Tags Posts tagged with "Expomenu"

Expomenu

shakshuka

Shakshuka with fried aubergines, feta and pita bread from Israel

MAJADERA-CON-FRITTELLE-DI-PORRI-E-SALSA-YOGURT

Majadera with leek fritters and yogurt sauce For about 2/litres of Majadera brown lentils (previously soaked) 110 g cooked wheat 140 g salt, divided 2 teaspoons Extra Virgin Olive Oil about 1- ½...

Hraimi

Fish in tomato sauce and peppers and pita Cuisine Jewish Preparation Time 10 min. Cooking time 20 min. Total time 30 min. Portions 4 Ingredients White fish (hake) 3 slices Olive oil ½ glass Tomato paste 2 heaping spoonfuls Ground hot pepper ½-1...

Madrouba

Ingredients Whole chicken 1 kg Basmati rice soaked in cold water for one hour 500 g Large tomatoes, finely chopped 4 Large yellow onions, finely chopped 2 Fresh coriander, chopped 120 g Green sweet pepper 1 Stalk...

Polpette

Ingredients for the meatballs Finely chopped veal 500 g Average size yellow onion, chopped finely 1 Breadcrumbs 120 g Egg 1 Salt to taste Pepper to taste Charcoal 1 piece Seed oil 1 bowl Frying oil as needed Ingredients for the olive paté Stoned green...

Muamba

Angolan Muamba chicken stewed with Funje (Angolan ‘polenta’ with manioc flour). Typical Angolan cuisine, a speciality that conquered the Portuguese colonizers. Ingredients Chicken 1 Carge onion 1 Ripe tomatoes 3 Garlic 3 cloves Bay 1...

Pollo Cedro

Ingredients for 4 people chicken breast 0,5 Kg salt 1 teaspoon ground black pepper 1 teaspoon Juice of 1 lemon For the marinade sour cream 1 teaspoon Yogurt 1 teaspoon cream 50 g For the garnish Pickled lemon of Bahrein Freshly...

COLUMN

Ilaria Guidantoni

The Mediterranean, for its characteristic of being a closed sea, feeds off the lands it touches upon in an intensely intimate relationship, fuelling a correspondence among them as well.