Bouchée à la Reine - small puff pastry with chicken, morel mushrooms, onions, white wine and a bechamel sauce

Bouchée à la Reine

Bouchée à la Reine - small puff pastry with chicken, morel mushrooms, onions, white wine and a bechamel sauce

appetizers- how cute (and easy!)

appetizers- how cute (and easy!)

Roasted Shrimp Quinoa Spring Rolls

Roasted Shrimp Quinoa Spring Rolls

Plateau de fromages avec gressins et figues.

Plateau de fromages avec gressins et figues.

Antipasto

Antipasto

Gamberi in crosta: sfiziosi e saporiti. Perfetti come antipasto.  Shrimps en croute

Gamberi in crosta: sfiziosi e saporiti. Perfetti come antipasto. Shrimps en croute

White polenta with caviar.  150g precooked white polenta flour, 50g fresh Calvisius caviar, 30g salted butter, sprouts, salt.  Boil 6 deciliter of water, salt it, sprinkle the polenta flour and cook for 7-8 minutes constantly stirring.  Take it out of the flame, add butter, a little salt and stir, then pour on some baking paper. Spread with a wet spatula until it reaches a height of 1 cm. Cut into 16 squares. Let them cool and place them in the plates garnished with caviar.

White polenta with caviar. 150g precooked white polenta flour, 50g fresh Calvisius caviar, 30g salted butter, sprouts, salt. Boil 6 deciliter of water, salt it, sprinkle the polenta flour and cook for 7-8 minutes constantly stirring. Take it out of the flame, add butter, a little salt and stir, then pour on some baking paper. Spread with a wet spatula until it reaches a height of 1 cm. Cut into 16 squares. Let them cool and place them in the plates garnished with caviar.

Oysters in Gelée - Kumamoto oysters on the half shell are paired with with tiny, melt-in-your-mouth cubes of aspic in various flavors.

Oysters in Gelée - Kumamoto oysters on the half shell are paired with with tiny, melt-in-your-mouth cubes of aspic in various flavors.

Nom Wah Tea Parlor, Chinatown | This restaurant is worth visiting for the history alone! Dating back to 1920, Nom Wah Tea Parlor is the oldest dim sum restaurant in NYC. Head here for freshly cooked dim sum  and order the Shrimp and Snow Pea Leaf Dumpling. (via meltingbutter.com)

Nom Wah Tea Parlor, Chinatown | This restaurant is worth visiting for the history alone! Dating back to 1920, Nom Wah Tea Parlor is the oldest dim sum restaurant in NYC. Head here for freshly cooked dim sum and order the Shrimp and Snow Pea Leaf Dumpling. (via meltingbutter.com)

Crudité e #gorgonzola - #Ricette Antonino #Cannavacciuolo Chef

Crudité e #gorgonzola - #Ricette Antonino #Cannavacciuolo Chef


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Nom Wah Tea Parlor, Chinatown | This restaurant is worth visiting for the history alone! Dating back to 1920, Nom Wah Tea Parlor is the oldest dim sum restaurant in NYC. Head here for freshly cooked dim sum  and order the Shrimp and Snow Pea Leaf Dumpling. (via meltingbutter.com)

Nom Wah Tea Parlor, Chinatown | This restaurant is worth visiting for the history alone! Dating back to 1920, Nom Wah Tea Parlor is the oldest dim sum restaurant in NYC. Head here for freshly cooked dim sum and order the Shrimp and Snow Pea Leaf Dumpling. (via meltingbutter.com)

Spuma al salmone, un delicato antipasto di pesce che Monica Bianchessi ci propone per il nostro menu di Natale. Scopriamo come preparare questa veloce ricetta. http://www.alice.tv/antipasti-pesce/spuma-al-salmone

Spuma al salmone, un delicato antipasto di pesce che Monica Bianchessi ci propone per il nostro menu di Natale. Scopriamo come preparare questa veloce ricetta. http://www.alice.tv/antipasti-pesce/spuma-al-salmone

Ricottine al forno con barba di frate e pomodorini

Ricottine al forno con barba di frate e pomodorini

Tagli e intagli: Fondente di cipolla e fonduta di Macagn

Tagli e intagli: Fondente di cipolla e fonduta di Macagn

Gli spaghetti con le vongole con la ricetta di un grande chef, Antonino Cannavacciuolo

Gli spaghetti con le vongole con la ricetta di un grande chef, Antonino Cannavacciuolo

In cucina comando io: 8 ricette tratte dal libro di Antonino Cannavacciuolo - Cucina | Donna Moderna

In cucina comando io: 8 ricette tratte dal libro di Antonino Cannavacciuolo - Cucina | Donna Moderna

Pera e #gorgonzola - #Ricette Antonino #Cannavacciuolo Chef

Pera e #gorgonzola - #Ricette Antonino #Cannavacciuolo Chef

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Antonino Cannavacciuolo: ricette da chef

La ricetta dello Chef Cannavacciuolo per un piatto strepitoso a base di branzino: la vera sorpresa è la sua semplicità!

La ricetta dello Chef Cannavacciuolo per un piatto strepitoso a base di branzino: la vera sorpresa è la sua semplicità!

Dimsum - rice noodle with shrimp. They taste so so good

Dimsum - rice noodle with shrimp. They taste so so good

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