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Guest Posted June 3, 2018 Share Posted June 3, 2018 Pappardelle with wild boar ragout Difficulty:Medium Preparation:30 min Cooking:310 min Doses for:4 people Cost:Low Note:more than 20 hours of marinating Difficulty:medium Preparation:30 min Cooking:260 min Doses for:4 people Cost:medium Presentation Pappardelle with wild boar ragù are part of the Tuscan Maremma culinary tradition ... tasty and appetizing, they contain the authentic taste of the past. Compared to the classic Bolognese sauce, that of wild boar has a more decisive and very particular note, thanks to its slightly wild taste. After long hours of cooking, this fine meat will be soft and it will be difficult to resist the scent of freshly made meat sauce! But what happens when the pappardelle meet this amazing condiment? Their union gives life to one of the most succulent first courses of the Tuscan tradition. The rough and porous egg pastry absorbs the game ragout to release it with every taste! So what are you waiting for? Let yourself be enveloped by the aromas and the rustic flavor of pappardelle with wild boar ragout. Pappardelle with egg 250 g Ground boar 500 g Tomato sauce 375 g Red wine 50 g Onions 50 g Celery 40 g Carrots 50 g Extra virgin olive oil 15 g Garlic 1 clove Rosemary 1 branch Laurel 2 leaves Salt up to qb Black pepper to taste Preparation How to prepare Pappardelle with wild boar ragout To prepare the pappardelle with wild boar ragù started with the condiment. Popped and peeled the carrot with a vegetable peel (1), also deprived the celery of the most external filaments and cleaned both the garlic and the onion. Wash and finely chop everything, keeping aside the whole garlic (2-3). Pour the oil into a pan with a thick bottom and add the carrots (4), the celery (5), and the minced onion (6). Add also the garlic in large pieces (so you can remove it more easily at the end of cooking) and let it simmer for about ten minutes on a gentle flame (7). Add the minced wild boar (8), chopped rosemary and bay leaves (9). Lightly raise the flame and let it cook for another 10 minutes, stirring with a spatula (10), in order to cook the meat evenly. At this point, blend with the red wine (11) and only when the alcohol is completely evaporated add the tomato sauce (12). Add salt (13), pepper and cook covered for about 3 ½ hours over low heat, then remove the lid and let the sauce dry for another 30 minutes (14). Cook your pappardelle in plenty of boiling water, salt to taste (15). In the meantime, transfer the sauce into a large pot, drain the pasta and pour it into the pan with the sauce (16), stir until all is mixed (17) and serve your pappardelle with still hot boar ragout (18). storage Keep the pappardelle with wild boar ragout in the fridge, closed in an airtight container, for 1-2 days at most. If you have used all fresh ingredients, the only meat sauce can be frozen. Council Cook the sauce over low heat, and long to ensure that all the flavors tie at best. Related recipes Pappardelle with venison ragout First dishes Pappardelle with venison ragout is a first course with rustic flavors, but not too wild, thanks to the long marinated meat! Difficulty: medium Preparation: 30 min Cooking: 310 min Pappardelle With Hare First dishes Pappardelle with hare are a typical first course of the Tuscan culinary tradition, made with a delicious sauce! Difficulty: medium Preparation: 30 min Cooking: 265 min Pappardelle with white Cinta Senese ragout First dishes The pappardelle with white ragout of Cinta Senese is a delicious Tuscan first course, characterized by the intense flavor of the sauce, ... Difficulty: very low Preparation: 15 min Cooking: 80 min Pappardelle with speck and porcini mushrooms First dishes Pappardelle with speck and porcini mushrooms are a very tasty first course of autumn, a real treat for fans of ... Difficulty: medium Preparation: 20 min Cooking: 20 min Pappardelle with asparagus and prawns First dishes Pappardelle with asparagus and shrimp tails, are a first course with a delicate and refined taste, very simple to prepare and ... Difficulty: low Preparation: 20 min Cooking: 25 min Rustic pappardelle with sausage and leeks First dishes Pappardelle with leeks and sausages is a rustic and substantial first course, very appetizing and simple to prepare. Difficulty: very low Preparation: 10 min Cooking: 30 min Pappardelle with truffle and mascarpone cream First dishes Pappardelle with truffles are a special first course because the particular taste of truffles goes well with the delicate one ... Difficulty: low Preparation: 10 min Cooking: 15 min Lasagne with seitan ragout First dishes A great classic in a vegetarian key: lasagne with seitan ragù. Sunday lunch has never been so democratic! Difficulty: low Preparation: 30 min Cooking: 70 min 1 Quote Link to comment Share on other sites More sharing options...
Leatherface Posted June 3, 2018 Share Posted June 3, 2018 nothing 🙂 2 Quote Link to comment Share on other sites More sharing options...
Senior Member Vindstot Posted June 3, 2018 Senior Member Share Posted June 3, 2018 8 hours ago, Leatherface said: nothing 🙂 Bon apetite for that For me: Soup 1 Quote Link to comment Share on other sites More sharing options...
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White Raven Posted June 4, 2018 Share Posted June 4, 2018 Strawberries. 😍😍😍 Quote Link to comment Share on other sites More sharing options...
Guest Posted June 4, 2018 Share Posted June 4, 2018 Spaghetti with Carbonara Difficulty: low Preparation: 15 min Cooking: 10 min Doses for: 4 people Cost: bass Presentation Spaghetti with Carbonara The Vicolo della Scrofa, for those who know Rome, is one of the most characteristic and symbolic streets. Just in a trattoria of this street, from which the name of the alley, the first Carbonara seems to have been made, in 1944. The most reliable story tells the meeting between the ingredients available to American soldiers and the imagination of a Roman cook . The result was the prototype of spaghetti carbonara: eggs, bacon (then guanciale) and cheese. Man gradually the recipe has evolved to what we all know today and we can appreciate it at the home of true Roman friends (and voracious!), In trattorias as in starred restaurants of the capital, throughout Italy and abroad, in countless versions: with or without pepper, with one egg yolk per person or the addition of at least one whole egg, with pork cheek or bacon. The carbonara dressing is prepared in a matter of minutes. Just think that you need only spicy cheeks cut into strips, a golden cream made with egg yolks (in our version) and lots of grated Pecorino at the moment. In its simplicity and richness of raw materials, the recipe of spaghetti alla carbonara is a close relation of two other cornerstones of genuine Italian cuisine: amatriciana and gricia! Take a dip in the popular Rome with us and discover how to make creamy spaghetti carbonara, let us know if our version you like and ... look forward to yours! 1 Quote Link to comment Share on other sites More sharing options...
SwissMan Posted June 4, 2018 Share Posted June 4, 2018 Tic tac 1 Quote Link to comment Share on other sites More sharing options...
Senior Member Vindstot Posted June 4, 2018 Senior Member Share Posted June 4, 2018 Chips Quote Link to comment Share on other sites More sharing options...
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