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Nero di seppia crema d'aglio abaloni

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nero di seppia crema d'aglio panna fondo di pesce abaloni oppure medusa o calamari

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Nutrition Fact, Fluoroquinolones in poultry, & animals for human consumption in Europe

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Chevreuil sauce des bois et bucatini avec brocoli

Roe deer ITA 1 Pulire prima la carne di Capriolo , poi lasciarla marinare per 12 ore, vino rosso forte (Barolo, Barbaresco, Barbera, Brunello di Montalcino) con carote, sedano, cipolle, bacche di ginepro, rosmarino, alloro, noce moscata 2 Per la salsa prendere un brodo di selvaggina, aggiungere un po' di vino rosso forte, lasciare addensare un po' e poi aggiungere alcuni frutti di bosco, e togliere subito dal fuoco. 3 Mettere dell'acqua in una casseruola, far bollire e togliere i broccoli, nella stessa acqua far bollire i bucatini, prendere una padella mettere dell'aglio in olio d'oliva o burro e far cuocere senza rosolare mettere i broccoli e i bucatini insieme 4 Nel frattempo avrete cotto il Capriolo nel burro chiarificato, con sale pepe e noce moscata,riscaldarlo nella salsa ai frutti di bosco, e servire con la pasta ai broccoli _____________________________________________________ ENG 1 First clean the Roe deer meat, then marinate for 12 hours, in strong red

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