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A refined meal, easy and quick to prepare.
- 500 gr shellfish [frozen]
- 3 cloves garlic
- 50 ml garlic
- 200 gr sour cream
- 2 tomatoes
- 1 teaspoon capers
- green parsley
- granulated garlic
- Provencal herbs
- 200 gr of preferred rice
Preparation time: less than 60 minutes
RECIPE PREPARATION Provencal shells with sour cream and rice:
The bags of rice are boiled in salted water.
Peeled and finely chopped garlic is cooked in oil.
Add the shells, sour cream, chopped tomatoes.
Season to taste with granulated garlic, pepper, salt and Provencal herbs + capers.
Boil everything for a maximum of 5 minutes on a very low heat.
Serve with rice and greens.
Greek style seafood
1. Chop the onion and garlic and choose the egg yolks.
2. Cut the telemeau into cubes and thaw the seafood.
3. Heat the olive oil and brown the garlic. Then remove the garlic and put the seafood and onion, stirring over high heat.
4. Mix the cream with the yolks and pour over the seafood, stirring quickly for 1-2 minutes.
5. After the fire is stopped, add the telemeau and the parsley. Season with salt and pepper.
How to make spaghetti with shells and cherry tomatoes?
I boiled a large pot of spaghetti water (min. 3 L of water and 3 teaspoons of salt). Until the water boils, I take care of the shells.
How to clean mussels (mussels)?
I took the mussels out of the bag and placed them in a large bowl. I covered them with cold water and left them in it for 15-20 minutes. During this time they filter the surrounding water and automatically remove the sand. It will be deposited at the bottom of the vessel. I removed the shells with a foamer (so as not to disturb the sand) and moved them to another clean bowl. You can find more about this topic here.
Grooming involves, first of all, pulling the & # 8222beards & # 8221 that hang from the carapace. Secondly, I scraped the ones that had stuff that lacked carapace & # 8211 sand, corals, small shells, etc. I used a knife with a short, well-sharpened blade. You can also use a rough wire brush. I threw away the open ones that, after I knocked on them, did not close again. There were about 3-4. Also, I threw away the chipped, crushed, broken shells.
I moved the clean shells to a strainer and rinsed them again with cold water. Then I let them drain.
In the meantime, the pasta water started to boil, so I boiled spaghetti. The cooking time is the one indicated on the package & # 8211 generally 9-11 minutes. I thought of the timing so that the pasta would be ready at once with the shells in the pan.
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It is a decapod crustacean, similar to crayfish, but has a length of 30-50 cm.
It is considered a king of crustaceans, because it is the largest and with the finest meat, white and firm, with a sweet taste, very special.
Lobster dishes are expensive, refined and appeal to cuisines around the world.
The most famous dishes are lobster a la bordelaise, cooked with white wine sauce, cardinal lobster, served with truffles and cardinal sauce, Newburg lobster, with sour cream sauce and Thermidor lobster, au gratin with sour cream sauce, mustard and grated cheese.
I have rarely eaten lobsters, because they are extremely expensive and much harder to find.
It is exceptional in summer and autumn and needs short cooking times. Lobsters contain large amounts of selenium and smaller amounts of iodine and zinc.
scallops they will be washed under a stream of cold water, in order to remove the existing sand, then they will be boiled over low heat in a pot with water and covered with a lid, for approx. 10-15 minutes (until they open, and those where the shell has not opened, will be thrown away or can be boiled).
Garlic head, it will be cleaned, then they will be put garlic cloves in the blender together with fresh parsley, butter (at room temperature), salt and pepper, mixing for about 1 minute (until a sauce is formed).
sauce obtained, it will be transferred to a bowl, over which it will be placed grated parmesan, mixing with a whisk (until well incorporated into the sauce).
scallops boiled and unwrapped, they will be drained in a strainer, then placed in a large stove tray, over which a spoonful of sauce will be placed.
Tray put in the preheated oven at 200 degrees for about 3 minutes, then served hot with lemon slices or pasta.
How to make these mushrooms with sour cream and garlic & # 8211 simple recipe?
How to clean mushrooms?
Mushrooms do not wash under running water because they absorb it like a sponge, soak with it. Especially wild mushrooms. They are gently cleaned with a soft brush, removing dirt, dry grass and other impurities. If you even hit some very dirty mushrooms, full of sand or earth, then they can be placed for a short time in a bowl of cold water: the sand will fall to the bottom alone. The mushrooms must then be drained well in a strainer (for 1-2 hours).
If necessary, adjust their tails with a sharp knife. In the case of dewdrops, the stalks are completely removed because they are very hard, fibrous.
How to fry mushrooms in a pan?
I heated a deeper pan and melted the butter in it together with the oil. I don't put plain butter because it will smoke. The oil helps it not to burn. I immediately added the mushrooms to the pan and mixed it gently with a spatula.
I sautéed them over high heat for 4-5 minutes. In the first phase, the pan is filled with water left by the mushrooms. Then it evaporates and the mushrooms start to sizzle, to brown slightly. They decrease a lot in volume.
I seasoned everything with salt and black pepper (freshly ground). I extinguished everything with sweet cream and reduced the flame to medium. I let it boil for another 2 minutes and put out the fire.
Only at the end did I add the crushed garlic and chopped parsley. What a nice aroma!
First scallops they will be washed under a stream of cold water, then they will be put in a bowl with water for approx 30 minutes (this way, they will breathe, eliminating salt water and sand).
They will be taken separately and cleaned with the help of a wire brushes, following to remove the thread they contain, from one end to the other.
scallops thus prepared, they will be boiled in boiling water together with white wine, cooking cream and pepper (until the shell comes apart).
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In a bowl will be made a butter sauce (left at room temperature a few hours before ... to be well melted), mixed with salt, pepper, lemon juice, crushed garlic and finely chopped fresh parsley.
After cooking, drain in a strainer.
On each piece of shell (the one with meat), it will be put from the butter sauce, then on an aluminum foil prepared on a large tray from the stove and put in the well-heated oven (200 degrees) for 5-8 minutes.
They will serve on flat plates, with lemon slices, along with the remaining butter sauce and optionally as desired, with slices of toast.
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