Recipes with Dry white wine

Lamb in ratatouille

Cut the eggplant into slices and put them in a sieve with salt. Cut the onions in both and the garlic cloves in slices. Cut peppers and courgette into cubes. Stir onions, peppers and zucchini in a little oil in a thickened pot over low heat. Rinse the sa

Phase with savory cabbage and mushrooms

Marinade: Chop the mustots and mix with olive oil, white wine, wine grains and freshly ground peppers in a small dish that can even hold the pineapples. Turn the pineapples into marinade and spread them in the dish so they are covered with marinade, cool fo

Gorgonzola

Take a thickened pot and pour the cream in. Reduce the flow, stirring regularly, medium to high heat until it has become creamy and thickened. It should feel smooth. Now come 1½ dl white wine and gorgonzola in the cream. If there is crust on the gorgonzola

Fish Fund

Vegetables and fish legs are chopped roughly and stewed hard in the pan with white wine. Add water to cover, add lemon and bring to a boil. After 20-30 minutes without lid, fish and vegetables are sourced and the water comes back to the heat with lemon juice,

Risotto 04

Heat the chicken brothel Chop the 4 onions Melt 30 gr. Butter came onions Add the rice pipe until they melt in butter. Add white wine. Pour hot broth on, gradually. Add saffron. Take the pot off the heat. Tear a good handful of parmesan and come into t

Oksemignon with root vegetables and Roman pepper sauce (1

how to do it The sauce Half and clean the peppers and press them flat. Grill the peppers in the oven with the skin side up to the skin, dark and bubble up. Allow them to cool and pull off the skin. Beat the mustard pieces in Becel until ready, add white w

Green Asparagus Soup 02

Bring or cut the stabbing end of the green asparagus. Cut the heads off and save them, cut the rods into smaller pieces. Chop the onions well and season them briefly in butter Together with the asparagus pieces in a saucepan. Pour the wine and broth and simme

Hollandaise and Bearnaise sauce

Hollandaise: Use a very thickened pot in which egg yolks are whipped together with lemon juice to a lind mass. If the lemon juice does not spray the flowers enough, add some water. The butter is melted in a saucepan (do not care if it is not brownish, use a m