Posts Tagged ‘Aldente’

Wildboar Fresh 2 Ribs In Salmi’

On the same day I prepared the Wildboar Steaks I did also a second related preparation, this time using the Wildboar Ribs: do as follows and you will not only have a wonderful main course but also you get an incredible sauce for your “Fetuccine” or “Pappardelle” pasta!        Ingredients: three-four pounds of Wildboar Ribs 5-7 ounces of Black Olives 1 liter of […]

Wildboar Fresh 1 Rumpsteak

Wildboar is my favourite meat, I simply love it!  When you work wild animals you should do some tricks to get rid of the strong taste. Usually the meat from wild animals has to be drown in to wine and spices for at least 12 hours. But these steaks were so delicate that I didn’t want to make them too wet due to marinade, so I did […]

Recipes: Cooking Foods Italian Style – Octopus Salad – Polpo con Patate

Recipes: Cooking Foods Italian Style – Octopus Salad – Polpo con Patate more details in my culinary books published by amazon.com     Octopus with potatoes is a wonderful and easy salad recipe! Hopefully you have already prepared the octopus as per instruction in the “Preparations” section…otherwise please go to check it out!     […]

Italian Recipe: Cooking Traditional Vegetarian Cake – Pear & Cheese Pie – “Torta Ricotta e Pere” – Aldentekitchen

 Italian Recipe: Cooking Traditional Vegetarian Cake – Pear & Cheese Pie – “Torta Ricotta e Pere” – Aldentekitchen  We will make a sweet preparation: Pear & Cheese Pie   Italian Recipe: Cooking Traditional Vegetarian Cake – Pear & Cheese Pie – “Torta Ricotta e Pere” – Aldentekitchen  Ingredients: (8 portions) Wheat Flour: 9 onces (250 […]

Cooking Foods Italian Recipes – Monkfish & Pepperbell Sauce

Cooking Foods Italian Recipes – Monkfish & Pepperbell Sauce More details in my culinary books published on Amazon.com   Ingredients: Extra virgin olive oil, tomato juice, marine salt, wine “rose”.   Monkfish, green pepper-bell, garlic, onion.   Cut pepper-bell, onion garlic and fry in extra virgin olive oil.     Clean from the skin then […]

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