Posts Tagged ‘flour’

Veal medallions with rice

Saturday, June 20th, 2009

A medallion of veal is one of those cuts for which sauteing was invented. Tender enough to cook through quickly, it responds perfectly to this high-heat approach. If you want to make a fancy dinner in a hurry, you’ll probably find this recipe useful. (more…)

Roast carp with garlic

Monday, March 30th, 2009

If you’re into freshwater fish, carp is certainly one of the most popular. Originally from Europe and Asia, the carps are a large number of freshwater fish species, though in colloquial use, carp usually refers only to several larger cyprinid species such as Cyprinus carpio (common carp), Carassius carassius (Crucian carp), Ctenopharyngodon idella (grass carp), Hypophthalmichthys molitrix (silver carp), and Hypophthalmichthys nobilis (bighead carp). (more…)

Hake fillets in white wine

Monday, March 9th, 2009

  • 800 g of hake fillet
  • 4 fresh tomatoes
  • 1dl white wine
  • a bit of flour
  • olive oil
  • a parsley leave, pepper, salt.

(more…)


geaNostra: About | Advertise | Contact | Privacy