TAGLIATELLE WITH TRUFFLES

Ingredients

Number of persons: 6 people

     * 400 g noodles
     * 80 g butter
     * 60-80 g truffle
     * salt
     * peppercorns
     * 300 ml cream
     * grated cheese

Preparation

Preparation time: 25 min
 
Weight:Simple

    1st
       Cook noodles in salted water and drain.
 
    2nd
       Truffles good clean and wash, then cut into thin sheets or fine noodles. Put them in butter, season with salt and cook over low heat for about 2 minutes.
 
    3rd
       Pour the cream and they are mixed. Stir in grated cheese and pepper sauce and pour over cooked noodles.

Serving

Tagliatelle with truffles serve as a warm appetizer with grated cheese.
 
Tip

Would you like to enhance the smell and taste of truffle in the sauce you can put a few drops of truffle oil. Then you can reduce the amount of fresh truffles.


Bon appetite!

TRUFFLES

Truffles or truffle (Tuber lat) were kind of mushrooms from the family Tuberaceae. These are economically very important fungi.

Truffles are found underground at a depth of 10 to 30 cm, making them difficult to find in nature. For this purpose the trained especially dogs and pigs that scent reveal the place where I can find mature mushrooms.

Two major types are white truffle (Tuber magnatum) and black (Tuber melanosporum). White truffles are among the best and achieved the highest market price. The truffle has a distinctive strong, penetrating odor of garlic and white and old cheese.

In France and Italy, most consumers but also producers of truffles in the world, the modern truffle farming has been present for some thirty years. The first Italian plantation raised in 1970. year, an area of ​​416 hectares. The French have an annual production of about 30 tons, mostly of black truffle. In recent years, this breed is trying to deal with other countries such as Spain, Australia, New Zealand and the United States.

LAMB "UNDER THE BELL"

Ingredients

Number of persons:
     4 people

     * 1 front lambs quarter
     * 2 tomatoes
     * 1 onion
     * 5-6 cloves garlic
     * olive oil
     * salt
     * white wine
     * potatoes


Preparation

Preparation time:
     120 min

    1st
       Lamb wash, dry, well nasoliti and buried with a few drops of olive oil. Leave for 48 hours so the cold.
 
    2nd
       Remove meat and place in a slightly oiled baking (not to be oiled, because a lot of lamb release much of its juice). Add tomatoes, onion and garlic.
 
    3rd
       In the furnace of fire zakuriti. When you get the coals, put the roast, cover and sprinkle with that passion.

 
    4th
       Let it bake for an hour.
 
    5th
       After an hour, odklopiti, turn the meat on the other side. Add washed but not peeled young fries. Again cover and "Ignite". With regard to long-burning, should in the meantime with the order yet another tour, to get another grill.
 
    6th
       After an hour the other, remove the "bell", spread wine by the meat (just a little) and back cover, but now longer need to put fervor.
 
    7th
       Allow 5-10 minutes to evaporate a little wine and the dish is almost ready.

 
    8th
       Meat in the Peki cut into pieces and let one minute to drink a little of that fine juice.
 

Serving

Meat will perhaps be easier to cut with scissors than with a cooking knife. With this serve only Salatic choice. The lamb can also add a sprig of rosemary, but I just did this deliberately salted, to enjoy the true taste of fresh lamb.

Bon appetite!

All this you can also watch at the video below.

SEA FOOD SPAGHETTI

Igredients

Number of persons:6 people

* 400 - 500 g higher rate or monkfish
* 500 g large shrimp
* 1000 g mussels
* 300 g tomatoes Cyclone (or other ripe tomatoes)
* ½ red onion
* 4-5 cloves garlic
* 2 tablespoons bread crumbs
* bunch of parsley
* small hot peppers
* 1 dl white wine
* olive oil
* salt
* Pepper
* 400 g spaghetti

Preparation
Preparation time: 45 min

   1st
      Splinter prawns head, tail and peel toothpick izguliti black part. Mussels, wash thoroughly, remove the hairy tuft. List filetirati, if the angler then cut into pieces the size of a walnut. Tomato (cherries) just cut in half or quarters (if large). If you have other tomatoes, cut them, remove the water and seeds and cut the fleshy part of the small cubes.

   2nd
      Mussels put in bowl with lid, put on a stronger fire and wait for openings. Put in a colander to cool. Do not throw them "more". Save dozen mussels with a shell for decoration.

   3rd
      In a wide pan, where you začinjati pasta, put 3 tablespoons of olive oil, finely chopped onion, a little red pepper flakes and 2 cloves, crushed garlic. Few cook, add the cut pieces of fish meat, lightly fry a few minutes. When you begin to stay without water, add a few tablespoons of white wine, stir, let the alcohol evaporate and off. Then add tomatoes, stir and immediately shut down. Must remain raw.
    
  4th
      Clean the mussels and put them in fish sauce. Their more percolate through the thick, paper napkins and leave aside.

   5th
      In a small bowl put 2-3 tablespoons of olive oil, a little pepper, hot and throw in the shrimp tails. Quickly sprinkle with 2 cloves finely chopped garlic and bread crumbs. Small fry, when they lose the liquid add 2-3 tablespoons of white wine, wait until alcohol evaporates, and put them into the main sauce.

   6th
      Cook spaghetti in salted water 4 l, al dente. Good strain and put in a large pan with the sauce. Stir, add at least 1 dl of sea mussels, and begin to "fight" or stronger mix on fire. Wait a few minutes to absorb the excess must be spaghetti.
Serving
Sprinkle with finely chopped parsley and serve and eat immediately. On each plate put on top of a few heavy drops of olive oil.These are the "royal" spaghetti with seafood. Basically always the same preparation, can be varied species of fish, vongole instead of mussels and shrimp instead of prawns. This is, however, cheaper and even better option.With a little more practice you will succeed should regulate the amount, or juice to let shells. It is actually a kind of natural, very tasty "goods" that further enrich the taste of pasta.

Bon appetite!

COOKING CROATIAN STYLE

I would like to said welcome too all of You that were in Croatia,planing to go in Croatia or just loving Croatia or our cuisine.Purpose of this blog is too show you our types of cuisine and to show you our recipes so you can also enjoy in our cuisine in the comfort of your home.