Recipes by cooking method

Recipe second for 4 people based on Stockfish with tomato - cooking method pan.

Ingredients: 500 G Wet Stockfish - 2 Garlic Cloves - 4 Anchovies - 20 G Capers - 600 G Peeled Tomatoes - Salt - Pepper - Breadcrumbs - Parsley

Recipe second for 4 people based on Pig - cooking method grill.

Ingredients: 4 Pork Chops - 400 G Chestnuts - 150 G Milk - 1 Knob Butter - Bay Leaf - Salt - Pepper

Recipe first for 4 people based on Baked ham - cooking method pan.

Ingredients: 500 G Fusilli Pasta - 100 G Cooked Ham - 20 G Butter - 50 G Grated Parmesan Cheese - 2 Eggs - 20 Cl Cream - Salt - Pepper

Recipe second for 4 people based on Sole - cooking method oven.

Ingredients: 12 Fillets Of Sole (or 3 Whole Sole To Be Filleted) - 150 G Pitted Black Olives - 2 Tablespoons Extra-virgin Olive Oil - 1 Tablespoon Chopped Parsley - 1/2 Glass White Wine - 50 G Grated Cheese - Salt - To Serve: - 1 Bunch of Wild Rocket Salad

Recipe second for 4 people based on trout - cooking method pan.

Ingredients: 4 Trouts 300 G - 13 Cl Milk - 60 G Flour 00 - 30 G Butter - 2 Tablespoons Olive Oil - Salt - Lemon Wedges

Recipe first for 6 people based on Chicken livers with tomato - cooking method pan oven.

Ingredients: 250 G Rice - 100 Cl Water - 150 G Butter - 4 Spoons Olive Oil - 4 Chicken Livers - 2 Slices Ham - 2 Red Peppers - 3 Tomatoes - 1 Onion - Saffron - Salt

Recipe first for 4 people based on Dried ham - cooking method pan.

Ingredients: 400 G Rice - 100 G Canned Peas - Butter - 100 G Ham - Chopped Chives - 6 Tablespoons Prague Ham Sauce - Salt - Pepper

Recipe second for 4 people based on Mullet - cooking method oven.

Ingredients: 800 G Mullets - Extra-virgin olive oil - 1 Lemon - Oregano - Salt

Recipe second for 4 people based on Anchovies with tomato - cooking method oven fried.

Ingredients: 1000 G Fresh Anchovies - Flour - 2 Garlic Cloves - Tomato Pulp - Dry White Wine - Mint - Parsley - Oregano - Olive Oil - Seed Oil For Frying

Recipe first for 4 people based on Asparagus - cooking method oven.

Ingredients: 1000 G Asparagus - 40 G Butter - A Little Cooking Cream - 1 Cup Bechamel - 60 G Parmesan Cheese - 400 G Pennette Type Pasta