June 14, 2016 by Varga László
Ingredients (4 servings):
- 1 kg bigger portobello/champignon mushrooms
- 200 g cherry tomatoes
- 100 ml tomato paste (passata)
- 100 g mozzarella cheese
- 100 g gorgonzola cheese
- 1 red hot chilli pepper
- 2-4 tablespoons olive oil
- salt and pepper to taste
- Wash and clean the mushrooms, removing their stems.
- Chop the mushroom stems and the chilli peppers.
- Heat the olive oil in a frying pan and fry the chopped mushrooms and chillies.
- Add the halved cherry tomatoes and passata, keep frying and stirring until thickens.
- Add half of the grated mozzarella and keep stirring for a few seconds until it’s melted and fully incorporated into the sauce.
- Place the mushrooms in a tray top side down and scoop on each of them some sauce.
- Add to each mushroom some gorgonzola cubes and top with grated mozzarella.
- Place the tray with mushroom in the oven and bake at 150 C for about 10-15 minutes until the cheeses have melted.
- Serve while still hot and melting 😉
Category Vegetarian | Tags: blue cheese,easy,gorgonzolla,mozzarella,mushrooms,oven,tomatoes | No Comments
September 16, 2015 by Varga László
Ingredients (4-6 servings)
- 500 g mullets
- 500 g mussels
- 500 g mackerel fillets
- 4 tomatoes
- 1 garlic head
- 1 red hot chilli pepper
- 2 green onion
- olive oil
- 200 ml Italian red wine – I used some Montepulciano
- 200 ml water
- Salt to taste
- grated mozzarella (optional)
- Wash and clean the fishes and mussels.
- Chop the garlic and chilli pepper.
- Dice finely the tomatoes.
- Heat the olive oil in a medium soup pot, add the garlic and fry it until fragrant over medium heat.
- Add the diced tomatoes to the pot and keep frying, stirring until tomatoes are softened.
- Add the cleaned mullets and mussels and fry them for another 1-2 minutes.
- Add the wine and water and the mackerel fillets and cook for about 3-5 minutes over low heat.
- Add the chopped green onions and cook for another 30 seconds.
- Serve while hot, garnish with some extra chopped green onions.
- You can top it with some grated mozzarella to melt.
Category Italian, Soup | Tags: easy,fish,garlic,italian,mozzarella,quick,seafood,soup,tomatoes,wine | 1 Comment
May 14, 2015 by Varga László
I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
Recently I had a free long weekend and I finally set my mind on it.
Ingredients (6 servings):
- 2 kg cow tail / oxtail
- 400 g canned tomatoes
- 1 l dry red wine (If Spanish is better 😉 )
- 150 g wheat flour
- 2 cups beef stock
- 2 carrots
- 2 medium onions
- 1 bulb garlic
- 1 red bell pepper
- 2 teaspoon chopped ginger
- 50 ml olive oil
- 4 cloves
- 4 bay leafs
- salt and freshly ground pepper to taste
- Cut the tails at each joint, Season the bull tail with salt and pepper.
- Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.
- Dice the onions, chop the garlic and ginger.
- Slice thinly the carrots.
- Slice thinly the red bell pepper.
- In a large cast iron pan heat olive oil over medium high heat.
- Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.
- In batches, sear every piece of tail until browned on each side.
- Remove the bull tails from the pan and set them aside.
- Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
- Add the sliced bell pepper and sate 5 more minutes.
- Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.
- Place back the tail pieces into the pan, add the remaining wine and stock.
- Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.v
- Serve with french fries.
Category Spanish | Tags: bay leaf,beef,carrots,ginger,tomatoes,wine | No Comments