Tag: beer

Ribs and chickpeas with beer, mustard and smoked paprika – Italian Cuisine

Ribs and chickpeas with beer, mustard and smoked paprika


?>

Preparation of ribs and chickpeas with beer, mustard and smoked paprika

1) To prepare the chickpea soup: drain i chickpeas and boil them in water unsalted and scented with a sprig of rosemary for about 30-40 minutes, until tender. Turn off, add salt and let them cool in their water.

2) In a container dilute the mustard with 4 tablespoons of oil and the paprika, add the berries of juniper pounded, the shallots thinly sliced, the leaves of laurel, the rosemary remained and pour the beer. Mix the ingredients of the marinade, then arrange the ribs and turn them over so that they season evenly. Let it rest for 1 hour in the fridge.

3) Drain the ribs (keeping the marinade aside) and brown them in a pan with a drizzle ofoil. Add the marinade, cover the pan and cook over low heat for 30 minutes, adding a little hot broth from time to time. Also join the chickpeas drained and thecornstarch diluted with little water cold and continue cooking for another 10 minutes. Adjust of salt is pepper.


Donut with beer and orange – Italian Cuisine

Donut with beer and orange


Recipe Chicken cooked in beer with parsnip sticks – Italian Cuisine

Recipe Chicken cooked in beer with parsnip sticks


  • a chicken
  • 660 cl lager beer
  • 2 parsnips
  • shallot
  • parsley
  • extra virgin olive oil
  • salt

For the recipe for chicken cooked in beer with parsnip sticks, cut and bone the chicken. Peel it and cut the pulp (just over 500 g) into not too small pieces. Keep the skin. Combine 140 g of chicken skin in a large pan and melt it. When the bottom of the pan is veiled with fat, add a sliced ​​shallot and the chicken pieces and brown them over medium heat for about ten minutes.

Add the beer at room temperature and cook without a lid for about 25 '; just before turning off salt lightly and let the sauce thicken over a high flame, if needed. Peel the parsnips and cut them into sticks 6-7 cm long and 1 cm wide.

Brown them in a pan in a veil of oil for 5 '; when they have acquired a nice color, wet them with half a glass of water, cover with the lid and cook for another 4-5 '. Prepare a sauce by blending 15 g of parsley with 50 g of oil, a tablespoon of water and a pinch of salt. Serve the chicken with the parsnip, topped with the parsley sauce.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close