Polenta poached egg, crispy polenta and spinach medallions are hidden under the poached eggs. The hollandaise sauce, refined with mustard, will make everything even more appetizing. Ingredients Main course For 8 pieces 500 g of ready-to-use polenta4 tablespoons of olive oil200 g of spinach for the saladsaltpepper250 g of hollandaise sauce3 tablespoons of grainy mustardoil […]
Artichokes and peas are a simple and tasty spring side dish, ideal to accompany meat and fish main courses. In our recipe we have prepared artichokes and peas in a pan with chopped onion, chilli, parsley and white wine, cooking with hot water, so as to create a soft and tasty side dish to be […]
Sea bream with fennel, already cleaned sea bream facilitate the preparation of whole fish. Stuffed with fennel marinated in lemon, sea bream is baked on the baking tray. Ingredients Main course For 4 people 1 fennel of approx. 300 g2 lemons1.2 l of olive oil, eg. Monini Limonesaltpepper4 sea bream of approx. 500 g, already […]
Risotto with zucchini, a vegetarian-flavoured dish to fill up on aroma: this risotto is enriched with white wine, vegetable broth, pine nuts and courgette tongues. Ingredients Main course For 4 people 1 onion1 clove of garlic350 g of zucchini3 tablespoons of olive oil300 g of risotto rice1 litre of white wine8 l of vegetable broth3 […]
Rabbit legs with wine sauerkraut wrapped in bacon and baked in the oven on a bed of sauerkraut, rabbit legs are transformed into a savoury autumn or winter dish. Ingredients Main course For 4 people 1 kg of raw sauerkraut1 onion1 tablespoon of risotto rice2 tablespoons of rapeseed oil2 l of white winea few juniper […]
Baked mushrooms with pumpkin and flavoured with garlic and thyme and cooked in the oven create a tasty vegetarian dish that goes wonderfully with polenta. Ingredients Baked mushrooms with pumpkin- Main course For 4 people 1 litre of vegetable broth200 g of craved polenta500 g of mushrooms, champignons, for example, Pleurotus and shiitake mushrooms500 g […]
Pasta with black truffle is a tasty and refined classic whose unmistakable aroma is given by the truffle added to the creamy cream-based sauce. Ingredients Pasta with black truffle- Main course For 4 people cal. 20 g of truffles, for example, black, in specialty shops1 shallot2 tablespoons of butter1 liter of vegetable broth2 l of […]
Red cabbage salad with tofu, this fruity salad, simple and light, expertly combines red cabbage with grilled tofu and mandarin. Also ideal with chicken. Ingredients Main course For 4 people 460 g of tofu, such as curry600 g of red cabbage3 tablespoons of white balsamic vinegar2 tablespoons of soy sauce2 tablespoons of sesame oil1 teaspoon […]
Pumpkin and Quorn curry, an aromatic vegetarian dish that pays homage to pumpkin, the autumn fruit par excellence. Ingredients Main course For 4 people 200 g of chopped quorn1 tablespoon of pumpkin seed oilsaltpepper200 g of pumpkin seeds100 g of sugar600 g pumpkin, hulled weight, for example Hokkaido2 onions2 tablespoons of red curry paste2 tablespoons […]
Reginette pasta with red chicory, a different pasta dish than usual: this exquisite reginette are embellished with pieces of red chicory, lemon juice, olives and garlic. Ingredients Main course For 4 people 250 g of red chicory½ lemon3 cloves of garlic10 Greek olives400 g of reginette pastasalt4 tablespoons of olive oilpepper How to proceed reginette […]