Search Results for: Dried ephedra
you're up for multitasking, i recommend making the burst tomatoes while the polenta simmers. if you're not, you can wait to prepare them and simply reheat the polenta before serving. either way, to make the burst tomatoes, begin by heating a bit of olive oil in a large sauté pan. add minced garlic, dried
basil, dried oregano, and dried parsley. cook for a minute, or until fragrant. then, add four cups grape tomatoes (or use tricolor or heirloom for an exceptionally pretty finished dish) and a bit of sea salt. cook the tomatoes for to minutes, or until they burst open and release their juices, nudging...
https://honestcooking.com/30-minute-cherry-tomato-polenta/
from reviews risotto, dried mould, mascarpone, gorgonzola and walnuts print author: chef marta grassi recipe type: main, side cuisine: italian serves: servings ingredients lt vegetable broth gr rice carnaroli ml white wine onion gr butter to toast the rice gr butter to cream the rice gr mascarpone salt
point add the rice. toast it, douse with the wine, remove the onion and continue to cook with the broth, adjusting with the salt. when the rice is almost ready, cream it with the mascarpone and the gr of butter left. prepare the dish of risotto, adding the two gorgonzola sauces, the walnuts and the dried...
https://honestcooking.com/secrets-to-making-perfect-italian-risotto-by-italian-chef-marta-grassi/