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Board » General Discussion » Recipes Saved for Posterity

Posted by Zorba777 Posts 67 Registered at 2020-06-06 08:22:54	2021-03-05 08:46:22 - Recipes Saved for Posterity
	Lots of SOLers seem to like food (never mind drinks). Setting up this little thread for those who shared cooking secrets on the chat and want to preserve them here. Bon appetit. --- Last Edited by Zorba777 at 2021-03-05 08:51:42 ---
Posted by elbetico Posts 20 Registered at 2011-06-14 07:23:36	2021-03-05 08:54:24 - Re: Recipes Saved for Posterity
	I love the idea, I think it is good to exchange different customs in the kitchen and also share culture. I will put some recipe from my land
Posted by elbetico Posts 20 Registered at 2011-06-14 07:23:36	2021-03-05 09:17:36 - Re: Recipes Saved for Posterity
	RECIPE SQUID IN ITS INK. This recipe was taught to me by my mother and I have to say that it is very good. squid 1/2kg ( you can also use calamares patagonicos) ingredients (5 people) 4 tomatoes 2 cloves of garlic 2 onions bread (5 or 6 small pieces) white wine ( 1/2 glass) salt ground black pepper. extra olive oil squid ink (sold in any supermarket). chop and mince the onion and garlic, fry when it is golden brown, beat the tomato until it is crushed and add to the fried mixture for about 5 minutes over low heat, then add the bread and wine and continue with the fried mixture over low heat for 10 minutes, Once it is fried, put it aside and beat it very well until it is without chunks, clean the squid and cut it into medium pieces, add salt and pepper to taste, add the ink and stir well until it is black, stew for 15 minutes over medium heat and stir it regularly. you can cook rice and accompany it Translated with www.DeepL.com/Translator (free version)
Posted by andrea Posts 11 Registered at 2012-11-23 15:52:45	2021-03-05 12:02:13 - Re: Recipes Saved for Posterity
	...or, you can cook the rice with the ink https://www.youtube.com/watch?v=gj7PDPupBck as well pasta https://www.youtube.com/watch?v=Uj2mV7qkH6Y andrea
Posted by elbetico Posts 20 Registered at 2011-06-14 07:23:36	2021-03-05 14:14:41 - Re: Recetas guardadas para la posteridad
	This stew is very similar to the one I make. https://www.youtube.com/watch?v=Cd0OWoVM0Dg --- Last Edited by elbetico at 2021-03-05 14:19:29 ---
Posted by SCARABOCCHIO Posts 94 Registered at 2012-02-05 16:24:16	2021-03-18 18:42:40 - Re: Recipes Saved for Posterity
	http://www.italianfoodforever.com FW All! Carlo Alberto
Posted by nacrr Posts 55 Registered at 2010-01-01 15:57:17	2021-03-18 20:50:04 - Re: Recipes Saved for Posterity
	Amêijoas à Bolhão Pato (Clams Bolhão Pato style) Ingredients -1kg clams (ruditapes decussatus - see image). This the best variety (I think is the same as italian vongole veraci) but the recipe can be made with other varieties. -8/10 garlic cloves slightly crushed and unpeeled -a bunch of coriander leaves -100ml olive oil -lemon juice -black pepper -White wheat bread to dip in the sauce while eating (see photo) This a a delicious and very easy recipe invented by Mr. Bolhão Pato, a portuguese ultra-romantic writer that lived in the second half of the 19th century. Soak the clams in water seasoned with salt for 1 to 2 hours. Wash them under running water before cooking. Put the olive oil, the crushed garlic and the coriander leaves in a frying pan and saute over low heat for about 2 to 3 minutes, stirring occasionally. Add the clams, stir, cover the pan with a lid and cook over medium heat until the clams open completely. Shake the pan from time to time. Turn off the heat, season with the lemon juice and serve. Don't forget to dip the bread in the delicious sauce while eating nacrr Attachments Palourde.jpg (37.0 KB)

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