Mount And Blade Guide Making Friends

squids and artichokes

Artichokes combine well with many things ... present them in this recipe stewed with the squids.

Preparation time 30 minutes

Difficulties della ricetta

Ricetta facile

Ingredienti
500 gr di totanetti già puliti
3 - 4 carciofi
1 spicchio d'aglio
olio di oliva q.b.
prezzemolo q.b.
vino bianco secco q.b.

le dosi di questa ricetta sono indicate per 4 persone

Preparazione
Pulire innanzitutto i carciofi, togliendo le foglie più dure, le spine e asportando le "barbette" dalla parte interna.
Mettere i carciofi a bagno in acqua acidulata con succo di limone per evitare che blacken.

In a pan fry the garlic in a little oil.

Cut the artichokes into quarters and place them in a fry pan.
Blend with a little 'white wine and cook covered for 3 to 4 minutes. Add the squids

rinsed and drained.
Cook stirring often for 10 to 12 minutes, the squids will be soft.

Salt to taste, then sprinkle with fresh chopped parsley.

Serve warm.

Images


Other recipes
There may also be of interest:

Fried artichokes	stew with artichokes
sliced \u200b\u200bartichokes	Pasqualina artichokes

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Tuska

Remove Hemorrhoids Ontario

Cod with creamy leeks in cream tempura

A second strong taste, a recipe where the soft notes of creamed codfish in its cream contrast nicely with the crispy leek tempura.

Tempo di preparazione
2 ore e mezza

Difficoltà della ricetta

Ricetta Facile

Ingredienti
1,2 Kg di baccalà (già dissalato)
500 gr di porri
1 cipolla
150 ml di olio di oliva
vino bianco secco q.b.
200 ml di latte
farina q.b.
acqua frizzante q.b.

le dosi di questa ricetta sono indicate per 4 persone

Preparazione
If you buy the dried cod soaked already, however, leave to soak in cold water for 24 hours,
changing the water from time to time, will prevent a residue of salt can ruin the dish.

Finely chop a piece of leek, onion, and fry in oil until golden. Deglaze with white wine and let evaporate.

Remove the skin the fish and remove possible remaining pins, using a boxcutter and tweezers.
Cut the fillets into pieces large enough regular.
coarsely chop knife trimmings, a quarter of fish in total.

Place the chopped fish on the bottom of a crock pot and cover with the sauce.
Add the milk and put on very low heat. Cook
always covered over very low heat for one hour, the fish will have to discard.
Whisk the cream with the immersion blender to mix.

Cook the remaining pieces of cod in cream, moving from time to time, but being careful not to fall apart.
Bake for 45 minutes.

For the tempura, cut the leeks into julienne strips, then prepare a thick batter with soda water, flour and a pinch of salt.
The water must be cold, you should leave it in the freezer for half an hour before using.
The batter should be large enough to keep her attached to vegetables.

Pass the julienne of leeks in the batter, forming clumps with the help of a whisk or a spoon (see picture), then fry in hot oil for sprigs 4 to 5 minutes.

Serve the cod in its warm cream accompanied by tufts of crispy leeks.

Images


Note You can replace the cod with the cod, in this case, you add salt to taste the dish.

Other recipes
There may also be of interest:

Vellutata di porri	Prassopita
Frittelle di stoccafisso	Linguine stoccafisso e pomodorini

Is It Liver Pain Or Something Else

Pizzoccheri

Tradizionale ricetta della Valtellina, robusto piatto unico che ci riporta ad una cucina povera, ma gustosa ed equilibrata.
Ricetta ispirata a quella originale dell' Accademia del Pizzocchero !

Tempo di preparazione
1 ora e mezza

Difficoltà della ricetta

Ricetta Facile

Ingredienti
400 gr di farina di grano saraceno
100 gr di farina 00
300 ml di acqua
250 gr di formaggio tipo "latteria"
150 gr di formaggio grana grattugiato
500 gr di foglie di verze
400 gr di patate
200 gr di burro
aglio, foglie di salvia fresca, pepe qb


Preparation Mix the two flours with a pinch of salt, then form a fountain on a work surface large enough. Place one piece
del'acqua and begin to knead.
Add the remaining water gradually.
rules on how much water for the dough is dry but soft enough that it can be spread with a rolling pin without flaking.

Roll out the dough with a rolling pin to a thickness of 1 to 2 millimeters.
Flour the work surface ever with buckwheat flour.

Cut wide strips of 6-7 cm, overlap and cut about a cm wide pizzoccheri.
left spread on a tray to dry until ready to cook.

Wash the cabbage and remove the toughest part of the rib.
Cut the leaves into pieces and put them not too big to cook in boiling salted water already for about 5 minutes.

Peel and slice the potatoes, then add the cabbage and toss well after pizzoccheri, stirring gently.
pizzoccheri bake for 12 to 15 minutes at least, will always remain, however, very al dente.

Meanwhile sliced \u200b\u200bcheese, and fry in butter garlic, peeled and cut in half the sage and chopped.

When cooked, drain very well with a slotted spoon and form a layer pizzoccheri in a baking dish.
Cover with pieces of cheese, and then form another layer and continue until you run out of ingredients.
Finally, sprinkle with grated parmesan cheese, and let rest a couple of minutes to allow cheese to melt.

Serve without stirring, sprinkle with the herb butter and freshly ground pepper.

Images

Notes
In the original recipe to use is Casera cheese, a cheese DOP Valtellinese. You can substitute with a similar type cheese "milk" or the fontina.

The cabbage is replaced con altre verdure a seconda della stagione: spinaci, fagiolini. Adeguare in questo caso i tempi di cottura.

Per ottenere un impasto più semplice da lavorare, aumentate la proporzione di farina bianca rispetto a quella di grano saraceno.