Trio of steak tartare with quail eggs
To start chop all the meat finely by knife and divide it into three parts and then dress it in the following ways : 1 The classic with the egg yolk In a bowl mix a couple tablespoons of extra virgin olive oil with a hint of mustard, some...
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![staak tartare trio staak tartare trio](http://www.kitchenjournal.it/wp-content/uploads/2013/09/staak-tartare-trio-360x268.jpg)
Duck breast with cherry vinaigrette
Wash, debone and chop the cherries with a knife. Put everything in a bowl and season with 1 tablespoon of balsamic vinegar and 3 tbsp extra virgin olive oil. The vinaigrette may already be good like this. Indeed, this is...
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![magret y cereza magret y cereza](http://www.kitchenjournal.it/wp-content/uploads/2013/07/magret-y-cereza-360x268.jpg)
Peppered filet of beef with lemon
Take a central piece of fillet, about 400 gr. and season well with salt and plenty of black pepper coarsely ground on all sides. In a saucepan, add 5 tablespoons of extra virgin olive oil and on high heat sir the fillet on...
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![filetto pepato al limone filetto pepato al limone](http://www.kitchenjournal.it/wp-content/uploads/2013/06/filetto-pepato-al-limone-360x268.jpg)
Lamb saddle stuffed with cured ham and mushroom
Let’s start with the filling. Cut the ham into little cubes (brunoise) and fry together with the finely chopped onion with a tablespoon of ‘oil and one of butter. When just browned add the dried mushrooms...
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![sella agnello 2 sella agnello 2](http://www.kitchenjournal.it/wp-content/uploads/2013/01/sella-agnello-2-360x268.jpg)
Meatball with lemon zest, artichokes, almonds and white wine
Season the meat in a bowl with the chopped shallots, mustard, lemon zest, breadcrumbs, egg, pepper and do not forget the salt!. Shape into golf size balls and put them in the flour. In a pan heat 5...
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![OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA](http://www.kitchenjournal.it/wp-content/uploads/2012/11/polpette-e-carciofi-2-360x268.jpg)
Duck breast with foie gras vinaigrette
Take the duck breast and with a knife score the skin side (without touching the meat) forming diamond shapes. Season and put on a cold frying pan skin side down without adding any oil. Turn on and leave it at medium-low heat for...
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![Petto d'anatra con vinaigrette di foie gras2 Petto d'anatra con vinaigrette di foie gras2](http://www.kitchenjournal.it/wp-content/uploads/2012/07/Petto-danatra-con-vinaigrette-di-foie-gras2-360x268.jpg)
Crispy pork belly with pickled cabbage and sweet and sour chilli sauce
As you can see I combined techniques from eastern styles with a western recipe (pickled cabbage). I emphasize technique rather than flavors. Therefore, i do not call this concept "fusion". And as for the sweet and sour, it'...
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![pancetta croccante pancetta croccante](http://www.kitchenjournal.it/wp-content/uploads/2012/04/pancetta-croccante-360x268.jpg)
Agnello in umido con mandorle e uvetta, servito con patate sautè
We start with a base of caramelized onions. Take the onions, peal and chop finely. Take a pot with a good steel bottom and cook until they get brown color. To caramelize the onions well, put two tablespoons of olive oil and turn the onions...
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![agnello con mandorle1 agnello con mandorle1](http://www.kitchenjournal.it/wp-content/uploads/2012/04/agnello-con-mandorle1-360x268.jpg)
Cheeks of beef in red wine sauce with parmentier
Salt and pepper the cheek and seal them by marking them in a frying pan from both sides with 4 tablespoons of olive oil. When well browned, add them to the pot with cold water ( as much as for making a broth ), an onion, a leek and two...
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![guancie di manzo1 guancie di manzo1](http://www.kitchenjournal.it/wp-content/uploads/2012/03/guancie-di-manzo1-360x268.jpg)