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Stews with spicy sauce

Stews with spicy sauce


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we really like fishing! and, in our area, the easiest ones are caught. although they are small, they have a very sweet and tasty meat!

  • 12 large guvizi
  • an onion
  • 1 kg of well-ripened tomatoes
  • 1 large clove of garlic
  • 1 hot pepper
  • 2 tablespoons oil + frying oil
  • a little flour
  • salt
  • pepper
  • thyme

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Stews with spicy sauce:

The stalks are cleaned, washed, dried and then sprinkled with salt, pepper and thyme, passed through flour and fried on both sides.

Separately, chop the onion and put it in the 2 tablespoons of oil. When it becomes glassy, ​​add the tomatoes given on the large grater. Let it boil for 2-3 minutes, then add the fried gooseberries, finely chopped garlic and hot pepper, salt and pepper to taste. Let it drop a little then serve with the sprinkled greens on top and the polenta!

Great appetite!


Penne all & # 8217arrabbiata authentic Italian spicy pasta recipe with tomatoes and garlic

Penne all & # 8217arrabbiata authentic Italian spicy pasta recipe with tomatoes and garlic. Simple pasta with tomato, garlic and hot pepper sauce. Fasting pasta. How to make homemade arrabbiata sauce? Simple and fast pasta.

Penne all’arrabbiata meaning “angry penne” is a classic cuisine dish from the Lazio / Rome region. Italians do not consider that they have a unitary Italian cuisine and always specify the region to which one recipe or another belongs. In short: there are some short pasta with tomato, garlic and hot pepper sauce (chili) that give them a more or less spicy touch. Sprinkle fresh green parsley on top and / or grated pecorino cheese.

Penne is classically used for the original pasta all’arrabbiata recipe. The Italians are very strict about choosing pasta for each sauce and the reasons are logically explained. E.g ragu alla bolognese it sticks well to tagliatelle and ragu all & # 8217arrabbiata penetrates inside these short tubular pastes (penne). There are smooth (striped) and striped (streaked) feathers. This all & # 8217arrabbiata sauce adheres better to striped penne.

Ragu all & # 8217arabbiata is also found in jars in supermarkets. I don't think you'll buy it again after seeing how easy it is to prepare. It is a cheap and fasting recipe. Use well-cooked, sweet and meaty fresh tomatoes (San Marzano or Roma), mpsline oil, garlic and a little dried hot pepper (chili). The consecrated recipe is recorded by the Italian Culinary Encyclopedia "Il Cucchiaio d & # 8217Argento". There are no aromatic herbs (oregano or basil) with which some believe that all Italian recipes are made and that any dish with oregano has a "pizza taste".

In winter you can use canned tomatoes (peeled, cubetti) & # 8211 see the version from Giallo Zafferano.

From these quantities results 2 portions of penne all & # 8217arrabbiata.


Baked potatoes with spicy Spanish sauce. A fasting recipe that saves me anytime!

Baked potatoes - what could be simpler, but also delicious? There are a lot of ways to bake potatoes - peeled, peeled, with vegetables, meat, fish or other products, each of these ways being unique and appetizing in its own way. Today the team Bucătarul.eu offers you a fasting recipe, incredibly simple, but with an unmistakable aroma and flavor - baked potatoes bathed in spicy Spanish sauce. This recipe is also perfect for children, if you remove the spicy ingredients from the sauce and replace the mayonnaise with cream.

Ingredients for potatoes

- 6 tablespoons of olive oil

- 2 teaspoons of dried rosemary

- salt and black pepper to taste

Note: See Measuring Ingredients

Ingredients for the sauce

- 8 tablespoons fasting mayonnaise (or cream)

- 2 tablespoons olive oil

- 2 tablespoons lemon juice

- 2 teaspoons of dijon mustard

Note: See Measuring Ingredients

Method of preparation

2. Cut them (including the peel) into the desired shape, or leave them whole if they are smaller.

3. Preheat the oven to 200 degrees.

4. Put the potatoes in a heat-resistant form, add the olive oil, salt and pepper. Sprinkle with rosemary and mix the potatoes well.

5. Bake the potatoes in the preheated oven for 40 minutes.

6. Meanwhile, prepare the Spanish sauce. Chop the garlic and mix it with the lemon juice, olive oil, mustard and fasting mayonnaise. Mix the ingredients well until smooth.


Ingredients for the recipe of fried chicken wings, with spicy sauce

  • For wings:
  • 8 chicken wings, without skin
  • A cup of flour (I used chickpea flour - garam flour - because it seems healthier to me - but normal flour also works)
  • 1 teaspoon garlic flakes
  • 1 teaspoon smoked paprika
  • & frac12 teaspoon ground cumin
  • & frac12 teaspoon pepper (I used a mixture of black, pink and green pepper)
  • Oil spray
  • For the sauce wings:
  • 6 tablespoons spicy Chipotle sauce (a spice prepared from smoked hot peppers)
  • 2 tablespoons spicy Tabasco sauce (stronger than Chipotle)
  • 1 diced mango, fresh or frozen
  • 100 ml of sesame oil
  • 100 ml of Chinese rice wine for cooking shiaoxin
  • 1 tablespoon soy sauce
  • For the pineapple garnish:
  • 4 slices of canned pineapple
  • 3 tablespoons flour (as with the wings, I used chickpea flour, it works normally)
  • 3 tablespoons breadcrumbs
  • 1 or
  • 1 teaspoon ginger paste
  • A little cinnamon
  • Putin ienibahar
  • Oil spray
  • For the salad:
  • 100 g of arugula leaves
  • 200 g watermelon
  • 2 pickled gogonele in brine
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • & frac12 tablespoon honey

How do I prepare the recipe for chicken wings in the fryer?

For the wings, I mixed the flour with the garlic flakes, paprika, cumin and pepper.

Then I rolled the wings through seasoned flour. A very effective way to do this is to put the flour and wings together in a ziplock bag, and shake it well.

I sprinkled the given wings with flour with oil spray and put them in the fryer for 15 minutes, then I turned them over and put them on for another 10 minutes.

For the pineapple, I beat the egg with a fork together with cinnamon, ginger and allspice. I gave the pineapple slices through the flour, egg and breadcrumbs, like slices.

I mixed all the ingredients for the sauce in a blender. I took the wings out of the fryer, poured the sauce over them and put them in the oven for another 10-15 minutes.

Instead, I put the pineapples in the fryer. 7 minutes, back, 5 minutes.

For the salad, I mixed arugula, diced watermelon, and gogonele as well. I made the sauce from balsamic vinegar, olive oil and honey, and poured it on top.

OTHER OPTION :

If you want to make Buffalo chicken wings in classic style, and not in Fantasy style with what Raluca found today in the pantry, the sauce is prepared like this: a cup of hot sauce, 6 tablespoons of melted butter, 1 tablespoon of vinegar, a little crushed garlic, a splash of Worcester sauce- all mix well. Otherwise, the technique is exactly the same: put the wings in flour with spices, fry in a pot or fryer, put the sauce on top and put in the oven.

I have been, even twice, to a Chicken Wings Festival, dedicated to cooking in this style (from where I tried to be inspired). Participants & ndash restaurants in several cities in the UK had to prepare these wings in two ways: once in the classic version & bdquoBufallo Wing & rdquo and once in a unique version, invented by them- & bdquoWild wing & rdquo. So what I did would be Wild Wing. I invite you to try both options and eventually, now that you have learned the technique, to invent your own.

The average grade given by the jury for this recipe is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Fried chicken wings, with spicy sauce, without oil


Spicy duck with mango sauce

What nostalgia! The duck reminds me of my childhood and the delicious recipes my grandmother pampered me with. Although she served it with quince, apples or the famous cherry sauce from Banat, for me it was a lesson that the duck is a "good friend" with fruits. I kept associating it with various fruits, until I discovered that it goes perfectly with the sweetness and strong aroma of mango, intensified by hot peppers and ginger.

I used:
  • two pieces of duck breast
  • salt and pepper
  • 2 well-baked mangoes
  • 1 hot pepper (whole or in part, depending on how much you tolerate)
  • a piece of ginger
  • 2 limes
  • 3 tablespoons honey
  • arugula
  • valerian
Method of preparation

The duck has a delicious meat, but it is important to know how to cook it correctly, in order to highlight its aroma and texture. It should be at room temperature when fried, so I took the duck breast out of the fridge, wiped it with a napkin and cut the skin diagonally in both directions, and then salted and peppered the meat on both sides. . These cuts help the flavors to enter the meat better, and the salt will remove the water from the fat and will result in a crispy crust. Then I let the chest sit and reach room temperature so it could be fried.

Mango sauce

I started by peeling the mango and ginger, then cut the mango pulp into cubes, grated the ginger on a small grater and chopped the hot peppers into small pieces. Then I put them in a saucepan with salt and a little honey. If you don't like spicy, just use flavor. I squeezed two limes in the pan and then I put it on the fire, until the mango pieces softened well, about 10-15 minutes. Do not forget to stir from time to time, and if it runs out of liquid, add a little water.

Depending on how you prefer the consistency of the sauce, chop it coarsely or mash it with the blender, I chose the middle way, with the small, slightly crunchy pieces of mango.

The duck breast

Once it reached room temperature, I placed it with the skin down (very important) in the cold pan and then I put the pan on medium heat. The pan heats up slowly, as does the chest, and thus the fat melts and results in a crispy crust. If you put the breast in the hot pan, a large part of the fat remains in the meat, it does not melt. The breast should be fried for 6-8 minutes, until the skin becomes crispy. Then I turned it on the other side and let it brown for 2 minutes.

Then, I put the duck breast with the skin up, in a hot tray, on baking paper and put it in the hot oven at 190 ° C, for 5-8 minutes. It is important that the chest is upside down, as it will become even more crunchy and delicious.

I took the chest out of the oven and let it rest for 10 minutes. During this time, the temperature inside the meat is balanced, the juices are reabsorbed and the meat becomes more juicy. If it is cut as soon as it is taken out of the oven, all the juices will come out of the chest and will dissipate, and it will be drier. After 10 minutes, I cut the meat diagonally, into slices as thick as my little finger. The breast can only be served with mango sauce or on a salad bed. I chose valerian and arugula because they are slightly sour and temper the sweetness of the mango sauce, but also for the delicate taste of walnuts.

Tips for not wasting food
  • Once we fried the duck, the melted lard remained in the pan, which is considered one of the healthiest amine fats. This is delicious and it's a shame to throw it away, which is why I recommend straining and storing it in a jar in the refrigerator. You can't even imagine how delicious the potatoes or vegetables fried in duck lard are.
  • Ginger has a strong aroma and you rarely cook it all at once. And, to avoid drying in the refrigerator, you can put it on the grater and keep in the jar with a little honey. It goes great in tea, lemonade or even plain, with benefits for immunity.

I enjoy cooking and good appetite! The recipe is a real treat for your loved ones!



Comments:

  1. Vudom

    In it something is also to me it seems it is good idea. I agree with you.

  2. Armin

    cool !!!!

  3. Osburt

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  4. Sadal

    The word of honor.

  5. Circehyll

    Bravo, this magnificent sentence just engraved

  6. Burnett

    I confirm. And I have faced it.

  7. Kajibei

    the very interesting phrase



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