ALREADY COOKED SHRIMP RECIPES

09.11.2011., srijeda

ITALIAN COOKERY. COOKERY


ITALIAN COOKERY. CAPT N COOK GRILL.



Italian Cookery





italian cookery






    italian
  • of or pertaining to or characteristic of Italy or its people or culture or language; "Italian cooking"

  • Of or relating to Italy, its people, or their language

  • a native or inhabitant of Italy

  • the Romance language spoken in Italy





    cookery
  • A place in which food is cooked; a kitchen

  • The art or practice or preparing food by boiling, baking, roasting, frying

  • cooking: the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The practice or skill of preparing and cooking food

  • Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change.











Escalopes with Italian Sausage & Capers




Escalopes with Italian Sausage & Capers





Escalopes with Italian Sausage & Capers

Ingredients:
SERVES 4

1 tbsp olive oil
6 canned anchovy fillets, drained
1 tbsp capers, drained
1 tbsp fresh rosemary, stalks removed
finely grated rind and juice of 1 orange
75 g Italian sausage, diced
3 tomatoes, skinned & chopped
4 turkey or veal escalopes, each about 125 g
crusty bread or cooked polenta to serve

Method:
1. Heat the oil in a large frying pan. Add the anchovies, capers, fresh rosemary, orange rind and juice, Italian sausage and tomatoes to the pan and cook for 5-6 minutes, stirring occasionally.

2. Meanwhile, place the escalopes between sheets of greaseproof paper. Pound the meat with a meat mallet or the end of a rolling pin to flatten it.

3. Add the meat to the mixture in the frying pan. Season to taste with salt & pepper, cover and cook for 3-5 minutes on each side, slightly longer if the meat is thicker.

4. Transfer to serving plates with fresh crusty bread or cooked polenta.











Italian Cookery School 3




Italian Cookery School 3





Franco Taruschio was - still is - one of the iconic names in the world of cheffery. For 25 years, he and his wife Ann proved that it was possible to cook great food, charge proper prices and draw folk to a remote corner of the country - to the Walnut Tree, in the hills just outside Abergavenny.









italian cookery







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ALREADY COOKED SHRIMP RECIPES

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