Penne with bacon and cream

Recipe on Penne with bacon and cream 4 port

400 g Pasta (penne)

100 g Bacon

1 Shallots

2 dl whipping cream

2-3 egg yolks Parsley

do this

1.Cut bacon into pieces or slices and fry them golden in a frying pan.

2.Pour the fat. Boil the pasta "al dente" and pour the water.

3.Beat egg yolks in the cream and heat it until it starts to boil, so it thicken. If you want to omit the egg yolks, you just boil the cream until it thicken a little.

4. Add pasta, finely chopped onion and bacon in the cream and stir. Season with salt and pepper RUDE, littered over with parsley and serve immediately!

rhubarb-crumble

Recipe on rhubarb-crumble 6 port

750 grams of rhubarb

3 pc apple (n), fixed

1 tbsp liquid honey

2 cm ginger, fresh grated

1 tsp cinnamon

2 tbsp red juice light, or cassis

50g hazelnuts

150 grams butter, unsalted

2.5 dl wheat flour

2 tbsp brown sugar Cooking

6 portions

do this

1. Ansa rhubarb and cut it in about 2 cm wide pieces. Skala, stone and divide the apples and cut them roughly equal. SIMMER rhubarb and apples with a butter-click in a roomy pot.

2. Add honey, ginger, cinnamon and cassis. Let the rhubarb boil soft but not to puree. Most of the liquid will boil away.

3. Toast the hazelnuts in a dry pan. Rub off most of the skins and chop the nuts relatively rough.

4. Preheat oven to 200 degrees.

5. Make crumblen, smuldegen. Mix flour, butter, brown sugar and hazelnuts with a fork or your fingers to a crumbly mass.

6. Pour the rhubarb compote in a ugnsfast form. Top with crumble and bake in 25-30 minutes, until smuldegen been nice color. Serve warm

Gordan Ramsey scrambled eggs

Recipe on Gordan Ramseys scrambled eggs 2 port

Take 3 eggs Breaking them in a saucepan Add in one click butter Spice up not (yet) Turn on the plate Stir all the time When it starts to thicken,

remove the pot On the pot again if you want thicker When you are satisfied with the consistency,

add in half tablespoon creme fraiche Salt and pepper taste Upload to rustic rustic bread with smoked salmon

Pasta con salsa di Pomodoro e Bracioli 4 port

Recipe on Pasta con salsa di Pomodoro e Bracioli 4 port

To cook meat in tomato sauce is very common in Maddaloni. The meat is roach and sauce, a juicy taste. Fillet is accompanied by optional vegetable supplies a practical "secondo piatto", as they cooked in tomato sauce which is served to the pasta. Right behaved more or less himself, which is not completely wrong, the guests start dropping in and you yourself just stepped out of the shower.

Recipe

Ingredients

700 g passed tomatoes

3 tbsp olive oil

1 finely chopped yellow onion

1 tbsp finely chopped garlic

10 pc shredded basil leaves

1 dl finely chopped parsley

1 tsp salt

1 krm black

1 pinch of sugar

500 g pasta, for example, rigatoni, bombardoni or fresh tagliatelle Parmesan cheese of good quality Fillet

4 discs entrecôte (à 150 g)

1.5 tsp olive oil

1 dl parsley, very finely chopped

2 tbsp garlic, very finely chopped

0.5 tsp salt

2 krm black parsley, finely chopped

Do this

1. Add the meat discs on a cutting board. Banka possibly flesh out a little with the hand loven.

2. Brush top side of beef with 1.5 tbsp olive oil, salt and pepper. Sprinkle over the parsley and garlic, and roll up the fillet. Tie on with household string or fasten with toothpicks.

3. Heat the oil in a pan. Add yellow onion and garlic, and milling onion hack but that it takes color. Add fillet and fried them little light around.

4. Pour in the crossed tomatoes, basil, parsley, salt, pepper and sugar. Tomato sauce to cover meat.

5. Bring to the boil and taste of. Add any additional salt and sugar. Boil under a cover on low heat for about 1 hours. Tomato sauce should have a fairly full-bodied texture. Is it too light, you can lift the lid at the end of boiled identity. Feel the thick, you can dilute with water.

6. Lift the fillet and remove household string or toothpicks. Put the fillet in the pan, where they can be warm in tomato sauce until it is time to serve them as main courses.

7. Boil pasta according to directions on package and serve on the Neapolitan way, freshly boiled, directly on the plates. Spoons gently tomato sauce over the pasta, but let about one third remain in the boiler, together with the fillet.

8. Tear of Parmesan cheese, eat and enjoy. And when the dishes are empty, just continue the party with the fillet.