Award of a prize
・ 13 Jun 2018
- 17 Oct 2018
・
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E' per la nostra Azienda, un profondo onore comunicare che da tempo si è ricevuta l'onorificenza dal Comune di Torino come ECCELLENZA ARTIGIANA PIEMONTESE. Siamo orgogliosi di difendere ciò che il nostro continuo impegno e la nostra abissale costanza ci hanno permesso di guadagnare.
If you want to try making something exotic without thinking too much, this recipe is just for you! For this dish, the best you can do is to have the freshest trout, fry it in the pan instantly and serve with parsley and cream. You can add some salad to this dish to make it tastier and more nutritious.
List of ingredients
4 cleaned trout
Two halves of a lemon
Kosher salt
Pepper
2 tablespoons of butter
Parsley Foam
100 grams of parsley
25 grams of chopped onions
100 ml of chicken stock
Pepper
1 tablespoon of butter
150 ml of heavy cream
Salt
First of all, prepare parsley foam. Heat butter on mediumlow heat and fry onions in it. Once the onions turn aromatic, add parsley to them and mix both immediately.
Remove the onionparsley mix from the heat and let it cool for some time. Make a lumpfree puree out of heavy cream, chicken stock, parsleyonion mixture, pepper, and salt in a food processor.
This recipe is unbelievably simple (of course, with N2O whipped cream chargers) and it is a great savory food item for people, who want to relish something delectable, but don’t have much time to spend in the kitchen. It takes less than half an hour to get ready and serves around 810 persons over graham crackers. You can also refrigerate it for up to 4 days without having it degraded. The nitrous oxide gas from the nitrous oxide cream charger actually extends its life, so charge it before storing it.
List of ingredients
250 grams of washed and cleaned chicken liver
2 tablespoons of butter
1 teaspoon of chopped parsley
Half a teaspoon of pepper
Salt
2 minced garlic cloves
100 ml of double cream
23 sleeves of graham crackers or toast triangles
Red currant jelly (optional topping)
Drained capers
Procedure
Clean the whole chicken livers and keep them aside. Heat a frying pan with a flat surface over medium flame and add the livers.
Raw materials used:
snail meat Hepix Aspersa Maxima, butter, olives, tomato paste (mashed tomatoes, salt and citric acid), walnuts, garlic, onion, salt, spices.
Available packaging:
12 pcs. package
Product features:
Ready for direct consumption.
Heat in a preheated oven at 180oC for 12 minutes.