Sausage with grapes
Skewers of chicken and apples
Ingredients for 4 persons:
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500 grams of chicken breast
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2 apples
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30 grams of butter
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About ten sage leaves
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Four wooden skewers salt
Proceedings:
Cut the chicken into twelve pieces and sauté in the butter in a non-stick pan and then let it cool. At this point, we peel the apples and cut into as many pieces that brush with butter left over from browning the chicken. Using the wooden skewers before we insert a Diced chicken, then ina sage leaf and then a piece of apple. Now we heat the oven to 200 degrees (with mode "grill") lay our skewers on a baking sheet covered with parchment paper and bake for 20 minutes, turning them occasionally.
Ingredients for 4 persons:
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800 gr. sausage
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500 gr. white grape
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2 dl white wine vinegar
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extra virgin olive oil
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fresh rosemary
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salt and pepper
Proceedings:
Fry the sausages in 4 tablespoons of olive oil, brown them on all sides, then drizzle with vinegar, reduce the heat and cook for a little less than 10 minutes, or until the vinegar will not be nearly completely evaporated.
Meanwhile wash and grainy grapes, cut in two, leaving the berries large integers others. Put everything in the pan together with the sausages, then flavored with two sprigs of rosemary, salt and pepper and raise the heat, which will only heat the grapes.
Let a couple of minutes on the fire, shaking the pan, then turn off and serve immediately.
Ingredients for 6 persons:
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1 kg of beef
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1 sprig of rosemary
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2 carrots
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250 ml of white wine
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2 stalks of celery
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extra virgin olive
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a few juniper berries
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a few sage leaves
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ground pepper and salt
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3 cloves of garlic
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50 g of butter
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600 g of white grapes and black
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a sprig of parsley
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2 onions
Proceedings:
Place first the whole piece of meat on a cutting board and remove any cartilage , and then tie with kitchen twine , placing sage and rosemary on our roast. Make heat butter and oil in a saucepan and then storing the roast , making it brown on all sides, while adding in the wine; once nicely browned , place the meat in a baking dish , along with the gravy . Once peeled carrots, celery , garlic and onions , put them into the pan , along with the juniper, salt, pepper and parsley and leave the roast in the oven at 180 degrees for about an hour , taking care to turn it over every now and then . At this point, wash the grapes and cut the grapes in half, removing the seeds. After the hour of cooking, remove from the pan all the aromas , leaving only the meat and the sauce , which will add the berries and leave to cook in the oven for another 20 minutes (180 °). Once cooked, let the meat rest for a few minutes and after being sliced, served at table with the sauce accompanied by grapes.
Ingredients for 4 persons:
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800 g of chicken
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2 pomegranates
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2 small bunches of white and black grapes
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white wine
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1 lemon olive oil
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a knob of butter
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peppercorns
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juniper berries
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salt
Proceedings:
Wash the chicken and dry it well. Rub with black peppercorns and juniper berries and then put it to marinate with white wine and a little oil and salt for half an hour. After this time, in a pan, put the butter and olive oil and let cook chicken pieces for about 15 minutes with a lid. Then turn up the heat and brown. Extracted the juice from a pomegranate, add it to the lemon juice and pour over the chicken that you will braise. Finally add the beans have been washed white and black grapes and pomegranate grains of the other. Serve hot.
Roast veal with grapes
Chicken with grapes and pomegranate
Second Courses
Following you will find our tasty recipes with fruits and vegetables:
Monkfish fillets with spices and grapes
Pork fillet with grapes and apples with Calvados
Ingredients for 4 persons:
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4 fillets of monkfish 150g each
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80 g of butter
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4 red onions
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1 small bunch of white grapes
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a pinch of clove powder
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1/2 teaspoon of nutmeg powder
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a pinch of ground ginger
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4 flowers of star anise
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2 cinnamon sticks
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salt
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white pepper powder
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pink pepper grains
Proceedings:
Work 40 g softened butter with the powdered spices and coated fish fillets with half the mixture . Add salt , rolled threads holding the buttered side inside and tie , having roll resting on half a stick of cinnamon, with natural raffia or kitchen string . Grease a baking tray with 10 g of butter . Spread the outer side of the rolls with spiced butter left , salt and place on the bottom of the pan. Each roll resting on a flower , star anise , bake and cook in preheated oven at 200 ° C for 20 minutes. Brush the rolls with thick gravy , adding, if necessary, a little hot water . Meanwhile peeled onions , slice them and fry in a pan with 30 g of butter, salt, pepper , pour a ladle of hot water and cook for 10 minutes over medium heat. Wash the berries of grapes, cut in half and add to the onions along with the pink peppercorns slightly crushed . Turn up the heat and continue cooking for another 5 minutes. Transfer the fish rolls on a platter , garnish with onions and grapes, drizzle with the gravy and serve hot .
Ingredients for 4 persons:
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1 pork tenderloin 700 g
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1 tablespoon rosemary, chopped
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40 g raisins 200 g of white grapes
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2 Golden Delicious apples
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6 tablespoons Calvados
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2 tablespoons extra virgin olive oil
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salt
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black peppercorns
Proceedings:
Put the raisins to soak in two tablespoons of Calvados. Wash the tenderloin, pat it dry with paper towels and cut into medallions , season with salt and sprinkle with the chopped rosemary. Heat the oil in a nonstick pan and sauté the meat over high heat on both sides . Reduce heat and simmer for another 10-15 minutes, then picked up the medallions , wrap them in aluminum foil and keep warm in the oven at a temperature of 75 ° C. Peel the apples , remove the core and cut into wedges rather large . Bring them to the pan and cook for 6-7 minutes over medium heat along with the beans washed and dried grapes and raisins, drained and squeezed , stirring slowly. Transfer the meat back in the pan, raise the heat and pour in the Calvados remained ; let fade , season with salt and flavor with a generous grinding of pepper , then turn off the heat . Divide the pork tenderloin in individual dishes , complemented each portion with a tablespoon of cooked fruit and serve hot.