Recipes of love of Assumption
Cutlets from shrimp
Ingredients: 1 kg of shrimp, 200 ml of cream (20%), 1 egg, 300 g of breadcrumbs, 100 ml of soy sauce, 50 ml of olive oil, 1 bundle of Tarkhun, Thai sharp sauce to taste.
Cooking process: Raw peeled shrimp chopped in a blender, add cream, breadcrumbs, egg, finely chopped Tarkhun, sharp sauce and soy sauce. Stir and put in the refrigerator for 20 minutes. To form small pellets and fry on olive oil under the lid.
Shrimp cutlets. .
Fettacine with tomatoes
Ingredients: 1 Packaging Fettucino, 4 Tomatoes, 1 Basil Basil, Parmesan, Olive Oil, Garlic - To Taste.
Cooking process: Fettucino boil in salted water. Clear tomatoes from the peel, cut into a small cube, slightly squeeze and fry on olive oil. At the end add chopped garlic, basil, salt and pepper. Stop boiled paste to tomatoes and mix well. Sprinkle with grated cheese.
Fettacine with tomatoes. .
Chef recipes
Pancakes stuffed with shrimps
Ingredients: 6 eggs, 200 g of flour, 50 g of butter, 800 ml of milk, 200 ml of soy sauce, 2 kg of shrimp, 200 g of Philadelphia cheese, 2 cucumber, 100 g of sugar, 150 g of solid cheese, 2 celery stem, 1 Carrot, 1 onions, tomato paste, sesame seeds, salt, olive oil - to taste.
Cooking process: Mix flour with salt, sugar and rub with eggs. Add milk, softened butter, beat well and give a relax for 30 minutes. Bake thin pancakes.
Purified shrimp fry on olive oil. Panciri pour water, add celery, carrots, onions, tomato paste and cook half an hour, then strain. To prepare a syrup in a saucepan, pour soy sauce, add broth from shrimp shelters and some sugar. Slaughter
Lubricate pancakes with cream cheese, putting thin cucumber and shrimp slices from above. Collapse pancakes. Solid cheese grate on a shallow grater, mix with sesame seeds. Observe pancakes in cheese-seafane bread and fry on olive oil. Cut pancakes like rolls. Serve with soy syrup.
Pancakes stuffed with shrimps. .
Fettacine with asparagus and cheese "Becorino Romano"
Ingredients: 1 Packaging Fettacine, 300 g of asparagus, 300 ml of cream (33%), 2 beam of green onions, 2 carrots, 1 onion, 50 g of Pekorino Romano cheese. For broth: 2 Celery stem, 1 carrot, 1 onion, 1 leek (white part).
Cooking process: Wear vegetable broth, strain. Asparagus cleaned, omit in boiling salted water and cook 3 minutes. Remove and clear it thin. In the same water where Asparagus was boiled, boil Fettucino.
Green and onion shallow shallow cut and fry on olive oil with asparagus. Add vegetable broth, cream, grated cheese, salt and pepper, mix and cook to delicate.
Share the paste on the sauce, mix, decorate with green onions and sprinkle with grated cheese.
Fettacine with asparagus and cheese "Becorino Romano". .
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