Pick only the leaves from a bunch of green basil, grate a good handful of Parmesan, take pine nuts and / or green pistachios, a clove of garlic, salt and mix with olive oil and grind in a blender for the most delicious pesto in the world.
Cut the lemon into cubes and sprinkle with sugar. Let it stand until the sugar is damp. Then squeeze the juice out of the lemon with your hand, so that the grains of sugar crush the zest and the vapor of essential oil from it gets into the juice, and there, in the sweetened one, and remains. This is the world's most delicious lemon juice for salad dressing.
The yolk, a spoonful of granular mustard - put all this in a blender and start whisking. In the meantime, add olive oil in a thin stream, but not as much as for mayonnaise. Add the same lemon juice and truffle paste here. The juice should be the same as the oil, and the dressing should be liquid.
Pour some of the dressing over the finely chopped champignons - let them marinate.
Warm a piece of good beef intended for steak on the kitchen table to room temperature and salt it, but don't listen to the clever guys. If a drop of meat juice comes out somewhere from the meat, then the salt should dissolve in something, should a caramel crust on the meat form from something?
Pour good oil into a skillet and heat until a haze appears. Very quickly, just until a red, appetizing crust appears on the meat, fry it, adding a couple of cloves of garlic and thyme to the oil for flavor.
The butter had to be warmed up to softness yesterday and mixed with crushed garlic, salt and finely chopped herbs - with this oil, grease the meat fried in a pan, which should then be wrapped in baking paper and foil, and sent to the 120C oven until then, until the temperature inside the pieces reaches 52C.
Meanwhile, cook the young potatoes in a saucepan of salted water. About ten minutes before cooking, add green beans to it, and six minutes before the potatoes are ready, add a paste, for example, tagliatelle.
Spinach leaves, pickled mushrooms, thinly sliced Grana Padano cheese and halved cherry tomatoes, combine into a salad, drizzle with the remaining dressing.
Remove the boiled potatoes, pasta and green beans from the water, drain and mix with the pesto.
Cut the meat into thin slices and serve everything!
The best Italian lunch is ready!
If at least someone, having tasted all the dishes, does not exclaim "bravo", it means that I do not understand anything in this life - absolutely nothing!
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ren tv cookbooks
15 окт 2021
