Friday, 28 April 2017

Eggs stuffed with foie and cheese with truffle pearls

Today's recipe is an improved version of the classic stuffed eggs, with gourmet ingredients, but it remains a safe bet never to fail.

Ingredients for 4 units:
- 4 eggs
- 2.8 oz of fresh foie
- 1.8 oz of cheese
- 4 tablespoons of truffle pearls

- In a saucepan with boiling water and a pinch of salt, cook the eggs for 10 minutes.
- Introduce them in a bowl with cold water and several ice to stop the cooking.
- Clamp them and make a perpendicular cut in the bottom to form a base.
- Make another cut at the top and, very carefully, make a hole with a knife and extract the egg yolk.
- Grate the cheese and reserve it.
- In a pan, sauté the foie (without any oil) for a few minutes on each side until golden.
- Undo the foie and mix very well with the yolk and grated cheese.
- Fill the eggs with the mixture and place a spoonful of truffle pearls on each egg.

Bon appétit!

Thursday, 27 April 2017

Crocanti of blood sausage with honey and crunchy cheese

Today we bring you a delicious entree that contrasts the sweet taste of honey with the salty of the blood sausage, you will love it!

Ingredients for 2 servings:
- 1/2 blood sausage
- 3 tablespoons of honey
- 1.05 oz of peanuts
- Olive oil
- 1.7 oz of cured cheese

- In a chopper, chop the peanuts until they have a very small size. If you do not have a chopper, you can do it by hand with a mortar.
- Pour the honey into a bowl.
- Grate the cheese and place it as a little pile on a plate.
- Heat in the microwave at 800W for 30 seconds.
- Check if it has been roasted a little and hardened to be able to mold it, if not, put it in the microwave 10 seconds more.
- Remove it from the dish and wrap it around a wooden skewer stick to take the cylinder shape, then remove the wooden stick and let it cool.
- Cut the blood sausage in pieces of 2-3cm approximately.
- Fry it in a pan with very hot olive oil until golden.
- Remove the skin and place it on absorbent paper to remove excess oil.
- Pass it by the honey so that it has a thin layer around the blood sausage.
- Fold it into chopped peanuts.
- Put the blood sausage and place the crunchy cheese around the crocanti of blood sausage.

Bon appétit!

Tuesday, 25 April 2017

Noodles with truffle and cheese

Today we bring you a gourmet recipe very easy to make and delicious to enjoy at any time.

Ingredients for 2 servings:
- 6.3 oz of noodles
- 2.8 oz of margarine
- 1 black truffle
- 1.8 oz of cream for cooking
- Chicken broth
- Grated cheese
- Salt
- Black pepper

- In a large skillet, melt the margarine over medium heat until liquid.
- Add the grated cheese and stir to mix well.
- Sprinkle a little salt and black pepper and stir.
- Pour a ladle of broth and cook until the sauce thickens.
- In a saucepan with boiling water and a little salt, cook the noodles at the time recommended by the manufacturer.
- Drain the noodles well and mix with the sauce.
- Grate the truffle and serve over the noodles.

Bon appétit!

Friday, 21 April 2017

Artichokes with anchovies and black truffle balsamic

Today we propose this so original way of eating artichokes that surely you will love, also it takes very little to prepare and has few calories!

Ingredients for 2 servings:
- 10 hearts of cooked artichokes
- 1 egg
- Anchovies in vinegar 
- Anchovies 
- Balsamic cream of black truffle 
- Salt

- In a saucepan with boiling water and a little salt, cook the egg for 10 minutes.
- Let it cool, peel it and cut it into small squares.
- Drain well the artichoke hearts to remove the broth.
- Place the chopped egg on the plate, the hearts of artichokes and wrap them with a anchovy in vinegar.
- Roll the anchovies and place one on each artichoke.
- Garnish with a drop of the truffle balsamic cream and to one side of the dish.

Bon appétit!

Thursday, 20 April 2017

Chicken with beer and mustard sauce

Today we bring you a traditional recipe, such as chicken with beer sauce, but modernized adding mustard, the truth is that it gives a sweet touch that we love.

Ingredients for 2 servings:
- 4 Chicken thighs
- 1/2 onion
- 2 cloves of garlic 
- 250 ml of beer 
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of mustard
- Olive oil
- Pepper
- Salt

- Put salt and pepper your chicken thighs.
- In a casserole with olive oil, fry the chicken thighs until golden. Reserve them in a separate dish.
- Peel onion and garlic and cut into julienne.
- In a large bowl, mix the beer, the soy sauce, the honey and the mustard. Mix everything well until all the ingredients are integrated.
- In the same pan where you cooked the chicken, fry the onion and the garlic until they are tender.
- Pour the sauce from the bowl and cook over high heat until it starts to boil, then put on a low heat.
- Add the chicken thighs to the pan and let it cook all together for about 15 minutes, stirring occasionally.

Bon appétit!