Cooking recipes

Recipe second for 6 people based on Preboggion.

Ingredients: 1000 G Preboggion - 1 Garlic Clove - 2 Anchovies - 1 Tablespoon Olive Oil - Salt

Recipe second for 4 people based on Oysters - cooking method to boil.

Ingredients: 24 Oysters - 8 Cl Dry White Wine - 2 Teaspoons Finely Chopped Shallots - 2 Small Zucchini - 2 Carrots - Sugar - 100 G Spinach - Finely Chopped Chives - For the Sauce: - 1/2 Teaspoon Dijon Mustard - 2 Tablespoons Good Quality Wine Vinegar - 6 Tablespoons Extra Virgin Olive Oil - Salt - Pepper

Recipe second for 4 people based on European bass with tomato.

Ingredients: 1 Sea Bass Of 1200 G - 500 G Onions - 500 G Tomatoes - 30 G Dried Mushrooms - 2 Peppers - 1 Glass Of White Wine - Olive Oil - Garlic - Salt - Parsley

Recipe appetizers for 12 people based on Pumpkin - cooking method oven.

Ingredients: 700 G Pumpkin - 24 Vol Au Vent Small Frozen (Cocktail format) - 1 Pot Holder Salt - 1 Pinch Pepper

Recipe appetizers for 4 people based on Lobster.

Ingredients: 1 Egg - 20 G Capers - 20 G Gherkins - 1 Lettuce Salad Heart - 300 G Canned Lobster Pulp - 1 Cup Mayonnaise - 1 Lemon (juice) - 1/2 Cup Cream - Salt - Sugar - Pepper

Recipe first for 4 people based on Sea urchins.

Ingredients: 320 G Pasta Like Spaghetti - 12 Sea Urchins (pulp) - Extra-virgin olive oil - Parsley - Salt

Recipe second for 4 people based on Mussels.

Ingredients: 1500 G Mussels - Olive Oil - Lemon Juice - Salt - Pepper

Recipe first for 4 people based on Chickpeas with tomato - cooking method fried.

Ingredients: 300 G Dried Chickpeas - 2 Potatoes - 150 G Orecchiette - 10 Basil Leaves - Tomato Sauce - 100 G Pork Rind - 1 Onion - 3 Spoons Olive Oil - Salt - Pepper - 1 Glass Tomato Sauce - 1 Clove Garlic

Recipe appetizers for 8 people based on Avocado.

Ingredients: 4 Avocados - 150 G Tuna in Oil - 2 Boiled Egg Yolks - 50 G Pitted Green Olives - 25 G Capers - 150 G Mayonnaise - 4 Tablespoons Extra-virgin Olive Oil - 1 Lemon - Salt

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

Ingredients: 1 Pheasant Of 1000 G - 70 G Pretty Lean Bacon - 30 G Butter - 1 Rosemary Sprig - 1 Garlic Clove - 1 Lemon - 1 Brandy Glass - Olive Oil - Salt - Pepper