WINTER DELIGHT with Chef Flavia Pantaleo RSS

Lemon stew

Cut the meat into large cubes and pass them in the flour, melt half of the butter in a saucepan with the oil, place the pieces of meat on it and brown them over high heat, wet them with white wine, the juice of two lemons and add a few tablespoons. of boiling water, season with salt and pepper, lower the heat and cook with the lid on for at least an hour and a half. In the meantime, cut the carrot into cubes, the onions and the tomatoes and brown them in a pan with the other half of the butter and let them cook over moderate heat for half an hour. When the meat is cooked, add the...

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Asparagus in orange sauce

Boil the asparagus, drain them. Meanwhile, prepare the sauce by melting the butter in a saucepan, add the egg yolks, salt and pepper. Put the saucepan to cook in a bain-marie and, always stirring, gently add the vinegar and orange juice and finally the peel. When it has thickened 8 in the end it will have to be velvety and it will have to veil the spoon), pour it over the warmed asparagus. 

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