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The ingredients we need to prepare the scallops to the Italian are:
2 cloves garlic, minced
8 veal scallops finite fat
1 / 2 cup dry white wine
3 / 4 cup of broth
1 / 2 cup fresh basil leaves
2 tablespoons flour
Salt and pepper
Preparation of the scallops to the Italian:
1. In a skillet with a little oil, cook the garlic over low heat
2. In a saucepan, add the flour and salt and pepper
3. Flour and brown the scallops on both sides in the same pan where are the garlic
4. Once removed and book gilder
5. Add the wine and wait until the alcohol evaporates. Then add the broth
6. With the help of a wooden spoon stuck bits off the bottom pan d
7. Incorporate the basil leaves and boil for about 3 minutes
8. Place the scallops back into the pan and finish cooking in oven until thickened cooking background
9. Serve the scallops to the steaming hot Italian
To make the Teriyaki sauce need:
* 8 tablespoons soy sauce
* 3 tablespoons mirin
* 4 tablespoons sake
* 2 tablespoons sugar
Teriyaki Sauce Preparation:
* We mix all liquids in a pan and take to a simmer
* Add sugar stirring until completely dissolved
* We’ll reduce sauce until slightly thick texture
The proportion of the ingredients to make the Teriyaki sauce can vary according to the dish.
To prepare the Oriental rice will need:
* 1 cup green beans
* 1 cup carrots
* 1 cup purr
* 1 cup zucchini
* 1 red bell pepper
* 1 cup bean sprouts
* 1 cup akusay
* Soy sauce
* 1 / 2 cup of draft
* 1 cup cooked rice (may be integral)
Salt and pepper
Oriental rice Preparation:
1. Heat a wok or very good iron skillet with oil and moisten
2. Add the green beans and sliced carrots and cook for 3 minutes
3. Add the leeks, zucchinis and cut red pepper, and cook for 5 minutes and season
4. Finally add the bean sprouts and akusay, always keeping the heat to high
5. Cook for about 3 minutes more and add a little soy sauce and broth
6. Finally incorporate the cooked rice
7. Sauté some more minutes and serve our oriental rice
A rich recipe that can not miss in your kitchen notes
Ingredients:
12 new onions
1 lettuce
5 artichokes tender
300 grams of peas
Oil
3 medium potatoes cut into chunks
Butter
1 pinch of sugar
Salt and pepper to taste
Procedure:
Peel and wash vegetables, put the onion and cut into fine julienne lettuce in boiling oil and butter for 3 minutes then put two cups of water and add peas, quartered artichokes and new potato.
Once this all in a pan, season, added a pinch of sugar and let cook for 40 minutes.
I served in bowls if you want podes put grated cheese on top.
A quick recipe, easy and inexpensive to enjoy both hot or cold:
Ingredients:
1 cup rice
1 small onion
2 cloves garlic
2 tablespoons oil
1 green pepper
2 tablespoons lemon juice
2 glasses of water
Laurel, salt and parsley to taste
Procedure:
Sink the onion and bell pepper and garlic and reahogalos in a pan with oil. Add the rice and let you reahogar few minutes while adding a little water.
When it begins to boil put the bay leaves and salt to taste. Cover with a lid and simmer about 25 minutes, remove it from the heat and let it warm for about 10 to 15 minutes, add the lemon juice, parsley and label.
Only subtraction you enjoy it with anyone.
Time: 45 minutes | Difficulty: Average | Servings: 6 people
Ingredients:
· 250 g minced beef
· 250 g minced pork
· 18 plates of cannelloni
· 1 / 2 onion
· 1 / 2 cup milk
· 1 clove garlic
· 1 tablespoon flour
· 2 tablespoons oil
· Tomato sauce
· Bechamel sauce
· Grated cheese
· Basil
· Oregano
· Butter
· Salt
Preparation:
First we boiled the plates of cannelloni in salty water. Once tender, the retired and put them on a dish towel. In a skillet heat the oil we. Meanwhile, finely chop the garlic and onion and sauté in the skillet. When making color add the beef and pork. Season with salt and let it go by, stirring to be better off.