Tag: sauce

Recipe fried fennel and tartar sauce – Italian Cuisine

Ingredients

900 g fennel
2 eggs
White flour
bread crumbs
fry oil
a jar of tartar sauce
salt
pepper

Duration: 20 min

Level: Middle

Dose: 6 people

To prepare fried flakes and tartar sauce, clean the fennel, eliminating the base and the stems; cut them in half, then into thin wedges. Wash them and drain them carefully. Flour them, then break the eggs in a bowl, beat them lightly with a fork and dip the vegetable pieces. Spread out on a plentiful breadcrumbs tray and pass the fennel slices, pressing them gently to completely cover them. Heat plenty of oil in the frying pan, preferably with a basket, and fry a few pieces at a time, until they are golden brown. Drain and place them to dry on a double layer of white kitchen paper, keeping them warm. Add salt, pepper and serve immediately, accompanied by tartar sauce.

Recipe Beef fillet with horseradish sauce – Italian Cuisine

Ingredients

900 g a slice of well-pared beef tenderloin (ie clean of waste and fats)
200 g onion
150 g raw ham, sliced
100 g liquid cream
grated horseradish
olive oil
salt
black pepper in grains

Duration: 50 min

Level: Middle

Dose: 6 people

To prepare the beef fillet with horseradish sauce, rub the fillet with a pinch of salt, sprinkle it with a generous grinding of pepper, then wrap it in slices of ham and finally tie it like a roast with kitchen string. Place the fillet in a baking dish, add oil and put it in the oven at 250 ° for about 25 minutes. In the meantime, slice the icing onion and stew it with a little oil, salt, a ladle of water, until it is almost crushed; then add a tablespoon of grated horseradish, the cream, let it boil, add salt, pepper, then whisk well. Serve the fillet cut into thick slices, sprinkle with the onion sauce.

Rombo recipe with broccoli sauce – Italian Cuisine

Ingredients

800 g fillets of turbot, approx
500 g broccoli
2 cloves of garlic
an anchovy in salt
dry white wine
olive oil
fish stock
salt
pepper

Duration: 20 min

Level: Easy

Dose: 4 people

To prepare the turbot with broccoli sauce, peel the broccoli and boil them in boiling salted water together with the garlic, peeled. Spread the turbot fillets in a lightly oiled baking dish. Add salt, pepper and sprinkle with 2 tablespoons of white wine and 3 of fish stock. Cook them for 4 ′ in the oven already heated to 180 ° (with the microwave, 2 ′ at maximum power). Drain the broccoli and garlic. Pass them to the mixer together with half a barbed and washed anchovy fillet. Season with 2 tablespoons of oil. Serve the fillets on a bed of vegetable sauce so prepared.