Free recipes

Ingredients:

450 g dried spaguetti
1 quantity Green Pesto Sauce (click here to see the recipe)

Preparing:

Cook pasta in salted water for 10 minutes.
Drain the pasta and set aside 2 tbsps of cooking water.
Mix the water with the Green Pesto Sauce.
Add to the pasta and serve.

Ingredients:

8 veal loins
1 cup orange juice
1/4 cup red wine
4 tbsp oil
2 tbsp mustard
2 tbsp orange zest
1 tbsp soy sauce
1 tbsp cornstarch
1 1/2 tsp thyme
1 garlic clove, crushed
Salt and pepper

Preparing:

Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.

Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.

Ingredients:

600 g beef tenderloin, cut into pieces
200 g sliced mushrooms
1 cup vegetable broth
100 ml cream, light
1 chopped onion
1 garlic clove minced
1 tbsp tomato puree
1 tbsp mustard

Preparing:

Cook the onion and garlic in 1 tbsp vegetable broth.
Add loin pieces and cook until they change color.
Add the mushrooms, tomato puree, mustard and the remaining broth and cook for 20 minutes.
Incorporate the cream, cook for 10 more minutes and serve.

Ingredients:

12 pork chops
1/2 kg Cambray potatoes, cooked and cut in pieces
1 1/2 cup hemstitch, cooked and cut in pieces
1 cup white wine
3 carrots, minced
1 onion, chopped
1 clove garlic, chopped
Salt and pepper

Preparing:

Season the chops with salt and pepper.

Fry the onion and garlic in vegetable oil.
Add the chops, carrots, potatoes and hemstitch.
Add wine, cover and cook on low heat for 20 minutes.

Remove from heat and serve.

Ingredients:

2 cups water
1/2 cup chopped parsley
1 can evaporated milk
4 potatoes, peeled and cut into cubes
3 garlic cloves, crushed
1/3 butter stick
Salt and pepper

Preparing:

Fry potatoes in butter and season with salt and pepper.
Add the parsley and garlic.
Add the water, lower the heat and cook for 20 minutes.
Add evaporated milk, mix well, remove from heat and serve.

Ingredients:

2 lb boned leg of lamb, cut in cubes
1 cup pitted black olives
3/4 cup dry white wine
1/3 cup olive oil
2 garlic cloves, crushed
1 onion, sliced
1 red chilli, chopped finely
Salt and pepper

Preparing:

Fry garlic, onion and chili in olive oil for 5 minutes.
Add the lamb meat and wine and cook for 5 more minutes.
Stir in the olives, season with salt and pepper and trasfer to a casserole.
Cook in a preheated oven (180ºC / 360ºF) for 1hour 20 minutes.

Ingredients:

2 cans heart palm
1 garlic clove, minced
6 tbsp lemon juice
2 tbsp chopped fennel
3 tsp olive oil
1/2 tsp sugar

Preparing:

Cut heart palms in half.
Remove the core and chop.
Add remaining ingredients and mix well.
Fill with heart palm filling and serve.

Ingredients:

12 fresh sardines, cleaned and scaled
2/3 cup all purpose flour
1/4 cup fresh parsley, chopped
4 garlic cloves, chopped
3 tbsp lemon juice
1 tsp ground cumin
Salt and pepper

Preparing:

Mix the garlic and parsley together.
Spoon the herb mixture into the fish cavities and all over.
Sprinkle with lemon juice, cover with plastic wrap and leave to marinate in the refrigerator for 1 hour.

Preheat the grill.

Mix the flour, ground cumin, salt and pepper.
Roll the sardines in the flor to coat.
Brush them with olive oil and cook for 4 minutes on each side.

Ingredients:

50 g Gruyère cheese, grated
8 eggs
2 red onions, thinly sliced
1 garlic clove, crushed
1 tbsp olive oil
Pepper

Preparing:

Heat the oil in a nonstick skillet over medium heat.
Add the garlic and onions and stir for 10 minutes.

Beat the eggs with the cheese and pepper to taste.
Pour over the onions, stir and cook for 5 minutes.

Ingredients:

50 g Parmesan cheese, grated finely
25 g pine nuts
40 fresh basil leaves
3 garlic cloves, crushed
3 tbsp extra virgin olive oil
Salt and pepper

Preparing:

Process the basil leaves, garlic, pine nuts and Parmesan cheese for 30 seconds.
Add slowly the olive oil and season with salt and pepper.