I just replaced the lemon and balsamic bianco, acme alberta shot through a dry Frascati. Because I

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The recipes here make your appetite! therefore equal to its own: Why pollo? because it is much faster and even good veal difficult in handling (dry, zh - get it all out without effort:-) the individual quantities (Hhnerbrste 1 each for 2 people as a starter - the sauce reaches definitely for up to 8/10 Gsten) are tried and inofiziell starred by large carnivores - but since everyone has their own ideas - that vary simple:-) acme alberta you take ..:-) si prende Hhnerbr ste - mglichst larger and when it comes from "organic" chicken (pollo petti di (piu grandi e "bio" mi raccomando:-) which are allowed in Hhnerbrhe (or Gemse- , Kalbsbrhe) simmer li fai bollire in brodo (-pollo, legume o vitello) by 5 a 10 minuti at low temperature - then cool for -kalt provide a fuoco lento e poi li lasci rafreddarsi - frigo Whrenddessen nel frattempo 2 egg yolks due tuorli 50 gr tuna in L (= 1kleine can not sound like much, but loose enough) mezz'etto di tonno (piccola scatola) 6 anchovies. (!) (less or more - try) was alici (piu o meno) Juice of 1/2 lemon and grated rind sugo di mezzo limone (e l'abrasione della buccia) 2 tablespoon white balsamic vinegar (casa Rinaldi, if possible) due cucchiaie di balsamico bianco 2- 4 tablespoons of broth abgekhlten due a quattro c. brodo di freddo sale poco (a gusto) 1Knoblauchzehe (optional) spicchio un d aglio in the cup (hand blender) prieren tritate tutto in misurino acme alberta thereafter mix in small beam olive oil until a homogeneous and SMIGĖ is achieved consistency ( about 0.1 - 0.2 liters) poi mescolate il sugo -pian piano- extra virgin fino con la vi viscosit sembra giusta Finish: Hhnerbrste acme alberta dnn (2mm) cut (machine goes when) Tagliate fat sottili dai petti distribute (con l'affettatrice se possibile) 3 or 5 slices on the plate, fat in the mid sistemate not quite 3 a 5 sul piatto merge (que non si toccano in mezzo) acme alberta (schneren acme alberta the ends outward) between at the edge of a thick drop Grünes pesto (parsley easy with l mix sul bordo di un spruzzo pesto di prezzemolo in the middle of a Schpflffel Thunfischsoe ..e voil nel centro di tonno un mestolo acme alberta del sugo. .eccoci possibly do a few capers acme alberta (nonpareilles) distribute a picturesque piacere alcuni capperi Buon APPETITO So when this wine: krftiger Frascati (or Sauvignon blanc) or red: Primitivo, Nero d'Avola *
Gendert of Ginger (11.01.2008 16:39 clock) Reason: 1 line had slipped 2 wine missing ... HA! > Who had -vllig for there to be legal, the 'qualche acme alberta capperi' complains and is then but zurckgeschreckt ?? Citoyen please contact:-) I have it corrected ....
09.01.2008, 18:58
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Hi Ginger, thank you very much for your recipe! I prepare the Tonnato sauce to almost the same. I just replaced the lemon and balsamic bianco, shot through a dry Frascati. So far I have this dish always prepared with a Nussstck veal. But your tip with the Hhnerbrsten, I will definitely try. Love Gre, Susannah
I just replaced the lemon and balsamic bianco, acme alberta shot through a dry Frascati. Because I recognize the Rmerin - "si usa wine nostrano ...!" but that is not too boring? I wrd rather replace the EL broth by Frascati - as an acidic Frascati, as can replace the lemon, there's really not at all .. .. Bytheway: Do you have a really good Frascati tip? the best I've found so far (in D) were 2 layers of Fontana Candida Frascati-(S.Teresa and .... well, away), there are now really good, but not yet with us .... (not even the Spina in Muc)
Many thanks from me for your Tonnatorezept with Italian course. The most difficult drfte the dissection of yes but soft in consistency and be slightly acme alberta fibrous Hhnerbrste, at least if the result also to the eye should be a pleasure. Unfortunately acme alberta my cutting machine has only serrated knife. And maybe that reference is not allowed that the Ewrge