Red pepper with herb quinoa
1 red pepper, in stripes
1 tbsp olive oil
150ml vegetble stock
1 lemon, juice only
1 tbsp chopped fresh chives, 1 tbsp fresh parsley
salt and black pepper
1 tbsp olive oil
½ onion, finely sliced
1 tsp brown sugar
1. Preheat the oven to 200C
2. For the pepper, place the sliced pepper onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened.
3. For the herb quinoa, place the quinoa and stock into a pan and cook around 20 minutes until the quinoa is tender.
4. Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper.
5. For the caramelized onion, put them in a baking pan and gently fry the onion with the sugar until the onions are soft and caramelized.
6. Serve with some rice noodles and decorate as you wish
Or Cutlet Milanese cutlet ( coteleta ) : veal cutlet cut from the loin , with bone , breaded and fried in butter over high heat . For it being a success , young calf ( civett ) of a uniform thickness , matured at least a day , thoroughly cleansed of any " connection" with the bone , weakened with a meat pounder, are necessary steps!
It is dip in slightly beaten egg and bread crumbs of NOT OLD white bread crumb, just before cooking , fryed in a pan with butter slightly brown.
Today , in practice , there are two versions: la cotoletta ALTA, in which the meat remains soft , and LA COTOLETTA SOTTILE , requiring the beating of the flesh before the breadcrumb pose , more crunchy .
The first one is also called elephant ear , for its characteristic shape .
The breadcrumb fragrance and softness of the flesh are the true " secret" of the Cotoletta
A recent version of the Cotoletta, prepared especially in the summer , preview to serve it cold covered with rucola and and thin slices of tomatoes.
Jamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words.
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