Ragù alla Bolognese

Spaghetti bolognese is a very popular dish. The sauce made from minced meat, vegetables and tomatoes is especially popular with children and is a non-negligible factor, cheap and easy to achieve. Few people realize that this sauce is the bastard version of a classic cooking recipe from the Bologna region. Here is an authentic version of "ragù alla Bolognese". But as always, there are certainly as many different versions as families in this region of northern Italy. This sauce is best eaten, and the Italians are very precise on sauces-pasta, with tagliatelle is also used in the making of…

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Salted cod with spring vegetables

Salted cod is like sauerkraut or pea soup, whichI prepare once a year. And today it's the turn of the salted cod.  And as this February weekend is particularly like  spring, I propose a cod dish with spring vegetables. I had already prepared the classic cod like the brandade, the Venetian cod, and the cod with the Portuguese. It's time to move on with this Salted cod with spring vegetables Ingredients: 2 desalted cod fillets, as in this Venetian recipe, 1kg of fresh broads beans, 1 small boot of cooked violet artichokes, some spring onions, olive…

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Lamb stew with artichokes

Grilled, roasted or stewed, lamb is  a very  tasteful  spring ingredient. Accompanied by young artichokes and a fresh lemon flavored sauce, we propose you the following dish of a lamb stew with artichokes and lemon. Lamb stew with artichokes and lemon. Ingredients: 1 kg lamb stew (leg of lamb or shoulder) cut into cubes, 5 young purple artichokes, the juice of 2 lemons, 1 onion, 2 cloves of garlic, 30 g butter, 2 egg yolks. Sear the meat on all sides golden brown in some butter, remove the meat and fat  from the pan and glaze the shredded onion in some fresh butter. Add the…

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Chickpea, cime di rapa and fried pasta soup

I could seem a grumpy thing in my last posts, criticizing quite firmly the 'one pot pasta' trend. Everyone cooks the dishes he or she prefers with  products that he is quite entitled to choose himself. And the result concerns only him, and his possible guests. But this freedom of choice and enforcement is not absolute for editors of published recipes either on paper or on the net. These recipe writers carry a certain responsibility in relation to their readers. Their publications can serve as examples and help propagate culinary ineptitudes. And, that's the case with…

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Beef cheeks with carrots

Perhaps not yet quite seasonal, this dish of beef cheeks with carrots and red wine is a dish that will please you several times. Firstirst by the perfumes released during its slow cooking Then by the tasting of the  very tender and gelatinous meat .. Not to mention the pleasure of the dish warmed the next day. Er if you have any sauce left, it will be perfect to flavor a dish of tagliatelle. We will therefore cook our dish of cheeks of beef in quantity. Moreover, nothing prevents its freezing. Beef cheeks with carrots Ingredients: 1.5…

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Duck confit with lentils

  Duck confit with lentils is a classical French bistrot dish. Use preferably small green lentils (lentilles du Puy) as they retain their texture once cooked. And since I do not like the confit duck legs of the trade (at least most of them!), I also give you a recipe to confite your duck legs at home If you have purchased a whole duck, use the duck breast for another preparation, such as dried duck breast, and the carcass will be used to make a wonderful broth . Duck confit with lentils Ingredients: 4 confit duck legs, 200 g…

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Turbot with samphire

Turbot is a quite expensive fish, especially the bigger wild ones, that we only cook on special occasions. I like to cook turbot with samphire and algae to enhance the taste and feeling of the sea in the dish. Turbot with samphire Ingredients: 300 g samphire, 1 turbot (about 2 kg, sliced), 60 g butter, 1 tsp. of oil, 1 dl white wine, 2 tsp. dried kelp, 2 dl liquid cream, salt and pepper Blanch the cleaned samphire for 1 minute in a large saucepan of boiling water and drain it. Pan fry the slices of fish in a mixture of butter…

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Monkfish with saffron

  This recipe of monkfish with saffron and butternut squash is a popular recipe on this blog, both in French and Dutch. That's why I chose it to be one of the first recipes to be translated into English.  The recipe is a little festive, but easy to cook, and to bring us in the mood of this wet, cold and windy winter. Monkfish with saffron and butternut squash We need: 800 g monkfish, in four pieces, 400 g pumpkin flesh, 1 green cauliflower (Romanesco), 1 g of saffron, 2 dl fish stock , 1 dl of white wine, 50…

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Fillet of cod, lacquered with orange

  Dry cured fillet of cod, lacquered with orange, remains one of my favorite fish dishes. Dry cured fish strengthens its flesh by eliminating a small portion of its water and enhances his flavor. I also use this technique of dry curing fish with other fish, certainly with salmon for sushi. Fillet of cod, lacquered with orange Contrary to what the title of this recipe can make you think, this recipe is easy to realize on the condition of having products of 1st quality. We need: 4 pieces of cod fillet with skin of 200 g per person, 4 oranges,…

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Baked custard of salsify, red pepper coulis

  Today, we cook a vegetarian recipe of baked custard of salsify,  red pepper coulis. The flan (baked custard) is accompanied by smoked trout, which is optional! I like the salsify, this  vegetable which is quite dirty to  peel and is so often badly cooked. Most of the time it is overcooked, too bland and often bathed in an insipid béchamel. By this recipe I try to demonstrate the contrary and contrary to my habit I photographed this dish in a festive atmosphere. This salsify based dish asks for it! Let's start with the peeling of salsify…

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