COOK RECIPES OF VARESE
FROG THIGHS TO THE CREAM
Ingredients:
48 frog thighs
0,4 l of liquid cream
salt and pepper
40 g of butter
1 spoon of white dry wine
Preparation:
Prepare frog thighs. Salt it, pepper it and blow up them in the butter in a saucepan. Join the white wine and leave to evaporate it. In a small pot boil the cream, pour it on frog thighs and stir. Continue the baking to alive fire until the liquid has not been reduced to the half and serve very warm.
ASPARAGUS TO THE LOMBARD
Ingredients:
1 kg of asparagus
50 g of butter
4 spoons of oil
1 egg
40 g of grated bread
salt and pepper
Preparation:
Eliminate the harder part of the asparaguses, then wash them well. Tie to small bunches and put them in vertical position, with the tips turned towards the high, in one pot with abundant salted water; boil them for about 15 minutes, therefore take them off and leave them to cool. Eliminate completely the white part, then passage the tips greens in the egg blinked with a handful of salt and a little of pepper milled at the moment, and then in the bread crumb. Heat the oil with butter in a saucepan, so immerse the asparaguses and fry them. Passes them on a sheet of absorbent paper in order to eliminate the greased in excess, therefore serve them.
SNAILS AND WALNUT
Ingredients:
1 kg of snails
150 g of walnut
3 onions
1 carrot
1 steam of celery
sage
parsley
nail of carnation
nutmeg
cumin
butter
salt and pepper in grains
Preparation:
Clean up and prepared the snails for the baking putting them in cold water. Left then in the pot for 5 minutes, therefore drains them and put them in other salted water. Join the carrot, the celery, a forelock of parsley, little pepper in grains and cook them to low flame for 3 hours. Drain the snails, shell them, therefore put them to dry in lukewarm furnace for few minutes. In the meantime put the butter in a saucepan and makes it to melt, add the cut onions, some leaf of sage, a spoon of minced parsley, 2 nail of carnation, nutmeg and some seed of cumin and make it to flavour to low flame. Step on in the saucepan the walnut and make it brown. Joined the snails, little warm water and salt, leaving then to boil for 2 hours in the covered saucepan. Make the gravy shrink and extinguish. Replace the snails in the shells and lay them over the stew, therefore take it in table. Serve with the cornmeal porridge.
NUSET
Ingredients:
1 kg of cabbages
garlic
oil
1 egg
50 g of lard
30 g of butter
Preparation:
Boil in salted water for 15 minutes the cut cabbages, drain and squeeze them; amalgamate the cabbages with the egg, salt, pepper and parmesan cheese and put to rest for 2-3 hours. Brown the butter and the lard in pieces, add the compound of cabbages and make it cook until obtaining one beautiful gilding Serve very warm.
"BRUSCITT" WITH CORNMEAL PORRIDGE
Ingredients: (for 6 persons)
800 g of steer beef
60 g of butter
20 g of slices of bacon
good red wine
10 seeds of fennel
flour
garlic
salt and pepper
Preparation: Cut the meat in small pieces. Put in the special pot the butter, the minced bacon and the seeds of fennel. Place the container on the fire, then add the prepared meat; salt, stir, put the lid and cook slowly for two or three hours. Add an average glass of wine; the gravy doesn’t have to turn out dense too much, but it will not have to be not even too much liquid. In the end add the pepper. An hour before serving, begin to prepare the cornmeal porridge putting in the salted water two segments of garlic for every kg of flour.
CORNMEAL PORRIDGE WITH VEGETABLES
Ingredients: (for 6-8 persons)
500 g of yellow flour
200 g of pigskins of pig
100 g of lard or bacon
1 steam of celery
2 carrots
1 onion
1 cabbage
salt
Preparation:
Put the beans to bath in abundant lukewarm water for 24 hours: abrade the pigskins, singe, wash and then cut them to small pieces. Mince the lard (or the bacon) and make it fry lightly in the pot, join all the vegetables (except the cabbage) washed and cut to small pieces, and the pigskins. Pour in the container 3 l of water, join the drains beans and salt it. When the beans will be to half baking, add the cut cabbage and cook the vegetables for approximately 30 minutes, then pour the yellow flour, mixing the flour like a normal cornmeal porridge. Cook it for approximately an hour.
