Polenta with gorgonzola

Olive oil hollandaise sauce and leafy spinach accompany char fillets on this festive dish embellished with Himalayan salt. Elements Most important course For four individuals 600 g of child spinach 2 anchovy fillets four tablespoons of olive oil salt from the Himalayas four massive char fillets Hollandaise sauce 1 l of olive oil 5 white peppercorns 1 shallot three tablespoons of white wine vinegar 1 litre of white wine three yolks salt from the Himalayas a little bit lemon to taste 5 pitted black olives ½ chilli How one can proceed Preparation: approx. 40 minutes Wash the spinach completely. Put them nonetheless dripping in a pot. Cowl and prepare dinner till they go limp. Cross the spinach beneath chilly water and drain properly. For the hollandaise sauce, let the oil cool (approx. 37 ° C). Mash the peppercorns. Chop the shallot. Scale back the pepper, shallot, vinegar and wine to ¾ of dl. Filter the liquid and pour it along with the egg yolks into a chrome steel bowl. Beat the combin

Spiced with this scrumptious lettuce pesto, spaghetti is a fairy story: simply mix the salad with the almonds and oil and add the pecorino. Substances Predominant course For four folks 500 g of spaghetti salt 150 g of head lettuce 2 l of delicate olive oil 100 g of peeled almonds 50 g of pecorino 1 teaspoon of salt pepper How one can proceed Preparation: ca. 25 minutes Cook dinner the spaghetti al dente in loads of salted water. Drain and allow them to drain. In the meantime, coarsely chop the lettuce. Within the meals processor or with the hand blender, mix it briefly with the oil and almonds. Finely grate the pecorino. Add half of it to the pesto. Season with salt and pepper. Season the spaghetti with pesto. Serve with the remaining pecorino. You may be interested to read bostrengo recipe/ skyr cake with blueberries recipe/ polenta gnocchi with gorgonzola recipe.

Versatile polenta! With the addition of spicy gorgonzola, spinach for salad and chilli, it turns into a robust dish that's something however banal. Substances Foremost course For four folks 1 onion 1 clove of garlic 2 tablespoons of olive oil 1.2 l of vegetable broth 250 g of high-quality corn semolina, e.g. wholemeal polenta flour 1 chilli 150 g of spicy gorgonzola 150 g of spinach for a salad pepper The right way to proceed Preparation: approx. 20 minutes Chop the onion and garlic and sauté them within the oil. Add the broth and produce to a boil. Pour the corn semolina into the water. To style, add the pink pepper reduce into rings, without seeds. Prepare dinner the polenta over medium warmth for approx. 10 minutes, stirring consistently. Chop the gorgonzola. Put aside just a few leaves of spinach. Stir in the remainder of the spinach and ¾ of the gorgonzola with the polenta. Season with pepper and serve. Garnish with the gorgonzola and the spinach put aside. You may be interest