Raw material: garlic

Butter potatoes / Great attachment

Brambory jsou oblíbená příloha. A i s ní se dá kouzlit. Prostě je povyšte na lahodnou přílohu.

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Tiskni
Servings Prep Time
2 osoby 3 minuty
Cook Time
30 minutes
Servings Prep Time
2 osoby 3 minuty
Cook Time
30 minutes
Brambory můžeme nakrájet na plátky nebo osminky, podle to, jak chcete, aby se na talíři vyjímaly.
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Tiskni
Servings Prep Time
2 osoby 3 minuty
Cook Time
30 minutes
Servings Prep Time
2 osoby 3 minuty
Cook Time
30 minutes
Brambory můžeme nakrájet na plátky nebo osminky, podle to, jak chcete, aby se na talíři vyjímaly.
Butter potatoes / Great attachment
Need:
Units:
How do you:
  1. Důkladně brambory omyjeme, vložíme je do hrnce, zalijeme horkou vodou, salt, přidáme kmín, libeček a uvařímete do měkka. Peel.
  2. Do rozpuštěného másla dáme prolisovaný česnek.
  3. Česnek s máslem promícháme.
  4. Přidáme na plátky nakrájené brambory.
  5. Osolíme a přidáme libeček.
  6. Příloha je připravena. Stačí ozdobit nasekanou petrželkou.

Hey cream cream with mushrooms | A test of courage

Hejka jsem měl vyhlédnutého, ale pořád to nějak nešlo. Chtělo to odvahu. I know, zní to směšně, ale některé věci potřebují čas.

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Tiskni
Servings Prep Time
2 osoby 12 minutes
Cook Time
35 minutes
Servings Prep Time
2 osoby 12 minutes
Cook Time
35 minutes
Ryba na talíři už se u nás zabydlela. Stačí jen nápad. Hejk potřebuje pozornou úpravu. To, co koupíte, jsou válečky ryby, která přišla o hlavu a ocas. Jenže ostatní musíte už udělat sami. Ale pak to stojí za to. Jemná chuť smetany, žampionů a pórku vás dostane spou s jemným masem hejka.
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Tiskni
Servings Prep Time
2 osoby 12 minutes
Cook Time
35 minutes
Servings Prep Time
2 osoby 12 minutes
Cook Time
35 minutes
Ryba na talíři už se u nás zabydlela. Stačí jen nápad. Hejk potřebuje pozornou úpravu. To, co koupíte, jsou válečky ryby, která přišla o hlavu a ocas. Jenže ostatní musíte už udělat sami. Ale pak to stojí za to. Jemná chuť smetany, žampionů a pórku vás dostane spou s jemným masem hejka.
Hey cream cream with mushrooms
Need:
Units:
How do you:
  1. Připravíme si rybu. Rozkrojíme ostrým nožem podél na břišní straně.
  2. Prstem oddělíme páteř od masa. Palec nebo ukazováček, to je jedno. Nůžkami odstřihneme zbytky ploutví na okrajích filetů. Zbavte se těch otravných kostí raději hned.
  3. Dáme vařit brambory nakrájené na plátky.
  4. Vyjmeme z ryby páteř.
  5. Česnek utřeme a pak vetřeme do rybích filetů. Salt and pepper. Nechte tak 5 minutes, aby si koření s česnekem s masem trochu pohrálo.
  6. Na másle opečeme filety z obou stran, tak 10 minut nám bude stačit.
  7. Mezitím nakrájíme žampiony na čtvrtiny.
  8. Rybu vyjmeme z kastrolu. Do výpeku přidáme nakrájené žampiony. Osmahneme je.
  9. Žampiony zalijeme smetanou ke šlehání. Toss.
  10. Zakryjeme a dusíme na mírném ohni 10 minutes.
  11. Mezitím si nakrájíme pórek na kolečka a osmahneme bramborová kolečka na másle. Než skončí příští krok, budou hotové.
  12. K žampionům přidáme nakrájený pórek, promícháme a povaříme tak 5 minutes.
  13. Hejka na žampionech podáváme s opečenými bramborami.
  14. Enjoy your meal.

garlic spaghetti | Garlic, oil and hot pepper

How is it possible? They all know them, they all prepare them, But I somehow neglected them. Garlic spaghetti begin to be a hot favorite to go to go dinner.

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Tiskni
Servings
2 osoby
Cook Time
15 minutes
Servings
2 osoby
Cook Time
15 minutes
Garlic, oil and hot pepper, So spaghetti with garlic and pepper is one of the variants of Italian classics from Naples. Orthodox chefs will insist on it, that neither tomato nor parmesan is added to these spaghetti. But the Italians do not delete that, They also add capers or olives, ancho or almonds. But it really depends on taste and Tom, What do you have at hand. So don't worry about, that your dinner is different from the traditional. We do not cook in the Aglio Olio Museum. And dinner you have done in some fourth minutes. Helpful in this, How long does it take to boil water on spaghetti. Then, according to the All Dente instructions, just eleven minutes plus a minute or two for mixing and serving.
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Rating: 0
You:
Rate this recipe!
Tiskni
Servings
2 osoby
Cook Time
15 minutes
Servings
2 osoby
Cook Time
15 minutes
Garlic, oil and hot pepper, So spaghetti with garlic and pepper is one of the variants of Italian classics from Naples. Orthodox chefs will insist on it, that neither tomato nor parmesan is added to these spaghetti. But the Italians do not delete that, They also add capers or olives, ancho or almonds. But it really depends on taste and Tom, What do you have at hand. So don't worry about, that your dinner is different from the traditional. We do not cook in the Aglio Olio Museum. And dinner you have done in some fourth minutes. Helpful in this, How long does it take to boil water on spaghetti. Then, according to the All Dente instructions, just eleven minutes plus a minute or two for mixing and serving.
garlic spaghetti | Garlic, oil and hot pepper
Need:
Units:
How do you:
  1. Let's cook spaghetti according to All Dente instructions. Meanwhile we have time to prepare everything else. Cut the garlic into slices and pepper, which we got rid of the seeds, nakrájíme na kolečka.
  2. We still cut the leaves of spring onions. I used it as a replacement for parsley and will be used to decorate during serving.
  3. Saute garlic and pepper in oil.
  4. Add the uncontrolled spaghetti.
  5. Season with ground colored pepper. Sprinkle the chopped onions and sprinkle with flakes.

Braised veal | Italy imported from France

I tasted this incredibly delicious food for the first time in Lorransk France. Host Alice did not want to shock us, It's even a favorite meal of her children, Although adults enjoy it more. Just normally cooked dinner. We are still discovering the world, that it can work normally. Zdeněk Pohlreich and Manu Riddi and the boys in action are already hosted in our country with this food. Everyone does it differently, But that is diversity.

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Tiskni
Servings Prep Time
2 osoby 15 minutes
Cook Time
230 minutes
Servings Prep Time
2 osoby 15 minutes
Cook Time
230 minutes
This is Italian food, Milan. So either you add tomatoes, which is a Central Italian affair and lower, or there will not be tomatoes there, convenient for Milan. Let's try the recipe, which is from the north. Without tomatoes. The meat is more important. Veal shaped with a marrow bone. You can only fry meat on lard (Riddi claims, that in the north of Italy did not use olive oil for a long time, So they had enough to do with butter), You can only give oil (The meat makes the pohreich on it) or to add a piece of butter to olive oil, To be satisfied everyone ...
Votes: 0
Rating: 0
You:
Rate this recipe!
Tiskni
Servings Prep Time
2 osoby 15 minutes
Cook Time
230 minutes
Servings Prep Time
2 osoby 15 minutes
Cook Time
230 minutes
This is Italian food, Milan. So either you add tomatoes, which is a Central Italian affair and lower, or there will not be tomatoes there, convenient for Milan. Let's try the recipe, which is from the north. Without tomatoes. The meat is more important. Veal shaped with a marrow bone. You can only fry meat on lard (Riddi claims, that in the north of Italy did not use olive oil for a long time, So they had enough to do with butter), You can only give oil (The meat makes the pohreich on it) or to add a piece of butter to olive oil, To be satisfied everyone ...
Braised veal | Italy imported from France
Need:
Units:
How do you:
  1. Season the slices with salt and pepper from both sides.
  2. Wrap in a smooth flour.
  3. Heat olive oil with a piece of butter. Fry the slices of meat from both sides, may not be completely baked like a steak. Then set aside.
  5. Put the finely chopped onion in a roast, to which we added another piece of butter. We rest for a few minutes. Somehow somehow, do not exaggerate.
  6. Přilijeme víno. We're giving a little bit.
  7. Return the meat to the pan and pour the broth. Cover and simmer for an hour.
  8. We prepare a gremolate: Mix the chopped garlic, grated lemon zest and chopped parsley.
  9. Add the gremolate to the meat. Dusíme ještě 30 minutes.
  10. Served with potatoes or polenta or rice. Or by Milan's risotto.
Tip:

Ossobuco or Osso Buco is a specialty of Lombard cuisine from veal shaped with bone, steamed with vegetables, with white wine and broth. It is often decorated with a gremolate and traditionally served with Risoto Alla Milaneses (Its yellow color gives him a pinch of saffron) or by polenta, Depending on the regional variant. Morek in the hole in the bone, prized,is a determining element of a bowl. Two types of ossobuco are modern versions, which has tomatoes and original version, which does not. Older version, Ossobuco in white, is flavored with cinnamon, by bay leaves and gremolaata. Modern and more popular recipe includes tomatoes, mrkev, celery and onion; Gremolate is optional. You can find the tomato version in Central and South Italy and also in America, Where the Italians brought this delicacy. The American version also appears carrots, petiolate celery and cinnamon or bay leaf.