Chianti Beef Rigatoni


Good morning ... this day is bright enough so it's nice to start the day more beautiful. On this occasion we will give you recipes made from beef that is quite tasty. In this time the meat dishes size is rather small so be careful in the process so as not to change the shape. However difficult to believe that so much flavor dishes require a short time to prepare, but not this time. Let's try to cook Chianti Beef Rigatoni

Chianti Beef Rigatoni
  • 320g rigatoni
  • 200g beef fillet
  • 4 cloves of garlic, sliced
  • 50g Parmesan, grated
  • 100g unsalted butter
  • 600g canned tomatoes top quality
  • Chianti wine 350ml
  • 1tbsp ground black pepper
  • 3tbsp extra virgin olive oil

How to make it not so hard that Cut the beef fillet and cut into 5mm slices. Cut slices into 1cm strips.
Heat the butter in a heavy saucepan believed, add the garlic and fry gently until brown. Add the tomatoes and season. Cook over high heat for 5 minutes, stirring to break up the tomatoes, then add half of red wine. Continue to cook on high heat enough, add more wine as the sauce reduces. Cook for 15 minutes in total, using all the wine, then stir pepper.

Heat the olive oil in a frying pan until very hot. Add chunks of beef and fry briefly, just to brown each piece on both sides. Beef Stir into the sauce with the juice from the pan. Cook the rigatoni in boiling salted until al dente. Drain and add to the sauce.

Happy cooking :)

Dried Porcini with Tomato Penne


Good morning ... in a pretty cold this morning, it seems to be very good when we cook in order to warm us up. On this occasion we will provide a fairly simple recipe but do not diminish the taste of this dish is so delicious.

In addition, belonging to the cuisine is simple and short menu is packed with full of flavor and style. We also provide a separate recipe for the manufacture of tomato sauce.

Wine suggestion: earthy, medium-bodied red wine works well with this and we went back to an old favorite, very smooth Selvapiana Chianti Rufina which are pure elegance in a glass. Really smooth and supple tannins make sing with freshness that add depth to the food.

Penne, tomato and dried porcini
  • 320g penne
  • 40g dried porcini
  • 2 cloves garlic, thinly sliced
  • 1 tbsp flat leaf parsley, chopped
  • 50g Parmesan, grated
  • 5 tablespoons tomato sauce (see below)
  • 100g unsalted butter
  • extra virgin olive oil

How to cook it is also quite easy, namely Soak porcini in 200ml boiling water for 10 minutes.

Drain the porcini, trying liquid through muslin or paper towels, reserving the water. Rinse and chop the porcini.

In heavy saucepan unbelievable, melt the butter and add the garlic. Add porcini and fry until soft. Add a little liquid and simmer until absorbed porcini. Stir in parsley. Add tomato sauce and season.

Cook the penne in plenty of boiling salted water until al dente. Drain and stir into pasta sauce.
Drizzle with olive oil and serve with Parmesan

Tomato sauce 
  • 2 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 2 x 400g canned tomatoes

Ways of making tomato sauce is thick Heat oil in a frying pan and fry the garlic believed until soft but not colored. Add the tomatoes and season. Cook over medium heat for 20-30 minutes or until the sauce is very thick and the oil comes to the top.

Happy cooking J

(original post : )

Salmon Tartare With Lemon


Good morning ..... been a long time it did not update this blog, because it is too busy with other affairs. On this occasion we will provide one of the recipes that are so mengguah appetite of our family that is Salmon Tartare with lemon.

Salmon was no doubt return delights and nutritional value in it so many types of food that can be created with the main ingredient of this salmon. And here are some materials that can be used to create Tarter Salmon with Lemon

Salmon tartare with lemon
  • 1 red onion, diced
  • 2 lemons, juiced 1 and 1 diced
  • 400g skinless salmon fillets
  • 200g smoked salmon
  • 2 tablespoons chopped dill
  • 2 tbsp small capers
  • 1 tbsp Dijon mustard
  • 1 tbsp creme fraiche
  • olive oil
  • melba toast,

How to make it not so difficult that is input to the red onion in lemon juice and let it soak.

Cut the salmon into small cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, creme fraiche, 1 tablespoon olive oil and onion and juice. Fold together gently and season with salt and black pepper and serve in rotation with melba toast and a drizzle of olive oil.

Happy cooking J

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