Tag: butter

Porcini Mushrooms and Leeks Sauteed in Butter with Tarragon – Recipe

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Ingredients (2 servings ):

  • 1/2 kg fresh porcini mushrooms
  • 1 smaller leek
  • 120 g butter
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 1 teaspoon dried tarragon leaves.
  • salt and freshly ground black pepper to taste

Preparation method :

  1. Clean the mushrooms pf the dirt.
  2. Slice the porcini mushrooms.
  3. Slice thinly the leek.
  4. Chop the garlic.
  5. Heat the butter in a large heavy bottomed frying pan.
  6. Sautee the sliced leek over medium-low heat for 3 minutes.
  7. Add the chopped garlic and continue to fry for 30 seconds.
  8. Add the porcini slices, drizzle the olive oil, season with salt and freshly ground pepper and cover with a lid. Cook for 3 minutes.
  9. Uncover, add the dried tarragon, stir and cook for 2 Moore minutes, until the mushrooms are cooked.
  10. Serve hot with some extra ground pepper on top.

Panfried Veal with Broccoli Puree – Recipe

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Ingredients (2 servings):

  • 1 large broccoli
  • 1 large green onion
  • 400 g aged veal shoulder fillets 2 pieces
  • 1 head of garlic
  • 1 few sprigs of thyme
  • 1 dried chilli pepper
  • 2-3 tablespoons rapeseed oil or other vegetable oil
  • 50 g butter
  • salt and freshly ground black pepper to taste

Preparation method:

  1. Cut the broccoli into florets and smaller pieces and place them in a pot, add the green onion.
  2. Fill the pot with water, season with salt and cook until broccoli has softened.
  3. Meanwhile, season with salt and pepper the veal pieces on their both sides.
  4. Heat the oil in a large skillet, add the veal, garlic cloves and chilli pepper.
  5. Fry the veal over high heat for 2 minutes on each side.
  6. After frying their first side and turning add a knob of butter on each veal slice and allow them to melt over the meat.
  7. Set aside the veal for a few minutes to rest before slicing.
  8. When the broccoli is soft, puree it with a hand blender.
  9. Add the butter to your taste and season with salt and lots of freshly ground black pepper.
  10. Serve the sliced veal with a dollop of broccoli puree.

Hot Zucchini and Basil Cream Soup Recipe

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Hot Zucchini and Basin Cream Soup Recipe

Ingredients (4 servings):

  • 4-5 garlic clovesHot Zucchini and Basil Cream Soup Recipe
  • a bunch of green onion (2-3 of them)
  • 50 g butter
  • 2 medium zucchinis
  • 2 green chilli peppers
  • a bunch of basil leavesHot Zucchini and Basil Cream Soup Recipe
  • 100 ml heavy cream
  • 100 g goat cheese

Preparation method:

  1. Chop coarsely the garlic.
  2. Chop the green onions.
  3. Slice thinly the green chillies.
  4. Grate the zucchinis.
  5. Grate the goat cheese.Hot Zucchini and Basil Cream Soup Recipe
  6. Melt the butter in a soup pot.
  7. Add the chopped garlic and the onions’ white ends. Fry for 1-2 minutes over medium-low temperature.    
  8. Add the rest of the green onions, green chillies, grated cheese, grated zucchini, basil leaves.
  9. Add water so it covers the ingredients but just, and cook for a few(3-5) minutes until the zucchini is cooked through.
  10. Add the cream and bring it to boil for a final time for a few seconds.Hot Zucchini and Basil Cream Soup Recipe
  11. Serve the soup while still hot topped with a few extra sticks of goat cheese and some basil leaves.Hot Zucchini and Basin Cream Soup Recipe