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Ingredients: Language


onion carrot leek



parsley Sauce:

carrot onion leek


garlic white wine broth

meal cooking.

Preparation: Put
tongue cook vegetables until tender. Salsa: Poach the vegetables, add flour and fry until color pick. Pour the wine and broth and simmer. Pass by the Chinese.

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Ingredients: Flour


butter milk

red pepper minced mixed vegetables

Orly

pasta Preparation:
It is a bechamel sauce (flour, milk and butter) and added the chopped pepper, minced meat and fried vegetables. Let it cool and make balls with the dough. It dipped in the paste Orly and fry in abundant oil.

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meat ball with Anchovy Pate

Ingredients: Sliced \u200b\u200bbread

Anchovy Pate


Preparation
Toast the bread and given shape. Pate smeared and covered with anchovies.

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Aromatic


Difficulty: half
Preparation: 30 '
Preparation: 20'

Ingredients (serves 4):

4 veal cutlets 1 / 2 glass of wine

parsley 100 gr.
butter tarragon

cumin 1 / 2 cup broth 2 tablespoons flour
salt



pepper Preparation:
Sometimes, just a little imagination to make delicious dishes. It is for these chops flavored with various spices. Flatten slightly
meat and dipped in flour, shaking off excess. In a skillet, melt butter and when it foams, enter the flesh, leaving brown for ten minutes on each side. Then, place in serving dish, preheated. Add
, the juice obtained from meat, white wine and herbs, washed and crushed. Add the boiling broth and cook for 15 minutes, remove from heat and add the butter ba heading. Pour over chops and serve.

Step by step:

1. Flatten the chops with the mace, salt and pepper and flour batter. Letting go for 10 minutes on each side and transfer them to a warm serving dish.
2. Prepare the sauce with herbs as indicated in the recipe and pour over chops. Garnish with parsley, lemon and tomato.

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Chops Chops Chops


Difficulty: half
Preparation: 20 '
Preparation: 40'

Ingredients (serves 6): 2 chops
600 gr.

each tomato ketchup

paprika 2 tablespoons mustard dessert
1 / 2 cup garlic oil

salt


black pepper Preparation:
To prepare this dish require thicker chops, at least 3 cm., which is seasoned with a sauce made spicy and aromatic herbs.
In a soup bowl, amalgamating a tablespoon of garlic powder, salt, a little crushed black pepper and a pinch of paprika. Rub chops with this compound on both sides and move them to a rack previously soaked in oil.
A tub, pour ketchup and softened with warm water. Add mustard and remaining oil. Enter the chops in the oven to 220 degrees, and leave for 20 minutes on each side, watering continuously with the prepared sauce. Serve hot after having chopped.

Step by step:

1. prepare a compound with garlic powder, salt, a pinch of paprika and black pepper another, smearing the chops and place on oiled grill. Prepare
2. hot sauce and pour over chops while they are in the oven for 20 minutes per side.

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to Ketchup to the Veronese


Difficulty: Minimum
Preparation: 15 '
Preparation: 15'

Ingredients (serves 4):
4 veal cutlets

2 salted anchovies 2 cloves of garlic 60 gr
.

butter parsley lemon olive oil



salt Preparation:
Veal, delicate by nature, sometimes suffers for lack of flavor, to obviate this problem, we recommend preparing the Veronese style.
Chop the parsley very fine, and the garlic cloves. Clean and peel and then crush anchovies, incorporate with tequilla man, garlic and parsley. Mix with a knife blade and pass through the filter, thus achieving a highly homogeneous cream. Put the sauce into a dish that will keep you warm. Passing
hot grilled chops thinly smeared with oil and sprinkle with salt being careful in the last minute. Place on serving dish already prepared sauce, sprinkle with lemon juice and serve hot.

Step by step:

1. Prepare a very fine fetlock parsley and garlic.
2. Peel and wash the anchovies and, after they have been shredded, add butter in small pieces also.
3. Mix everything with a knife as a spatula to blend all ingredients. Pass the cream
4. obtained through a sieve to make it completely homogeneous.
5. Sprinkle the platter, which will remain hot.
6. Brush a little olive oil chops and grilled them, salting the very end of its development.
7. Once ready, place them slightly overlapping on a plate with sauce.
8. Drizzle with the juice of half a lemon and serve immediately.

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Difficulty: Medium Preparation
: 30 '
Elaboration: 10'

Ingredientes (para 4 personas) :
4 filetes de lomo de cerdo (600 gr. aprox.)
2 anchoas
1 cebolla
1 zanahoria
1 diente de ajo
perejil
sal
pimienta
100 gr. de queso de fundir
pan rallado
1/2 vaso de aceite

Preparacion:
El lomo de cerdo, y también el de ternera, para quien prefiera carnes más delicadas, es de un sabor excelente si se cocina en la forma que aquí sugerimos. Abrir lateralmente cada filete de lomo y aplastar los bordes con el mazo. Preparar el relleno picando finamente la zanahoria, la cebolla, el ajo, el perejil y las anchoas, previamente lavadas y peladas. Poner todo in a pan and add the diced cheese, salt and pepper the fillets on the inside and out and fill with mincemeat.
close the incision made by sewing the edges with silk thread and batter the loins in egg and bread crumbs. Fry in a pan with boiling oil and pass color once taken from brown paper to remove excess fat.
Serve hot.

Step by step:

1. For the filling carefully chop carrots, garlic, parsley, anchovies and onions, and pour into a pan.
2. Add the cubed cheese and mix until smooth, seasoning with salt.
3. With a knife, open the fillets by in each bag.
4. After sprinkle with salt and pepper, fill with a spoonful of the filling. Sewing
5. each fillet with a thick needle and thread transparent.
6. Beat two eggs in a bowl and transfer the fillets in the same one at a time.
7. Dust them until the entire surface is covered by the bread.
8. Fry with oil and when golden pass for paper to remove fat. Serve hot.

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Stuffed Pork with Apples Pork Loin of Pork


Difficulty: Medium Preparation
: 45 '
Elaboration : 30'

Ingredients (serves 4) : 4 pork chops

5 apples, preferably rennet
salt pepper

100 gr.
dried plum
100 gr.
butter 3 tablespoons oil 1 sprig of rosemary

1 / 2 cup cream

Preparation:
For the second dish is needed fresh pork chops accompanied by a Pippin apple puree, which confer taste slightly rough.
Heat in a pan, butter, oil and rosemary. And hot, add chops and wait a few minutes. Remove from heat and keep warm peppered salt. With the remaining butter, cook the apples for a quarter hour. Previously, the will
peeled, cleaned and cut into several pieces. Pass the cooked apples through the food mill and mix with cream, adding salt.
Let them fire again to thicken. Meanwhile, clean plums, after having been soaked for a couple of hours, and cook 30 minutes with little water Serve the meat surrounded by mashed potatoes and garnish with prunes.

Step by Step: Fry

1. 60 grams of butter with one tablespoon of oil and a sprig of rosemary.
2. Add chops to skillet until browned on both sides. Just
3. done, sprinkle with salt and pepper and keep warm.
4. In another pan fry the chopped apples and remaining butter. Skip
5. apples through a food mill or strainer.
6. Mix mashed potatoes with cream and a little salt and put the fire until it thickens. Soften
7. plums and cook with little water for half an hour.
8. Place chops on a platter, surround them with the mashed potatoes and garnish with the plums.

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Difficulty: Medium Preparation
: 30 '
Elaboration: 1 h.

Ingredients (serves 6) :
1 kg
pork 50 gr.
butter 1 cup white wine cream

800 gr. half onion lettuce

half glass of olive oil salt



pepper Preparation:
Then remove the meat and put it on a hot plate. In the beef broth to the white wine, half a cup of cream and stir. Strain the sauce, gathering in a small container, which need to be kept warm. Clean and wash the lettuce, cutting it into narrow strips and short. Place in a pan with sauteed onions before, trying not to stick to the bottom and have bad taste.
Place meat in a serving dish, surround with lettuce prepared and after 20 minutes in pan and bring the sauce separately, without letting it cool.

Step by Step: Join

1. all chops and tied with thread. Put all the sticks in the same direction. Salar
2. meat and coat entire surface with half the butter.
3. Spread the remaining butter a baking dish and put the meat. Bake in the oven one hour at 180 degrees.
4. When the meat is ready, remove and place it in a hot pan. Add to meat sauce and white wine, half a cup of cream. Remover.
5. Pass the sauce through a strainer into a gravy boat by collecting and keeping hot.
6. Sauté onion. Add the lettuce into thin strips and short. Wait 20 minutes, trying not to stick to the bottom.
7. off shortly before the fire, season. Place lettuce on a serving platter, leaving space in the center.
8. give central meat and bring to the table with the sauce on the side.

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beef to the planter Carne with Dill


Difficulty: half
Preparation: 1 hour
Preparation: 2 h.

Ingredients (serves 4): 400 gr
.
beef 1 kg.
2 beets cabbage 1 onion

200 gr. carrots

8 tomatoes parsley butter


salt pepper bay

100 gr.
bacon nail

Preparation:
is a simple recipe for good looks and pleasant taste, highly recommended in every age. Put the beef and bacon in a large saucepan with two quarts of water and let it cook slowly. Salar conveniently and in the meantime, season the onion with the cloves and bay leaf. Cleaning and salting the cabbage, neglecting the outer leaves.
Divide the cabbage into eight equal parts. Peel the carrots and beets and transfer them to the pan with the meat, waiting half an hour. Clean and wash the tomatoes. Put in a baking dish lined with aluminum foil and smearing it with bits of butter. Put the dish with tomatoes in the oven and leave for fifteen minutes.
Remove meat from pan and cut into thickish slices. Place in a serving dish and place in rows of vegetables, tomatoes and bacon. Sprinkle a little parsley.

Step by step:

1. Boil the meat and bacon in a large saucepan with two quarts of water.
2. Add the halved onion with cloves and bay leaf stuck in it.
3. Clean the cabbage, pull the outer leaves. Rinse with cold water and cut into eight equal parts. Pass them to the pan. Peel
4. and chop the carrots and beets also passing them to the pan, still waiting for half an hour, always simmering and stirring occasionally.
5. Clean, meanwhile, tomatoes, to be young and mature. Place in baking dish lined with foil. Add a little butter and bake for fifteen minutes.
6. After grilling, remove meat from pan and cut into slices.
7. Place in a serving dish, whipped, and add the vegetables.
8. Sprinkle parsley and pour the sauce over the meat. Serve hot.

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Difficulty: half
Preparation: 30 '
Preparation: 1 hour 30 '

Ingredients (serves 4): 300 gr
. stewing beef 3 onions


flour 1 cup broth 1 dl
.
dry white wine 60 gr.
butter nutmeg oil

4
salt pickles


pepper Preparation:
Another way of preparing meat for cooking, this time with pickles, to enhance their flavor.
Peel onion, chop and put in a pan with melted butter, letting it brown. Then add meat into pieces, dipped in flour after na. When the meat has a beautiful golden color, water it with a glass of white wine, letting it evaporate slowly and then replacing it with another cup of stock. Season with nutmeg, salt, pepper jar and make a couple of hours over low heat.
Chop pickles, and when the stew is ready, incorporate it. Serve hot garnished with boiled potatoes and fried with a hint of butter.

Step by step:

1. Brown onion. Then add meat, floured and when browned, irrigate it with white wine, letting it evaporate slowly.
2. Complete with broth hot, salt, pepper and nutmeg. Let make a couple of hours and add the final pieces of dill.

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Andalusian


Difficulty: Minimum
Preparation: 20 '
Preparation: 15'

Ingredients (serves 4): 400 gr
.
beef 200 gr.
bacon
4 onions 2 peppers 4 tomatoes

laurel

oil salt pepper


Preparation:
Andalusia, the most picturesque region of Spain, recalling the Arab domination in both its architecture and in your kitchen. These kebabs are, in fact, a crossing of two cultures, where the European ingredients are produced in a typical Arab.
strung on a skewer peeled half onion, continuing a streak of pepper folded in half, a piece of meat, bay leaf, a square of bacon and tomato. Continue alternating meat and ingredients to get the other half an onion.
In a bowl, pour, brush with oil, salt and pepper skewers, which bake for 15 minutes in the oven.

Step by step:

1. Cut meat into 3 cm squares.
2. Do the same with the bacon, but into 1-cm.
3. Wash peppers and remove seeds. Cut grooves. Peel tomatoes and cut into wedges. Peel the onion.
4. strung on a skewer the ingredients, starting with half an onion, a piece of pepper and other meat.
5. Continue with a piece of bacon, bay leaf and a slice of tomato. Complete
6. skewer, alternating ingredients, until you reach the half onion.
7. in a tub, stir oil, salt and pepper.
8. Brush the skewers with the seasoning, turn on the grill and put over a quarter of an hour in an oven safe bowl.

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Steak Skewers


Difficulty: Minimum
Preparation: 10 '
Preparation: 10'

Ingredients (serves 4):
4 veal steaks
rosemary 1 glass of brandy

50 gr.
mustard butter

Worcester sauce salt pepper


Preparation:
This is a dazzling and highly palatable recipe. Achieves a magnificent visual effect if presented to the table still flaming. The flavor of the meat is enhanced by preparing in this way, without losing any property so. Screw in each steak
a bouquet of rosemary and spread on both sides of meat mustard, it is not necessary to have a strong flavor. Heat a little butter in a pan and when foaming put the meat, allowing it to do for both sides over medium heat. After a few minutes, flavoring the meat with a dash of Worcester sauce and fill with a dash of ground black pepper to time and a little salt. Pour brandy over and ignite when hot fire with a match, taking the meat to the table on fire. As off and serve each one.

Step by step: Smooth

1. steaks with a mallet and interlacing each with a sprig of rosemary.
2. To do this, make the tip of a knife cut a small input and output.
3. Spread both sides of meat with mustard.
4. Heat the butter and when foaming is leaving to do for both sides over medium heat.
5. After a few minutes, flavoring the meat with a few drops of Worcester sauce.
6. Add a dash of freshly ground black pepper and a pinch of salt.
7. Complete with cognac. Let make a few more minutes until the brandy is hot at all.
8. Ignite with a match and bring to the table meat wrapped in flames. Wait for it to go, and serve.

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Strogoff Casserole Steak Steak Slayer


Difficulty: Medium Preparation
: 45 '
Elaboration: 1 h. 30 '

Ingredients (serves 4):
4 fillets of 150 gr.
each 1 onion 2 carrots


parsley 1 / 2 cup white wine

beef extract a bunch of herbs
60 gr.

salt butter 150 gr. tomatoes, peeled

Preparation:
Contrary to what is often standard with steaks, this recipe requires a very slow development. The result obtained is a tasty main course flavored by the abundance of herbs used.
In a pan brown the butter and add the steaks, making them turn brown on both sides, salting and remove from the pan, keep hot.
Peel onion, cut the carrot and onion slices and add to gravy. Once softened, add the white wine making it evaporate over high heat. Add a cup of hot water in which they have dissolved the extract of meat, and fill with peeled tomatoes, then add the herbs and meat. Cover the pan and cook slowly for an hour and a half. Serve garnished with parsley.

Step by step:

1. Fry the steaks in a pan with melted butter.
2. Once browned, sprinkle with salt and place in a hot plate.
3. Add to gravy onion rings and sliced \u200b\u200bcarrots.
4. pour over some wine and let evaporate over high heat.
5. Add 1 / 2 cup of hot water in which they have dissolved the extract of meat
6. Add peeled tomatoes and a sprig of herbs. Add salt if necessary.
7. few minutes later reintroduce the steaks in the pan, cover and leave it in the fire for hours.
8. finalized cooking, garnish with chopped parsley and serve.

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Difficulty: half
Preparation: 40 '
Preparation: 20'

Ingredients (serves 4):
4 fillets of beef
top 500 gr. 1 onion, mushroom

half a glass of dry red wine flour


tomato sauce olive oil salt

butter


pepper Preparation:
Autumn, with its abundance of mushrooms, is the most propitious time for the preparation of this meal, reaching with them their special flavor. The result is also significant with mushrooms. Mazar
top steaks and veal dipped in flour. Heat in a skillet chopped onion, a little oil and butter. Add the steaks and flip them while pour half a glass of red wine and boil over high heat.
Cover with tomato sauce and cook over low heat.
Add mushrooms, cleaned and sliced \u200b\u200bin advance and let them cook with the meat for a few minutes more, until sauce thickens.

Step by Step: Crush

1. top four beef steaks with the mallet.
2. Make a sofrito of onion, a little oil and butter in large skillet.
3. Season the fillets in flour batter and hand pressure.
4. Place the steaks in the sauce and let the taste take a few minutes.
5. When sufficiently browned, add half a glass of red wine and let evaporate over high heat.
6. Clean, peel, wash and cut the mushrooms on the table.
7. Add a tablespoon of tomato sauce and let simmer with the pan uncovered. Incorporate
8. mushrooms and let them do very low heat until sauce thickens.
   

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Donibaneko

Ingredients: Sliced \u200b\u200bbread


nice pickled anchovy sauce

mayonnaise shrimp egg


Preparation
bark are removed and the bread was smeared with mayonnaise mixed bonito . Cover with another slice and cut in half. On one side place a slice of egg with anchovy mayonnaise and garnish with egg white. On the other side you click a shrimp with mayonnaise and garnish with egg yolk.

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tasting canapé canapé

Ingredients: Sliced \u200b\u200bbread


caviar butter

lemon mayonnaise

Preparation
bread is smeared with butter and caviar positioned over it and add a squeeze of lemon.

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tasting roast beef in

Ingredients: Sliced \u200b\u200bbread


butter beef steak beet pickle


tomato onion chilli

radish


mayonnaise Preparation: Fry
quarter kilo of steak in oil at 250 º. Once done, cut very thin and is filled each beet slice. Is placed on top of buttered bread and decorate with the remaining ingredients.

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caviar tasting salmon canapé Tiburcio

Ingredients: Sliced \u200b\u200bbread


lemon butter salmon


Preparation
bread is smeared with Butter and placed above the finely chopped smoked salmon and drizzled with a squeeze of lemon.

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Pepper Tartlets Mushroom Spring

Ingredients: Pan


boiled egg ham
Chatka

anchovy mayonnaise shrimp


Preparation:
is mounted on a slice of bread with a slice of ham, a slice of egg, over and above Chatka this an anchovy and a rosette of mayonnaise with a cooked shrimp.

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Ingredients: Green pepper


Burgos cheese anchovy cream cheese



bread Preparation:
on a slice of bread, place half a green pepper sauce and cheese on it Burgos, an anchovy and a fresh cheese hazelnut cream.

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Kontxi

Ingredients: Pan fried


fresh salmon baked potato mayonnaise



parsley Preparation:
salmon is marinated in oil for a few hours. Drain and place on bread. Place the potato over and above this the mayonnaise and a sprig of parsley.

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Ingredients: Mushrooms


cream puff

garlic salt shrimp



olive oil Preparation: Bake the tartlets
puff. Sauté the chopped mushroom, and garlic in olive oil. We add white wine and cream and let reduce. Fill the tart and place a prawn boiled over.

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Ingredients: Quail Egg


Iberian ham salmon tartlet



mayonnaise Preparation: Prepare the cake
and placed inside the ham and salmon mixed. Fry the egg is placed over the mixture.

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Zabaleta

Ingredients: Pan fried

mayonnaise

potato carrot peas

shrimp boiled egg


Preparation
Mix all ingredients except shrimp. Place the mixture over bread and top with the seafood.