Ingredient : Liste des ingrédients
Polenta flan
Polenta flan : Preheat the oven to th. 6 (180°C). Pour one and a half liters of water into a saucepan. Add 20 g of salt and...
Pollock fillets en papillote
Pollock fillets en papillote : Let the vegetable julienne thaw in a colander at room temperature. Then immerse it for 2 minutes in salted boiling water...
Polpettone with tomato sauce
Polpettone with tomato sauce : Mix the meat, 2 eggs, breadcrumbs, parmesan, salt, pepper and chopped parsley. If the mixture is too liquid, add breadcrumbs and...
Potato gratin
Potato gratin : Preheat the oven to th. 5 (150°C). Peel the potatoes and cut them into thin slices. Rub a gratin dish with the peeled clove...
Potatoes with aioli
Potatoes with aioli : Peel and cut the potatoes into large dice. Place them in the basket of a steamer, season with salt and pepper and...
Poularde stuffed in a bread shell
Poularde stuffed in a bread shell : Cut the chicken livers into cubes and let them stiffen in 1 tbsp. of oil. Mix them with the...
Prawn gratin with truffle
Prawn gratin with truffle : Shell the prawns. Mix the heads and shells with 50 g of butter, then pass them through a fine sieve. Steam...
Prawn risotto with saffron
Prawn risotto with saffron : Prepare the broth flavored with fish stock by mixing the water and 1 tbsp of fish stock in a saucepan. Keep...
Pumpkin coral mashed
Pumpkin coral mashed : Peel the onion and cut it into pieces. Peel and cut the pumpkin into large cubes. Place everything in a large pot and...
Pumpkin mashed
Pumpkin mashed : Peel and cut the pumpkin into large cubes. Place them in a large pot and cover with water. Cover and simmer on low...
Quince Chicken
Quince Chicken : Peel and chop the onions. Peel and cut the quinces into quarters. In a casserole, heat the oil and brown the chicken cut...
Red cabbage salad with bacon
Red cabbage salad with bacon : Slice the red cabbage into strips. Fry the bacon for ten minutes in a pan. Prepare the vinaigrette by mixing the...
Risotto with mushrooms and grapes
Risotto with mushrooms and grapes : Let the chopped shallot melt in a saucepan with 30 g of melted butter for 2 minutes over low...
Risotto with peas, ham, pancetta and parmesan
Risotto with peas, ham, pancetta and parmesan : Peel the onion then finely chop it. Shred the ham and pancetta. In a casserole, heat 1 tbsp....
Risotto with prawns and gingerbread
Risotto with prawns and gingerbread : Toast the gingerbread and crush it into crumbs. Peel and chop the onion. Heat the vegetable broth. In a skillet, melt...
Risotto with scallops and asparagus
Risotto with scallops and asparagus : Heat the vegetable broth. Eliminate the fibrous base of the asparagus. Cut the tender part into slices and scald them,...
Roast Beef Wellington
Roast Beef Wellington : Melt a little butter with the oil and brown the roast all over, then set aside. In the same pan, sauté the...
Roast veal with blood oranges and primroses
Roast veal with blood oranges and primroses : Peel the oranges raw with a serrated knife. Detach the quarters of pulp between the skins over a...
Roasted chicken with basil pesto and potatoes
Roasted chicken with basil pesto and potatoes : Preheat the oven to 200°C. Make your pesto. Peel the potatoes, cut them into pieces. Place the chicken in a...
Roasted monkfish tail with garlic cloves
Roasted monkfish tail with garlic cloves : Preheat the oven to th. 7 (210°C). Pour the olive oil with the lemon juice into a small saucepan,...