Tag: mustard

Recipe ribs of beef with caper and mustard sauce – Italian Cuisine

Ingrediants

1 kg 2 ribs of beef (3.5-4 cm thick)
300 g milk
140 g salted capers
50 g clarified butter
rustic mustard
tarragon
dry white wine
extra virgin olive oil
salt
pepper

Duration: 25 min

Level: Easy

Doses: 4 people

Desalt the capers. Melt the clarified butter in a pan; add 60 g of capers, 1 tablespoon of oil, then the ribs: cook for 3 minutes on each side, sprinkling them continuously with the sauce.
Salt and pepper the ribs, finally place them on a grill and let them rest for 5 minutes, so that the juices are redistributed throughout the pulp.
Eliminate the capers and the cooking fat of the ribs from the pan and cook the remaining capers with 1/4 glass of wine, milk and 2 tablespoons of mustard for 3-4 minutes, obtaining a sauce.
Chop 1 tablespoon of tarragon and add it to the sauce. Serve it together with the ribs, cut into slices.

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

Ingredients for 4 people

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.

Sea bass baked in foil with orange and mustard – Italian Cuisine

Ingredients for 4 people

Sea bass preparation in foil

1) Wash and dry the oranges, take the peel of one with a thin rigalimoni and squeeze the juice of both. Filter it, transfer it to a bowl and emulsify it with the mustard and the honey.

2) Remove the bones from the fillets sea bass with the special tweezers, salt them and place them in the center of 4 sheets of baking paper. Pour the prepared emulsion over the fish and distribute the butter reduced to bows.

3) Close the packets, making sure that the sauce does not come out, transfer them to a plate and bake them at 180 degrees for 20 minutes. Remove them from the oven, open them, sprinkle the fish with the leaves of parsley clean and serve.

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