Recipes by cooking method

Recipe appetizers for 4 people based on Sardines - cooking method pan fried.

Ingredients: 4 Slices Toasted Bread - 400 G Fresh Sardines - 50 G Pine Nuts - 1 White Onion - 50 G Sultana Raisins - Flour - Salt - Olive Oil - 2 Glasses Wine Vinegar

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

Ingredients: 2 Chicken Breasts - 2 Tablespoons Flour - 20 G Butter - 2 Tablespoons Olive Oil - 2 Sage Leaves - 4 Pickled Gherkins - Brandy - Broth - Salt

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

Ingredients: 1 Pike 1000 G - 40 G Butter - 1 Onion - 1 Clove Garlic - 1 Tuft Parsley - Salt - Pepper - For the sauce: - 200 G Butter - 3 Shallots - 1 Tablespoon White Wine Vinegar - 1 Tablespoon White Wine Dry - 1/2 Lemon - Salt - White Pepper

Recipe second for 4 people based on Mussels - cooking method fried.

Ingredients: 16 Mussels Without Shells - 1/2 Cup Flour - 1 Glass Beer - 1 Whole Beaten Egg - 1 1/2 Cup Olive Oil

Recipe appetizers for 4 people based on Anchovies - cooking method pan to boil fried.

Ingredients: 600 G Fresh Anchovies - 25 Cl Frying Oil - 2 Large Thinly Sliced Onions - A few Spoons Flour - 4 Spoons Olive Oil - 2 Glasses White Wine Vinegar - 50 G Pine Nuts - 40 G Sultana Raisins

Recipe appetizers for 4 people based on Horseradish - cooking method oven.

Ingredients: Butter - 1 Piece Horseradish - Salt - Homemade Bread For Croutons

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

Ingredients: 18 Fish Fingers - 100 G Shelled Peanuts - 50 G Butter - 1 Lemon - Parsley - Olive Oil - Salt - Pepper

Recipe appetizers for 10 people based on Egg with tomato - cooking method pan.

Ingredients: 6 Eggs - 1 Tablespoon Grated Cheese - 2 Tablespoons Tomato Sauce - 1 Tablespoon Olive Oil - Salt - To decorate: - Green and Black Olives - Diced Fontina Cheese - Borrettane Onions - Mini Frankfurters

Recipe second for 6 people based on Pig - cooking method oven.

Ingredients: 800 G Boneless Pork Loin - 4 Tablespoons Extra-virgin Olive Oil - 1 Garlic Clove - 2 Sage Leaves - 1 Rosemary Sprig - 1 Teaspoon Fennel Seeds - 1 Ladle Stock - 1 Pinch Salt - 1 Pinch Pepper - For The Herbal Vinaigrette: - 10 Cl Extra-virgin Olive Oil - 2 Tablespoons White Wine Vinegar - 1 Bunch Aromatic Herbs - Parsley - Basil - Chives - Tarragon - 1 Pinch Salt - 1 Pinch Pepper

Recipe first for 4 people based on Mullet with tomato - cooking method pan.

Ingredients: 150 g of Bavette type pasta - 200 g of red mullet - 50 g of sun-dried tomatoes - 2 tablespoons of tomato pulp - parsley - bay leaves - extra-virgin olive oil - salt