Rain-drenched evening sailing blue car on city roads and empty sections. Storm huddled outside the city, tucked away houses warm. Noa and I'm tapping dogs us on the sidewalk, rain washes large round spatter from all directions, finding refuge in hot and delicious deeply on the second floor of Aria Restaurant.
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How great was glad the face of wonderful dishes of talented Chef Guy Gimzo. Some thanked him for a bowl of soup a thick, rich porcini and mushroom tortellini spiced butter. How good that I stayed in and I got to savor on the ground.
And here's a pleasant winter sun and caressed the gray city activities, plenty of big mushrooms after the rain 'shelves brimming with jade grade and I would like to take another swig of that soup, porcini picking a good and addictive. Just before he embarked exciting districts in New Orleans, I scribbled Gimzo the recipe and went.
And the glory of it and of it I put on my desk a royal mushroom meal. Small quiches and classic with a variety of mushrooms and goat cheeses. Wide pasta with a rich meat sauce and wonderful mushrooms. And soup, soup Oh, of course.
Pasta with beef and mushrooms
Materials (6 servings):
• 1 package (500 g) Pappardelle
• 1 kg beef gulyas cut into small cubes
• 2 bags (50 g) dried mushroom
• 4 cups boiling water
• 8 tablespoons olive oil
• 2 carrots, peeled and sliced
• 2 onions, peeled and sliced
• 4 cloves garlic, chopped
• 2 baskets of mixed mushrooms (portobello, champignons, Si-mg'i) slices
• Salt to taste
• freshly ground black pepper to taste
Preparation:
1. Cook the pasta according to the manufacturer's instructions.
2. Soak the dried mushrooms in 4 cups boiling water.
3 large pot Heat 4 tablespoons olive oil, brown the meat cubes and season with salt and pepper.
4. Add the vegetables, except mushrooms and golden them too.
5. Add the dried mushrooms and liquid and bring to a boil.
6. Cook for about two hours and a half.
7. Heat 4 tablespoons olive oil in a pan and fry the mushrooms. Season with salt and pepper.
8. Add the contents of the skillet to the pot and stir together.
9. Arrange the pasta in a serving bowl, pour over the dish and serve.
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Kish mushrooms and goat cheese
Materials (12 individual quiches):
• 1/2 package (200 g) puff pastry
• 2 tablespoons dried mushrooms
• 2/3 cup boiling water
• 4 tablespoons olive oil
• 1 tablespoon butter
• 2 baskets of mixed mushrooms (portobello, champignons, Si-mg'i) slices
• a handful of fresh herbs (parsley, chives), chopped
• 1 container (250 g) cream for cooking
• 2 eggs
• 12 cubes of goat cheese
• Salt to taste
• freshly ground black pepper to taste
Preparation:
1. Soak the dried mushrooms in boiling water for about 10 minutes.
2. Heat olive oil and butter in a pan and fry the mushrooms, season with salt and pepper.
3. Add the herbs, stir and let cool.
4. Preheat oven to 190 degrees.
5. Mix cooking cream and eggs and season with salt and pepper.
6. Cut into large circles of pastry and line the bottom and sides of the mold with 12 outlets outlets.
7. Arrange the mushrooms in crust dough, pour cream mixture and embed the center of the cube of goat cheese.
8. Bake in the lower third of the oven for 20-15 minutes.
Mushroom soup and artichoke
Courtesy of chef Guy Gimzo restaurant ARIA (Aria)
Materials (for 8 servings)
• 1 slice white leek
• 75g butter
• 8 Chestnut vacuum
• 1 kg Jerusalem artichokes, peeled and thinly sliced
• 1 cup dried porcini mushrooms
• 2 cloves garlic, chopped
• 2 1/2 cups water
• 1 liter of milk
• 1 tablespoon thyme
• sea salt to taste
• freshly ground black pepper to taste
Preparation:
1. In a medium saucepan, melt the butter and steam the leeks, add chestnuts, artichokes, mushrooms, garlic, water, milk and thyme.
2. Bring to a boil, cover the pan and cook over low heat for 15 minutes.
3. Transfer to a food processor, add salt and pepper and grind together until you get a creamy soup. Taste, correct the seasoning and serve.
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