English
Deutsch
español
français
italiano
-
Newest
Sour cream glaze
Pancakes with sausage
Carrot cake
Roast chicken with vegetables
Chicken stuffed champignons
Chicken Strudel
Black Sea Rapan, porcini mushroom and three cauliflower textures
How to cook Black Sea Rapan, porcini mushroom and three cauliflower textures
Step 1
Peel the leg of porcini mushrooms, boil them in salted water for 15 minutes, drain the water, cool, cut into thin slices.
Step 2
Prepare fresh beetroot from peeled beets.
Step 3
Cauliflower inflorescences (200 g) cut into thin slices. Remove stems from another batch of cauliflower (200g) and boil in a little milk, thyme and salt until tender (approximately 30 minutes). Then beat the cabbage with milk in a blender, add a little butter and cream there. The consistency should be creamy, smooth, not thick. Take another part of cauliflower (200 g), divide into small inflorescences (1x1 cm) and put them in boiling beetroot juice (salted, with a little sugar added).
Step 4
Strip the rapana from the skirt (hard rim) and rinse. Boil for the first time in salted water for 10 minutes. Then change the water, add chopped dill, half a lemon, salt and cook for 30-40 minutes. Be sure to stir the rapana while it is cooking so that it does not burn to the bottom of the pan. Add butter at the end of cooking.
Step 5
Pour vegetable oil into a heated frying pan and fry slices of porcini mushrooms until golden brown. Do the same with cauliflower florets in beetroot juice.
Step 6
Put cauliflower puree on a plate, beautifully put ready-made rapan, mushrooms, inflorescences and cauliflower slices on it.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Diet marshmallow
Diet marshmallow is a treat for those who watch their figure. Light and airy dessert from France. Unlike the classic dessert, PP marshmallow is prepared on the basis of a sugar substitute. According to the recipe, PP marshmallow at home is prepared f
Rasstegai with meat
A rasstegai is a pastry that is a pie with a partially open filling. The dough is pinched at the edges, and a hole is left in the center at the top. This way, the pie is "unbuttoned."
Kharcho with chicken
Usually kharcho is cooked in beef broth. But we decided to break the rules to get a slightly different, but no less tasty dish. Kharcho based on chicken will be more dietary, but in taste it will be the same famous Georgian soup, which you can easily
Armenian Lavash Roll with Stuffing
Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
