Bruschetta with red Caramelzwiebeln
- 250 g onions, Red
- 1 Sprig Rosemary
- 2 Bay leaves
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 40 g sugar, Brown
- Salt and black pepper from the mill
To serve
- 1 Handful Arugula
- 1 Tablespoon olive oil
- 8 Slices baguette, half white (gag bread, Ciroletta)
- 40 g Parmesan cheese, in one piece
- black pepper from the mill
Preparation
For 4 people for an aperitif or as a Starter
1 The onion Peel, cut in half and cut into fine strips. Pluck off the Rosemary needles and chop finely. The Bay leaves easily tear along the edge.
2 In a skillet, heat the olive oil. Onions, Rosemary and Laurel add and FRY everything. Then add the vinegar and mix everything well. Sprinkle with the sugar and until a small fire about 15 minutes gently boil on medium until slightly caramelised sugar is. At the end of the season the onions with salt and pepper. Something cool.
3 The arugula, wash and pat dry on paper towels.
4 In a frying pan in hot olive oil, light brown toast the baguette slices on each side.
5 The Parmesan cheese with a vegetable peeler or Planer sliced not too thin cut.
6 Each give a little Arugula on toasted bread, onion to wreak 1 heaping tablespoon and prove everything with slices of Parmesan cheese. Sprinkle with some freshly ground pepper and serve immediately.
1 The onion Peel, cut in half and cut into fine strips. Pluck off the Rosemary needles and chop finely. The Bay leaves easily tear along the edge.
2 In a skillet, heat the olive oil. Onions, Rosemary and Laurel add and FRY everything. Then add the vinegar and mix everything well. Sprinkle with the sugar and until a small fire about 15 minutes gently boil on medium until slightly caramelised sugar is. At the end of the season the onions with salt and pepper. Something cool.
3 The arugula, wash and pat dry on paper towels.
4 In a frying pan in hot olive oil, light brown toast the baguette slices on each side.
5 The Parmesan cheese with a vegetable peeler or Planer sliced not too thin cut.
6 Each give a little Arugula on toasted bread, onion to wreak 1 heaping tablespoon and prove everything with slices of Parmesan cheese. Sprinkle with some freshly ground pepper and serve immediately.
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Bulgur carrots steaks
- 1 Onion
- 1 Clove of garlic
- 400 g carrots
- 1 Tablespoon olive oil
- 100 g bulgur
- 2.5 dl vegetable bouillon
- 1 Bunch of chives
- 4 Sprigs Chervil
- 200 g feta cheese
- 50 g hazelnuts
- 1 Egg
- 1 Teaspoon curry powder, heaped
- 4 Tablespoons of flour
- Salt and pepper from the mill
- Olive oil, for frying
Preparation
For 4 persons
1 Onion and garlic Peel and finely chop. The carrots, Peel and grate on the Bircherraffel.
2 in a medium-sized frying pan heat the olive oil. To sauté onions, garlic and carrots. Add the bulgur and broth and cook everything. Then covered on the smallest stage about 20 minutes even simmer. in a bowl and allow to cool.
3 The chive in the fine rolls cut. Finely chop the Chervil. Crumble the feta with the fingers. Coarsely chop the hazelnuts.
4 Herbs, feta cheese, hazelnuts, egg, curry powder and flour to the bulgur and mix everything well. Season with salt and pepper. With slightly damp hands from the crowd form 12 equally great steaks.
5 In a coated frying pan heat some olive oil. On both sides a total of 8-10 minutes on medium-level golden-brown sear the Bulgursteaks therein.
As a side dish fits steamed spinach or a green salad.
1 Onion and garlic Peel and finely chop. The carrots, Peel and grate on the Bircherraffel.
2 in a medium-sized frying pan heat the olive oil. To sauté onions, garlic and carrots. Add the bulgur and broth and cook everything. Then covered on the smallest stage about 20 minutes even simmer. in a bowl and allow to cool.
3 The chive in the fine rolls cut. Finely chop the Chervil. Crumble the feta with the fingers. Coarsely chop the hazelnuts.
4 Herbs, feta cheese, hazelnuts, egg, curry powder and flour to the bulgur and mix everything well. Season with salt and pepper. With slightly damp hands from the crowd form 12 equally great steaks.
5 In a coated frying pan heat some olive oil. On both sides a total of 8-10 minutes on medium-level golden-brown sear the Bulgursteaks therein.
As a side dish fits steamed spinach or a green salad.
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