to children
Ricetta: Second course
300 g of Pork loin
250 ml of fresh cream
salt and pepper to taste
marjoram and sage to taste
extra virgin olive oil
white wine to taste
Finely chop the shallot and fry with a little oil in a frying pan.
Combine the pork loin previously floured, herbs and deglaze with white wine
Continue cooking, adding the cream. If the cream ends and it'is not quite finished cooking add a little milk.
Bake for about 45 minutes
Serve with a sprinkling of pepper.
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