Stew of fresh beans and asparagus with truffle juice
4 servings of dish
What do you need:
- 500 g of green asparagus
- 500 g fresh green beans
- 2 shallots onions
- 50 ml of dry white wine
- 200 g of butter
- 10 ml of truffle juice
- 20 grams of truffles
- salt, black pepper
What to do:
Clean asparagus, break off the hard ends. Beans and asparagus individually pour boiling water, bring to a boil, cook for 2 minutes, fold in a colander, beat ice water. Very finely chop shallots, put in a saucepan, pour white wine, bring to a boil, cook for 2 minutes. Gradually, stirring, drive in small pieces of oil. Pour the truffle juice, put the beans and asparagus, salt and pepper, warm. Serve immediately in warmed plates, sprinkled with slices of truffles. Fresh beans can be replaced with canned beans flax oil or creamy beans butter. Truffle juice is sold in large supermarkets.
Beef carpaccio with red wine jelly
4 servings of dish
What do you need:
- 400 g of beef tenderloin in one piece
- 4-5 branches of oregano
- extra virgin olive oil
- salt, freshly ground black pepper
For galactobureko:
- 8 sheets of filo test
- 400 g of potatoes
- 70 ml of milk
- 3 yolks
- 300 g of butter
For jelly:
- 200 ml of dry red wine
- 20 g of sugar
- 5 g of gelatin
- salt, ground allspice and black pepper
For submission:
- 300 ml of dry red wine
- extra virgin olive oil
- balsamic vinegar
What to do:
Cut the tenderloin with salt and pepper, pour with olive oil, sprinkle oregano leaves with fingers in the fingers, vacuum and place in the refrigerator for 24 hours. For gelatin soak gelatin in 1 tbsp. l. cold water for 10 minutes, mix with red wine, sugar, salt and spices, warm to dissolve sugar and gelatin. Pour into a rectangular tray and cool, 2 h. For galactobureko potatoes peel, boil, drain, dry, crush with warmed milk and half the oil. Add yolks, salt to taste, cool. Fold 2 sheets of filo, smeared them with melted butter. Put the mashed potatoes in the center, fold the envelopes, put them in the baking tray, pour the remaining butter, bake in a preheated oven to 180 ° C until golden brown, about 15 minutes. Meanwhile, heat the frying pan and grill the tenderloin from all sides, so that the meat "grabbed", about 3 minutes. Red wine to evaporate up to 70 ml. Beat up the olive oil with a little balsamic vinegar. Cut the meat into thin pieces, pour wine sauce, next to lay out galactobureko and diced wine jelly. Serve with a mixture of oil and vinegar.
Anolotti carbonara with sturgeon caviar
4 servings of dish
What do you need:
- 200 g of flour
- 2 eggs
- 8 yolks
- 2 tsp. gelatin
- 50 g of pecorino cheese
- 2 tbsp. l. whipped cream
- Salt, black pepper, nutmeg
For sauce:
- 4 slices of bacon
- 1 shallot onion
- 1 clove of garlic
- 30 ml of dry white wine
- 250 ml chicken broth
- 50 g of butter
- 5 chives of chives
- a bit of Parmesan chips
- salt, black pepper
- 20 g of sturgeon caviar
What to do:
For the dough mix the flour with eggs and salt, knead the dough, wrap it in a film, put it in the fridge for 1 hour. For filling, soak gelatin in 2 tbsp. l. cold water. Beat yolks from 2 tbsp. l. hot water into the foam, add the soaked gelatin and cool. Put grated pecorino, salt, pepper and nutmeg. Mix with whipped cream. Very thinly roll out the dough, cut out of it circles with a diameter of 8 cm. In the middle of each mug put 1 tsp. fill, top with another mug and process the edges with egg yolk. For the sauce cut the bacon strips, chop the shallots, garlic and chives. Fry the bacon in 1/3 butter, put shallot and garlic, pour on white wine, add chicken broth and leave for 3-4 minutes. on minimum fire. Strain the resulting broth through a fine sieve into a saucepan and bring to a boil. Add the remaining butter and chives, season with salt and pepper. Boil the aniolotti in boiling salted water, 3 min. Place on warmed plates, pour sauce, decorate with caviar. Submit immediately.
Fillet of the sea language in Normandy
4 servings of dish
What do you need:
- 4 fillets of sea language (fish-salt)
- 250 g fresh mussels in shells
- 100 g of raw peeled shrimp
- 150 g champignons
- 200 ml of dry white wine
- 150 ml of creamy cream
- 100 ml of milk
- 100 ml fish broth
- 50 g of butter
- juice of half a lemon
- salt, freshly ground black pepper
What to do:
Boil the fish fillets in a mixture of 20 ml of white wine and 100 ml of water over a minimum heat, 10 min. Well washed mussels put in a clean pan, add 80 ml of white wine, close the lid tightly and put on medium heat. As soon as the mussels open, get them out of the shells. Dispense the released liquid through a sieve and store it. For the sauce in the saucepan, mix the cream, milk, the remaining 100 ml of wine, fish broth and the liquid remaining from the mussels cooking. Salt and pepper. Cook on low heat for 15 minutes. Finely chop the mushrooms, fry in butter, 10 min. Fold in a colander and add to the sauce along with shrimps and mussels. Cook on low heat for another 10 minutes, then pour in lemon juice. Serve the fillet of sea language with sauce.
Puff pastry with caramelized apples
4 servings of dish
What do you need:
- 250 g of puff pastry
- 4 medium sized apples
- 250 g of small cane sugar
- 160 g of butter
- 120 ml of Calvados
- Mint
- 2 vanilla pods
- fresh cream or sour cream
What to do:
Roll out the puff pastry, prick it with a fork. Using a cardboard stencil 12-15 cm in diameter, make dough mugs. Put the dough on a baking sheet: for 1 serving-1 dough bowl. Peel apples from the peel and core, cut the flesh into thin slices. Put apples on the dough lapped, sprinkle with sugar. In the center put a piece of butter the size of a nut. Bake in preheated to 190 ° C oven for about 18 minutes. Once the cakes are ready, put them on a large plate. Preheat Calvados, pour it on warm cakes and set it on fire. Flambéed cakes right before serving decorate with mint leaves and slices of vanilla pod to make it look like a stalk and apple leaf. Serve with fresh cream or sour cream.
Crispy envelopes with camembert, apples and lettuce
4 servings of dish
What do you need:
- 4 sheets of dough, briquette or filo
- 4 solid sour apples (granny smith, renet)
- 80 g of butter
- 1 Camembert Circle
- 2 tbsp. l. milk
- salt, freshly ground black pepper
- 200 grams of salad leaves for filing
What to do:
Peel the apples from the peel and core, cut the flesh into small slices. In a frying pan, heat 30 g of butter. When the oil starts to boil, put the apples on and cook on medium heat for 10 minutes, stirring occasionally. Salt and pepper. Cut the camembert in half and cut into small cubes. Spice up. Heat the oil and brush the dough sheets with a brush. You can divide one large sheet into two parts - then the envelopes will be smaller. Put the slices of apples and camembert in the center of each piece of the dough, twist it, and then fold it up so that the envelopes turn out. In the remaining warmed butter, fry the envelopes to a golden color, turning over, for 2-3 minutes. from each side. Put on a large plate of salad, flavored to your taste, around to spread envelopes with camembert.