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Published by api-3741945

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Published by: api-3741945 on Oct 18, 2008
Copyright:Attribution Non-commercial


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Pasta from hell
Yield: 4 appetizer servings

The heat source here is the Scotch Bonnet chile pepper, widely accepted as the hottest commercially
cultivated chile pepper in the world. Many of Chef Schlesinger\u2019s customers think this dish is just a bit too
much. But a handful of others, with sweat coming off the tops of their heads and eyes as big as saucers,
claim that it's the best thing he\u2019s ever created. The truth lies somewhere in the middle, and in fact the heat
in this dish can be controlled by using far fewer peppers without impairing the flavor of the dish.

2 1/2 Tablespoons olive oil
1 yellow onion, cut into a small dice
1 red bell pepper, cut into a small dice
2 bananas, sliced
1/4 cup pineapple juice
Juice of 3 oranges
4 Tablespoons lime juice (about 2 limes)
1/4 cup cilantro, chopped
3-4 Tablespoons finely chopped fresh red or green hot chile peppers (preferably Scotch Bonnet or
Habanero) or 4 to 6 ounces Inner Beauty Hot Sauce*
1/4 cup Parmesan cheese, grated
2 1/2 teaspoons unsalted butter
1 pound fettuccine
Salt and freshly cracked black pepper to taste

In a large saucepan, heat the oil and saut\u00e9 the onion and red pepper in it over medium heat for about 4
Add the bananas, pineapple and orange juice. Simmer over medium heat until the bananas are soft, for 5
Remove from the heat, add lime juice, cilantro, chile peppers or Inner Beauty sauce, and 3 tablespoons of
the Parmesan cheese and mix well.
In 4 quarts of boiling salted water, cook the fettuccine until al dente, about 8 to 10 minutes for dried pasta,
3 to 4 for fresh. Drain and put in a stainless steel bowl.
Add the spicy mixture, butter, and mix well. Season with salt and pepper to taste and garnish with the
remaining grated Parmesan.

Delicii frantuzesti
Conopida cu branza Roquefort (Bucegi)
Ingrediente (pentru 4 persoane): 1 conopida, 150 g branza Roquefort, 100 ml frisca nebatuta
(smantana), 2 linguri ulei de masline, sare, piper alb macinat.

Mod de preparare: Puneti pe foc 1 litru de apa cu sare. Curatati conopida, spalati-o sub jetul de apa
rece, separati buchetelele si fierbeti-o 20 de minute in apa sarata. Puneti conopida fiarta in robotul de
bucatarie si mixati-o impreuna cu 3-4 polonice din apa in care a fiert, cu branza sfaramata, cu frisca sau
smantana si cu piperul macinat, pana ce obtineti o crema neteda. Daca e nevoie, adaugati si putina sare
(Roquefort-ul fiind sarat). Puneti crema in 4 cupe, turnati deasupra putin ulei de masline si serviti-o imediat
(decorata, eventual, cu cateva bucatele de branza puse deoparte si cu cateva frunzulite de salvie proaspata).

Supa taraneasca cu varza

Ingrediente (pentru 4 persoane): 1/2 capatana de varza, 200 g praz, 200 g morcovi, 120 g napi, 80 g telina (radacina), 1 crenguta frunze de telina, 40 g macaroane scurte, 1 legatura patrunjel verde, 20 g unt, sare grunjoasa.

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