polenta
Ingredients for 4 people: 200 g kale (cleaned)salt, pepper1 clove of garlic4 tbsp olive oil400 ml milk400 ml vegetable stock + 100 ml vegetable broth100 g polenta2 tbsp butter + 50 g butter4 tbsp oil for frying½ bunch of herbs (e.g. parsley, oregano, sage, chervil)1 onion300 g herb mushrooms100 g parmesan cheese1 tbsp pink berries Preparation: 1. wash the kale and cut into bite-sized pieces. Cook in boilingboiling salted water for approx. 5 minutes. Rinse under cold water and squeeze out well.squeeze out well. 2. Peel and finely chop the garlic. Heat 2 tablespoons of olive oil in a saucepan, b...
FoodCentrale (English)
Ingredients for 4 people: 1 l vegetable stock220 g polenta semolinaGrease for the dish and the ramekins1 clove of garlic60 g onions350 g tomatoes1 sprig of rosemary400 g mushrooms300 g courgettes1 tbsp olive oil1/8 l white winePepper, salt200 g mozzarella Preparation: 1. For the polenta, bring the stock to the boil and stir in the semolina slowly. Cook the polenta over a medium heat for about 15 minutes, stirring constantly.Spread the polenta mixture about the thickness of a finger on a greased plate and allow to cool well. 2. Peel and chop the garlic and onions. Wash and dice the tomatoes. Cu...
FoodCentrale (English)
Ingredients for 4 people: 1 red onion1 sprig of rosemary75 g onion lard refined with apples; purely vegetable½ l vegetable stock (instant)salt, pepper125 g polenta600 g carrotssome sugar1 tablespoon sesame seeds Also: Rosemary to garnish Preparation: 1. Peel onion, dice finely. Strip rosemary needles from stems, chop slightly. Melt 50 g lard, sauté onion cubes and rosemary in it. Add broth, bring to a boil briefly, season with salt and pepper. 2. Add polenta while stirring constantly. Turn off the heat and let the polenta swell for about 10 minutes, stirring occasionally. Then let the mixture ...
FoodCentrale (English)
Ingredients for 4 people: Salt125 g polenta1 tablespoon butter40 g grated parmesan400 g small tomatoes120 g feta cheese2 tablespoons pine nuts70 g olivespepper1-2 stalks of rosemary2 tablespoons balsamic cream1 tsp brown sugarOil for the ramekins Preparation: 1. Bring 500 ml salted water to a boil, stir in polenta gradually. Cook without heat and leave to swell for approx. 10 minutes. Stir from time to time. Add butter and parmesan cheese and pour oil into 2 small coated springform pans (about 16 cm in diameter). 2. Meanwhile, for the topping, clean and wash the tomatoes and cut them into smal...
FoodCentrale (English)
Ingredients for 4 people: 1 onion1 clove of garlic2 tablespoons olive oil1 tablespoon buttergrated peel and juice of 1 organic lemon80 g polenta semolina1 glass (400 ml) vegetable stock200 ml whipped cream50 g freshly grated parmesansalt, pepper Also: 50 g diced bacon50 g fresh herbs (e.g. chervil, lemon balm, mizuna alternatively rocket)4 lemon slices Preparation: 1. Peel and finely dice onion and garlic. Heat olive oil and butter in a saucepan.Sauté onion and garlic until translucent. Add lemon zest and stir in polenta semolina. Pour in vegetable stock and bring to a boil, stirring with a wh...
FoodCentrale (English)
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