Traditional recipes

Beef steak with capers and green olives

Beef steak with capers and green olives

Heat the oil in a pan with a tablespoon of butter and fry the beef skins with a lid over medium heat. The meat will let you put water. I prefer to stifle the meat more than to fry it because I also give it to the child (I avoid giving you fries). When the meat is ready, take a separate piece for the child over the rest, put the wine and let it boil for a few minutes. Finely chop the capers and olives, pepper and parsley.

Serve with potatoes, vegetables, rice.


Exotic sandwich with beef steak

Maybe the best sandwich I've ever made, I couldn't help but share this incredibly tasty combination with you. For the sandwich madness I used a soft baguette, made according to this recipe (click on the link for details), juicy beef steak, caramelized onion and pineapple, fresh tomatoes from the garden and fragrant basil leaves. I assure you, all this together has made this sandwich much more than a simple snack in a hurry, a real culinary joy.

Preparation time: 00:15 hours
Cooking time: 00:15 hours
Total Time: 00:30 hours
Number of servings: 4 servings
Degree of difficulty: environment

  • 4 large baguettes or buns, soft and with a thin shell
  • 2 thick slices of sparrow, antricot or beef muscle, weighing a total of around 500-600 grams
  • 2 small onions
  • 1 clove of garlic
  • 8 slices of pineapple from compote together with 5-6 tablespoons of the syrup in which they are preserved
  • 1 teaspoon brown sugar
  • 2 small tomatoes, preferably a more fleshy variety with few seeds
  • 1/2 cup fresh basil leaves
  • 1-2 green bell peppers (depending on size)
  • 4 tablespoons olive oil
  • 40 grams of butter
  • 4 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • salt and pepper

As I already revealed to you, I used for these sandwiches some baguettes made from the dough from the recipe of Chifle moi (click on the link for details) after the dough grew I shaped it into the shape of baguettes about 20 cm. length instead of giving them the shape of buns, then I continued according to the specifications in the recipe.

1. Leave the beef slices at room temperature for about 30 minutes before cooking. Salt, pepper (if desired, you can add a little rosemary or other herbs) and sprinkle with 2 tablespoons of olive oil. To prepare the steaks, heat a pan with thick walls (preferably cast iron) over high heat, add 20 grams of butter and as soon as the butter foams add the steaks, which are cooked for 5 minutes on each side. , for a medium degree of cooking (if the steaks are too penetrated, the meat will lose its fragility and juiciness, it will become very hard).

Remove the steaks on a plate and cover with a lid or aluminum foil to rest for at least 10 minutes.

2. Crush the garlic clove, cut the onion into thin slices.

3. In a hot pan add 1 tablespoon of olive oil and the remaining 20 grams of butter. Pull the pineapple slices in the pan, sprinkling 1 teaspoon of brown sugar and adding 2-3 tablespoons of compote syrup (picture 1), until the pineapple slices are nicely caramelized and golden. Remove the pineapple slices.

4. Immediately add to the same pan 1 tablespoon of olive oil, garlic and onion, 1 generous pinch of salt, pepper to taste, 2 tablespoons of pineapple compote syrup and balsamic vinegar. Cook the onion over medium heat until it caramelizes (picture 2) then transfer all the contents of the pan to a bowl.

5. Slice the steak into thin slices and mix with caramelized onions (picture 3).

Sandwich assembly:

Cut the sticks transversely and grease the lower part with 1 teaspoon of Dijon mustard. Place tomato slices and basil leaves on top (if the leaves are too big they can be chopped large).

Above the tomatoes, distribute the meat mixed with onions.

Place 2 slices of caramelized pineapple on top of each portion.

Finally, add a few very thin slices of green pepper and cover with the top of the baguette. The fangs stick out right away, I have no doubt that you will have a craving, because the smell would overcome the reluctance of the most conservative of conservatives.


Caponata baked veal steak

Ingredient:

- 2 veal chops
- olive oil
- 2 halved garlic cloves and a few extra cloves
- 2 rosemary branches
- butter
- a lemon, halved
- half an eggplant
- half an onion
- a red pepper
- 2 stalks of celery
- 3 well-ripened tomatoes
- old
- 10 raw capers
- 2 tablespoons of rinsed and drained capers
- a handful of green olives, halved
- a handful of basil leaves
- a handful of roasted pine seeds

1. Season the chops very well and evenly, then heat the olive oil in a pan. Add the chops, halved garlic cloves and rosemary. Cook the veal for 3 minutes on each side, then add about a tablespoon of butter to the pan, let it sizzle and grease the chops with it. Cook for another 2 minutes on each side - it should still be pink in the middle. Transfer to a plate to "rest", pour some of the sauce from cooking and drain the juice from half a lemon. Cover with aluminum foil.

2. To prepare the garnish & quotcaponata & quot, chopped eggplant, onion, red pepper, celery and tomatoes in small cubes - this way they will cook faster and keep their shape. Clean the pan (discard the garlic cloves and rosemary) and sprinkle a little more olive oil. Fry the eggplant over high heat until it turns brown, about 4-5 minutes. Add a few cloves of whole garlic to flavor the oil and, in the middle of the period, add a pinch of salt and sugar to caramelize the eggplant.

3. Add onion and pepper, cook for 2-3 minutes, add celery and cook for another 2-3 minutes. Add the tomatoes, capers and olives and mix for 1 minute. Squeeze the juice from the other half of the lemon and remove from the heat. Stir in the basil, which will cook immediately in the sauce.

4. To end the Italian feast, put a few tablespoons of caponata on each plate. Cut each chop into smaller pieces and place with taste on top of the vegetables. Mix a little olive oil with the rest of the sauce in the pan (or the plate where the meat was) and sprinkle generously. Don't forget some pine seeds!

Words are useless! Taste this traditional recipe of baked veal steak and get lost in the sea of ​​flavors.


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/>O reteta de vita cu aroma de ghimbir din: muschi, orez, ardei gras, supa de pui, ulei de arahide, ulei de susan, ghimbir, sos de soia, amidon de porumb, sherry, usturoi, zahar, sare si piper alb. Ingrediente: 250 g felii de muschi 250 g orez fiert in aburi 350 ardei gras rosii si galbeni…

Magatello in sos cremos de rosii

/>O reteta simpla de magatello in sos cremos de rosii din: magatello, usturoi, ceapa rosie, morcov, tulpina de telina, suc de rosii, vin rosu, supa de carne, ulei extravirgin de masline, sare si piper negru. Magatello este partea posterioară a pulpei de vită, carne slabă, însă fibroasă şi uscată. Ingrediente: 600 g magatello 2…

Tocană de vită cu mere si gutui

O reteta simpla de tocana de vita cu mere si gutui din: carne grasa de vita, unt, ceapa, gutui, dovleac, ananas, mere, zahar pudra, vin, scortisoara, sare si piper. Ingrediente: 1 kg carne grasă de vită 5 linguri unt 3 cepe 3 gutui 1 felie dovleac 1 cutie ananas 4 mere 3 linguri zahăr…


  1. Se asaza toate ingredientele prevazute in vasul robotului de bucatarie si se mixeaza totul 1 minut, sau pana cand se obtine o pasta fina (daca e prea densa, se mai adauga putina apa)
  2. Se potriveste de sare si piper, daca e cazul
  3. Hummus cu masline si capere se serveste imediat, alaturi de legume proaspete, crackers (eu le-am folosit pe cele cu seminte de la Nairn’s), paine prajita, etc, ori se pastreaza in recipiente din sticla inchise ermetic, la rece, pana in momentul utilizarii (nu mai mult de 2 zile, totusi)

Daca va place aceasta reteta,Hummus cu masline si capere, nu ezitati sa-mi lasati un comentariu pe blog. Va voi raspunde tuturor cu drag. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!


Friptura de vita cu sos Creole Remoulade

Incalziti o tigaie in care ati pus putin ulei. Cand este foarte incinsa, puneti pulpa de vita in tigaie si lasati 2 minute pe fiecare parte. Puneti apoi capacul si lasati sa se prajeasca. O friptura de vita buna este gata cand este rumenita la suprafata, dar inca roz inauntru. Asa ne asiguram ca toata aroma este inca acolo, iar carnea nu se va usca.

2. Amestecati toate ingredientele pentru Creole Remoulade.

3. Taiati pulpa felii si puneti-le in farfurii. Turnati sosul. Serviti alaturi de cartofi natur si decorati cu frunze de rozmarin.

1 pulpa de vita (aprox. 2 kg)
25 g chimion
25 g coriandru, macinat
6 g boia iute
6 g piper proaspat macinat si sare grunjoasa
oil
For the sauce:
2 cepe verzi, taiate fin
60-80 g maioneza
1 catel de usturoi, taiat fin
30-45 g mustar boabe
5 g capere, zdrobite
2 g boia iute
piper negru
10 ml ulei de masline
sucul de la un sfert de lamaie


Paste cu carne de vita

paste cu carne de vita
Vrei sa prepari o masa rapida pentru familia ta? Incearca o reteta delicioasa si usor de preparat de friptura de vita cu paste gnocchi. Se prepara in doar cateva minute si este absolut delicioasa. [..] Alte informatii despre: gnocchi , retete vita , friptura vita , retete gnocchi , vita cu paste

Paste la cuptor cu carne de vita si branza

paste cu carne de vita
Pastele cu carne tocata sunt iubite de multa lume. Fa-le la cuptor, adaugand niste branza si un sos de rosii cu busuioc. Preparatul este usor de realizat si va fi gata cam intr-o ora si un sfert. Ingrediente pentru paste la cuptor cu carne de vita si branza 450 gr paste 450 [..] Alte informatii despre: paste , carne , branza

Paste cu vita si masline verzi

paste cu carne de vita
Pastele cu vita si masline verzi sunt ideale pentru serile racoroase de toamna. Se prepara usor, sunt satioase si gustoase. Se servesc cu patrunjel tocat. [..] Alte informatii despre: vita , paste , retete , masline verzi , paste cu vita

Vita Bourguignon

paste cu carne de vita
Vita Bourguignon este o reteta frantuzeasca traditionala, care are la baza carnea de vita si vinul de Burgundia. O poti pregati cu legume precum ciupercile. Acest preparat necesita un timp lung de preparare. [..] Alte informatii despre: carne , vita , ciuperci , ceapa

Paste cu ragu de vita

paste cu carne de vita
Pastele cu ragu de vita sunt usor de preparat, gustoase si aromate. Sunt ideale pentru zilele in care vrei sa mananci ceva rapid si satios. [..] Alte informatii despre: vita , paste , retete , ragu de vita , paste cu ragu de vita

Paste rapide cu carne de vita si mozzarella, un deliciu in zilele friguroase

paste cu carne de vita
Vrei sa te delectezi cu un preparat satios, foarte gustos, dar rapide de preparat? Iti recomandam o reteta simpla de paste fainoae cu carne de vita si mozzarella. Sunt gata in jumatate de ora si sunt atat de bune incat nu te vei mai putea opri din mancat. [..] Alte informatii despre: paste rapide , paste cu carne de vita , retete paste , paste

Testari ADN pentru toate alimentele din carne de vita comercializate

paste cu carne de vita
Incepand de astazi, la recomandarea Comisiei Europene, se vor efectua 100 de prelevari de probe din alimentele din carne de vita comercializate in magazine pentru determinarea ADN-ului carnii de cal. [..] Alte informatii despre: restaurante , comisia europeana , carne de vita , carne de cal , testari ADN , fast-food-uri

Supa italieneasca de legume cu vita

paste cu carne de vita
Supa italieneasca de legume este o mancare cu de toate. Preparatul are multe ingrediente care realizeaza o mancare satioasa si foarte gustoasa. [..] Alte informatii despre: legume , rosii , busuioc , morcovi , vita , patrunjel , supa , fasole , usturoi , telina , carne de vita , retete italienesti

Tacos cu fulgi de porumb si carne de vita

paste cu carne de vita
Vrei sa iti surprinzi invitatii cu o gustare delicioasa si inedita? Atunci incearca o reteta savuroasa de tacos cu fulgi de porumb si carne de vita, care se pregateste in doar cateva minute. [..] Alte informatii despre: carne de vita , tacos , tacos cu carne , reteta tacos

Placinta cu carne de vita

paste cu carne de vita
Placinta nu trebuie sa fie neaparat un desert, ea poate fi si un aperitiv delicios. Poti face o placinta savuroasa chiar si cu carne de vita, care ii va incanta pe musafirii tai. [..] Alte informatii despre: placinta , carne de vita , retete placinta , placinta cu carne

Gulas unguresc pentru paste

paste cu carne de vita
Gulasul unguresc este un fel de mancare popular, potrivit pentru orice ocazie. Hranitor si gustos, gulasul poate fi un pranz potrivit chiar si pentru pachetelul de serviciu. [..] Alte informatii despre: carne vita , rosii , ulei de masline , patrunjel , paste , smantana , paprika , ciuperci , usturoi , gulas , gulas unguresc

Paste savuroase cu vita

paste cu carne de vita
Ai ajuns tarziu acasa si nu ai chef sa stai prea mult timp in bucatarie? Iti propunem o reteta usoara si rapida de paste cu vita. Sunt savuroase si au o aroma deosebita. [..] Alte informatii despre: paste , retete paste , retete vita , paste cu vita

Briose aperitiv cu carne de vita

paste cu carne de vita
Briosele aperitiv cu carne de vita se prepara in doar cateva minute si sunt absolut delicioase. Serveste-le cand ai invitati la masa si cu siguranta ii vei cuceri. [..] Alte informatii despre: briose , retete briose , briose aperitiv , briose cu carne

Sos italian pentru spaghetti cu chiftelute din carne de vita

paste cu carne de vita
Daca iti plac pastele, pregateste un sos italian cu chiftelute din carne de vita. Vei face astfel o mancare delicioasa, pentru intreaga familie. Ingrediente pentru sos italian pentru spaghetti cu chiftelute Pentru chiftelute 450 gr carne slaba de vaca, tocata 1 cana [..] Alte informatii despre: chiftele , paste , sos , carne

Muffins delicioase din carne de vita, perfecte pentru cina

paste cu carne de vita
Daca vrei sa prepari ceva rapid si foarte gustos pentru cina, iti recomandam niste muffins savuroase din carne de vita. Se pregatesc usor, iar aroma lor este imbietoare. [..] Alte informatii despre: cina , briose , carne de vita , muffins , retete cina

Calorii suberec cu carne de vita

paste cu carne de vita
[..] Other information about: calories, minerals, vitamins

Reteta pentru copii: piure de legume si carne

paste cu carne de vita
Daca vrei sa incerci ceva nou pentru micutul tau, poti face un piure pe baza de carne si legume, sub forma de piure. Acest fel de mancare este potrivit pentru copiii cu varste de cel putin 10 luni. [..] Alte informatii despre: orez , legume , lapte , carne , piure , retete pentru copii

Tocanita de vita si legume de toamna

paste cu carne de vita
Daca ai cidru de mere prin casa, acum este momentul sa-l folosesti. Otetul si baconul adauga savoare tocanitei de toamna cu legume si carne de vita. [..] Alte informatii despre: legume , vita , carne , tocanita , carne de vita , bacon , retete toamna

Christmas recipe: beef croutons

paste cu carne de vita
Beef croutons is a tasty dish that you can make for the holidays from leftover steak. Caramelized onions add extra flavor to these snacks. [..] Other information about: Christmas recipes, onions, olive oil, parsley, butter, garlic, beef, horseradish

Beef roll

paste cu carne de vita
Rulada din carne de vita este un fel de mancare satios, potrivit pentru pranz sau pentru o ocazie speciala. [..] Alte informatii despre: retete vita , rulada , pesmet , vita , oua , carne de vita

Gatitul de Paste: 6 ponturi pentru manevrarea alimentelor

paste cu carne de vita
Gatitul de Paste nu este o sarcina usoara pentru nicio gospodina, cand presiunea de a pregati o masa bogata, diversificata si plina de specialitati de sarbatoare complicate pare mai mare decat oricand. Nu te concentra exclusiv pe aroma mancarurilor, ci si pe siguranta ingredientelor folosite. [..] Alte informatii despre: paste , alimente paste , sfturi culinare

Sos pesto cu rozmarin

paste cu carne de vita
Sosul pesto cu rozmarin este un preparat parfumat care poate fi folosit cu succes la fripturi sau la paste. [..] Alte informatii despre: sosuri , pesto , sos pesto , retete sosuri

Friptura de vita cu gutui a la Jamie Oliver

paste cu carne de vita
O reteta cu amprenta lui Jamie Oliver este friptura de vita cu gutui. Combina carnea suculenta cu gutuile caramelizate si aroma de ceapa. Condimenteaza totul cu mirodenii si savureaza rezultatul. Ingrediente pentru friptura de vita cu gutui a la Jamie Oliver 2 linguri ulei de [..] Alte informatii despre: friptura , carne , gutui , jamie oliver

Salata cu broccoli si carne de vita

paste cu carne de vita
Pentru o salata de sezon, incearca o combinatie de broccoli si carne de vita. Pigmenteaza cu niste pasta de hrean si serveste preparatul. Va fi gata in maxim jumatate de ora. Ingrediente pentru salata cu broccoli si carne de vita 700 gr broccoli, fara radacina, despartit in [..] Alte informatii despre: vita , broccoli , carne

Placinta cu vita si bere

paste cu carne de vita
Placinta din carne de vita si bere este un preparat satios, potrivit pentru zilele de toamna. O poti servi la pranz sau seara. [..] Alte informatii despre: ceapa , bere , vita , ulei de masline , placinta , cimbru , usturoi , carne de vita


Articole din categoria: Vitel

Carnea de vitel este frageda si gustoasa, se pregateste usor, se poate asezona dupa bunul plac, iar fripturile de vitel se numara printre cele mai consumate in restaurant si nu numai. Regasiti aici diferite preparate cu carne de vitel, va invitam sa le pregatiti.

Reteta zilei: Supa de vitel cu rosii

Supa de vitel cu rosii din: apa, vitel, orez, cartofi, rosii, ceapa, usturoi, ulei de masline, sos de rosii, sare, piper, patrunjel. Ingrediente: 3 l de apă 1 kg carne de vitel 1/3 cană orez 2 cartofi taiati cuburi 2 roșii 1 ceapa tocata 3 căței de usturoi tocat 1 lingura ulei de masline 4 [&hellip]

Antricoate de vitel in sos de lamaie

Antricoate de vitel in sos de lamaie din: antricoate de vitel, unt, bacon, lamai, faina, alb, patrunjel, sare, piper. Ingrediente: 4 antricoate de viţel fără os 4 linguri cu unt 8 felii de bacon 2 lămâi 2-3 linguri cu fâină 1 lingură cu vin alb 1 legătură de pătrunjel sare piper alb Mod de preparare: [&hellip]

File de vitel in sos de vin alb

File de vitel in sos de vin alb din: file de vitel, foie gras, paine, prapur de porc, rozmarin, cimbru, sare, ceapa, usturoi, vin alb, unt, piper. Ingrediente: 1 file de viţel 200 g foie gras 100 g carne macră de viţel tocată 200 g pâine ţărănească 1 căţel de usturoi 1 prapur de porc [&hellip]

File de vitel in foitaj

File de vitel in foitaj din: foitaj, ardei, file de vitel, sare, piper, spanac, file de porc, bacon, ou. Ingrediente: 450 g foitaj congelat 5 ardei graşi 500 g file de viţel sare piper 500 g frunze de spanac 1 kg file de porc 2 linguri unt topit 100 g bacon 1 gălbenuş [&hellip]

Pulpa de vitel la tava cu legume

Pulpa de vitel la tava cu legume din: pulpa de vitel, telina, morcovi, dovlecel, vanata, ardei grasi, ulei, apa, sare, piper. Ingediente: 500 g pulpa de vitel 1 tija de telina 2 morcovi 1 dovlecel 1 vanata 2 ardei grasi 150 ml ulei 1 pahar apa sare piper Mod de preparare: Tai un morcov şi [&hellip]

Cotlete aromate de vitel

Cotlete aromate de vitel din: cotlet de vitel, ulei de masline, sare, piper. Ingrediente: 700 g cotlet din carne de viţel ulei de măsline sare piper Mod de preparare: Frigeţi cotletele pe grătar, la jar de lemne, câte 5-6 minute pe fiecare parte. Condimentaţi-le cu sare şi piper, după gust. Aduceţi friptura fierbinte la masă, [&hellip]

Muschi de vitel la gratar cu legume

Muschi de vitel la gratar cu legume din: muschi de vitel, vanata, rosii, ulei de masline, lamaie, sare, piper, patrunjel, menta. Ingrediente: 4 felii de muşchi de viţel 1 vânătă 2 roşii 60 ml ulei de măsline 1 lămâie sare piper negru proaspăt măcinat 2 linguri pătrunjel verde, proaspăt tocat 2 linguri mentă proaspătă, tocată [&hellip]

Costite de vitel la cuptor cu vin

Costite de vitel la cuptor cu vin din: costite de vitel, ceapa, pesmet, vin, cascaval, ulei, sare, piper. Ingrediente: 8 costiţe de viţel 2 cepe 100 caşcaval 1 lin­gură pesmet 1 pahar vin alb (200 ml) ulei sare piper unt Mod de preparare: Ceapa, curăţată şi spălată, o tai mărunt şi o căleşti în ulei [&hellip]

Rulouri de vitel cu jambon

Rulouri de vitel cu jambon din: muschi de vitel, jambon, ulei, cascaval, sare, piper. Ingrediente: 4 felii muschi de vitel 4 felii jambon crud uscat 100 g cascaval 2 linguri ulei sare piper Mod de preparare: Bateţi carnea de viţel cu ciocanul de şniţele pentru a o întinde şi a o subtia, apoi ungeti-o [&hellip]

File de vitel in crusta

File de vitel in crusta din: faina, sare, piper, ou, pesmet, file de vitel, ulei de arahide, orez, ulei, ceapa, usturoi, morcov, curry, supa de pui, miere, sos de soia, dafin, garam masala. Ingrediente: 100 g faina sare și piper 1 ou, bătut 100 g pesmet 2 bucati file de vițel 100 ml ulei de arahide [&hellip]

File de vitel cu sos

File de vitel cu sos din: faina, sare, piper, ou, pesmet, file de vitel, ulei de arahide, ulei, ceapa, usturoi, morcov, curry, supa de pui, miere, sos de soia, dafin, garam masala. Ingrediente: 100 g faina sare și piper 1 ou, bătut 100 g pesmet 2 file-uri de vițel 100 ml ulei de arahide Ingrediente pentru [&hellip]

Escalop de vitel cu sos de smantana

Escalop de vitel cu sos de smantana din: faina, escalop de vitel, ulei, ceapa, ciuperci, sherry, smantana, tarhon, sare, piper. Ingrediente: 1 lingura faina 4 bucati escalop vitel 2 linguri ulei 1 ceapa, tocata 150 g ciuperci 2 linguri sherry 200 ml smantana 2 lingurite tarhon sare si piper Mod de preparare: Aszonati faina [&hellip]

Costite de vitel la cuptor

Costite de vitel la cuptor din: costite de vitel, ceapa, pesmet, vin, cascaval, ulei, sare, piper. Ingrediente: 8 costiţe de viţel 2 cepe 100 caşcaval 1 lin­gură pesmet 1 pahar vin alb (200 ml) ulei sare piper unt Mod de preparare: Ceapa, curăţată şi spălată, o tai mărunt şi o căleşti în ulei într-o [&hellip]

Vitel cu sos de ton

Vitel cu sos de ton din: muschi de vitel, morcovi, telina, ceapa, aptrunjel, sare, piper, ton in ulei, maioneza, fileuri de ansoa, lamaie si capere. Ingrediente: 500 g muşchi de viţel doi morcovi o legă­tură de ţelina o ceapă o rădăcină de pătrun­jel sare şi piper Pentru sosul de ton: 150 g ton în ulei [&hellip]

Cotlet de vitel in sos de lamaie

Cotlet de vitel in sos de lamaie din: cotlete de vitel, morcovi, telina, ceapa, lamaie, unt, apa, sare si piper. Ingrediente: 4 cotlete de viţel 600 g de morcovi 2 tulpini de ţelină 2 cepe mici o lămâie 40 g unt 100 ml apă sare şi piper Mod de preparare: Daţi prin răzătoarea mare [&hellip]

Vitel la tava cu portocale

Vitel la tava cu portocale din: piept de vitel, ceapa, portocala, suc de frpfrut, rosii, supa de legume, verdeturi asortate, usturoi, patrunjel, sare si piper. Ingrediente: 800 g piept de vitel dezosat 2 cepe 1 portocala sucul de la 1 grepfrut roz 3 rosii mari 40 cl supa de legume 1 legatura de verdeturi asortate [&hellip]

Steak de vitel cu vin

Steak de vitel cu vin din: cotlet de vitel, sare, piper, ulei de masline, vin, ceapa verde, ou, mustar, unt, ciuperci. Ingrediente: 600-800 g cotlet de vitel sare piper 100 ml ulei de masline 100 ml vin 3 cepe verzi 1 ou 1 lingurita mustar 1 lingurita unt ciuperci Mod de preparare: Se taie cotletele [&hellip]

Antricot de vitel cu morcovi natur si vin

Antricot de vitel cu morcovi natur si vin din: antricoate de vitel, bulion, vin rosu, sare, piper, cimbru, maghiran, boia iute, cartofi si morcovi. Ingrediente: 4-5 antricoate vitel bulion vin rosu sare piper cimbru maghiran boia iute 4-5 cartofi 1-2 morcovi Mod de preparare: Se spala antricoatele si se dau cu sare si peper. Intr-un [&hellip]

Vitel in sos de capere

Vitel in sos de capere din: pulpă de viţel, vin, morcov, ţelină, pătrunjel, foi de dafin, salvie, ton, ansoa, oua, suc de lămâie, capere, ulei, sare, piper, lămâie, capere, rucola, ţelină. Ingrediente: 500 g pulpă de viţel 250 ml vin alb sec 1 morcov 4 fire ţelină 1 rădăcină de pătrunjel curăţată şi tăiată în două 1 foaie de dafin 1 frunză [&hellip]

Steak de vitel

Steak de vitel din: cotlet de vitel, sare, piper, ulei de masline, vin, ceapa verde, ou, mustar, unt, ciuperci. Ingrediente: 600-800 g cotlet de vitel sare piper 100 ml ulei de masline 100 ml vin 3 cepe verzi 1 ou 1 lingurita mustar 1 lingurita unt ciuperci Mod de preparare: Se taie cotletele în felii [&hellip]

Antricot de vitel cu morcovi natur

Antricot de vitel cu morcovi natur din: antricoate de vitel, bulion, vin rosu, sare, piper, cimbru, maghiran, boia iute, cartofi si morcovi. Ingrediente: 4-5 antricoate vitel bulion vin rosu sare piper cimbru maghiran boia iute 4-5 cartofi 1-2 morcovi Mod de preparare: Se spala antricoatele si se dau cu sare si peper. Intr-un [&hellip]

Vitel cu sos de capere

Vitel cu sos de capere din: pulpă de viţel, vin, morcov, ţelină, rădăcină de pătrunjel, foi de dafin, salvie, ton, ansoa, oua, suc de lămâie, capere, ulei de măsline, sare, piper, felii de lămâie, capere, rucola, frunze de ţelină. Ingrediente: 500 g pulpă de viţel 250 ml vin alb sec 1 morcov 4 fire ţelină 1 rădăcină de pătrunjel curăţată şi tăiată [&hellip]

Friptura de vitel cu alune

Friptura de vitel cu alune din: pulpa de vitel, unt, alune, rozmarin, vin, sare, piper. Ingrediente: 800 g pulpa de vitel un pachet unt 200 g alune macinate o lingura rozmarin 2 crengute rozmarin 200 ml vin alb sare piper Mod de preparare: Carnea se taie pentru a se obtine o foaie cat mai neteda. [& hellip]

Muschi de vitel cu sparanghel

Muschi de vitel cu sparanghel din: muşchi de viţel, ulei de susan, sparanghel, broccoli, tăiţei, ghimbir, usturoi, sare, ulei de arahide, vin de orez, apă, sos de chili, sos de soia, zahăr. Ingrediente: 500 g muşchi de viţel 3 linguri ulei de susan 1 legătură sparanghel verde 250 g broccoli 300 g tăiţei de orez 3-4 cm rădăcină de ghimbir decojită 2 căţei de usturoi [&hellip]

Vitel cu fasole verde si sos

Vitel cu fasole verde si sos din: piept de vitel, unt, fasole verde, ceapa, faina, suc de rosii, supa de zarzavat, marar, sare, piper. Ingrediente: 600 g piept de vitel 100 g unt 500 g fasole verde 3 cepe 1 lingura faina 4 linguri suc de rosii 1,5 l supa de zarzavat 1 legatura marar [&hellip]

Rulada de vitel umpluta

Rulada de vitel umpluta din: pulpa de vitel, ciuperci, ceapa, ulei, unt, vin, cimbru, rozmarin, sare, piper. Ingrediente: o bucată pulpă de viţel de 1,2 kg 500 g ciuperci proaspete 2 cepe 2 linguri ulei 100 g unt 200 ml vin alb pătrunjel un praf rozmarin cimbru un praf sare un praf piper Mod [&hellip]

Rulada de vitel umpluta cu ciuperci

Rulada de vitel umpluta cu ciuperci din: pulpa de vitel, ciuperci, ceapa, ulei, unt, vin, cimbru, rozmarin, sare, piper. Ingrediente: o bucată pulpă de viţel 500 g ciuperci 2 cepe 2 linguri ulei 100 g unt 200 ml vin alb pătrunjel un praf rozmarin cimbru un praf sare un praf piper Mod de preparare: Carnea [&hellip]

Vitel cu morcovi

Vitel cu morcovi din: carne de vitel, morcovi, ceapa, suc de rosii, sare, piper, ulei. Ingrediente: 500 g carne de viţel 4 morcovi o ceapă 250 ml suc de roşii 2 foi dafin o linguriţă boabe de piper 2 linguri ulei sare piper măcinat Mod de preparare: In ulei se căleşte carnea până ce [&hellip]

Porumbei umpluti cu carne de vitel

Porumbei umpluti cu carne de vitel din: porumbei, carne tocata de vitel, chifle, ou, ceapa, unt, patrunjel, sare si piper. Ingrediente: 5 porumbei 250 g carne tocată de viţel 2 chifle 1 ou 1 ceapă mică 2 linguri unt pătrunjel verde sare şi piper, după gust Mod de preparare: Se prepară o umplutură din ficatul [&hellip]

Gulas de vitel cu bacon

Gulas de vitel cu bacon din: pulpa de vitel, bacon, ardei, ceapa, bulion, sare, piper, ulei. Ingrediente: felii subţire pulpă de viţel 1 ardei verde 1 ardei roşu 1 ceapă felii de bacon sare şi piper bulion condiment pentru gulaş paste ulei Mod de preparare: Carnea de viţel se taie felii cât este îngheţată, [&hellip]

Tocana cu pulpa de vitel

Tocana cu pulpa de vitel din: pulpa de vitel, bacon, ardei, ceapa, bulion, sare, piper, ulei. Ingrediente: pulpă de viţel 1 ardei verde 1 ardei roşu 1 ceapă bacon sare şi piper bulion ulei Mod de preparare: Carnea de viţel se taie felii, apoi se bate fiecare felie cu ciocanul de şniţele. Se spală şi [&hellip]

Vitel la tava cu rozmarin

Vitel la tava cu rozmarin din: pulpa de vitel, ceapa, telina, morcov, usturoi, rozmarin, boia, sare. Ingrediente: 1 kg pulpă de viţel 1 ceapă 1 ţelină 1 morcov 1 căpăţână usturoi 1 crenguţă de rozmarin 1 linguriţă boia dulce 1 linguriţă boia iute sare si piper Mod de preparare: Cureţi carnea de pieliţe, o [&hellip]


Invata sa potrivesti gusturi. Ce merge bine cu masline

Nu sunt numai pentru aperitive sau pentru infipt in scobitoare in paharul de martini. Maslinele pot face casa buna si un gust perfect langa o multime de condimente si alimente. Inspira-te din combinatiile noastre si creeaza feluri de mancare impresionante.

Cine ar fi crezut ca maslina se potriveste cu ciocolata alba sau anasonul? Niki Segnit scrie in Flavour Thesaurus ca aceste combinatii sunt pe cat de surprinzatoare pe atat de gustoase. Ca sunt vezi sau negre, sarate sau nesarate, maslinele sunt un ingredient care poate da culoare mancarurilor tale.

Masline si anason

Unele masline verzi cum sunt cele picholine (originare din Franta si cu un gust sarat) au si unele note de anason, de aceea, combinatia cu anasonul in cazul lor nu este deloc exagerata. Poti sa marinezi maslinele cu un amestec de ierburi (cimbru, rozmarin, coriandru), anason stelat, scortisoara si ulei de masline. Le poti servi langa un cocktail sau la aperitiv.

Masline si carne de vita

Sunt o combinatie puternica daca stii ce fel de masline sa folosesti. Cele mai bune sunt maslinele negre Kalamata (din Grecia) sau Nicoise (din Franta). Primele sunt mai sarate pentru ca aceasta este procedeul de conservare, dar ambele sunt sortimente foarte aromate. Le poti adauga in mancarurile pregatite cu carne de vita, cum este &ldquoVita Bourguignon&rdquo cu 10 minute inainte de servire.

Masline si capere

Este combinatia care a facut faimoasa Tapenada - felul de mancare din Provence preparat din masline, capere, ansoa si ulei de masline. Este foarte popular in sudul Frantei unde aceasta pasta consistenta se consuma la aperitiv, intinsa pe paine. Nu ai cum sa dai gres cu ea daca vrei sa impresionezi, desi la inceput s-ar putea sa ti se para amara. Secretul este sa pui in amestec masline de origine frantuzeasca verzi (picholine) sau negre (Nicoise).

Masline si usturoi

O combinatie intalnita des in maslinele verzi umplute cu o pasta de usturoi. Nu e indicat sa le alegi pe cele deja pregatite in conserve la magazin. Daca ai rabdare, mai bine le umpli chiar tu. Sau, mai simplu de atat, spune Mark Bittman, poti marina peste noapte maslinele intr-un amestec de usturoi zdrobit, rozmarin, cimbru si coaja de lamaie.

Masline si ciocolata alba

Noua ni s-a parut cea mai ciudata combinatie la prima vedere, dar daca ne gandim ca exista si alte asocieri de ciocolata (dulce) si fulgi crocanti si sarati de porumb sau chiar sare de mare, inventia ciocolatierilor de la Vosges nu mai pare atat de neobisnuita.

Daca vrei sa mergi pe mana combinatiilor clasice de masline cu diverse ingrediente poti incerca la aperitiv:

  • Masline Kalamata negre sau masline mamut verzi cu parmezan
  • Masline umplute cu branza cu mucegai cu pere
  • Masline umplute cu feta cu lipie calda
  • Masline umplute cu gorgonzola cu smochine
  • Masline verzi picante cu cheddar
  • Masline Kalamata fara samaburi cu feta
  • Masline Gaeta &ndash masline negre italiene conservate in sare, unse cu ulei si condimentate cu rozmarin

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Ce ne trebuie pentru reteta de File de peste cu masline, capere si lamaie:

  • -file de peste - 400 g
  • -jumatate lamaie
  • -1 lingura capere
  • -50 g masline
  • -jumatate ardei gras rosu mic (cam 50 g)
  • -salt
  • -pepper
  • -cateva felii ardei iute (optional)
  • -2 linguri ulei (eu am folosit de masline)
  • -1 catel de usturoi(optional)

Am gasit la pescarie niste file de sardina, o minunatie! Nu puteam sa nu iau, iubesc sardina. Nu sunt mari fileurile, am avut 3 fileuri la aproape 400 g total, suficient pentru familia mea. De fapt, numai eu si sotul am mancat, baiatul nu a vrut. Imediat le-am aruncat in tigaie.

Sa va spun cum se prepara reteta de File de peste cu masline, capere si lamaie

Pestele se spala si se usuca cu servetele absorbante, apoi se taie bucati cam de 1 cm latime, sa poata fi usor luat cu furculita si bagat in gura. Daca fileul e mai mare, taiati fasii, suficient cat sa fie bagat in gura, sa nu necesite taierea cu cutitul 🙂 . Se presara cu sare si se lasa 10 minute la rece. In timpul acesta, se spune ca &bdquopestele se-ndulceste-n sare&rdquo. Veti vedea ce gust bun va avea. & # 128578

Verificati daca este curatat de solzi, pentru ca de multe ori am gasit fileul cu solzi. 🙁

Se pune intr-o tigaie uleiul, se adauga si usturoiul zdrobit cu latul cutitului. Se tine pe foc iute 2-3 minute, cat se rumeneste usor usturoiul, apoi se arunca. In uleiul ramas se pun pestele, ardeiul dulce si iute taiate felii fine, caperele si maslinele.

Se salta tigaia pe foc iute, timp de 4-5 minute, pana cand pestele isi schimba culoarea. Nu se amesteca in acest preparat, deoarece exista riscul sa se sfarame pestele. Aveti nevoie de o tigaie gen wok, pentru ca prepararea sa se faca rapid si sa se &bdquosalte&rdquo usor tigaia.

Se adauga si feliile de lamaie (eu le pun cu tot cu coaja) si se continua inca 3-4 minte. Se stinge focul, se acopera cu un capac si se lasa 10 minute sa se odihneasca.

Se serveste cald sau rece, cu patrunjel verde tocat deasupra.

Mai multe retete cu peste vedeti aici . Veti gasi retete vechi, dobrogene, sau retete italiene simple.


Cum gatim cu capere

Caperele (Capparis Spinosa) imprima preparatelor un aspect exotic delicios. Gustul fin si aroma delicata a caperelor nu se pune in evidenta daca sunt puse intregi in mancare, ci daca sunt taiate sau zdrobite, pentru ca gustul lor sa se imprastie prin mancarea care devine plina de savoare.
(Un articol de Maria Vekas)

Anticii greci si romani considerau caperul mai mult condiment decat vegetala. Celebrul medic grec Dioscoride, autorul cartilor "Despre materia medicala", recomanda cataplasme cu frunze de capere impotriva umflaturilor pielii. Bizantinii il serveau pe o felie de paine cu ulei de masline, otet si miere. De aceea, probabil, caperul era cunoscut si sub denumirea de "evorekton",adica planta aperitiva si era folosit la sosurile pentru mancarurile de peste si carne.

In evul mediu, infuziile de caper erau considerate afrodisiace si usor tonice.

Cele mai valoroase parti ale caperului sunt mugurii mai mici, care se culeg dimineata, inainte de inflorire, din mai pana in iunie. Ei infloresc dimineata si se ofilesc la pranz. Fructele de caper sunt mai mari si se culeg incepand cu luna august.

Caperul salbatic se intalneste in tot bazinul mediteranean, iar in Franta, Spania, Italia, Algeria, Cipru si Grecia, caperul se cultiva sistematic. Este un arbust mic, spinos, care creste mai ales pe langa ziduri, stanci, in apropiere de coasta sau terenuri golase. Numai climatul cald si uscat al acestor tari este propice dezvoltarii caperului.

Caperele sunt folosite inca din timpuri biblice la prepararea unor sosuri si a mancarurilor din legume si peste. In gastronomia actuala caperele sunt folosite mai ales la prepararea sosurilor: sosul tartar, sosul remoulade, sosul italian de rosii.

Datorita gustului lor picant, caperele se folosesc pentru aroma si culoare la foarte multe preparate populare in Italia si Spania. Cel mai frecvent se folosesc in salate cu rosii si legume. De asemenea, se gatesc cu piure de mazare sau se adauga la sosurile de tomate cu cateva stafide.

In Italia, caperele sunt folosite cel mai des la paste, cun precadere la cele cu ansoa, sos de rosii si usturoi. De asemenea, se folosesc si in mancarurile cu carne de pui sau iepure, salate sau chiar pe pizza. In Marea Britanie, se prepara de obicei un sos de capere, alaturi de carnea de oaie fiarta sau la feluri de mancare cu peste. In Europa de Nord si de Est, caperele se folosesc de obicei cu peste, iar in Franta, cu limba de vitel.

Iata cateva retete cu capere:

Sos de capere pentru peste

Ingredient:
30 gr. unt nesarat
1½ lingurita de capere clatite in apa rece
1 tablespoon lemon juice
½ lingurita de coaja de lamaie proaspat rasa
sare de mare, dupa gust
piper negru proaspat macinat, dupa gust

Preparation:
Se pun caperele intr-un castron cu apa rece la desarat, apoi se scurg. Se incinge untul intr-o cratita, la foc potrivit. Se adauga coaja rasa de lamaie, sucul de lamaie, caperele, sarea si piperul. Se amesteca si se fierb impreuna timp de 2-3 minute.


Pate de ton cu capere

Ingredient:
320 gr. ton (conserva in ulei),
150 gr. unt,
zeama de lamiae,
capere,
boia de ardei iute,
piper negru proaspat macinat

Preparation:
Se pun tonul, untul, zeama de lamaie, boia si piper in robotul de bucatarie. Se mixeaza compozitia foarte bine, sa devina o pasta, apoi se adauga caperele (dupa gust). Se mai amesteca atat cat sa se zdrobeasca putin caperele. Este bine sa ramana mici bucatele, nu sa devina si ele pasta . Se serveste cu biscuiti sarati sau pe felii de paine prajita.


Pizza cu sardele, mozzarella si capere

Ingredient:

1 blat pizza, 4 fileuri de sardele din borcan, 1 lingura de capere, suc de lamiie, 3-4 linguri pline sos de rosii, 1 mozarella (100 g), 1 lingura de patrunjel tocat

Preparation:

Sardelele se taie pe lung si se pun la marinat in citeva linguri de ulei si zeama de lamaie. Se lasa 15 minute. Se scurg de ulei. Se unge blatul cu sosul de rosii, apoi se pun sardelele, caperele, mozarella taiata marunt, putin din sosul de pe sardele si patrunjelul. Se coace la cuptor 7-8 minute.