The chef, holder of a Michelin star, He has compiled thirty recipes in the book that ABC gives with the complete set of MasterPro pans
Traditional cuisine by Pepe Rodriguez
Although the cuisine of chef Pepe Rodriguez , who owns a Michelin star, can be described as innovative, it always contributes to its formulas« tradition and taste of the earth» ;, according to explains the same chef, owner in Illescas (Toledo) of the restaurant El Bohio.Based on these premises, he has compiled a few plat healthy, easy and fast» ;, that the manufacturer of kitchen products Bergner has led to a recipe book traditional cuisine, easy and quick to prepare, of which we advance the best ten.
This book, which rediscovers the recipes of always, which everyone likes, will become the best ally in the kitchen along with the set of pans that ABC offers from this Sunday.
¿ How to get your Masterpro Pans Set?
This Sunday, September 6, with ABC, the primer will be included to get the Masterpro Pans Set to be completed with the twenty-four coupons published by the newspaper from Monday to Saturday, from September 7 to October 10.Follow the steps indicated on the booklet to book at the Carrefour center of your choice or the Set of 3 pieces (11.99 euros for distribution) or a Complete Set with 5 pieces plus the unpublished recipe book by Pepe Rodriguez (29.99 euros).
Stewed Tolosa beans
Ingredients for 4 people:
-400 g Tolosa beans
-1 blood sausage
-100 g of bacon
-½ cabbage
-1 tender onion
-1 green pepper
-1 leek
-2 cloves of garlic
-1 chili pepper (optional)
-Olive oil
-Salt
-Water
Preparation:
Soak the beans in water the night before, on the day of preparation, strain and set aside.
Peel and chop the onion, the leek and the garlic cloves.Wash, shake and chop the pepper green and chilli (optional).Wash and chop the cabbage.Put a casserole on the heat and poach these ingredients together with the bacon.
Then add the beans, cover with water, season and cook to Soft heat for 2 hours.When 30 minutes are left to finish cooking, add the black pudding.
Rabbit rice to the casserole
Ingredients for 4 people:
-300 g of rice
-1 chopped rabbit
-1 onion
-1 red pepper
-1 green pepper
-75 g of salsa tomato
-800 ml of chicken broth
-2 cloves of garlic
-100 ml of olive oil
-2 g of saffron
-Salt and pepper
Preparation:
Preheat the oven to 180 ° C.Peel and chop the onion and garlic cloves.Wash, peel and chop the peppers.Put a casserole refractory to the fire with olive oil and saute the vegetables for a few minutes.Add the chopped rabbit, mix and brown it.Supply.
Then add the rice, tomato sauce and saffron.Mix and pour the boiling broth.
Place the casserole in the oven and cook the whole for about 18 minutes, until the rice is al dente, dry and lightly Toast.Serve immediately.
Fideua
Ingredients for 4 people:
-400 g of angel hair noodle
-2 l of broth fish
-200 g of tomato sauce
-16 prawns
-½ red pepper
-1 green pepper
-100 g of fresh peas
-Olive oil
-Salt and pepper
-Alioli
Preparation:
Preheat the oven to 180 ° C.Fry the noodles in olive oil, until golden brown, and drain well.
Wash, dry and cut the peppers into small pieces.Put a pan on the fire with a jet of olive oil and saute the vegetables for a few minutes.Supply.While, bring the broth to a boil.
Pickled partridges
Ingredients for 4 people:
-4 partridges
-2 carrots
-1 onion
-4 cloves of garlic
-100 ml wine vinegar
-100 ml of white wine
-50 g of flour
-1 bay leaf
-Olive oil
-Peppercorns
Preparation:
Peel the onion and cut it into quarters; Peel the carrots and cut them into slices.
Season the clean partridges and pass them through flour.Put a casserole on the heat with a stream of olive oil and brown them.Remove them and add the onion, carrots, garlic and the bay leaf.Saute without taking color.At this time, add the partridges and a few grains of pepper, and pour the vinegar, wine, 100 ml of water and a splash of olive oil.Cook the whole for 30 minutes and serve.
Veal round with mashed potatoes
Ingredients for 4 people:
-1 round of veal (1 kg)
-50 ml of brandy
-200 ml of bird broth
-5 potatoes
-Salt and pepper
-Olive oil
Preparation:
Preheat oven to 160 ° C.For pure, cook potatoes with skin in Abundant water with salt for 45 minutes.Drain, peel and chop.Move to a bowl, add a stream of olive oil and crush.Season.
Mark the round in a pan with a drizzle of oil.olive and arrange it in a refractory dish.Pour the brandy and the broth, and season with salt and pepper.Roast the round for 45 minutes.After the time, remove from the oven and reduce the sauce in a saucepan over medium heat until thicken.
Cut the round into slices and sprinkle
with the sauce.Serve with the pure.
Rice pudding
Ingredients for 4 people:
-1 l of milk
-150 g of rice
-500 ml of milk cream
-1 cinnamon stick
-1 orange peel
-1 lemon peel
-150 g of sugar
-1 tablespoon of cinnamon
-50 g chopped almonds
Preparation:
Wash the rice until you lose all the starch and let dry.
In a saucepan, bring to a boil the milk with the cinnamon and the skins of the orange and lemon.
At this time, add the rice and cook for 20 minutes while stirring.Then add the sugar and cream and cook for 10 more minutes.After the time, remove the saucepan from the heat, pass the rice with milk to a bowl and let cool.
Refrigerate in the fridge until it is cold and, before serving, sprinkle with the cinnamon and decorate with the almonds.
Torrijas
Ingredients for 4 people:
-1 loaf of bread from the previous day
-1,5 l of milk
-4 eggs
-1 cinnamon stick
-1 vanilla bean
-The skin of½ Lemon
-100 g of luster sugar
-10 g of cinnamon powder
-Olive oil for frying
-100 g of tender Manchego cheese
Preparation:
Pour the milk into a saucepan.Open the vanilla pod, scratch the seeds with a sprig and incorporate them into the milk together with the cinnamon stick and the lemon peel.Bring to a boil, remove the saucepan from the heat and let infuse for 15 minutes.
Cut the bread into wide slices and dip them in the flavored milk.Beat the eggs, pass the French toast and fry them in very hot oil, until golden brown.Reserve on absorbent paper and before serving sprinkle them with the luster sugar and cinnamon.Copy with the Manchego cheese cut in tacos.
Catalan cream
Ingredients for 6 people:
-1 l of milk
-2 00 g of sugar
-8 egg yolks
-1 cinnamon stick
-The skin of 1 orange
-The 1 lemon skin
-25 g of fine cornmeal (cornstarch)
-100 g of sugar (to burn)
Preparation:
Pour the milk into a pot and add the cinnamon stick and the orange and lemon skins.Put the pot on the fire and bring to a boil.
In a bowl, beat the yolks together with the sugar and the cornmeal.Incorporate the milk into this mixture while stirring.Remove the skins and the cinnamon stick, and pass the preparation to a pot.Bring to the fire and cook without leaving stir until thickened.
Spread the cream into containers and let cool.Cover with sugar and, before serving, burn with a blowtorch or burner.
Lemon sponge cake
Ingredients for to 8 people:
-The zest of 1 lemon
-1 natural yogurt
-375 g of flour
-280 g of sugar
-125 ml of olive oil
-16 g of chemical yeast
-4 eggs
-Greasing butter the mold
Preparation:
Preheat the oven to 180 ° C.In a large bowl, beat the eggs together with the sugar until the preparation present a whitish color.
Then add the yogurt and olive oil, and mix.Add the previously sifted flour and yeast, as well as the lemon zest, and mix until the dough has a homogeneous texture.
Grease a mold with butter, pour the dough and bake it for 45 minutes.Once the time has elapsed, remove the cake from the oven, unmold and let cool before serving.
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