WebApr 22, 2024 · 1 small bunch basil 1 small bunch parsley 3-5 anchovy fillets, to taste 1-2 garlic cloves, peeled 1 tsp capers, drained 40g pine nuts, or almonds 100-150ml olive oil Salt 1 kg small waxy potatoes
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WebApr 23, 2024 · Potatoes, eggs, asparagus and green sauce Serves 4 1 small bunch basil1 small bunch parsley3-5 anchovy fillets, to taste1-2 garlic cloves, peeled1 tsp capers, drained40g pine nuts, or almonds100-150ml olive oilSalt1 kg small waxy potatoes, scrubbed or peeled (halved if big)1 small bunch asparagus6 eggs, fridge-coldButter or …
WebApr 15, 2024 · Rachel Roddy’s recipe for scafata, or Roman spring vegetable stew. A spring soup-stew known as scafata and typical of Lazio, featuring chard, potatoes, artichokes and new-season broad beans. 6:
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WebRachel Roddy’s recipe for new potatoes, eggs, asparagus and green sauce A light springtime meal using the freshest spears you can find (which, ideally, means picking them at midnight) comments
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WebMethod. STEP 1. Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander.
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WebPreparation. Step 1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until …
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WebTo make the dressing, add olive oil, vinegar, onion, honey, hot sauce, garlic and salt to a mason jar and shake until emulsified (about three minutes). To assemble the salad, lay a bed of the greens onto a serving platter. Top …
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WebJul 8, 2021 · Rachel Roddy. Penguin UK, Jul 8, 2021 - Cooking - 352 pages. Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short …
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WebJun 13, 2010 · Place in grill basket. 2. Place grill basket on grill over medium heat. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes. 3. Meanwhile, place asparagus spears in same shallow bowl. …
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WebDec 14, 2011 · Step 1. Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems; set aside. Slice the leek tops crosswise about 1/4 inch thick. Slice the potatoes into 1/4-inch
WebApr 17, 2024 · Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds. Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes. Spread asparagus out and crack 2 eggs over the asparagus. Cover with lid and cook until egg whites are firm …
WebDirections. Place oven on low and rest a platter on an oven rack. Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will
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WebCut the asparagus just below the tips; then, cut the rest of the stem into ½-inch pieces. Step 5. Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand. Step 6. About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking. Step 7.
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WebAdd the asparagus, leek, thyme and garlic; season with salt and pepper. Cook, stirring often, until the leek softens, about 10 minutes. Add the sherry and stir until the liquid evaporates, about 2 minutes.
WebCoat the trout fillets in egg and milk mixture, then in seasoned flour. Put fillets on a plate until all of them are dredged and ready to be cooked. To the skillet add 1/2 T olive oil and 1 1/2 T butter. When butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden.
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