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.
| Servings | Prep Time |
| 2 osoby | 15 minutes |
| Cook Time |
| 230 minutes |
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|
|
| Need: |
- 800 g veal slices with a bone - which is a veal shaped with a marrow bone
- 1/2 l beef broth
- 100 ml bílého vína
- 1 cibuli
- 3 cloves garlic
- lemon zest
- parsley
- salt
- pepper
- flour
- 50 g butter
- olive oil
- Season the slices with salt and pepper from both sides.
- Wrap in a smooth flour.
- 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.
- 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.
- Přilijeme víno. We're giving a little bit.
- Return the meat to the pan and pour the broth. Cover and simmer for an hour.
- We prepare a gremolate: Mix the chopped garlic, grated lemon zest and chopped parsley.
- Add the gremolate to the meat. Dusíme ještě 30 minutes.
- Served with potatoes or polenta or rice. Or by Milan's risotto.
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.
Meat balls | Since as from IKEA, but not quite
Köttbullar meatballs, that served in IKEA stores. So we'll variant, why not? Marbles? While sometimes it's just a shape. When would you meat dough, you do for burgers ušulali into balls, so you are relatively close. There are some difference but still must be, so what ingredients should be used by the Swedish gastronomic star, formerly an actor Per Morberg? Pera know, but his recipe I'll base. Then I go after her. Per has pork and beef, I just beef. Already here we differ.
| Need: |
300 g
ground beef
300 ml
beef broth
1
cibuli
1
egg
200 ml
smetany ke šlehání
1/2 lžičky
pepře
1/2 lžičky
ground ginger
flour
butter
salt
Units:
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Cibuli rozpůlíme a jednu polovinu nakrájíme nadrobno, druhou na trochu větší kousky. Pokud se vám to nepovede, radši obě půlky krájete nadrobno, pak by to dělalo paseku. Polovinu cibule osmahneme na másle.
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Necháme osmahnutou cibuli mírně vychladout a přidáme k mletému masu. Přidáme i surovou cibuli.
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Přidáme vejce, sůl a koření.
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Přidáme ke směsi trochu smetany na šlehání. Pokud se vám zdálo, že bude směs řídká, zjistíte, že smetana ji docela slušně zahustí. Rozhodně zapomeňte na strouhanku.
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Vytvoříme masovou směs a necháme chvilku odpočinou v chladu.
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Rukama namočenýma ve vodě pak vytvoříme kuličky. Dáme do chladu tak na 15 minutes.
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Kuličky opečeme na másle. Při opékání pohybujeme s pánví, aby se opekly ze všech stran.
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Pozor jen, abyste nemávali pánví příliš a máslo nestříkalo. Až budete kuličky dávat stranou, nechte v pánvi výpek. Budete ho potřebovat.
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Hotové kuličky dáme stranou.
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Do trochy vývaru rozmícháme hladkou mouku. So 1 spoon.
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Do pánve s výpekem nalijeme vývar. mix well.
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Přidáme vývar s moukou a promícháme. Chvilku povaříme.
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Add cream and mix.
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Hotová omáčka.
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Kuličky podáváme s omáčkou a dalamánkem.
Schnitzel | just classic
her, These are things I, Už tady máme přírodní vepřový řízek, Now I start to thin ice. Because anyone can do steak, It stands to reason. O tom zmletého masa Perhaps in this case, not to mention. Chef Zdenek Marcin of the Prague Culinary Institute prepares steak from neck. I have a classic thigh. And watched the, I looked, Zdenek says: "You can do it, of what you want. "So yeah! And as a supplement will be another classic - potato salad.
- Řízky jemně naklepeme.
- Naklepeme je na obou stranách. Nemlátíme do masa. Pokud nemáte kontrolu nad svým máchnutím, použitjte raději folii nebo mikroten, abyste maso místo narušení nezrušili.
- Osolíme z obou stran.
- Připravíme si suroviny na trojobal.
- Postupně balíme v trojobalu – mouce, rozmíchaných vejcích a strouhance. Je dobré použít pinzetu, mouka se vám nenabalí na prsty.
- Pořád má pinzeta práci.
- Teď už přijdou na řadu ruce. Obalíme řízek ve strouhance a tu k masu rukou přitiskneme.
- Dáme do rozpáleného sádla.
- Opékáme na vyšší teplotě.
- Osmažený řízek dáváme stranou na papírovou utěrku.
- ˇ5ízky na papírové utěrce se zbaví přebytečného tuku.
- Řízek podáváme s bramborovým salátem.
Viennese potato salad | Lightweight and without mayonnaise
Before the celebrations of the 100th anniversary of the proclamation of an independent republic, it seems like sacrilege. Vienna salad but that policy does not. Like the classic potato salad is not worth it, that fame began to build in Russia. For the origin of potato salad reportedly stands a French chef, which made him famous was in Russia. There was preparing him for a selected elite Moscow. But do not count among this elite music in the year 1917. The first recipe for fried carp with potato salad, served with Czech cookbooks to get up in 1924. Although the salad had been contained root vegetables, However, a large portion of mayonnaise in it lacked. A Viennese simply missing. Plus, when you add Pork cutlet prepared after the method of Austrian, as you waltz the Blue Danube.
| Servings | Prep Time |
| 2 osoby | 45 minutes |
|
|
|
| Need: |
- 400 g potato
- 1 red onion
- 500 g pork chops z kýty
- 2 egg
- 3 nakládané okurky
- 1 spoon bílého vinného octa
- salt
- pepper
- flour
- 150 ml beef broth
- 150 g sádla
- 50 g butter
- 200 g sterilized peas
- Brambory uvaříme ve slupce, It should do so 30 minutes. Finely chop the red onion, as well as cucumbers and cut them potatoes. Vejce uvaříme natvrdo. And then it all goes like clockwork. So she Preparation 45 minutes sitting. moreover, when cooked potatoes, you can prepare many things, but I needed the 15 extra minutes. I probably slow cook. matters? Try it faster by myself.
- eggs cut them.
- Mix potatoes with eggs.
- Add the finely chopped onion and sliced cucumber, Then pour a little broth.
- Pour a little vinegar.
- Pepper to taste.
- Přidáme hrášek.
- Add salt to taste.
- Gently toss salad.
- And it is done.
