How many peas 3 liter pot. Classic pea soup with pork smoked ribs. Recipe for cooking in Scandinavian

Empty this water, put the beans in a saucepan with three liters of cold water and bring to a boil for 5 minutes. Prepare the broth again with 3 liters of water, cut the skin into large strips, chicken carcass if you have pork bones and, depending on your taste, a little onion and carrots Salt and pepper Prepare this broth for one hour, then strain the broth and restore skin. In this broth was filtered to make the beans cooked until they become soft, but remain well intact.

• Take the heat away, drain the water and stock up the beans.
• This takes about an hour of boiling.

When cooking beans, preparing meat.

How to Cook Pea Soup: Tips

In a large frying pan fry the candied pieces on low heat and set aside. Brown pieces of pork that should be well roasted and left them with other meat. Add some garlic cloves to the beans and double the weight of the salted bacons mixed together.

• In the remaining fat, sauté Toulouse sausages and reserve them.
• Drain the beans and keep the broth warm.

To do this, we use hollow dishes in a terracotta called "cassolo", and they give their name to a cassel, or they fail pretty hollow dishes, baked clay.

Align the bottom of the case with pieces of rind. add about a third of the beans to the meat and pour out the remainder of the beans. Pepper with a mill on the surface and add a tablespoon of duck fat used to cool the meat. During cooking, a golden brown crust will form on the top of the cash register, which will need to be pressed several times.

• Organize the sausages, pressing them into the beans, the top of the sausages will remain visible.
• Fill the dish with a hot broth that must cover the beans.
• When the top of the bean begins to dry, add a few spoonfuls of broth.

If you prepare this cassette the day before, it should be heated in the oven by 150 ° for an hour and a half before serving.

Do not forget to add a little broth or, if not, a few spoonfuls of water. The cassowe is boiling in its cassolyte. Serve it gently, without stirring, it will be better and do not hesitate to take it back. This is the dish that will take you to the paradise of popular gastronomy!

Pea soup greedy

It is also nice to try the raw and grated, cooked, in the dishes with vegetables, in the neck or in the soup. He willingly applies all methods of cooking carrots. However, its more refined taste also leads to use as a seasoning.

• Pasternaks are simply cleansed from a lean or vegetable razor.
• Then think about lemons so that they do not turn black.
• They can be cooked whole or cut: slices, julienne or brunette.

If parsnips can be eaten raw, they can also be cooked.

Classic pea soup, cooked in a multivariate

In the pressure cooker for 8 minutes: easy and fast, this cooking mode is perfect! Filled between 20 and 30 minutes: with a little oil and a glass of broth, they will retain their taste. In the microwave oven: a maximum power of about 8 minutes, finely cut in a salad bowl with a bottom of salt water under a special microwave film.

• In salted boiling water about 30 minutes.
• You can also make "dips": sticks that you dip into various sauces.
• They will be perfect as an aperitif!
• Do you prefer parsnips?
• Know that they can be decorated with a variety of ingredients.
• For example: grated, black olives, nuts, dried fruits, etc.
• Parsnips also go well with: "spices and smoked meat!

To thicken the puree from parsnip, add a few spoons of almond powder.

Texture and aromas are guaranteed! To flavor the broth or soup, nothing like the leaves of parsnip, if we sell them along with you!

• Was your parsnip puree on fire?
• Mix the sauce in the wine: it will thicken it.

A year later a puree of parsnips with ham and a laughing cow is pleased with the taste.

Gentle and sweet, parsnips turn to children, especially in soup and mashed potatoes. It is especially recommended to use parsnip and carrot soup. . Fry the chopped onions in butter, add parsnip and carrots and fry for 2 minutes. Cover with 1 liter of water and, when it trembles, cook for 15 minutes before mixing.

Instant pea soup

For guaranteed success with the great, you can also cook potatoes with cumin and honey! Although this is not a particularly difficult preparation, it still needs the attention and the right preparation time to get a good result. Once you are ready, you can freeze it for future use, cook culinary pieces or prepare an important risotto.

To get a broth rich in flavor and nutrients, the meat is made from cold water, the meat will remain slightly fibrous, however good it may be stuffing or meat. Instead, if you want to get good boiled meat and a lighter broth, start with the same ingredients, but add the meat when the water boils.

In a large pot, meat, all pure vegetables, a bay leaf, a few grains of pepper, add water and bring to a boil. Lower the flame and fry the preparation. Allow to cook, partially cover and cook for 3 hours. When half is cooked, add the salt, do not do it first, otherwise the broth will sit down strongly.

Filter everything off, leave cool and place in the refrigerator. The next day you will form a light patina of grease, which, when floating on the surface, is easily removed. Spice was actually used by glass masters to obtain a certain yellow color of glasses. Saffron, Crocus Satius, is a perennial onion plant that has bright green leaves and beautiful six-petalled violet flowers. Stigma consists of three alo-red threads, and it is these fibers that provide the color and aroma of the preparations.

The used saffron was kindly provided to me by Anna Zerbi from the Bramante farm, a small reality located in the Ticino park. The Milanese risotto recipe remained unchanged over time. My risotto I like to call it yin and yang, that is, two opposite and complementary creatures that make up the whole dish.

Strangozzi, also called stenozzi, creorozzi, silazzus, is a typical Umbrian pasta format, whose name appears to originate from the "string" and, in fact, their shape resembles one of the leather laces used in the past for tie shoes.

Even their preparation varies depending on the areas. Basically, they are prepared only with flour and water, but there are options made with the addition of egg white or the whole egg. Macaroni look like a long, thick ribbon with a rectangular cross-section and a rough surface. In short, the ideal element that must be combined with another lofty product of this territory is the black truffle, the "magic sculpture of the earth" to use the poetic description of Alexander Haber.

On the origin of the country with truffles, there is a legend according to which the kindness of the dish could effectively avoid robbery. On the hill of Campello Alto, in the province of Perugia, in the nearby castle of Pissignano, Federico Barbarossa would stop on his descent to Italy. Legend has it that the chef of the castle prepared Emperor Stanghozzi so well to convince him to change his mind about plundering these lands.

Unlike the white truffle, tender and used only raw color, black can withstand short cooking. It also differs during cleaning, the first one is simply cleaned, and the second one can be quickly passed under cold water just before use. The truffle can be stored for several days, wrapped in cheesecloth, closed in a glass jar and stored in a cool place, such as a cooler fridge shelf.

On the working surface, make a fountain with flour, add a little water and a tip of a teaspoon of salt, you should get a soft and elastic dough. Leave for half an hour. Divide the dough into three pieces, pass them between the rollers of the pasta machine, until you get three sheets a half centimeter thick, and then cut them into a long tagliatelle.

Boil it in boiling salted water. Meanwhile, heat a large amount of olive oil in a saucepan and beat the crushed garlic cloves over low heat for a few minutes. Remove the garlic, add half a grated black truffle. Leave it for a couple of minutes to taste. Drain the pasta and pour into a saucepan, stir and serve, ending with the remaining truffle.

Ticino Park offers surprises without end, the last in chronological order - San Massimo Sanctuary, a place where nature, biodiversity and agriculture gather. Doses are calculated for two people. Pour brown rice into a pan of cold water, and when it comes to boiling salt and at least 40 minutes of cooking.

Rinse the lentils and, without soaking them, put them in a saucepan with a little more than half a liter of cold water, add. Bring to a boil, adjust the heat and simmer for forty minutes, adjust with the lentils you use, usually the packaging reports the cooking time. They should be soft and not completely dry, as they will also serve their supplies.

Wash and divide the broccoli into flowers, wipe it for about ten minutes. In the mixer pour broccoli, a scoop of lentil broth, to create a soft mashed pot, a pinch of salt and a nice piece of ginger. When cooking, drain the rice and make the dishes by putting the broccoli cream on the bottom of the soup and over the rice, complete with lentils and olive oil.

What you need for pea soup, ingredients

Let me not repeat that at the end of the call there was an ovation of the family, we will not bother you with the following reflections, we will not say that my husband offered me everything and much more, we do not explain how we got to the choice of this dish, prepared and photographed, otherwise it would be cool, and everyone wanted to try it right away.

Grain of pistachios from Bronte. Peel the shrimp, remove the head, cut the shell and remove the pulp, removing the black thread inside. In a large saucepan, heat a couple tablespoons of oil and quickly set fire to the crustaceans, add the vegetables, wash and cut into slices, water and bring to a boil.