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Ternasco brains of Apple Delights fried rabbit with roasted peppers

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Color Pasta with imagination

few days ago had a package of macaroni and colors in the wardrobe, and wanted to make a new recipe with them.

had always been cold in salads, but never thought of it make them hot.

So I took a frankfurt sausage which was a refrigerator, an onion, some garlic cloves, minced pork and shredded parmesan cheese, and this was the result.

Color Pasta with imagination

Ingredients:

color 250g pasta (macaroni, bows, etc ...)

1 package frankfurters.

100g of minced pork

1 onion

2 or 3 cloves of garlic

grated Parmesan cheese

Middle

glass of white wine.

oil and salt

Prepared

Cook the pasta in a pot with water, a little oil and salt.

Fry two or three cloves of garlic, machacaditos with a knife.

In the same oil, fry the sausages, with a pinch of salt and set aside on a plate.

Chop the sausages into slices.

Fry in the same oil in same skillet minced pork meat.

Once pasta is cooked, drain and run it through the cold water.

Once made of minced meat, reserve it on a plate, and then fry the onion, julienned or chopped, as preferred, I made it into strips.

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half small cup of white wine.

Once onion is cooked, after adding the minced meat, sausages, let the flavors mingle, and then take colored pasta.

Mix well, leave a few minutes to do everything, and extinguish the fire.

Serve hot.

Sprinkle with grated Parmesan cheese to taste for each diner.

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Panellets dels panellets

This recipe is dedicated to my friend and follower Ryal Ana Ibañez a charming Canarian, and shares with me from the love of cooking, the taste to invent and create in the kitchen.

not let to visit, because of rich-rich cooking, you put on your explanations of your recipes a lot sense of humor.

As my beloved and admired Ferran Adria.

always say that this recipe is for those who dare to try new flavors and textures.

Because the fun in the kitchen to create your own dishes, investigating textures and flavors.

fritters Ternasco brains of
Ingredients for two:

1 Ternasco brains of

2 tablespoons flour
1 egg Milk



royal yeast 1 bay leaf salt



olive oil

Prepared

Wash the Ternasco sense of removing the traces of blood.

In a saucepan, boil the brains with a bay leaf for 8 or 10 minutes.

When it is boiled the brain, book and cool.

then we will beat the egg, and to incorporate the flour. We will beat

well, and you add milk (roughly), and continue beating all good.

then we'll take half of yeast royal.

and keep stirring all right.

Until it becomes a thin but dense mass.

Then incorporate them into the brains boiled dough, and we will be undoing all well distributed throughout the dough.

will then heat a heavy skillet with oil and a spoon of soup, we will be taking tablespoons of dough, one at one, and we will be pouring in the oil until ready to form the donut.

As the oil must be hot enough, to take spoonfuls of dough are fried very quickly and you have to turn them over very quickly so we are not burning.

When we have several tablespoons of batter into the pan, go to control the fire, that the oil is neither too hot nor too cold.

When we had some donuts and facts, we will be booking a glass bowl or dish where we will serve, but with a top kitchen paper towels so that excess oil is absorbed.

Once you have all the donuts in the spring, now reserved, turn off heat and serve.

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battered Apple Delights

This recipe is dedicated to my friend and companion of cooking blogs, Mariela.

His blog is called Cooking Light and its address is:

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Panellets

rabbit with roasted peppers

This rabbit recipe, I've got a Catalan cookbook; of my land.

The roasted peppers is a kind ratatouille sauce is made as to accompany both the chicken and the rabbit. Very typical of Catalonia.

It's been a month or two, I put a recipe that my father and I Rabbit with Fine Herbs, which is also very good, but I personally prefer this way I am going to explain.

rabbit with roasted peppers

Ingredients for 4 people:

1 Rabbit 1 kg

lard 50g

Pepper and Salt

For sanfaina:

2 onions

1 or 2 cloves garlic

4 or 5 ripe tomatoes

1 eggplant

1 zucchini

1 red pepper and green

1 cup white wine

1 bay leaf

1 teaspoon sugar

oil and salt

Preparation:

Clean the rabbit.

Chop and pepper.

Heat the lard in a pan and fry the pieces rabbit over medium heat.

Remove from pan and reserve.

Peel the eggplant and sprinkle with salt, leaving half an hour to release the water. After washing, drying, chopping and dicing.

In the same pot where we have golden rabbit, fry the chopped onion.

stirring often, to go browning alike.

Add the minced garlic.

Add the eggplant to the pan, fry a little and add the peppers, cut into pieces, let cook a little.

Add the white wine and let reduce.

Add the roasted peppers, diced zucchini, cook for few minutes, always over medium heat.

Peel the tomatoes, chopped and transfer to the pan with a teaspoon of sugar, and leave 25 minutes over low heat.

Stir often to prevent sticking, if necessary add a little water or beef broth.

When you are made of roasted peppers, take the rabbit back, we had booked.

Cook covered for ten minutes.

salt to taste and serve.

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