Recipes with Salt

Cavolfiore fritto

White wine or water is poured into the bowl and the flour granted under still whipping. The egg whisked together in a Cup before it is stirred together with meldejen. Dough seasoned with salt and pepper to taste and finally made on ice 1 hour. While shared blo

Tournedos with parma ham and gorgonzola cheese

Cut the tenderloin into 4 equal patties, about 4 cm high. Form them so that they will be round (they may not be printed). Brown steaks in oil over high heat on both sides for about 1 min. Came the steaks in a heat-proof platter, butter mustard on and put parma

Kalvemedaillon with Morels

Calves de-fat and cut out to 8 medailloner. Fry them in a hot pan in butter about 2 min. on each side. In the same Pan fry morklerne, which are cut into small pieces and rinsed thoroughly. Boil the pan with port wine. Add the broth and heavy cream. The sauc

Kalvemedailloner with leeks and spinach pasta

Remove the coarse stems from spinach and rinse the leaves until they are free from soil. Cut the top portion of the top of the leeks, rinse the rest thoroughly and cut them into thin rings at 2-3 mm. Saute the leeks in a pan in a tablespoon. butter, add saffro

Sauté of Veal Tenderloin with stuffed tomatoes and gorgonzola sauce

De-fat for tendons, possibly. chain muscle and Tenderloin head. Selection of the 12-16 slices, cut into 1 cm. thick. The washers are plumped with the hand. Tenderloin slices seasoned lightly with salt and pepper and fry 1 minute on each side in a pan of oil an

Carne cruad alla piemontese

The fillet is freed for fat and tendons and put it in the freezer until it is letfrossen. Pale celery washed and cut into very fine cubes. Marinade: Salt and lemon juice mix and stirred up with olive oil under heavy whipping. The meat is taken out of the

Calzoncini with artichokes and dandelions

The dough: Stir the yeast into the water, add sugar, salt and oil. Stir the flour in gradually and knead into the dough is smooth and supple. Style it to uplift (double size) 1-2 hours in a warm place. Filling: blanch the dandelion leaves in salted water fo

Kløbenboller II

Put raisins and sukat in a bowl and pour a little flour over. turn the raisins and sukat in flour. Dissolve the yeast in lukewarm water. Add the yogurt, oil, salt and sugar. Stir together and add the flour, raisins, sukat, baking powder and cardamom. Knead the