Recipes with Rocket

Club sandwich with avocado & amp; Broccoli cream

Boil the chicken tenderly and cut it into slices. Boil broccoli very tenderly, like both stalk and top, and purge it. Then pil the avocado and cut it into thin slices. One of the slices is mashed with the broccoli, salted with salt and pepper. The ham

Serrano ham rolls

Work with a slice of serranosque at a time. Cut the slice into 3 pieces across. Put a little rucola on top of the middle of each hammer. (The salad may stick slightly beyond the sides of the hammer) Add 1 piece. Cheese and pressure approx. ½ teaspoon

Salmon Carparccio

Accessories: Coarse bread Butter Cut the salmon into ultra thin slices and put them on four plates. Distribute finely-lemon lemon and a little lemon juice (1-2 tsp.), Along with a little sugar and salt. Turn the casserole and rucola with oil and lime and p

Ru-pin-par-hon-ball salad

Rinse rucola and dry it. Grate pine nuts and sprinkle them in addition to the rucola grated cheese and sprinkle it over the salad. Pour honey and balsamic vinegar over the salad. tips: Boil to buffer

Piadina easy Italian

Flour in a bowl, mix salt and soda with the flour, pour the oil and mix with an electric whip at the lowest speed pour so hot water for a little while still with electricity whipping when the dough starts to collect you go to knead With the hand the dough must

Tagliata con rucola

Give your steak salt and pepper on both sides and fry 1 minute on each side on a fire-hot pan. Take the meat out of the Pan and cut into fine pieces which are placed on a plate. Give it 5 mins in the oven at 170 degrees. In the meantime warmed olive oil

Baked halibut & Shrimp with pasta tossed in basil pesto

Baked halibut & Shrimp: prepared in oven from frozen. Preheat the oven. Place the product on a preheated baking sheet – possibly. on baking paper – in the middle of the oven. The cooking time for the oven is about 50 minutes at 200 ° c or hot air oven 40-4

Steak sandwich with aïoli and chili-peach melba

Start with preparing aïoli: 's hvidløgsfedene and crush them in a mortar with a little coarse salt, add the egg yolk and a little lemon juice and then the oil little by little until aliolien has a suitable consistency. Season to taste with lemon juice. Aïolien