Time needed : + 1 heure
Torta di Ceci
Torta di Ceci : In a container, pour the chickpea flour then pour the water over it gradually, stirring between each addition of water. Salt and...
Tripe Ti-Nain
Tripe Ti-Nain : Cut the tripe into small cubes. Rinse them and sprinkle with lemon juice. Peel and cut the pumpkin, carrots and bacon into pieces. Chop...
Lamb neck with Companion
Lamb neck with Companion : In the bowl of the food processor fitted with the Kneading/Crushing blade, put the onions and carrots. Crank on speed 12...
Zucchini Egg Casserole
Zucchini Egg Casserole : Preheat the oven to th.5 (160°C). Wash the round zucchini, then cut off their caps. Using a teaspoon, hollow out the inside of...
Andouillettes gratin
Andouillettes gratin : Peel and chop the onion and sweat it in a hot oiled frying pan. Peel the potatoes, rinse them and cut them into...
Ballottine of pheasant, foie gras stuffing
Ballottine of pheasant, foie gras stuffing : Crumble the bread from the day before and soak it in the milk. Peel and finely chop 2 shallots....
Beef carrots Normandy style
Beef carrots Normandy style : Peel and mince the onion and garlic. Cut the meat into large cubes. Peel the carrots, rinse them and cut them...
Chicken tagine with candied lemons and prunes
Chicken tagine with candied lemons and prunes : Peel and mince the onion and garlic. Rinse the zucchini and cut them into thick slices. Peel the...
Easy and delicious osso bucco
Easy and delicious osso bucco : Cut the carrots, onions and celery into pieces. In a large pot, brown them in half the oil. Reserve them. Salt...
Egg stuffed pepper
Egg stuffed pepper : Remove the seeds and the white parts. On a baking sheet covered with parchment paper, place the peppers and pour the oil...
Osso bucco, the traditional recipe
Osso bucco, the traditional recipe : Peel and finely chop the onions and garlic. Peel the carrots, cut them into cubes. Scald and peel the tomatoes,...
Quiche without leek dough
Quiche without leek dough : Wash the leeks and remove the stems. Peel the onion. Chop the vegetables. In a non-stick skillet, melt the butter. Add...
Roast leg of wild boar
Roast leg of wild boar : For this recipe you must marinate the wild boar 4 days before cooking. Prepare the marinade: Peel the carrots, shallots,...
Soft-boiled egg Florentine
Soft-boiled egg Florentine : Heat some water in a saucepan and drop the eggs into it using a tablespoon. Count 5 min from boiling then take...
Turkey cutlet pie
Turkey cutlet pie : Cut the cutlets into strips. Heat the oil in a sauté pan and sweat the peeled and minced onion. Add the turkey...
Vegetarian Christmas Pie
Vegetarian Christmas Pie : Clean the mushrooms. Peel and mince the shallot. Heat the butter and oil in a sauté pan and sweat the shallot....
Wild boar haunch
Wild boar haunch : Preheat the oven to 180°C (th.6). Peel and chop the onions and garlic cloves. Peel the carrots, rinse them and cut them...
Alsatian Devil’s Palette
Alsatian Devil's Palette : Preheat your oven to 160°C (th. 5-6). Peel the onions and chop them. Brush the palette with mustard. Place the onions in...
Beef with onions
Beef with onions : Cut the meat into large cubes. Salt and pepper it. Peel the onions. Peel the garlic cloves. Boil and peel the tomatoes. Cut...
Bouillabaisse and homemade rouille
Bouillabaisse and homemade rouille : Remove the bones and skin from the fish fillets and cut the flesh into 2.5 cm cubes. Clean seafood. Shell the...