Jewelry Party Invite Letter

SCHOOL KITCHEN COOKING SCHOOL

EGGS WITH VILLEROY

Salad Nicoise Ingredients: Eggs

Flour Milk Butter

Breadcrumbs

Potato Tomato Green beans

Anchovy Olive

Green Pepper Caper

Tuna

extra virgin olive oil

Vinegar Salt

PREPARATION:

eggs are cooked. Cooling and cooled. It follows with a bechamel 120 (g of flour and butter per liter of milk). Peel eggs and cut in half. It Napan with bechamel. Once cool it with flour, egg and breadcrumbs and fry in abundant oil. For the salad

use cooked diced potato, tomato, skinned and seeds and green beans cooked in petit carré, black olives, anchovies, green peppers and capers in brounoise, flaked tuna salad and French.

SPAGHETTI AL PESTO WITH SHRIMP kataifi

Ingredients: Fresh pasta

Garlic Basil Pine

Egg Olive oil

Parmesan Parsley Shrimp

Vinegar

Rice Soy Sauce Pasta

katafi

PREPARATION:

dough is made fresh and cut spaghetti. Cooked and cooled. Reserve by putting a little oil to prevent sticking.

pesto sauce is made with garlic, pine nuts, basil and an egg. It pestle in a mortar and add olive oil little by little to take consistency of mayonnaise. It gets grated Parmesan cheese.

Peel shrimp, leaving only the tail. Macerated with garlic, parsley, rice vinegar, lemon juice and soy sauce. Kataifi dough is stretched on the table, put the shrimp on top, wrapped and fried in oil.

Serve spaghetti with sauce and shrimp.

PRESERVED MACKEREL AND NOODLES SALSA BLACK ALICANTE

INGREDIENTS: Mackerel

Oil Garlic Thyme

red pepper and green peas

Parsley Lemon juice

PREPARATION:

Clean the mackerel. It deburred (remove the fins). It scales. Scissors is inserted into the anal hole and cut to the head, just below the mouth. Viscera are removed. Gills are removed. Is introduced under running water for cleaning. He removed the spines with a sharp knife from head to tail.

confit is mackerel fillets with garlic, oil, thyme and lemon juice.

black noodles to make a sauce and add peas and vegetables as a fideuá but no fish.

Alicante For the sauce used oil we used to confit Add parsley, garlic and lemon juice.

MILANESE CHICKEN NOODLE OGLIO AGLIO

Ingredients: Fresh pasta

Chicken Breast Flour Egg

Breadcrumbs Grated

Chili Garlic Oil

Sal

olive

PREPARATION:

fresh pasta is made with noodles.

blurring of chicken breast cut in half with egg, breadcrumbs and grated cheese.

Fry in abundant oil.

Recover spaghetti. Brounoise gets garlic and oil with chili and brown. Noodles are added. They were fine with salt and chopped parsley off the heat.