Recipes with Parmesan

Squash Tart nicoise

Bottom: Ingredients kneaded together and the dough rolled out and put in a pie dish. Tart bottom pre-baked approx. 10 minutes in a hot oven 200 degrees C. Filling: saute the garlic and onion in olive oil. Add the next 5 ingredients and let them simmer until

Silver ask baked garfish

Rinse the fish sprinkle with parsley, parmesan, drizzle with lemon and salt and pepper to taste. Close the fish together, possibly. then wrap the fish in the silver scroll. ask the leaf and place in an ovenproof dish. Add the white wine and bake at 200 degrees

Italian fried eggs

Rub roast surface in small frying molds with butter. Grate or cut into thin slices and favor it in molds. Beat an egg out and carefully lay one in each form. Taste the cream with salt and pepper and pour a tablespoon. cream of each form. Put a quarter garlic c

Spinach omelet

Turn the spinach for about half of the warm oil to the falls together, and leave to cool a little. Whisk eggs, parmesan, parsley, Basil and garlic with a fork. Add the cooled spinach. Warm the rest of the oil in a large skillet and pour the egg mixture o

Baked eggs with Artichoke and parmesan

Heat oven up to 250 degrees C. Butter 4 kokotter with butter and sprinkle the finely chopped herbs in. Halve artichoke hearts, came 4-6 pieces in each kokotte and beat an egg in addition to them. Sprinkle with parmesan, salt and pepper and set kokotterne in

Cold roast beef with Lemon Salad

Peel the lemons, cut them into cubes and put them on a large platter. Sprinkle with salt, chilli and parsley and pour the oil over. Let it soak while the meat is cut into slices. Tear lettuce coarsely and place it in a large bowl. Peel the parmesan shavings an

Leg of Lamb with spring vegetables in wok

Lamb Club rubbed with lemon juice, (the shell must be used for bread crumb), and the seasoned well with salt and pepper. Parsley, garlic and lemon peel chopped finely and mix with the breadcrumbs. 2/3 of which touched with the oil and lubrication on lamb Club,

Leg of lamb a la Madame Desbussont

Buy a Danish leg of Lamb with the butcher and ask him to cut the leg from the hip, but let the shank sit on. Cut the shank of (you can also ask the butcher about it), and got it in a pan and cover it with cold water. When it has been given a rehash, skimmed it