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Hot Fudge Sundae Cake Recipe
| Dessert
Type: Hot Fudge Sundae Cake Free Cooking Recipe - Dessert Yes! Ingredients / Directions 1/2 cup(s)(s) Water 1/4 cup(s)(s) Butter 1 cup(s)(s) Flour 3/4 cup(s)(s) Sugar 3 tablespoon(s) Unsweetened Cocoa 1/2 cup(s)(s) Baking Soda 1/4 teaspoon(s) Salt 1/4 teaspoon(s) Cinnamon 1/4 cup(s)(s
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apple cake
| General Recipes
Cooking receipe to make apple cake under category General Recipes. You may find some video clips related to this receipe below.apple cake225g cooking apples peeled and choppedl00g sultanas150ml pint fresh milk175g soft brown sugar175g self raising wholemeal flour175g selfraising flour2 tsps mixed sp
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leaf and water chestnut dumpling soup
| General Recipes
Cooking receipe to make leaf and water chestnut dumpling soup under category General Recipes. You may find some video clips related to this receipe below.leaf and water chestnut dumpling soupfor the broth:chicken or pork bones or 1 chicken stock cube 2 sticks lemon grass smashed or split open a sque
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English Muffin Loaf Recipe
| Bread
Type: English Muffin Loaf Free Cooking Recipe - Bread Not bad! Ingredients / Directions 1 cup(s) plus 2 tablespoons water1 tablespoon honey2 1/2 cup(s)s bread flour1/2 cup(s) whole wheat flour3 tablespoons powdered milk1 1/2 teaspoons salt1/4 teaspoon baking soda1 package active dry y
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Cooking receipe to make tagliarini con trevise under category General Recipes. You may find some video clips related to this receipe below.
tagliarini con trevise
italian
river cafe cook book
175g pancetta stesa cut into matchsticks
2 tablespoons olive oil
50g butter
2 small red onions peeled and sliced
2 tablespoons fresh thyme leaves
2 small garlic cloves peeled and sliced
2 small dried chillies crumbled
500g trevise or red radicchio trimmed and finely sliced
500g chicory trimmed and sliced
75ml white wine
150ml chicken stock (qv)
120g parmesan freshly grated
250g tagliarini
sea salt and freshly ground black pepper
In a large saucepan gently fry the pancetta in half the oil and all the butter until the pancetta releases its fat and begins to colour about 5 minutes.
Add the onion and thyme and continue to fry for a further 5 minutes until the onion is light brown.
Add the garlic chilli and the remaining oil and stir for a minute or two to combine before adding the trevise and chicory.
Stir for a few minutes until the colour changes and the trevise wilts.
Add the white wine and stock and bring to the boil.
Simmer very gently for 20 minutes to thicken and reduce the liquid then stir in half the Parmesan.
Cook the pasta in a generous amount of boiling salted water then drain thoroughly.
Stir into the sauce season well then serve with the remaining Parmesan.
The bitter taste of the cooked trevise and chicory complements the egg tagliarini
Serves 6
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